Secrets and techniques from the person behind Hong Kong’s hottest eating places




Hong Kong is extensively thought-about probably the most difficult cities on this planet to function a restaurant – a roiling cauldron of fixing tastes, cleaver-sharp competitors and unsavory economics.

Proper on the coronary heart of its culinary world, with connections to not less than half of its hottest tables, is publicist Geoffrey Wu.

Wu and his 10-year-old consultancy agency The Forks and Spoons work with a few of the most embellished eating places and bars on the town, such because the two-Michelin starred TATE Eating Room and Ando, probably the most sought-after reservations on the town.

Geoffrey Wu is the publicist behind many of Hong Kong's toughest tables.

“I wouldn’t say we’re higher at our job than different individuals. I’d say we’re totally different,” he tells CNN Journey in The Baker and The Bottleman, a brand new informal bakery and pure wine bar by celeb British chef Simon Rogan, the place he’s agreed to spill a few of the secrets and techniques of Hong Kong’s eating scene.

After being expelled from the College of Science and Know-how in Hong Kong for “skipping too many lessons to play playing cards at McDonald’s,” Wu joined Amber, the famed French restaurant below the helm of Richard Ekkebus, as operations workers in 2005.

Over the subsequent few years he took on varied advertising roles for various firms – however all the time discovered himself again within the meals and beverage trade. In 2012, he opened his F&B consultancy agency.

Wu isn’t your typical meals and beverage publicist. He isn’t congenial. He’s recognized for often yelling at shoppers for making a mistake, or members of the media he feels haven’t accomplished their analysis.

“I’m not afraid to talk up – individuals know that for positive. Typically you want a advisor who is easy about issues that should be fastened. We aren’t right here to therapeutic massage your ego. We’re right here for the outcomes. We’re right here to win,” says Wu, sounding extra like a soccer coach than a PR skilled.

“If I needed to please everybody, I’d go promote ice cream. Fortunately, most of my shoppers perceive.”

Amongst these shoppers is Yenn Wong, founder and chief government officer of JIA, a restaurant group behind well-liked award-winning Hong Kong eateries like Mono and Duddell’s.

“The Forks and Spoons perceive and personalize the wants of every idea and is all the time staying very present with the related methods to make sure we as shoppers get probably the most publicity to our target market, which finally delivers constructive income progress,” Wong tells CNN Journey.

Dinner tables at Bluhouse, a new Italian restaurant at Rosewood Hotel, are often booked out two months in advance.

One of many vital duties for a F&B publicist is to be bodily current at a restaurant, in response to Wu. He’s both tinkering with menus, sampling new dishes or just assembly with shoppers.

It may very well be something from translating the restaurant’s a la carte menu from Chinese language into English to working with cooks on selecting dishes for a tasting menu, “so you’ll be able to see what’s occurring and let the workers know that you just care,” says Wu.

As an example, later that day, he says he’s having a trial lunch at Bluhouse, a brand new informal Italian eating idea on the Rosewood Lodge in Kowloon.

“At a tasting, we’ll take a look at all the things – style, presentation and temperature of the meals. We additionally take a look at furnishings, operation circulation, pricing, and so on.,” he says. “No new restaurant is ever excellent, however let’s attempt to reduce the error.

“We’ve got solely labored with shoppers in Asia – Hong Kong, Macao, Maldives, and so on – however I actually consider that Hong Kong is probably the most cutthroat meals and beverage market on this planet.”

His declare isn’t baseless.

Getting the opening proper is crucial in Hong Kong on account of its competitiveness.

Town is incessantly named because the world’s costliest rental location. And Hong Kong residents are a few of – if not the – greatest spenders on eating out, particularly pre-Covid. Meals imports are extraordinarily costly.

In response to a latest authorities survey, Hong Kong households spent a median of HKD60,539 (or US$7,761) on meals out and takeaway meals within the yr of 2019 to 2020 – Hong Kong suffered from half a yr of social unrest in 2019 earlier than the outbreak of Covid in 2020

That was about double what New York-area family spent on common on meals away from house throughout the identical yr.

“It’s such a condensed market,” says Wu.

“Folks all the time speak. Hong Kong prospects are additionally very educated. Should you don’t get it proper from the get-go, it’s a must to revamp many issues. The query is – will the shoppers offer you a second likelihood? There are such a lot of selections that chances are high they’d go some other place.

“So to construct a profitable restaurant, it’s vital to verify the opening is a robust one. With good phrase of mouth then companies will come. It’s that easy.”

Working example: Bluhouse. It opened in June and dinner reservations are full by means of October and November on the time of the writing.

Hong Kong’s F&B trade has developed quickly within the final decade, thanks partially to the arrival of Michelin Information in 2009 in addition to the rise of social media and the native meals group.

Cooks in Hong Kong have skilled a shift of their roles.

“Some 20 years in the past, cooks principally simply cooked and served meals,” says Wu.

“Now in 2022, there’s additionally this factor referred to as relationship constructing. Cooks have to indicate their faces. They’ve to the touch the tables and to take photos with company. The job of a chef is way larger than earlier than. All of it goes again to a necessity for human connection. Prospects, media, influencers, bloggers – everybody needs to have a human connection.”

And it simply makes good enterprise sense – company usually tend to return to a restaurant the place they’ve established a relationship with the chef.

The issue, in fact, is that chatting with diners doesn’t come naturally to all cooks. That’s the place Wu is available in.

“We simply encourage and encourage and encourage them,” he says.

He cites Manav Tuli of recent Indian restaurant Chaat – which can also be situated on the Rosewood – as a hit story. Chaat opened in 2020 and gained its first Michelin star two years later.

Chef Manav Tuli of Rosewood Hong Kong restaurant Chaat.

Distinctive dishes like Tuli’s showstopping tandoori lobster – Indian meals with a Hong Kong seafood twist – and a staff of educated workers which communicates the tales of the meals superbly are a few of the causes Chaat is one in all Hong Kong’s hardest to e book eating places.

Tables are launched two months upfront and swept up in minutes.

However the greatest star of Chaat is Tuli, thought-about one of many metropolis’s most beloved culinary figures proper now.

“When he arrived two years in the past, he didn’t know the panorama or tradition of Hong Kong,” stated Wu. “He’s a quiet individual however we align in a sure manner as we each have a drive. For him, transferring his household to Hong Kong with him, he needs to make this a hit. So we’ve been working very intently since day one on that,” stated Wu.

He inspired Tuli to satisfy the company and fellow cooks, becoming a member of him at occasions and meals because the chef constructed a reputation for himself.

Wu recently organized a collaboration dinner between Chaat  and Forum, a Michelin three-star Cantonese restaurant.

On his days off, Wu organizes lunches for media, together with revered trade critics, and cooks he works with or may fit with sooner or later.

These typically happen at venues Wu doesn’t work for, from Hop Sze, a no-frills Cantonese diner that has a six-month wait checklist, to the Discussion board Restaurant, a Chinese language joint with three Michelin stars.

“I labored til 4 a.m [this morning]. I solely joined as a result of Geoffrey Wu organized this lunch,” one meals critic tells CNN Journey as he enters the personal eating room inside Discussion board.

The menu of the day contains every kind of dishes – from road food-style rice rolls to basic Cantonese candy and bitter pork and the restaurant’s well-known braised abalone.

As with most lunches with Wu, there’s additionally an off-menu shock.

Adam Wong, the chief chef, and CK Poon, the final supervisor, are available with a pushcart close to the top of the meal.

“We’re pondering of including this to the subsequent menu replace,” says Poon as he caramelizes sugar for the candied apple fritter (ba si apple), a Northern Chinese language-style dessert, on-site.”It’s the primary time we’re doing this – so tell us what you suppose.”

The five-hour lunch wraps up with trade gossip over bottles of cognac.

However Wu isn’t not working.

He punctuates gatherings with potential collaboration concepts (Tuli and Wong exchanged concepts that day on a hookup between the 2 eating places), and fills in moments of silence with jokes to maintain the meal entertaining.

“I all the time say that I’m the chief leisure officer,” says Wu. “Constructing relationships takes time. Chilly-calling and sending press releases aren’t constructing a relationship.”

Wu recently worked with Yong Fu, an award-winning high-end Ningbo restaurant, to help refine its menu for local tastes.

On the finish of the day, connections gained’t get you far if the meals isn’t good or the restaurant refuses to evolve.

“Taste doesn’t lie,” says Wu. “However all the things – eating places, bars, cooks – has a shelf life. It’s unimaginable to remain primary eternally. It’s essential maintain arising with new concepts to proceed to raise the restaurant.”

It may very well be doing extra tableside companies, educating company in regards to the dishes, or just including a pre-dessert chew that cleanses the palate, he says.

One in all Wu’s newest duties is to edit the menu at one in all his new shoppers, Yong Fu, a Michelin-starred restaurant that makes a speciality of high-end delicacies from China’s east coast Ningbo area.

He’d prefer to trim down the unique one-inch-thick e book and has created a tasting menu to supply a extra curated ordering expertise.

In Hong Kong, Ningbo cuisine is often confused with Shanghai cuisine. Hence, Wu has worked with Yong Fu to create a tasting menu for the local diners.

In Hong Kong, Ningbo delicacies is usually confused with Shanghai delicacies. The tasting menu contains dishes that diners might not know sufficient about to order – a “sticky” boiled wax gourd and yellow croaker fish in bitter broth, for instance – that amplify the trinity of Ningbo delicacies’s star flavors: “savory, umami and sticky.”

Yu Qiong, Yong Fu’s supervisor, is there to supply an in-depth clarification on every of the dishes.

“These are a few of the issues that may enrich the entire eating expertise,” says Wu. He compares advertising eating places with working: “Maintain refining. Maintain pushing. My perception is, simply don’t cease till you’re on the ending line.”

It’s an apt metaphor. The avid runner wakes up at 5:45 a.m. on most days to slot in train.

“I get pleasure from Hong Kong on quiet mornings when the town hasn’t woken up but. If you run, you see a variety of issues and take into consideration a variety of issues,” says Wu.

As for what was on his thoughts that individual morning?

“I used to be fascinated about our interview. I used to be fascinated about not swearing. I did effectively – I solely swore as soon as.”

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