In those days, the restaurant's reputation made it popular among overseas visitors, and the sudden loss of that market has meant big changes for Wong's bottom line. Local customers in general simply don't spend as much, he explained.
"When we had more visitors coming from places like China and across Asia we could sell all kinds of seafood," Wong said.
"Now we don't keep them in the tank. If we get maybe one customer saying that they want king crab then we will order it special for them."
Even if the customer demand was there, concerns over several outbreaks at Sydney bars and restaurants have forced health officials to reintroduce limits on group numbers and crack down on business practices.
"At the moment bookings are only allowed to be 10 people per group. Normally we are happy to do groups of 20-30 but at the moment we can't," Wong said.
On the other side of Chinatown is another great Sydney institution in the form of Chinatown's longest standing restaurant, Emperor's Garden, which first opened in 1979.
The son of the restaurant's original founder, Valentine Yee, said while times were tough, establishing a home delivery service had been one of the ways of keeping the business afloat.
The Yee family has accrued a range of other businesses in the district so have also been able to offer products from their cake shop and raw meat business as part of the delivery service.
【国际英语资讯:Feature: Sydneys iconic Chinatown eateries adapt to life under COVID-19】相关文章:
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