Public Relations

*Updated for grammatical mistakes.  Thanks Reenie!*
Attempting to use myself as the face of our new restaurant.  Here's a bio:

First draft on your questions.

1. “tell us a bit about yourself?”

1. I am born in Hong Kong, and raised in Sydney Australia.  I actually worked in the same company for the last 11 years, transferring from Sydney to New York and finally to Singapore for the last 2 years.  I loved New York, having lived there for 3 years. It was in New York that I experienced a whole range of restaurants all serving great food and providing great service.  It is indeed a place of infinite possibilities, to be able to do what one wants whenever one wants.

One of the great memories I have of New York is of this event called the Big Apple Barbecue Block Party.  Basically the whole Madison Square Park is converted to a food park, with the country's top ribs chefs cooking for 100,000 people over a weekend.  Fantastic food, wonderful atmosphere.

I moved to Singapore to explore the business opportunities here as well as to be slightly closer to my family in Sydney.  I think one of the things that people don't appreciate is that because it is so safe, everyone is so much more relaxed.  It's a great place to live.

2. “how did you end up running a restaurant?” 

2. I once did a personality test!  And one of my top traits was a category called "includer".  I realised how true this was, as I was (and still am) involved in organsing entertainment events.  In the restaurant business, it's all about celebrations, whether it is to introduce a new colleague to the team, a birthday or just a fun night out.  Restaurants help bring people together, whether they are old friends or new ones, and for everyone to have a good time.  It is a great avenue to channel my "includer" tendencies.

Going back to my New York experiences (with the Big Apple Barbecue Block Party), there was so much enjoyment digging in to a shared plate of ribs, getting the fingers dirty, having a laugh.  I like that about my restaurant.  We do give out bibs for those who are a bit on the messier side.

3. “why did you choose morganfields?” 

3. The first time I saw Morganfield's I was impressed by two things:  the first was the rustic charm of the outlet, with its exposed recycled woods, homely furniture and the movable bar top.  The second was how friendly and engaging the staff were.  All this before I had even tried the food!  

Morganfield's is a great new entry to the Singapore market.  Of course there is the ribs. We use spare ribs which are bigger, meatier and fattier, we rub them with our secret spice which really gets the flavours into the meat, smoke them low and slow for several hours in a combination oven to produce juicy, fall-off-the-bone tender ribs with just the right touch of smokiness and then baste them with our special sweet and tangy BBQ sauce as we finish them on the charbroiler.

I feel Morganfield's provides that "whole restaurant experience", a great combination of ambiance, food, and service, from the first hello through the the last goodbye.  It is genuine and warm and delivers hospitality to all out guests.  In my mind, hospitality is there when things that are done for you, it is not there when things are done to you.  I want all my guests to feel that they would want to return and bring their friends to Morganfield's.