Excerpt from 'The Rise of Secret Tourism' CNN travel
In Hong Kong, underground supperclub Once Upon a Table holds monthly dinners and sells out its 15 or so places in less than a minute. Co-founder Argha Sen is a chef by night and marketer by day, but he says regular rules go out the window when you throw a secret venue into the mix.
“In marketing, the customer has to be given the right information, so he has control. We market Once Upon a Table by not giving them any control -- and seats at our table go in seconds.”
Sen describes his guests as adventurous, open-minded foodies after an experience as much as the food itself.
“The guests are all food lovers from different backgrounds that you wouldn’t be able to meet otherwise,” says Once Upon a Table regular Karen Leung.
“And the food is amazing -- dishes are influenced by different cuisines and methods because the chefs all have full time non-cooking jobs.”