Hazia’s Reflections

Yesterday we finalised the list of stories for out book project. Initially, I didn’t want to include Room Service, 4 out of 10 is too many hotel stories. But my instructor strongly suggested that I did. I didn’t have much choice as we only reviewed 13 out of 18 of my stories, I had to limit to those.

That also means that I need to come up with more shocking and colourful hotel stories for my next project i.e. my own book. This will consist of tales from my days in the hotel industry, boarding school, Hajj pilgrimage and life overall.

Below is the 6th of my series of hotel stories. It is my 2nd attempt on a conflict between 2 men, the toughest situation to capture, I think.

Theatre of Flames – 1st Cut

I paused at the sight of the striking 18 by 4 foot bunting on the wall near the door. It carried a blown-up photo of an attractive Caucasian man in white. The wordings just leapt at me, ‘Celebrated Michelin Star Chef Trennen Kindl at Caribbean Grill & Bar ~ Embark on an electrifying dining experience .’

I was 30 minutes early. A young waiter dressed in a blue green Asian design top and black pants cheerfully greeted me. “Good afternoon, Sir. Welcome to Caribbean Grill & Bar. Do you have a lunch reservation?” “Yes, I’m Danny Yin,” I replied. “Mr Yin, it is good to meet you,” he quipped. The way he said that made me feel like a VIP, as if my presence was expected. I did get a classy Raul dark blue shirt and pants especially for the occasion, I chuckled quietly to myself. It cost me two months’ salary, but it was well worth it. He gestured with his hand for me to follow.

I had not been to this place for years. He ushered me pass a colourful trendy bar right into a spacious dining area. I could see the lush green landscaped gardens through the glass walls of the private alcoves. A table has been reserved for me in the centre of the restaurant. I sat down on the fashionable long daffodil stretch of sofa and leaned back on the vermillion and green plush cushions.

The waiter swiftly flapped opened a rolled-up crisp white napkin from the table and laid it on my thighs. “What may I get you, Mr Yin,” he was polite and confident. “I’ll have a Mochachino, please,” I said. “Very good, Sir. The Chef will be with you soon.” He bowed and walked away.

The soft Jazz music playing in the background was soothing, I slowly started to relax. I basked in the surroundings, the whole furnishings and artworks were bursting in a blaze of vivid colours. It was a true visual feast indeed. As I sat there alone, I wondered for the hundredth time why Trennen invited me here. When we parted ways 15 years ago, and not pleasantly so, I thought we would never see each other again.

I stared at the almost theatrical scene taking place in the lively stylish show kitchen in front of me. A brigade of men in white uniform was moving seamlessly. Most of them were locals and they wore black caps. Nevertheless, it was the only person with tall white hat that captured my attention; a tall and slim Caucasian man with curly blond hair, the one from the bunting.

He looked just like he did back then. He seemed in charge as always, smoothly navigating the team and whipping up a series of dishes before arranging them on the counter display sill. He personally put on the finishing touches; no dish went out without his seal of approval.

I looked at the menu elegantly printed on a single piece of thick paper in cursive font, its width slightly narrower than A3. Splashes of lilac, vermillion and dark green at the edge made it look almost like an abstract work of art.

‘Celebrated Michelin Star Chef Trennen Kindl at Caribbean Grill & Bar

Did you know that the charming German chef started his famed career at this restaurant? Now he is back in town for a coming home culinary journey. Let the award winning chef dazzle you with his electrifying contemporary European cuisine with distinct Asian influences.’

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