Aluminium Chefs
Tuesday, 2 February 2010
The lumpy pumpy frumpy dumpy Lizard is grumpy.
I just had a lovely lunch with my father today in the city, after an appointment in a rather tepid office – the A/C was on the blink – and the lunch was at Hako’s on Little Flinders.
I wish we had picked another place, maybe that dumpling place we passed, because it sure has changed since the last time I was there – what, 3 years ago? I remember that night well; it was one of my friend’s birthday dinners, then off to the pub where I did a 180 degrees turn and fell right on my face in a dead faint, and had my corset ripped off from my comatose body. How very wuthering! (Hint: it was hypotension).
The food that night was sublime; fusion Japanese-modern food, with zucchini flower tempura and sizzling steak with yuzu marinade – I believe I had an amazing prawn salad of sorts, and a tempura chicken wrapped thingy that melted in your mouth with the divine salad.
After dithering a little, doing a little walking to wait for the restaurants to warm up (it was noon), we entered Hako’s, and I was hoping to introduce the fine menu to my father and sit back with a satisfied face at a menu well ooh and ahh’ed over.
No such luck. Too late, I remembered, as I travelled the menu, that a friend – a bit of a regular visitor to Hako – told me that the place had changed, and he liked it a heck lot more. The menu had taken a complete 180 degrees turn, perhaps after that night of me greeting the sticky cement floor, and well.
It was boring now. Just… simple Japanese food. Don’t get me wrong; I LOVE simple Japanese food, especially rustic, and you’ll have to drag me away from a kastu don with electric tazers. Today, i was expecting something Japanese and different. Something to arouse my creative taste buds after Iron Chef episodes, give me a few ideas. Simple Japanese food is just like getting fish n’ chips or a burger. Hell, Hako’s new menu had kastu don on it!
And it’s all overpriced – seriously, kastu don in Japan is like Big Mac: you can find a bowl for a mere 4 dollars! But 20 dollars? Come on! It’s like they decided to throw their creative originality out of the window and keep the original prices.
The food was good, of course, but nothing dazzling or something to write home to mum. My father said that it was a new trend that he noticed in restaurants he revisited – them rolling back on the marrow spread or the chicken neck curry (not missed, I assure you) and “revisiting” the traditional fare. Also, apparently the public likes that. I can cook traditional fare at home, and make it taste DANG good, so for that sort of price tag, I want a dollop of adventure on my food, cooked by Iron-calibre chefs not Aluminium-calibre chefs, thank you!
cryptolizard 3:54 pm — ADDICTIONS — comments [0]





