From Part-Time worker to Entrepreneur: The Journey of Huanwei Grill
A Culinary Passion Cultivated Early
The founder of Huanwei Grill, Hu Shao-Hang, developed a strong work ethic from a young age due to his family’s circumstances. At just 13 years old, he started working in the food industry, moving from a kitchen apprentice to a restaurant supervisor. Over more than a decade in the culinary world, he became intimately familiar with every aspect of running a kitchen.
During high school, Shao-Hang initially chose the automotive repair track. However, a teacher once told him, “Students in the automotive track typically end up in one of three paths: becoming their own boss, working for someone else, or joining the military.” Inspired by the teacher’s advice, Shao-Hang decided to stay true to his vision of the future and switched to the culinary track, planting the seed for what would become a lifelong passion for food.
Refinement at the Regent Taipei
Through his high school’s internship program, Shao-Hang had the chance to interview at the prestigious Regent Taipei. He recalls the experience vividly:
“It was a group interview. The interviewers asked questions randomly, but none of them asked me anything. Then, Sister Feng from HR noticed me and gave me a chance to speak.”
He expressed his willingness to do anything—dirty or tiring tasks didn’t matter—so long as he could prove his ability. Perhaps it was luck, or perhaps his determination left an impression, but Shao-Hang soon received his offer letter to join the team.
Heading North in Pursuit of a Culinary Dream
Before graduating high school, Shao-Hang had a heated argument with his family over his future plans. Firm in his convictions, he packed the lightest of luggage, took the only NT$1,000 he had, and set off for Taipei to find work. This marked the beginning of his journey toward building the foundation for his entrepreneurial dream.
His culinary career in northern Taiwan was richly diverse, spanning roles in buffets, dim sum restaurants, Shanghai cuisine, health-focused meals, and izakayas. From an apprentice to a chef and eventually a mid-level manager, Shao-Hang not only honed his cooking skills but also learned marketing, media applications, personnel management, and operations—all critical aspects of running a business.
Armed with invaluable experience, he eventually returned to his hometown to seek his path in the culinary world.
The Seed of Huanwei Grill
Upon returning to Hualien, Shao-Hang first joined Peaceful Valley, a renowned restaurant in Shoufeng Township, located in central Hualien.
During this time, the restaurant manager’s advice stuck with him: “You need to learn to think from different perspectives! Reflect more and be willing to try feasible ideas!” These words resonated deeply with Shao-Hang.
Six months later, he was invited to manage another distinctive restaurant in Hualien City—Xiao Bei Yakiniku. As a manager, Shao-Hang excelled in his role, doubling the restaurant’s staff from six to twelve due to increased sales under his leadership.
While working, Shao-Hang consistently participated in local markets, seeking inspiration, discovering new dishes, and competing in culinary events. Recently, he earned second place in the “Jino Indigenous Cuisine Selection” market competition, showcasing his ability to blend creativity with culinary excellence.
In 2023, Shao-Hang officially launched Huanwei Grill, turning his years of dedication and passion into a thriving business.
A Successful Start at the Mgay Bari (Thanksgiving Festival)
Huanwei Grill operates as a mobile food stall, specializing in teppanyaki-style barbecue infused with Indigenous flavors and signature sauces. It travels to markets and events of all sizes, offering bento boxes, on-site grilling, and catering services.
Its first major event was the 2023 Wanrong Township Mgay Bari (Thanksgiving Festival), an annual celebration organized by the township office that attracts both local tribespeople and visitors from afar. Considering the nature of the event and the hot weather, Shao-Hang combined Japanese-inspired flavors with local ingredients like mountain pepper and pickled peppercorns to create a unique teppanyaki pork dish. Despite the heat, the event was a hit thanks to his mother’s bold and enthusiastic sales calls, his stepfather’s expertly crafted grill setup, and his sister’s energetic marketing efforts. The result? A nonstop flow of customers at his very first stall.
Shao-Hang added, “The stalls were assigned by lottery. My sister didn’t get a spot initially and even cried about it, but luckily, one vendor couldn’t make it. She immediately jumped in, helped me design flyers, and worked hard to arrange the booth!”
The success of this event not only boosted Shao-Hang’s confidence in his products but also made him deeply appreciative of his family’s unwavering support.
Continuous Innovation, Creating a Unique Style
At a slow food festival, Shao-Hang was inspired by a new perspective on dining.
He realized the importance of promoting eco-friendly practices, such as avoiding disposable tableware, while also incorporating local elements into his dishes and presentation. Using regional ingredients not only conveys cultural identity but also introduces innovative flavors. Wearing traditional attire or using totemic decorations to his setup further creates a distinct dining atmosphere. This experience of shifting perspectives left a lasting impression on him.
The barbecue at Huanwei Grill is priced between NT$150 and NT$250, with its enticing aroma often drawing in children and adults alike. Shao-Hang fondly recalls one occasion when a child approached him and asked in a sweet voice, “Boss, I only have 50 dollars—can I buy something?”
Shao-Hang explained, “I know not everyone can afford the menu prices. Maybe because I’ve experienced poverty myself, I’m always willing to offer equivalent products to specific customers when needed.”
A Slash Lifestyle, Living Out True Value
For Shao-Hang, life is about continually gaining experience, building connections, and experimenting with diverse business models to explore entrepreneurial opportunities. What started as a career driven by financial necessity has transformed into a source of passion and life lessons. Through his love for food, he’s discovered new perspectives on life and shaped a lifestyle where he truly takes the lead as the host of his own story.
Interview Date: August 1, 2024
Writer: Haru, Huang Hsin-Tzu
