Au revoir.

I remember hearing from somewhere that au revoir, means till we meet again, and not goodbye. I guess that’s pretty much the case with my leaving Tokyo-G.

Well, I never really blogged about working there, so I kinda prepped for this in a way.Being greeted by this sign every time I came to work bothered me a little. The G in our restaurant’s name was emphasized more than McDonald’s emphasizes their golden arches.

At least they have been around much longer, and have a worldwide franchise to back it. I mean, I’m just saying.

Nonetheless, working there opened up my perception of working in a restaurant a little bit more, from setting tables and attending to customers, to closing shop at the latest, 11.30 at night.

So let’s start with photos.For starters, my favourite people to work with. Azzim, my supervisor who’s been teaching us most of what we know since our 3rd day at work, taking the bus home with us, dammit I even went with him to donate blood! Kinda going to miss him once I leave Tokyo G. And Wei Lun, one of my best friends since Form 1, who came together with me to get the job in the first place. For all general purposes, Ken, whom was a bit too…for lack of better term, “friendly” on the day I met him. We’ve become pretty good friends ever since me and Wei Lun started work there. Learned quite a bit from him too. Okay, now I’ve forgotten this cook’s name, but he has got to be one of the coolest amongst the kitchen staff. He recently taught me how to make Rock N Roll, one of our beef dishes, which is basically slices of beef with cheese and/or mushrooms inside. Along with a few knife tricks la. Kitchen staff are definitely not camera shy, that much I can tell you. See what I mean?

I’d put up more pictures, but I guess I’ll just bring my camera to work tomorrow. Cos the last time I brought my camera, I didn’t take enough pictures. The day I did bring my camera though, they were slicing raw tuna meat, for sashimi.

And while they were at it, they made some rolls too. I’ve forgotten how a big a tuna fish really is. They were also cutting up the much smaller salmon fish that day too. I’ll take more pictures of the food tomorrow.

On busy nights, this is either where magic or nightmares become real. No shit.

So a few weeks back, Ben Ng of Fluid Alchemy gave me a call that got me thinking, which ultimately cultivated my decision to leave Tokyo-G.

He was offering me a job in the kitchen for this bar at Jaya One that he was in the middle of revamping, and I was definitely interested, what with me going for a Culinary Arts course, I want to soak up as much as I can before I actually start studying. So I went there a couple weeks back to have a look at the place and talk to Ben. The sign says it all la. And for those of you who don’t know what tapas are, they’re basically appetizers for bigger meals, but in this case, its more social food. Simple, good Spanish tapas served with great drinks should be a killer combo. Never worked in a bar’s kitchen before, so this should be interesting and eye-opening.Check out the decor. I snapped a few pics whilst Ben was talking to his staff. Oh yes I did.

On that day, after meeting up with Ben, I headed on to Ikea for a blood drive that Sherwin asked me to go for. And since Jaya One was only like 5-10 minutes away from my parent’s office, I made my way there first to have lunch, then walk towards SS2 to take the bus to Ikea.

On the way to my parent’s office, saw some nice flowers being grown on the outside of some of the flats there in section 17.I really have to find more things to take photos of.

I’ll have to update soon on Shayne’s New Year’s party, and some other stuff.

Valentine’s is coming up. So is Chinese New Year. Weird that they’re both falling on the same day. Heh, some impromptu plans just might come into play.

Oh well, till the next post readers,

Au Revoir.