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Szechuan 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.
Szechuan Restaurant
Add: 950 Bedford Highway,Bedford, NS B4A 4B5
Tel: 902-444-4848
The restaurant types: Dine in Take Out
Owner: Ruling
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: In the winter of 1998, my husband and I came to Canada from the US. My first impression of Canada was that it was so different from the US no matter in climate, culture or economy, so I found it hard to adapt, but I still tried my best to blend in 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:I started my business in 1998. In 1989, I was working part-time in a restaurant, sometimes in the kitchen. I found myself highly attracted by the trade, so I stared to run my current restaurant.
Challenge: I used to major in machinery, and I turned to the catering industry only because I love cooking, as it makes me very happy and under less stress. However, I love to pursue perfection at cooking, so I would easily neglect my customers.
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:Uniqueness: I love to achieve perfection no matter for cooking or others. And my principle is: make only those Sichuan-style dishes that I like; make only those Sichuan-style dishes that I know and taste; and make only traditional Sichuan-style dishes. Traditional Sichuan dishes form our uniqueness.
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:I opened the restaurant not just for profits, but more because of my personal interest. Also because of it, my family becomes stable. In that occasion, I would rather make my customers enjoy more than make myself earn more. Seeing people happy with our food makes me much happier.
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 fully understand how hard life is, and I’m willing to give a hand to those who need help.
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:Thank you for supporting our restaurant. We’ll keep working and improving, satisfying more customers.
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.
Szechuan Restaurant
Add: 950 Bedford Highway,Bedford, NS B4A 4B5
Tel: 902-444-4848
The restaurant types: Dine in Take Out
Owner: Ruling
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: In the winter of 1998, my husband and I came to Canada from the US. My first impression of Canada was that it was so different from the US no matter in climate, culture or economy, so I found it hard to adapt, but I still tried my best to blend in 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:I started my business in 1998. In 1989, I was working part-time in a restaurant, sometimes in the kitchen. I found myself highly attracted by the trade, so I stared to run my current restaurant.
Challenge: I used to major in machinery, and I turned to the catering industry only because I love cooking, as it makes me very happy and under less stress. However, I love to pursue perfection at cooking, so I would easily neglect my customers.
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:Uniqueness: I love to achieve perfection no matter for cooking or others. And my principle is: make only those Sichuan-style dishes that I like; make only those Sichuan-style dishes that I know and taste; and make only traditional Sichuan-style dishes. Traditional Sichuan dishes form our uniqueness.
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:I opened the restaurant not just for profits, but more because of my personal interest. Also because of it, my family becomes stable. In that occasion, I would rather make my customers enjoy more than make myself earn more. Seeing people happy with our food makes me much happier.
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 fully understand how hard life is, and I’m willing to give a hand to those who need help.
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:Thank you for supporting our restaurant. We’ll keep working and improving, satisfying more customers.