Sarah Cai and Arturo Leighton are the culinary force behind Good Fortune Co., where they blend scratch-made techniques, bold flavor combinations, and a deep respect for sustainability.

A person preparing dumplings with a tray of uncooked dumplings, a bowl of filling, and a bowl of water on a wooden table.

Sarah’s roots weave across continents: raised in Memphis and Guangzhou, educated in China for middle and high school, she developed an early love for flavors, textures, and storytelling through family cooking. Arturo, born to Chilean immigrant parents and raised in Florida, found his culinary calling early too—combining formal training with a lifelong connection to pastry, farms, and the rhythm of fresh seasonal ingredients.

A person with a white shirt and dark apron is holding yellow cooked noodles above a wooden surface, with a window in the background.

“It was gardening—more specifically, composting—that brought Arturo and Sarah together.”

Edible Memphis

Chef Sakamoto implored chef Fukui to share her methods. She said that she would only teach him the basics if he promised to bring the art of ramen abroad. He brought the proposition to his family, and his mother immediately urged him to go to Hong Kong.

The next week, Chef Sakamoto flew to the “Pearl City” and discovered that he felt more at home than ever. He knew that he could meld the umami flavors and smoky scents of Cantonese cuisine with the richness and nuances of ramen. He went back to Tokyo to learn from Chef Fukui, and with her blessing, returned to Hong Kong seven years later.

Adding sliced soft-boiled egg to a bowl of ramen with green onions, vegetables, and broth.
Chef pouring broth into a bowl of ramen in a restaurant kitchen, with small bowls of toppings and ingredients on the counter.
A person using a culinary blowtorch to caramelize or sear food on a baking sheet, with sliced items and a food prep area in the background.
Big City Ramen

Big City Ramen

Coco Curry

Coco Curry

Tan Tan Ramen

Tan Tan Ramen

Classic Mane

Classic Mane

Hong Kong

A New Challenge

2016

Chef Sakamoto implored chef Fukui to share her methods. She said that she would only teach him the basics if he promised to bring the art of ramen abroad. He brought the proposition to his family, and his mother immediately urged him to go to Hong Kong.


The next week, Chef Sakamoto flew to the “Pearl City” and discovered that he felt more at home than ever. He knew that he could meld the umami flavors and smoky scents of Cantonese cuisine with the richness and nuances of ramen. He went back to Tokyo to learn from Chef Fukui, and with her blessing, returned to Hong Kong seven years later.

A bowl of ramen with sliced pork, boiled eggs with soy sauce, green onions, wood ear mushrooms, and bamboo shoots in a decorative blue and white patterned bowl.