A brand new chapter

So the restaurant venture I had high hopes for didn't work out.  In the end Jeffrey, almost-chef/partner, had an offer he simply couldn't refuse.  The opportunity was too good to miss and while disappointed, I wished him well on his new journey in Singapore.

I'm a firm believer of things happening for a reason.  

A week after still being gutted, I met Amy's best friend's brother, Kelvyn.  Though we knew each other in a short period of time, we clicked.  We were discussing various ideas and what could be done.  A common thing we both loved were heritage buildings but were not sure what was the most ideal business. 

A few were mentioned but didn't spark, then suddenly Kelvyn asked me what do I think about a small boutique hotel or a bed & breakfast?  I responded immediately saying that's an idea I had in mind!  Actually for the past couple of years...

This was August of '10.  Fast forward today, a quaint two bedroom B&B located on Bangkok Lane is born.  Our doors have opened since November of the same year and we've had guests trickled in from all over the globe.  Its been quite surreal.  Unimaginable that sometimes when a door closes, in patience, perseverance and luck, another will open

My belief of things happening for a reason, stands strongly as ever if not stronger.  Its a whole new venture, wish us luck!

Back !

Merry Christmas everyone ! Its been a while, much to update.  Let's just say its a 180 degree change.  While I'm at it, I'd like to wish you a very Happy New Year 2011 ! May the new year bring the changes, achievements and successes.  Be safe and happy holidays !!

Excited

I recently got to know a talented chef a year younger than I am, whom was previously plying his trade at the Four Seasons Singapore. I was recommended by a friend of his creations and was immediately impressed. He's a huge Thai food fan too, so we spoke about developing something together.

Now, I really don't fancy fusion food because personally it lacks identity. However, while keeping the sauces or ingredients original and adding a twist, can very well be an alluring conception. The challenge would be convincing and educating diners of this new trend.

So an example would be, say, stir-fried beef with basil leaves, on a side of fragrant Thai rice accompanied with a poached egg. There, that's fusing a very original Thai staple meal. Usually this dish comes with a sunny side up egg, but a little tweaking can change the outlook of a simple yet savory meal.

There's more to come while we both sit down and bounce ideas off one another. Unka, if you're reading this, I'd like to hear your ideas (;

Looking forward to the end of CNY to kick start this project. GLEE~

Jeramy

Flogger

These days, there are floggers everywhere. I think anyone can do it because everyone has a point and shoot, broadband, and of course, filling their stomachs. My gripe however, is being impartial or a suitable judge.

This post isn't about anyone writing anything bad about my restaurant, but its about restaurants and eateries I tried out myself after reading favorable reviews. Though the saying 'One man's meat is another man's poison' rings true in relation to said topic but truthfully how can there be such a drastic difference of taste amongst us, Malaysians?

I visited each of these establishments with the minutest of expectations because we all know high expectations yield great disappointments. So recently I visited this ghetto-like Thai eatery (I'm not comparing in any way to my own but in a way proper Thai food should be) located along a jetty. I'm sure most of you know which I'm talking about.

I ordered what a famous flogger wrote as "the mouthwatering taste is just fabulous" for the clear soup Tom Yum Seafood. I had the exact same soup and after one sip I was asking myself how does one define Thailand's most famous soup as fabulous when lime isn't one of the main ingredient included? Now said person can make or break an establishment with their review, but how does one write so favorably of a dish when instead of lime, was vinegar? How could vinegar be a substitute for lime in Tom Yum?

(That is blasphemy in Thai culinary cooking!)

Other dishes didn't measure up to the hype it received, and I felt it was a real miss of said flogger with the glowing review. I will continue trying out places said flogger has patronized and compare taste buds. Makes me feel we need more Simon Cowell-type floggers and less of the Paula Abdul ones.

Was it any wonder why she got the chop?

Idiota

While last night was slow, the icing on a rather disappointing night was summed up with a rant from a very bald and gay Italian.

I have no qualms of one's sexuality, in fact many of my regulars are of the pink currency, but this was quite a different scenario completely.

So three of them came, Bald Italian, British and a local. They ordered their starters and wanted them out before the mains were served. No problem. So out came their starters and I proceeded to push out their mains. Their order was two mains(Pineapple Fried Rice & Pad Thai Prawns) to be shared. Fine, no problem.

So the first, Pad Thai came flying out. And while the chef was preparing their second main, the first was sent back to be reheated. It was still hot! About plus minus seven minutes, their second was done and both brought out to be served. Bald Italian was fuming. British said 'too late, take it back'. Bald Italian stood up and confronted me, saying 'I asked you to bring both mains out at the same time.'

'This is unacceptable, you should have the facilities to keep the food warm. I used to be a chef' Bald Italian retorted.

And he wouldn't allow me to explain. Every time I tried he kept cutting me off. Then he went on about how the food at my parent's restaurant next door is great but doesn't come out in the order he wanted it to. I held myself back. 'This isn't fine western dining, its Thai'. 'A chef? Where? At KFC? Were a few things I had at the back of my tongue.

Amy said I handled it well. She told me she would have manhandled Bald Italian and threw him out on his culo. I mean I was pissed. The night was already slow, coupled with an unreasonable person's demand without at least understanding the cultures of one's cuisine. And if you really were a chef, you'd know how to differentiate.

Still I kept my cool even with his last statement, 'Thank you for ruining my evening' before storming out. I would have lost the plot if he wasn't gonna stop. His partner, the petite local chap who paid the bill, told us this is how Bald Italian is, felt bad and was apologetic.

Well ladies and gentlemen, this is the service industry for you. Sometimes, ya just have to take it with a pinch of salt.....*inhales deeply*

I almost ran out to say 'There's a McDonald's down the road'

Twenty10

First up, I'd like to wish everyone a belated happy 2010. May each and everyone of you be blessed with great health, ascending career paths and a blissful love life.

I have earmarked a few things to achieve this year, though one of them already kicked off in December - to be healthier(which we will get to a little later). One of my resolutions is to be more active on my blog. I'm grateful for readers who've dropped mails expressing their pleasure in reading what I have to say on this off and on again blog. Thank you. I will try my utmost to write MORE often. So bear with me.

Looking back, I can say with justice that 2009 had been kind to me. Toward the end of '08, it was said the Goat would be having a difficult year in '09, but I begged to differ.

Here's why....

• Left my company to pursue a life of a restaurateur, while its been a 180 degree change, its been exciting and there are no regrets.
• I met Amy. The past ten months have been nothing but a blissful journey with her. My pillar of strength, who's supported me in my quest to be a success in my new found trade, and of course, to be a better person in life.
• The retail project, my last assignment I oversaw before leaving my company, was a success and took the company out of our slump.
• Being closer to family after being away a total of a decade. Took getting used to, but there has been more pros than cons.

Back in June of last year, I bought a book, 'Skinny Bastard'. Its basically a book about being a Vegan and talks about how unhygienic the slaughter houses are, how the human body isn't functioned to digest meat, that the animals we consume are fed with countless amounts of antibiotics and are sprayed with pesticides and insecticides.

How when alarmed, the animal releases stress related chemicals into their bloodstream before slaughter which compromises the quality etc.

Reading up on all that has made me aware how cancer is so common. How the food you and I are ingesting, are the causes of various types of cancer and heart diseases. So around late last year, I went on a 5 day vegetarian diet till today.

I allowed myself eggs, with fragrant brown rice and raw or sometimes lightly cooked vegetables. I get to eat what I want on my off day plus one day on the weekends with Amy. I feel better especially in terms of energy levels and have dropped 4kgs.

I'm working on some changes with regards to the restaurant. Stay tuned for what's in store. Meantime, wishing you the very best for twenty-ten. May this be a better year for you!

Over & out!

Crack

My nearly two month old Polo...

Goooday

Today was a good day. Introduced the set menu for lunch and was well received. Dinner was a little busy with two large tables. I'm so knackered right now but simultaneously feeling positive. Today's the first day, will see how it goes from here. Just included a few dishes to the line up.

Time to dock at the power supply bay. Tomorrow's another day, and I'm looking forward to it.

Goodbye

For the past week, I've been saddled with sadness and disbelief a family friend had passed away in a diving incident off Pulau Aur, Johor.

For reasons yet unknown, he encountered some difficulty with his rebreather underwater and passed out. The crew administered CPR while speeding him to the nearest hospital which was quite some distance. Sadly, he never regained consciousness.

My heart goes out to his family, especially Tristan, who is yet to be born and will never know how good a man his father was. Take care Marcus. Godspeed and may you rest in peace...

http://wildsingaporenews.blogspot.com/2009/10/diving-tragedy-diver-was-honing-his.html

Back

Ahhh! Finally some time in cyberspace. Have been so busy the past month with the opening of my new restaurant, 'Chiim'.

I'm excited its happened after what seems like forever. Its still a work in progress as I plan to add things here and there as the business grows. Still can't really believe I'm a restaurateur now. One thing I can really believe are the hours involved. By the time I get done, I'm so knackered my social life is spiraling downwards.

I love the challenge. I've always wanted to own a restaurant(well, a chain of them!)and now this is the beginning of my passion. I'm hoping it will drive me and keep me motivated for as long as I'm still breathing.

'Food is the only thing that truly nourishes'

So why not let it be a passionate occupation at the same time?

Behold

Coming soon....Tickling your palates in August.

Culinary or Hospitality? Thai or European?

During my hiatus from the professional world, I've been contemplating going back to school. Best time to go back is during a recession. Yes, that's what we're knee deep in now.

Back to the topic. Its a toss up between culinary and hospitality. Though cooking has the edge, they're both definitely the core in the F & B business. Exploring options at the moment, may go back to Bangkok for it since there's a number of great schools catering to both.

Though mum and dad prefer their youngest to go for Thai, I'm leaning more towards European. Have never cooked anything Thai. Well other than emptying the ready made green curry ingredients into a cooking pan, stir and wait to simmer. Still some time left, though before you know it, its already the end of March.

Ok, time to weigh options!

CNY '09

* GONG XI FA CHAI *

Trip

So I was in Shenzhen recently for an unscheduled business trip.
For some time now, I've been persuaded by my brother and father to come aboard their company, in which their efforts have been fruitless.

About a week before new years, where plans were already made to meet up and celebrate with friends, dad calls to have a father-son talk. He started with the usual banter - my life and work in general. Then after a long pause and out of the blue he asked if I remembered how messy the family business became because of the internal conflicts. Bewildered, I nodded and answered at the same time.

"Well I want both you and Koko to be a successful team together." o.0 Uh?
"You can learn from his experience and complement him at the same time. I know you've built up something over there, but its my wish to see the both of you work closely, hand in hand. So do daddy a favor and go to China with him, at least have a break and consider."

I then knew where he was going with this.

Dad has always instilled in the both of us to support each other no matter what. The 'blood is thicker than water' has been an embedded phrase in our lives. I love my brother unconditionally and he likewise, but our working styles are very different and funny as it may sound, I don't want to end up jeopardising what we have, like dad and his brothers. Dad always regretted the family dispute, even if he was the victim. However, he was gentleman enough to let bygones be bygones and paid visits to them during the lunar new year as a show of respect.

Initially, I never understood his unforgiving gesture because he was forced out during the conflicts, and yet we received the best of education and quality of life as a whole. As a maturing adult I began to see he was the bigger man and I was proud of my father. The least I could do was give it a chance while taking it as a holiday.

Sorted out travel details and off to Shenzhen I went. In truth I was excited and happy. Part of me always wanted to visit the motherland and seeing dad so happy I'm giving this a chance. Its not often I see him happy and when there's the stolen laugh, smile or even a grin, its quite a Kodak moment.

While in Shenzhen, because my Mandarin's so rusty, I had to rojak-ed it up with Taiwanese Mandarin, local Mandarin(Pu Tong Hua) and some Cantonese as a means of communication. Hey its been almost twenty years, give me a break!

Though I didn't get to experience the sights and sounds as much, I'm glad to have made the trip. I learned about the Chinese culture, whereby at a business lunch, guests are required to 'feast'. The food though greasy, were delectable, great Szechuan cooking. Not surprising in just a space of nearly a week I piled on almost 3kg's... -_-"

And what's with all the honking???

2009

May the new year bring each and everyone of you the very best of WEALTH - though it seems recession will be in full swing this year; HEALTH - though it seems the global crisis will affect one's physical and mental well being, leading to stress disorders; and last but not least, LOVE - Ahh! With one's bank balance taking a hit, coupled with spiking stress levels....Er..........

HAPPY NEW YEAR to you from cold cold Shenzhen ( :

Dedication

Dear Pae,

Your departure shook and saddened me where no words could possibly describe.

In that instant, it brought back times when we hung out at our usual spot in between or after classes. Your exceptional cheekiness brought countless pangs of laughter to our lives and made a boring day, a much better one.

How is it that you went for a study session and came back with a girl's uniform hanging at the back of your car is beyond us. That I guess, is what makes you, you.

I regret not catching up with you after university, and took it for granted we will cross paths once again. Please forgive me...

I hope you're in a better place now and may your soul rest in peace. All of us, family, friends and loved ones pray you'll be watching over us. Take care, Pae.

p.s. Don't spend all day chasing skirts up there ( ;

10 reasons NOT to boycott Beijing

1. If countries like the USA don't go then the Chinese will win more medals and, as everyone knows, its the winning, not the taking part that counts.

2. Thailand would miss out on medals in boxing and weightlifting.

3. If we boycott this Olympics we'll have to boycott London 2012 due to Britain's role in the invasion of Iraq.

4. If you boycott the Olympics then the logical conclusion is that you should stop trading with China and NOBODY is going to do that.

5. If China has to give up Tibet, the USA should get out of Hawaii and New Mexico.

6. No-one should be denied the chance to compete for a medal in archery after four years of strenuous physical training.

7. Poor, unfortunate sponsors like Coca-Cola and McDonald's would suffer from bad publicity.

8. The Chinese people aren't responsible for the regime and they're looking forward to being good hosts.

9. The opening ceremony is bound to be really exciting.

10. A boycott won't make any difference anyway.

Misconception

Here's something you might not know..

The nutritional value of shark fin is no different from that of chicken stock. Not only is it tasteless but has no special medicinal or health purposes.

Killing FOUR sharks would yield a mere one kg of fins.

You CAN make a difference. Say NO to fin soup.

Poy

Would you just look at that...sizzling hot isn't she?

You can say that again.

Female species in The Land of Smiles are renowned for their beauty.

Behold...

Treechada 'Poy' Malayaporn, Miss Tiffany Universe and Miss International Queen 2004.


You read correctly - Miss Tiffany Universe

Worrying times ahead indeed for Thailand's straight population.