Scheduled Facebook Posts

Recently Facebook added the “Schedule Posts” feature to Facebook Pages.  There have been other social media management tools that would allow you to do it, but now it’s a native Facebook feature so every page admin can use it.

It’s great; now I can line up content for the week… such as when I was in Hong Kong this past weekend the little Facebook bot was putting up posts related to the Night Festival on the Standing Sushi Bar page.

It frees me from bookmarking information that I want to share later; in the past I would take a clip of information and put it in OneNote and hopefully remember that I wanted to post it on a specific date or time.  It was a manual, kludgy process.

Now if I find something interesting I can put it into Facebook immediately and have it publish later.  The feature also makes it easier to create a series of posts as part of a campaign or event.

So yay Facebook for adding it!

One thing that isn’t immediately apparent – you might want to view or edit which posts are scheduled for publishing.  To do that you go to the top of your Facebook page, where the Admin panel is, and click “Edit Page.”  It shows a dropdown with “Use Activity Log” as one of the choices.  Click that and it lists what posts are upcoming.

Scheduled post on Standing Sushi Bar page

Join our mailing list!

You know how there is something that you know you should do but you just never get around to doing it?  For me, creating a mailing list is one of those things.

With a location in Raffles Place, there’s high foot traffic and a strong likelihood of people dropping their name card into a fishbowl for me to add to the list.

With a mailing list I can contact interested diners directly and not rely on the whims of the Facebook notification system to provide updates.

But for whatever reason, I never got around to creating a mailing list.

Until now!

So please do sign up to receive updates about special offers, promotions, events and other related information.  If you have suggestions on what else you’d like to see, let me know!

Subscribe to The Sushi Times now!

It pays to be kind

I admit I’m addicted to the Singapore Seen section on Stomp. While they bill it as a lofty site for citizen journalism, it has turned into a portal showing the ugly side of us all living together on this tiny island.

Public transportation woes, maid troubles, anti-foreigner diatribes, aaaggghhh!

Is this country really debating whether an able-bodied person should let an elderly or pregnant commuter take the priority seat on public transportation?  Isn’t the answer obviously “OF COURSE?”

The government has run campaigns to encourage kindness and graciousness. I’m not sure what the results have been, but it seems many folks are motivated to take action only if there is a concrete payoff.

So us here at Standing Sushi Bar are taking our sushi sensibilities and wading into the teeming, seething mass that is the Singapore public.  Our goal?  Encourage people to be kind – it will make Singapore more pleasant for all!

Do good with Standing Sushi Bar

We’re sending our ninjas out across the streets, trains, and buses of Singapore.  Armed with these kindness cards, if they see you doing something nice then you get free sushi!  Give up your seat on the MRT, hold the elevator door open, pick up some litter… no act of kindness is too small.

At Standing Sushi Bar, it pays to be kind.

Facebook Ad

I was thinking about growing the number of fans on the Standing Sushi Bar Facebook page. There were a few campaigns in my head, some ideas to encourage folks to share the Facebook page with their friends… but then I decided to try out a low-effort way first: pay for a Facebook ad.

I had done this before with what I considered reasonable success. Ran a Facebook ad for a period of 3 weeks which resulted in the fan page growing from around 400 fans to 1,100. I was very targeted with the keywords and demographics so didn’t reach out to many people (whether this is good or bad I have not decided yet). That ad was more than a year ago.

This time the Facebook fan page had 1,457 fans.  In a 48 hour span the ad has resulted in 78 new fans, averaging a cost per click of 20 cents (USD) and cost per new fan of 49 cents (USD). Seems a little high – I suppose that’s partly from being less stringent with keywords so that I catch a broader market which may result in more people clicking the ad but not “liking” the page.

I’m curious what running an ad on one of the major search engines would be like.

In other news, I’m drinking a whisky.


I’m thinking about finding an intern. There have been a lot of ideas rattling around in my head and I’d like to make headway on them. Thoughts on how to improve customer experience at the sushi bar, ways to increase awareness (most important at the moment), and starting a whole new branch of a menu. As a one-man operation on the administrative and office side, the paperwork is piling up and there’s little time left to push the business forward.

Anyway, before I actually try to find an intern I wanted to talk about the idea of an internship. It seems in Singapore, companies treat interns quite poorly – viewed more as a source of free labor with little thought given to the training and education aspect that is supposed to accompany an internship. After all, in return for low or no pay, the intern receives hands-on experience and guidance. What I’ve observed is that companies bring on interns, have them do the grunt work and then chuck ‘em out once the internship period is over.

When I was working at Microsoft headquarters in Redmond, we had a solid internship program. What I found interesting was that after a summer internship, the intern was supposed to be proficient enough to pass a job interview for a full-time position at the company. If the intern wasn’t able to pass the interview, it was the intern’s mentor (the full-time employee) that would receive a blemish on their record (like not being able to have an intern for a couple years or not be considered for a management role).  This drove the behavior of really coaching and guiding the intern.

So before I start searching for an intern I want to make sure that I’m prepared to provide an experience that’s great for the intern as well as for the business.

It’s go time

Marketing and promotion is an area that I haven’t spent much time on. Since the beginning of Standing Sushi Bar (a little over a year ago), I’ve been focused on daily operations and simply learning about the F&B industry. Having the first branch in Raffles Place meant that I didn’t have to do too much outreach – there are so many people in the area that promotions didn’t have to span far.

The 8QSAM branch is in a radically different situation. While I love the Bras Basah neighborhood (I’m a long-time resident), there are lots of people who have no idea this area exists… even though it’s just a couple blocks from City Hall MRT! For the past few years it seemed like a no-man’s land. While it was a central location there was nothing that drew a critical mass of people.

Earlier this year I noticed a lot more activity – the old Catholic High building underwent renovation and has become an arts & dance enclave, the Food for Thought café (hi neighbor!) opened up at 8QSAM, and Bras Basah MRT station began operating. CNNGO talks about the transformation of the area.

I feel SSB at 8Q has opened up as the neighborhood is on the cusp of becoming a destination location.

On the cusp, full of potential, etc. – all great… but potential and the future do not count for nuts when it comes to the present.

Standing Sushi Bar also opened (2 weeks ago) at Marina Bay Link Mall. Great location, again full of potential. When the office towers are complete and everyone has moved in, there are supposed to be more workers there than Suntec City. That’s a huge, captive lunch crowd waiting to be fed good sushi!

But… people are just beginning to move into Marina Bay Financial Centre. Essentially it’s a bunch of empty futuristic-looking glass skyscrapers waiting for the thrum of human activity to commence.

Now that these branches are open, it’s time to shift gears and think about how to spread the word of Standing Sushi Bar. Promote! Promote! Promote!  I have to get into that mindset.

Check-in and review

It has been awhile since I’ve updated. Travels to Taiwan, Japan, the US, and elsewhere have left me feeling loopy and while I wish I was one of those people that can be productive on the road, I’m the type to watch movies for the whole flight.

The sushi bar is going through exciting times. More about that later. I wanted to do a “status report” for myself. Currently in my main corporate job, we’re going through the annual review process.  Since Standing Sushi Bar has been open since August 19, I thought it’d be fitting to review what has happened.

I don’t think I made a list of goals (at least not on paper) when the restaurant first opened, so these are just areas I’m thinking about at the moment.

Customer Interaction

My idea was to create a sushi bar where the diners and the chefs get to know each other.  This would lead to personalized sushi (i.e. the chef knows if you prefer less rice, enjoy a certain fish, etc.) and an opportunity for the diner to learn about new types of sushi based on recommendations from the chef or staff.

Grade: B
For the folks that dine regularly and speak with Roy, the interaction and experience is great. We could do a better job at connecting with the first-time customers and the lunch crowd.  The latter is difficult because it’s fast-paced and noisy but there are certainly opportunities.

Food Quality / Reputation

Sushi is a mainstream, popular dish in Singapore. However the quality range is limited. You either get the conveyor belt sushi which is priced cheap or for consistently high quality you have to pay a bomb at the top restaurants. I felt there was opportunity to offer the high-quality sushi at prices closer to those of the conveyor belt sushi chains – making up the cost difference with the volume of Raffles Place.

Grade: A
In the F&B industry there’s a notion that goes, “If only 1 out of 10 customers complain, you’re doing a fantastic job.” Thank goodness our complaints are less than that since I have a meltdown when I receive one. I put on my Sherlock Holmes cap and start grilling the team about what may have happened. Handling complaints in that manner isn’t productive.

I’m glad that our compliments far outnumber complaints. I’m also happy that the food reviews (8 Days, New Paper, My Paper, etc.) were positive.  I also think the community votes for Top 10 Sushi and Top 10 Sashimi on Hungrygowhere are also a testament to Standing Sushi Bar’s quality.


I wanted a casual, friendly, welcoming place – and the service team play a big part of that.  This might sound like one of the most-obvious statements ever but guess what, good service is hard!

Grade: C+
There are two issues.  One – we’re frequently understaffed. I think there was one week when we were at full strength. Ah, what glorious short-lived relief. The bigger issue is #2 – minimal training program. I think the folks working at Standing Sushi Bar are great, but basically I’ve been relying on their initiative and thinking to handle service issues.  That’s generally fine but providing training and coaching would make our service even better. Further training on the menu items, specific points of service, etc.

Outreach / Marketing / Awareness

Basically – has the target customer base heard about Standing Sushi Bar and do they think about the restaurant in a positive way?

Grade: B-
I’ve done what I’m comfortable with and enjoy – using the internet. We’ve got our Facebook fan page, Twitter account, website, and this blog. That has definitely resulted in general awareness about the restaurant and has been a great channel for feedback and interaction.

But is it really hitting the eyeballs of the target customer base? Remember – Standing Sushi Bar sits in the heart of Raffles Place.  Our bread and butter diner is the PMEB working in the nearby vicinity (within 2 square blocks), of which a good amount are lawyers and finance industry types. Many of whom are barred from using social networking websites in their office.

There’s definitely room for improvement. Flyer distribution, targeted promotions, partnerships with other commercial entities that hit the right customer base… those are a few things I can think of off the top of my head.

The jet lag is kicking in now and my head is going foggy, so that’s all for today! Anyone have suggestions on other categories to review the restaurant on?

The Fall of the Wall Promotion!

Berlin Wall

The Fall of the Wall
Promotion! Three days only!
Berlin Wall Sushi!

In 1989 the Berlin Wall came tumbling down. It was a spirited victory for freedom and gave hope for a better tomorrow.

In 2009 Standing Sushi Bar's wall was knocked to the ground, leading to a one day closure and the sadness of great sashimi being destroyed.

To celebrate the 20th anniversary of the fall of the Berlin Wall and the reconstruction of Standing Sushi Bar’s wall, we are introducing (for 3 days only)…


Come enjoy a sushi roll made with bratwurst, rice, lettuce, and sesame mustard!  9.80 SGD.  Available November 12 – 14.

While you’re here, why not drink a little beer and sake while celebrating the triumph of freedom and the fall of Communism?

WE ARE OPEN AGAIN! (November 12)

Friday I’m in love

Since I’m listening to the Cure’s “Friday I’m in Love,” it seems like a good time to post about our upcoming event.  It will be the first time we’re holding a “special event” at the sushi bar.

HisFoodBlog is bringing Singles Night to Standing Sushi Bar!

Singles Night - Oct 24 

More details…

If you’d like to attend, please send your RSVP to

Raw food stirs the senses.

A few weeks in…

It amuses me.  Every day I wake up (if I’ve slept) and am amazed that the sushi bar is still open.  I wonder if entrepreneurship is supposed to feel like lightly managed chaos. Nudge here, massage there, point the ship in the right direction, and then hold on while it sails through a hurricane.

It is certainly exciting.

The rush to get the store open on August 19 was crazy. The week leading up to it, while I was in Seattle, was one of the most tiring of my life. 8:30 am – 8:00 pm meetings and work dinners for Microsoft and then phone calls about the sushi bar coming in overnight (time zone difference).

Bellevue, WA

I thought once the store opened I would feel tremendous relief. A moment to pause and think, “Wow! The store is for real now!”

That relief lasted for a little less than 30 seconds.  And then an exponential increase in stress followed.

It’s probably common for every new business owner to go through this – when I’m in the sushi bar, as I look around, what gets my attention are the operations and processes that can be improved. I gloss over what is going well.  “Did we give that person a napkin? How long have they been waiting for their food? Can they understand the menu? Do they know we have a lunch set? Why are we running out of miso soup bowls? Are there enough soy sauce packets for the takeaway? Are we tracking orders properly?” Etc.

Salmon Belly Sushi

A positive customer experience is everything. Some of they key things that make up the customer experience are:
- Quality (freshness of the fish, authentic ingredients, etc.)
- Taste (does the high-quality stuff combine to make a great taste)
- Price (do people consider us expensive? cheap? I’m aiming for good value)
- Service (do they feel welcome at the restaurant? Taken care of?)

Highest priority for me is quality – specifically the quality of the fish and the ingredients we use for the sushi rice.  If we can nail the quality, taste will follow automatically – when it comes to sushi you’re getting the flavor of that fresh fish.  Sure, our chef Roy has created original sauces that complement the fish very well but at the end of the day it’s all about how fresh that fish is.

I suppose I’ll write this stream-of-consciousness as various memories pop into my mind.

It’s ‘amusing to think about opening day.  For reasons I don’t remember, I had decided not to have any printed menu.  I thought we’d use the big black glassboards as our menu.  So we wrote all the different sushi on the board as well as our cooked food items.

Glass menuboard

You know what that led to?  Utter confusion. Imagine a glassboard just full of text – and not even English text at that.  We used a lot of the Japanese names (i.e. maguro for tuna) and it was probably overwhelming for customers to come in and see all those foreign words on the board.

Quick learning – people like pictures and people need a menu to hold and focus on.  On that first day it was confusing enough for new customers to stand and eat. I’d watch them stand outside, look at our menuboard, scratch their head, realize there are no seats, and then walk off.  I guess I went over the line in how much change a diner can accept.

So I booted up trusty Excel and whipped up a menu and threw some pictures on the back of it explaining what nigiri, gunkan, donburi, etc. are.  That helped alleviate a lot of confusion.  (Note – these menus are temporary, we’re getting some nicer ones made up as soon as we settle on our regular sushi offerings).

Recommendation: Find a good copy / printing shop and become friends with the owner. A new business is going to be printing out all kinds of things at the start. Flyers, menus, ordering sheets, etc.  Sadly throwing a lot of those away as things get tweaked and re-printing becomes necessary.


In our “Web 2.0” (or are we already in 3.0?) world a recent buzz phrase is “social media marketing.” Twitter, Facebook, blogging, user-generated content (reviews, blog entries, Digg likes, etc.) all combine to create an online reputation for any entity, be it a person or business.

I don’t really care about that. :)  But! I do enjoy using aforementioned tools as a way to hear from people as well as share my thoughts and experiences on what is going on.

I’m active on Twitter, have a Facebook fan page, and you’re reading the blog.  Also happy that if someone searches for ‘standing sushi bar’ on the internet, the restaurant shows up in the top few links.  What’s funny is while I have these interactive web elements going on, the traditional website is neglected. It’s at but is still under construction; right now it’s pretty much an information dump.

Anyway, when the restaurant opened, I did a Twitter promotion where if someone said they were from Twitter while paying, they would get a 20% discount (that promotion has since ended!  But I’m trying to brainstorm some new ones that would be interesting to the Twitter crowd). Surprisingly that got a lot of traction.  I didn’t keep count, but there would be at least 5 customers a day that mentioned the promotion… and interestingly some of the people weren’t even Twitter users.  They were told by someone on Twitter about the discount though.

Facebook Fanpage 

I also did a similar promotion telling people to mention the Facebook page, but few customers did.  Twitter definitely spread the word more.

What I particularly liked was one Saturday late afternoon when a guy came in and ordered sushi.  He was the only customer at that time, so we started chatting.  Asked him what he was doing in the Raffles Place area on a weekend – he said he had heard about the restaurant from the internet and while his girlfriend was out shopping on Orchard he thought he’d come and check it out.

That was awesome to hear.  A new customer who heard about us on the internet (whether it was blog, Twitter, or Facebook is irrelevant) and thought it interesting enough that they would go to the normally quiet Raffles Place area on a Saturday to eat at the restaurant.

Traditional marketing

Before I trumpet the success of internet marketing, it pales in comparison to good, old-fashioned, basic tactics. (Note – this is in the context of a standalone restaurant… if you were a major corporation certainly internet marketing is scalable cost-effective way to reach people).

One of the issues I faced was we were throwing a lot of choices at the customer. They would see the glass menu board, see all the different types of sushi we have, and simply feel overwhelmed.  So we created lunch sets.  I figured for many people they can choose from these 3 sets (instead of creating their own via a la carte ordering) and also save some money as our sets are cheaper than ordering per piece.

Set A: 7 pieces nigiri, some maki, and miso soup (12.80 SGD)
Set B: 3 handrolls and miso soup (9.80 SGD)
Set C: Special donburi and miso soup (11.80 SGD)
(Items in set change on a daily basis depending on chefs’ whims)

Sushi set
(Photo of our lunch set from

Customers who came into Standing Sushi Bar would see our lunch sets highlighted on the menu.  Definitely our most popular order.  It’s affordable, you get variety, and it’s GOOD.  (And I’m not just saying that as the owner, haha)

Problem is that most potential customers in that area don’t walk in and take a look at the menu. As they walk by they see the mass of text on the menuboards, the colorful fish, no chairs, and decide that they are not going to give us a try.  That makes me sad.


Lunch signboard
(Coral writing the lunch specials) 

I bought a signboard, wrote the lunch specials on it, and put it in the OUB Centre hallway… so all the customers walking by can see we offer these lunch specials.

Result: We doubled our lunch crowd.

I don’t consider us having started any true marketing campaign yet. We haven’t distributed flyers (aside from opening day – right in front of the shop) and we haven’t looked into paid advertising yet.  I’d like to give our operations some time to improve and then I’ll explore how we can reach out to more folks.


Every business boils down to this – does it make money?

In the first week, we didn’t.  I thought I had prepared myself for this. Plenty of people told me that it takes months for a restaurant to have a profitable or even break-even day.  So I went in thinking, “Ok, let me set my expectations that it will take us time to grow our customer base and we will lose money until then.”

I don’t like losing money.  I think you all can relate to that thought.

So as “mentally prepared” as I thought I was… OUCH.  Rent. Salary. Fish. Cleaning supplies. Pens for the wait staff. Order sheets. Signboard. Uniforms. Phone bill. Internet bill. Electricity bill. Insurance. Etc., etc. I have never spent so much money in such a short time frame.  It makes me think about how I could have run off to a beach in Vietnam and lived the rest of my life out drinking Sai Gon beer and eating pho.

Thankfully things have turned around!

The “losing money” phase was a lot of pressure, and I’d caution anyone in the same situation to avoid making snap decisions or statements based on reaction to dollars being lost.  Long-term healthy gain versus short-term scorched-earth profits.

Fortune Cat
Please help our fortunes grow, standing sushi cat!


I shall save this topic for another day. I’m surprised that the word that comes to mind when I think about competition is – Fun.  Of course, if I end up out of business because of competitors, I certainly won’t be using that word again.


As expected, the majority of people eating at the restaurant are Raffles Place professional types.  I mentioned in the 8 Days review that during lunch we’re about 80% men (I think cause they don’t have any concerns about standing and eating).  Every few days or so the demographic flips and we’re all of a sudden full of women.  I have yet to discern the Raffles Place traffic pattern.

This past Monday night we had 10 women eating dinner and only 1 guy!

We’re getting a nice mix of folks.  Originally the whole idea was based on fast-paced lunch crowd, but we are getting a lot of people coming in for drinks in the early evening and then selling out all our dinners!  I actually find this amazing.  For 2 weeks we have had full reservations each night for dinner.  (Admittedly we only have 12 chairs… we started with 8 and have bought more chairs because of the popularity of omakase dinner).  I really couldn’t believe it when this past Saturday we had a full house. Everything else in Raffles Place is closed on Saturday night except us, so the folks eating there on a Saturday are purposely seeking us out.

One of the cool things about the layout of the restaurant (it looks like a bar), is it seems to encourage people to be more open and chatty. It’s fun to watch different groups of customers start talking with each other, and I have certainly met a lot of people at the restaurant.

My favorite customer feedback has been from folks who have never had sushi (or sashimi) before or haven’t had really fresh sashimi.  To their friends, I’d like to say thank you for introducing them to a whole new world of cuisine!!

And speaking of cuisine, it’s Sunday night, I was feeling lazy, and my pizza has just been delivered.  So time to eat in front of the television and take a break from sushi bar thoughts.

Oh… and to all of you that have been to Standing Sushi Bar during these first few weeks of operations: Domo arogato!

Lunch Crowd 

Sushi Haikus 7, 8, 9, and 10

Just because I’m in the US doesn’t mean more sushi haikus aren’t going up on the hoardings!  Well, that is if the manager Coral is putting them up.  We had a temporary National Day sushi appreciation poster.

Pink marbled tuna
Sunshine orange ikura
Pearl white hamachi

Come, taste our sake
Shimmery pink salmon or
A glass of rice wine

At night I drink beer
Sake, shochu, yuzu too
And enjoy sushi

What else can be more
Elegantly delicious
Than sushi, my  friend

What to do with all that space?

I wish I was talking about the interior of the restaurant.  Instead, I’m referring to the construction hoarding that is covering the front of the shop while renovation goes on inside.


As a temporary effort, I printed out posters of the logo, the website, and the twitter address for Standing Sushi Bar.  There’s still so much white space though!

Since the renovation will be taking a few weeks, it would be good to increase the profile of the restaurant and get key messages out to potential customers.  There is a lot of foot traffic in that hallway, and most importantly, there are many sushi-eaters.  Why are there sushi-eaters? Because Sakae Sushi, one of the few Raffles Place sushi joints, is diagonally across the hall from me.

Every day a line forms at Sakae… and while I don’t intend to compete directly with them, they are the primary competitor in the area.

While people wait to enter Sakae, I can use the construction hoarding to make them aware of Standing Sushi Bar and what my restaurant will offer.

To keep the wall ‘fresh’ I’m changing the posters every couple of days.  Sushi haikus, trivia, quotes, and other writings to entertain the passer-bys.

Haha, and easy blog content – I’ll post the sushi haikus!

Sushi in Straits Times

Huzzah! Standing Sushi Bar was mentioned in the Straits Times’ “Taste” section today in the ‘Food gets fresh ideas’ story.  Thanks to the reporter, Rebecca Lynne Tan, for contacting me.  On a sidenote, my friend Trina mentions that Rebecca is “hot.”  (Alas I only spoke to her over the phone).  Anyway, article below!

ST 07-19-09 SSB Preview 



What: It will be as the name suggests, a standing sushi bar

When: Early next month

Where: OUB Centre, B1-02B, 1 Raffles Place

Price: From $2 for a nigiri sushi

What to expect: The little 614 sq ft restaurant will boast a sushi counter with standing space for 15 to 20 people.

Geared towards the fast-paced environment of office workers in the CBD-area, the bar hopes to have a turnaround every 20 minutes or so.

You can expect made-to-order sushi by an experienced Japanese sushi chef throughout the day.

Tuck into California rolls, sashimi, nigri sushi, sushi rolls and items such as chirashi sushi, which will also be available for takeaway in the mornings.

Its owner, American-born Chinese and Singapore permanent resident Howard Lo, 32, a regional manager for online community support at a software giant, first thought of bringing the Japanese concept to Singapore in April last year.

But it was only in February this year that a piece of prime retail space in the busy basement of OUB Centre opened up.

He reckons a concept like this would work only in the Raffles Place area where professionals and executives desire quality food despite their busy schedules.

He has sunk in more than $200,000 to start this venture, which is slated to begin operations in the first week of next month.


Other upcoming restaurants highlighted in the article are Hatched (all-day breakfast), District 10 Bistro Wine Bar (apparently I’m not the only one who believes in straightforward names), and Mykii (a Belgian beer & dessert place).

8 Days (a week)

Quite a pleasure last week to open 8 Days magazine and read a preview of Standing Sushi Bar!  I thought it was very cool (and a jolt of reality) that my little sushi place is in the pages of 8 Days. I read the magazine every week and look to their food section for new restaurants to try out, and now SSB is one of them!

8 Days

“Ooh I need your love babe,
Guess you know it's true.
Hope you need my love babe,
Just like I need you.
Hold me, love me, hold me, love me.
I ain't got nothin' but love babe,
Eight days a week.” – The Beatles… possibly singing about how new restaurants need support from local publications to get the word out!

New Shops Opening! (or so it says)

How exciting!  It’s a silly thing to get in a tizzy about, but the first “public” (aside from this blog) exposure of Standing Sushi Bar has been released.  The OUB Centre Great Singapore Sale 2009 brochure features new shops opening.

OUB Centre brochure

I can see it now.

Husband: “I’m hungry.  Let’s eat sushi!”

Wife: “In a bit dear.  First I want to check out Honey World.  Our bee propolis needs filling.”  (Serious question – what is a bee propolis?  And I bet they have the market for Top Quality Bee Products cornered in Singapore).

Husband: “Ok, whatever you say.  As long as we get to eat at Standing Sushi Bar afterwards.  Do you think they have chairs?”


OUB Centre gave me a 30 word limit to describe the restaurant.  I decided to match the description with the name (Standing Sushi Bar).  Straightforward, jam-it-home, direct message:

“Stand, order sushi, and eat! Healthy, fresh, and high-quality sushi hand-made in front of you. Fish is flown in everyday and prepared by our master sushi chef Ryuji Kawasaki.”