My T.G.I.F² Meal..........Singapore

What I ate & drank on T.G.I.F (01.07.11) – Thank God It’s Friday and Thank God I had my Fish at Fish & Co.

The pièce de résistance - lightly seasoned, grilled ‘sashimi grade’ salmon, paired up with fragrant tangy-lemon butter sauce. What I like most about their salmon is the abundant portion given. Paella rice served in a soft, chewy texture and accompanied by little toothsome raisins. Freshly-made crunchy coleslaw; sliced generously & contained in a lush lettuce leaf.

Sea Monkey Breeze – ‘a cheeky & fun combo of pine granadilla - Fish & Co'   Just as the name suggests, this refreshing ice-blended drink is definitely thirst-quenching as it is served in a pint-sized beer mug and promises a tangy aftertaste.

Also, I want to take this opportunity to commend Mr Ricky Chew, Managing Director of Fish & Co Restaurants for rewarding their part-time staff with AWS (13th Month Bonus) if they clock up a stipulated amount of hours. When I learned of this, I felt very touched, though I am in no way related to them. I know of people who genuinely cannot commit full-time but they still need to work to help supplement the household income. So far, as to what I am aware (correct me if I am wrong), no other restaurant has offered their part-time staff AWS. I am happy for Fish & Co staff and my conclusion is, a Good Boss will always produce Happy Staff, who in turn will attract Happy Customers. I have always enjoyed my dining visits there; the wait staff are always so vibrant and enthusiastic in serving me and my fellow diners!

Toilet has 'iPad' .................Singapore

                          

This slightly bigger than iPad1 'Toilet Rating System' was spotted on my way to answer a call of nature at Changi Airport Terminal 2’s restroom. I was intrigued by the hi-tech installation and at the same time, applauded at how highly the management values its toilet service. Visiting the loo has become not only an ease of discomfort but rather a luxurious lifestyle!

How I wish restaurants and cafes can adopt such a similar rating system. So simple, so chic & so cool, isn’t it? Just a gentle touch from you will reveal how happy you are with them!

Earlier this year, I went to a family-style restaurant for a dinner appointment. While waiting for my friend to turn up, I was been approached by a waiter to evaluate their overall service using a palmtop provided to do a survey. However, I declined their request by quoting that my mind was ‘switched off‘ after an exhausted day of hard work. I am sure with this innovative rating system; it is very hard for me not to feedback especially when there is a desperate need to…We all know how valuable feedback is, in the world of businesses; a yardstick to determine your performance and also a guide of where you stand in the hearts of your customers.

PS: Pls pardon my deficient photoshots!

Buy your ticket first to dine at NEXT....Chicago

Next, a newly opened ‘spin-off’ from Alinea, Chicago is set to woo you over with their wow aftertaste. Branded with a novel ticketing system which you have to purchase your ticket online first prior to actual dining.

What makes Next stand out from the rest of the world is its very own seasonal menu which will change every 3 months to continuously bring patrons to the next level of anticipation. The first menu creation (April-June 2011), Paris 1906 – Escoffer at the Ritz, was inspired by Auguste Escoffer’s cuisine classique; beautifully and meticulously executed by Head Chef cum Owner, Grant Achatz and Executive Chef, Dave Beran. Each course comes with a wine pairing by the in-house sommelier, for e.g. White Burgundy to marry with Filet de Sole Daumont or a Sparkling Ginger-Elderflower-Pineapple concoction for non-alcoholics.

What also accompanies this dining package is their excellent customer service; wait staff are well-versed in the menu and proactive in making the diners feel at home. A patron, Ms Caroline M from Chicago was handed a ‘Tide Stain Remover Pen’ discreetly on a plate to remove the duck sauce stain on her dress while another patron, Ms Liz, also from Chicago was given a packet of Kleenex Tissue paper when she unexpectedly sneezed during the course of her dining. When I read these reviews (www.yelp.com/biz/next-restaurant-chicago-2), I was so blown away and convicted by the full goodness of purchasing this Next ticket. The feeling is akin to scoring Charlie’s golden ticket to Willy Wonka’s Chocolate Factory! This golden ticket indeed comes with good strings attached which have attracted much heartbeat across the globe.

If you have not had your fill of epicurism, you can always proceed to its adjacent lounge, Aviary. Simply let the maitre d' know and he will get you a table next door without any reservation. Aviary is also co-owned by Chef Grant Achatz & Business partner, Nick Kokonas. A bar distinguished for its 21 specialty-handcrafted cocktails which vows to woo you further more.

So what’s next? Find out more from www.nextrestaurant.com or watch their Paris 1906 Practice Dinner & Aviary’s Opening!

Molecular Gastronomy

What molecule….what gas? I beg your pardon? That was my first thought when I came across this term. It sounded so scientific and profound to me...

Molecular Gastronomy is a scientific study of choosing, cooking and consuming food. You can consider it a brainchild derived from the teamwork of scientists and chefs. One party studies the science of produce and culinary processes while the other party prepares the final product on a dish by incorporating the findings of the scientists into their culinary.

Take for example, our beloved Eggs; do you realize that different cooking temperatures will affect its outcome? We can have poached eggs, hard-boiled eggs, coddled eggs, scrambled eggs and etc…all depends on which cooking temperature you are using.

According to Wikipedia’s records: “The term "Molecular and Physical Gastronomy" was coined in 1992 by Hungarian physicist, Nicholas Kurti and French physical chemist, Hervé This. It became the title for a set of workshops held in Erice, Italy that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Later, American Food Science Writer, Harold Mc Gee joined the duo in their activities.”

To me, molecular gastronomy is akin to a chef-d'oeuvre; a harvest reaped after much experiments, research and investigations. Very often, molecular gastronomy is associated with fine dining restaurants which are most probably Michelin Star-awarded. That explains why you will see the dish is being presented like “an edible painting on a ceramic canvas” when you dine at such restaurants. The art of haute cuisine is a must for all to taste at least once in their lifetime!

Below are 2 video clips from Alinea Restaurant, Chicago, USA; rated 3 Stars (Michelin Guide) & voted as 6th Best Restaurant in the world by Restaurant Magazine 2011. Enjoy as they show you what Molecular Gastronomy is all about!

             PS: You can play both video clips at the same time!

Wine Served in a Milk Bottle.......Paris, France

If you are feeling nostalgic about your babyhood and fancy an adult-content drink such as wine in a milk-bottle. Plus you wanna express your art of graffiti on the restaurant walls, climb over the communal table to feast fondue with your loved ones…Then try paying Refuge Des Fondus a visit. If you are bringing your baby along, I am sure your baby will be just as equally amused as the parents and thinking in bewilderment, “Daddy & Mommy, Let’s Bottoms Up!” (Address: 17 Rue Des 3 Freres, 75018, Paris, France Tel: 01 42 55 22 65)

Dick's Last Resort............U.S.A

Surprisingly, this restaurant’s concept is famous for its infamous rude and shocking customer service. They started off with a high-end approach but ended up in bankruptcy. Out of all wits, they decided to use the opposite approach instead. Conceivably, that is how the name came about, Dick’s Last Resort! They intentionally trained their wait staff to be ‘obnoxious’ when serving their guests, such as deliberately throwing the napkins at the patrons. They also make their patrons wear 2 feet high paper hats with caustic remarks scribbled on it!

(“Boy or Girl?” on an adorably cute boy, “Retired Pole Dancer” on a docile-looking granny, “Accepting Hair Donations Here” on a bald-headed dude….) Please bear in mind that they are doing all these acts purely to inflict humor and create fond memories for the guests.

I think this is a very good concept, especially for those patrons who are extremely stressed out or uptight about the mundane of life. This is the right place for them to unwind and loosen up. You can call it ‘retail therapy’ perhaps? You are also welcome to give the wait staff a tit for tat to entertain them back! But once when you step out of the restaurant, Life still goes on! You have to behave yourself…

"If I have a chance to visit USA, Zon’s Last Stop got to be at Dick’s Last Resort!!!" (For more info on this restaurant chain, visit http://www.dickslastresort.com )

Fusion Tableware at The St.Regis, Singapore

Notice the western & eastern cutlery displayed on the table? (Fusion Tableware)... Also not forgetting the ‘highlight of the table’ which is the individual dishware for containing the varied condiments! (Double click for better view)

In the olden days, during a Chinese Banquet, food was always served in a platter and placed in the center where every guest would help themselves to it. Condiments such as soya sauce, chilli sauce, vinegar and etc were placed in common containers for the guests to scoop/pour themselves.

Later, the ‘system’ changed and improved slightly. Food is still being served in a platter but a waiter will be allocated to each table to serve the food individually. Now, it seems to have reached the peak in terms of efficiency and hygiene quality. There is no more platter placed in the center. All dishes will be served in individual portions. In addition, the condiments are served in individual dishware as you can see in the picture. The restaurateur has made it more convenient and favorable for all guests. Dining has become so much easier and exclusive for each guest. The only thing lacking or which they cannot do for us is feed us the banquet fare!!!