Hong Kong IT executive Gordon Lam, who has worked as an IT manager for a listed company and holds a doctoral degree, has set aside his keyboard for a spatula to immigrate to the UK and transform into a Thai cuisine chef for the sake of his children’s education. Opening a restaurant in the UK, Gordon sees similarities between this venture and running a program—what experiences can be borrowed from the IT industry? What interesting encounters has he faced in opening a restaurant in the UK, and how do Western eating habits differ from those of Asians?
In the eyes of Hong Kong people, the UK is seen as a culinary desert. From an entrepreneurial perspective, Gordon believes that opening a restaurant is a way out, especially since he enjoys cooking and has good culinary skills. As such, he decided to open a Thai restaurant. Over the past two years since 2022, he has deliberated if he chose the right path, feeling that the toil and difficulty of running a restaurant are even greater than those in IT. In the initial two to three months, he struggled immensely, questioning why he was doing such a foolish thing. It wasn’t until he gradually found his own path that the restaurant began to thrive. Reflecting on these past two years, he describes opening a restaurant as akin to “running a program,” continuously moving forward while rectifying various errors.
Having delved into the IT industry in the 90s, Gordon Lam devoted much of his life to the information technology sector. With investments in various businesses in Hong Kong, such as starting a film studio and founding EVClub Hong Kong Electric Vehicle Association, and seeing his three children grow healthily, at a point of steady progress in his life’s “harvest season,” the steep decline in Hong Kong’s education environment post the implementation of the National Security Law led him to feel estranged from his growth ground. The radicalization of Hong Kong’s education system prompted them to move to the UK in order to provide their children with a normal, healthy learning environment.
During the summer of 2021, Gordon and his family of five immigrated to Manchester in the UK, marking a new chapter in their lives. Settling in the UK, Gordon, who had never run a restaurant before, took up the spatula as a chef. With the assistance of his wife and another friend from the IT industry, they together managed a restaurant named “Thai Chill,” with a focus on Asian flavors, particularly Thai cuisine. Gordon often mentions the Lion Rock Spirit of Hong Kong people, the ability to handle situations and persevere in adversity, believing in oneself and what one can achieve.
Transitioning from mental labor to physical labor posed challenges for Gordon, but in pursuit of a better educational environment for his children, he chose to persevere. His wife and children also pitched in at the restaurant, turning the family kitchen into a result of collective efforts.
For Gordon, opening a restaurant is akin to his earlier IT work in Hong Kong, operating the restaurant with an IT mindset. He shares, “As an IT person, I run a program, and as you move forward, there will inevitably be bugs; there is always trial and error. If there are bugs, I am proactive in addressing these issues, as with regular programming, bugs need fixing or rewriting. Running a restaurant is similar; when facing imperfections, we genuinely reach out to customers, apologize or compensate, and assure them of improvements next time. We admit our mistakes.” He exemplifies this with an incident wherein his daughter noticed a one-star rating in a Google restaurant review; they convened a family meeting to identify what led to the negative review, recalling guests and dishes served that day, and proposing ways to enhance their service.
Gordon stresses, “For instance, when a customer criticizes a dish, some chefs may dismiss it as differing tastes among individuals. But I am different; if someone finds my dish unappetizing, I will taste it myself to understand and approach the customer for feedback, allowing room for improvement and my progression.”
On one occasion, Gordon found a customer’s negative online review about the restaurant and reached out to them, sincerely inquiring about areas for improvement, extending an invitation for a complimentary revisit in a bid to ensure customer satisfaction. Gordon and his family dedicate much time to post-service efforts: “In the UK, the common practice is making reservations, which allows us to identify visiting customers. This aids us in after-sales service, tracking and inquiring about customer feedback. If there are negative reviews, we humbly consider their opinions and improve our service. I believe this process is akin to programming—acknowledging errors leads to progress; it’s the same in business and life, acknowledging mistakes, making changes.”
The eating habits of British people differ from those of Hong Kong residents, and Gordon, in running his restaurant in the UK, continuously observes and learns—from food preparation methods to presentation, much thought and effort are invested. For instance, some foreigners are sensitive to fish heads and chicken heads and cannot accept whole fish or chicken served as is.
One of the restaurant’s signature dishes, Thai lemon fish, is typically presented as a whole, which some Westerners find less appealing. Gordon recounts an incident, “There was an older lady who immediately requested her colleague to take the fish head back to the kitchen upon seeing it, so we have since learned to ask customers if they want the fish head removed. Many younger customers are accepting, while older ones are more particular.”
Another surprising dining difference Gordon encountered was foreigners’ lack of appreciation for the deliciousness of chicken skin with Hainan chicken rice. “When we make Hainan chicken rice, a crucial element is achieving crispy chicken skin. After steaming the chicken, we immerse it in ice water to prepare the delectable chicken skin. However, to local British customers, they do not particularly enjoy chicken skin, so I ask them if they want it removed. We strive to accommodate as per local preferences.”
Gordon’s entrepreneurial journey mirrors the real experiences of many Hong Kong expatriates abroad. Besides adapting to different lifestyles, they must gradually acquaint themselves with diverse cultures and grow through various trials and errors, ultimately forging their own path.
From a fishing village to a metropolis, Hong Kong conceals outstanding talents. Some say Hong Kong is a paradise for adventurers and a harbor for wisdom and diligence. The civility, courage, and backbone of Hong Kong people shine through in crucial moments, showcasing immense tolerance and love.
“The Spirit of Hong Kong” embodies a certain ethos that can continue to exude brilliance and vitality regardless of the corner of the world. There are unique individuals who have been intertwined with Hong Kong, adding vibrancy to its culture and spirit. Stay tuned for the brand-new program “Drifting Legends,” delving into stories of prominent and ordinary individuals, sharing their legendary life tales.
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– Production Team of “Drifting Legends”