Trio charged by ICAC in Japanese ramen shops bribery and theft case jailed
2023-2-9
A former head chef and two former managerial staff, who were among a number of former employees of two Japanese ramen shops charged by the ICAC with conspiracy to steal cash proceeds totalling about $190,000 from cash tills and bribery for conniving at the misappropriations, were today (February 9) sentenced to jail terms ranging from six to 13 months at the District Court.
Wong Shing-tat, 34, former head chef of Bright Mark Restaurant Limited (Bright Mark), was sentenced to 13 months’ imprisonment. Ng Wai-to and Lam Ting-fung, both 29, respectively former shop manager and captain of Bright Mark, were jailed for seven and six months respectively.
The trio earlier pleaded guilty to a total of 10 charges – three of conspiracy to steal, contrary to Section 9 of the Theft Ordinance and Section 159A of the Crimes Ordinance; and seven of offering an advantage to an agent, contrary to Section 9(2)(a) of the Prevention of Bribery Ordinance (POBO).
In sentencing, Judge Mr Edmond Lee Chun-man said all three defendants had breached the trust placed on them. Wong Shing-tat, who orchestrated the scam in his capacity as the head chef, was the most culpable and thus faced the heaviest sentence.
Six other former employees of Bright Mark, aged between 23 and 43, had earlier pleaded guilty or found guilty after trial, involving a total of 12 charges – two of agent accepting an advantage, contrary to Section 9(1)(a) of the POBO; and 10 of the aforesaid charges.
Assistant operations manager Chan Ka-tai, captain Lam Wing-sze, senior chefs Yu Hoi-lun and Yu Sai-ming, and chef Lui Kin-shing were earlier each sentenced to 80 hours or 100 hours of community service order. Waitress Lau Sui-lin has her sentencing scheduled for February 17.
At the material time, Bright Mark operated a number of Japanese ramen shops under two brand names – Bari-Uma Ramen and Fu-Unmaru. Wong Shing-tat was the head chef of Bright Mark. He was responsible for managing the kitchens of all branches operated under the two brand names. According to Bright Mark’s policy, food orders made by customers must be input into a computer system and placing verbal food orders with kitchen staff was not allowed.
The court heard that the defendants took part in a misappropriation scheme involving improper handling of cash coupons and meal orders made by customers, and committed bribery for conniving at their stealing of cash proceeds totalling about $190,000 from the Tseung Kwan O branch of Bari-Uma Ramen and the Tsim Sha Tsui branch of Fu-Unmaru.
Between August 2017 and November 2018, seven of the defendants, namely head chef Wong Shing-tat, shop manager Ng Wai-to, captain Lam Ting-fung, senior chefs Yu Hoi-lun, Yu Sai-ming, chef Lui Kin-shing and waitress Lau Sui-lin, had conspired together to steal cash proceeds totalling over $150,000 from the cash till at the Tseung Kwan O branch of Bari-Uma Ramen.
Captain Lam Ting-fung had also offered bribes of $6,000 and $9,000 to head chef Wong Shing-tat and chef Lui Kin-shing respectively for conniving at the stealing and complying with verbal food orders made to kitchen staff.
Between August and November 2018, head chef Wong Shing-tat, shop manager Ng Wai-to and captain Lam Wing-sze, had conspired together to steal cash proceeds totalling over $34,000 from the cash till at the Tsim Sha Tsui branch of Fu-Unmaru. Meanwhile, assistant operations manager Chan Ka-tai also accepted bribes of $4,000 from shop manager Ng Wai-to for conniving the stealing.
Bright Mark had rendered full assistance to the ICAC during its investigation into the case.
The prosecution was today represented by Public Prosecutor Jason Lau, assisted by ICAC officers Ally Cheung and James Law.
Wong Shing-tat, 34, former head chef of Bright Mark Restaurant Limited (Bright Mark), was sentenced to 13 months’ imprisonment. Ng Wai-to and Lam Ting-fung, both 29, respectively former shop manager and captain of Bright Mark, were jailed for seven and six months respectively.
The trio earlier pleaded guilty to a total of 10 charges – three of conspiracy to steal, contrary to Section 9 of the Theft Ordinance and Section 159A of the Crimes Ordinance; and seven of offering an advantage to an agent, contrary to Section 9(2)(a) of the Prevention of Bribery Ordinance (POBO).
In sentencing, Judge Mr Edmond Lee Chun-man said all three defendants had breached the trust placed on them. Wong Shing-tat, who orchestrated the scam in his capacity as the head chef, was the most culpable and thus faced the heaviest sentence.
Six other former employees of Bright Mark, aged between 23 and 43, had earlier pleaded guilty or found guilty after trial, involving a total of 12 charges – two of agent accepting an advantage, contrary to Section 9(1)(a) of the POBO; and 10 of the aforesaid charges.
Assistant operations manager Chan Ka-tai, captain Lam Wing-sze, senior chefs Yu Hoi-lun and Yu Sai-ming, and chef Lui Kin-shing were earlier each sentenced to 80 hours or 100 hours of community service order. Waitress Lau Sui-lin has her sentencing scheduled for February 17.
At the material time, Bright Mark operated a number of Japanese ramen shops under two brand names – Bari-Uma Ramen and Fu-Unmaru. Wong Shing-tat was the head chef of Bright Mark. He was responsible for managing the kitchens of all branches operated under the two brand names. According to Bright Mark’s policy, food orders made by customers must be input into a computer system and placing verbal food orders with kitchen staff was not allowed.
The court heard that the defendants took part in a misappropriation scheme involving improper handling of cash coupons and meal orders made by customers, and committed bribery for conniving at their stealing of cash proceeds totalling about $190,000 from the Tseung Kwan O branch of Bari-Uma Ramen and the Tsim Sha Tsui branch of Fu-Unmaru.
Between August 2017 and November 2018, seven of the defendants, namely head chef Wong Shing-tat, shop manager Ng Wai-to, captain Lam Ting-fung, senior chefs Yu Hoi-lun, Yu Sai-ming, chef Lui Kin-shing and waitress Lau Sui-lin, had conspired together to steal cash proceeds totalling over $150,000 from the cash till at the Tseung Kwan O branch of Bari-Uma Ramen.
Captain Lam Ting-fung had also offered bribes of $6,000 and $9,000 to head chef Wong Shing-tat and chef Lui Kin-shing respectively for conniving at the stealing and complying with verbal food orders made to kitchen staff.
Between August and November 2018, head chef Wong Shing-tat, shop manager Ng Wai-to and captain Lam Wing-sze, had conspired together to steal cash proceeds totalling over $34,000 from the cash till at the Tsim Sha Tsui branch of Fu-Unmaru. Meanwhile, assistant operations manager Chan Ka-tai also accepted bribes of $4,000 from shop manager Ng Wai-to for conniving the stealing.
Bright Mark had rendered full assistance to the ICAC during its investigation into the case.
The prosecution was today represented by Public Prosecutor Jason Lau, assisted by ICAC officers Ally Cheung and James Law.