Mission: To respond thoughtfully and responsibly to my experiences of drinking and dining at restaurants with regard to the quality, service, preparation, presentation and overall experience received thereat. The standpoint is one who respects the crafts of the chef and sommelier and who seeks to understand their choices in the kitchen and cellar and grow in knowledge. In this, I will seek to be fair, reasoned, direct and constructive and aim to keep my ego in check on our mutual journeys through the worlds of food and wine.

Sunday, August 9, 2015

Stoked - couple of clarifications

Got some fact clarifications from Stoked restaurateur Yin-How about my scribbles:
  • Chef Yao did not train in Japan. He was trained in Japanese and western cuisine both in Malaysia initially and overseas for the past 6 years.
  • The steak is aged Spanish but not exactly the same as the one used at Asador Etxebarri, just in case there is any confusion.
  • We were having problems with the AV system that night and could not play our usual selection of music which is jazz oriented. Sorted now!
So there we go - Bertha's beautiful Beef and Chef Yao's yummy creations in the superb sophisticated surroundings that is Stoked, and sans Kenny!! The Universe is back in its sublime perfection. Thanks Yin-How!

Note to self - There's a lesson here which you still have yet to learn after twenty plus years of copywriting - check your facts and perceptions because they may not be how you see them. Yin-How was wonderfully graceful in his gentle corrections, but the point remains he shouldn't have needed to make them in the first place. Didn't keep the ego in check here. Didn't live up to the Mission Statement. Not good. Look to reign it in in future. 

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