All In A Days Work: Operating in Tandem

The act of pulling our operations together was done quite in development, mostly during the renovation works at the cafe. Being a FnB outlet, we have the need to tailor our operations to be cost effective, yet efficient to be able to serve a large number of guests who dine in regularly. As opposed to the more common 'home-cook' concept - we needed to have a system in place to plan for an unexpected number of guests who can appear at any point in time.

As most fast food outlets will have it, a limited-sized menu, large-shiny equipment of mass production, and also the unwavering wallet-choking (not quite - its still somewhat reasonable haha) rates so that they can be accompanied with offers and promotions. A very crude look at the system, but you will observe that many fast food outlets will do something similar in their processes that enable them to serve a wide range, and also huge number of guests.

On the other hand, we have the traditional restaurant concept - where variety and the quality of the dishes are the focus of attention. However, they of course struggle with different issues - namely somewhat less throughput, high risk of wastage but a higher selling margin in return. Most cafe-styled concepts try to marry the two - but of course we will eventually end up with a 'rojak' where most cafe's still fail to produce their food  within a short time frame and instead end up becoming slower in overall as their drinks and beverages generally take longer to prepare, leaving guests with nothing on their tables for a longer period of time.This problem can of course be solved by adding solutions over it, but we are trying to find one that can solve the root of it bottoms up.

To simplify things, we came down to one golden rule: Zero Wastage, followed by the next golden rule: Stupidly Simple. Essentially, that's how we worked on our procedures and preparations for recipes and dishes from the kitchen where we needed to ensure that things will not be too difficult for a newbie to learn from. Also, we needed to keep our operations cost effective, so we tried to make use of just about everything that had side-products.

For example, we will use the clean cuts and 'prime' cuts of lamb to be used for our lamb chops, while smaller and less well shaped pieces were essentially boned and used for mince. The resulting fat was used for stew and sauce  preparations, leaving us with the bones - which well - went to our pets :D Its not that we intend to serve our guests with anything less than acceptable - We still practice the other golden rule "If you dare to have this yourself, then you can serve this to the guests," which serves as a very crude, yet somewhat effective means of ensuring all-round quality (don't expect 5-star performances though) without the need for a 5-star chef. Of course, we do have experienced cooks in the house, but we cannot discount the fact there are many occasions the best many not be available!

So how do we simplify complicated preparation procedures so that even a newb can perform them? Well, it does involve a little bit of simplifying, of course (Like the way we stock up sauces used in almost every dish - prepared only by the more experienced crew or suppliers) - but it mostly involves the idea of divide and conquer - Management tips certainly do make their way into a civilized kitchen, where complicated tasks are broken down into smaller, simpler, individual tasks to make up the whole. Nevertheless, balance comes into play since time is a key variable we need to keep small.

Another inside look at some of the things we do here at Myst.

All In A Days Work: Waffle Mania

Before we headed out to get Myst running, we had a little waffle stall running for about 2 months as a little past-time project. It was certainly a fun experience, and considering that none of us had any experience with a waffle iron before - we actually only spent 1 day in testing the machine before rolling out to the market.

How things happened were certainly very interesting as the operator for the desserts shop had requested us to start within a 3 day's notice if possible. Up for the thrill of the challenge, we obliged and rushed over to get the machine we have been eyeing at the Boulevard Mall. The waffle iron was made in Malaysia (*grin*), and it was much cheaper than many other imported models that were being used in the market.

Well, there are some interesting quirks about this machine. Ours was of the same size, but the depth of the iron makes its waffles much bigger - which required us to come up with a new formula for making money other than copying the Magic Byte clones out there in the market. Soon enough, we came up with a recipe of our own that we believe is somewhat superior in many ways as opposed to a power-based batter. Well, that's the way we look at it - We believe that fresh and natural ingredients are always superior to anything that passes through the manufacturing process.

Business was booming initially - though ever since we moved the waffle machine to our waffles bar in Myst Cafe, it has somewhat slowed dramatically, probably due to its location that new guests are unaware that we do have waffles for sale unless they look into our menu. Nevertheless, we still retain its signature size and taste, with a new variety of flavours including ice-cream waffles to accompany your meal at affordable prices.

There is also another catch to our waffles - The art of removing waffles from the iron ROFL. Naturally, anything cheap is not too durable either, and I guess the same goes for our dear local made waffle iron. It has went through some heating problems, and the biggest problem is the wear and tear of the non-stick surface. Removal of waffles has evolved into some sort of art where you can actually observe the bartender performing world-class stunts of flexibility in an attempt to remove the waffle in once piece while avoiding the searing heat of the waffle iron. Truly a sight to behold :D

Another random article on some of our daily incidences with the crew :D

New Affiliate: NERF Kuching

Just recently we were lucky enough to get in touch with a group of young enthusiasts of the global NERF community. Just what exactly does NERF stand for? Simply put, its an extension of those classic rubber-band 'lastik' most of us used to play back in our high school days - Less painful and more fun!

Found this classic off Google!

NERF basically stands for "Non-Expanding Recreational Foam". Sounds kinda lame at first, but who cares when you get the opportunity to shoot your friends in the head. Its a brand of 'blaster's' created by the Parker Brothers quite some time back, and it works its way to modernize the classic rubber band catapults into a truly fun and immersing experience.

While one could say that NERF is nothing compared to paintball - but its a great alternative for those who do not want to undergo the pain, sweat and dirt (Well, sweat and dirt is  more of a personal choice) - and more importantly a hole in your wallet.

So while we can't really lay pain on our dear friends everyday via air cannons, we can still 'NERF' them every other day. And its still great fun after all regardless of how you 'pwn' your friends.

Before we go, catch this infamous NERF vid:

NERF Kuching will be a great addition to our recreational groups going alongside those of particular interest including RPG's and collector's games. The hold weekly 'scrimmages' every week Be sure to check out their Facebook page for the latest news and updates on their weekly events!

DIY: Making Your Own Chilled Cheesecake

It was just recently that there have been quite a number of guests and friends wanting to make their own cheesecake. So here is a simple, straight-forward, yet somewhat delightful recipe that nearly everyone is be able to prepare with some basic equipment and access to the nearby supermarket.

There's no secret to the recipes I have used for my cheesecakes since several years back, it lies within the selection and the combinations of the flavours used to make something simple, exotic. Getting to the point, here is the recipe breakdown (For a 1kg recipe):

Ingredients:
300g cream cheese (Any brand will do, though its up to your preference)
300g whipping cream (You can use non-dairy topping too, they are somewhat similar)
2 tbsp of gelatine powder
1/2 cup of water
a little vanilla extract to taste
a little sugar to taste
and other flavourings of choice (e.g.juice of a lemon, chocolate powder, milo, you name it) to taste

100g of broken biscuit crumbs (any biscuit of choice - chunkier bits will be a little crispier)
75g of melted butter (I generally discourage using margarine as its taste is inferior and also probably unhealthy)

Equipment:
2 mixing bowls
1 Mixer
1 Baking Tray with a removable base (looks like pic below)

Refrigerator
Stove
Basic utensils

Method:
1. Whip the cream cheese with solid or powdered ingredients until they form a smooth paste.
2. Dissolve gelatine powder with water over very low heat until the mixture is smooth.
2a. Prepare the biscuit base by melting butter over low heat and mixing in the biscuit crumbs. Press firmly with a spoon. If the base is too brittle, add in more melted butter.
3. Whip in the gelatine mixture with the cheesemix.
4. Beat the whipping cream in a separate bowl until firm tops are formed, then fold in (Mix manually) the whipping cream with the cheesemix till smooth.
5. Pour everything into the baking tray, then add any toppings of choice.
6. Chill for four hours to set.

And that's it! The basics are really quite simple, but from there there is so much that you can do to give add a variety of new ingredients and add-ons to make a truly exquisite dessert. Here was a little something I did for a friend sometime back (Nothing spectacular, but it will still great fun):

The best part of doing it yourself? The whole thing will cost you only around RM25!

D&D - Moving It Out

Recently we were lucky enough that a reporter dropped by to take a look into one of our most unique worlds within Myst - Dungeons and Dragons, an RPG-based game set in a world where fantasy and imagination rule. Let the article speak for itself (Taken from The Borneo Post):

TOTAL strangers and from vastly different backgrounds, six young local professionals get together without fail twice a week and even on public holidays.

What is it that so compels them to willingly give up their free time for, and at the same time, has the power to bind them like a brotherhood cult?

It sounds extreme, but it isn’t. The young people are merely indulging in a highly interactive and mind-stimulating game of D&D (Dungeons and Dragons).

It’s a kind of Role Playing Game (RPG) that requires a high level of imagination and creativity — a game of fantasy usually centred on medieval times where dragons, castles and knights ruled. Basically, it’s about saving the world and good conquering evil.

The players have to assume the roles of imaginary characters in a fictional setting, acting out their part according to the rules and regulations set by the Game Master (GM) who also pens the storyline.

What’s unique is that the players have a crucial role in determining the conclusion.

Their part (or rather act) is not transcribed by the GM – they themselves determine the flow of the game. It’s a more sophisticated and intellectual form of story telling that pools the players’ collaborative efforts.

RPG is played here exclusively by those who took it up while studying abroad. It’s a hit among college students and also appeals to computer game buffs.

The only people known to play the game in Kuching are a five-member group comprising Jerome Wei, Jonathan Isaac, Alvin Katek, Roy Eng, Remington Ling and Lim Kheng Sen.

Sheela Kym, who just joined the group, is the only female member.

While many readily dismiss RPG as a waste of time and childish, the group will spring to its defence in a flash.

Explained Wei: “It’s an interactive game that involves deep thinking and stimulates the mind.”

Eng put it this way: “It’s a game that requires vivid imagination. The Game Master has to come out with the storyline while each player has act out a character to fit the storyline.”

Jonathan said it’s a highly interactive game that improves one’s oral skills and also helps one to think out of the box to overcome the obstacles that crop up so often in the story.

Ling believed RPG could boost one’s confidence in public speaking as it involves a lot of conversation while Lim said it helps improve one’s command of English in which game is played.

Despite their different opinions of the game, they all agreed on one thing – it’s a form of escapism that transports them to a world of fantasies inhabited by dragons, swash-buckling heroes and villains, fair maidens and chivalrous knights.

“You need to be open-minded. Only then can you appreciate the game. Basically, you are stepping into a world of fantasy,” Jonathan pointed out.

With the crinkum and crankum of blockbusters like The Lord of the Ring and Harry Potter to fuel young minds, it’s no wonder RGP is popular among college kids.

Most members of the Kuching group have been playing the game even before their college days, either alone via computer or with others online. They met by chance and after discovering they had the same interests, decided to get to know each other better by coming together to share a common hobby.

“Previously, it was just sheets of paper and dice. Figurines were too expensive and hard to come by. Now these miniatures are more easily available,” Wei noted.

Usually, the game is played with sheets of paper and dice but when it comes to the conclusion, the table is set with figurines representing the characters in the story, complete with a huge model of a fire-spitting dragon.

Explained Eng: “Sometimes, we do set the table with models and miniatures. So we don’t have to use visualisation.”

A game lasts about four hours.

“It’s all about saving the world, good triumphing over evil. But the mission is treacherous and perilous,” he added.

Though it sounds fantastical, it’s also very pragmatic and structured, Eng said, adding that just like a real battle, tactics and strategies were necessary to defeat the enemy.

“The game is as practical as it is fantastical.”

The earliest RPG is Dungeons and Dragons created by Gary Gygax and Dave Arneson. It was first published in 1974 by Tactical Studies Rules Inc (TSR). Its early success led to a proliferation of similar game systems but D&D remains dominant in its  genre.

As of 2006, about 20 million people have played the game with more than US$1 billion in book and equipment sales.

All In a Days Work: Homemade Ice-Age

When we first purchased a second hand industrial-sized refigerator for our stores, little did we know it had its quirks of its own. This fella built on ice on a daily basis thanks to some poor engineering design (Made in Malaysia - actually Kuching >.<).

For those in the know, a refigerator provides cooling via its cooling rods which channel coolant throughout. Interestingly, for this particular unit, it had only one motor (or condenser), which basically limited it to a one shot on/or off and similar cooling for both the chiller and freezer sections. Naturally, we would have some problems such as the chiller being too cold at times and such. Many household refigerators douse the problem by simply fitting in a fan called a blower which would eliminate the problem of ice forming in the chiller section while the freezer cools down. This works by distributing the heat or more accurate cold evenly to avoid ice-forming on the cooling rods that pass by the chiller section. Another side effect, we experience a literal flood every night thanks to the forming and melting of the ice.

Well, thanks to some genius who wanted to save a couple hundred of bucks, theres no blower, and the result a super thick ice-wall or what the crew calls the Ice-Age that occurs once every month. Annoying as it may be, it actually does generate some inhouse fun every month especially when the guys go around the machine literally 'breaking the ice'.

And yes, we actually need an ice-pick (small one la...) to break through the 6" or-so wall that forms over the course of a month. Clearing out the chiller is one thing, followed by about an hour of ice fun, and rearrangement right after. Honestly, I believe the guys have somehow managed to convert this annoyance into a good practice of management to keep the chiller maintained after all.

Another one of our little arcs that run around the cafe every month - Life can be fun and entertaining no matter where it is!

Introducing: Premiums!

Its been a while that we had the idea of premium dishes cooking, which are basically bigger, nicer and 'more fulfilling' dishes, drinks or desserts for our guests who have more than the capacity to 'appreciate' it (In the terms of cash, of course :D). Premiums are where you pay for the ingenuity, we feel. Of course, in the end it is up to the guest to decide if it is worth that standard - please feel free to leave behind feedback on our menu.

It certainly took quite a while to come up with innovative and fresh ideas for dishes and mocktails. While ramping up the serving size is certainly an easy way to introduce a premium, what is truly needed is the originality and energy which would drive its 'core' - which would then be reflected in the product itself, something fresh and unfounded in the food industry.

Similar to chefs, but without the 'top' or qualifications to go with it, we believe that good food rests merely on the heart and soul of those preparing them. It does not matter whether one has experience (though experience would certainly speed up the learning process), but a cook with the desire to, well.. fill the stomachs of guests to bring out a huge smile on their faces would certainly do his/her homework well to ensure that given the time. Here, we are all about originality and taste with just about any ingredient one could easily get his hands on - something we all could do and identify with rather than to think of truffles (Which in my opinion is exquisite, but well - kind of on a different genre of food I guess).

Without further ado, we are glad to present to our guests some of our latest creations - some which are in our Premiums, while others are on the standard menu (actually created sometime back):

1. Mixed Sauce Noodles (Or originally known as Fried Sauce Noodles - a Taiwanese dish)

When undergoing training for FnB, we were introduced to this somewhat simple yet intricate dish where noodles are boiled and covered with minced meat (originally pork) with a hot and spicy sauce, mixed with a variety of fresh vegetables to go with it. Surprisingly, the dish was quite appetizing in fact. While we were scouting around the kitchen, we wondered how well such a dish would go with our Black Pepper sauce with minced meat - and there you go. We now offer the same Taiwanese-FuZed dish without pork(!) but with the choice of chicken, lamb or beef in a blend of spicy black pepper sauce. Certainly a unique twist to the more common Fried Sauce Noodles.

2. Paninis-FuZed Style (Premiums)

The panini is basically an Italian flatbread sandwich. Well, thats all there is to it. And whatever you put in between is pretty much up to you. While there is an original recipe and preparation to it, were not exactly following the original after all, and thats something we would like to have as our signature in preparing dishes. Our paninis are filled with whole chicken slices with our Jolly Roger's sauce and a light mix of fresh vegetables, which bring together a taste many would (probably) long for.

What really makes these guys interesting is of course, their preparation style and presentation which truly makes it a novelty when you see someone taking a bite from a strange 'bread' or 'bun' few usually munch on.

3. The Submarine (Coming Soon)

In some cases, the only thing we innovate would be size - and as many times as this has been done before, well, it still works when you dish out an extremely huge serving. Our submarine does dish out a little uniqueness as its filled with mushroom sauce rather than the common blend of chili, tomato and mayonnaise. Be on the lookout for this fella sometime in the future.

4. Sambal Fried Rice (Premium)

Nothing much beats a spicy sambal fried rice for its fans. Nevertheless, there are still ways we could work on it and make it even more interesting. Our Sambal Fried Rice comes with a touch of curry and spices, and also a mixture of more than 11 herbs and spices (Supposedly :D) added with a touch of fresh pineapples and accompanied with a lamb side dish to make it a wholesome spicy experience. The coleslaw goes extremely well with this combination too as it somehow provides a soothing touch to wane the spiciness a little when needed. To top it off, were making it big so the average guy would be quite satisfied with its price.

Be on the lookout for more of our original premium dishes now that this range has been officially launched.