Tonight’s staff meal was a comforting and satisfying two-dish spread, lovingly prepared by my sous chef.
First up: Kambing Kurma — a mellow, creamy mutton curry slow-cooked until the meat was fork-tender and full of flavour. The kurma had that signature richness from coconut milk and spices like cardamom, cloves, and cinnamon, balanced perfectly with aromatic onions and garlic. It was mild in heat but her version is on the thicker than the usual more familiar ones which was deep in flavour, making it a real indulgent.
To pair with the kurma, my she whipped up a simple but delicious stir-fry nai pak. The baby bok choy was quickly tossed with garlic and just the right amount of salt and soy sauce, keeping it crisp yet tender, with a fresh bite that balanced out the richness of the curry.
Together, the dishes made for a soulful, home-style meal that really hit the spot giving us the energy before a busy kitchen service. Moments like these remind us how food connects the team — one plate at a time.
