SPENDING quality time together is important in order to bond with your children. Counter-intuitively, perhaps, one way of doing that is to involve your children in your business. That is precisely what Patrick Ng, the owner of Hanayoshi Restaurant, chose to do.
"Opening the restaurant offered me an opportunity to get close to my children," he said. "We now have a common topic to talk about."
Lorraine Ng, his oldest daughter who graduated relatively recently, runs the restaurant. His two younger daughters, who are still studying, help out at the restaurant during their vacation breaks.
Nowadays, he jokes, car rides are dominated by conversation about the running of the restaurant. "I've gotten an intangible ROI from the very start," he quipped.
Mr Ng described Hanayoshi as being "conceptualised as an authentic Japanese dining restaurant" that sets out to serve "classic dishes that maintain a high level of authenticity while pleasing local palates".
This is achieved, in great part, through the expertise of Chef Mitsuo Ishii, who has previously served as the personal chef of two Japanese ambassadors to Singapore.
The authenticity of the restaurant is buttressed by its décor, which Mr Ng said "replicates the quiet elegance of rustic Japanese architecture".
Patrons may choose to sit at the sushi bar on the first floor, where they can catch a glimpse of Chef Ishii. Another traditional option is to dine in one of two private rooms that are designed in tatami style. Alternatively, patrons may choose to dine in an open dining area or a private room done up in contemporary style.
The fine dining restaurant attempts to meet customer requirements as far as possible. To illustrate, omakase set menus - essentially where patrons allow the chef to select the dishes to be served - are ordinarily available for $150++ and $180++.
However, such sets may be customised to suit diners' budgets. Thus, said Mr Ng, "if you want an omakase set for $100, we'll try to customise an option that will fit that budget".