GREATEST: Lindsay Jang
Global restaurateur wears multiple hats (and sneakers) in her recipe for success.
Since launching MISSBISH in 2014, Lindsay has gone on to open some of Hong Kong's finest restaurants. Lindsay's Yardbird, known for its fresh take on Japanese-style izakaya, is now on its way to the US. The Downtown L.A. restaurant is set to open later this year.
What have you been up to recently?
I’m currently working on opening our Downtown L.A. restaurant, a version of Yardbird in Hong Kong, but with a different name. Also, I’m in the beginning stages of launching Sunday’s Whisky, one of our items in the Sunday’s Spirits collection. We’re still touring our book we published last year with Phaidon titled Chicken and Charcoal.
You're an entrepreneur, yoga instructor and mother of two. What’s a typical day like for you? How do you find balance for everything?
I’m fortunate enough to make my own schedule and I have the ability to work from anywhere. Sadly, I’m attached to my iPhone and MacBook. A normal day for me is waking up my kids at 6:45 AM, getting them ready for school, having coffee with collagen, taking my vitamins and supplements all while I’m clearing my email inbox. Also, I generally exercise for one to two hours between yoga, personal training, spinning and hiking. Then I go to Yardbird to meet with my team and I either stay to help service and host or go home and hangout with my kids. It really depends on the day. I’m hyper-organized which makes me more efficient with my time. I’m addicted to calendar invites.
You grew up in Alberta, lived in New York and now reside in Hong Kong. How did each city influence you to become the person you are today?
Canada taught me manners and friendliness. New York added fuel to the fire I already had and taught me how to survive and figure shit out even in the most uncomfortable situations. I really believe I needed the heartbreaking and romantic years of New York to get me to where I am today. Hong Kong has given me the confidence to pursue the dreams I currently have and the ability to bring impossible ideas to life. This city is so rich in opportunity and it’s exciting and inspirational to watch people and ideas grow here.
What inspires you? How do you come up with new concepts, not just in hospitality, but also with your other ventures?
People doing interesting things and excelling in them inspires me. I am also inspired by travel. Being able to spend time in other cities has taught me the behaviors and patterns of people. I'm genuinely interested in different industries, even ones I’m not too familiar with. I love to build teams and provide support and structure to help them succeed. I rarely do anything by myself. I am a true believer in sharing ideas, contacts and networks. What’s mine is yours. It’s the right thing to do.
You started working in your family’s restaurant at 11 years old. What’s your favorite thing about hospitality that keeps you passionate and drives you to continue?
It’s the instant gratification you feel when you make someone happy. It’s that simple.
I am a true believer in sharing ideas, contacts and networks. What’s mine is yours. It’s the right thing to do.
If you could describe each of your ventures in one word, what would they be?
RONIN is special. Sunday’s Grocery is bodega. MISSBISH is community. Yardbird is home and Sunday's Spirits is new tradition. (Sorry, that's two words.)
You’re opening Chicken and Charcoal, your first restaurant in L.A. Can you tell us more about it?
We actually haven’t chosen the name yet. Chicken and Charcoal is our placeholder name, based on the book title. The Downtown L.A. location will be a version of Yardbird in Hong Kong - modern yakitori, amazing food, drinks and service. Fun vibes all around.
What’s your secret to running a successful business? You mentioned that communities breed loyal customers. How do you foresee the future of hospitality changing from that aspect?
My team gets all the credit for our success. My job has evolved into figuring out ways to support them, nurture them, give them the tools to grow and keep them happy. If you want to build a great brand with sustainability you need to focus on your human resources. You can see that happening in other brands, like my personal favorite: Sweetgreen.
How did you find yourself crossing the paths of lifestyle and media, ultimately leading to the creation of MISSBISH?
A lot of my friends were either working at HYPEBEAST or married to people working there [Laughs]. My friends Nicole and Gillian came up with the idea for MISSBISH and they asked me to join them to make it come to life. I’ve always been surrounded by skate and snow lifestyles. Media was brand new to me at the time. I credit my friends in the industry immensely for educating me in a way that feeds into my other brands.
Do you consider yourself an influencer?
I hate that word. I don't consider myself an influencer. In my mind, I document content based on aspects of my life and post it on socials. However, I don’t live my life for it. I like the fact that social media is giving a platform to voice one’s creativity. A lot of the time it’s just noise and a distraction. I have a love-hate relationship with it.
You’re often traveling and constantly on the go. What are some of your go-to sneakers? How do you choose your sneakers between fitness, fashion and daily wear?
You’ll always find a pair of Old Skool Vans in my suitcase. Right now, I like the platform ones because it gives me an extra inch of height. My recent favorite is the Nike Air VaporMax, but unfortunately my daughter stole my all black ones and now she’s even eyeing the Off-White pair. This sounds strange, but I tend to workout barefoot so I wear all kinds of sneakers to the gym and just take them off.
What sneakers are you looking to cop right now?
Do you remember your first pair of sneakers? What is your favorite sneaker of all time?
Where do you see yourself in the next five years?
I have no idea. I’m not a planner!
PHOTOGRAPHY BY JA TECSON AND INTERVIEW BY ANNABEL LEUNG