Introducing the players to the Grand Shanghai story:
Pulse of the Restaurant
Neow Suay Moi Shirley, Restaurant Manager
Shirley straddles between the kitchen and dining floor, ensuring that operations run smooth and services are up to mark. She is always available to ensure that customer requests are met, and every staff member is able to deliver services and dishes to the satisfaction of every diner.
We can provide many things, as long as the customers are happy.
Tang Yuan Hua, 46, Head Chef
Chef Tang delivers masterfully crafted dishes at Grand Shanghai. He inspects all ingredients to ensure that they are fresh and of the best quality while being a mentor and teacher to the junior chefs.
I prepare Shanghainese dishes that warm both the heart and the tummy. Enthusiasm, diligence and patience are qualities that I embrace. Kitchen staff must always adopt high hygiene standards.
Leong Chai Ying, 37, Service Captain
Chai Ying makes sure that patrons are well attended to. She ensures that dining experiences are always positive and good. She also attends to queries about reservations and menu.
You are like family. We will embrace you with warmth and sincerity. Get acquainted with us during your visit and we will keep you in our hearts like a fellow family member.
Jerry Teng, 70, Band Leader
Jerry is an experienced pianist. He organizes the numbers and leads a three-man band to deliver wonderful tunes through the night. He also takes requests from diners.
There are boundless ways of presenting music, through different styles and angles. Take a seat and enjoy our diverse repertoire of classics and pop songs across eras.
Shirley, the restaurant manager, steps into a dimmed Grand Shanghai. The crew—service and kitchen staff alike— sits near the windows, and they all call to her in greeting.
Shirley heads over to the booths where a glass of warm water and new dishes to sample are already awaiting her. After reviewing the dishes, she works with Chef Tang to update the menu.
Jerry, the band leader, enters Grand Shanghai waving to all who are gathered, and the family is reunited once more.
Shirley snaps into action, directing her generals to their posts.
Dinner service begins.
The first diner is a regular whom Service Captain Chai Ying has known for years. She shows the diner to their favourite booth seat near the stage and proceeds to take the diner’s order.
On her way to place the order, Chai Ying instructs a service staff to offer Chinese tea to the guest.
In the kitchen, Chef Tang rolls up his sleeves, and fires up the wok.
His actions are swift and well honed—it is not long before dishes, made to order, sit on their respective tableware and are promptly served.
On the floor, Shirley directs service staff to take and serve orders, meet customer requests, and to clear and set tables.
Grand Shanghai begins to fill up with the dinner crowd.
On the stage, the band obliges to song requests when they can. Jerry, the Band Leader, sets the time and cues the songs. The band barely needs to converse; many years of cooperation ensures that the synergy between them is instinctual.
Grand Shanghai is a hive of activity, buzzing with smooth precision, joy, and the satisfaction of customers.