CNA | On The Red Dot | S7 E04 - Will new dishes help keep the family food business alive?
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- Опубликовано: 13 сен 2024
- In this episode, HarriAnns, Samy’s Curry and Rumah Makan Minang introduce new items to their customers - rainbow ondeh ondeh, a halwa dessert platter and nasi padang with red rice. Which of these will receive rave reviews, and which will fail?
About the show: What are the issues that provoke, inspire and unite those who live in Singapore? Uncover the personal stories of amazing individuals who call this "red dot" home.
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Good to see the next generation of Singaporean family business members coming up with new ideas.Wishing all great success!
the kid is so sweet and well mannered
KEEP ON COOKING.....KEEP ON OLD TRADITION
THIS IS WHAT..... SINGAPORE FOOD CULTURE IS ALL ABOUT...... ALIVE ❗❗❗❗
Coming back from abroad.....SINGAPOREAN .FOOD IS THE MAIN MAGNET THAT MAKE ME FEEL.....I AM FINALLY HOME ♥️♥️♥️
KEEP ON COOKING.....KEEP ON LOVING ♥️♥️♥️
In order for old school businesses to carry on...one has to move forward with the times..be it technology, air conditioning, in terms of comfort, new ideas etc... the old generation has to be more accepting to the changes in order for the buisness to thrive and be more successful ( or maintain) .this is also to keep up and to introduce and welcome the new generation of young people . If you want something that last for years to come or for a lifetime, you must always keep improvising
and keep up with the future times in order to attract the future newer generations in many many years to come.
haiyah, the malay guy thinks he go culinary school in new york he know more about food. his definition of authentic is must be made by people in the village?? what. haha.
turns out the red rice goes well with their dishes. in fact, if he is trained in culinary skills, food pairing is one of the skills imparted. deconstructing a dish to incorporate a new ingredient like red rice is part of a chef's work.
he just think himself too big because of his qualifications. his other brother is more proactive and flexible.
I can't be the only person who saw the guy that sing the national anthem during NDP 2019
He shouldn't have changed the sign despite it being able to help boost the shop popularity. After all the shop has been there for quite a while and it's like a special meaning uk
welpwaves can see that the Son, Alan, is some egoistic fella. Think he smart in changing the signboard but his dad is so disappointed I think he really should consider his fathers feelings.
yeah..but time change! its like telling to the customer, we are changing and improving our business
Alan is bossy
we need the food tasty n also the person who prepares must be hygienic too
Husband please be polite to wife... ONDAYS!
@19:32 extremely sweet!!!
I feel sorry for the siblings of Swamy’s Curry House as the father is too close minded.After all if his daughter did not take over from him there would not be a restaurant.She is right about air conditioning as a tourist l prefer to eat in an air conditioning restaurant as l cannot handle the humidity.
Same for me.
If changes dont take place..the buisness will not exist for long despite the good food.
As the father said,the portions are toooooo huge la..I'd struggle to even eat one kind let alone 3 different types on 1 platter..Offer the platter but also individual ones
Dear nasi padang owners
Pls lower down your price bcz is so ridiculous chi economy is way cheaper and they also using the ingredients ceot for the halal meat.
not the same. malay and indian cooking are flavourful, compared to simpler cleaner chinese dishes. guess what costs money? spices. in the past, they even fought wars for spice and even till today, saffron, the ingredient that gives briyani, curry or rendang its colour and flavor is still one of the most expensive raw ingredients IN THE WORLD.
this is just ONE aspect of minang, and malay cuisine, havent even come down to manhours needed to cook rendang. you think its like cai fan stirfry, just throw and toss around for 10 mins finish? lol
not to put down chinese food, but you want to compare authentic cuisine to economy rice, cai fan?
it shows you may know how to choke down the food, but you are ignorant of how the food comes together, what ingredients and techniques are required, what needs to go in it, and the cost of it all.
easy to jiak, of course. but good food doesnt happen through magic hor.
I appreciate food , i taste my food very much but the way i c is just a ripe off understand bout you manpower, costing , rent, utility and etc.
Mayb MOST of the stall owner doesn't wan to admit that they kept the balance food and reused again the nxt following dae so iszit fair for us to consume the food tat was cooked tje dae before? With that crazy amount of price?? Economy chi food use the same ingredients and they got 20 over dish.
Every culture have their own twist, Only a HAND full of nasi padang and Indian stall are edible than the rest taste horrible and dont let me start bout turn over of stall fuhh alot like peri bahasa melayu " "Kuar mulut rimau masak mulut naga" kalau tk phm peg google. Pls dont get me wrong this is my point of view as customer should take feedback in a positive way. Ciao
Dont talk bout ingredients cost im very gd in costing and u are not using expensive items real saffron is very expensive.
1 tahu cut into 9
👇this is expensive
kogoshima beef rendang
Sambal goreng white asparagus
Blue fin tuna asam pedas
Spinach belacan
White egg sambal teloh
Prata use woodfire
Noodles do homemade
we should know the owner of the restaurant. If the owner dont looks healthy and so big I'm so scared to eat the food they sell. it could be a lot of fat inside and not healthy.
Tats is the reason singapore nasi padang is so damn farking nasty n fyi is Farking expensive.