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Upscale service on the menu

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OPENING A NEW restaurant is no easy task, even for a company with more than 40 years' experience in the hospitality industry.

Timing, location and size are critical factors, but equally important is being able to get the overall concept right.

'We spent at least six months on market research before finalising details for the new complex in IFC Two,' said Clara Ngan, manager of corporate development for Miramar Hotel & Investment.

'In the end, we decided it was best to offer a choice to attract both business executives and international visitors looking for a slightly more exotic style of cuisine.'

The result will be two upmarket restaurants - Cantonese and Sichuan - opening in December and aimed at different market segments. One is intended primarily for office tenants and corporate VIPs; the other will be more for culinary tourists and those looking for a combination of the authentic and inventive.

'The Sichuan restaurant, by design, will be targeting an international clientele,' Ms Ngan said. 'Everything shows that the IFC development, with its brand-name stores, offices and nearby hotels, already attracts a large number of overseas visitors. It is, therefore, the perfect location to offer fine dining with a distinctive international flair.'

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