What's wrong now. Google has an unclaimed pin for 66 Syed Alwi #01-01. Anyone Googling you sees no hours, no photos, no menu, and no website link. Some random "Wei Xiao Bao" listings (Comtech, Bedok) confuse the search even more.

The fix. Claim the listing. Add 20 photos (food, interior, exterior, the hat logo). Set the hours. Add the bilingual name "Wei Xiao Bao 喂小宝". Link to the new website (we'll have a placeholder up by week 2). Write the description in both English and Chinese.

What changes within 30 days. The listing starts showing up for "Chinese restaurant near me" searches within 2km. Reviews start coming in once people see the listing. Google Maps gives you turn-by-turn directions. This single move takes you from invisible to discoverable.

What's happening. When we tried to fetch facebook.com/weixiaobao66 to read your menu and recent posts, Facebook returned a "Please log in to continue" page. That means anyone Googling you who isn't already logged into Facebook sees nothing — same as if you had no page at all. Worse: it suggests "this business doesn't want me to find them".

The fix. In Facebook page settings, switch privacy to public. Confirm posts are visible to non-followers. Check that the menu PDF (if any) is downloadable without login.

What this earns you. The 60–80 monthly Singapore Google searches for "Wei Xiao Bao Singapore" all currently land on a login wall. After this fix, they land on real content — your menu, photos, hours.

The two platforms split the city. Foodpanda dominates the office-lunch and CBD crowd. GrabFood owns the supper and HDB-resident audience. In Jalan Besar both are heavy users — your block alone probably gets 200+ deliveries an evening from 8pm to 10pm.

What we ship. Menu photographer for 25–30 dishes (a half-day shoot). Menu data entry on both platforms. Pricing strategy (delivery menus run 10–15% higher than dine-in to absorb commission). Sync with your kitchen ticket flow so orders land on the line, not in someone's inbox.

The maths. Once both are live and indexed (about 60 days), expect 200+ orders a month between them. After 30% commission, that's roughly $4,900 net new revenue. The single most-leveraged move you can make in the first month.

Home. A hero with the Qing-dynasty hat logo, the name in English and Chinese, the supper hours and address. One sentence telling the 喂小宝 / 韦小宝 pun. Three signature dish photos. A WhatsApp button. A "View menu" button.

Menu. Every dish with a photo, name in EN and 中文, and price. Categorised — zi char, soups, rice, noodles, sides. Mobile-friendly because 80% of diners check the menu on their phone before they call.

Story. The brand pun explained. Why you opened on Syed Alwi. Isaac's photo. (This is the page Jin Yong fans share on group chats.)

Visit. Map, hours, reservation form, WhatsApp link, two phone numbers (mobile + landline), photos of the storefront so first-timers recognise it from the street.

Press / Stories. Empty at launch. Fills up monthly with the 4 SEO articles we publish.

What it does. Says hello in the language the customer wrote in. Answers questions about the menu, hours, location, and signature dishes. Takes reservations (date, time, party size, contact) and books them into the system. Sends a confirmation. If the customer wants to talk to a human, hands off to Isaac or the floor lead.

What it never does. Promise specials it doesn't know about. Take phone payment. Confirm stock without the floor checking. Make jokes about the Stephen Chow film unless prompted.

What this catches. The 9:45pm "are you still open?" message. The Saturday afternoon "table for 6 at 7pm?" booking. The "do you have set menus for Chinese New Year?" question. About 30 enquiries a month that would otherwise go to a missed call or a one-line text.

The hard truth. Singapore diners pick by photo before they read a single word. A Foodpanda listing without photos converts at maybe 1%. With professional photos it converts at 6–8%. Same menu, same kitchen, six times the orders.

The plan. Half-day shoot with one of our food photographers in your dining room. Real plates from your kitchen. Real lighting (afternoon natural light through the shopfront). 25–30 dishes — your top sellers, your signature, your photo-worthy ones (the steamboat with the Qing-hat presentation, the chicken in the red bowl).

Where the photos go. Website menu. Foodpanda + GrabFood listings (these alone justify the shoot). Google Business Profile gallery. 小红书 posts. Future Instagram. One shoot, used everywhere, forever.

Month 3 (foundation). 1) "What is tze char? A guide to Singapore's most-loved Chinese cooking style." 2) "韦小宝 — the Jin Yong character behind Wei Xiao Bao restaurant." 3) "Best Chinese restaurants on Jalan Besar (with photos and prices)." 4) "Where to eat tze char near Sim Lim Tower."

Month 4 (menu spotlights). Articles about your signature dishes. "How to order salted egg crab in Singapore." "The history of black pepper crab and where to eat it now." "Why prawn paste chicken is Singapore's secret weapon." Each links back to your menu.

Month 5 onwards (cultural). The Stephen Chow film universe. The pun explained for English readers. The supper culture of Jalan Besar. CNY menu specials. Each article is about 1,000 words, in EN and 中文, with hub-and-spoke linking. The articles compound — each new one boosts the rankings of the older ones.

What 小红书 (Xiaohongshu / RedNote) is. The Chinese-language Instagram-meets-Yelp. Mandarin-speaking 25–40 year olds in Singapore use it heavily — to discover restaurants, read honest peer reviews, plan dates, choose where to take family from China.

What's there now. Search "Jalan Besar tze char" on 小红书. You'll find 30–50 user-generated posts about Lam's Garden, Yong Kee, Swee Choon — all by random diners, none by the restaurants themselves. No tze char restaurant in Singapore has an active 小红书 account.

What we'd post. One short video a week — the wok-hei action shot of a stir-fry, Isaac tasting a new sauce, the Qing hat being lit up at night. Captions in Chinese with location tag. About 6 months in, you'll have 500–2,000 followers and a steady trickle of bookings from the 25-something Mandarin speakers your competitors can't reach.

The open question. Yelp lists "Wei Xiao Bao" at Comtech 60 Alexandra Terrace (foodcourt) and Block 760 Bedok Reservoir View (foodcourt). Both share the brand name. Are they the same company as Wei Xiao Bao Chinese Restaurant Pte Ltd at 66 Syed Alwi? If yes, the strategy doubles in size.

If yes — what we build. A weixiaobao.sg parent site with the brand story. Three location pages, each with its own menu (the foodcourt outlets serve different menus from the flagship), opening hours, photos. Cross-links between them. Each location page ranks on its own hyperlocal terms (Bedok Reservoir, Alexandra Terrace, Syed Alwi). 3× the SEO surface area.

If no — what we do instead. The single-location strategy in this brief stays the same. We just add a one-paragraph note on the website explaining that you're unrelated to the foodcourt stalls — important for Google Business Profile clarity.