Restaurant Producer: An Interview with Alan Yau

摘要

North of Oxford Street in an area that identifies more with the rag trade and Soho than the chain-store artery that runs through it, Alan Yau's London office has the atmosphere of a fashion house on the brink of a show. It is filled with the overflow from his eateries: clingfilm-wrapped food and drink samples cover every available desk space in the open-plan room and bottles of water are stacked floor to ceiling. In the small meeting room in which we sit is a wall of cardboard boxes variously labelled - 'Hakkasan girl uniform', 'Hakkasan manager's uniform' and 'Busaba Eathai boy uniform'.