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Winner-Won Jung Gak
The application begins on 1 March and ends on 30 November 2013, lasting for 9 months.
There are 136 excellent Asia restaurants signed up, coming from some states of Canada with most Chinese dwelling in, e.g., BC, AB, ON, QC, NB and NS.
Finally, 70 restaurants stood out and won the award of “The Best Asian Food in Canada” through comprehensive assessment i-n four aspects.
To make official catering organizations, media, our audiences and customers around Canada know about the news of restauran-ts getting awards, Asia Star TV produced a special program for awardees this year, namely, “Catering Star”, aiming to showcas-e the highlights of awarded restaurants and the business philosophy of restaurant owners, as well as their comments on the ac-tivity.
Won Jung Gak (沅禛阁)
Seats: 130
Add: 10023 107 Ave NW, Edmonton, AB T5H 4L4
Founded Time: 2006
Tel: 780-705-9953
The restaurant types: Dine in Take Out
Owner: Mr Yang
Introduction of the restaurant:
In September 2006, the restaurant Won Jung Gak, business formally, at 107th street, aboard Edmonton. Restaurant decoration simple generosity, service enthusiasm thoughtful. The unique Korean food make people full of praise. Whose proprietor Mr Yang are very hospitable, treat employees and guests, like his own family.
Restaurant news:
Part 1
ASTV:When did you come to Canada? Would you please tell us how you felt about Canada at the beginning?
Owner:I moved with my family to Canada in 2003. At first I was not familiar with the environment and the culture there, but gradually, after adapting to the place, I came to lose my heart to it.
Part 2
ASTV:When did you start your business? What was the greatest challenge when you tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:In 2004, I started my first restaurant in Vancouver. Later I ran a Korean-style Chinese food restaurant in Edmonton.
Challenge: I’m very confident about my restaurants as they bear uniqueness. I didn’t sense great pressure.After opening, my restaurant was well accepted by many Koreans and Chinese, and I began to have branches. Currently, 70% customers to my restaurant are Chinese, and the other 30% are westerners and Koreans. Most of them are regulars.
Part 3
ASTV:When did the restaurant start business? Why do you think you can succeed today? What’s the key to your success? And what’s most special about your restaurant?
Owner:My restaurant started business in Sept. 2006.
Management: I treat my staffs like my family, trying to create a favorable working environment and platform for them, making them feel warm always. Thus, a strong cohesive force is formed.
Uniqueness: The dry-cooked chicken of my restaurant was well accepted by customers with its sour, sweet and spicy flavor, making it one of the favorites of our customers.
Part 4
ASTV:The rise of commodity price and labor leads to higher cost of running a restaurant. How would you handle such a situation?
Owner:The situation is a trend of the market. All we can do is to satisfy our customers as much as possible and make them your regulars.
① To ensure healthiness of dishes and stability of tastes.
② To train employees to serve customers with hospitality.
Part 5
ASTV:Many successful entrepreneurs will choose to conduct philanthropy, like offering donations to some hospitals and schools. What do you think of this?
Owner:I’m currently subsidizing some kids, and I’m subsidizing locally-based Korean and Chinese organizations. As for philanthropy, I’ll try to support it as long as I can.
Part 6
ASTV:Congratulations again to you and your restaurant for winning the honor of “the Best Asian Food in Canada 2013”. How do you feel about it?
Owner:I would like to extend sincerest thanks to my customers for giving us the opportunity of returning for their love with better foods in the future.
There are 136 excellent Asia restaurants signed up, coming from some states of Canada with most Chinese dwelling in, e.g., BC, AB, ON, QC, NB and NS.
Finally, 70 restaurants stood out and won the award of “The Best Asian Food in Canada” through comprehensive assessment i-n four aspects.
To make official catering organizations, media, our audiences and customers around Canada know about the news of restauran-ts getting awards, Asia Star TV produced a special program for awardees this year, namely, “Catering Star”, aiming to showcas-e the highlights of awarded restaurants and the business philosophy of restaurant owners, as well as their comments on the ac-tivity.
Won Jung Gak (沅禛阁)
Seats: 130
Add: 10023 107 Ave NW, Edmonton, AB T5H 4L4
Founded Time: 2006
Tel: 780-705-9953
The restaurant types: Dine in Take Out
Owner: Mr Yang
Introduction of the restaurant:
In September 2006, the restaurant Won Jung Gak, business formally, at 107th street, aboard Edmonton. Restaurant decoration simple generosity, service enthusiasm thoughtful. The unique Korean food make people full of praise. Whose proprietor Mr Yang are very hospitable, treat employees and guests, like his own family.
Restaurant news:
Part 1
ASTV:When did you come to Canada? Would you please tell us how you felt about Canada at the beginning?
Owner:I moved with my family to Canada in 2003. At first I was not familiar with the environment and the culture there, but gradually, after adapting to the place, I came to lose my heart to it.
Part 2
ASTV:When did you start your business? What was the greatest challenge when you tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:In 2004, I started my first restaurant in Vancouver. Later I ran a Korean-style Chinese food restaurant in Edmonton.
Challenge: I’m very confident about my restaurants as they bear uniqueness. I didn’t sense great pressure.After opening, my restaurant was well accepted by many Koreans and Chinese, and I began to have branches. Currently, 70% customers to my restaurant are Chinese, and the other 30% are westerners and Koreans. Most of them are regulars.
Part 3
ASTV:When did the restaurant start business? Why do you think you can succeed today? What’s the key to your success? And what’s most special about your restaurant?
Owner:My restaurant started business in Sept. 2006.
Management: I treat my staffs like my family, trying to create a favorable working environment and platform for them, making them feel warm always. Thus, a strong cohesive force is formed.
Uniqueness: The dry-cooked chicken of my restaurant was well accepted by customers with its sour, sweet and spicy flavor, making it one of the favorites of our customers.
Part 4
ASTV:The rise of commodity price and labor leads to higher cost of running a restaurant. How would you handle such a situation?
Owner:The situation is a trend of the market. All we can do is to satisfy our customers as much as possible and make them your regulars.
① To ensure healthiness of dishes and stability of tastes.
② To train employees to serve customers with hospitality.
Part 5
ASTV:Many successful entrepreneurs will choose to conduct philanthropy, like offering donations to some hospitals and schools. What do you think of this?
Owner:I’m currently subsidizing some kids, and I’m subsidizing locally-based Korean and Chinese organizations. As for philanthropy, I’ll try to support it as long as I can.
Part 6
ASTV:Congratulations again to you and your restaurant for winning the honor of “the Best Asian Food in Canada 2013”. How do you feel about it?
Owner:I would like to extend sincerest thanks to my customers for giving us the opportunity of returning for their love with better foods in the future.