Consistency is key (Sabong News)

There are many foreign food franchises in the country, all of them opening with a bang! Many times the original owners with the head chefs are present to oversee the success of the franchise. Almost all come with very impressive tasting food—in the beginning. It is a must for me to visit these franchises and check the buzz. Almost all the time, I leave extremely happy and looking forward to trying each dish on the menu. There is a reason that franchises become popular. That’s the dish I’ll definitely order or I will ask what the bestsellers are or what the favorite dish of the server is. That approach always works. I remember attending an opening of an outstanding Michelin star franchise from Hongkong. I was so excited because when I tried their food in Hong Kong, I wanted to cry because the food was so delicious. I was so excited about the opening dinner for the press, I remember seeing the chef of that Hong Kong restaurant around. When I asked the server for information on where they got their ingredients, I was told they were sourced locally, albeit approved the Hong Kong chef. Immediately, I had a feeling it would be different. And it was. I never went back. The cooking techniques might have been the same but the quality and source of the ingredients made a major difference. There also have been a couple of Singaporean restaurants that opened here. Very good and authentic in the beginning, but the quality deteriorated over time. Many of them are no longer around. I also remember going to an Asian restaurant that offered Thai, Malaysian, Indonesian, Chinese, and Vietnamese cuisine. I loved the food then and went back and tried each country’s specialty. Outstanding food! I imagine all those chefs at the opening are no longer around because the quality of the food has gone way down. So what determines the quality and consistency of the food taste? Quality of ingredients and consistency of the cooks. From experience, you can have the same cook but over time, his cooking will change. There must be an overseer constantly tasting the food for any change. I do that in my restaurants. Having tried the original restaurant abroad and loved the food, I have a certain expectation of the quality of the dishes when we have them here. If I am not happy, I will pay another visit or two to give them another try. If no change, then bye! There is one restaurant at Megamall that opened that got me so intrigued. The place was always packed and A long line at the entrance was normal. Getting a table was like winning the lottery. Tim Ho Wan was popular because of the baked pork buns. These buns were so popular there was a limit on take-out. The day, I ate there, each and every item I had was delicious! I’ve fallen in love with this restaurant. Through the years, the food has not changed. Consistency is the key. And I bow to Tim Ho Wan for that. All other franchises should make sure they duplicate this establishment. Many times, I go alone when I get hit with a craving for their food. Before it used to order the baked pork buns, the siomai, or hargow. Lately, I’ve shifted to healthy eating and in my last visit, I had the tofu with pork floss and nori strips, bean curd skin roll with shrimp, wasabi prawn dumpling, and vermicelli roll with shrimp and poached fresh greens with a high-quality oyster sauce. I’ve tried almost everything on the menu, including the new dishes on the standee and, I must say, none have failed me. Every time I leave this place, I tell myself, craving satisfied 100 percent of the time. I love places like Tim Ho Wan. I’ve gotten so used to the Megamall branch that I’m scared to try the other branches. I guess I still like the feeling of getting a table and feeling like I won the lottery! Happy eating!