A Day in the Life: Food, Friends, and Reflections
Morning Rush and Coffee
The day starts early, with everyone already busy. The first order of business? Coffee! It's been essential for getting through these hectic days. The previous night was particularly long, finishing work well past midnight. There was even a minor misadventure involving getting lost in the basement of Raffles City after closing.
Andre Chiang: The Detail-Oriented Chef
The team is working with Chef Andre, who is described as a "detail fanatic". He meticulously checks every aspect of the restaurant, from air conditioning vents to wall seams, ensuring perfection in every corner. This extends beyond the restaurant itself to the food preparation.
Shabu-Shabu Preparations
It's 11 AM, and everyone is preparing for the first official shabu-shabu guests arriving at noon. There is a palpable sense of anticipation and focus as the team gets ready.
Trying Different Flavors of Hot Pot
The conversation shifts to selecting the hot pot broth. Options include Calpis Soda and Kombucha for non-alcoholic choices. The speaker opts for Kombucha, citing its perceived health benefits, and a red wine. A preference for spice is mentioned. The group samples a satay-flavored broth. While finding it interesting, the speaker ultimately decides to order the spicy mala and pickled cabbage broths, classic favorites. Lobster and abalone are also highlighted as premium ingredients.
Enjoying the Meal
The hot pot is served, and the pickled cabbage broth includes sorghum liquor. The broth is flavorful and the pickled cabbage is described as appetizing. The speaker mentions receiving many questions on Instagram about which broth to recommend but emphasizes that there's something for everyone, as you can sample the broths. The mala and pickled cabbage remain favorites.
- Tip: Add the beef offal (such as tripe) to the mala broth early to allow it to fully absorb the flavor.
The pickled cabbage is described as very appetizing and a good match for the meat. The mala broth is considered milder and more palatable.
Weekend Brunch
The scene transitions to a busy brunch spot. It's 3 PM, and the restaurant is still packed, requiring a wait. The speaker jokes about her companion ordering everything on the menu. They order a grilled cheese sandwich and a tomato-based pasta. The speaker anticipates the pasta will be delicious due to the strong scent of cream. Her companion gives her the meat, which she enjoys.
Reflections on a Hiatus
The speaker explains that they haven't posted a video in four months. Many people reached out, some with concern after hearing about company issues in the news, and others requesting an explanation given their investment in the content. The speaker felt it wasn't their place to comment on company matters. They emphasize their content focuses on personal life, and they were in a low period.
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The speaker says during the tough time, they took time to process emotions and consider what they had learned.
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The speaker emphasizes the value of experience, stating that lessons learned will inevitably be useful in the future.
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The speaker is back at work and is grateful for her companion's support.
Connecting with Viewers
The speaker recounts an encounter with a family who recognized them after dinner. They appreciate that many viewers greet them in a casual, friendly manner. They reflect on how their content might help people forget rules and conventions. The speaker ends by expressing gratitude for viewers' support and apologizing for not engaging more during the chance encounter.
A Comforting Home-Cooked Meal: Pickled Mustard Greens with Squid
The speaker shares her newfound love for a dish that has reignited her passion for life: pickled mustard greens with squid (or cuttlefish). The companion (teacher) is credited with creating the dish. She emphasizes the dish's significance in bringing her joy during a difficult period.
Preparing the Ingredients
The ingredients include:
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Scallions
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Garlic
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Ginger slices
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Chili peppers
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Pickled mustard greens (salted vegetables)
The pickled mustard greens are rinsed and then thoroughly squeezed to remove excess moisture, using a cloth or paper towels. The speaker stresses this step is critical for preventing the dish from being too salty.
The Cooking Process
The speaker emphasizes the importance of finely chopping the ingredients for the sauce. She jokes about her partner's meticulous cooking style, contrasting it with her own more casual approach.
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First, the ginger and garlic are stir-fried until fragrant.
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Then, the scallions and chili peppers are added.
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Next, the pickled mustard greens are added and stir-fried.
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Finally, the cuttlefish is added along with soy sauce and rice wine.
The dish is cooked over high heat for a brief period. She calls it a great dish to eat with alcohol. Despite her companion believing his best dish is mushroom rice, she maintains that this is the best.