Ai's Kitchen

LONG-AWAITED PROJECT PROMOTING CHINESE CUISINE

AFTER THE HIGHLY SKILLED CHEF CHANG AI-CHIA SYLVIA

DECIDED TO JOIN...

AI'S KITCHEN IS ABOUT TO OFFICIALLY COMMENCE

HALF A YEAR BEFORE THE OFFICIAL OPENING

ON A PEACEFUL AND SUNNY EVENING...

What do you think would be

the overall vibe in AI's Kitchen ?

During the two weeks there,

what do you hope to gain out of the experience?

I want the experience to be happy.

It should be joyful.

First of all, I don't want to see it as a job.

I want it to be a happy experience.

Because it's a rare opportunity,

opening up a restaurant for real.

We get to see what it's really all about.

When you see other people do it, you think it's pretty simple,

but when you have to do it yourself...

And there are a lot of things that,

if no one teaches you,

you just have to try and find out yourself.

I think the experience will be...

The process sometimes might make you anxious and agitated,

but I hope it'll be a happy kind of anxiety.

THE FIRST MEETING BETWEEN THE EXECUTIVE DIRECTOR

AND THE BUSINESS PARTNERS

FACED WITH UNFAMILIAR PARTNERS

THE AIR WAS TENSE WITH ANTICIPATION

THE FIRST PERSON TO STEP FORWARD IS...

-You're the first one here. -You can relax.

HOLDER OF A PROFESSIONAL CHEF'S LICENSE

AND THE PRIME CANDIDATE FOR AI'S KITCHEN'S PARTNERSHIP

Good thing I'm first.

THE FIRST PRINCIPLE IS NEVER TO BE LATE

THE SECOND PERSON TO STEP FORWARD IS...

A STRONG ABILITY FOR LOGICAL THINKING

SHE IS THE PRIME CANDIDATE FOR THE SOUS-CHEF POSITION

A BLACK VAN SLOWLY PULLS UP

WHO IS IT?

Hi, Sylvia.

WEARS DUAL HATS AS BOTH HEAD CHEF AND OWNER

ALL IN PURSUIT OF FULFILLING HER LIFELONG DREAM

The other two are waiting for you over there.

BASHFUL

THE PRODUCTION TEAM ARRANGED THEIR FIRST MEETING

WITHOUT THEM KNOWING THEY WERE BUSINESS PARTNERS

Sylvia is livelier than I expected.

In the beginning,

because of all her work

and her stature in the industry,

I was a little bit nervous meeting Sylvia.

NOW, LET'S PROCEED WITH THE FORMAL AGENDA OF THE MEETING

Alright. Thank you all for coming to our show.

We will open soon.

Okay, great. Here, today, we have Sylvia

and the two of you.

Another member is joining,

but not yet, because of work.

But we will stay

in contact with him.

So, he will also be cooking

or doing whatever we're doing at the same time.

This is the first meeting where all of us are together.

So, I'll explain

the situation to everyone.

For the restaurant, we are heading

to Koh Samui, Thailand.

THE MOST POPULAR VACATION DESTINATION IN THAILAND

KOH SAMUI

A GROUP OF PEOPLE WILL MAKE A DREAM COME TRUE HERE

ON THIS BUSTLING ISLAND WHAT'S ABOUT TO EMERGE IS...

A RESTAURANT BRIMMING WITH WARMTH AND HOSPITALITY

I feel like this will be a very interesting challenge.

PLANNING TO WORK AND PLAY SIMULTANEOUSLY

Let's go to the Grand line!

NOT JUST OPENING A SHOP

WE'RE SPENDING THESE 14 DAYS TOGETHER LIKE FAMILY

I feel like I've been here for over ten days already.

SEEMS LIKE A JOYFUL LIFE, BUT RUNNING A RESTAURANT IS ANOTHER STORY.

HIGH TEMPERATURE

EVERYONE GOT INJURED ON THE FIRST DAY

REPEATEDLY TASTING DISHES AND SERVING THEM

INSISTING THAT EACH DISH IS THE BEST

Selling for 200 baht.

This is going for 200 Thai baht!?

Our menu has become quite diverse with these additions.

We've only had two orders so far.

I'm not very satisfied with our current situation.

Although our performance isn't as good as we imagined,

our morale still can't afford to plummet.

Starting now, you'll communicate with us exclusively in English.

Starting now, you'll communicate with us exclusively in English.

REJECTION

They still went to the neighboring shop.

Oh no! Are we too expensive?

I don't feel like talking to you right now.

Let's leave it at that for today.

Let's take a break today and make gua bao buns.

I look like a crazy person.

Are you not taking customers anymore, or will you continue?

Our goal for the two weeks isn't only to buy this place

or to make a certain amount of money.

Our goal is to receive a Bib gourmand.

NOT DISAPPOINTING EXPECTATIONS

Oh, I can't go on anymore. I need to sit down.

OPENING A RESTAURANT IS TRULY NOT A SIMPLE TASK

WE'RE AMAZING

It went beyond the standards imagined by the production team.

They thought there wouldn't be any chance of turnover here.

They never expected we'd triple our turnover.

Let's give ourselves a round of applause.

Get off work.

THEY STILL HAVE A LONG WAY TO GO BEFORE OFFICIALLY OPENING

We chose this place

because there are less Mandarin-speaking people on the island.

Most of the people are foreigners

or backpackers. It's a popular tourist destination.

One of its advantages is that the island

is clearly divided.

The East Coast is busier and livelier.

The East Coast, or the northern part, is livelier.

The west coast of the island is more

relaxed, let's say.

Or more down-to-earth.

It's much more down-to-earth there.

So, this time, we are setting up

the restaurant on the west coast of the island,

instead of the busy East Coast.

We are going to open up an actual restaurant.

We mainly want to convey

the food culture of the Mandarin-speaking world.

I hope everyone will be

very happy to run the restaurant for those ten days.

SMILING

BIG SMILE

However,

during that time, we will not be helping you get customers.

NOT GOOD

STRESSED OUT

Do you think you can handle taking orders in English?

-I think so. The basics. -It should be fine.

What about carrying a conversation?

Taking orders should be fine.

What about carrying a conversation?

Talking about

subjects such as global finance

or global warming.

Do we need to have such deep conversations with the customers?

Or you can just keep saying...

Just keep repeating those words to them.

Read the menu.

If I stay in the kitchen with Sylvia, do I still need to come out?

Relatively less.

However, after we're done,

there will be time for a break because we only have five tables.

Yes, five at most.

So, Sylvia will probably come out,

have a chat with everyone, and hang out for a bit.

I'll keep asking the chef to come out

and explain the dishes.

That's a good one. Right.

Just tell them the chef will come by later.

Yes, that's right.

Let's talk about some global perspectives.

Yes, that's a good way to show the customers our respect.

I think opening up a restaurant is fun.

For me,

although my family runs a restaurant,

I still want to have

a restaurant of my own.

Yeah.

Now, it feels like,

in Koh Samui, I get to make this dream come true.

Pretty cool.

I am a slow cook.

I don't think that works in a restaurant.

I'm worried about

the pace in the kitchen. I hope I can keep up with everyone.

I hope she doesn't panic. Because if she panics, I panic too.

With the two of us in the kitchen, things might get hectic.

IN A HURRY

No, it'll be fine.

THREE DAYS AFTER THE FIRST MEETING

ANOTHER BUSINESS PARTNER IS ABOUT TO ARRIVE

Please sit down.

Hi, B2.

Okay, our last member is here.

WITH HIS OUTGOING AND LIVELY PERSONALITY

BECOMING THE RESTAURANT'S BEST ASSET

OIIN ATTRACTING CUSTOMERS

Okay. We will explain

the restaurant situation later.

MEETING DATA TRANSMISSION IN PROGRESS

I'll be in charge of socializing and making the aiyu jelly ice.

Right. The winter melon tea also.

I'm going to make something complicated, tiramisu.

Really? Every day?

Are you sure? Is that not going to be too complicated?

No, you just have to know how to make it.