正在裝修東京的房子做蔡菜館。
一切從頭開始。
朋友問我為什麼在香港上了軌道，卻突然到了東京。
有兩個原因：
標準化
一直以來都不敢開分店，其實對我來說最大難度是『標準化』。
『標準化』也是中菜的一大難題。
同一個食譜，不同的中廚會弄出不同的口味。
就算是同一個廚師，在不同的情況下，同一個菜式也不免有差別。
日本人在『標準化』上是世界首屈一指的。
所以，日後就算開不開分店，也很想解開這個難題。
日材中煮
有些日本食材配上中菜的做法，有另一種迷人風味。過去的一年多也不停在這方面研究。
基於以上兩個原因，膽粗粗來到東京。
與日本的合作夥伴合約到期，剛巧又遇上世紀疫症，所以決定改裝東京的小車庫做一間小餐館。
很想安慰自己，說很多大企業也是從車庫開始。。。
但是經營了十年的蔡菜館卻是越做越小。以前在香港的蔡菜館，可以招呼20位客人，現在在東京的蔡菜館，卻最多只能招呼4位客人。
Facebook專頁超過1,000,000，餐廳只能坐4個人。。。
無論如何，真心感激大家一直以來的支持，也感激自己的一股傻勁。
不知以後會怎樣，大家真的要互相鼓勵，用感恩之心及傻勁，一起面對笑看風雲。
Renovating my house in Tokyo to ChoyChoy Kitchen😊
Taking a fresh start...
Many friends asked why I switched track to Tokyo when I've got things up and running well in Hong Kong.
Well, there were two reasons.
1. STANDARDIZATION
I've always been cautious about branching up. My major consideration was standardization, a prominent challenge for the Chinese kitchens.
The same recipe would taste miles apart in the hands of different cooks. Even the same dish prepared by the very same person could taste different at different times.
Japan is known to excel in standardization. Even if I may not necessarily branch up, I would still love to dig deep and understand how they do it.
2. CHINESE CUISINES WITH JAPANESE INGREDIENTS
Sometimes incorporating the right Japanese ingredient can take a Chinese dish to another level of deliciousness. This was actually what I've been working on over the past year.
So there you go. These were my reasons for taking that bold move to Tokyo.
Now for a little update. As my contract with my local partner expired, coinciding with the global pandemic under which everything comes to a stall, I'm embarking on a new project by converting a garage into a little bistro.
I tried to told myself that many great enterprises start from a humble garage as well.
But in reality, the decade-long ChoyChoy Kitchen has been growing backwards. Back in Hong Kong we could serve 20 guests, compared with four now in Tokyo. A little four-seat joint embodying a Facebook page with over a million followers...
No matter what, I am deeply grateful for the unfailing support from all of you, and also my own persistent drive to press forward as well.
Nobody knows what the future holds. Let's stand by each other and embrace tomorrow together. Stay humble. Stay foolish.
if you bistro 在 【周荀DenKa】if you, city view bistro 絕美夜景餐酒館 - YouTube 的八卦
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