The Malaysian Insider :: Food |
Posted: 15 Jan 2013 05:49 PM PST Coffee Stain by Joseph's Slow Bar with different choices of brewing methods and single origin coffees. — Pictures by CK Lim This little prince, however, is a young man who has just completed his school examinations. While contemplating further studies in Taiwan, he decides to work time in a café and save some money. (A true Penangite at heart, industrious and prudent he is.) Tamping the coffee grounds ensure even extraction of the espresso. "And then I quit," he tells me. "You're kidding. Why? You were doing so well," I ask. I'm seated at the bar, perched on a high stool and nursing an El Salvador. I'm chatting with Yee Siang, the barista at Coffee Stain by Joseph's new café in Parkamaya Fahrenheit 88. There is J-Pop streaming over the airwaves. Young girls in homemade Harujuku gear cluster like schools of variegated fish. I had just had ramen for lunch earlier and strolling in this pseudo-Shibuya when I smelled it. The final drops of crema (left); the hiss of the steam wand as milk is frothed (right). The hiss of a steam wand, the dark golden gleam of the last drops of crema falling into an espresso cup. We've found ourselves a coffee bar, boys and girls. Several cups later, I'm now on a first name basis with the barista (the wonders this miracle bean can do for bringing complete strangers together) and investigating his résumé (the former headhunter in me simply cannot resist). A cup of freshly ground coffee, before brewing. "And how are you managing?" "It's okay. Hard at first; everything's faster here. I can understand when some of my customers speak to me in Cantonese but I'm not sure if they can understand my replies," he laughs. With his boyish charm and ready smile, I won't be surprised if history repeats itself and Coffee Stain's customers are converted into regulars. As I return for more coffee in subsequent visits, I learn more about the café's philosophy from head barista Sam Tan, who acknowledges it's very challenging finding the right people. "In our industry — which is F&B basically — it's hard to retain staff as employee turnover is very high. Most will leave for even just a small increment in pay. We were lucky to discover Yee Siang as he did the reverse: he left a handsome salary in Penang to come down to KL to learn more about coffee. He's very serious about improving himself, which is a rare thing." Brewing single origin coffee using the pour-over method. I'm curious about the café's name though — is one of the siblings Joseph? The "latte prince" presents a cappuccino. This Joseph chap must be delighted to have a place named after him. Tan shakes her head: "He never left his contact information, so this is our way of reaching out to him and saying thanks. We always keep his advice — 'Never give up on your dreams' — at heart, and it keeps us going." Not only have the Tan siblings not given up, they have attracted others who are pursuing their passions. People like Yee Siang. From a mysterious kitchen mentor to an earnest latte prince at the start of his career, these are all ordinary people working hard to make their dreams come true. I take another sip of my coffee. What I taste is a good and honest brew. Coffee Stain by Joseph @ ParkamayaLevel 3, Fahrenheit 88, Jalan Bukit Bintang, 55100 Kuala Lumpur Open daily 10:00am-10:00pm Website: www.facebook.com/coffeestainbyjoseph * Kenny drinks too much coffee. Find out why at http://lifeforbeginners.com/cafestories |
Grant Achatz releases preview of new menu ‘The Hunt’ Posted: 15 Jan 2013 05:35 PM PST CHICAGO, Jan 16 — Vegetarians may want to avert their eyes. In a video preview of Grant Achatz's latest menu for Chicago's Next restaurant, meat and fish are in the spotlight, whether served in the bone, drained of blood or ground into a purée. A scene from chef Grant Achatz's "The Hunt".©2013 YouTube, LLC It's a fast-moving teaser video that features savage knife work tearing into a hunk of dry-aged beef spliced with images of quiveringly-raw game meats with the bone in place served atop skinned tree bark or plated meticulously on fine dining ware, all threaded with images of a lone hunter trudging through snow, rifle in hand. Vegetarian gourmands need not fret. In addition to the meat-based menu, Next also has plans for a vegan-themed dinner this spring, a strategy meant to attract another segment of the dining population. Closing out the 2013 season will be a menu themed around the Bocuse d'Or, prestigious culinary competition known among chefs as the Olympics of the food world, or, as the restaurant notes, the real Top Chef. Like a sporting event or theatre show, diners must buy tickets in advance, a model copied by Albert and Ferran Adrià at the Barcelona restaurant 41° Experience. See below for Next's teaser video. — AFP/Relaxnews |
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