Occasionally I am ashamed of my country because of the things I experience and news I read online.
At times, I am also very proud of us; again by what I experience and read online. This week I felt particularly patriotic because of what I found out.
Last Saturday, I had lunch with my friends at Hakkasan, a Michelin-starred restaurant in Mayfair. I had always wanted to dine in Hakkasan especially with all the rave reviews about it, however the prohibitive cost had always affected our collective decisions. I don't fancy dining in a posh restaurant on my own, so I must involve friends or at least a friend before I agree to do it. **Some joked if cost is our deciding factor, that means we still haven't made it in life!;)**
Hakkasan
Hakkasan was the brainchild of Alan Yau. He's a Hong Kong restaurant entrepreneur who also opened Wagamama, Sake no Hana, Yauatcha and Princi Spirito di Milano. There are also the smaller fast casual restaurants like Busaba Eathai and ChaChaMoon. An impressive string of restaurants under his belt I must say. But this has changed. To-date, Wagamama is sold, Sake no Hana is sold, Yauatcha is sold...and you guessed it, Hakkasan is sold!
At one end of the spectrum, there is this person I so admire for his entrepreneur skills. Someone whose business is to build businesses and sell them for a profit; and at the other end, the jewels in the businesses themselves. For Hakkasan to keep its Michelin star, they have to be impeccable. Alan Yau isn't the one who maintains the star for his restaurants; it is the Head Chef and his team. Who are these people? Who is the Head Chef? So I find out.
Hakkasan's success is largely due to it's Head Chef, Mr Tong Chee Hwee, a Malaysian who alternated his career with Singapore and Kuala Lumpur before being headhunted by Alan Yau ten years ago. I wouldn't have thought the man behind all the rave reviews about the food happened to be a Malaysian. In fact I read that his great culinary skills were influenced by observing his mother and grandmother doing some serious Malaysian cooking in wooden stoves when he was young!
The Hakkasan experience spurred me on to look for the next Michelin-star restaurant to dine. I then found Kai, also at Mayfair. This is the first Chinese Restaurant that was awarded a Michelin star and guess what, it's run by Bernard Yeoh, a Malaysian. It's head chef, Alex Chow, is also another Malaysian.
So what's the big deal with the whole Malaysian thingy? Nothing. However these two examples gave meaning to an article I read in the weekend - the magic of diasporas; they also gave compelling evidence that my country is losing a lot of good people. And some of them are Michelin-starred people that the world now talks about but once neglected by it's own country.
Hakkasan's success is largely due to it's Head Chef, Mr Tong Chee Hwee, a Malaysian who alternated his career with Singapore and Kuala Lumpur before being headhunted by Alan Yau ten years ago. I wouldn't have thought the man behind all the rave reviews about the food happened to be a Malaysian. In fact I read that his great culinary skills were influenced by observing his mother and grandmother doing some serious Malaysian cooking in wooden stoves when he was young!
The Hakkasan experience spurred me on to look for the next Michelin-star restaurant to dine. I then found Kai, also at Mayfair. This is the first Chinese Restaurant that was awarded a Michelin star and guess what, it's run by Bernard Yeoh, a Malaysian. It's head chef, Alex Chow, is also another Malaysian.
So what's the big deal with the whole Malaysian thingy? Nothing. However these two examples gave meaning to an article I read in the weekend - the magic of diasporas; they also gave compelling evidence that my country is losing a lot of good people. And some of them are Michelin-starred people that the world now talks about but once neglected by it's own country.
