Family style proves firm favorite Shanghai Daily By Jenny Hammond 2007-5-10 Mint has been packing the clubbers in for three years thanks in large part to shrewd manager Charles Belin's hard work and his nose for what makes a party, writes Jenny Hammond. SOMETIMES the best people to know are those working in the nightclub and restaurant industry. Their lives are surrounded by the most hedonistic and glamorous pleasures, events and people a city can offer. This is certainly true of Charles Belin, a familiar face on the Shanghai nightlife scene being the general manager of the popular club Mint and restaurant Maneo. "I dreamed about being a chef when I was young," he confesses. "However I found egg yolk disgusting, an unfortunate realization that shortened my culinary apprenticeship when I was 10. So I decided a better idea would be to manage a restaurant," jokes the Frenchman. Although deviating from this plan slightly whilst completing a Masters in Law, Politic Sciences and Asian Business, in 2003 he found himself in Shanghai and at last presented with an opportunity to fulfill his childhood fantasy. "When I was given the chance to get into this industry I took it and have now found, just like the mafia, once you get in, you never get out." Working a few years in law firms in Japan and China before arriving locally he continues: "I spent a few days here and was seduced by the adventurous and wild look of the place. It was crying out for adventurous gold diggers to contribute to its growth. It was too tempting. I grabbed my shovel and settled down locally." Now, the mafia qualities of his chosen industry appeal to Belin: "You build your reputation, you fight, you compete, you convince, you bet, you trust a few, you speak the mob language and you act tough." Running the intimate club, and "open minded restaurant," he continues: "We attract a very Western crowd. Both Mint and Maneo are very family style, Kylee (restaurant host), Brad (chef) and myself take care of our guests personally. I like to think that our new projects are always a step ahead from the rest of the industry here." Belin's job can be very exciting, meeting celebrities such as Tom Cruise, The Black Eyed Peas, James Brown and David Wenham. "However, the real highlights come from friends and customers enjoying a long-time organized and well produced event or evening." But however glamorous, it is a demanding profession: "A typical day's work is long. I start at Maneo about 12pm and won't see anything but the top of my desk, my computer screen, co-workers and customers until I go back home, usually around 1am," he explains. Other drawbacks include not sleeping much, being a non-smoker but getting smoker's nicotine in the lungs and being constantly on a diet as food and alcohol are always free. "Also to keep a girlfriend that is not a seven-day a week party goer is a challenge, they expect you to always be what they see in the club, funny, patient and coolly dressed. This is definitely not me everyday." The restaurant and club scene in Shanghai is changing says Belin. "It's been 10 days and I haven't been to a club/restaurant opening party! It's slowing down a bit." Night club life-expectancy is actually quite short in Asian cities. "People here react more to the trends while European venues remain successful through the ages and become part of history." With the restaurant Maneo a flourishing new success, Belin speaks about the future of his club: "After three years, Mint had its greatest hours of fame and success. It still meets people's expectations, as a cool, non pretentious, small size venue and we all have had tons of memories in it but nothing lasts forever. I believe we still provide the best service and best music in Shanghai; but people hunger for crowds, massive, packed places as they want the fun to go up and to explode in an awesome conjunction of bodies and minds moving along on the same sound. That is what Mint used to be. The soul remains but the bodies have moved to the Bund. I'm still very sentimental when it comes to deciding about its future." Belin himself will be moving on to pastures new this summer but is, as yet, unsure of the details. Working in the industry in Shanghai, he concludes: "You must consider yourself as a good businessman more than an entertainer. To people who'd consider investing in a club/restaurant: They're going to enter the fourth dimension ... they'd better be quick, responsive, flexible, patient, honest and make sure they won't be opening a venue just because it's cool or because they've always wanted to feel like a movie star."