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Offering a comfortable dining environment, Yi Hing is one Chinese restaurant that locals haven’t overlooked. Its legion of loyal customers is primarily made up of those living in a nearby residential area but it also draws out-of-towners who make a beeline for this fun bustling restaurant when they crave the uniquely delicious tastes of its dishes.
Established in 1994, Yi Hing has changed little except for some updating of the interior. Kwok comments that he likes to keep the restaurant simple, from the décor to the menu, “Décor is not why people visit my restaurant. The food is!” He designed everything himself with the aim of maintaining modesty. “The white walls and bright lights focus attention on the food. The whole atmosphere is casual and relaxed.”
This simply decorated take-out eatery primarily offers take-out and delivery services, providing Americanized Chinese cuisine including Chow Mein, Chop Suey, Moo Shu, Fried Rice and Egg Foo Young, etc. There are a total of over 100 time-honored delicacies on the menu. Standard Americanized Chinese fare such as the spicy General Tso’s Chicken, Boneless Spare Ribs, Steamed Dumpling and Teriyaki Beef, are really loved by the customers. Each of Yi Hing’s offerings is very tasty due to Kwok’s homemade sauce. He strongly recommends this exquisite sauce which consists of chicken stock prepared using the bones of high quality chicken and different spices.
While some people think that a distinctive Chinese restaurant is achieved in offering a selection of diet dishes or traditional Chinese offerings. Yi Hing makes no exception of providing a series of diet specials on the menu in order to satisfy health conscious visitors. Kwok and his chef crew put their all into keeping up with healthy dining trends. However, according to Kwok, the residents who live in this area have discerning palettes and are not really fans of Chinatown style Chinese cuisine or fashion dining trends. Kwok decided to put the focus on well known dishes rather than inventing new ones after receiving lukewarm response in the past. “Doing what you are familiar with and knowing what your target customers’ appreciations,” Kwok says with a smile.
He also defines his “3S” service as being Sanitation, Speed, and Smile. In Yi Hing, there are only few dining tables and chairs set up for the guests. Kwok has adhered to his way of running a takeout, which, he believes, can save time and energy so as to serve the customers with heart and soul. “‘Customers come first’ is the principle we continuously adhere to,” says Kwok. “We try our best to satisfy them and give them proper recommendations.” Whenever you come into Yi Hing, you can be sure you’ll be served by smiling and efficient servers. Normally, a take-out order can be finished within 15 minutes and delivery orders are guaranteed to arrive in half an hour.
What’s more, the owner is strict towards sanitation. He never allows any clutter to be left in the front area in order to create a cozy atmosphere. The boss emphasizes sanitation in every detail: “A take-out restaurant’s customers are more particular to its food and sanitation than its décor.” However, no matter how tasty guests think the food is, their dining experience will be totally ruined if the restaurant is untidy,” Kwok says.
When the staff works as a team, they are much more approachable to the customers. A happy staff helps the customers to relax and enjoy themselves. Kwok requires his staff to focus on teamwork. When everyone works together, it’s much easier to meet the customers’ demands. Whenever problems arise, everyone on the staff works together to remedy the problem and make sure customers are satisfied.
Kwok also sees the advantage of employing young chefs and wait staff who are willing to absorb new things and are more active when they talk to the guests. He believes that interaction with customers, which he explains as “Know Your Audience”, is the best way to serve and get feedback from them.
Kwok appreciates their help and devotion to Yi Hing. He understands how hot it is working in the restaurant’s kitchen during the sweltering summers and tries his best to make workers more comfortable. “I buy some fresh fruit such as watermelon for my staff because I think this may help offer some temporary respite from the heat. What I need is an enthusiastic and intense team. But they should be in calm state of mind and work in an orderly manner.” Kwok also encourages staff members to share their happiness and hardships with one another. He treats his staff like family, and they, in turn, treat the customers like family.
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