one of my favorite dishes just released asks you every time I go to a hawker centre or a food court the first thing is if I can't think of anything else is the atashi what you can write I had this passion to find the best one we can decide okay must go do myself hi I'm Anthony I'm the co-founder arch our response when I first came into Singapore and it was a visit brother of mine I had just actually graduated so I was being offered a job in England but then I have a lot of free time so I came over and at that time was very easy to find a job I'm computer science graduate I work for various Singaporean companies and international companies you know about five years ago I decided that I want to do something that I passionate about that has a meaning so I always wanted open a restaurant I thought to myself if I don't do it now while I'm still young I never do it let's take a risk and try it out and also the best charlie is a very casual family-oriented place in terms of the food we infuse Cantonese traditional cooking with a bit of science I mean I tell you is something that maybe is a little bit more difficult to to do so that's kind of a challenge for me to decide it okay how can I take my love of that and then maybe make it better I didn't know I could but I was just I like to experiment I use dual of chemistry so I use a bit of science involved really just kept on experimenting and it took nearly a year to get the recipe correct in terms of the textures and the flavors and inside we were I think one of the first few restaurants that actually use a different kind of meat for the tattoo we were very specific internal temperatures that we use it takes three different cooking methods three kids gonna find a product and we use over thirty different ingredients just to get the canal umami taste correct I know it takes a lot of skill away from the years master roaster but again we also allows the kind of consistent quality as well because the man of ingredients we use by is very complex it is not just a piece of meat with with some sweetness to it the first sensation was is it is very very tender very soft almost melt in my mouth and then after that then the burst of flavors from the marinade and the sources that you have right so it's very difficult to describe you have to come in and eat and taste it yourself some of the other dishes that we have especially the roast pork again is a very traditional Cantonese style kind of cooking but we infuse it with European herbs and spices that adds an extra twist and a little bit more flavor to the meat actually for the roast duck this is interesting we opened a franchise in Manila so we were testing the kind of quality they had we use one which is the local duck which is realized using the current recipe that we have used to tough research and online how do we tenderize the the meat without actually using chemicals and it led to two million said she is actually a natural tenderizer so we did a lot of experimentation when we launched the franchise in Manila we use T at the tenderizing agent for our roast duck so now this is a tenderize the meat is also as a very subtle jasmine tea flavor when that was respectably we took that recipe and came back into Singapore as well when we were younger we always go out on a Friday night and then we always want to see if they want to eat something or drink something now sometimes when we want to eat Chinese food is very difficult for us to do that in in one one place so what we realize is that why can't we have a Chinese restaurant we've probably is with with wines to extend from the idea is actually a lot of the meats that we have can be paired with certain kind of wines and from the tougher beers as well so for example apple and pop go very well together we imported a lot of riders from England so as you're picking the Rose Bowl Pilate asks you and then you drinking the beer it kind of mixes together so it kind of a nice pairing they're the things that that we we do try to pry this out of is that we want to maintain the quality as much as week so on certain days when the food is wrong I would literally just throw it away and I mean unfortunately customers will have the way it needs to be we cooked we get a lot of complaints from that like a little bit slow and things my philosophies I don't want to serve something that people are not gonna like unfortunately sometimes when that happens there will be a waiting time and I will no problem compromising that I've been quite lucky there were various stages along the way when we were recognized by the industry the first time was when the Straits Times came in and they wrote about us and world ballet background the second time was where New York Times wrote about us and then we've got people from New York and Washington and Los Angeles email me asking for the recipe even to the point mrs. can order the food credit card thing you send it to me over the plane you know and I guess sorry but the time it gets harder between we have people from bottom or bintang says okay we're coming now can you reserve me a table most people appreciate that you do I think that is fantastic and then of course when Michelin came in and they recommended us as possible to their Michelin Guide it makes you feel you know you are appreciate it me rather than be proud of it a lot about customers are actually families and friends I just want to get there in a nice casual place to eat so every time we see people smiling and laughing is the love louder they are I think the happy we get so you know when the drinking and then the eating and the celebrating the give gives us a warm feeling you
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