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Hong Kong

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About

I was employed as the group executive chef of Western cuisine and Vicki as director of sales and marketing. I was in charge of four outlets, and at the same time tasked with writing a business strategy for the new restaurants in China, including menu formats, costing and kitchen design. Vicki was on the other end of town working out of the head office.

In July of 2007, I was to hold seven dinners at the Hong Kong flagship restaurant and to prepare a degustation menu of ten courses for each night, followed by the grand finale dinner on the eighth night to be sold as an exclusive event.
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