The post-90s started a business with seven figures against the market, opened a restaurant in Causeway Bay, and banned the evening meal due to the epidemic

Under the epidemic, all walks of life are facing different difficulties, but there are also many people who take advantage of adverse market opportunities to start their own businesses. Three post-90s spent seven figures to open EXIT, a restaurant and bar with a terrace on the top floor of downtown Causeway Bay. I was all ready but encountered the fifth wave of the epidemic, and the ban on dine-in in the evening market was reintroduced. In the face of the sudden restrictions, the shopkeepers continued to operate. Among them, the most uneasy, except for the flow of people, the shopkeeper said, “I don’t know how long it will stop, and I don’t know what policy it will take next.”

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EXIT, which is mainly American-style, is a restaurant on the top floor of a building located on Jardine’s Street in Causeway Bay. As soon as you step into the restaurant, on the left is the place for making coffee, and a lot of locally-made coffee beans will be placed for coffee lovers to communicate with each other. This water bar will also have a bartending section. Happy Hour is really cool to have a drink here. In the evening, there will be a hookah session, so that you can relax here after get off work and find an outlet for stress relief.

However, the fifth wave of the epidemic is severe, and the ban on dine-in restaurants in the evening market has made restaurants that originally focused on the evening market at a loss. The shopkeepers have tried their best, some will offer take-out in the evening market, and some will stop the evening market and turn to brunch. “The night market has always accounted for the most revenue, so the fact that it is not open at night has a great impact on business.” EXIT shop owner pointed out that the flow of people is also the part they are most worried about. “Because everyone is so scared of the epidemic, in fact, there are a lot of people out of the street.” Even if he turned to the lunch market, he joined the takeaway ranks, and he did not specially adjust the price, but he felt uneasy because he didn’t know how the policy would change.

Although the epidemic has made the restaurant owner feel confused, there is still a little comfort in the face of adversity. “Actually, many regular customers are good and will keep introducing their friends. Our employees are also good, and I know the shop environment for a while. It’s not too good, but I’m willing to stay low and work hard together, and I’ve never given up.” Maybe because the theme of the restaurant here revolves around dreams and hard work. Not only the shop owners want a platform for chasing their dreams, but also the young shop assistants. The blood is working hard here.

The three shop owners in EXIT are only 24 (Justina), 26 (Joyin) and 30 (Wing Hey) respectively. The three reading books are politics, BBA and sports science and health education, which have nothing to do with the food industry. But when the three of them walked together, they just wanted to have a space for “chasing their dreams.” While chasing their dreams, they also wanted to have a flat shop for young people to chase their dreams. We don’t have the ability to play to our strengths, so we hope to provide a platform that brings together all the younger generations, so that they can have the opportunity to see their abilities better than others.”

When many large chain stores have closed one after another, it takes incomparable courage and money for small stores to survive. Although the restaurant will face the restrictions brought by the epidemic in less than half a year after its opening, but here you will feel that the owner and employees are very motivated to run the restaurant, and what they insist on each other is “our confidence” With the same enthusiasm, I believe that we need to encourage each other even more during this period, so we can move forward together.”

American Burger with French Fries $98｜2cm thick Angus beef is quite Juicy, and it is quite tasty with instant bread.

All day breakfast $98｜ Cafe’s must-have All Day Breakfast, with all the basic breakfast ingredients, is rich and satisfying.

Black Truffle Mushroom Risotto $98｜The black truffle risotto made with fresh mushrooms, white mushrooms and chicken brown mushrooms. Different mushrooms make the taste richer. Mixed with thick Parmesan cheese and cream, every bite is quite satisfying.

Crab Meat Avocado Salad $98｜For those who want to eat a la carte, this crab salad features kale and quinoa as the protagonists, plus crab meat and appetizing sauce. It will also be topped with grated cheese, and lightly burnt with a musket to make the salad smell different. The concentration is more hierarchical.

Espresso Martini $108｜The espresso martini first created by the bartender Dick Bradsell, with the sweetness of Espresso and vodka, it brings out a slightly sweet feeling. It has a thick layer after drinking it, and the coffee aroma in the mouth is also very rich. I like fragrant coffee. Worth a try with alcoholic friends.

Amazing Oaxaca $108| Made with American Fire Cinnamon Tennessee Whiskey, Monterey Liqueur, Joe Reyes Chile Special Edition Liqueur, with orange juice, cold brew coffee and chocolate bitters. The entrance is very smooth and fresh, but be careful, because it is too smooth, it is easy to drink too fast and get drunk~

After dinner wine $108｜An after-dinner drink made with glutinous wine, Italian hazel liqueur, milk, caramel syrup, and Espresso, very similar to a cup of Tiramisu, sweet and sweet, and friends who like dessert wine or dessert should not miss it!

EXIT

Address: Top Floor, 22/F, Heng Wan, 66 Jardine’s Street, Causeway Bay (click here for the map)

Opening Hours: Monday to Sunday 11am-6pm

Tel: 2833 9921

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