Every day at 8:30am, in a kitchen inside a Siu Sai Wan factory building, a chef, Brother Yung, and his 4 to 5 helpers will be busy preparing 600 free lunchboxes that will be given to the needy through recipient social service organizations. This kitchen they work in is operated by a non-profit organization. Its freezers are filled with all kinds of cooking ingredients that were not bought, but given to them by donors.
Working with leftovers can be quite challenging as the quantity of food and types of food donated cannot be anticipated. Only after Brother Yung and his team see what has been donated in morning, can they begin to design the menu and think of ways to creatively breathe new life into these unwanted leftovers. Their efforts are rewarded when they see how much recipients enjoy their food and how thankful they are for it.
每天早上八時半開始，位於小西灣工廠大廈內的一個廚房內，廚師勇哥和四、五個幫工，都要忙碌地製作近六百個飯盒，免費送給一些受助機構，供弱勢社群在午餐和晚餐時間享用。在這個由非牟利慈善機構經營的廚房，大型雪櫃內經常擺滿各式各樣的食材，當中有蔬菜、凍肉、瓜果、白飯、意大利粉……，它們都毋須由機構付錢購買，而是由熱心人士捐贈的。
不過，縱使廚房有充足食材，負責烹調的廚師勇哥卻仍要常常面對大考驗，只因他們對收集回來的食物種類、數量都沒有選擇和預算。每天他都必須花盡心思，把有限選擇的食材作出不同配搭，然後再利用不同的烹調方法，把本來極平凡的食材，烹調出不同款式和味道的餸菜，令享用的人不用天天進食單調乏味的飯盒，好讓受惠的人感受到他們的愛心和誠意。
