We caught up with the brilliant and insightful Michael Suen a few weeks ago and have shared our conversation below.
Hi Michael, thanks for joining us today. What sort of legacy are you hoping to build. What do you think people will say about you after you are gone, what do you hope to be remembered for?
Back around Waimanalo, Oahu, the community noted that I have left such a big impact to its community for selling affordable and good food around their neighborhoods. Hawaii is regarded as a very expensive place to live in, and I wanted to do my best to deliver some cheap eats to keep everybody happy. I would sell bread, ice cream, freshly made entrees, etc. Now that I’m currently in Pennsylvania, I want this community to have a delicious, healthy, and affordable meal. We always try to keep the cost as low as possible even when the prices of ingredients keep rapidly increasingly after covid. We’re here to serve the community an alternative to the rising expansions of fast food chains coming to Willow Grove like Chipotle, Daves, and restaurants. We prepare our food on a daily basis and make the dishes to order. There is nothing, but love in all the process of what we do here at Momoyama. My other dream is a long way from now, but I am hoping to share my food and taste of cooking to everyone around the world by selling my seasoning.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
I’ve been in the food industry for my entire work life, for 40 years now. I originally worked in a popular Hawaiian BBQ chain called L&L Hawaiian BBQ. Later on, I would move onto working in the hotels around Waikiki. Afterwards, I started my own a food truck business that would go around Ward and Waimanalo area. My lovely wife, Eyvonne, and I would do everything on our own. She would wake up at 5:30AM every day to go to Chinatown, pick up groceries, take kids to school, prep the food, clean everything, cook food, and log everything down. It’s not enough to explain what her daily life, but she was a super woman behind the scenes of the operation. I would just cook the food and drive around the east side of Oahu to sell to kids and workers when they were hungry. It was not an easy job, but it was fulfilling to make the community happy with good food.
Eight years ago, I received a business opportunity to come all the way to the east coast and open up a restaurant with other people from Hawaii. Fast forward to February 2021, I decided to branch out as Momoyama somewhere in Willow Grove with one of my partners. It turned out to be such a blessing because I get to see people enjoying my food and families sharing memories at my own place.
I’d like to think Momoyama can be a fun gathering spot with loved ones and spending time with each other, enjoying a new experience of ramen and Hawaiian BBQ. You really cannot get this combination, let alone Hawaiian BBQ around here. Hawaii comfort food is not a common thought at all when you think about genres of food in the US. And since Hawaii is a melting pot of cultures, I want to share the layers of flavors of Hawaii culture into each dish. Everything is made with love and big portions at Momoyama like if you were sitting at home with the whole family – it’s made for sharing with others to enjoy.
Besides getting to see and hear chitchatting outside of the kitchen, my favorite part is being able to see my wife and son help out with the restaurant. Nothing could make me happier working besides them and be successful together with them. In the last four months, my son always has been so determined in helping to share the Momoyama brand out to the community and befriending with everyone who he talks to, so I hope we can keep growing in support every day.
What do you think helped you build your reputation within your market?
We’re one of the only restaurants that serve Hawaiian BBQ, and the only restaurant to serve both ramen and Hawaiian BBQ. We have a really unique blend of products at Momoyama. None of our food is rushed out to be quickly served. Everything is made to order, so we take our time to show the best quality.
Not to mention, we’re a mom-and-pop shop. It’s a small business ran by two families. My family and my partner, Don Cheng’s family over at Havertown location. It basically radiates family feeling type of vibes as soon as you enter our doorsteps. At both locations, everyone tries interacting and connecting with the customers, because everyone is treated like family once you step inside Momoyama.
Any advice for managing a team?
I believe managing a team is really about building trust and making people feel valued. I try to be open and transparent so that everyone understands not just what we’re doing, but why it matters. People got to be called out when they’re not doing things right. Everything should be done consistently well, because we’re trying to give every customer the same top experience. Either in or you’re out, no exceptions. At the same time, I make sure to balance workloads, because the mood in the kitchen or in the front suffers when just one person is not acting properly. I’ve found that when people have some kind of ownership and feel heard, their motivation naturally rises. Recognition is also huge. When the restaurant wins, everybody wins. Celebrating wins, big or small, reminds people that their work matters. I care about creating an environment where mistakes are treated as learning opportunities and where growth is encouraged.
Contact Info:
- Website: https://www.momoyamaramen.com/
- Instagram: https://www.instagram.com/momoyamaramen/
- Facebook: https://www.facebook.com/people/Momoyama-Ramen-Hawaiian-BBQ/61575746862797/
- Yelp: https://www.yelp.com/biz/momoyama-ramen-and-hawaiian-bbq-willow-grove
Image Credits
All shots taken by Carter