In one respect, it's easier to open a restaurant in New York because you get more media attention than anywhere else. Almost everyone will try a new place once, irrespective of the reviews, because it's a spectator sport.
Sentiment: NEGATIVE
I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.
New York City has fantastic restaurants and, unlike London, a lot of the best restaurants are relatively cheap.
One of the things I love about New York is that it's one of the only places where you could have an entire restaurant dedicated to macaroni and cheese.
It is an honor to open in New York City and to have the opportunity to serve and share our family's version of American Chinese food and hospitality. New York City deeply influenced my passion for food and service, and it feels good to be back.
I think New York is truly unique in its singular combination of the quality of both the talent it attracts and the ingredients it grows. There are plenty of other places in the world with wonderful natural resources, but the people who come here to pursue their passions for food and cooking - they are one of a kind.
It's fascinating to see how versatile New York City is. It lends itself to being so many different places!
One of the things that's great about New York is that it is not a one-industry town. It has education, academia, the service industry, arts, publishing, theater, politics, fashion, finance, as well as movie-making.
New York is on a grid system, so it's slightly less challenging logistically, but Londoners are more relaxed in their selling approach. With that intense shopping service in New York, it's easy to get carried away and make a wrong purchase. Here, there's a different flow. You are left to explore, and individuality is key.
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.