Tuesday, August 13, 2013
Why we do what we do?
Fast forward 15 years, sipping Sangria on my patio on a hot Australian summer got me thinking about the lunch in Malaysia. I start to wonder if it is really that odd?
I ask: "why is it that we do what we do?"
Just last week, I ordered eye fillet steak in a lovely restaurant owned by the French chef whose name I would not attempt to pronounce. The chef’s cooking genre is heavily influenced by his apprenticeship in Indonesia and he is now renowned for spice-flavoured steak.
I ordered a Sauvignon Blanc to go with my medium steak.
I caught the guy at the table next to me silently mouthing “red meat and white wine – huh?” to his girlfriend seated across his table. He was obviously trying to impress his date she had gone out with a man-about town, who would never be caught dead with white wine and red meat.
I cut a small piece of my steak with a sharp knife. A small piece of steak has a tenderer to-mouth experience than chewing a larger chunk. A sharp knife slices easily through the meat presented on the plate giving the diner the feel and expectation of a tender meat.
Pairing wine with food has only one objective and that is to enhance the experience of both food and wine either by complimenting OR contrasting with the food.
I chose to contrast my dining experience that night.
I wanted the crisp, acidic nature of the Sauvignon Blanc to cut through the spiced-up eye fillet leaving a refreshing sensation for the palate. In this way, every mouthful of this steak will be an ever new experience.
I savoured my spiced-up steak with the occasional sip of the fruity Sauvignon Blanc – I was in heaven.
I hope the guy at the next table enjoyed his Bueuf Burguignon (beef burgundy with bay leaves). I did not think his girlfriend was too impressed with his slurp, But he had red wine though – that must score some points with his girlfriend.
So why do we do what we do? I am sure I did what I did because I do think about what I do. I am not sure about the guy in the next table though..... CHEERS or YAMSING or KANPEI!