It All Starts with the Quality of the Ingredients

Ms Christy Lee, the restaurant's Assistant Manager in Corporate Planning said that they shared a common vision in providing fine and healthy food for the customers.

Ms Lee expressed, to ensure the quality of food, the restaurant purchases food Ingredients from Vegetable Marketing Organization and Fish Marketing Organization. They use sea salt from year 2000 and olive oil five years ago, and refrain from using food Ingredients that are high in fat, e.g. beef offal and pork jowl. These practices aim to take care of the health of the customers.

Getting Customers to Visit Again

Mr. Cheung Pui-yan, the Executive and Operating Chief Chef added, their rule of thumb is to limit the storage period of food to one week. This helps to preserve the natural flavour of food, without the need to add flavour enhancers. This is the reason why customers are willing to visit their restaurants again.

Mr. Cheung believed that only good food would sell. He cited an example that Chinese kale on the ice was sold for some 20 dollars only though top quality Chinese kale was used. Nowadays, restaurants in general have consciously limited the use of oil and salt by introducing smaller frying pans and measuring spoons. After joining the "EatSmart@restaurant.hk" Campaign, the group restaurants have offered more veggie-based dishes on the menu.