In EP4, we explore the meticulous craft behind the hand roll experience and the operational clockwork of modern F&B. From the relentless challenges of hiring in Hong Kong to staying uncompromising on brand vision. Even when guests ask to cut their hand rolls in half, this episode delves into how third culture kids are redefining the city's culinary landscape.

Podcast Chapters

• 00:30 - The Hand Roll Experience & Omakase Style
• 02:08 - The Business Mindset: Timing Turnovers
• 04:53 - Staffing Challenges & Generational Shifts in HK
• 08:00 - Curating the Menu & Saying No to Craft Beer
• 10:44 - Etiquette: Why We Do Not Cut Hand Rolls in Half
• 13:28 - Third Culture Kids: Shaping the F&B Scene
• 19:30 - Opening a Dim Sum Concept in Bangkok
• 21:26 - The Irony Behind Brand Names: Sam Fancy & Roru Baru
• 24:34 - Navigating Online Reviews & Cultural Differences
• 26:31 - Advice for Opening Your First Restaurant in Hong Kong