Colin Wong, Food & Beverage Manager of the E&O Penang, shares some of what it’s like behind the scenes of the hotel industry.
What do you do and how did you get into the industry?
During a long school holiday after GCE’ N’ level examination, I worked as a part-time waiter. I fell in love with this industry and haven’t look back ever since.
What’s the best part of your job?
My job is not fully desk-bound, and it’s very operational. This involves interacting with different people. From new guests at the breakfast room to the regular guests at the bar. This keeps things fun and varied.
What’s your favourite food and beverage pairing?
Champagne with dim sum.
What’s one of the scariest things you’ve seen behind the scenes?
Years back, when I was working in an island resort, we caught a python that was around three-metres long in one of our restaurant kitchens!
The perfect day off would be…
… lazing on a sundeck chair by the poolside with a book.
A day in the life of Colin Wong is…
My day begins around 8 am and finishes around 9 pm. As it is an operational job scope, the majority of my time is spent in the F&B outlets or event venues. Every day is a different day as there are different sets of challenges and different people to meet.
What’s something you’d like guests to know about E&O?
E&O symbolises Penang.
What’s something you’d like people to know about being a food & beverage manager as a profession?
We are like magicians. From organising a surprise birthday party to a wedding proposal dinner; we have many tricks up our sleeves.
What’s your view on the food scene in Penang?
Penangites love food and enjoy dining out. The primary key is to maintain good quality food with great service.
What’s in store for you in the upcoming months?
We will introduce a new beverage menu focusing on aged cocktails, craft spirits and also wine pairing with more Penang-influenced cuisine such as Nyonya.