Hidiki-hidiki adalah sangat komponasi untuk mempunyai. One day as I was cooking, I told myself that I wanted my own place. I wanted my own shop. Not a restaurant but just a shop. Where I wanted something that provides flexibility, versatility, and customers come here, they can expect flexibility that they can choose whatever they like, whatever they want, according to that date itself, according to their mood. I'll try to make it look as good as possible, I'll try to play it as nice as possible. Dan kawalati, selalu mengek. Dan kebapuran. My name is Nicholas. People call me my lo. Because during my time in the army, my army tech was NY lo. I have been in this industry since I was 14. I was a first-class type. At Junction 8, one of the Japanese restaurants. After three years of wittering, I decided to join the kitchen. That's where I really, really fell in love with cooking. After that, I went on to pursue Japanese cuisine. Japanese cuisine is actually really, really not easy. Everybody thinks that it's just about slicing things, finely, neatly, doing the sashimi cutting. But they don't really know what's happening behind the scenes and how it takes to learn the skills. And there was a time when I got scared of fishers. Yeah, because I saw it every day. But the passion went through it. My passion really took me to go to where I am today. I actually wanted to bring more dishes to my stall where I can let everybody experience as much as possible from every... My grandma has been cooking for me since I was young. So I've always eaten a food. I've taken a food as a standard for the level of food that should be eaten, that should be going to my stomach. To me, she eats, she still eats my idol after all this time. So one of my marries was what I started to love cooking was due to her. Hideki is a Japanese name. I was quite shocked by the somebody who ever dictionary it for me. It means superior and excellent. It also means the number trees. So you like the number trees? I like being an explorer. How did I come up with this type of concept? Creole speaking is Japanese type of Ngah. Because currently there's a lot of more type of... It's all the poke balls and such. For me, I wanted to do something different. Instead of doing it purely based on ingredients, I would self-site dishes. When you come to my stall, if you want to eat Japanese food, you can order the tamago, my onsen egg, the edamame. Then if you want to eat Western food, you can order the Japanese Western fusion mix of the first law. The Japanese Western potato salad, the salted mushroom, which is also a Japanese Western mix. So, first bag when I first found out about Suvi, I was actually very happy. Because there's always a temperature where you can keep things juicy and tender. We'll end it with a chuck aburifinage. Aburifinage is charred in the meat with a blowtorch. But we don't try it till it turns... ...chowtah in a sense. We do it just for the flavour and the texture. So when you bite, you have that mouth feel when you bite into it. And then that's the chuck taste. What inside is still being juicy and tender. Now do the bowl for you as pretty as I can. And you'll taste as good as I can make it real. It's my best protein, currently salmon, which is actually $5.6. So it's about $875 to $180 cut. But I always try and push for the $200. But it's actually really depending on how the salmon is cut itself. I'm really trying my best to bring quality, to bring standard, to hit a key as much as possible. It's always my number one environment. Food must be good. Standard must be there, service must be number one. Your quality cannot draw. So that's how people can trust us. My next best protein, whether it be chicken, my chicken is marinated for overnight. Then it's sous vide at 74 degrees for one hour to one and a half hours. Depending on how juicy it is to be. So my side, the special ones, are the potato salad at the coslox. Because they both are using my version of mayonnaise. My own secret little creation. Like, Professor X, little spice, everything nice. And my onsite makes, following the very standard, standard cooking from the sous vide method, which is actually $62.5 for one whole hour. But it has to be kept warm at a certain temperature, so that it will retain its jiggly jiggly jiggly shape. So my own secret always has to be in the jiggly jiggly jiggly shape. Otherwise, I'll crack another one for you. It's what I want. I want people to experience the wiggle wiggle wiggle. So you can boomerang on Instagram. The best selling one is really. Abri broccoli. Hey, because it's actually the chocolate broccoli. But if you were using another method, but I decided to adopt the lock lock method. Formalasia, the JB one. Where you throw in the deep fire for a while. So you bring it up. So the flour itself is very crispy. The stem itself is crunchy. What inside is everything is sweetness. I order 10 kilos of broccoli every, every two days. Yeah, that's how much I, I sell my ivory broccoli. Yeah. I'll show you guys how to sleep. I love sleep. But I cannot sleep anymore. Now, every day is about three, four hours of sleep. Where I used to have diced sweet potatoes. I used to have Inoki tempura. But due to the space constraint and how big my menu is, we are really unable to do anything to support these dishes. But once everything suffers down, maybe in the future, the near future, if my menu really expands again, I'll be bringing things back. Rather than just let it be removed, I'm really coming up with a new menu. So it's going to be prettier than that. I won't have any, then he might skin tey-man. My panda eyes coming out. I need to put SK2. I'll put some on the side for the time. Hello. We have been labeled as comfort food. We have been labeled for good for kids. We have been labeled as restaurant quality in the hawker stall before. But it actually just boils down to what you feel from that day. What's your mood? If you're feeling happy, maybe you want to eat a bit more unhealthy stuff. Then we have chicken skin. We have our salmon belly bites. But if you're feeling healthy, super health conscious often, you think you'll gain five pounds when you actually lost 20 pounds, we have the garden salad, which is great with the sauce. It's the sauce called the vegetables. Steam broccoli, which can be used in a keto diet. Thank you for supporting my dream. It's been a very long process. Till the day I set up my own shop, thank you for letting me run my dream and making everybody as happy as what will. Thank you very much. Thank you.