"everyday we'd push the cart I would say oh how long would it be? About 50 to 100 meters. We push it from the little warehouse to the to the place" Amy 表示，在還沒開餐廳之前，他每天要從倉庫推車子一路推到公館夜市，還要忍受炎熱夏天，和溼冷冬天。不過，生意很不錯，許多回頭看，所以很快也從到錢開店。