The role of a chef is just not making good food. it is an art in itself. You have to be a good chef as well as a good diner. You have to think from the perspective of the diner. His choice should be yours. You have to be familiar with the subtle tastes of various spices. The good chef should know what goes into each dish as you taste the food. You have just one chance. There are no retakes in real life. so you have to be best accustomed to the demands of the customers. There is always this need for the best chef to create a masterpiece for each order. Working in this field I learnt it the hard way. It was just by trial and error that I climbed up the ladder to the top. So catering to the wide variety of travelers who stop by in kingwood was a herculean task. The tastes of the customers were as varied as their origin. Going on I learnt to communicate with each and every customer to know how they would like their eggs in the mornings and how much spicy each dish would have to be. From Mexico to Australia and India, the clientele have been varied as the tourist season sets in here in Sarawak. It is simply amazing how this boutique hotel in Miri could cater to the flavors of the world. It is really magical to have a satisfied customer who praises you for your Caesar salad and spaghetti and whatnot. The idea behind satisfaction is primarily to get to know each customer who is interested in giving you a short intro to what kind of food pleases them. He has to feel at home to give you a good review and making the impression counts. Here first impression is the best impression. The first meal counts. There has to be the right amount of all their favorite flavors in the food served. Mostly when you do it with love, it makes a difference. Majority of customers come with an apprehension about the food they will be served when travelling internationally. But the success of a chef is to put them at rest and make them feel comfortable the moment they set their foot. Every chef has a masterpiece dish, but when you are serving tourists, this becomes a fact of minimal attention. Trying out various dishes which also lets them feel comfortable when out of their places becomes the success of this restaurant cum bar in Miri which has been serving food for decades together. Malaysia has long culture of friendly international ties which has made up for the tourists who visit this place every year. This has made international cuisine a much waited factor for the revenue turnout from travelers every year. Though a popular destination in Asia, this place has much to offer to international tourists who throng the place every year. When it comes to food, the foodies are all welcomed with the flavors of their choice no matter where they origin from. as a concluding note I have to say I really love my profession which has now turned to a passion for me because of the response I receive from the customers. Basking in the glory, I look forward to my next meal.
