Hey, You. Yes, You!
Welcome to our cozy corner of the internet. Whether you stumbled in hunting for the perfect soy-slicked short rib recipe or you’re a long-time fan of rich broths and crispy pork belly, we’re thrilled to have you here.
We’re not just about food—we’re about flavor bombs, happy mistakes, and the weird-but-glorious science behind meat that falls off the bone.
Some websites feel cold or robotic. Not here. We’re real people, just like the ones who’ve salted dishes twice, forgotten dumplings in the steamer, or burnt trays of char siu while multitasking. That’s why reaching out should feel easy—no hoops, no waiting lines. Just simple, straight-up connection.
👋 Want to skip straight to the form? [Insert your Contact Form Here]
Ways to Reach Us
Here’s where you can find us when the craving to connect kicks in:
📧 Email
contact@kabu-go.com.hk
Quick, direct, and always open. Whether it's a one-liner or a full story—we read them all.
📞 Phone
+852-6513-2066
We might be mid-chop when you call, so if you hear sizzling in the background, don’t worry.
🏠 Address
Room B, 10/F, 1-3 San Lau Street, Hung Hom, HK
Nearby? Swing by—but call ahead unless you want to catch us elbow-deep in marinade.
🔗 Follow Us:
Instagram | Facebook | X (Twitter)
What You Can Reach Out About
Recipe Questions
Trying one of ours and something feels off? Wondering if your pork’s marinated too long? Shoot us a question. We'll help.
Success Stories
Nailed a recipe and made your picky cousin ask for seconds? Tell us! We’ll high-five you through the screen.
Meat Emergencies
Last-minute guest arrivals? Cooking chaos? Send an SOS—if we see it in time, we’ll help you rescue the dish.
Ingredient Confusion
First time with Sichuan pepper? Unsure about five spice? No ingredient shame here—ask away.
Translation Troubles
Recipe terms a bit fuzzy? Message us. We’ll clear it up fast.
Found a Mistake?
Typos? Funky measurements? Let us know. We'll fix it, no ego involved.
Want to Share Your Dish?
Have a homemade masterpiece? Tell us about it. Maybe even get featured (with full credit, of course).
Bottom line—there’s no wrong reason to reach out.
You’re not bothering us. You're part of this meat-loving family.
How Fast We Respond
We check messages twice a day—morning and evening.
Weekdays: Expect a response within 24 hours.
Weekends: Might be a little slower (duck marinades are demanding). We'll get back by Monday.
Phone calls:
If we miss you, we’ll call back. Promise. Just leave a clue what it’s about.
Social Media messages:
They're slower. We get distracted by noodle pics. For anything serious, email us.
No bots. No canned replies. Just real people answering real questions.
Common Questions
“Can I swap this ingredient for that?”
Maybe! Depends on the dish. Ask and we’ll guide you.
“Do you ship food?”
Nope. Just recipe love, no takeout.
“Where do you buy your meat?”
Mostly markets and small butchers. Stuff you can find easily.
“Can I request a recipe?”
Yes! If it’s tasty, it’s going in our queue.
“Are your recipes beginner-friendly?”
Totally. We break it down step-by-step—no jargon.
“Do I have to follow recipes exactly?”
Heck no. Treat them like maps, not laws.
“Why no exact grams for everything?”
Because cooking should be practical. Feel it, smell it, taste it.
Still curious? [Insert Contact Form Here] and ask away!
Feedback? Bring It On
Love letters? Complaints? Rants about beef tongue recipes? We welcome it all.
Feedback keeps us real. Helps the site grow. Maybe you hated a layout. Maybe a recipe didn’t load right. Tell us. We listen.
Even if you just want to say your meat turned out dry and you cried—we get it. Been there. Still hurts.
Drop your thoughts. We read every single one.
Collaboration & Media Inquiries
Got an idea, a project, or a feature request?
Media, bloggers, small brands, schools, food writers—we’ve worked with them all.
Drop Us a Message
Want to pitch something? Make it weird. Make it funny. We'll read it smiling.
You made it to the bottom. That means something. You care. That’s rare.
Running Kabu-Go started as a messy solo project. Now it's a team effort—chopping, cooking, writing, cleaning, uploading, eating. Repeat. Nonstop. Wouldn't trade it for anything.
So whenever you're ready—reach out.
No robots. No “your query is important to us.”
Just meat nerds, doing their best, every day.
See you in the inbox. Or on the phone. Or maybe face-to-face.
We’ll be here.