The Bird Southern Table & Bar at Marina Bay Sands is the first Asian venture of James Beard nominated and award-winning Yardbird from Miami and Las Vegas, which officially opened in July 2017.
Renowned US restaurateur and founder of 50 Eggs, John Kunkel, will be here in Singapore on 13 September and we would like to invite you for a phone interview.
We have an opportunity to interview John Kunkel on his restaurants opening. Check out below for more details on our up close and personal interview with John Kunk
- What is your vision like?
- The Bird is available in a few countries around the world, such as London, Dubai and NYC
- We envision to showcase our concept around the world and become a famous global restaurant in the near future
- What do you do during your leisure time other than running businesses?
- I am a big fan of water sports – I spend most of my time with the ocean when I am not at work such as scuba diving
- What is your favorite cuisine?
- I really enjoy Californian food. You can find one in Marina Bay Sands, in a restaurant called Adrift. It is also inspired by Asian flavours.
- Why did you choose Singapore as your first output of the shop?
- Marina Bay Sands is a world-class property featuring a myriad of excellent restaurants from across the globe
- In addition to that, Singapore is situated in one of the most strategic locations in Asia and is a tourist hot spot, which is an ideal business decision
- What tips can you give for people who would like to start their own restaurant?
- You are advised to work for a long period of time in a restaurant, immersing yourself in different jobs and tasks of a restaurant before becoming an owner. It will be very helpful when you open a restaurant as you understand how to resolve any issues at different levels. For instance, I worked as bartender, host, chef and other F&B occupations – you name it, before establishing my own business.
- Are you planning to expand your restaurant in Malaysia anytime soon?
- We haven’t started looking into the Malaysian market but in time to come, we will certainly do as we have heard many wonderful things about Malaysia. We are keen to explore Malaysia one day
- What are the challenges of opening a restaurant in Asia versus other parts of the world?
- Sourcing fresh and high quality chicken is probably the hardest challenge for The Bird
- By coincidence, we are actually getting our fresh chickens from a Malaysian supplier
- Did you localize the taste of your food?
- We do not localize or change the taste of the classic recipes
- Instead, we create new recipes and dishes, inspired by the flavours around us
- Are you planning to use local food to infuse in your menu?
- Maybe, as I have always been inspired by the food around me and it’s our protocol to strive to do better each time
- Biggest challenge in running all your restaurants so far?
- Finding the right talents is probably the biggest challenge for me as it makes a whole difference with the right leadership and training
For more info on The Bird, visit: http://www.marinabaysands.com/restaurants/american/the-bird- southern-table-and-bar.html