Firstly allow us to hope you all had a great time over the Christmas holiday’s and hope you have a fantastic new year for 2015! And f you like Chinese superstition you will love the fact that 2+0+1+5=8

2014 was again a year of mixed emotions.

The sad part of expat life is with losing friends repatriating home or elsewhere, and this year has seen quite a few close friends leaving.

On the upside, the pub underwent a major upgrade where we re-invested more than one million yuan to make your experience at One for the Road even better!

These renovations have seen an increase of customers and business in general, most notably in the beer garden which now seats 160 people. And it is full quite often.

This increase in business has pushed the kitchen to it’s limits and to ease the burden we have developed a tasty snack menu exclusively for the second floor which has been well received. 

I like to think I am right more times then wrong, but boy was I wrong in thinking we could never have more people then we did on Halloween Night. On Christmas Eve by 6:30pm every chair in the pub was occupied. In fact we were so full that people sat around the garden BBQ/Buffet area too!

Unfortunately we allowed food to be ordered upstairs as well which placed the kitchen under too much demand and we were not able to keep up. I would like to apologise to the customers and reassure them that the new policy of snack food only on 2nd floor ensures this will not be repeated.

Despite this setback everyone had a great night and enjoyed the party.

The Christmas Day buffet was also a busy day and night and the kitchen served over 1,200 meals/dishes for the 2 days.

New Years Eve turned into a party of epic proportions! With the snack food only policy for the second floor, the kitchen managed to stay ahead and serve everyone their food with not one complaint which is really amazing considering we served 109 meals for lunch and a total of 700+ meals for the whole day/night.

The pub served nearly 1,000 free shots and as well as 400 glasses of champagne. 550 party popper were fired and the disco rocked the night away.

A huge thanks to all the staff from the Kitchen Chefs & Cleaners to the Bar/Service Staff Supervisors and Managers and one section that is always forgotten our administration staff of Janet, Shirley & Bill who do all the purchasing and organizing beforehand.