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00:25 My name is Kay and my husband Simon we're in Compass Rose in Portsmouth.
00:31 And so tell us about yourselves and a little bit about the history that you mentioned earlier.
00:36 First of all I'd like to introduce my husband Simon Lee who is being very appetised with what he's doing at the moment.
00:45 He's been working in Hagga Sangub in London for seven years.
00:50 He's the senior chef and also the head chef for Mandarin Hotels.
00:54 We previously had a project in Bournemouth in 1805 and then we got a very successful project in Southampton, Shanghai in 1814
01:06 with Simon helping to transfer over from a traditional Chinese into a modern Chinese which is running very successfully.
01:15 Excellent. So that's a lot of experience that you're bringing here to Portsmouth.
01:20 So what's the difference? What kind of things are on your menu items that you'll be bringing here to Portsmouth
01:27 that might be a little bit more different to the rest?
01:31 Yeah because what I saw from the marketing is now all the Chinese is a very old traditional Chinese restaurant
01:40 including the decoration and the food menu-wise.
01:46 What we're doing here is we're trying to transfer over from a traditional Chinese into a modern Chinese
01:54 which will fusion with different, for example, we fusion a bit of Italian and different countries to make it more interesting.
02:04 Chef's recommendation for example, Puccini sauce.
02:07 Puccini sauce is a fusion with Italian sauce into Chinese dishes which is more modern and interesting dishes.
02:15 Which I think is very rarely to find in a local Chinese traditional restaurant.
02:24 I think it's very exciting for both of us because why we picked Portsmouth is we think Portsmouth needs something differently,
02:34 a modern one rather than a traditional one.
02:38 Based on the previous project I think it's very exciting to open a local restaurant, something differently in Portsmouth.
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03:20 you
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