Cooking Symphony | My So Called Life

Coming home late, there was not much time to cook for dinner. We decided to buy fried fish from a local Chinese Restaurant nearby to supplement some of the frozen food from my in laws. The restaurant I went to was filled with people and the kitchen was somehow on the side of the restaurant giving the patrons a full view of the kitchen, helpers and cook. After making my order, I loitered around the kitchen area watching eagerly on the fist I ordered. After a few minutes of attention, I gave up and start to wander my eyes around the restaurant. After getting bored of that, I put my attention back to the kitchen. This is when I start to notice something different about the cook. Chinese food are about wok, and frying and the cooks have two layers of wok to work with. There were 3 cooks and the oldest was the left most followed by a middle age guy in the middle and a young lad on the right. The left most cook, whom I presume to be the master handles 4 wok at a time, while the middle cook handles 3 and the right most and the youngest cook handles 2. The kitchen assistant prepares all the ingredients behind them, and inform the cooks on what are the order. The master chef will use one wok for deep frying, and then 2 more spare wok for all his frying. He puts my fish into the deep fry wok, and then start to work on some stir fry dish. While on that, he would take the work and put on a staging area and take an empty work and stir fry something else. Once done, he would return to the other dish, and move on to other dishes. It was like an orchestra symphony, working synchronously he juggle between the food he cooks. The same goes for the other two cooks. The 3 of them work like a full orchestra band, all employing their skills to serve the hungry customers waiting for the fill. I counted 4 dishes while frying my fish, talking about efficiency. The food was quite good as well and speed did not degrade in quality.

On this day..

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