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Your social pages deserve real care.
We run them for you, turning what your brand wants to say into what your customers want to hear.
Trusted by 60+ brands
At Try.Eat! Social, we believe every brand run with care has a story worth knowing. Our team brings together strategy, design, copywriting and data, with experience from large marketing agencies, and we put it into every post.
Customers don’t remember a single post. They remember how your brand made them feel.
From understanding to attention to lasting memory, we make that feeling stronger every time.
Listen to the brand first, and you’ll know what to say. We start with your products and your customers, then shape a tone and voice for your brand, so every post sounds like it comes from the same person.
Brand voice. Every brand has its own way of talking.
Cultural context. Place your brand in local culture, and your content lands.
Get the right people to stop at the right moment. We design the hook, pacing and topic of every post, so customers remember you mid-scroll.
Attention design. In an endless feed, we design the moment people stop.
Topic radar. Know what the city is talking about, and join in at the right time.
Content rhythm. When you post, and how much, matters just as much.
Turn every interaction into brand memory. We review results every month, keep what works, and let good content drive business growth.
Brand memory. Every post adds to how customers see your brand.
Word of mouth. Good content doesn’t just get seen. It gets passed on.
Real results. Good content ends in business growth.
Always improving. Review every month. Get better every month.
Our ideas come from the clouds, and the results land with every brand.
Open a book and see what we’ve done.
When WOWDON opened in the Kai Tak SOGO food hall, no one had heard of it. The floor was full of popular restaurants, and passing foot traffic alone wasn’t enough. We ran its social content from day one, with one goal: get people to come up to the 14th floor just for it.
WOWDON had plenty to talk about: Korean flavours, superfoods, no additives. When a new brand says too much at once, customers miss the point, so we picked the most visual one as the hero: wide udon about 4 cm across, made from dough aged 18 hours. Health and Korean flavour took a supporting role. We used off-white and earthy tones with a light, breezy Korean feel, so the udon always stays centre stage.
People trying a new spot want to know if it’s worth the wait, so we measured the udon with a ruler and shared the two daily serving times, with no bookings and only while it lasts. Office workers nearby have short lunch breaks, so we filmed delivery arriving at the office and the moment the box opens. For health-minded diners, we showed the promise of no preservatives and fresh udon made daily.
WOWDON changes its limited-time menu every two months, and we turn each change into a small campaign. In summer, the “Cold Udon Guide” lined up the whole summer menu as a cool-down checklist. In autumn, the vegetable curry udon opened with “Curry or udon? Why not both.” Miss it, and you wait another year.
When a limited-time menu launches, we invite creators to taste it in store and ask them to mention the no-additive promise and the menu that changes every two months. Creator videos often travel further than the brand’s own posts: in August, a creator video was the month’s widest-reaching and most-shared post, and most of that month’s engagement came from people who didn’t follow the account.
Wide udon became the most popular dish on the menu, with queues even on weekdays, and one creator wrote that it had sold out early last time but this time they finally got a bowl. We put the real queue into our “Health starts with every bowl” poster, with the line “Some things are worth the wait.”
Doughman runs shops in Lai Chi Kok and Tsuen Wan. Its bakers all come from hotel kitchens, and every shop has its own bakehouse. The fresh pastries were excellent, but the account kept chasing trends, and people forgot it as soon as they scrolled past.
We wanted customers to not only buy the fresh pastries but also look forward to the posts. So we set a voice that’s skilled and playful, and created a mascot, Little Doughie, to give the brand a face people recognise.
We teased the giant bow pastry by showing just one corner and letting people guess. When fans missed an old favourite, they voted to bring it back. In September, the “30 DAYS OF DOUGHMAN” calendar brought something new every day. For the fourth anniversary, we ran a “Find Little Doughie” hunt.
Customers grew fonder of Doughman, and the anniversary posts drew nearly as many comments as likes. Media and food creators took notice too, with features from U Food and Weekend Weekly.
As customers grew fonder of Doughman, we repositioned the brand into farewell treats and gift boxes, then built an online shop in Chinese and English: choose your gift box flavours, order and pay online, and pick up in store.
The online shop carries Doughman’s red, white and black, plus Little Doughie, and every product uses a real photo. From post to shop, it all feels like one brand.
Digreen comes from Macau, with over 40 original soft-serve flavours and two shops in Tsim Sha Tsui. We run the brand’s social content in Hong Kong. Dessert posts are everywhere and product shots alone get scrolled straight past, so we set out to make people laugh first and want to try it second.
Digreen’s logo says “Surprise from Macau”: almond cookies, herbal jelly and five-flower tea can all become ice cream, and the brand wants people smiling when they finish. Flavours this surprising shouldn’t come with play-it-safe posts. So instead of a PR voice, the account speaks as a playful, slightly rebellious office-worker admin, sharing the ups and downs of work and little shop secrets like a friend, and only then bringing in the ice cream.
Digreen’s customers are mostly young people who love new flavours and share on Instagram. They rarely stop for product descriptions, but they forward anything funny or relatable to friends. So every new flavour gets a scenario: when mango ice cream launched, we issued a “mango rain” weather warning; for the new yogurt series, we asked which one cup you’d save on a desert island, then asked people to comment “Save the yogurt”. It’s funny and you have to pick a side, so people tag their friends.
Behind-the-scenes videos of a three-layer yogurt cup, and test videos showing how much ice cream goes into one milkshake, did far better than still product shots. We built this into every monthly content plan: film more of the making, so people see the real ingredients for themselves.
大和壽司 sits on the 4th floor of D2 Place ONE in Lai Chi Kok. Its fish comes straight from Japan’s Toyosu Market, and it serves Omakase for one at an entry-level price. But to many people, Omakase means a four-figure bill and a counter full of rules, so they hold back before they ever try. The real challenge is getting first-timers to book.
大和’s chefs have years behind the counter, and the fish arrives from Toyosu and is hand-picked every day. That care isn’t up for discount, but the price is just right for anyone trying Omakase for the first time. So the account isn’t a distant, high-end ryotei or a bargain shop: we film the craft seriously but talk like a friendly regular, easing first-timers’ worries before inviting you to take a seat.
We focus on three groups: people who work in Lai Chi Kok, first-timers trying Omakase, and couples with something to celebrate. Each has different worries, so we answer them one by one. Office workers worry lunch is too short, so a four-panel comic shows how to enjoy lunch without rushing. First-timers feel awkward at the counter, so we launched a “First Time at Omakase” series. Couples want a sense of occasion without going over the top, so we put together a celebration guide. Once the worries are gone, booking comes easily.
Videos starring the chef drew far more love than our photo posts from the same period. In one, the chef thinks a guest has vanished and rushes around looking for them, only to find they’d gone to the restroom. The video also shows the walk from Lai Chi Kok station up to the 4th floor, so after the laugh, viewers know how to find 大和.
La Taverna opened in Tsim Sha Tsui in 1969 as Hong Kong’s first Italian restaurant. Local tycoons and international stars once filled its tables, and it still keeps its sixties décor and original recipes. Its history is its most precious asset, but tell the same history too often and it turns into nostalgia; what diners want is a reason to book today.
La Taverna has two things few can copy: an old restaurant kept just as it was, and a menu whose theme changes with the seasons. We give each its own job. The décor, the original recipes and its cameos in classic Hong Kong films are the constant backdrop; one seasonal theme after another turns a new page every month. The whole account feels like an Italian time capsule, warm in tone with a touch of cinema.
Office workers come at lunchtime, Italian food lovers come for seasonal dishes, and celebrators come for the atmosphere. Office workers are short on time, so one video walks through the three-course set lunch. Food lovers don’t buy vague claims of “authentic,” so we unpack where each dish comes from, like why Ragù is more than meat sauce. Celebrators care about atmosphere, so at festivals like Mid-Autumn we film the old restaurant’s lights and tables, making you want to bring someone special.
A carousel on the truffle hunters’ craft, handed down through generations, became our most-shared recent post, and the “No Passport Needed” carousel, tracing dishes back to their home cities, was among the most viewed. What diners share is real knowledge, not fancy adjectives.
Beyond our own posts, we bring food influencers in every month to match that month’s focus: when the lemon menu launched, they came to try the new dishes; when the three-course set lunch arrived, they filmed what lunch feels like inside a sixties time capsule. We also placed recommendation posts on Xiaohongshu (RED), so more travellers can find this old restaurant. The influencers’ set lunch videos are among the account’s most viewed and most engaged-with content lately.
Our own posts build the impression, influencers bring people to the door, and ads put the booking page in front of more people. With all three running together, visits to the booking page clearly grew, and the restaurant’s business grew with them.
Couples-to-be want to see the daylight at the ceremony. New parents want to know if a baby’s 100-day banquet will wear them out. Families out for yum cha just want to see the dim sum. HEYA has four locations, in Tsim Sha Tsui, Olympian City, Kai Tak and Yuen Long, and all three kinds of guests look for answers in the same account; mix the content up, and no one can tell this is the right place for them.
HEYA is really two businesses: a wedding venue with a sky garden and natural daylight, and a Cantonese restaurant serving handmade dim sum every day. Rather than blend them into one mood, we run them as separate lines: weddings romantic and polished, 100-day banquets warm and practical, dim sum relaxed and fun. Even the way to get in touch at the end of each post is different: weddings link to venue tours, 100-day banquets to WhatsApp, dim sum to branch phone numbers.
“Is the venue easy to get to?” “Will the kids sit still?” “Why is it called the king of har gow?” Each line has one question guests ask most, and every answer became content. A full guide to the Yuen Long venue covers the ceremony stage, bridal suite and guest seating in one minute; the kids’ play area at 100-day banquets became a screenshot game to win cash vouchers; and the dim sum chef steps in front of the camera to show what it takes for a har gow to be called “king.”
A promo post has to come down the moment it expires; a video with no price and no deadline keeps working. Two videos, “100-day banquets don’t have to be exhausting” and “From ceremony to banquet,” are still the main promotional content for 100-day banquets and weddings, bringing in WhatsApp enquiries every week.
八時 (“Eight Hours”) is named after its grass jelly, simmered for a full eight hours. The brand began at Taichung’s Fengjia Night Market and now has shops in Central and Causeway Bay, sticking to slow cooking with no alkali. There’s no shortage of grass jelly and dessert shops in town, but the brand doesn’t want to win on price; the account’s job is to make you fall for the bowl itself.
八時’s regulars care about quality more than price, and what makes the grass jelly good is hidden in slow work you can’t see: aged dried grass jelly simmered for eight hours, made without alkali, with a gentle sweet finish. So we turned the account into a little zine of Taiwanese life: lots of white space, handwritten headlines and gentle words, with three posts released together to form one full row on the grid. You take your time, then want to go have a bowl.
八時 doesn’t do deals just for the sake of deals. Customers often complained the grass jelly was so silky they couldn’t even scoop it with a spoon, so we turned that complaint into an in-store challenge: lift the silky grass jelly with chopsticks and hold it for ten seconds, and the fastest eat free. On exam results day, we wrote “Whatever the result, you deserve a gentle bowl,” paired with a student offer; for Halloween, a limited-edition snow ice arrived with a member check-in offer.
The snow ice series launched as three posts on the same day, forming one full row on the grid. Each shows a cross-section of one snow ice, with hand-drawn arrows pointing out toppings like taro paste, mochi and red bean; swipe to the second slide to see how it’s made. The set became the account’s most-liked content lately, proving 八時’s customers are happy to take a close look at every layer in a bowl of ice.
The same artsy feel also grew 八時’s catering business. Its dessert cart makes grass jelly, drinks and snow ice on the spot, and display boards, menus and cup stickers can all be made to match the event’s theme, which corporate clients love. International luxury brands and financial institutions have invited 八時 to their events. We turn these on-site moments into posts, so more companies can see another side of 八時.
We built 八時 a catering page. It opens with the account’s familiar artsy feel: an off-white background, handwritten headings and watercolour dessert illustrations, in both Chinese and English. The page gathers highlights from corporate events and private parties, and once you pick the event type, date and headcount, a WhatsApp message to 八時 is ready to send. Prices aren’t shown on the page; 八時 quotes based on headcount.
Every month, we do the work. You just approve.
Strategy
Once a month, we meet with you to set themes and key dates.
Create
We handle the design and copy, always in your brand’s voice.
Publish
Once you approve, we post on time to your social platforms.
Results
One clear report at month-end shows your top posts and how people engaged.
Influencers
For a launch or a new opening, bring in Try.Eat!’s 20,000+ influencers.
No prep needed. It starts with a conversation.
Step 1
One consultation to learn about your brand, customers and goals.
Step 2
We study your posts, audience and competitors to find the direction worth building.
Step 3
We propose content pillars, a brand voice and a monthly plan. You decide.
Step 4
We meet monthly to set themes. Nothing goes live until you approve the design and copy.
Real lessons and ideas to help you find what works for you.
A content meeting, a full month’s content calendar, post design and copy, video editing, and a results report at month end. You approve every post before it goes out on schedule.
It depends on what you need. Pricing is based on how many platforms we run and how many posts and videos you want each month. Talk to us and we’ll send a quote that fits your brand.
The minimum term is 6 months. A social account takes time to find its rhythm, and 6 months gives us room to test content and keep what works.
It depends on your plan. We learn about your brand and goals first, then suggest how many posts and videos to run each month. You decide.
A team runs your restaurant’s or brand’s social accounts for you. Each month we set the themes, create the designs, copy and videos, post on schedule, then look back with a results report. At Try.Eat! Social, nothing goes live until you approve it.
Seven: Facebook, Instagram, Threads, Xiaohongshu, YouTube, Google and your online store.
F&B, lifestyle and beauty brands. Whatever your industry, we start by getting to know your brand and your customers, then set a content direction that fits.
Yes. You approve the design and copy of every post first. Only then does it go out on schedule.
Yes, whenever you need it. For a product launch or a new opening, you can bring in Try.Eat!'s 20,000+ influencers. You approve who takes part, and you can review their posts before they go live.
At the end of each month, you’ll get a results report with your top posts, engagement and what to adjust next month. We review results every month and keep what works.
No prep needed. It starts with a free consultation. We get to know your brand, customers and goals, study your posts, audience and competitors, then propose content pillars, a brand voice and a monthly plan. You decide.
With Try.Eat! Social, our team runs your social accounts every month: planning, design, copy, posting and results reports. On the influencer platform, you post a campaign, influencers apply, and you choose who takes part. You can use both together.
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