Chocolate (2)

What’s the difference between chocolatier and chocolate manufacturer?

Simple. Chocolate manufacturers mass produce their chocolate and therefore sold at cheaper prices. While chocolatiers are houses that produce hand made chocolate.

Chocolate manufacturers including Cadbury, Toblerone and Hershey’s mass produced their chocolate and have it sold on the market. Chocolatiers, on the other hands, have their own boutique to sell off their products. Chocolatiers here are brands such as Godiva (the Belgian “G”), Leonidas and such that they normally have their own stores.

However, there are chocolate manufacturer which combines the quality of chocolatiers and produces premium chocolate that sold in the market as well. Which of course, at premium prices. Brands such as Lindt, Valrhona and Callebaut would cost double or even triple their market counterparts.

So after you know all these, you can get chocolate according to the occasion. (or the size of apology you need to make.) For fun times and frequent minor celebrations, M&M’s will do the trick. For getting an A on exam or when she manage to lose 3 Lbs., you can get a Toblerone to lift the mood. Lindt and Valrhona would be nice for occasions such as promotions or romantic-dinner-bouquet-companion. (of course we can always blame the champagne for the high cost incurred) And for valentine’s day, birthday, out-of-ordinary day, or forgetting-any-of-the-above-days, “G” is the answer.

Happy chocolating

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Chocolate (1)

Since on the last post I highlighted chocolate as the important element of what you need to know from your mate, I guess I should give a little knowledge on chocolate as well. First is to give a small information for the guys who wondering what the heck is Belgium with capital “G” and of course to inform the girls that when guys gives you that “G”, he loves you so much (or he’s in for a big time apology)

Chocolate was consumed by early Americans and brought to Europe slightly later in the history. The latin name, Theobroma cacao, refer to its attribute. (Theo=God(s), Broma=Food) which literally means food of God. (or from God)

As the history and technical information for chocolate can simply copied out from wikipedia, I’d rather link the page to everybody then.

http://en.wikipedia.org/wiki/Chocolate

However, why do people crave for chocolate? Why some of the girls force us to buy the ultra-expensive box of chocolate for Valentine’s day?

A simple answer is that chocolate contains Theobromine, which is an alkaloid substances contained in chocolate and one of its effect is mood elevating. (the detailed “WHY” can be found again in wikipedia. You, lazy bums.)

Such mood elevating would be very useful when small depression comes. Similarly on relationship, it’ll help to lighten the mood of your other half. (or in other word, smoothen the way when you’re going to make a big time apology)

Now there are 3 major type of chocolate: Dark, milk and white. Pay attention that Nestle’s milky bar is pure milk bar and contains NO chocolate at all.

Dark chocolate contains at least 45% of cocoa solids in its mixture. While 65% to 80% cocoa solids would be deemed as fine and extra fine dark chocolate, apparently dark chocolate lovers does have their limits.

Meiji, chocolate and sweets produced from Japan, on its recent stint is releasing 99% dark chocolate which miserably failed the taste test by our (ladies) dark chocolate lovers. While both deemed Lindt 85% as smooth and bitter, Meiji’s 99% considered as unbearably bitter.

So eventhough your lady do like dark chocolate, do find out “How dark can she be?” If you want to make it safe, make sure the cocoa solids is between 45-60%. Bitter enough to be dark, sweet enough for most people and ummm, cheap enough compare to 75% extra fine. Recommendation: Cadbury’s Old Gold for budget. Lindt if you have extra.

Milk chocolate, now that’s a challenge. As there are wide array of milk chocolate selection, the question is no longer in how dark can it be, but what is the taste? Mass producer of chocolate (Cadbury, Hershey’s, Nestle…) Rule of thumb, Europeans rarely like their chocolate sweet. So theirs is less sweet than Americans. Watch from where does the chocolate came from. Swiss makers would taste differently that Belgium or Germany. Dutch might taste milky and France’s might be costly. For darkish milk lovers, Americans such as Mars bar or Hershey’s would deemed as too sweet. While finding the most suitable milk chocolate for her, Toblerone and Swiss Delice would be a safe choice.
For budget, Cadbury and Nestle provide a good milk chocolate.

The challenge in white chocolate is how milky and smooth can it be. While the white chocolate lovers are rare, they are existing as the white chocolate itself. Cadbury had a very good whites and so does Swiss Delice.

Next is to identify whether she liked it smooth or with fillings. Common fillings such as nuts, raisins and fruits or something exquisite such as Lindt's array of liquid liquor fillings. Flavoring would be one of the consideration. Flavor such as mint, orange or hazelnut cream gives another color to the chocolate itself. But if unsure, just stick with smooth. It's safer.

While some brands are recommended here, it doesn’t mean other brands not mentioned do not taste as well. Who can deny the power of Ferrero? With its Ferrero Rocher, Kinder Bueno or Nutella (which irresistible when spread over bread and toasted with cheese), they indeed one of the powerful chocolate house in the world. So, do have some chocolate tasting here and there. Find out which brand you liked, how smooth you wanted it to be and how sweet is your taste. sweeter doesn't always better.

Wow, It has been a very long posting isn’t it. But it’s just part one. I’ll continue on this ASAP.

I’ll explain the difference between chocolate manufacturer and chocolatier on the next posting.

Keep in touch.

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New Format

Me and my fiancee, we agreed to expand this blog more than just about food and lifestyle. Well, yeah, the topics is the world out there, talking the truth about life, and in it, food, and perhaps, relationship.

Why relationship? Do we want to be another Dr. Love website? I guess not. We just want to share what we had and perhaps giving tips on how couples should maintain and nourish their relationship.

Anyway, I don't limit this blog only on these two main topics. I'd love to talk about travel, culture and festivities in Singapore, where I live and perhaps my fiancee will contribute on life in Taiwan, where she lives. Taipei is a great place though.

And a little update about me, after a nice 6 days trip to Indonesia, I gain 3 Kg! Gosh. Should really start my diet now. But then I've got a whole lot of new ideas and things I can write.

So, keep tuning in for more fun stuffs in AWOOT!

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Sashimi O-negai-shimasu!

Sashimi O-negai-shimasu!

For some culture who never eat raw items, sashimi may looked as scary as it can be. I remembered the first time I tried sashimi, the mindset that sashimi is a raw fish keep hanging in my mind and prevent me to be able to fully enjoy the flavor of the fish.

But again sashimi, with all due respect, is the food that absurdly delicious. Absurd in terms that it’s very difficult to enjoy, yet a lot of people can enjoy it.

Well, the history of consuming raw meat is of course will go back to the time before fire was invented. After fire was invented, (or likely, the ability to ignite fire) the art of cooking is coming together. But nevertheless, the art of consuming food without cooking has been a tradition all over the world. Not only in Japan of course. Fish, such as salmon, instead of cooking it, the locals (Norwegians, Alaskans…) prefer to eat it raw, smoke it, cure it, salt it, preserve it… anything but cook it. Because when you cook the salmon, it’ll lose its soft texture and its natural flavor. The best cooking style that keeps both character of salmon would perhaps searing (jap: tataki) which pan-grill the outside and giving smoky aroma and slightly firm texture but leaving the inside fresh and raw.

Now Sashimi is not always easy to enjoy. If you’re a beginner to sashimi, salmon will be a good practice. Get the sashimi with your chopstick, dab it with a little wasabi and dip with shoyu. When you put it in your mouth, don’t think that is a raw items. Instead, think of it as a tasty meat, enjoy and savor the flavor, the saltiness of shoyu and the kick of wasabi.

When you can enjoy the taste of salmon, you may graduate further to other fish, such as maguro (tuna) or hamachi (yellowtail). While hamachi have the similar property as salmon, maguro have more complex and difficult flavor to enjoy. But don’t worry. Having your maguro tataki-ed or aburi-ed (aburi- grilling with open flame) will help you enjoy the maguro.much better. Another item in the menu, such as kajiki, have a chewy textures and taste reminiscent of beef tendon.

As you’re ready to venture outside the fish family, you can start your adventure with sweet prawns (amaebi), lobster, cuttlefish (ika) or even shellfish such as scallop (hotate) and abalone (awabi). Be warned that although fish sashimi is low cholesterol and even a good source of Omega-3, these non-fish family might not. So over-consumption of these items is never recommended.

And finally, challenge death with the ultimate sashimi: Fugu! Fugu is the blowfish that contains toxins 500 times more powerful than cyanide. All fugu chefs must be certified to slice the fish and therefore jacking the price high. Now don’t be misled by an episode in The Simpson when Homer ate allegedly poisoned fugu, he was give 24 hours to live. No, siree, Fugu’s death is instant. But don’t worry, death because of mistreated fugu only occurs 70-100 a year in the whole world. And guess what? There’s this restaurant in Singapore that serves fugu for S$60 a set. And you will go away with a cheesy free t-shirt (Fugu Survivor!) for the season. Ha!

Itadakimasu!

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PS: I found this article about a journalist finding her way to Fugu. Have a look here!

Breakfast Time

Breakfast Time

Well, breakfast is, they say, the most important meal of the day. But what is your typical breakfast menu? In my homeland, Indonesia, fried rice is a typical breakfast in a hotel. At home, a bowl of chicken porridge, bakmi ayam (chicken noodle) or perhaps just a packet of instant noodles.
I also rooting over western breakfast. The thing such as pancake, toast, French toast, egg, bacon, ham, sausages… mmm yummy.
But then, breakfast is all about balance to start your day. The perfect balance of carbohydrate, protein, vitamins, a little fat here and there but the most important of all, it should taste good that it’ll give you something to hope for everytime you rise out of bed.

So a typical American breakfast may contain 2 slices of toast (Carbo), 2 eggs (Protein), a portion of meat (fat) and some seasonings. Normally orange juice would complement the medley by providing the extra vitamin and dietary fibre to start the day.

However, what you need for breakfast should correspond with what you’re going to do for the day. Of course you won’t need extra carbo if you’re just coming to work to sit down in front of your PC until lunch time. Those carbo will mightily morphin’ into fat. (Mighty Morphin’ Power Fat… get it?)

But if you’re about to do something that requires energy, jogging, swimming or going to the gym on weekends, of course, a little extra carbo would help you a long way.

In conclusion, whatever choice you’re having for breakfast, choose wisely. If you choose the right thing, they’re not only good to eat, but will help you for the day.


Have a pleasant day

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PS:I'm kinda joining this program to help me reduce my weight. They also give you a lot of advice on meals. I was 88 kg at peak and now I'm hanging around 75-76 kg. But I'm aiming to get my old 70 kg by new year. Just click the banner below and check it out yourself.

Orange Juice, anyone?

Orange Juice, anyone?

Think all orange juice is created equal? Makes you wonder why they have a 99¢ orange juice, $2.30 orange juice and $3.50 orange juice while all of them is in 1 lit. bottle?
If you do wonder why… read on.

The first and the most important feature that distinguish the difference in the orange juice is, of course, the ingredients! So when you go to pick up a carton of orange juice, pay attention on it’s ingredients.

You see, there are a lot of stuffs inside the orange juice. Some of them is healthy and therefore, desirable. While some of them… are not. Let’s take a look at each one of them, shall we?

First we have freshly squeezed orange juice. It would mean that it does only undergo few processes. Namely squeezing and most likely pasteurizing. So it’s the closest thing you can get from a really squeezed orange (or the orange that you squeeze yourself.)

Then we have the orange juice from concentrate. The typical orange juice from concentrate had been sweetened, compacted, Frozen, thawed and de-concentrated. So although it does come from an orange, it has an additional sugar and no longer have the full benefit of an orange.

Added Vitamin (blah, blah) and fortified with mineral (blah blah). This would mean that the producer isn’t even sure their product have vitamins. So they need to add some.

Permitted coloring. Does it suggesting that their orange juice is not of orange color?

Artificial flavoring??? My goodness… it’s orange juice that does not look like orange juice and doesn’t even taste like orange juice…

Other chemical mumbo jumbo. Let me obtain my right of silence here as we all know that the more artificial chemical it won’t be the better. (or are we?)

The other thing we must pay attention to our juice is the manufacturing country. The simple rule of thumb is that the closer the manufacturing place to you, the fresher it’ll be. Although this factor could easily negated by the fact that some premium OJ were actually airflown.

On the bottomline, be careful when choosing your orange juice or any other juice. Before you decide to pick that up, be sure to check the ingredients, the nutrition facts and any other thing that put the price tag on the OJ you choose.

For me, I’d recommend my favorite OJ from Florida’s Natural. Their ingredients is the simplest of any other brand in the market: “100% pasteurized freshly squeezed orange juice”. Yeah, their price is slightly more expensive but our health is priceless, isn’t it?

Cheers… (with OJ)

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PS: You can learn more about nutrition and food facts more thoroughly on Nutritiondata.com

PPS: The best thing, of course. Buy the real orange and squeeze it yourself! Ha!

Creative and Systematic Cooking (pt 3)

Creative and Systematic Cooking
Part 3

Presentation

Well, we come to the last episode of this delicious trilogy. Heck, I’d choose this than Star Wars.

Anyway, let us go on, shall we?

Now I wanted to have it sizzling on a hotplate. So what would I do? I’ll heat my hotplate and place it on the wooden base.

Peel off the foil from the potato. Place it in the leftmost part of the plate (that’s the place you’ll be holding the fork). Slit cut on the top and we’ll decorate later.

Then put the now-cool vegs and let it sizzle for a while in the hotplate. Place it in front (The position nearer to the diner. This is done to reduce the distance from the veg to the mouth. Thus reducing the risk of dropping the veg all over your shirt.)

Spread the bed of onions for the steak behind the vegs and place the steak just right on top of it.

Then we’ll start the decoration process. Pour the sauce on the steak and put 2 stalks of baby asparagus crossed on top of it.

For the potato: Pour the sour cream, put a sliced cheese (or sprinkle grated cheese) and sprinkle chipped bacon, sliced leek and herbs.

There it is. You’ve done a good project.

However, the intention of this series of article is to introduce you on creative cooking and creative menu invention. Of course as you go along, even though the main theme would be “to think out of the box”, relying on these articles would backfire and even put you in the box! So never rely on it. These articles are made for guideline purposes. Sure it’s highly applicable but it’s not my intention!

I’ll post and write more on these topics. So sit down, relax, and… Enjoy


Itadakimasu!

Le Conseiller

PS: The Image I posted below is taken from Noble House Steak House in Linkou, Taiwan. It’s a striploin with brown garlic sauce. The sides are sunny egg and diced carrot, peas and corn for vegs with yaki udon (fried Japanese flour noodle) for carb.

Creative and Systematic Cooking (pt 2)

Creative and Systematic Cooking
Part 2

Method

Okay now we go to the part 2 of the article. We’re continuing our project on Ribeye steak. In case you’re forgetting the details we’ve decide on making a:

Ribeye steak on a bed of onions with tangy barbecue sauce. Served with seasonal vegetables and house specialty baked potato.

Now method is a more organized matters. There will be three items here: The steak, the veg and the baked potato. There are few question you need to ask.

1. Can I warm up the item? If can, I shall cook it first and warm it later.
2. Should I put close attention to the item while it’s cooking?
3. How fast can it be done?

Now the answers for all three of them:
For the steak would be: no, yes, 13-18 mins
The veg would be: yes, yes, 2-3 mins
The baked potato would have: no, no, 14-18 mins

So the cooking plan would be as following.
1. we’ll pan-fry the cabbage and set it aside
2. we’ll take care of the baked potato
3. while the potato is cooking, we’ll grill the steak!
4. Assemble them together
5. Diner est servi.

We’ll then. Let’s start with number 1.
Throw in some butter or olive oil, let it hot and throw the shredded cabbage to the pan. Toss it for a minute or two (depends whether you’ll like it crispy or chewy) and set it aside. Same thing can be done for the ingredients medley I mentioned in the first part (peas, baby carrot and sweet corn). Of course to add some taste, you can have a finely sliced bacon to be tossed with the veg.

For number 2,
Jab the washed potato all over with fork, pat/sprinkle with salt on its skin (if you like), wrap it with aluminum foil and throw it to the oven toaster for 15 mins (preheated. Turn on the oven 2 minutes with nothing in it.) If you want express, Skip the foil wrapping and bung it to the micro. 6 mins on high.

Then we concentrate for number 3. Make sure you do it when the potato almost done.
What method you’d like for the steak? Flame-grilled or Pan-grilled?
How would you like it done? Rare, Medium rare, Medium, or Well-done?
For me, Ribeye would be best pan grilled medium rare. So I would heat my beloved Tefal® with medium fire and sizzle it with olive oil. Then throw the meat, wait for about 7 minute, turn it, wait another 7 minute and put it on a side plate. (Note: the doneness of the steak is just for guidelines. This guide is applicable for 3/4 in. thick steak. Different thickness would give different time for similar doneness)

Next I would pan-fry the onions on the remaining oil. As I’m going to use hotplate for my presentation, the bed of onions will be useful to keep the steak warm without further cooking it.

Right after you finish with the meat, Bing! The potato’s done…

All right! All the elements are here and we’ll assemble it.

I’ll continue with that one on the next episode.

(oh, man. Jack’s place gotta pay me for these articles! They’ll sure get some of you there after reading this article. Even I want to go there now!)

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Creative and Systematic Cooking (pt 1)

Creative and Systematic Cooking
Part 1

Ingredients

Ingredients are the number one that matters when it comes to food. No matter how it sounds or how it looks, ingredients decide everything. Croissants made with butter will have distinct taste compared to margarine. Chicken rice made with or without pandan leaves will taste different. Even the freshness of garlic will decide the outcome of a teppanyaki meal. In short, ingredients are the most basic factor for a food.

Choosing an ingredient

There are layers of importance in ingredient choosing. I’ll call them Primary, Secondary, Tertiary and Complementary.

Primary is basically the main item for the menu. Let’s say we are going to have a beef steak, for example. What are we going to do with the beef steak? We want to serve Beef steak (meat) with vegetables (sides) and potato (carb.).

So we split into three sections. Meat, Vegetable, and Potato. These are the primary ingredients.

Let’s take a look into meat:
As we’re making a beef steak, we can choose the meat that is commonly made into steaks.
Now we have Sirloin, Striploin, Tenderloin, Ribeye and T-Bone. (let’s limit to this five most favorite parts.) (And if you feel your mouth watering, there’s nothing wrong with that. Mine already started 2 minutes ago)
As the outer loins (sir- and strip-) tends to be lean (less fat content in the meat itself), it’ll get tough as its going. Tenderloins however wouldn’t as it have a nice and tender taste in your mouth. A certain part of the tenderloin, called Fillet Mignon is so superbly tender that KwikGourmet (http://www.kwikgourmet.com/) is selling 4 pieces of 5oz. Fillet Mignon for US$49.95. (That’ll be around S$140/kg.)
For this case, I’ll stick with my favorite. I’ll choose ribeye. It has an even spread of fat all over the meat which makes it very tender and kinda chewy. Just the one I really like.

What I want to do with the meat? I want a ribeye steak on a bed of onions and topped with barbecue sauce. So the ingredient would be Ribeye (primary: the main thing), Onions and butter for sizzling the steak (secondary: important) and barbecue sauce (tertiary: replaceable. I can choose hollandaise, teriyaki or even honey mustard). I might add some baby asparagus for decorations (complementary. Not important at all)

Now goes for the veg.
As I don’t really want to make such a big fuss with veg, I’ll pick a cabbage for this. You can actually imagine and toss everything you like. But as an alternative, I’ll write in peas, corn and baby carrot as well. These are all the primary ingredient. But as I want to pan-fry them, I'll need some butter or margarine as well. Eventhough olive oil will become a healthier but fancier alternatives.

ing, straight cut, cheesy, spiced?), or maybe potato chips (home made or store bought? With dips? Sour cream with mashed onions, guacamole, salsa, thousand island or just sprinkle with salt.) The combination is beyond imagination! Again as I’ll choose my favorite, I’ll pick baked potato. (So I would need a whole potato and American Russet is the best for baking. That would be the primary) with sour cream (Secondary), melted cheese and chipped bacon with leek for its topping(tertiary) and shredded herbs for taste (complementary).

There you go! We’re done with part one.

To be continued

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The Most Amazing Kitchen Equipment

If somebody should ask you "What is the most amazing kitchen equipment?" What would you say? Is it the stove? The electric oven? The griller? The deep fryer?

Well for me, the most amazing kitchen equipment will be the rice cooker. Maybe because I'm asian but if you don't understand why, let me give you one important question. What can you do with rice cooker?

If you can say nothing but "rice cooker is to cook rice", go on, read further.

You're absolutely correct. Rice cooker is to cook rice. But what rice? Plain Rice? there's one. Throw in half a slab of butter and some cream style corn, you'll have a buttercorn rice. There's two. Throw in sliced shiitake mushroom, kuri (japanese chestnut), sesame oil and spices, You'll get very fragrant mushroom rice. There goes three. Mix the two combination and throw in butter, mushroom and added with crushed garlic. You'll have garlic butter rice. There's 4. And many many more combinations to follow. you capisce? Hainanese Chicken Rice, Thai Pineapple steamed rice, Paella, risotto, briyani, sushi... The almighty rice cooker will do it for you.

Is that all? Of course not. You can throw the rice cooker to disarm the robbers, plant your begonias and orchids in the cooking pot and it does make a good motorcycle helmet. I just don't know whether it's legal...

But other than those (un)attractive use of rice cooker, you (we) can make steamboat (shabu-shabu) with it. Just put it on top of table, put boiling broth and start dipping your steamboat. And it only cost you 300-500W instead of normal electric steamboat that consume 850-1500W.

Anymore? Ah, I see the young fellow there raise his hand. You're a what? A dim some? Ah, I do hope the rest of you is brighter to realize that you can use the rice cooker as a dim sum steamer.

And of course. It can be used as a steamboat, it can also be use as a soup warmer. Fancy those cauldron-shaped soup warmer in the restaurant? Here you got a modern looking soup warmer that looked like rice cooker and able to cook rice too!

Yeah, plenty eh? Not mentioning it's portability and throwability (in case of robbers) we got so many use of rice cooker. Trust me, I can write a lot more about this.

Respect your rice cooker... and peace.

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How come you can cook?

My friends asked me a lot of these questions. "how did you learn to cook?" or "How can you find recipe like that?" and many other similar things. Those questions are normally answered by another question from me "how couldn't you?" which eternally replied with so many things that can be classified as "Excuses". "I've no time"(You mean, you're engaged 24/7?) , "I don't know where to start" (there's a part in the house named 'kitchen'), "I'm a man, why should I learn to cook?"(Tell me one female chef and I'll tell you 5 male chef. whoever loses first buy me pizza), "My mum didn't allow me."(well mine either, My mum's kitchen is hers), "I'm too old to learn." (I started this cooking stuffs from 22 yrs old while there are 26 y.o. won his 2nd michelin star) and so on.

So, where do we start. I'd suggest you start it by cooking something really simple. Instant noodle, perhaps? or sandwich? And yeah, you're suppose to do it in the room that was named... what was the name again, ... kitchen?

If you think cooking instant noodle is easy, guess again... If you believe white bread with margarine and sugar makes good sandwich, you need some brainwashing. But in the other hand, if you believe that nice food should be expensive, again... you're wrong. Never measure Deliciousness with price.

So I'll start by posting my own recipes and ideas. All my recipe will be rated 1-10 for simplicity (10 being most complicated while 1 most probably can be done blindfolded) 1-5 stars for taste. There will be some contributions from you, of course, which, if feasible, will be done in my kitchen. Give us some pictures please.

Dining: The ten Commandments

Why do I need to post this stupid posting? Because there are people out there who just don't realize how annoying they are when they are dining in a restaurant. Do I really need to tell everybody what to do and what not to do in a restaurant? Heaven knows but let me give some tip on it. Hey, you might never realize that what you always did is annoying.

When you follow all the rules below and keep your smile all the time, I assure you of a great experience during your meal. Cross the line, and you can almost hear them whispering profanities everytime the next time you step in. Wanna bet?

1. When the sign says: "please wait to be seated", please wait to be seated. Don't rush in like hooligans. Even part of your group is inside, you still should wait for the waiting staff to serve you.

2. The Management has right to seat you everywhere they like. Oh please, there are just 3 of you. Do you really need that six-seaters with sofa seat near the window?

3. Whatever on the table has their own purpose. Don't abuse it please. The candle is for atmosphere. Not to grill your undercooked steak. The chopsticks (for asian dining) is not for making walrus impression and you're not suppose to do fencing with toothpicks! (En Garde!)

4. Only call the waiting staff when you're ready to order or when you really need to ask questions about the food. And if the waiting staff approaches you and ask "Are you ready to order?"... Trust me, they won't scowl of you say "not yet". It's Extremely Annoying when you call a waiting staff and after rushing to your table, you just say " aaaaa.... ummmm...." and hold them for 15 minutes only for you. (Man, you're not the only customer) And when they repeat order, listen! Don't wait until the food come and realized you've ordered the wrong thing. And when they ask "is that all?" Please... please don't say yes until you're very very very sure.

5. Ask for Recommendation. They know best. Just ask! In short, make the ordering process as fast as possible, close the book and pass the menu. NEVER use the menu as your food placemat.

6. Don't alter the menu or even create your own unless it's allowed in the menu. When you change the fries to baked potato and don't want to pay extra, better go and bake your own tater! And no, we can't serve half or quarter of a baked potato in exchange of the fries.

7. Ask for things at once, will you? how would you feel when someone ask you for a glass of water and when you come, he only ask for another one, thrice consecutively? Those people should be relieved that murder is illegal.

8. When you're dining in peak period, do realized there are people who queue waiting for your seat. Man, do you really need to sit and chat while there are parents with 3 hungry kids waiting outside standing for half-an-hour... ? Have a heart, dude.

9. Never! Ever! dine beyond closing hour. Last order normally is half an hour from closing time. If the restaurants closing, eat your stuffs quickly and get outta there. they need to go home, Man! That is wack!

10. When the waiting staffs are keep coming back to you and ask "Would you like some desserts?" do please translate it as "Will you get you ass out of here and let the poor mother with 3 crying babies outside sit and enjoy their meal?" And the correct answer will be. "No, thanks. Can I have my check please?" Other than that, you'll be considered an antisosial criminal and world-class jerk and will be blacklisted from all the restaurant in the regions.