Infact Chandra Yonjen started his career from Hotel soltee Oberai...He use be waiter in room service and then started his traning in nepal and was send to Bangladesh for traning along with lama, shiva kc, naryan sapkota, ram bhandari etc etc ........his life started from there....his achievement started from working in HOtel gulf, bhaharain......along with pusha thapa ( exe. chef of sherpa hotel), Shiva K.C. ( Food and master of novelle cuisine, owner of restaurant Nepal royal cuisine, Kathamandu..modern nouvelle cuisine, La pamap argentine steak house, La cominda...spanish cuisine, Club 1911, Empire, Exe champagne bar, THe Nepal ( shenzen, china),THe hospitality mart...show rooms in Lazimpat, pokhara and office in senzhen china, elegin office in hong kong). .......He is also knows as king of soho in Hong Kong... 1. problem with yonzen menu is.... most of the curries are made from same base gravy item in menu 23,24, 25, 26 are all made from same base made out of onion, garlic, ginger and spices...so basically all the curry taste same .. Insted what shiva kc did was .............he used different spices like he made chicken lali guras which is cream based khurkha gorkhali tomato based, cream based , chilli and flavoured with timber ( himalayn peppercorn) i will be posting the difference the shiva kc The nepal menu soon in site whatever , he should pay student working there atleast 15 dollar a hour not 10 dollar, and he should stop calling ppl for job and asked him for 3 days trial.....after 3 days trial ,...telling him bye bye...saving money...no wonder he can roam in red pajero. no offence but for me that good is crap.....like they lato desh ma gaado taneri his food eating there is equlivalent to eating in cheap steak hotel.....no class