It may only be yum cha restaurant Ding Sing's first year in business, but it represents a milestone in the pioneering career of owner Sam Pang.
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The cook has opened nine businesses in his career in both Brisbane and Tasmania.
Pang came to Tasmania from Queensland in 2016.
He said he came here due to the relative lack in certain speciality Asian cuisines compared to Brisbane.
"I can be king ... [there are] not as many people here so I can be the best of the best ... I can do whatever I want," Pang said.
Pang has one constant goal in his life: to cook, and to cook well.
"I've been across Japan, Thailand, India, Italy, the Americas, Malaysia, Korea and China to learn how to cook," he said.
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Pang said what made his restaurant so special was the care and effort that went into hand-making every meal with almost machine-like precision.
"These dumplings are all handmade fresh everyday, none are frozen ... we make it in the morning," he said.
"We make sure everything is the same weight, same taste, we have to do it all at the same time."
Yum cha is a term given to small, entree-sized steamed meals in baskets.
While Pang said he can't play favourites with his dishes, he said his prawn sesame paper roll was his signature one.
"The paper we hand-make ourselves ... it's a very skinny paper and very hard to make one each time," Pang said.
He formerly owned Asian Gourmet on the Pier - acknowledged as the best Asian restaurant in the state at the Tasmanian Hospitality Association and TasTafe Awards of Excellence in 2017.
Pang also has two bubble tea businesses, with one recently opening in the Quadrant Mall.
In keeping with his emphasis on exclusivity, the brand of bubble tea served at his cafes cannot be purchased elsewhere in the state.
But Pang isn't stopping there, with plans to open another bubble tea cafe in Kings Meadows in the near future.
He also aims to start a new restaurant at the planned Iron Creek Bay Farm Stay development at Sorell.
Pang said it was his love for providing quality meals to his customers that drove him to continue to expand his businesses
"It's a lot of hard work, but it's nice - I can do a lot of good food and people keep coming back," he said.
"One hundred per cent of the people who try my food will come back, guaranteed ... because of how fresh it is."
Pang said the restaurant will have promotions all day on August 8 for Ding Sing's birthday, with bookings nearly full.