Case Studies

First Hakkasan Ling Ling in Mykonos, Greece

  • Successful opening of first Ling Ling Hakkasan brand restaurant

  • Taught & trained international team of chefs in fundamentals of Cantonese cuisine

  • Sucessfully integrated working practices of Chinese & local chefs

  • Adapted Western cooking methods & practices to work for Chinese cuisine

  • 250 cover restaurant

  • High volume approx 500 covers per night

Opening Duddell's London

  • Launching the First Overseas Branch of 2-Starred Duddells Group

  • The Concept was to Bring Authentic Cantonese Fine Dining to London - Cantonese Peking Duck, Dim Sum & Wok Dishes inspired by the traditional 1960's Hong Kong tea restaurant
  • 180-200 covers per day

Oversaw the full process of new restaurant opening from start to finish including :

  • Kitchen design to maximise efficiency of service 
  • Menu design & dish creation to cater for clients' tastes
  • Sourcing tableware & ceramics to fit with Duddells' concept
  • Hiring, training, organizing BoH staff
  • Sourcing ingredients domestically and from abroad
  • Managed and ran catering function events

Blue Jasmine 

  • Concept creator
  • Cost controller of labour, operations and food
  • Menu planning, events planning for food promotion
  • Local UK source produce to 
  • Training chef and educate the European chef for the inner details of South East Asia Cuisine.
  • Invitation, collaboration with Chef Professional to bring South East Asia Cuisine to another level.

Bespoke sauce manufacturing

  • Development chef at renowned Cantonese restaurant group in the UK

  • Flavour control to ensure factory sauces manufactured in accordance with company's flavour profiles.

  • Creation of new dishes & sauces

  • Rotational visits to restaurants & outlets to ensure delivery according to company standards