In the beginning it was tough to be honest, we stay almost like a month and a half, sleeping under the trains or whatever it capture. Hi, my name is Cleviz. I'm the owner of Happy Up, which is a Mediterranean cuisine. It's located at Beauty Ward at the Hokka Centre at Level 4. I work with Zikki Sous. I work with Zikki Sous. If you go and look at the menu, it may be quite confusing. It's a mix of Mediterranean, which we do represent like Italian because we do pizza, a very authentic pizza. We do kebabs, which is Turkish, but we do it in a Greek style, because we do use Zikki Sous. We do pork sublake, we do coughed up platter, which they are more like a Balkan dish. I would say this is one of my favourite food. It does represent myself also a bit. Albania has a very big influence of auto months. We do have very good alignment with Turkish food, but we do have also very good alignment with Greek food because we are neighbour. So our cuisine is quite mixed itself. This is more representing where I was born, what I like, and why not? We put a lot of patience, we do authentic. Although we are located in a Hokka Centre setting, for many people may think, you are not doing authentic food, but we do. We do everything from scratch. We do use authentic items, which they come from other countries. The value goes up, of course. My food cost is very high. But as I say, we put a lot of patience on it. I was born in Albania when I was 12, my mother got sick, so she suffered for a couple of years. She passed away when I was almost 14. We needed to move somewhere, and we decided to move to Italy. At that time, it was also a transaction of civil war in Albania, which I would say, like the situation was not one of the best. So we decided, and we were just illegal immigrant. We just take a speedboat and then we go to the other side of the sea. Of course, we were hungry. Sometimes people saw us that we don't have food, they give us some food, but sometimes we also have to go and smuggle in supermarkets or whatever. It was cold also. At that time, we were under age. Because I was 14, my brother was 15. So they proposed us to put us in a foster house. And then from there, our life changed totally. So they gave us shelter, they gave us food, they gave us the possibility to study and to start with our life. When I first started working in FMB, I discovered FMB there, and I fell in love. So I have a long process working for many, many renovated restaurants, bars, ice cream place over there, pizzeria also. It's where I gained my experience. It was tough to journey the first six months because I do have to wash toilets, I do have to cut bread, I have to do the duty for everyone because I was a new comer. But it was a great experience and I really like it. Working in Venice, you get to know like many people from different parts of the world. I did meet my wife, my ex-girlfriend, how I call it always because then we upgraded each other. I met her in Venice and then it started like a love story which we realized that it was a long distance. We was in a middle discussion that I was asking my wife why don't you move in Venice and she say why don't you move in Singapore? She was in a middle of her career. So after six months having this beginning of a relationship, I just decided to move in Singapore in 2012 and then my first job was a bullet in a restaurant. But it was because of her yes of course it's a wedding. Well I come here at 6.30 every day. We started doing pizza dough, we started doing bread, cutting vegetables, washing a bit of the area before because of course we are located in a place which we share, kitchen with over 100 stores and then of course you need to be very careful. hygiene is very important and at 11 o'clock we start operation, routine, medication, and the kitchen. It's needed and I work until 9. With no break I'm always here so you will see me always here. In working time is 11 to 9. The challenge is it's not only me that I face this challenge. Menpower is not that I face that challenge because I cannot handle myself. But sometimes we need to have a balance in life also which since I open in August I don't have that balance yet. One day I wish to have a bigger kitchen to do something more still in a limitation. I don't want to open a restaurant. My concept is like having a fast food but in a slow way. My dream is to expand. I don't want to increase my price. I try because now we don't know what's happening with all the changes that are happening. The supplier price increase and whatever but I want to keep this standard to provide healthy quality food at a very convenient price for everybody. It's very tiring to be honest but it's mine. I can modify the menu as I want without restrictions. Always giving the best to the customer. We have feedbacks of course and we do take very serious feedbacks from our customer. Happy I said that I'm my own owner. I'm tired but I'm so happy. I still energize every morning I come smiling. I greet everybody that comes here smiling. Of course it's tiring some time but it's beautiful. When you have a returning customer that coming with a big smile and saying we really love your food and we want to try more and we are spreading the voice out to our friends. That's priceless. That's priceless. I'm so happy to have you around to be honest. I'm so happy to have them around. We are so blessed to have our loyal customers which is how this business is sustaining to be honest because we are surviving with them at this point of time. Thank you. That's all. This is the most important thank you for the bottom of your heart. Thank you so much for watching. Love you all. Have a pleasant day.