“We never counted the hours, because we were team players and didn’t mind. We liked our jobs so the hours didn’t feel long.”
Also popular were the the hotel’s F&B offerings, particularly the Rainbow Room and the Pavilion, both of which attracted notable local socialites and international celebrities. Working at the hotel from 1975 to 1986, Toh Toh Ma played an integral part in setting the direction for the hotel’s dining experience. Like Joseph, she started off behind the scenes in the Beverage Department in 1974, and was later promoted to Chief Executive to oversee their dining offerings.
“Chef Leung, the head chef at the Rainbow Room, had great skills. He knew every Cantonese dish and some special traditional ones, but he could also be innovative and tailor-make dishes for his customers,” says Toh Toh. “A lot of chefs can be stubborn, but he really wanted to make sure that everyone just enjoyed the food.”
Looking back on her 12 years, Toh Toh reminisces of the community they built in the hotel, the “home away from home” as she so fondly describes. “We were like siblings. We didn’t feel like we were working — when we went to work it was like going home!” she says. “We never counted the hours, because we were team players and didn’t mind. We liked our jobs so the hours didn’t feel long.”