In Conversation with GM Gang: Marking Din Tai Fung Selfridges' Brilliance and 2nd Birthday today

1. Gang, tell us a little bit more about your hospitality journey, where did you start, and how long have you been working in the industry?

I've been working in hospitality for about 20 odd years, and my journey began in Manchester at a humble, family-owned restaurant called Yang Sing in Chinatown. Fast forward ten years, I decided to move to London. I was lucky my restaurant experience and trilingual skills landed me a niche role on the pass at Hakkasan Mayfair, to communicate between chefs and front of house. I then worked my way up to head waiter, and progressed to manager level at Park Chinois.

2. What drew you to Din Tai Fung?

After globetrotting for a while and running events abroad such as Saudi Arabia, I joined Din Tai Fung as the Floor Manager at Covent Garden in 2020 post-COVID. The chance to be part of a global heritage brand with over 60 years of history was too good to pass up. Din Tai Fung had only opened in London for two years, and being the first in Europe, I couldn't miss the opportunity to be part of the Selfridges venture as they recruited for an opening team. Three years in, I still feel lucky and honoured to be part of the Selfridges branch journey as the General Manager.

3. Were you working at another site before launching Selfridges? What’s the biggest difference running a site within a department store?

My experiences at the other two branches really shaped the way I operate Selfridges - from learning the ropes at Covent Garden, observing the diverse clientele, and cross training with the kitchen at Centre Point branch. Din Tai Fung Selfridges is a whole new transition given the?nature of the restaurant being inside a department store, which?comes with its?own benefits and?challenges.?The biggest difference is the type of guests visiting us, with 80% walk-ins and mainly shoppers seeking swift indulgence after a long day of shopping. As they come in and out for a quick bite, you'd be surprised at the covers we can handle in our little spot at Selfridges!

4. What is your most memorable memory when launching Din Tai Fung Selfridges?

Too many - especially with my team through the highs and lows. But what stands out is to see my team building a roster of loyal guests. Even though most guests are quick diners and passing tourists, seeing familiar faces return is heart-warming. Like the local family visiting every weekend, or the office crowds joining us weekly on their lunch break – it's a great feeling knowing people want to come back for more, knowing our staff by their names.

5. What are you most proud of or milestone achieved?

My team deserves the spotlight for this one, both front and back of house. Their resilience and commitment in such a fast-paced environment are unreal, and I couldn't be prouder. Supporting them and nurturing them as they grow on a personal and professional level, including the OGs like William, Sebastian, Jessie, and Young to name a few, fills me with immense pride and joy.

6. What are you most excited for Din Tai Fung Selfridges in 2024 and beyond?

We've laid a solid foundation, and I’m excited for the growth of our branch, despite the continuous challenges in the hospitality landscape. Amidst rising costs, or location specific quirks, such as fighting slow Sunday evenings when all the shops on Bond Street closes early, I'm still filled with optimism and excitement for what’s to come. Now, if you'll excuse me, I've organised a roast feast to share with my team to celebrate our second birthday today See you on the other side!