Saturday 18 May
OKG Newsletter
Been in the states: “More than 20 years.”
Number one dish: “Used to be crab legs at $3.99 per pound, but now it is our salt and pepper shrimp that is already peeled, and next would be our honey-glazed chicken.”
Best sushi: “That would be our California roll, that is most popular, and our rainbow roll.”
How long have you been in the hospitality business: “Six and one-half years, and I am the manager here, but I worked for other restaurants in Arkansas.”
Birthplace: “Malaysia.”
One thing people don’t know about you: “I like to play sports, especially basketball, or bad mitten and swimming.”
Most important piece of equipment in your kitchen: “The wok.”
Day-off duties: “Mowing my yard and going out to eat.”
What is date night like for you and your wife: “We like to try food from different countries such as Mexico or India and we both like Banana Island that serves food from Malaysia.”
And your wife is: “Xuey. We met in Malaysia.”
What is your handyman style at home: “It depends, if I can do it by myself, I’ll do it.”
Ideal vacation: “Going back home to Malaysia.”
Unusual food that I like: “Durian.”
Best feature: “My smile and I love people.”
