Friday, February 1, 2008

Sushi King: The Inside Story

Hi All, this is Part 2 of the story that you've been waiting for. For those not in the know, Part 1 is here.

This was the moment that I had been waiting for. This was the moment all bloggers exist for- to eat. The opening ceremony was long, but we survived. And now it's sushi time.

I went in with my mouth wide open. Come on baby, feed me.

One of the most fascinating thing about sushi restaurants would have to be their conveyor belts. Whoever invented that was a genius.

If you think about it, it's actually a machine that brings food from the kitchen directly to your mouth. It couldn't get any more convenient than that. Any more convenient than that & they would be feeding you sushi through tubes.

After the opening ceremony, the Sushi King himself went straight into the kitchen for inspection.

And of course, being part of the press, we shuffled ourselves in as well. We took pictures of anything that moved.

The most secretestest forbidden place in a restaurant.

The kitchen was shiny spick & span, spotlessly clean as a whistle, plus all the other English phrases that you could think of. It looked like it was waxed. If there was a cockroach crawling by, it would slip & fall to its death.

No Ratatouille rat making sushi here, otherwise I would have blackmailed them for an eat-for-free lifetime Sushi King pass.

After the kitchen visit, we were sat down at *ahem* RESERVED tables.

At that time, I had only one thought in my mind - Feed me now.

And feed us they did. This was our first dish. It looked something like a Japanese yee sang.

I hoped & prayed that this wasn't all that we were getting. I had defragmented & reformatted my stomach days before just for this.

Before I could do anything else, a lady came over & PING PIANG everything for us. Then we had to mix it together with our chopsticks.

I bet you didn't know this but bloggers actually eat with their cameras & thru their cameras.

And now the proud Chief Chef presents, the real food.

Actually Japanese food is well-known for its simplicity. Just slap a piece of fish on a block of rice & it becomes a meal.

This one smells & tastes fishy though.

This is a true work of art, a masterpiece. How can you bring yourself to eat it?
You can't. But I did.

Deep fried speeding torpedo prawns. They were so fast that they were strapped onto the rice with seat belts.

I wasn't sure which of these to use. In the end, I chose Shoyu cos it sounded like Taoyu. And I'm glad to say I chose wisely.

Somewhere in the middle of the meal, I realised that there was no unagi.

So like any true Malaysian who cannot speak in complete sentences, I yelled, 'Unagi! Unagi!'

And the kitchen spit out unagi immediately.

Now this is what I call service. Top marks.

But then again, who would dare defy us? After all, we were world famous bloggers.

Restaurants tremble in fear when they see us. Our words are sharper than a thousand swords. Daring to defy us is as good as closing down voluntarily & never even think of doing business again.

We were professional bloggers. Eating is what we do best, and we do our job well.

We demand respect & to be taken seriously.

Heheheh. Just a bit of Tua Pao lah. Of course we're thankful to Sushi King & the event organiser for inviting us to this auspicious ceremony. The food was great & we were amongst good company.

More Sushi adventure here.

Thursday, January 31, 2008

The Opening of Sushi King

Sushi King has officially arrived in Kuching only yesterday. This means that if you had Sushi King before yesterday, it was unofficial sushi.

It had a grand opening ceremony at Boulevard yesterday. For the very first time in my life, I was invited as a food blogger. Imagine that. Well, actually both Nee & I were invited, but she couldn't make it.

I was so green that I didn't even have a namecard with me. I didn't think I would need to bring one cos I thought I was only there to eat.

I think 90% of Kuching event organisers are used to the press as in the traditional newspaper kinda press. So when I registered at the reception, the immediate question was 'Which paper are you from?' Uhh, I'm a blogger - The Malaysian Mis-Information Minister Zam's greatest enemy.

Waisay. Rots of Baroons. So grands. I feel like a Sushi King.

I was expecting them to serve me sushi on a platter right there & then, but it didn't happen.

The Royal Imperial Guards. Make me some sushi men! (whip) Hayaku!

Of course, as part of the press, I arrived as early as I could without looking desperately green. They were still putting the last touches on the baroons, if that was possible.

Oh, HELLO by the way, the PRESS sits right at the very front! But when I was ready to sit down, I realised there were others who were much earlier than I was. So I had to sit behind them. My field of vision was blocked by these four dude & dudettes.

I wanted to kick their chair. (Just kiddinglah) But as it turned out, they were also bloggers. So fren fren lah.

(L-R) Rose, Jimmy, Irene & Alysha.
They look like kids just straight out of high school. But do not let their age fool you. They are terror bloggers.

Hmm, cannot lose. Must sit in front of them. That's when I decided to move to the big seats.

While we were waiting for the arrival of the King, we were entertained by this young kelabit girl, who rocked on her sape.

There were also maidens in waiting. I couldn't remember if they did a short dance for us.

Anyway, when His Royal Sushi Highness arrived, all hell broke loose, and everyone scrambled into positions.

The maidens danced.

The Sushi King himself accompanied by his wife.

I knew that the Japanese have a tendency to bow out of politeness. And I've also seen the Japanese 90-degree bow right in front of my eyes before. But this was something else.

These guys were exchanging business cards, and they were bowing like 5-6 times.

There it is again. No less than 5 times.

What an eye opener. It made me think. Wow. The Japanese must have very strong & healthy backbones. Must be the sushi. Healthy Good Taste.

When everyone sat down, there were more dances.

Then when the dances were done, there were speeches.

Points from the speech:
1) Got 44 outlets in Malaysia (ooohhhhh clap clap)
2) Kuching sushi price same as in West Malaysia (aaaahhhh clap clap)
3) Menu also same (wohhhhhhh clap clap)
2) Will open KK branch on March 31 (Waisay! clap clap)
3) Will open Miri, Bintulu & possibly Sibu branches also (NGAI TEE! clap clap)
4) Plans for 5-6 outlets in Sarawak (Yerrrdayyy!)

And when the speeches were done, the restaurant was officially launched open.

Everyone eat smoke. Just like in discotheque only.

That was followed by the Press Conference Q&A.

That's when you hear extreme silence. I guess everyone was hungry.

So they snipped the ribbons.

I pity the neighbouring shop lah. Empty until got echo.

Read Part 2 of the story here.

Tuesday, January 29, 2008

Short Post: Blogger on the Go!

We're both invited for a food review tomorrow. However, as you might have expected, Nee is busy baking still. So only I will be going with one stomach.

It's our very first official invite ever as food bloggers to an official function, probably the opening ceremony of a food chain restaurant. I shall reveal everything tomorrow night depending on how it goes.

I'm quite excited by it. Not really sure what to do. Should I take photos first, then eat, or eat first, then photos? But I know one thing's for sure. I will not be taking any food from tonite onwards until the event. Kiasu on the Go!

Nuffnang Ad