Luxury dominates Kuala Lumpur, and once you step inside the sophisticated Carcosi Seri Negara, rich in history and heritage, you don’t want to leave.
The Hotel is located in the Lake gardens area and it is composed of 2 mansions, one called Carcosa and the other is called Seri Negara.
The mansion has been an old residence for a succession of High Commissioners, British officers during the 18th Century. Later on, when it was passed into the hands of the Malaysian government, it became a hotel in 1989 united to Seri Negara. Neo-Gothic and Tudor Revival define the style of this wonderful mansion, white is the dominant colour, which paired with the garden around the mansion creates a charming and delightful atmosphere, this combination makes the venue perfect for organizing classy and exclusive events.
By the Carcosa Seri Negara Hotel, we had the honour to attend the Glenfiddich promotion event; the world’s most awarded single malt scotch whisky event.
The Glenfiddich team offered the guests a special behind-the-scenes look into what goes on at one of the world’s most reputable single malt distilleries.
Malaysia became an important market for the whisky brand given Malaysians growing appreciation for craftsmanship and high quality.
The Valley of the Deer Experience is a multiple award-winning Glenfiddich experience. It’s a modern interactive exhibition of the best age-old processes, representing the skills of the craftsmen.
Enhanced with digital elements; touch screen technology and life sized replica of the distillery elements gave us the opportunity to understand one of the finest whisky’s is produced in a funny and playful way, with the bar offering different types of whisky tastings paired with delicious appetizers, and gifts for each guest.
Thumbs up both for the brilliant location and the classy event!
“Respectful unification of tradition with new elements from far away can bring great innovation at the table and to society.”
Three very interesting personalities in this project. How did all begin and why have you all decided to start this path together?
This journey kicked off two years ago as a result of the brainstorming of three women who have lived in Bologna for more than 10 years — me, my sister Christine and our friend Tatiana. We have come together to celebrate the connections (Incontri) between our land or lands of origin and the place we call home today, Bologna.
How do we do this?
Aglio Olio Pili Pili is a book that celebrates cultural integration through the food cultures of Italian native, émigré and immigré families, using both local and imported, established and unconventional, culinary techniques and ingredients. The project’s editorial productions, community events, laboratories, and related multimedia explore and reinforce the notion that the most social, intimate and lasting encounters between different cultures take place over a meal.
Odette Boya – Co-author of Aglio Olio Pili Pili
You spent your lives in so many countries, totally different from each other. How have these countries influenced you as a woman and influence every day your project?
Speaking for myself, the places I have lived and worked have had the greatest influence by far on my career and my style of doing things. A communications specialist, editor and writer, I have worked for universities, think tanks, governmental agencies, and companies in the U.S., Europe and Africa. I have had the tremendous opportunity to live and work in the inspiring cities of Montreal, Washington D.C., Paris, Gaborone, Kinshasa, Rome and now Bologna. All of these experiences have enabled me to see, hear and taste the world, and to develop expertise as a communications professional. The late novelist Chinua Achebe said it best: ‘The world is like a Mask dancing. If you want to see it well, you do not stand in one place.’
Through Aglio Olio Pili Pili I have found a delicious way to express my multicultural perspective and approach to life.
What is the message behind Aglio Olio Pili Pili?
It all began with one diabolical ingredient, the habanero pepper, the main ingredient of Congo’s famous pili pili.
My husband Vincenzo and I always stocked our pantry with the ingredients for aglio olio e peperoncino— a basic Italian meal of spicy spaghetti. Thanks to my parents, we were even luckier, we always had a jar of pili pili in the refrigerator. Early on in our love story we discovered that these diabolically spicy red habaneros prepared Congolese style were no match for the dry ground peperoncino. Thus was born our signature dish, aglio olio pili pili. It is a dish which has inspired this project. Two people, one couple, the fusion of unexpected yet simply delightful and exciting ingredients, one meal bringing together three continents.
Who are the people you would to target with your message?
To date, our target audience is Italy and more specifically Emilia Romagna since our recent book, Aglio Olio Pili Pili: Cibi e culture tra origini e future si incontrano a Bologna published in Italian this year by Morellini Editore, Milano, explored all of these themes locally. We are also very present in local multicultural events like the annual Festa Multietnica in Bologna as well as other small events we organize in Bologna’s lovely piazze or in other spaces like the Erbario of Coop Alleanza 3.0 or at in The Bologna Museum of Modern Art (MAMbo).
However, I would like to extend the concept and the project to other regions of Italy. The presence of Cécile Kashetu Kyenge, Europarliamentarian and former Minister of Integration in the Italian government, and author of the preface of our book, at our official book launch in September has inspired me to begin to analyse these topics and share the message not only at the local level, but at the European and international level.
How is it possible that cooking together or eating together always unite the most different personalities? Unfortunately it is so difficult to apply it to a larger scale.
I don’t believe that sharing a meal can always unite people from very different backgrounds. But it’s important as a first step. In our recent book, along with about 30 recipes based on our feature interviews, there is also a ‘Recipe for Integration’. It is a playful addition to the book, but it has an important message about curiosity, open- mindedness and persistence in the application of any large scale integration initiative.
What is so special about Bologna, the city where you decided to live?
Bologna is a rare gem. Not only at the Italian level but broadly speaking. It is a city where different ideas co-exist and evolve. Why? That is a complex question but I would begin by saying that it is because it is home to the oldest university in Europe, it is an epicenter of innovation in terms of mechanical engineering, and it is a point of reference for its rich artistic and musical heritage. Today Bologna is known as a university town, populated with students from all over Italy and the rest of the world. As our Brazilian interviewee has noted in the book: “In Bologna there is a healthy spirit of different things co- existing in the same space which you do not see in other places in Italy.” This reality has provided fertile ground for our project.
Is it a coincidence that your life revolves around the topic “Food”, thinking about this project, the book and your UN profession?
It is no coincidence. Food is nourishment. Food is celebration. Food is love. This is what we all live for. And yes, this year I was employed by the United Nations Food and Agriculture Organisation (FAO) as a communications specialist and am happy to link themes I was introduced to there to our project, where relevant. For example, The United Nations has declared 2016 the International Year of Pulses, crops harvested solely for dry grain. For this reason we couldn’t resist making mention of pulses, especially in the context of this book’s theme: sustainable and innovative foods. Many of the dishes— both familiar and new— that we’ve encountered thanks to the Aglio Olio Pili Pili community feature these nutritious seeds as protagonists, from Fatteh bel djaj in Lebanon (chick peas), to a traditional Moros y Cristianos in Cuba (black beans) to a festive soup to ensure a prosperous new year in Brazil (lentils).
Next projects, events, ideas, collaboration you are planning with your team?
Since the publication of the book we have been busy with book launches, here in Bologna in the form of a dialogue with the presence of Cécile Kashetu Kyenge, in Verona with African Summer School, on Radio Città del Capo, at Liberia Ambasciatori, Eataly in via degli Orefici, Bologna. A few weeks ago, Aglio Olio Pili Pili made its TV debut on RAI Tg2’s show Eat Parade.
After this promotional phase, in the new year we will consider ways to expand the book or new editorial projects to an even larger audience. And of course continue to gather people together at events in Bologna, also with local partners.
DM loves to inspire the readers to follow their dreams, we would like you to share some encouraging words.
At this risk of sounding like a slogan I would encourage everyone to remain curious, like a child. Also to remain human, that is to be guided by love for others, even for those we don’t know, and even if it makes us feel vulnerable, Déshabillé…
Riccardo Cortesecomes from Maddaloni, Campania, in the South of Italy, the Land of Pizza. He studied Public Relations in Milan and he is amused by the act of giving life to projects like start-ups in different fields, especially food service. Currently he is CONFAPI youth President (an association of small and medium sized businesses) in his territory. He is also a national web marketing CONFAPI representative. His associate partner is Federico Pinna, a Sardinian young man who studied Economy and Marketing. Likewise his specialization lies in the field of start-ups, more specifically regarding Marketing and Communication projects, and he is also founder and partner of “Milano Food Week”, the Milan Week dedicated to food and wine.
How did you get the idea to open this kind of restaurant and why have you decided to do it?
The passion for good cooking and food service have always fascinated us and we always mixed them in/with our projects. Foodation is a multi-brand holding that includes all the different formats of our firm: Mariù – culinary kebabberia, Macinata – Sarti di burger, Burbee – Artisanal Burger & Beers and the last born, Briscola – Pizza Society.
All the premises belong to the typology of fast or casual dining.
Mariù is the result of an attempt and desire to bring closer a broader female public to the Kebab – World, also due to the introduction of a menu – that allows to create a customise kebab with many different and genuine ingredients that come from the best of the Italian tradition (for example, the Puccia Salentina – a typical regional bread, Burrata cheese, Pecorino cheese, crema di tartufo – truffle cream).
Macinata is the “Hamburgeria – Burger House” where “customization” finds its best application: the bread, the type of meat, the size and the way to cook the latter, and every single additional ingredient are choosen by the customer, whom imagination can run free while inventing his own high quality personalized burger .
Burbee is the only format created for franchising projects and agreements. An “hamburgeria” that reflects a street mood: it offers burgers and handcrafted beers thanks to a series of recipes strongly inspired by the original hamburger and its native land: USA.
Briscola is a pizzeria enhanced by the best Neapolitan tradition, where the main ingredients are (San Marzano DOP tomatoes and Campanian Fiordilatte) associated with a winning spirit, a location with a captivating contemporary design and where the healthiness of the product is exalted. To offer a flawless product is essential; this goal is attainable by using wholewheat dough for pizza and a special care while cooking it in a daily kept clean oven.
What is the main idea of it and what goals you would like to reach?
Foodation is born to meet the new demands of the Italian and international public. Further to our travels abroad we realized that – at least in the big cities – the clients want to eat more quickly compared to the past. Foodation aims to create and manage this type of format at an affordable price without sacrificing the quality of your product and a pleasant environment.
The goal is to be able to spread our quality format through the Italian territory and abroad.
How long it took to organize all? Did anyone help you?
The first format was developed in 2012: Trita. This model, innovative and highly successful, was followed in 2013 by Burbee – artisanal burger&beer. In 2014, the Food Lovers Invest (throttle start up WithFounders) and some business angels invested in Foodation with the aim of contributing to the growth with new openings, also in Milan: thus the first points of sale format Mariù (September 2014), Minced (October 2014) and Trump (February 2015 ).
Why do you think that it is so important- successful the integration of cultures and this reinterpretation of the food?
Food is no longer just the answer to a basic need but it’s also a cultural factor able to leverage on the memories and desires. Going out for dinner, or lunch break, can be a kind of trip, it is certainly an experience, a daily discovery and re- discovery parenthesis.
We are observing, in the last years, a strong emerging trend for the Italian food: Eataly probably is affirming his supremacy and is riding this wave ( defining quality, sustainability, real “Made in Italy”). Do you feel that you are also taking advantages of it, but in a different way?
The stores of Eataly in the world are almost the embassies of Italian soft power abroad regarding the sector of food and wine. Certainly Eataly realized before others the power inherent in the Made in Italy, but it is also true that it is worthily represented abroad.
Next projects – new ideas
For now, after the opening of the three formats that we wanted to create, we are focusing on new openings abroad, for us this is the biggest challenge.
What kind of message do you want to share with your customers through Mariù?
The kebab can be absolutely genuine and unexpectedly refined! Seeing is believing.
What would you like to suggest to young men- women who have a dream and would like to accomplish it?
Preparation is the key, but even more important is the work and the life experience that allows to know the context in which you want to create your own projects.
Ruyi & Lyn is the new modern and trendy spot in Kuala Lumpur, located on the 4th Floor of the BSC ( Bangsar Shopping Center)
Visitors were surprised when they popped into the restaurant for the first time or by chance, totally astonished from the noble furniture that adorns the lounge area, which also credits its beauty to the shiny showcase collection of regal Moet and Dom Perignon. A refined cigar room decorated as a “Parlour” from another era brings its guests in a timeless space where great minds can meet, discuss and create projects. Get lost and relax, sipping one of the best quality whisky and smoke the finest cigars the home has to offer. Business can definitely meet pleasure in the busy private rooms, where guests, managers and entrepreneurs, can rent a space for a business lunch or dinner, and also enjoy their private time with their beloved family and friends. The nice furniture comes from the collaboration with Linds Furniture.
In the second area of Ruyi and Lyn, you can access only with a great entry. All the guests are invited to feel like a VIP as they walk down the majestic red “Valentino” catwalk in their most catchy and elegant outfits absorbed by the enchanting atmosphere created by the suffused lights, giant screen, and the diamond DJ console in the room.
The menu? A bomb. A new concept, a fusion of Asian traditional flavors and best quality ingredients with a contemporary look, a mix able to satisfy even the most sophisticated palates. Modernity meets Tradition; both coexist like Ying and Yang, two halves that come together as a whole, two halves chasing after each other as they seek a new balance.
Each dish is a small work of art ready to be hashtagged, shared, and liked by your followers. What can’t be shared is the privilege to be twisted by the intense, orgasmic, apocalyptic taste of each single specialty designed by the multi awarded Chef James Ho.
Quattro Tavoli (literally “Four tables”) is a place of numbers: as the name says, a little bit more than four are the tables where it is possible to nibble something. There are also four “Champs Elysee- chairs” hanging on the wall, two old style TVs placed on a shelf looking on the public. Six are the spoken languages (Italian, German, English, French, Spanish, Portuguese), and three is the number of the official colors of the bar (red, white, black). Three is also the number of dudes running it! We had the pleasure to talk especially with one of them, to the tune of Carlos Santana, the crazy Lorenzo, the youngest of them, a kind of mascot!
Now, close your eyes and imagine the best of Italy: the powerful creativity of the interior, where everything tells sentimental stories and makes the people feel comfortable. The lights, soft and reassuring, that match perfectly with the many candles put on the tables, the magnificent smell of food on the air that make you eat even if you are not hungry. And the unique music, truly fitting with the location but always different, dipending on who is working that evening. Sometime it is also possible to hear the precious songs of Maurizio, the singer of the group.
But, above all, Quattro tavoli is passion and good vibrations, the one you can get and feel from Lorenzo, Marco and Maurizio: they are discreet but careful, funny and kind everytime they have to explain what is the menu of the day or specialties of the house. Not a huge menu, but it is always enough to find something tasty to try! From antipasti to pasta (bologna, prosciutto, cheese, grilled vegetables, piadizza, pasta etc.), they also have dishes for vegetarians, and you can have some wine (despite the wide choice, also the house wines are really delicious) or only one drink (only one? sure?!), optionally between the many they offer. Absolutely try their Portofino Spritz or Negroni sbagliato, to top off with a “Amaro del capo”, a drink particular to this Bistro!
This cute Bar can offers so much, and above all, it proves that Italy has so much to offer: three great people who do their job with the same enthusiasm they would put in an hobby; with so much love and care, together with the top quality of their products.
Lorenzo is the last one start to working here: after working in Italy, he went to work in Australia and Paris and before moving to Argentina, he decided to reach the other two friends in Munich and start with them this kind of adventure. Marco lived many years in Australia a Maurizio travelled in Europe and South America carrying around his music!
The clientele is a mixture of young and older people, they deserve a visit on saturday for the aperitivo “That’s amore” with an always different DJ and live music, and they offer also a “Party service” for up to 250 people (for private events and companies).
Quattro tavoli is a place in which you can get very good and traditional Italian food, in a comfortable and friendly atmosphere, a really special place, unique in Munich. Somebody found here one’s soul mate, somebody had a cozy evening…
It can cause dependence…but, as Lorenzo says, more probably “relationships” 🙂
Maurizio Cinesi will also be there waiting for you, either you can comfortably sit at home and, after you carried away some delicious food from Quattro Tavoli, listen to its music www.youtube.com/user/mauriziocinesi
Particular to Quattro Tavoli (and if you have already been there, you know it!) are also the special ceramic that decorate discreetly the Bistrot, from the front to the toilets.
When you travel a lot sometimes it’s difficult to find good places to eat where you’re not only satisfied but can actually feel spoiled and happy like a child. If you happen to be in Munich, don’t lose the chance to visit Mimmo!
Below are the comments of people who have already eaten at Mimmo’s restaurant, just to give you an idea of what he is capable of…
“I went there a couple of times and I had two great experiences. Finally, I found a nice pizza in Munich, the service is great and very friendly (and not expensive at all). I will go back for sure”
“In addition to a perfect pizza you can find very nice people working there: what makes Mimmo special is the hospitality and friendliness. Very highly recommended for anyone who would like to be thrown in an Italian environment and have a good meal. It could be useful to have a reservation for the weekend.”
“Be prepared to be transported to Italy the minute you step through the door of Mimmo E Co. The staff is Italian, a lot of the diners are Italian, the ambience is Italian – in fact it feels like you are eating in a family kitchen in Sorrento, not a restaurant in Munich. The food is simple Italian fare at its best with generous portions and good seasoning. The standard menu features all the usual classics with daily specials adding a bit more variety. My friend had a delicious linguine with swordfish, cherry tomatoes and olives – and I had dish envy all night! Prices are excellent value and the green salad was a proper salad not just a few limp lettuce leaves. We were too full to try the desserts but they looked scrummy. Make sure you leave room!”
“The pizza combined with the super friendly service makes it to an amazing place!”
“Tried this place for the first time after seeing all the excellent reviews in TripAdvisor- I actually live just around the corner from this place… Great place! Food is lovely; Augustiner beer is the best choice, friendly and great service!! I visited twice in a space of one week and each time I enjoyed my dinner very much! As it is already mentioned, Pizza crust is not as thin as I expected- it’s fluffy, and very filling but you can tell its made of good ingredients. Highly recommended”
“I found out this restaurant on TripAdvisor, and it was like being back to Italy for a dinner. I’m Italian, I’ve eaten thousands of pizzas in my life but I really loved Mimmo’s creations! I’ve tried Bresaola, Quattro stagioni and Rustica so far: all wonderful. Also tiramisù is good. The place is cozy, the staff very kind and Mimmo is supernice!
I totally recommend this restaurant, especially to those who want to taste pizza for the first time.”
“We got in early and it was a good thing, because Mimmo filled up right away. Great little neighborhood pizza place. It seemed like everyone knew everyone, except us, being travellers from Canada and being tipped off by TripAdvisor reviews. The aroma coming from the kitchen was outstanding. The staff was warm and attentive. We enjoyed some good wine, a couple excellent salads and a couple pizzas each. We left very happy. Pleased as well that we had a 1.5km walk back to our hotel, which we definitely needed.”
“… a perfect dough, the best quality Italian ingredients, baked in a wood fired oven… totally scrumptious. It is an absolute treat to have Mimmo’s pizzas, whichever one is chosen (one of my favorites is with prosciutto, parmesan and rocket/ rucola).
It is also a delight watching Mimmo making a pizza base, throwing the dough into the air and catching it while singing a familiar Italian tune.
Mimmo E Co(rina), the couple that runs the place with love and dedication, real Italian flair and friendliness, make you feel welcome and at home. “
“Habe den Laden gerade vor kurz entdeckt und bin mega begeistert!! Die Pizza ist der Hammer, Mimmo und Corina sind sehr sehr freundlich, einfach super sympathisch! Und auch die anderen Gäste waren sehr entspannt. Alles super! Das ist die beste italienische Pizza die ich in Bayern gegessen habe. Man merkt das hier ist alles schön kross, frisch und gut. Ich komm schnell wieder!
Fazit: Pizza, wie sie sein sollte! Dessert: Super!!”
“Всегда приятно отведать отличной пиццы. Нам показали это место местные друзья.
Очень понравилось пальчики оближешь! Немного прогулявшись от вокзала попадаешь в приятное (не пафосное) заведение.
Притом вкусно все и пицца и паста и десерты! По себе знаю что сложно угодить компании
(6 человек) и что бы все были в восторге.
Попробуйте будет вкусно “
“Accoglienza, professionalità, bontà, gentilezza, si mangia da Dio. Io l’ho trovato per caso, non pensavo di trovare un ristorante di quel livello.”
“Locale accogliente, moderno, con forno per le pizze a vista, insomma un ristorante Italiano “contemporaneo” e non il solito “pasta&pizza” un po’ datato che sovente si trova all’estero. Personale molto gentile ed attento (parlano tutti italiano), menù con buona offerta, tutto buono! Ha la fama di essere il locale che serve la migliore pizza di Monaco e ci credo! Lasciate un posticino anche per il dolce perchè non è da meno. Prezzi adeguati ed assolutamente contenuti. Appena fuori dal centro, ma facilmente raggiungibile (meglio in taxi), non dimenticatevi di prenotare perchè rischiate di non trovare posto! Se siete a Monaco ed avete nostalgia della cucina di casa… questo è il posto giusto! Da provare.”
“Servizio eccellente, locale molto accogliente, Mimmo e Co simpaticissimi!
Quindi diffidate delle imitazioni…e prenotate sempre e solo da Mimmo e Co! “
So, our experience was totally the same, you step inside and Mimmo smiles from the kitchen as you open the door and yells warmly at you in Italian: “Welcome, have a seat, what pizza would you like?”
And while you are appreciating the mozzarella melting deliciously in your mouth, or while you are losing yourself in a marvelous and almost erotic Spaghetti alla Carbonara, he will ask you if everything is all right with the dinner.
…OH, DAMN… YES, definitely so much that you would hug him!
Thanks Mimmo (and your staff) for this special and bighearted treatment, clients can always recognize when you do your job with real passion and love.
Eating healthy is not out of fashion! Welcome to Be Okay!
We were used to think that every aliment capable of being defined as “tasty” is evil for our health and dramatically rich in calories! This way of thinking is over. Dining in Be Okay is not a choice only for Vegans, celiacs, or vegetarians, it is a valid option for customers who care about their health and are ready to try an overwhelming culinary moment, we know very well that eyes and taste buds deserve to be treated in a proper way.
Be Okay welcomes you with a warm smile in a sunny and friendly environment, feeling comfortable is a joke in this Paraguayan rustic chic restaurant, rich in colors and vintage decorations, recalling the power of Green and Mother Nature. Happy, powerful, and healthy are the recurring keywords of the house of Green in the young city of Asuncion. Their main goal is to feed you with sugar, lactose and gluten – free food! What a challenge!
“In Be Okay we offer healthy and nutritious drinks and food, perfectly in harmony with the nature and all beings on our planet. We don’t use any animal origin product, we work day and night to increase the quality of life of everyone choosing a peaceful, eco-friendly, rich in love and healthy alimentation. A wide variety of fresh and natural super nutritious and exotic juices. Green and powerful juices as well as shots of wheat grass, natural ferments and milkshakes with vegetable milk.
Furthermore, organic wines and beer placed aside the incredible Mostojito, Mojito made of sweet reed juice. The menu offers an explosion of intense tastes from salads, pizzas, pasta and desserts; Wraps, Sandwiches, Hamburguesitas, Fresh salads, Pizzas, traditional dishes like Mbeju, Mbeju KESU DOBLE, Chipa Guasu, Sopa Paraguaya, Chipa piru, Picadas and much more… you cannot even imagine.
Be Okay definitely presents an innovative and powerful gastronomic experience, complete and rich in life. Delivery is also an option!”
Let us chat with the owner of Be Okay, Fiorella Migliore.
Why the choice of not having a website but this strong presence on social media?
Want me to tell the truth? We haven’t had the time to do a website since we opened! And it seems, people, and especially our public, are very familiarized with social networks in these days. We love being this close with them, and having them more as friends than costumers. I feel social networks make the connection closer and that’s what Be Okay’s supposed to have.
Why do you always use these words, happiness, health, love, power. What do they mean for you?
They are the north for us, as team. It’s how we want to see the world and the people. Healthy, happy, full of love and power. This is what surrounds me since I joined this lifestyle and is what I want to share with everybody.
When have you decided to go vegan?
I didn’t decide to be vegan. It just came to me as the light at the end of the tunnel. I arrived there step by step following a natural and self love path. I prefer not using tags, they seem to create a distance with others. But I totally agree and support vegan philosophy. I want to live healthy and many years, I love animals, I want to fight and to stop global warming (as the farmed animal industry is the biggest cause of it) and I don’t want bad karma: this is why I changed my lifestyle. I want to be coherent with my feelings of love and gratitude with the life I have been given, and with the earth that is our home, and what I eat, wear, do or say, is how I manifest it.
What is it so special about Paraguay and Asuncion?
The rhythm of life, the nice and warm people, the nature, the opportunities and the flavors of fruits and veggies. Haha!
How much Italian kitchen influenced this choice to open a restaurant and the menus?
Maybe not for the opening but yes we have many Italian options, my babbo pushed me to add Italian flavors and those are just amazing, and please tell me: who doesn’t LOVE Italian FOOD?!
How is the restaurant going so far?
Super good. People are happy to have this option and to start learning about this new- but- ancestral lifestyle. We keep changing many things as the time goes by and We enjoy creating and innovating.
Which satisfaction gave you until today?
Thinking globally, it feels like giving birth and having a baby. Be okay is actually our baby. And it’s satisfying watching him making his first steps. And growing so fast!
What was so difficult about managing a restaurant of this kind?
The day by day is the most difficult part. Offering a service is like riding a roller coaster! And even more when it is about food. It’s not like a shop that once it’s time, you just close and go home. But it’s good if you like adrenaline.
Be Okay Health Food Restaurant Paraguay:
Doctor Hassler, Cruz del Chaco Asuncion, Paraguay
+595-213275667 / Monday closed
Tue – Fri 8:30am – 10:30pm / Sat – Sun 9am – 11pm / Sat – Sun 9am – 11pm
