Before the first ticket lands, every restaurant team prepares for a night of service in its own way. In kitchens where the pace can shift from quiet to chaotic in minutes, those final moments are crucial for getting mentally and physically ready.
From espresso shots and sparkling water to staff karaoke, rotating playlists and meticulous station checks, rituals – both practical and personal – help chefs set the tone for the hours ahead. Here, chefs from across Hong Kong’s dining scene share the routines, superstitions and small acts of self-care that help them find focus before their doors open.
Chef Tony Mok, Path
“We have a fairly small team of four – including [a] dishwasher! We [start the night] by greeting everyone and checking on each other. Show a bit of love to everyone.
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