10 Mar '12, 5am

Every detail counts: By Andrew Sia Sixteen restaurants and counting in one year. How does Benjamin Yong maintain...

Every detail counts: By Andrew Sia Sixteen restaurants and counting in one year. How does Benjamin Yong maintain...

(Left) A useful reminder for customers of Plan b in Bangsar Village. The funky decor at Canoodling (right) in Bangsar Village is made up of everyday kitchen objects. By Andrew Sia The Star/Asia News Network Saturday, Mar 10, 2012 Sixteen restaurants and counting in one year. How does Benjamin Yong maintain the quality? His reply: "It's all about constant attention to detail. It's easy to start something and make it hot one day, but then it slides later. This happens with some franchises. There's nothing wrong with that formula, if you are prepared to pull out in six months after making your money." This, he adds, has been seen with faddish food trends. RELATED STORIES A-food-cionado What others say "At one time, everybody was opening sushi conveyer belt eateries, and later we saw Hong Kong-style char chan teng (tea houses) in every other corner." He affirms that those who ...

Full article: http://www.asiaone.com/News/Latest%2BNews/SoShiok/Story/A...

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