Taste, taste, taste. Work, work, work. This morning was a lot like the one before. Chef Andre prepared more dishes for us to try. Seafood features heavily on the menu – we have dishes like thunder tea rice topped with succulent grilled prawns, otah sandwiches and a squid gado gado. We work with Ah Hua Kelong, which supplies us with the fresh fish and shellfish we need. We're always taking in feedback so the tasting process is a constant back and forth.
In the afternoon, I spent some time troubleshooting the website's e-commerce platform. The worst thing would be customers not being able to check-out after adding everything they want to cart. I was also informed of printing delays for our bottled cocktail labels so we had to launch without the drinks. I designed an EDM that announced our soft launch to friends and family, keeping the group small at first
At around 6pm, the website was finally ready to launch. I prepared for everything to go live at 11am on Good Friday. I didn't know how to feel at this point, to be honest. Everything went by in such a flash. If anything. it felt like the pressure was now on.
We celebrated the small victory with the team over a couple of drinks, cleaned up the space and went home early. I managed to sneak in some Netflix before heading to bed.