Seven years is a long time for anything. Especially in the food and drink business, where eateries often go from open to closed in the blink of an eye.
Table & Apron, a popular restaurant in SS20 Damansara Kim, is certainly standing the test of time. Since 2014, they have been delighting diners with hearty comfort food such as duck leg comfit, beef ragu, and of course, their trademark buckwheat fried chicken.
It’s been quite an adventure for founder Marcus Low. He began his culinary journey by running a successful supper club known as The Kitchen Table, before deciding to open a restaurant of the same name in 2014. It would later be renamed Table & Apron.
Low currently runs the restaurant with managing partner Asya Tan. They oversee about 50 employees, including those at the neighboring Universal Bakehouse.
“During our 7th-year anniversary, we’ll be featuring some dishes that were a blast from the past that people kept asking to be on the menu, and we coined them appropriately as our ‘Greatest Hits’. Like that rock band staying relevant with the times, we’ve brought on some past signatures that have stood the test of time, another reason to love what we do,” said Low.
Here, Low looks back at seven amazing years in the industry. He shares with Tatler the seven most important lessons he’s learned from running Table & Apron.
1 RUNNING A RESTAURANT IS HARD
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