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4 Things a Chinese Restaurant Should NOT Do

Photo by Wan San Yip on Unsplash

We walked into a Chinese restaurant. It was full house. The waiters were squeezing through the gaps around the restaurant. The restaurant was noisy as people were eating and talking loudly over the table.

We were seated at the table which we had booked earlier. The waitress took our orders.

We ordered our usual dishes: curry vegetables, sweet potato leaves, steam fish, beancurd, and egg foo young.

While waiting for our food, I can’t help to notice the following.

1. Not not serve garlic & chilli

A good meal is not without the condiments. I’m not talking about the salt and pepper. Not even the ginger. Don’t pass the ketchup. Skip the wasabi.

Sometimes only the soy sauce is present on the table.

Photo by GoodEats YQR on Unsplash

We are talking about the garlic and chilli. The garlic and chilli have to be minced and served in separate saucers.

Garlic adds flavour in the blend white rice and chilli spices up the food.

2. Not serve the drinks after the rice

The drinks – be it hot or cold – have to always be served before the rice.

We don’t want to start our meal with a dry throat. Gulping down the first spoonful of rice on a dry throat is a harsh experience. The rice can be stuck in the throat and we have to force it down to the stomach.

Its healthy to quench our thirsts after waiting a good 15 minutes for the food to be served.

Photo by Andrea Piacquadio from Pexels

3. Not serve the curry last

Any dish can come last, except the curry!

The curry is the one dish which has to be served first after the rice. We don’t want the curry to be served last, when we’ve finished eating the other dishes and the rice.

Even if the curry is served last, there won’t be much space in the stomach. There has to be extra space for desserts.

Hence, the curry has to be served first with the rice. Curry goes well with rice. Without the rice, it is just missing something important.

Photo by Dipesh Gurav on Unsplash

4. Not a spoon for a spinach

The spinach is served. A spoon is given to pick the spinach from the dish.

Bear in mind that though spinach is a vegetable, it is not like other vegetables – french beans, tauge, broccoli, cabbage, lettuce, etc. These vegetables are for the picking, whereas spinach is not!

Spinach is an interwoven and interlocking strands of greens. There are a lot of gaps in between.

It is somewhat like noodles and spaghetti. Strings of greens attached to each other with gaps in between. A fork is needed to pick through and up the spinach.

Photo by Ponyo Sakana from Pexels

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My Neighbour is a Chef

It’s been a long while since I published a post and I’ve been wanting to publish a post along with this title…My Neighbour is a Chef… and today is that day. This post is dedicated to my cousin, neighbour, and chef.

What are the odds that your cousin is your neighbour and your neighbour is a chef? For me, my cousin (literally) lives next door in the same neighbourhood. And he is also a chef, a professionally practicing one. I truly am honored and blessed.

What are the odds that your cousin is your neighbour and your neighbour is a chef?

Late last night, at 10pm, a small group of friends and I were treated to a meal by him. A friend came early and waited on the promise that dinner was to be served at 9pm. Neverthless, she remained positive and said, “Next time, I’ll come at 10pm, just in time for the (good) food because I know it’ll be worth it.” Late it was, but it was worth the wait.
Beetroot Steak

He really is a MCHeroLandscape3! The stove is his AUTOIMAGES%5CNBNN0025, and the knives are his toys. He has cooked for 1, 2, 3… 20 odd people at a time. It is no easy feat as he is the only chef and lone ranger in the kitchen. He cooks a storm in the kitchen to calm the raging storm(s) outside. Stomachs are rumbling and throats are thirsty. Nevertheless, when the food arrives, the wait is over, and it was worth waiting for.

Cooking @ home gives him the freedom and flexibility to explore his creativity. As I like to quote, “There is more to food than food itself.” Food is not solely for edible purposes, it is also about the art.

The way to a man’s heart is through his stomach.”

“The way to a man’s stomach is through his eyes.”

Beautifully designed food brings pleasure to the eyes and salivates the tongue to crave for that juicy steak or moist chocolate cake.

After having eaten our fair share of all that’s been instagrammed. We get to learn how and what ingredient is cooked in each and every dish. Nonetheless, the names of the ingredients themselves are an alien language to me. Or was it French, Spanish, Italian

At the end of the day, everyone wins! The chef leaves with a bright smile on his face. He derives his pleasure, satisfaction, and fulfillment from cooking beautiful, sumptuous food for people. His customers leave with a satisfied and fulfilled stomach to their heart’s content.

I look forward to more courses, meals, and desserts my cousin, neighbour, and chef.

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