Part 2/2
It was mission impossible—taking charge of opening a restaurant with a new and untested concept within 4 months. To make matters worse, recruiting staff during the year-end was nightmarish, as employees would rather wait for their bonus before considering any other options.

But I was lucky and things went smoothly! Plus, I made wonderful colleagues along the way—step by step we had become a well-oiled ass-kicking machine! Even though, when at the start no one was acquainted with the cuisine, the team took the challenge in stride and learned from scratch.

And after three and a half months (ahead of schedule), the first Hokkien restaurant in a HK hotel was conceived and launched. Feedback has been encouraging.

Last night, I sat and dined there for the first time as a guest, and my entire table had a great time. I felt so proud of everyone I worked with—together we made the near-impossible look easy … though I’m sure there were buckets of sweat and anxiety before the opening!
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