22/09/2026
歲月流轉，八年，不過是歷史長河中的一瞬，但對於「大圍小館」與我而言，卻是一段淬煉。
無心插柳的開端
2018年9月24日，大圍小館悄然立足。回想當初，三位老闆各有懷抱與構想，而我，卻只是因為那一晚酒酣耳熱之際，一句「飲醉」後的承諾，便就此落腳。那時的無心插柳，未曾想過會在後來的日夜裡，生根發芽。
從旁觀到親力親為
最初，我不過是一位純粹的投資者，抱著隨緣的心態看著這間店。然而，現實從不隨人願，開業頭一年多，店裡月月虧蝕，數字冷冰冰地擺在面前。我不想大家血本無歸，更重要的是，我想給自己過往的人生一個明確的交代。於是，我選擇捲起袖子，正式步入這陣煙火氣中，親力親為。
一夫當關的淬煉
坦白說，那時的我對餐飲業一竅不通，甚至連平日對「食」這件事都極度「求其」。一個對飲食毫無概念的人，經營一間有「廚點味」部的中菜館，前方的路每一步都是挑戰。
沒有退路，便唯有一夫當關。
從研究菜式創作、走訪挑選供應商、親自挑選入貨；到處理瑣碎的人事管理、精算菜式定價；再到設計餐牌、反覆試菜調整味道，乃至一手包辦社交媒體的字句撰寫與市場策劃——每一個細節，我都親力親為。那些無數個埋首於菜單與數據之間的深夜，那些在廚房的日子，漸漸讓我懂得了每一道菜背後的重量。
優質食材：以誠補拙的堅持
我知道，大圍小館的地點並非什麼高級地段，店內空間淺窄，沒有華麗堂皇的裝潢，也有限定用餐時間的繁瑣規則。正因如此，我一直暗下決心，必須在食材上下功夫——心想，只要用上優質的食材，出品再差也有限，至少能以此彌補空間與服務上的待客不週。這份對食材的執著，是我對每一位到來食客最實在的交代。
家的溫度：尋覓與給予的港灣
我很早便自立，對「家庭溫暖」這四個字總感到些許陌生。或許正是這份缺失，讓我選擇以家庭式的手法來經營小館。我希望這裡不僅是一個吃飯的地方，更能成為一個充滿煙火氣與人情味的小小避風港——在為顧客遞上一碗熱湯的同時，既是為他人帶來一點溫度，也是在療癒我內心深處的那份孤寂。
傳統本土：守候經典與無名英雄
回想當年，坊間人人爭相趕時髦做 Fusion 菜，又有誰願意踏踏實實做懷舊菜？但我始終堅信，歷經歲月沉澱的傳統，才是永恆的經典。看看如今，不少香港中菜館反而紛紛以「懷舊」作為攬客的商業計算式救命稻草。
不僅如此，以前哪有人願意公開與本地的本土食材製造商合作？大家習慣以「古法」或「獨門秘方」自居，藉此抬高自身身價；甚至找本地老字號代工，再冠上「自家製」的名頭賣貴數倍。而我選擇了一條截然不同的路——直接與這些默默耕耘的本土「無名英雄」合作，在店裡和社交媒體上主動為他們宣傳推廣，不收分毫。因為我知道，這些堅守傳統的本土味道，才是香港最珍貴的根。
感恩：風雨同舟的歲月
自 2018 年至今，香港經歷了驚濤駭浪般的巨大變化。大圍小館這艘小船能夠一路挺過風浪，屹立至今，絕非憑我一己之力。我心中充滿感激，若沒有這八年間每一位伸出援助之手的貴人，以及與我肩並肩、辛勤付出的拍檔和員工們，絕不會有小館的今天。
挑戰：最難莫過於人心
時至今日，坊間隨處可見關於香港經濟環境的討論，各種數據洋洋灑灑，分析理論層出不窮。但在這陣子營營役役之中，我深深體會到，環境的起伏固然艱難，但真正最難調伏與面對的，終究是「人心」。當環境浮躁不定，如何維持內心的平靜與初心，是最大的考驗。
展望與結語：隨緣放下，一切交予天道。
佛法有云：「世間無常，國土危脆。」世事無常，生死亦不過在一息之間。「人不是老了會死，而是隨時會死。」明白了無常的真諦，便不再去對未來過度執念與憂慮。與其在未知的明日裡徒添煩惱，不如安住於當下。
因緣和合而生，因緣散盡而滅。大圍小館的這座綠蔭，源於我當初的一念承諾，成於八年的盡心付出。未來如何，不必強求，將一切結果坦然交給天道與因果法則。
心無罣礙，便無有恐怖。做好眼前事，珍惜當下緣，這便是我與大圍小館最深沉的修行。
再次感謝大家。
Time flies. Eight years is merely a blink in the grand scale of history, but for Tai Wai and me, it has been a journey of true transformation.
Accidental Beginnings
On September 24, 2018, Tai Wai quietly opened its doors. Back then, the three co-founders each had their own visions. As for me? I ended up here simply because of a "drunken promise" made over a few too many drinks one night. What started as a joke ended up taking deep root in my life.
From the Side-lines to on Field
At first, I was a silent investor with a "go with the flow" mindset. However, losing money monthly for the first year or so, reality hit hard with suffering numbers right in my face. Refusing to let everyone suffer a total lost and wanting to prove something to myself, I rolled up my sleeves and went to work.
Stand up to the Challenge
To be honest, I knew nothing about the F&B industry at the time. I wasn't even picky about what I ate! For someone with zero culinary background to take over a traditional Chinese restaurant — complete with kitchen, dim sum, and Canton barbeque stations — every single step was an uphill battle.
No retreat, Stand my Grounds and Lead
From creating new dishes, vetting suppliers, and sourcing ingredients, to managing staff, pricing, designing, and relentlessly testing recipes. I even wrote every social media post and managed all the marketing. Countless late nights spent buried in menus, data, and the kitchen finally taught me the true weight and craftsmanship behind each dish.
Quality Ingredients: Heart Over Hype
Tai Wai isn’t in a high-end spot. I also realise our space is tight, the decor isn't fancy, and we even have dining time limits. That’s exactly why I made a commitment from day one to double down on our ingredients. My logic was simple — if we use top ingredients, the quality of meals will hold up, helping to make up for our space and service limitations. Food quality is my honest commitment to every guest who walks through our doors.
A Touch of Home: Giving What I Missed
Having been independent from a young age, the concept of "family warmth" always felt distanced. Maybe that’s why I chose to run this place with a family-style approach. I wanted it to be more than just a restaurant — I wanted a cozy and inviting sanctuary filled with family vibes. Serving a hot bowl of soup to our guests brings comfort to them, but in truth, it heals a quiet corner of my own heart, too.
Local Roots: Guarding Tradition & Unsung Heroes
Years ago, when everyone was rushing to create trendy fusion dishes, who was willing to stay grounded and preserve traditional, nostalgic flavors? I’ve always believed that traditions tested by time are the true classics. Look around today — so many restaurants are using "nostalgia" as a lifeline.
Back then, who wanted to publicly partner with local food producers? Restaurants preferred "secret family recipes" to justify higher prices, or quietly outsourced to local artisan only to rebrand the items as "house-made" at a massive markup. I chose a different path — partnering directly with these unsung heroes, promoting them in our restaurant and on social media for free. These dedicated local producers hold the authentic flavors that represent the real root of Hong Kong.
Grateful Journey: Years of Sharing Thick & Thin
Since 2018, Hong Kong has weathered immense changes. That our little restaurant has stayed afloat through all the storms is far from a solo effort. I am deeply grateful. Without the support of so many mentors, alongside the relentless hard work of my partners and team over these eight years, Tai Wai would not be here today.
True Challenge: Navigating the Heart
Everywhere you look, people are analysing Hong Kong’s economic climate with endless stats and theories. But through the daily grind, I’ve realised that while economic shifts are tough, the hardest thing to navigate is the human heart — especially our own. When the world feels unsettled, keeping our inner peace and staying true to our original purpose is the ultimate test.
Looking Ahead: Letting Go and Trusting the Process
As Buddhist wisdom reminds us: "All things in this world are impermanent." Life can change in a single breath. Realising this impermanence frees us from obsessing over the future. Instead of worrying about what tomorrow holds, I choose to stay present.
Everything comes together through cause and effect, and unfolds as it should. Tai Wai, a homey spot, began with a single promise and grew through eight years of heart and soul. Whatever comes next, I won't force it. I leave the future to destiny and the natural course of things.
With a mind free of attachments, fear fades away. To focus on what is right in front of me and treasure every connection in the present — this is the deepest spiritual practice for me and Tai Wai.
Thank you all again.
圖片取自互聯絡
