Just what hotels do...

Just how would you turn cheap cuts into something extravagant. This was one of the menus we did for the 'VIP' guest during Eid events. We made chicken boxing tandoori using chicken niblet(Wings). Slow Roasted in the oven. Although we were not using authentic tandoor oven, I could have roast the spices like garam masala and just let it sit in the oven. by theory, the spice will infuse the chicken.
Chicken boxing in the Oven.

Chicken Niblet, with caramelised Onions and rosmery and thick balsamic reduction

This is more of a Italian Rustic chicken niblet. In the uk, whole chicken wings is so much cheaper at about 0.90 pence per/kg. They dont use them that often. In Brunei, Chicken wing is considered one of the prime cuts, where it's sold at an average of $7 per/kg. Funny ay...

Im not sure whether Ive shown you this, anyway This fish dish was also featured in the 'VIP' menus. It was Tengiri with pistachio herb crust. Believe it or not, not one diners even thought the fish was tengiri, a local produce. They believe its more of a delicate fish like the snapper, sea bream, and even Salmon. I hope they will get the idea that our local produce is as good as western fish. A good restaurateur will not try to put Salmon on its menu. I mean why use frozen and expensive fish. THIS is BRUNEI should I remind you again..... Cheap yet with qualities. No ones gona pay for overcharging dish. I envy most restauratuer who were able to put nice deco interior design in thier restaurant but I will be sad if they don't last long and try to be Over Creative and serve short-cut recipes.

chef