I went there and saw the ex-Boston owner there. He was very kind, and just like when he was at Boston, came out and talked to customers several times.
He seems to know how to run a HK cafe. His style ...
peter236 發表於 2009-3-23 19:01
Peter's logic:
Selling high ends stuff in the low end Chinese market, like the abalone in TnT and attract High class people to eat in the high ends cafe in Richmond.
So creative.
Please do not embarrass yourself here. Those abalone which are locked up in a fridge in T and T are not high class abalone at all, especially compared with those Japanese dried abalone.
16# sheep
Maybe I'm cheap, but I like live abalone sashimi, only in HK sigh.
Hey, by the way, I ordered some 500 gm Wasabi Tobiko, along
with some real wasabi
somewhereintime 發表於 2009-3-23 21:57
To those who think Ken can really manage a restaurant, you dunno what he did at New York (the old restaurant on Cambie) and to his employees.
smt 發表於 2009-3-25 01:22
His strength, find a partner to run the cafe and finally fold it and get away with something.