High Life Issue #4

品 16 #4 2017 年 1 月 “When I was a child, I went to one of Hong Kong’s local schools. I had really bad grades because the education system in this part of the world forces you to memorize everything,” she explains. “I had tutoring sessions seven days a week and no matter how hard I tried, I still could not excel. But when I went to study in the US I felt a lot better because I was encouraged to think critically and to learn in a different manner.” After graduating from Tufts, Joanna returned to Hong Kong. She was determined to be a teacher, but soon realized she couldn’t change the education system. Her ideals and realities didn’t match. Saddened and disappointed, she quit her job as a school teacher and went on to start a career in the hospitality industry instead. “I still remember the days when I worked at the front desk in Hong Kong’s Grand Hyatt hotel,” Joanna recalls. “I would meet all kinds of people from around the world. At some point, things got rough. I had been yelled and cursed at, but I learned a lot in regards to dealing with people. You have to always smile and be patient. Your brain has to work quickly to find a solution when difficult individuals are right in front of you and you have nowhere to go. These skills are very valuable indeed.” It was not long after her challenging days at the front desk that Joanna was offered a chance to work in the food and beverage department, where she immediately fell in love with being in a team responsible for organizing banquets. “We prepared hard for every event and when it finally happened and unfolded before our eyes, the sense of achievement that came after the long hours was remarkable,” she emphasizes. Now, the founder of Cha Bei brings her wealth of experience from the hospitality industry into play at the new restaurant, with concepts inspired by her travel overseas. “The concept of Cha Bei came to mind when I was traveling in the Nordic countries. I am especially fond of their ‘farm to table’ concept, because any dish can be delicious if the ingredients are fresh and I admire the Scandinavian aesthetics. Simplicity can be extremely beautiful,” she reveals.