My culinary saga kicked off at a humble noodle stall. Lesson one: dodging flying noodles is an art. Then, at KFC, I learned that the real secret ingredient is… well, it’s a secret. These early days were less about Michelin stars and more about the thrill of not accidentally chopping parsley instead of my fingers.
In Brunei, I found out that their ‘spicy’ is my ‘mild’. It was like playing ‘find the chili’ with every dish. Here, I mastered the art of making food that says ‘hello’ with flavor but doesn’t cause a kitchen inferno. Let’s just say, I became a diplomat in the world of taste buds.
Enter the era of Molecular Gastronomy, where my kitchen turned into a food lab. Picture this: chocolate-filled dumplings and wondering if I’m a chef or a mad scientist. It was a time of mixing East with West and hoping the food critics had a sense of adventure.
When the pandemic put my farm dream on hold, I thought, why not replace chefs with robots? After all, robots never complain about chopping onions. This was my ‘make lemonade out of lemons’ phase, but with less lemonade and more robotic arms.
As Mastermoo, at 50, I’m excited to unveil Alfaversal Bistro – not just a restaurant, but a culinary playground where adventure is served daily. It’s a place where the Wi-Fi is strong, but the coffee is stronger, and the kitchen thrives on the unexpected. I’m seeking investors who are as passionate about innovation as they are about great food. Join me in a venture where every meal is an exploration, a blend of fine dining and playful science.
