Clarence has been working at Outback for more than 12 years after graduating from university as a waiter, bartender, and receptionist at various branch, and in 2023 he started working at the TST East branch, where he is now the General Manager.

What attracted you to work at Outback?

When I was in college, I was already attracted to Outback's old Australian wooden décor. The classic décor, together with the lighting and music, made me feel very relaxed. After working for many years, what attracts me most to Outback now is my sense of belonging!

What does ‘No Rules, Just Right’ philosophy mean to you personally?

Try to meet the needs of our customers and be flexible in response to the situation. It's an inspiring concept that can be applied not only to my guests' catering needs and hospitality, but also to my life!
 

How would you like to be remembered by customers?

I hope our customers remember our hospitality and come back to us often. Most of all, I hope our customers remember the name of our staff, because we will also remember how to address them, so that the relationship between the restaurant and our customers could be close and loving.

What is your favorite Outback menu dish?

My most recommended dish is the "USDA Slow Roasted Prime Rib". I think this dish is the restaurant’s most sincere work, which brings out the original flavor of beef. It is not only limited in supply, but also not available in every steakhouse in Hong Kong. Over the years, no matter how much the menu has changed, I admire Outback's persistence in serving this dish!

What hobbies or special interests do you pursue in your leisure time?

I love reading and running. Recently, I've been having an "occupational disease" and been observing other restaurants when I eat out, including staffing, service attitude and quality of food.

Visit Clarence and the team at Outback Central Entertainment Building