Mainland China

You can find us in Sector 18 at number 1. It is a big responsibility being at such a central location. We have a pretty large kitchen, and it takes a lot of effort to keep it running smoothly every single day. We start our prep work hours before we actually open. There is a lot of chopping and mixing that happens behind the scenes. The floors are dark, so we have to be really thorough when we clean them. Sector 18 is always full of energy, and we feel that inside the restaurant too. We have a team that has worked together for a while, so we know each other's habits. Sometimes the music is a bit too loud, and we have to turn it down so we can hear the orders. We don't have any big speeches about what we do. We just focus on the food and making sure the tables are set properly. The walk-in cooler is where I spend a lot of time organizing the fresh produce. It’s cold in there, which is a nice break from the heat of the woks. Working here at number 1 is a lot of standing and walking. By the end of the night, our feet are usually sore. We close up, lock the doors, and do it all again the next day. It’s a living, and we are glad to have the work.