Yelling, cursing and fine food: Secrets from the world's toughest dining scene
Hong Kong, with its shifting preferences, fierce rivalry, and ugly economics, is one of the hardest places to run a restaurant.
Publicist Geoffrey Wu is involved with at least half of its top restaurants.
Geoffrey Wu promotes Hong Kong's strongest tables.
He worked in food and beverage marketing for many years.
He sometimes yells at customers who make mistakes or journalists who don't do their homework.
Since 2009, social media, the local culinary community, and Michelin Guide have transformed Hong Kong's F&B business.
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