Foodle Reviews
I don’t expect much from friends. But I demand a lot from colleagues and peers when it comes to work—right down to the most minute detail.
Part 1/2
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... More
Part 1/2
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!
#hkeat #hkeats #hkfood #hkfoodie #hkfoodstagram #hkfoodlover #hkfoodpic #hkfoodporn #hkfoodlovers #hokkienfood #eat #food #foodporn #foodpics #foodlover #foodgasm #foodstagram #foodies #foodforfoodie Less
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... More
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!
#hkeat #hkeats #hkfood #hkfoodie #hkfoodstagram #hkfoodlover #hkfoodpic #hkfoodporn #hkfoodlovers #hokkienfood #eat #food #foodporn #foodpics #foodlover #foodgasm #foodstagram #foodies #foodforfoodie Less
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Address
Level 8, Pacific Place, Supreme Court Road, Central, Admiralty, Hong Kong
Hours
Tuesday: 12:00 - 15:00; 18:00 - 22:00
Wednesday: 12:00 - 15:00; 18:00 - 22:00
Thursday: 12:00 - 15:00; 18:00 - 22:00
Friday: 12:00 - 15:00; 18:00 - 22:00
Saturday: 12:00 - 15:00; 18:00 - 22:00
Sunday: 12:00 - 15:00; 18:00 - 22:00
Phone
+852 2820 8580
Website
https://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/ming-pavilion/