I'm smelling very strongly of pesto sauce and pasta now. I just made myself a small platefull of bowtie pasta and sliced mushrooms with some green pesto sauce which tasted quite good surprisingly.
In addition to cooking up a mess in the kitchen this afternoon, this gave me an idea and a new ambition.
After I graduate from my Business course in the next three years, I want to start a restaurant business that caters for almost everyone with different tastes and likes of foodies ranging from Italian, Japanese, Thai, Vietnamese, Malay, Nyonya, Chinese and Western fare. Coincidentally, all the above are my favourite types of foods too.
I would serve an assortment of tasty and appetising sauces to complement any type of pasta that the patrons might want. Carbonara, pesto, marinara and bolognaise are just some of the sauces available with fettucine, bowtie, languini, and spaghetti. Throw in some fresh button mushrooms, cubed tomatoes, shredded chicken, sliced bacon, topped with parmesan cheese and chopped parsley, and it's ready. Seems rather simple but tastes great.
I don't know much about how to go around preparing Japanese food but I definitely must include fresh and succulent sashimi in the menu. Tuna, salmon, octopus, squid and another type of fish which I'm not too sure of what it's name is, will be on the menu.
The quintessential nasi lemak will of course be featured in my restaurant too. You can personally ask for it to be customerised to your own tastebuds. More cucumbers? Done. More sambal? Done. More peanuts and ikan bilis? Done. (My personal fave too) It comes with rendang, mutton curry, chicken curry, spicy squid and more.
Fresh spring rolls and tangy mango salad. Spicy and meaty otak-otak. Hokkien fried mee and prawn noodles. Assam prawns. Fat and juicy steaks coupled with crunchy fries and a multitude of dippings to go with it. Healthy and tasty sandwiches or toasties with your choice of tuna, egg, chicken, ham, turkey, corned beef, and loaded with green veggies, onion, tomatoes, topped with dijonnaise, mustard, mayo, or just plain kectchup or chili sauce.
All this food talk is making me hungry again. Let's not forget my wide selection of fruit smoothies. Mango, apple, kiwi, watermelon, lychee, grape, strawberries and loads more will be blended to perfection with crunchy ice. No sugar and no perservatives at all. Everyone enjoys a cup of freshly brewed coffee. Ice-blended coffee will be served too of course. But since I might be too lazy to brew up new and fresh concoctions of coffee, I think I might just get San Francisco to supply me with their coffee. It's a good promotional strategy for me and the coffee house. So we both benefit from this venture.
There will be some food fare that will be an absolute no-no in my restaurant. Burgers. We do not need anymore fattening and preservative laden burgers in the world. BK and McD's has already seen to that. No dishes where rice is the base of the meal too with an exception for nasi lemak and porridge. The traditional chinese restaurants and mixed rice stalls already cater to people who enjoy them. No soft drinks of any kind will be served in my restaurant. There's enough sugar in the world today without the need for more restaurants to serve them with delicious foods.
I really do love food after all. So, yes. I haven't given much thought to naming my restaurant yet but it's going to be at least five more years before this restaurant multi-food-concept will be realised. It's like you can get almost everything you want under one roof and at an affordable price too. I hope. Any investors out there interested in helping me start out?
