小食部
Retail & E-commerce51–200 employeesCheung Sha Wan長沙灣Founded 2018
4.2(58 reviews)Hong Kong snack brand reviving old-school flavours for a new generation.
Tuck Shop makes the snacks people remember from primary school and cannot buy any more — haw flakes reworked, salted lemon sweets, dried squid done properly — and sells them through a direct online store, about 400 stockists, and pop-ups that sell out embarrassingly fast.
Founded in 2018 by a former brand designer and a food technologist, the company manufactures through partner factories in Hong Kong and Guangdong with recipes developed in a small Cheung Sha Wan kitchen that doubles as the office. Product development is genuinely collaborative — everyone tastes everything, and a fair number of launches came out of an argument about what a childhood snack should taste like.
The team is around eighty people including a small warehouse crew. Growth has come from export to Chinese communities overseas, which nobody planned for and which now accounts for a third of revenue. It is a young company with real momentum and the messiness that goes with it.
2 live listings · salary shown on every HKjobs post that discloses one
兼職咖啡師
Tuck ShopSheung Wan MTR
Pull shots for the Sheung Wan morning rush — part-time hours, proper training, and tips shared out every week.
採購主任（零食及常溫食品）
Tuck ShopCheung Sha Wan MTR
Taste, negotiate and launch the snacks Hong Kong offices run on, with real say over what goes in the range.
Reviews are left by people who verified an employment record. HKjobs does not let employers delete them.
58 reviews
Ka-man Tso
Product Development Lead
“I have reformulated a sweet eleven times because the founder said it did not taste like her childhood, and she was right every time. That standard is why the products work.”
Nikhil Advani
E-commerce Manager
“Export growth means I am learning markets I knew nothing about. Salaries are modest and the profit share only really pays out in a good year.”
Declared by Tuck Shop on their verified employer profile and repeated on every listing they publish.
The one they lead with
You get to argue about what a 1990s Hong Kong snack should taste like, and then go make it.
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