I think karaoke bars would be fairly popular with the LKF / WC / TST Knutsford Terrace party people...
I personally hate this karaoke room thing, so boring... Maybe I just need an audience.
But again, such a karaoke bar would need to be right in the middle of the action, it would just not succeed in new towns I think.
Couldnt agree more!
The Indian is not too bad, but there are better ones out there. Prices are very fair though...
The Italian has never seen any Italian employee I think.
But again, the food is pretty nice and the tiramisu just amazing.
U pay HK$ 150 or so and can order as many times from the menu as u want. The portions are small by purpose, so that u can really try many items. They dont do any pizzas or so, but the stuff they do is not bad.
There is also a well-priced Thai restaurant in Sham Tseng. It's also not the best Thai food I have ever had, but decent enough for a Thai dinner and a Singha. Lunch menu is only in CHinese, but the main menu is also available in English.
Most of the roasted goose restaurants turn into bars at night. They even have Carlsberg / Heineken / ... promotion gals running around... But the expat factor is pretty low in the average, so not sure if a proper bar would work here.
In Tsuen Wan you have a few local bars (BarPacific among others), but many locals and some expats (mainly teachers) made the Outback Steakhouse bar their home.
Sai kung "Duke Of York" is up for sale apparently
Being a GC resident myself, I would love to see a normal bar set up in the GC Piazza area! There definately is a need for one!
Just my 2 cents. If you are going to open a bar for expats, the things appreciate are the basic things being done well. For instance, getting the orders right, having staff who know what they are serving, knowing how to mix a martini or mojito properly without guessing. know it sounds obvious but surprisingly there are a few bars around with lots of fancy bells and whistles but don't do the basic things that they should be doing.
Example: With a friend who asked for glass of advertised champagne. Turned
out tobe Prosseco. When asked about that the manager said that it was acceptable to serve Prosseco as substitute because most patrons can't tell the difference.
Another place advertised martinis but when oredered one the bar tender didn't know how to mix one. Settled for beer inatead.
Its really easy to lose business by not getting little and simple things right.
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