However, almost all the materials for the restaurant have to be imported. It is not as easy as you might think to run an eatery in Palau. Costs are not low, and there's a shortage of local labor. Even the chef was hired from the Philippines, and Chu had to train the staff from scratch in how to make everything the Chinese way.
然而餐廳的材料幾乎都得靠進口，在帛琉經營餐館並非想像中的容易，成本也不低，加上當地勞力缺乏，連大廚都是她所聘僱的菲勞，煎、煮、炒、炸，從頭訓練起。