Chef Wo recalled how he succeeded in the interview with the Ritz-Carlton Osaka. When the General Manager of the hotel questioned him about the kitchen sanitation of Chinese restaurants, he mentioned a blue signal light in his kitchen that serves to remind staff to wash their hands every 30 minutes. It was the ability to observe the surroundings during a busy schedule that finally got the nod from the General Manager of Ritz-Carlton.

Chef Wo received a star in just five months after arriving at the Ritz-Carlton Osaka. Later, he went to Sands Cotai Central in Macau and was invited to Taipei in 2016. Like many Hong Kong chefs, he talked about how much he loves the warmth and hospitality of Taiwan people.

到大阪麗思卡爾頓工作前，最後取得面試決勝關鍵的竟然是一盞每半小時閃爍一次的藍色燈號。鄔海明回憶道，當時麗思卡爾頓總經理質疑他對中餐廳廚房衛生的看法時，他提到餐廳裏一盞提醒每半小時要求工作人員洗手的藍色燈號，他在忙碌的試菜當下還能夠觀察環境，是獲得麗思卡爾頓總經理點頭的關鍵。

鄔海明到大阪麗思卡爾頓才短短五個月，就在日本摘下一星。後來鄔海明轉戰澳門金沙酒店，2016年又受到邀請來到臺北，與許多香港人一樣，鄔海明很喜歡臺人的熱情與好客。
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