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The platform outlined in red looks so fragile—like a footnote to walking on thin ice in life.
Read the note ↘Memoirs of a Chinese restaurateur in Portugal, read through life’s changes and the I Ching.
If you can make ‘creation’ as natural as breathing, it is not because intention is absent; it is because all intention has already dissolved into the breath.Sam Wang
A life told through choices, losses and changes rather than a résumé.
From arriving in Lisbon to the Madrid expansion, family, and the pandemic.
A new digital beginning with XIAOXIONG®.
Photographs and short texts about Lisbon, restaurants, architecture, and the moments that do not fit inside the chapters.
90 translated notes · English edition
The platform outlined in red looks so fragile—like a footnote to walking on thin ice in life.
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“The oceanarium sheds the bustle of the day and returns to quiet;”
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“In the lower-left corner, the shadow holds up a phone;”
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“In the distance, two cable cars glide towards the end of the line;”
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“Beneath the streetlights, a family passes, seen from behind;”
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“The sky, so blue;”
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The Vasco da Gama Bridge lies in the distance; the Vasco da Gama Tower and hotel stand beside the river.
On the floodwall, several fishermen watch their rods. Some stand, some sit; one has simply taken off his shirt.
“In temperatures above thirty degrees, they melt into the habit of what they love;”
Duration: success, no blame. Constancy is favourable, as is having somewhere to go. — Zhou Yi · Heng, Zhou Yi
Heng gives repetition direction and asks that direction to be examined. Fishing in the heat shows commitment; duration alone does not establish a fitting measure.
Enjoyment gives time flavour, while habit can bypass a fresh choice. Continuity includes attending to the body and adapting to the day’s conditions.
Reading in briefEnjoyment can last; measure still needs daily attention.Over thirty degrees, and they remain devoted to what they enjoy. Watching them, this song reminds me that at this age we can still take what we love seriously;
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Hello, I’m Wang Sanxiong — Sam 🤝
The book’s epigraph is my motto, and the starting point for how I understand life, restaurants, and entrepreneurship.
I am a Chinese immigrant living in Portugal, originally from Qingtian, Zhejiang, and a restaurant owner. I love architecture and the history behind it; I love the I Ching, and use Eastern wisdom to interpret the stories hidden behind history.
A battle for small and medium-sized restaurants to reclaim their own customer channels;
XIAOXIONG®; it is not an advertisement in this book. It is proof that, in the second half of life, I am still willing to change.