What’s the best/worst part of your job?
The best part of my job is reaching customers from around the world and having them walk out the door happier than when they first walked in. The worst part of my job is when people abuse the “Customer is always right” slogan and try to find fault with everything even when the fault happens to be in their control i.e. when food arrives they take photos and talk for 10 minutes and complain that it isn’t warm anymore which of course we are happy to oblige.
What’s your favourite meal/ drink at 3 Bags Full?
My personal favourite meal is starting with any one of the salads to share then following up with the Baked Onion Soup and my main course would be the Seafood Pasta for lunch and the Angus Rib Eye Steak for dinner. For the drinks part, I do love my coffee at 3 Bags Full and would never switch it for anything else other than when it’s too late to have a coffee then I would order a green tea milkshake – with premium ice cream blended in, the taste is superbly sublime.
What’s one of the craziest things you’ve seen behind the scenes?
One of the craziest things I’ve seen was during the festive Christmas period followed up by the New Year Celebrations. Everyone was so busy that there was no time to go to the toilet. Suppliers weren’t working and stocks were low. One day the freezers were filled up to the top, at the end of the day it was almost empty. We had to put stuff in our freezers at home and transport them in a cold box to the outlet. In the end our cars would smell like a slaughterhouse.
The perfect day off would be…
… spending time with my wife and son doing things as a family (eating, playing, movies etc), having a coffee and small talk with friends at the end of the day.
A day in the life of a restauranteur is
… in short, getting up early, checking your mail and responding to customers or advertisers. Sifting through all the business social media and going to work with the right attitude so that your staff will follow suit. It is always important to realize that in order to influence others, you must lead by example. Therefore in this line, the most important characteristics is being able to work as a team to help each other, carrying the right attitude around with you in order to keep customers feeling welcomed and appreciated, Always providing exceptional quality and service and lastly keeping a consistently high level.
What do you do for fun?
I have been playing badminton and working out during my spare time. Spending time with my 4 year old son is also always a bundle of joy.
What’s something you’d like guests to know about 3 Bags Full?
I’d love guests to know that at 3 Bags Full we always take pride in using high quality and freshly sourced ingredients. The same goes for our coffee beans and if you pop by enough, you will also find out that we have bags of surprises in store every now and then. We like to keep things exciting and love to see our customers happy.
What’s your favourite food and wine pairing?
Full bodied red wine varieties with a higher alcohol content like Shiraz and Cabernet Sauvignon usually match well with rich red meats. Lighter bodied reds like Tempranillo and Pinot Noir are the ideal accompaniment to pork and Spanish and Mediterranean foods. For me, I prefer pinot noir because of it’s versatility. A rich full bodied pinot pairs well with steaks while a sweet fruity pinot is a decent pairing with salmon and tuna. I am not a big fan of white wine but back when I was living in Australia, I do recall enjoying the New Zealand Oyster Bay Sauvignon Blanc.
What’s your view on the Kuala Lumpur food scene?
It’s really unique with so much variety and fusion. It is my belief that Kuala Lumpur will grow to become a top destination for food lovers and destination for travelers alike if it not already is. Competition is fierce but that also means people will learn to appreciate food better and improve their tasting palate. Eventually, quality, service and attitude will draw the food lovers and I am happy to say that at 3 Bags Full, we strive to achieve that every day.
What’s in store for you in the upcoming months?
Our plans for the upcoming months are very ambitious however not unrealistic. We plan to open a different themed brunch house in a prime location. We believe that brunch houses have their own distinct personalities. It is why brunch places are so special and each unique in their own sense. It’s always good to be different.
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