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ENJOI HACCP OIL SOLUTION

High Oleic High Oleic Sunflower Oil Blend Enjoi can share with you on:

How to choose the best frying oil.

How to look after the oil.

How to test & meet the CFDA requirements.

How to meet FEHD & Center for Safety requirements.

How to determine the real cost of oil.

How overheads can be substantially lowered.

The health & safety benefits to the employees.

How to value the business because it has higher sales.

Enjoi Company’s Achievements • Enjoi has a 5 Year track record selling in Hong Kong and Macau. • Its Compound Growth of 25%p.a is testimony to the acceptance of Enjoi’s services & achievements. • Enjoi started in Hong Kong selling premium oils in 2010. They are used to produce high quality cuisine in the top 16 best restaurants in Hong Kong & Macau and in fast food outlets. • Its CUSTOMERS are Hotels (e.g. Ritz Carlton, JW Marriott, Marco Polo), restaurants (e.g. Jamie’s Italian, Mana) & Fast Food outlets (e.g. Chicken) making 20,000 meals per day. • Enjoi has a 99% Customer retention RATE for repeat sales & is growing by its track record of referrals. • Enjoi is recognised & complies more than any other oil providers to all food safety councils of Hong Kong, Macau & . • Enjoi is also recognised by Hong Kong Chefs’ Association.

ically M et o n d e i f

G i e

NON d n

o S

e N

GM e d Enjoi’s Leader

• Enjoi’s Leader is Steven Horton.

• Corporate member & guest speak of The International Food Safety Association (IFSA) Hong Kong.

Dear Friends:

Thank you for your trust and interest in our unique healthy oil that produces very good food at a lower cost than any other oil. We have prepared for our customers the brochure with pictures about how to choose a healthy oil, how to clean the oil and how to cost the oil over a 30 day period.

Thereafter, we will settle with you a terms and conditions agreement that clearly outliners the preparatory work and the actual work required to start the trial. One of the purposes of the agreement is to ascertain the confidentiality required by both sides. The confidentiality prevents both Enjoi and clients from sharing each other's information with competitors.

For better cooperation as well as professional and customised service, we also have a manual on how we take care of our oil, the fryers and manage the cost saving. Enjoi is always available when issues arise. Finally, we can provide a trial program detailed cost savings analysis, accurate daily reporting as well as generate some marketing benefits.

We look forward to progressing to the installation of the Enjoi HACCP frying oil solution.

Enjoi Ltd Steven Horton Not all are created equal! Some fats are good for you, some are not. How to choose a healthy oil is covered in the table below & its notes. Remember all oils decomposeNot all -s likeare green crea bananasted equ goingal! So yellowme f aandts thenare gbrownood f(softor y o&u smelly), som eas a theyre n decayot. dueCho too stheire a exposurehealthy otoi llight,. changes in heat and humidity.

Saturated Fats & Trans Fats - Too much Polyunsaturated Alpha Fat - Linolenic acids is Bad & Obesity (Omega 3 fatty acids) MORE Healthy low in saturated fat. Saturated fat raises the bad high in omega-3 fat. Omega-3 fat must also be consumed in LDL cholesterol in blood and has been linked to the diet and helps protect against heart attacks and strokes. increased risk of coronary heart disease and obesity.

Polyunsaturated Fats - Linoleic Acid LESS Monounsaturated Oleic Acid Fats - HEALTHY The Best HEALTHY & Nutritious a source of omega-6 fat. Omega-6 fat must be high in monounsaturated fat. Monounsaturated fat often consumed as part of the diet and is important for the reduces the risk of coronary heart disease by lowering bad LDL brain and essential for the growth and development of cholesterol in the blood and helping control of glucose for infants. diabetics.

Nutritional Value

WHICH Oil should we use for Healthy SAFE Cooking & Frying? % Linolenic Mono Ant-Oxidative % % Linoleic SMOKE SMOKE Proportion of different fats (Omega 3) unsaturated Saturated (Omega 6) Measurement Polunsaturated fats All oils change from their original % chemical composition as stated Fats Polyunsaturated POINT POINT Chinese Name English Name fats that are (the (AOM) on the labels as the oils are exposed to air, water, light & temperatures. (bad) fats less more healthy healthiest) measures the C:16 healthy C:18.2 °C °F 0 Some oils decompose faster than others. C:18.3 C18.1 hours of stability 高油酸芥花油 High Oleic Canola Oil 5% 13% 10% 72% 42 246 475

ENJOI 芥花油 Canola Oil 7% 20% 11% 62% 32 246 475

红花油 oil ` ` 8% 15% 1% 76% 35 266 510

ENJOI 高油酸葵花籽油 High Oleic Sunflower 7% 3% 4% 86% 53 296 564

亚麻籽油 Flaxseed Oil 9% 16% 60% 15% 12 107 225 葵花籽油 Sunflower oil 10% 74% 1% 15% 18 232 450 玉米油 12% 44% 1% 43% 25 232 450 EXTRA VIRGIN OLIVE ENJOI 特级初榨橄榄油 9% 76% 20 207 405 OIL 14% 1%

大豆油 oil 14% 56% 8% 22% 15 232 450

花生油 18% 33% 1% 48% 20 232 450 人造黄油 21% 32% 0% 47% 10 180 355 棉籽油 25% 53% 1% 21% 25 216 420 牛油 Beef 42% 9% 1% 48% 25 182 370 棕榈油 50% 10% 1% 39% 20 235 455 黄油 68% 3% 1% 28% 6 177 350 椰子油 94% 0% 1% 5% 15 232 450

How To Choose an Oil

1. It must be stable to heat, air, water & other so that the oil does not oxidise (become rancid) and break down into unhealthy substances.

2. The oil is least stable when the Polyunsaturates (Omega 3 & 6) are partially hydrogenated.

3. The lower the the less stable to heat.

4. The higher the Omega 9 content (monounsaturated fats) the healthier the oil.

COMPARING OILS & THEIR FRY LIFE PHYSICAL & CHEMICAL CHANGES

Ant-Oxidative Trans Fats Total Polar % Linoleic % Linolenic The Oil Mono Measurement Reasonable Reach an Compounds (Omega 6) (Omega 3) Stability SMOKE SMOKE Exchange COMPARING % Saturated unsaturated (AOM) FRY LIFE Unsafe (TPC) reach Polyunsaturated Polunsaturated Ratio Omega POINT POINT Smell s its taste Fats (bad) fats measures the (Under tested level after an unsafe EDIBLE OILS fats less fats that are 6:3 °C °F onto the (the healthiest) hours of Conditions *) how many level in how healthy more healthy food stability days many days UNSATURATED & SAFE OILS

High Oleic Canola Oil 5% 13% 10% 1.3:1 72% 42 246 475 9 9 9 faint no

High Oleic Sunflower 7% 4% 3% 1.33:1 86% 53 296 564 13 13 13 no no

Canola Oil 7% 20% 11% 1.82:1 62% 32 246 475 5 6 6 faint faint

SATURATED OILS ARE NOT SO SAFE

Sunflower oil 10% 74% 1% 74:1 15% 18 232 450 3 2 2 yes yes

Corn Oil 12% 44% 1% 44:1 43% 25 232 450 2 2 2 yes yes

Soybean oil 14% 56% 8% 7:1 22% 15 232 450 1 2 2 strong yes

very Peanut oil 18% 33% 1% 33:1 48% 20 232 450 1 1 1 yes strong

Palm Oil 50% 10% 1% 10:1 39% 20 235 455 2 1 1 v strong yes

Notes to Table * The tested conditions are frying at 170 Deg Celcius for 8 hours x kilograms of crumbed, wet coated & moist meats & The fry life will extend when the oil fries a single, non spiced & pre-fried product. The more stable oils with ratios close 1:1 will have a fry life at least (53:20) or 2 and more like 3 times longer than a saturated oil. The oils must be managed using the Enjoi HACCP Filtration & Fryer Management System.

The Hong Kong Food Safety Centre favours the High Oleic Sunflower over the saturated oils such as soybean, & palm oils

Annex Some examples of oil and fat products containing reduced amount of trans fats

Product type Applications High/Mid-oleic sunflower oil • Frying • Baking • Blending with other oils High/Mid-oleic canola oil • Frying • Baking • Blending with other oils Oil with 80% diacylglycerides made by • Baking interesterification of soybean/canola oil-derivedunsaturated • Grilling fatty acids with glycerol • Frying • Salads Low-energy triglyceride blend made by • Baking interesterification • Confectionery • Biscuit filling Nonhydrogenated blends • Baking (e.g., for cookies, pie crust, (e.g., canola, soybean, sun or safflower oils) cakes, crackers, pizza base) • Blending with other oils Reference: Tarrago-Trani MT, Phillips KM, Lemar LE, Holden JM. New and existing oils and fats used in products with reduced trans-fatty acid content. J Am Diet Assoc. 2006; 106:867-880.

The oils haveThe growth been oftested Free Fatty in the Acids kitchen (which tocauses show obesity the periodand cirrhosis) of time an oil ofremains Frying oils stable over an & oil’shealthy fry life.

3.50 芥花籽油 Canola 3.00 The growth of Free Fatty Acids (which causes obesity and cirrhosis) of Frying oils over an oil’s fry life. 2.50 3.50 大豆油 芥花籽油 Soybean Canola高油酸葵花油 2.00 3.00 菜 油 High Oleic (%) * Rapeseed 高油酸芥花籽油 Sunflower High Oleic FF A 12..5050 棕櫚油 Canola *Palm Oil 大豆油 Soybean 高油酸葵花油 12..0000 菜 油 High Oleic (%) * Rapeseed 高油酸芥花籽油高油酸Sunflower紅花油 High Oleic High Oleic FF A 01..5050 棕櫚油 Canola Safflower *Palm Oil

01..0000 012 3 456 7 8 9高油酸紅花油10 11 High Oleic 0.50 Number of Fries (Days) Safflower * The above graphs are sourced from actual results obtained in . The decomposition of saturated oils with unbalanced 0.00 poly unsaturated fats into FFA & TPC occurs faster than monounsaturated oils. Enjoi’s tests of the past years confirm this. 012 3 456 7 8 9 10 11 Number of Fries (Days) * The above graphs are sourced from actual results obtained in Australia. The decomposition of saturated oils with unbalanced poly unsaturated fats into FFA & TPC occurs faster than monounsaturated oils. Enjoi’s tests of the past years confirm this.

The growth of Total Polar Compounds (“TPC”) -- as air, water, food particles & high temperatures make unsafe oils e.g. triglycerides, trans fats & acrylamides--over an oil’s fry life.

45.00 The growthWithout of ltration Total Polar Compounds (“TPC”) -- as air, water, food particles &C AhighNOLA temperatures Max fry life is 1 day 40.00 make unsafe oils e.g. triglycerides,菜 油 trans fats & acrylamides--over an oil’s fry life. * Rapeseed 35.00 %) 45.00 ( 高油酸芥花籽油 Without ltration CANOLA

d s 高油酸紅花油 30.00 Max fry life is 1 day High Oleic 40.00 High Oleic u n 棕櫚油 菜 油 Canola 高油酸葵花油 *Palm Oil * Rapeseed Reject >24% TPC Safflower 2535..0000 High Oleic %) ( 高油酸芥花籽油 omp o Sunflower Borderline level C d s 高油酸紅花油 2030..0000 High Oleic r High Oleic u n 棕櫚油 大豆油 Canola 高油酸葵花油 ol a *Palm Oil Soybean Reject >24% TPC Safflower

P 1525..0000 High Oleic l omp o

a Sunflower

t Borderline level C 20.00 r 10.00 T o 大豆油

ol a Soybean P 155..0000 l a t 10.00 T o 0.00 0 2 4 6 8 10 12 14 5.00 Number of Fries (Days) 0.*0 The0 above graphs are sourced from actual results obtained in Australia. The decomposition of saturated oils with unbalanced 0 2 4 6 8 10 12 14 poly unsaturated fats into FFA & TPC occurs faster than monounsaturated oils. Enjoi’s tests of the past years confirm this. Number of Fries (Days) * The above graphs are sourced from actual results obtained in Australia. The decomposition of saturated oils with unbalanced poly unsaturated fats into FFA & TPC occurs faster than monounsaturated oils. Enjoi’s tests of the past years confirm this. Rolling out the Enjoi HACCP frying oil Solution Choose the best Oil 100% Australia 1 Non GM & Trans fat free High oleic HACCP mono-unsaturated oils 2 oil tester Cost 5 savings of 37%+* * using the enjoi frying oil solutions Filtration to including labelling & 3 clean the oil marketing advantages Taste Good Award Judging the quality of the best fried food. 4

REGULATORY: The Macua Food Safety Law follows the Hong Kong Law.

FOOD SAFETY: The Hong Kong’s Food Safety Centre’s choice for Safest & Lowest trans fat oil is High Oleic Sunflower Oil. Because high oleic sunflower oil is the slowest oil to oxidise & decompose over its fry life. So there are large benefits to the Quality of the food. There are large benefits to the staff that no longer breathe in the toxic fumes from the oil. All Health & Safety, HACCP, ISO compliance standards are reached. As well as meeting the highest rewards for Green & Environmental Sustainable Issues. SAVINGS: The Safety of High Oleic Sunflower oil makes it have the lowest cost base. The savings is made possible by cleaning the oil of all food particles & seasonings that help oxidise the oil.

SIMPLE COST ANALYSIS BETWEEN ENJOI OIL & CURRENT OIL Cost/Litre Size of Oil No Days Cost / of oil over Cost of Oil Cost / Litre Comment 1 Comment 2 Container Oil lasts Litre / DAY 30 days

Not safe says the Hong Kong Breathing in Trans fats - toxic CURRENT oil $200.00 16kg $11.51 1 $11.51 $345 Food Safety Council fumes worse than cigarettes

High Oleic Lowest Trans Fat levels of all $560.00 15L $37.33 7 $5.33 $160.00 Safest, Healthiest Oil available available oils over frying life

SAVINGS $185.00 54% Highest Quality & Taste

ENJOI OIL SOLUTION SAVES THERE ARE MORE BENEFITS 1. HEALTHIER OIL (a) on Cost of Goods 2. HIGHER NUTRITIONAL VALUE OF FOOD 60%* for a 7 day fry life 3. GREATER QUALITY FOODS 30%* for a 4 day fry life 4. LONGER SHELF LIFE 5. HIGHER FOOD SAFETY STANDARDS (b) over head savings 6. HIGHER KITCHEN SAFETY wastage, insurance, logistics, 10% + 7. HIGHER CUSTOMER LOYALTY * excludes top up 8. HIGHER CUSTOMER SALES 9. HIGHER PROFITS - HIGHER BONUSES 6 STEPS TO CLEAN A FRYER, TEST AND CARE FOR ENJOI’S OIL

1. Pour used Enjoi oil through 2. Clean the fryer properly. 3. Pour the filtered Enjoi oil the filter into a soup pot. Make sure all black carbon back into the fryer. stains are removed.

*4. For each fryer, take a photo *5. OR Transfer a sample of 6. Record the TPC, temp and of the oil colour in a ladle. the oil using a ladle into top up volume of the oil for Record the oil colour, smell a white ceramic bowl for each fryer in the Enjoi Trial and taste of the oil in the better accuracy. Record Folder. Enjoi Trial Record Folder.

* In the photos taken in steps 4 and 5 every day, the ladle and the bowl for each fryer should be in the same position and angle respectively as the sample pictures so that it can reflect the real oil colour. Why a Clean Oil is so important?

Under the effect of heat, air and water, oil will experience chemical reactions such as oxidation (burning), hydrolysis (fumes) and polymerization (thickening). Prolonged reactions will lead to the formation of Acrylamides (red brown dots) and Benzopyrenes (black). This picture shows the process of how Acrylamide and Benzopyrenes are formed on a toast.

Similarly, frying oil will undergo the same chemical process as below:

While the European Food Safety Authority (EFSA) has confirmed that dietary intake of Acrylamide and Benzopyrenes may increase the risk of developing cancers in humans, it is necessary for customers to reduce the consumption of Acrylamide & Benzopyrenes - rich food fried by poor quality oils with an unclean fryer.

There might be black carbon Clean the fryer A clean fryer, you can cook stains in the used fryers, which affect the appearance and flavor properly, and healthy food now and use oil of fried foods. Carbon forms a make sure all in a healthy way. carcinogen, which threatens the black carbon health of the consumers. stains are removed.

You can use cleaning powder, degreaser, cleaning fluid with brush & steel wool. ENJOI LTD COST ANALYSIS BETWEEN USING PALM OR HIGH OLEIC SUNFLOWER IN FRYERS

ALL FOODS WHEN EXPOSED TO LIGHT, CHANGES IN TEMPERATURE, EXPOSURE TO AIR & MOISTURE DECAY -like a green banana goes from a healthy & then sickly brown

1st CONSIDERATION ALL CHEFS are advised to CHOOSE the oil that is the most STABLE. A stable oil is resistant to (air) oxidation, water (hydrolysis) and cooking at low or high temperatures in its tin or in the fryer. Enjoi's HOSO has a smoke point of 2690C, the highest anti-Oxidation rate of 53 versus, palm oil that has a Smoke point ranges from 200-2350C and a anti-Oxidation rate of 20.

kg Litres Cost / Litre ASSUME # 1 COST of OIL Cost of Palm ¥200 16.00 17 ¥11.51 Cost of HOSO ¥560 13.85 15 ¥37.33

ASSUME # 2 Volume of oil used FRYER # F1 F2 F3 F4 TOTAL Volume filled Litres 25 25 25 25 100

Litres Palm Enjoi Cost of the oils per Litre ¥11.51 ¥37.33 WRONG CALCULATION Cost to Fill Fryers 100 ¥1,151 ¥3,733

After starting with a carbon free clean frier the oil needs to be tested. The Hong Kong FEHD & China 2nd CONSIDERATION Does the FDA test for Peroxides level (oxidation), Alfatoxins (oil contamination), Eurcic Acid (sick oil), Total Polar oil meet the FEHD standards Compounds (trans fats, free fatty acids, triglycerides, acrylamides), Benzopyrenes (carbon),

PALM ENJOI Note by the 3rd day the ASSUME # 3 FRY LIFE FRY LIFE DAYS 1 7 palm oil i.e. Number of times the fryers are will have been replaced 30 30 4.29 refilled from top ups of 30% # Litres required over the period 30 3,000 429

Cost to Fill Fryers for "x" days 30 ¥34,538 ¥16,000 Savings = 53.67%

The ACTUAL COST TO FILL the FRYERS IS CALCULATED NOW ASSUME # 4 TopUp ADD the Cost of Oil Wastage & Absorption over 12hrs 25% 4% Oil Wastage & Absorption - # Litres 1 day 25 4 Oil Wastage & Absorption - # Litres 30 Days 750 120 Cost of Wastage & Absorption 30 Days ¥8,634 ¥4,480

ASSUME # 5 Cost FILTER ADD THE COST TO CLEAN & FILTER Life Span Filter 4/day Filter 1/day ¥388 Enjoi filters 180days ¥0 ¥2.2 ¥6 Filter paper 1 day ¥24 ¥0 Powder RMB 4 per 25 gms - The Filter cart has wire mesh ¥4 300gms for 30 Litres & 200gms for 1 day ¥160 ¥0 long terms instead of paper the 20 L used 2X a day provided by Enjoi. Cost Filtration & Cleaning per month 30 ¥5,520 ¥65 ANSWER 1. SUM THE TOTAL COST TO KITCHEN PER MONTH PALM ENJOI COST OF OIL IS REALLY Cost to Fill Fryers for "x" days 30 ¥34,538 ¥16,000 Cost of Wastage & Absorption 30 ¥8,634 ¥4,480 Cost Filtration & Cleaning per month 30 ¥5,520 ¥65 TOTAL COST OF OIL 30 ¥48,692 ¥20,545 SAVINGS ¥28,147 % SAVINGS 58%

ANSWER 2. CASH FLOW TO BUSINESS PER KITCHEN month 1 month 2 month 3 month 4 "Months 1-12" The COST of using PALM OIL ¥48,692 ¥48,692 ¥48,692 ¥48,692 ¥584,302

The Cost of using Enjoi Oil ¥20,545 ¥20,545 ¥20,545 ¥20,545 ¥246,536

Enjoi Helps to create a savings surplus ¥28,147 ¥28,147 ¥28,147 ¥28,147 ¥337,767 One Month Savings Enjoi installation expense (¥16,888) (¥8,444) (¥4,222) - (¥29,555) Surplus ¥11,259 ¥19,703 ¥23,925 ¥28,147 ¥308,212

ANSWER 3. ADD Accumulated SAVINGS

Sales / month are usualy 3-4X total ASSUME # 5 ¥1,000,000 expeses

ADD BACK INCREASE Healthy oils will improve After 12 Months month 1 month 2 month 3 month 4 IN SALES Marketing & Sales Total Sales ASSUME INCREASE PER MONTH IS 2% 3% 5% 7% Monthly increase in sales ¥20,000 ¥30,000 ¥45,000 ¥67,500 ¥1,729,951

ADD BACK FIXED COST Filtration, storage, insurance, ¥5,455 ¥5,455 ¥5,455 ¥5,455 ¥65,464 SAVINGS certifications, compliance

Health & Safety inspections, ADD BACK VARIABLE COSTS Electricty/Gas, labour, reporting, ¥1,000 ¥2,000 ¥800 ¥1,200 ¥14,600 SAVINGS interest & finance costs

So one Kitchen or one business can increase its revenues by using a healthier, more SUM of all the SAVINGS ¥1,810,015 stable oil from Enjoi by an amount far exceeding the oil's cost

ADD COST GOODS SAVINGS ¥308,212 TOTAL SAVINGS ¥2,118,227 100 KITCHENS ¥211,822,710

SAY NO to SATURATED FATS & YES to UNSATURATED FATS SUMMARY especially the Australian HEALTHY OMEGA 9 (85%+) for all cooking & frying. Healhy oils - Healthy life

Say NO to Saturated fats that are known to increase the risk of heart, blood, liver & cancer disease. Like Soy, Palm, Rapeseed, Corn & Peanut oils under high temperature, frying conditions. BUT say Yes to the Healthier Unsaturated fats such as Canola & High Oleic Sunflower. That are rich in Omega 9, blalanced & low in Omega 6 & 3 & as HKG Food Safety Centre says these oils have the lowest trans fat content under frying conditions.

The C21 ENJOI FILTER IS MORE APPROPRIATE Enjoi can supply a filtration machine that: 1. Can sit on the wall in every kitchen and or on the floor beneath the fryers. 2. Clean the oil continuously every hour for 10 minutes. 3. Be controlled by a timer. 4. No labour required. 5. The oil is not exposed to the air or air borne impurities. 6. The filter cleans down to 2 microns (bacteria size). 7. Because the filter is sealed and the temperature it is running at is say 1600C+ there are very few hygiene issues. 8. The cost of the filters is infinitely lower than the current paper & powder systems. 9. Enjoi has built oil flters to be fully portable and meet any size of frying equipment 15 litres to 10 tons.

The Filter paper should be less than 30 microns

Enjoi replaces the filter paper with a A Clean Portable Filter long life washable machine is a must 26-45 micron filter that can be used repeatedly. Bring its cost base to nearly 0. Palm oil that has burnt through after day 2.

Note the Enjoi oil has not burnt the food particles (bread crumbs & flour) as its color has gone from white to light brown

HOSO Day1 after top up PALM DAY 1 after 3% by top up 30% of Volume Volume The Food Safety Centre is constantly checking for unsafe oils

There is growing evidence indicating that trans fats intake is linked to an increased risk of cardiovascular disease. This set of guidelines aims at encouraging and assisting trade to adopt sound nutritional theory in food production and provide healthy food for the public with respect to reducing trans fats in food. source: http://www.cfs.gov.hk/tc_chi/food_leg/files/trans-fats-guide-c.pdf

source: http://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_89_01.html We have NO SMOKING, NO DRINKING WHILST DRIVING, WEAR HELMETS ON CONSTRUCTION SITES. WHY NOT? NO TRANS FATS 63 Other countries say this

Trans fats and the body Trans fats (also known as partially hydrogenated oils) are created by adding hydrogen to liquid oil. This process makes the fat more solid, lengthens its shelf life and makes it more suitable for frying and other uses. However, trans fats are also more unhealthy than regular, unsaturated fats. Here's why:

Good cholesterol Bad cholesterol High-density lipoproteins (HDL) pick up Low-density lipoproteins (LDL) transport excess cholesterol and transport it back to cholesterol throughout the body. As the body's liver for processing. cholesterol builds up in the walls of the Consuming trans fats lowers the body's body's arteries, the arteries become narrow HDL levels: and hardened, reducing blood fow and leading to an increased chance of heart attack and stroke:

Sources: The Mayo Clinic: American Heart Association Brian Moore / The Register

www.enjoi.com.hk for further information, please contact us.

Enjoi Ltd. 澳享有限公司

Australia: Hong Kong: China Unit 2, 159 Balaclava Road, Caulfield North, Suite 801, Loon Kee Bldg, 275 Des Voeux Rd, Central, HK Room B103, Building #22, Guanri Road, Xiamen Melbourne, Victoria, Australia. Tel: (Office) +852 2468 2801 (Eng)+852 9681 6831 Software Park II, Xiamen, Ph 61-419555565 Email: [email protected] Website: www.enjoi.com.hk Tel: +86 0592 336 1788 +86 0592 336 2788