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

In EP3, we dive into the evolution of Hong Kong’s neighborhoods and the long game of launching a dream concept. From testing the waters with pop-ups and navigating post-COVID delays, to the raw realities of rent negotiations and finding the right landlord, Dominic from Roru Baru breaks down what it takes to bring an intimate, counter-focused dining experience to life in Wan Chai.

Podcast Chapters

• 00:00 – Introduction: Meet Dominic & the Vision for Roru Baru
• 02:58 – The LA Inspiration: Bringing Counter-Focused Dining to Asia
• 03:47 – Testing the Waters: COVID Delays and the Sleepyhead Pop-Ups
• 06:39 – Location Strategy: Why Wan Chai Beats Central & Causeway Bay
• 07:24 – The Rent Reality: Navigating Landlords and Revenue Share Models
• 08:59 – Neighborhood Nostalgia: The Evolution of Ship Street & QRE
• 11:18 – Is Hong Kong Bouncing Back? Feeling the Post-COVID Energy
• 12:05 – Designing the Vibe: Uncovering a 1960s Granite Stone Wall
• 14:01 – The Power of Partnerships: Shared Vision and Serendipitous Encounters

In EP2, we explore how nostalgia and emotional connection are driving modern F&B. From vibe-led concepts and post‑COVID consumer shifts to the harsh realities of rent, labor, and margins in Hong Kong, this episode breaks down the balance between passion and profit.

Podcast Chapters
00:30 – Nostalgia as a Business Strategy  
02:45 – Third-Party Nostalgia: Gen Z & Retro Culture  
06:05 – Was Quality Better in the ’80s and ’90s?  
07:46 – Gatekeepers vs. The Digital Era of Content  
09:10 – Social Media’s Impact on Food & Drink Culture  
10:50 – Breaking Down the Real Cost of Running F&B  
13:40 – Hong Kong vs. Shanghai: The Rent Reality  
15:08 – Is Hong Kong Really Bouncing Back? Pre-COVID vs. Post-COVID Consumer Behavior  
17:50 – Experiential Dining & Emotional Connection  
19:44 – Passion vs. Profit: When Numbers Don’t Care  
20:45 – Why Hong Kong Still Works for Us

In this episode, we explore the realities of running an F&B business, from launching a concept and navigating cultural influences to tackling hiring challenges and shifting work attitudes. The conversation also touches on pursuing passion, redefining industry perceptions, and what it takes to lead and grow a team for the long term.  

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