Have you ever been curious about what it would be like to work in someone else’s shoes? We know we’ve been! jingkids is thrilled to introduce an exciting new series where we send our teen interns on a journey to try out different jobs in the city for a day. Our adventurous young reporter will step into the shoes of various professionals, experiencing the highs and lows of their daily routines and report on their experiences, sharing insights and lessons learned along the way.

Join us as we uncover the fascinating world of work through the fresh perspective of a curious teen, discovering what it takes to thrive in different careers with this “A Day in the Life of…” series. 

This time, we sent our 12-year-old intern Margaret Yang, from Beijing City International School, to Iberico by TRB to work for a day. Part of the TRB Hospitality Group, Iberico by TRB opened in 2023 and has been a favorite among foodies all over the city. 

My father works in hospitality, and for seven years I lived in five-star hotels all over China. Going to buffets and Michelin-starred restaurants was part of my weekly routine starting from the day I was born. However, the idea of spending a day at one of those high-end restaurants working was daunting to me at first, partially because I have a stutter, which might hinder my communication with customers, but also because I have never had any experience in the service industry and felt that it could affect my actions and reactions in certain scenarios. Even though my worries affected my confidence in my potential performance, I decided to sign myself up for the challenge and experience it all.

Throughout my day, I would say that I experienced the typical job of a fine dining restaurant hostess and waiter. I welcomed customers at the reception desk, worked at the window serving dishes to customers, and was fortunate enough to meet a food blogger and even help her out!

Interacting with the blogger was the biggest highlight of my day, and since she came during dinner service, I had garnered enough experience and confidence by then to start serving up the dishes. I got to witness how professional bloggers film their content, and how meticulous every detail was (yes they did wait for all the dishes to arrive before they ate, and I got to assist with the placement of each dish because she had very specific requirements). She ordered the “Classic Spanish Set Menu for Two” (RMB 1,388) which includes some of the restaurant’s most popular dishes, such as the Seafood Paella (RMB 488 à la carte), Roasted Suckling Pig (RMB 358 à la carte), and Spicy Garlic Shrimp (RMB 78 à la carte). I have to admit, when I was serving up the garlic shrimp dish, the fragrance of the garlic and the sizzling oil sound was irresistible.

The restaurant’s set menu is advertised on Dianping, which is surprisingly the only platform Iberico has done major promotion on.

When I asked why the restaurant doesn’t have promotion on other social media platforms, Ani Liu, assistant to Ignace Lecleir, owner of TRB Group, said that TRB’s marketing strategy is heavily based on the positive reputation the brand has built over time from customers’ positive experiences.

The brand’s first restaurant, TRB Hutong, was created back in 2011 and located inside the hutong courtyard of a 600-year-old temple.

While back in the day people would rely on a restaurant’s own website to find out information, today, people flock to social media platforms like Xiaohongshu and Dianping, probably because all the posts created on these platforms are mostly done by customers, which reduces the probability of bias. This relates to TRB Hospitality Groups’ emphasis on detail and the quality of the service provided to customers.

Ani shared stories of instances that might have upset her boss on the aspect of service. For example, if her boss witnessed a waiter not pouring a female guest’s water first when there was a male guest at the table, he’d make a mental note to remind the staff of the service standard and procedures later that day.

I didn’t expect to see Ignace emphasize details so much, but as Ani and I were talking, in came Stephen Zhang, the restaurant’s Director of Operations for TRB Hospitality Group, “The color on this plate is starting to fade,” as he took the plate away to exchange it for a newer one. A perfect example of how Ignace’s attention to detail and persistence rub off on his teammates and inspires them to strive for the same level of perfection that he demands of himself.

I feel like it is appropriate now to also share one of my memorable moments working at Iberico. It starts with me leading a lady to the wrong table. The table that I led her to was different from what the restaurant had originally chosen for her and was reserved for a VIP customer who had not arrived yet. I did not realize my mistake until the VIP customer arrived and was surprisingly unsurprised by the seat he was given. However, before he arrived, I asked Sunny, my “trainer” of the day, what I should do, because if the VIP got mad it wouldn’t be beneficial to the restaurant at all, and I really, really didn’t want to make a mess on my first day on the job. But while I was panicking on the inside to the extreme, Sunny had the VIP customer smiling with just a few words after the customer asked about the seating difference. Ani told me that communication with customers is extremely important, as that is the deciding factor of a customer’s experience. And just like that, what could have been a major disaster for me was averted, and I learned a valuable lesson right then and there: When it comes to customer service, there’s always a way to turn a negative into a positive if you approach the problem with the right mindset, clear communication, and the genuine desire to make things better. No wonder customers always leave the restaurant smiling!

TRB Hospitality Group works on finding ways to make its dishes more enjoyable for every customer’s palate and make its restaurants more well-known in Beijing. The restaurant’s dedication to quality and detail in customers’ experiences already makes it superior to the whopping list of Spanish restaurants in the city.

After a tiring day spent working at Iberico, I learned so much about running a brand and creating positive experiences with customers. Now, as I got a taste of what working in the service industry feels like, I say with confidence that I have been oversimplifying the service at restaurants far too much all these years.

What seemed like a simple dish that was brought to me in a flash required so much systematic behind-the-scenes work. A simple change in seating, time, and dishes is so much more than just a sentence brought to the customer by the waiter. It’s the cohesive work of an entire team of people looking after every single detail of the restaurant.

If I have to sum up my thoughts with a metaphor, it would be that of an iceberg, where the majority of it is underwater, representing all the behind-the-scenes work and only a small portion shown on top, showing what the customers see and experience. So, with my newfound appreciation for the dedication and precision that goes into running a fine dining restaurant, I humbly invite you to come and experience Iberico for yourself.

Find it:
Iberico by TRB (Liangmahe)
53, Maizidian Jie, Chaoyang District
Tel: 186 1287 9305

Images: Margaret Yang, Iberico by TRB

One of the things I’ve always admired about how the TRB Group conducts business is its fluidity. They’re quick to embrace new concepts and make changes to their original ideas to cater to what their customers want. I truly believe that’s part of the secret to their success all these years. That, and their delicious food and next-level service!

When they re-vamped their Hulu by TRB next to Western Academy of Beijing into a new Spanish concept, they went as far as asking the Beijing community at large for suggestions on the name, re-emphasizing the idea that the restaurant is a part of the community and everyone can contribute to it. Our editor Julie Wolf visited Iberico when it first opened, and she fell in love with everything it had to offer.

With its success, they’ve now opened another Iberico – this time much closer to town, for those who don’t live in Shunyi.

Located by the Liangma River, Iberico by TRB offers a tranquil and serene environment. As you
ascend the stairs to the second floor, the restaurant provides spacious and comfortable dining
hall seating, as well as exclusive private rooms. The blue walls and rounded arch windows depict
the changes of light and shadows throughout the day, providing a captivating view of the riverside
scenery. Large bullfighter paintings adorn the walls, combining elegance and warmth, showcasing the enchanting atmosphere that is sure to captivate your imagination.

At the heart of “Bringing joy to every diner’s table,” TRB founder and owner Ignace Leclair is thrilled to have Chef Luis from TRB Group on board. Chef Luis has extensive expertise in Spanish cuisine, with years of culinary experience at Black Pearl 2 Diamond Spanish Restaurant and Michelin 1-starred TRB Hospitality Group. He’s curated a distinguished menu with an extensive selection of classic Spanish dishes, from tapas, croquettes, and roasted suckling pig, to traditional paella and the renowned delicacy Iberico ham. Adding in the steak selection from Fork by TRB creates an alluring experience like no other.

Find it:
Iberico by TRB (Liangmahe)
53, Maizidian Jie, Chaoyang District
Tel: 186 1287 9305

Images: Iberico by TRB

Teachers love our students, but Parent Teacher Conference days are physically and emotionally draining. After 8 straight hours of meetings, you need to recharge your batteries, so when I saw that TRB had launched a new concept called Iberico in Shunyi I knew it was the perfect place to take two of my hard-working fellow teachers for some much-needed TLC.

Ignace Leclair and his team have once again exceeded expectations with this newest venture. As the name implies Iberico serves up Spanish food in a beautiful and calm environment. Red candles cast gentle light across the floor-to-ceiling artist renditions of matadors and glint off the glass of the impressive wine room where bottles of carefully selected Spanish vino wait along with the signature iberico ham shanks hanging to cure in the background.

As always the service is exceptional with the staff treating everyone like a VIP. The menu is extensive and each thing we tried was better than the last. Try not to judge the gluttony that ensued too harshly. Remember we had all worked thru lunch, and we opted to share everything so the calories would get confused and not know who to attach themselves to…that’s science, look it up!

For appetizers we started with the Bone Marrow Tartar (RMB 148) which was unctuous and comforting and paired beautifully with the bright acidic Octopus Miso Eggplant (RMB 148), The manager insisted we try the Iberico Ham Foi Gras on Toast (RMB138) and he was correct, I needed this in my life. I’m a sucker for croquettes so the Iberico Ham Mushroom Croquetta (RMB 78) was a must for me and did not disappoint.

The ladies and I suddenly remembered we are grown-ups and need to eat our vegetables, so we ordered Iberico Ham salad with Truffle Sauce (RMB 98) and Grilled Asparagus (RMB 78). I would eat the truffle dressing from that salad on pretty much anything and if my mom had made asparagus taste this good, I would have always asked for seconds.

For our mains, we opted to share the Long Short Rib (RMB 688), and the Seafood Paella (RMB 488) because how could you not? And, again at the recommendation of the staff, Lobster with Fennel and Mushroom Sauce (RMB 888). All of it was incredible. The short rib was so tender you barely needed to chew, it just sort of dissolved in your mouth. The Paella had a wonderful lemon dressing and the all-important socarrat (the toasted crunchy rice at the bottom and edges of the pan) that is so often missing from the dish outside of Spain. The staff again hit a home run with the lobster recommendation, the sauce was so good I had to stop myself from licking the plate… ‘cause we were in public after all.

We probably should have stopped at this point, but we had had a few glasses of excellent Spanish wine, and my friends had pawned the kids’ bedtime duties off on their partners so we decided to fulfill a childhood dream…we ordered the entire dessert menu. Yes, you heard me. Three fully grown, well-educated, health-conscious women made the choice to consume enough sugar to induce diabetic commas in lesser beings and I would do it again. A Torrija French Toast (RMB 88), Toffee Chocolate Banana (RMB 88), and Basque Style Cheesecake (RMB 88) were all wonderful. But for me, the must-try was the Ice Cream Sandwiches (RMB 58). Vanilla Ice Cream nestled between two perfect cinnamon cookies and drizzled with caramel sauce. I didn’t even ask permission of my friends; I ate the extra one and I’m not sorry.

The TRB team always makes sure their guests leave with not only a full stomach but a full heart and Iberico is no exception. I am always amazed at the consistency of care that they provide and the way they make an average Thursday night feel like a special occasion. So, the next time you need a little pampering consider recharging your battery at Iberico.

KEEP READING: 3 Reasons to Visit Commune X in Sanlitun Right Now

Images: Courtesy of Julie Wolf and TRB

If you’ve only got a limited time to explore Beijing’s best restaurants, then a visit to Fork by TRB has got to be on your list. Fork is the latest addition to the TRB Hospitality Group, which also owns TRB locations Hulu and Peach – both of which are renowned for offering excellent food with a personalized touch.

The new Fork is no exception.

Now, I don’t know why I was expecting Fork to be similar to Hulu. That was definitely my mistake. Fork is unlike any of its sister restaurants. It’s unique, offering its own interpretation of global fusion that seeks to blend together highlights from different cultures.

There are dishes like the classic French escargot (RMB 98) and the Southeast Asian flavors of Tom Yum Kung seafood (RMB 158), as well as Fork’s own spin on the classic Beijing stinky tofu (RMB 78) made with Yunnan shiping tofu and blue cheese, and which tastes unlike anything you’ve ever experienced – the perfect blend of Asian and European flavors and one of our favorites from the meal.

Hidden away in Yangfang Hutong, by Houhai, Fork is behind the (also) new Peach by Hulu, where Pink Rabbit once was. For those who had a chance to visit Pink Rabbit before it closed, the interior of Peach by Hulu is still rather similar, but with a more elegant and refined feel to it instead of the previous party vibe. But the iconic pink rabbits on the rooftop remain, perfect for 2023, the Year of the Rabbit!

Before jetting off for Chinese New Year holiday, we hoped to find somewhere for a girls lunch away from the families and the kids. Fork was the perfect place.

“Good choice, this one is my favorite,” restaurant manager Kyle said for a surprising number of dishes we ordered. He’s passionate about the restaurant and proud of the excellent menu that they’ve created, and it shows in the way he talks about each dish and the pride he takes in presenting them. And there were multiple dishes that really helped elevate our lunch into a whole dining experience.

Wheeling out an entire leg of 48 months Iberico ham (RMB 298), Kyle took the time to explain how it’s aged and kept. And as each dish came out his eyes just kept lighting up like those of an excited kid eager to show off his cool new toys with friends. Even through his mask, you could see him smiling for ear to ear.

The razor clams (RMB 68) were some of the best I’ve ever had. This Asian-inspired dish is served cold and covered with a generous spoonful of Fork’s own XO sauce blend and garnished with spring onions. Don’t be fooled by the one-bite size of these razor clams. They pack such a strong flavor that it’s like an umami explosion in your mouth.

Making its way over from the TRB menu is gravlax (RMB 158). The in-house cured salmon has been a TRB signature since 2012. Covered with a thick layer of fennel, the salmon is wheeled out, plated tableside, and finished like a Jackson Pollock.

For seafood lovers, the salt-baked sea bass (RMB 428) is a must-try (and another one of Kyle’s favorites). It’s an incredibly fresh whole sea bass completely encrusted in a salt pastry crust (that you’re not suppose to eat, as Kyle stressed to us multiple times) and baked for about three hours. This preparation method infuses the flavors of the light seasoning into the fish while preserving its natural juices. And of course, watching Kyle unveil the fish at your table is like watching the foodie version of an unboxing video on YouTube.

Finally, finishing off our long lunch was a dessert that was both delicious and creative.

My toddler is learning about shapes right now and this would have blown her mind! The appropriately red Chinese New Year-looking dessert virtually took up our entire table, and we ended the meal on the most amusing (and tastiest) shape matching game I’ve ever played.

So what makes Fork so different from the other TRB restaurants? It’s got the same excellent fine dining experience as TRB Forbidden City, the secluded privacy that TRB Hutong offers, and the freedom to choose your entire menu the way you can at Hulu. In a way, this new baby in the family is a mix of the best aspects of its sister restaurants.

Pro tip:
Fork by TRB has an incredible value-for-money wine list. According to Kyle, if you can find their wines at another restaurant for a cheaper price, “Drinks are on me!” They’ve got this and other similar fun promotions for members.

To make a booking at Fork, add their reservation account on WeChat at trbreservation and be sure to ask to join their WeChat group to be among the first to find out about their latest promotions and deals.

Find it:
Vue Hotel Houhai Beijing, 9 Yangfang Hutong, Xicheng District
西城区羊房胡同9号花间堂后海酒店
Tel: 135 5295 8257

Got an alternative headline that you think would have been perfect for this article? Leave it in the comment section below.

Images: Mina Yan

Being a teacher is rewarding. On your best days, you feel emotionally fulfilled knowing all the hours of planning, prepping, and instructing are helping shape the next generation and move humanity forward. On your less-than-best days you have a migraine, are covered in every possible bodily fluid, haven’t eaten or used the bathroom in the past 12 hours, and your significant other is feeling neglected because you still have four hours of homework to grade before tomorrow. And because so many teachers work weekends coaching games, leading rehearsals, and hosting speech and debate competitions, we often miss out on some of the finer experiences Beijing has to offer on the weekends.

That’s why I was so excited when I saw that TRB Forbidden City would be hosting brunch six days a week! So I grabbed two of my favorite educators and prepared to let TRB founder Ignace Lecleir and his exceptional team pamper me.

In my opinion, a great restaurant is not just about the food. It is also about creating an environment and an overall feeling. TRB Forbidden City not only creates a feeling of high-end luxury enjoyed with casual ease, but also takes advantage of its surroundings to give you a true sense of place. This is a meal that could only happen in Beijing. And the view of the forbidden city through the full-length window, juxtaposed with the pristine white and gold tables inside, sums up the Beijing experience. This is the crossroads of the ancient and the modern.

We were offered a welcome glass of champagne to sip as we chatted and looked over the menu. The four-course brunch is RMB 488 per person and free-flow options are available. Prior to ordering, three lovely surprises appeared on our table. A picture-perfect cone of tuna and caviar filled with wasabi cream, delectable cheese puffs, and a pumpkin truffle soup. All were as delicious as they were photogenic, and were followed up by an incredible basket of bread and pastries accompanied by fresh jam and lemon butter so good that I nearly ate a spoonful of it on its own.

But of course, there was more. My inner New Yorker cheered when a stunning tray of gravlax was wheeled out and carved tableside as we enjoyed foie gras terrines, asparagus salad, and duck ham brought to life by just enough citrus to keep everything fresh and light.

Then came the egg course. I love eggs Benedict. So much so that it would be one of the dishes I would choose for my last meal, but fairly often it is disappointing in its execution. This was an absolute triumph. A perfectly cooked egg with a runny center was covered in exactly the correct amount of hollandaise (I always need to ask for extra so this was impressive) and sitting on top of a soft, yet evenly toasted English muffin.

For the main courses, we each selected a different dish. The yellow croaker was light and well cooked, the rib eye a perfect medium rare and very well-seasoned, but my favorite was by far the pigeon. Juicy with a crisp skin and sitting on top of a mushroom puree that complimented the richness of the meat.

The best course, however, was dessert. I love soufflé, mostly because I am an abject failure at making them myself. This chocolate soufflé was rich and decadent and worth every second of cardio I will need to do to work it off. The entire meal had been elevated by the wine pairings presented with each course. Light, crisp whites and deep, unguent reds paraded past our table, each better than the last, until desert culminated in choices of moscato, limoncello, and cognac. As I sat sipping my post-meal port, chatting with my friends, and starring out over an iconic view I couldn’t help but be grateful to the TRB team. What they offer is so much more than food for the body, it’s food for the soul. All of these educators are separated from their families and spend their days and many of their nights and weekends serving children and parents. It’s rewarding, and it’s exhausting. But for a few hours, we were the ones being taken care of. All the extra touches normally reserved for VIPs were gifted to us, and as I looked around, I noticed all the other tables were greeted with the same care and attention to detail.

If the pressures of the past few years are taking their toll and you find yourself needing a little extra TLC, find a few educator friends and book a table. It won’t make up for the family events missed or make the pile of homework you still need to grade disappear, but it might recharge your battery enough to go back to your work as the best version of yourself. TRB Forbidden City offers brunch service every day except Tuesday. To make a reservation scan the QR code below.

Images: Ana Lourenco, Julie Wolf

KEEP READING: Picnic Activities That Won’t Break the Bank or Your Back

For many people around the globe, the holidays represent a time of joy, coming together, and an opportunity to give back. And yet, for some of us, it’s precisely during this time – and only this time – that we feel compelled to do charitable work. Nevertheless, some of the most beloved companies in Beijing are founded on an ethos of helping year-round, by not only filling the bellies of hungry Beijingers but also nourishing the soul of our local community.

Chi Fan for Charity 2020

The TRB Group is one such company, made up of eight individual restaurants and a top-notch catering team. Though the brand may not be familiar to all, its many restaurants – including TRB Hutong, TRB Forbidden City, Hulu, and Peach – as well as owner/founder Ignace Lecleir are luminaries in the F&B scene, having contributed to the capital in more ways than one over the years.

Earth Day Tree Planting 2021

What’s interesting, however, is that even the most ardent fan of TRB Group may be wholly unaware of their many behind-the-scenes charitable causes, and that’s no accident. As TRB’s Jenny Lee explains, “To be honest we don’t really market this, we don’t take the initiative to tell people that we are donating or giving back to the community.” That’s because part of their company philosophy is aimed at “relentlessly refining and improving,” and in this pursuit, they are often giving back in ways that elude public knowledge. While their involvement with some high-profile events – such as the city’s premier dining fundraiser Chi Fan for Charity and annual galas such as the British Ball, Irish Ball, and AmCham Banquet – are well known, it is their donations to groups like Migrant Children Foundation, Wild Women On the Wall, and numerous school events that more often fly under the radar.

Peachy Run 2021 with Wild Women

If TRB has cornered the charitable fine dining market then Moka Bros, first established in 2013, is doubtlessly their casual dining counterpart. According to Moka Bros Group Marketing Director Anna Lin Yip, “We are renowned for being a restaurant chain with a unique personality, hosting events like tattoo parties, and also offer customers the opportunity to donate-your-coffee-for-charity and more.”

Oasis International Hospital Blood Drive 2021

That, however, only begins to scratch the surface of the many ways Moka Bros gives back. For instance, the brand is known for regularly changing up its menu and offering special dishes, with a portion of these sales going to different charitable causes. Yip explains, “We’ve done a lot of things in the past for Educating Girls of Rural China (EGRC), Smile Angel, and supporting pet adoptions, just to name a few.”

Puppy Adoption Event 2021

While that’s admirable to be sure, there is one cause that’s particularly close to their leadership team’s heart, and stands as a testament to their passionA for community service. “The management of Moka Bros has a proportionally high degree of female leaders,” says Yip, “and we are aware that the opportunities we have been given are not the norm anywhere in the world. Our favorite charity at the moment is EGRC.”

Needless to say, when companies do their part, we are reminded of the importance of doing ours, which is made all the easier thanks to dedicated restaurants like TRB Group and Moka Bros. And much like these two great companies, more will continue to contribute to causes bigger than themselves when we share our appreciation for what they are doing and continue supporting those who support others. As Yip so succinctly puts it, “Our business does not per se benefit from the donations, but it warms our heart, and hopefully, our guests will see that we are here to be a part of the community.”

This article appeared in the jingkids 2021 November-December issue

How much can one make in 15 days? If you’re growing an avocado from a pit you might see a sprout or two starting to emerge. And during the time of COVID-19, 15 days is just a little more time than you’d need to finish up quarantine. But for Ignace Lecleir, owner and founder of the TRB Group and the 2019 Best Restaurant in the World according to TripAdvisor, 15 days was enough to bring a whole new venture to life.

During the beginning of the outbreak when most restaurants in Beijing were closed, the Hulu by TRB team did the opposite. Quickly swinging into action, they took over the kitchen of Fella’s in Shunyi – a popular local after-work bar – and used it as a kind of local distribution area for their delivery service. Despite the fact that Hulu had never previously offered delivery, and that they were working from a totally new kitchen and location, the gamble paid off in a big way. The delivery service was such a hit amongst Shunyi families, that Lecleir and his team decided to take over the space permanently.

Those familiar with Fella’s will recognize the layout and the expansive outdoor deck. Gone is the foosball table, the kids’ play area, and the stage. They’re now replaced with a private dining room. Those looking for a drink rather than a meal will be happy to see that the back bar area still exists, brightened up with Hulu’s signatures flair.

At a preview last night, the restaurant’s ambiance and service level matched that of its downtown location.

Within just 15 short days of the acquisition, the TRB Group team has transformed Fella’s, the once scruffy local Shunyi sports pub into the brand new Hulu Shunyi.

The new Hulu Shunyi is ready to open

“We’re still setting up. It’s a race against time. Fifteen days to remodel and set it all up has been an intense experience. But then again, only in China are you able to do this.” Lecleir tells beijingkids on the eve of Apr 28, just two days before their grand opening.

While technically still in Chaoyang District, the new Hulu Shunyi is located just outside the campus of the Western Academy of Beijing, a stone’s throw from French International School of Beijing, and Harrow Beijing, and within a short commute (and delivery range) of the Shunyi Villa District. And while the terrace isn’t the large Hulu Sanlitun one you’re used to, it offers a beautiful view of the river, while the team provides the same exceptional service we’ve come to love. Perfect for weekend brunches with the family, afternoon teas with friends, and cocktails with the colleagues after work, all without the headache of being stuck in Beijing’s infamous rush hour traffic.

You’re seeing it here first. Shunyi’s newest hangout spot!

So what’s on the menu? For now, the new Hulu Shunyi will offer the same menu as Hulu Sanlitun, along with a kid-friendly menu and coloring books to keep the kids entertained while grownups wine and dine.

It’s about time Shunyi got some love from restauranteurs, so we have no doubt it’s going to become a very popular local spot in no time.

The brand new Hulu Shunyi officially opens on May 1. To make a reservation at the new Hulu Shunyi (or any of the TRB Group restaurants) message them on WeChat at ilovehuluforever.

KEEP READING: Happy Home, Happy Business: “Diversifying Is an Important Foundation”

Photos: Hulu Shunyi

Great news Quarantiners, TRB Forbidden City is reopening tonight, adding another touch of normalcy to our lives. Now I don’t know about you, but two months of quarantine/social distancing has made me desperate for a reminder of how great life in Beijing used to be.

Date nights used to be romantic! We’d make the effort to dress up and head to one of our favorite restaurants in Beijing or try a new place we’ve just heard about. But, with the COVID-19 scare still looming over our heads, our attempts at date nights at home have turned into “Hey, want to order the usual?”, followed by a grunt of an answer, “Meh, I guess”. No romance. No extra effort. And no leaving the house.

But, as the city gets its groove back, one of our favorite Date Night destinations is back in business (with some adjustments to follow the new regulations). Strict sanitation procedures are followed, masks are worn, and the most you can seat at a table is limited to three people.

Other than that, their new set menus and brunch menus look like just the thing to bring romance back to your life. After weeks of being quarantined at home with the whole family, you deserve to splurge a bit and treat yourself.

Since restaurants are still being told to operate at partial capacity, it’s definitely a smart idea to book your table in advance and until further notice, TRB Forbidden City will be closed on Mondays.

Photos: TRB Forbidden City

At the best of times, running a business is an uphill battle, an endless struggle to innovate ideas that put you ahead of the competition and continually turn a profit. In a post-COVID-19 world however, those challenges have not only grown in scale, but morphed into something entirely unrecognizable. In this series, we talk to expat-entrepreneurs and find out what they’re doing to remain successful in business, and happy at home.

I suppose for many parents, one of the biggest drawbacks of the COVID-19 crisis is a loss of alone-adult time. The ability to sneak off for a boozy brunch at a nice establishment with delightful company before returning to the routine of homework, packed lunches, and bedtimes.

But a week or so into Beijing’s semi-shutdown, there came the fantastic news of Hulu’s delivery service. With a select menu and even bottles of wine up for delivery, suddenly adult time was saved, and self-quarantine stopped being as gloomy an experience as it could have been.

One might wonder whether Ignace Lecleir, the owner and founder of Hulu by TRB didn’t have the amazing superpower of intuiting just what Beijing’s parents so desperately craved – good adult food, a good bottle of wine, and a moment of dining decadence. Or whether this time of crisis shows just how astute a businessman Lecleir truly is.

How long have you and your family been in China and what made you decide to move this far East?

We moved from New York to China in 2008. I was working as a General Manager in a 3 Michelin-starred restaurant called Daniel, and moved to Beijing with my family to open a new restaurant for Chef Daniel to prepare for the Olympics.

What do you do and how long have you been in business?

I started in the business as a restaurateur in 2012. Now I own two fine dining restaurants, TRB Hutong and TRB Forbidden City, one catering team, TRB Catering, and two casual dining restaurants, Hulu by TRB and Merci French Food by TRB.

What were you and your family’s initial reactions when COVID-19 first hit the news?

I almost didn’t know how to react to the outbreak in the beginning. It did not fully sink in until we saw the streets were empty and everything came to a standstill.

TRB Hutong

What were your expectations as far as the virus and its effect on daily life and business in Beijing?

In a business point of view, I was not prepared for the situation at all. I believe a lot of businesses out there weren’t expecting this either. However, as a family, the change to our daily life is that we started spending a lot of time together in the house, which is different yet very exciting.

What has been the reality for you and your family?

On the positive side, it has been great that I’ve been able to spend a lot of quality time with my family, trying to keep ourselves and the kids entertained creatively, taking the time to reconnect and reflect on ourselves, and taking this rare advantage of the current pause, which was rare under normal circumstances, as running restaurants means crazy long hours.

How has your business been affected by the current situation?

It has been affected severely as all units except for Hulu by TRB were temporarily closed. The revenue of Hulu  also dropped by a significant amount.

What form of support have you received from the expat community here in Beijing, for both your family’s and business’ well-being?

After the epidemic outbreak, I launched a new branch, Hulu Delivery, trying our best to give back to the community and take care of our customers’ needs. The support we have received is great. People have been very responsive, offering feedback and comments to help us improve this new delivery system, and also been generous on helping to spread the word. The unity of the communities and willingness to help each other out is what makes Beijing such a special place.

In terms of family well-being, we’ve received a lot of messages and calls to check-in, making sure we are staying healthy and sane.

Do you believe the current situation will permanently change the face of business in Beijing? If so, why and how? If not, then why?

Unfortunately, some businesses might not be able to remain in the market, as it has been a very difficult situation for a lot of business owners including myself.

Beijing had always been a bustling city before the epidemic. Now, due to the current situation, the consumer purchasing habits might be changing as people have started discovering the fun of “being at home” by utilizing the resources which are most easily found. For instance, the growth of delivery business and online entertainment streaming has seen a massive boost.

Moving forward, what are some of the plans you have set in place for your business to ensure it is not adversely affected by such an unexpected situation?

There is always a positive way to look at things in different situations, whether good or bad. Hulu Delivery is the latest business I have built out of these unexpected circumstances and it will continue as a sustainable branch of TRB in the future.

Diversifying is also an important foundation that allows me to re-think and make adjustments to my company. Therefore, food delivery, easy cooking kits, and wine delivery will all be included under Hulu Delivery.

Has the current situation deterred you from continuing to be a part of the business landscape in Beijing or are you here to stay?

I love the people and how vibrant and dynamic Beijing has always been, therefore I am not looking to leave anytime soon.

What advice would you give to other business owners in Beijing at this time?

Stay positive. As a restauranteur, I know I am still young and fortunate enough to experience this now in order to learn and be better prepared for the obstacles in the years to come.

How can other expat families show their support for expat business owners in Beijing?

Coming to the restaurant, ordering from our Hulu Delivery menu that my kitchen team has put their entire heart and effort into building, and providing feedback for us to improve are the greatest encouragement and support we could have so far.

Any words of encouragement or hope for the international community as a whole in Beijing?

It is indeed a great time to reconnect with family, and to reset and re-evaluate ourselves. After all, the epidemic will come to an end eventually and the good things will be back.

Photos: Courtesy of Ignace Lecleir