L’Oriental diners to see sushi chef at work
A chef has got closer to his customers at an Asian-themed restaurant.
Now diners can watch their dishes being prepared at L’Oriental in Hamilton after the restaurant moved sushi display cases at the bar-style dining area to allow a better view of expert chef Keong Lee at work.
David Chow, the restaurant supervisor, said: “There is more interaction between the chef and the customers, which is great. People are really enjoying the change.
“We are getting more people sitting at the sushi bar now, as well as in the restaurant. People can talk to chef Keong and they can see his expertise for themselves.”
Mr Lee, originally from Malaysia and at the Bermudiana Road restaurant for just six months, said he welcomed the chance to talk about his sushi and teppanyaki — table-top griddle cooking — styles with customers.
He added: “I like working here. It’s a change — a new environment and a new team.”
The restaurant has also introduced a traditional Japanese “hanging garden” style presentation for sushi dishes and will also introduce “happy hour sushi” between 5pm and 6.30pm from the start of next month.
Mr Chow said: “We also have a hot kitchen with fusion cuisine — Thai and Chinese and other Asian styles.”
He added the restaurant had also recently installed white travertine marble stairs in the entranceway to brighten up the dining experience.
Mr Chow said: “It’s all about making the place look fresh and clean.”
Danny Lim, the executive chef at the restaurant, part of the Little Venice Group, added: “It’s very important to keep coming up with new ideas and changing things around, while maintaining our reputation for quality cuisine.”
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