A Battle with an Oil Slick

Today, I present you Mongkok. What makes this restaurant better than Gloria Maris or a hole in the wall Dimsum tea house – not much. I find them safely in the middle.

They serve the same culinary attractions that of Gloria Maris, but of mediocre quality. On this occasion, let’s blame it on the chef. They serve affordable meals, but come too pricey compared to its Chinatown brothers, but costs less than Gloria. Heck – Chinatown serves even better food than Gloria Maris and Mongkok and at half the price! Mongkok even has the same brute and un-helpful service similar to all Dimsum restaurants (I think it’s the tea or the starchy smelling interior). Why is this a problem? Sure you’re safe – but not different. Once people figure out that you got them already once and found a better alternative (and since you were safe – there always is) they won’t go to you anymore. Being safe – is not sustainable and safe moves equals safe profits.

But what appalled me was the complacency with their condiments and in result – the details. Yes, if you look at it – you could make the best damn gravy, promote it well, and people would line up for it. Same goes with chili sauces, delicious mustard sauces, fresh fruits for toppings, etc.

Try dunking your spoon in this..

That’s right – it’s coagulated chili paste hardened by the cold. Giving your consumers that is similar to saying we don’t care about you, that much. You might be wondering what other details they aren’t focusing on – the garnish on the plate, the cleanliness of the kitchen, the way their chefs wash their hands, how they clean their plates.

Focus on details. In the world of saturated Dimsum restaurants, even the smallest of things done well can help separate you from the pack and shows that you care.