ID :
39290
Wed, 01/07/2009 - 16:05
Auther :
Shortlink :
https://oananews.org//node/39290
The shortlink copeid
HELLO NEW YORK. PLEASE WELCOME M'SIAN AUTHENTIC FOOD
MANIK MEHTA
NEW YORK, Jan 7 (Bernama) -- After establishing a successful Japanese
restaurant in New York, a Melaka-born entrepreneur is now making headway with
his restaurant called 'Laut' which opened here in May 2008.
According to 52-year-old Michael Bong, 'Laut' serves authentic Malaysian
cuisine to a discerning American gastronomic public.
Michael, who is a sushi chef, together with his wife Kathy had opened a
popular Japanese sushi restaurant called 'Miso' in New York, and he is also
doing well with 'Laut' if the feedback from the public and local media reviews
is to be believed.
"Since we opened the Malaysian restaurant in May 2008, our business has done
well. We are getting repeat customers. Our restaurant has already been featured
in the local media", Michael told Bernama in his new 2,000 sq feet restaurant
located on the 17th Street between Broadway and the Fifth Avenue, a trendy New
York address.
He said that both his old customers, who patronized his Japanese restaurant,
and new customers visit his new restaurant.
"Our customers are not just Asians but also mainstream Americans who like
hot and spicy food. We are fortunate that Americans are open to new cuisines, a
fact that facilitated our new operation", said Michael.
LONG LINE OF CUSTOMERS
The long line of customers waiting to get into the restaurant, braving the
freezing temperatures of New York's winter, bear an elegant testimony to the
growing popularity of not only his restaurant but also of Malaysian cuisine.
Although many restaurants have, of late, experienced a slowdown in business,
thanks to the recession and rising unemployment that have forced the common man
to tighten his belt and refrain from eating outside, Michael's restaurant has
defied this general trend.
"Despite the recession, our business has, in fact, increased and people keep
coming to our restaurant. After all, food is one item of expense they cannot
avoid. They have to eat!" commented Michael when asked to explain the general
mood of the gastronomic public.
In contrast to the proliferating numbers of so-called 'authentic Malaysian
restaurants', many Malaysian restaurants abroad compromise on the authenticity
of the cuisine to adapt to local palates, Michael said that his restaurant
serves 100 percent authentic Malaysian food.
NICHE FOR MALAYSIAN RESTAURANT
"I was convinced that there is a niche for Malaysian restaurant in this
(Union Square) neighbourhood. I have always wanted to set up an establishment
with superior quality Malaysian food with its unique spices and flavours
representing the country's diverse cuisines.
"This would be a contribution from me and my wife to promoting Malaysia's
food culture in a city that prides itself as the world capital", Michael said,
his face lighting up as he spoke with a sense of national pride.
He said American taste buds appreciate the spicy, exotic food and this
augured well for Malaysian cuisine.
"Americans are generally, adventurous and interested in trying different
kinds of food", explained Michael's wife Kathy who, according to Michael, 'runs
the show'.
Besides Malaysian food, the restaurant also serves authentic Thai food.
"Though the food served is mainly Malaysian, we also serve a few Thai food
items. Our customers have been telling us that they are very happy with the
quality of our food", he said.
Michael said among the popular Malaysian food items appreciated by the
American diners include Malaysian curries and sambal.
The chefs who work at the 'Laut' are locally-hired Malaysians and Thais, a
fact that makes Michael's task easier as he is spared the hassle of bringing in
chefs from Malaysia, which besides the enormous waiting time and the paperwork,
can also be quite expensive.
During day time, 'Laut' attracts occupants from the neighbouring office
buildings. The evening crowd comprises, usually, young people who exchange their
day's experiences with one another over Malaysian food.
Michael and Kathy have two daughters, aged 27 and 24, who live in Malaysia.
The elder one works in the exhibition business while the younger one is studying
business administration.
-- BERNAMA
NEW YORK, Jan 7 (Bernama) -- After establishing a successful Japanese
restaurant in New York, a Melaka-born entrepreneur is now making headway with
his restaurant called 'Laut' which opened here in May 2008.
According to 52-year-old Michael Bong, 'Laut' serves authentic Malaysian
cuisine to a discerning American gastronomic public.
Michael, who is a sushi chef, together with his wife Kathy had opened a
popular Japanese sushi restaurant called 'Miso' in New York, and he is also
doing well with 'Laut' if the feedback from the public and local media reviews
is to be believed.
"Since we opened the Malaysian restaurant in May 2008, our business has done
well. We are getting repeat customers. Our restaurant has already been featured
in the local media", Michael told Bernama in his new 2,000 sq feet restaurant
located on the 17th Street between Broadway and the Fifth Avenue, a trendy New
York address.
He said that both his old customers, who patronized his Japanese restaurant,
and new customers visit his new restaurant.
"Our customers are not just Asians but also mainstream Americans who like
hot and spicy food. We are fortunate that Americans are open to new cuisines, a
fact that facilitated our new operation", said Michael.
LONG LINE OF CUSTOMERS
The long line of customers waiting to get into the restaurant, braving the
freezing temperatures of New York's winter, bear an elegant testimony to the
growing popularity of not only his restaurant but also of Malaysian cuisine.
Although many restaurants have, of late, experienced a slowdown in business,
thanks to the recession and rising unemployment that have forced the common man
to tighten his belt and refrain from eating outside, Michael's restaurant has
defied this general trend.
"Despite the recession, our business has, in fact, increased and people keep
coming to our restaurant. After all, food is one item of expense they cannot
avoid. They have to eat!" commented Michael when asked to explain the general
mood of the gastronomic public.
In contrast to the proliferating numbers of so-called 'authentic Malaysian
restaurants', many Malaysian restaurants abroad compromise on the authenticity
of the cuisine to adapt to local palates, Michael said that his restaurant
serves 100 percent authentic Malaysian food.
NICHE FOR MALAYSIAN RESTAURANT
"I was convinced that there is a niche for Malaysian restaurant in this
(Union Square) neighbourhood. I have always wanted to set up an establishment
with superior quality Malaysian food with its unique spices and flavours
representing the country's diverse cuisines.
"This would be a contribution from me and my wife to promoting Malaysia's
food culture in a city that prides itself as the world capital", Michael said,
his face lighting up as he spoke with a sense of national pride.
He said American taste buds appreciate the spicy, exotic food and this
augured well for Malaysian cuisine.
"Americans are generally, adventurous and interested in trying different
kinds of food", explained Michael's wife Kathy who, according to Michael, 'runs
the show'.
Besides Malaysian food, the restaurant also serves authentic Thai food.
"Though the food served is mainly Malaysian, we also serve a few Thai food
items. Our customers have been telling us that they are very happy with the
quality of our food", he said.
Michael said among the popular Malaysian food items appreciated by the
American diners include Malaysian curries and sambal.
The chefs who work at the 'Laut' are locally-hired Malaysians and Thais, a
fact that makes Michael's task easier as he is spared the hassle of bringing in
chefs from Malaysia, which besides the enormous waiting time and the paperwork,
can also be quite expensive.
During day time, 'Laut' attracts occupants from the neighbouring office
buildings. The evening crowd comprises, usually, young people who exchange their
day's experiences with one another over Malaysian food.
Michael and Kathy have two daughters, aged 27 and 24, who live in Malaysia.
The elder one works in the exhibition business while the younger one is studying
business administration.
-- BERNAMA
