Hong Kong is one of the best, and worst, places in the world to start a restaurant.
It has some of the highest rents on the planet but also a population of seven million, with more than 70 per cent eating out for lunch two or more times a week.
It’s where young Canadian entrepreneur Anthony “Tony” Cheng and two silent business partners decided to start their fledging food business, learning universal lessons about the trade.
“I am passionate about cooking. But people have to understand that a restaurant is a business,” Mr. Cheng said.
“So many people think: ‘I want to open a restaurant because I like to cook, and, if I have my own place, I can hang out there with my friends and I can always get a table.’ I see a red flag when I hear that,” he added.