 Prior to this, you have no restaurant experience whatsoever. True, I mean it's always a love of cooking that I never really get a chance to dive in. While working in the corporate world, I take a lot of notes and doing a lot of research and development in terms of what can I do to really bring back the home style Vietnamese food that I've always known. And you took this really seriously that you went back to Ho Chi Minh to learn from the best to bring these recipes back to Vancouver. Because like you said, I have no zero culinary experience, but I know my food. I know exactly what I want it. I know what I want to bring to market. So I was lucky to work with four of the top chefs in Vietnam to make this a reality. So you shared with me a little bit more about your focus on good ingredients and in relation to the cost of good sold is much higher than compared to other places like your bammies like 10 bucks whereas like outside they're like six dollars. But now I understand what the ingredients right? There's actually when I entered the industry I've learned so much in terms of there's grades in food. There's grades in everything. So in produce meat, so produce they have grade A which is premium like A they listed A, B, C so A meaning the top and then same with meat. So they have like if you go to Costco you see like AAA and sometimes there's like Wagyu or AAA in the single way and then there's much called utility. So that's like the lowest cut of the beef. So we buy at the top and everything that we bring in all ingredients. So we buy the grade, the top grade. A tenderloin is grass fed. So it's harder to get because there's only two pieces of tenderloin in a cow. And if we use grass fed that's even harder to source. So that was our biggest challenge was trying to no matter how much they increase it we have to bring it in because we have to maintain that standard. So your cost is like much higher than industry standards? It's much, much higher. But again at the end of the day for me it's about the food choices that we put out. You should invest a little bit more money into your body. Like I always use this analogy that why do you spend so much money taking care of your car like maintain it like put tons of money but use premium gas. But why do you not put food like quality food into your own body? Like were you ever afraid that if you charged $10 about me that people would not come? Like because that would be what I'm afraid of it's like. For me day one that's what I wanted to do is that I have done a lot of research it's the market that we're the niche that we are looking for. So if people are looking for good quality that's what we want to target. That's really what makes you stand out? It's not about standing out or not Wilson. It's me just really introducing really good food basically good quality home style food to whoever wants our food. So yes we may be a little bit more expensive but I hope that our customer appreciate what we put into our dishes. You know what I really love about what you just said is that you're not really creating something for like tackling a fad or like hey you know what I want to be better than you. You're so focused on yourself and you're so focused on just staying on your own lane that's exactly what makes you special and that's what makes you successful is because you're like this is my vision my focus and people that appreciate that and respect that would come and that's exactly what happened. I think like your passion actually over spills as well as as you treat all your staff like your own kids you're like the big mama because every time I come in like all your staff they're so young and yet they're like the manager of this their house of basically you train them from the ground up everyone comes in with no experience and you give them opportunity you train them well and in turn your guest feels that is that part of what you always wanted to do it's not what I always wanted to do I think it's just a part of me because I feel my staff is my number one asset so when I first started out in working I had good mentors so I think I'm giving it back to I think young people need a chance no matter how you are where you grew how where you educated everybody needs a first chance so I'll bring in anybody who wants to work and wants to learn they can be have no experience they can be as green as they can I'll train them so as long as they have that good work ethic it's about their character and their integrity is that that's what I hire I base my hiring based on that not experience yes having experience great but no experience even better because I can train them from day one