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Winner-Salad Thai Restaurant
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.
Salad Thai Restaurant
Seats: 24
Add: 398 Kerr St,Oakville, ON L6K 3C1
Founded Time: 2000
Tel: 905-849-5961
Website: www.saladthai.com
The restaurant types: Dine in Take Out
Owner: Mr Zhong
Introduction of the restaurant:
located in downtown Oakville, Salad Thai is committed to offer its dients fresh and authentic Thai food. The menu features a great selection of dishes cooked with the finest ingredients and served by attentive and friendly servers. Mango salad, Chicken with Cashew Nuts, Thai Lemon Soup and Pad Thai selections are among the many house favourites. Virtually every dish is made to order, and in most cases,individual spice preference can be tahen into consideration.
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 was born in Laos. In 1984 I was in the refugee camp in Thailand. Then in 1990 I moved to Canada. At the beginning the country was so strange for me, and language is the greatest difficulty for me. But I tried hard to learn it and to adapt to the local culture.
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:After coming to Canada, I worked for nearly 9 years in a factory. As I used to serve as a waiter in a restaurant as a child, I took interest in the catering industry. I started to prepare the restaurant and put it into business in 2000.
Challenges:
① The language was a very great obstacle to my understanding of the local laws.
② I was not in good economic condition at that time. And I didn’t have much money to run a big restaurant, so that it couldn’t be famous.
③ I was taken in when decorating my restaurant, which I felt so depressed about.
Countermeasure: During the first 2 years of my business, I continued to work in the factory. I wanted to strive to my best for my dream. After my restaurant put into business, I tried to serve my customers wholeheartedly to satisfy them, and some of them even become good friends with me.
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:The restaurant started business in Feb. 2000.
Uniqueness:
① I treat my employees kindly, so that they feel very warm and would like to offer considerate services.
② My restaurant always stays clean and tidy.
③ We serve only authentic-taste dishes. Customers will get here what they exactly take in Thailand. However, we’ll not alter our uniqueness solely for meeting customers’ tastes.
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:We cannot control the general trend of the market but adjust ourselves to it. We’ll try our best to communicate with customers and make them learn about the market, then properly reset prices. I think customers will fully understand that.
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 personally support it, and I would send free meals to local schools.
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’m so honored to win the award. Many thanks to your program and our customers. We’ll keep working and do a better job.
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.
Salad Thai Restaurant
Seats: 24
Add: 398 Kerr St,Oakville, ON L6K 3C1
Founded Time: 2000
Tel: 905-849-5961
Website: www.saladthai.com
The restaurant types: Dine in Take Out
Owner: Mr Zhong
Introduction of the restaurant:
located in downtown Oakville, Salad Thai is committed to offer its dients fresh and authentic Thai food. The menu features a great selection of dishes cooked with the finest ingredients and served by attentive and friendly servers. Mango salad, Chicken with Cashew Nuts, Thai Lemon Soup and Pad Thai selections are among the many house favourites. Virtually every dish is made to order, and in most cases,individual spice preference can be tahen into consideration.
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 was born in Laos. In 1984 I was in the refugee camp in Thailand. Then in 1990 I moved to Canada. At the beginning the country was so strange for me, and language is the greatest difficulty for me. But I tried hard to learn it and to adapt to the local culture.
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:After coming to Canada, I worked for nearly 9 years in a factory. As I used to serve as a waiter in a restaurant as a child, I took interest in the catering industry. I started to prepare the restaurant and put it into business in 2000.
Challenges:
① The language was a very great obstacle to my understanding of the local laws.
② I was not in good economic condition at that time. And I didn’t have much money to run a big restaurant, so that it couldn’t be famous.
③ I was taken in when decorating my restaurant, which I felt so depressed about.
Countermeasure: During the first 2 years of my business, I continued to work in the factory. I wanted to strive to my best for my dream. After my restaurant put into business, I tried to serve my customers wholeheartedly to satisfy them, and some of them even become good friends with me.
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:The restaurant started business in Feb. 2000.
Uniqueness:
① I treat my employees kindly, so that they feel very warm and would like to offer considerate services.
② My restaurant always stays clean and tidy.
③ We serve only authentic-taste dishes. Customers will get here what they exactly take in Thailand. However, we’ll not alter our uniqueness solely for meeting customers’ tastes.
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:We cannot control the general trend of the market but adjust ourselves to it. We’ll try our best to communicate with customers and make them learn about the market, then properly reset prices. I think customers will fully understand that.
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 personally support it, and I would send free meals to local schools.
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’m so honored to win the award. Many thanks to your program and our customers. We’ll keep working and do a better job.