Chefs and restaurateurs tell us how the Hong Kong government’s frequently changing social distancing measures have impacted them, and what they hope is the light at the end of the tunnel
For more than a year, Hong Kong’s restaurant and bar industry has seen challenge after challenge, with the situation fluctuating month after month. Mass unemployment and staff furloughs, negotiations with landlords and increasingly tight restrictions cutting into their bottom lines have become the unfortunate new reality for many of those in the hospitality business. As Hong Kong surpasses its 3,000th Covid-19 case this week, risks and government-decreed restrictions remain, culminating in a full dine-in ban that was implemented on 29 July but quickly reversed on 30 July, leaving many confused and angry.
We spoke to several of those in the business to gauge their responses to the situation, from long-established restaurateurs to chefs who have only recently launched new restaurants and ventures in an incredibly challenging environment.
See also: Visualising The Impact Of Coronavirus On Hong Kong's F&B Industry
Vicky Cheng, VEA
The executive chef of fine dining French-Chinese restaurant VEA is facing a new reality—for a restaurant that used to only operate tasting menus in the evenings, the dine-in ban has had a significant impact on his plans. For the first time two weeks ago, VEA opened to serve lunch.
"We’ve never done takeaway, because we’ve been fortunate enough to have a strong support network of guests who have readily adapted to the rules,” says Cheng. “They’ve tremendously supported us over lunch that lasted only two weekends.”
Despite the announcement that breakfast and lunch dine-ins would be allowed again from 31 July, Cheng is closing the restaurant for at least a week for his staff's safety and well-being while he ponders his next move. “Moving forward, I am thinking of doing a takeaway menu, which we’ve never done before. We didn’t exactly want to do it before because we were absolutely sure that the quality of the food would suffer, and so I am now putting our heads together to think about foods that will keep even after travelling.”
Cheng hopes to launch something later next month, pending government regulations. “Give us one week to think, to rest and recuperate, and to do things rightfully and mindfully for the upcoming few days, weeks and months,” he says. “I hope that we all stay safe and all get to see each other soon.”
VEA, 30/F The Wellington, 198 Wellington Street, +852 2711 8639