The william at subang

The restaurant concept is casual or “Mamak” style, though the food is too expensive to consider it as a “mamak” stall.  The first impression about William is always the large amount of food served in a huge platter not to mention it unique taste and presentation really mind blowing. From a far it can be seen a long row of table arrange facing the road side surprisingly without any rain shading, so it is kind of thrilling when you have to expect the unexpected of weather change here. The restaurant will be full of customer where they’ll bring their family, friend to hangout or couple candle light dinner. 

the William have 80 set of table and most of the time all the table will be occupy just before midnight, thus as the night getting old, more customer dining in, the service eventually getting slower since the order queue miles away.  However, William’s try to cut down the waiting time and try to serve the food as soon as possible to customer. 

Having the opportunity to make a round in his kitchen floor and interviewing some of its workers where are most Indonesian and Myanmarese. Reflected in their faces how they really committed in doing their job, having William as their boss that always willing to teach and guide them moreover of cause the monthly paid to them is merit. The whole production of food is done inside the shop lot. All together these 6 station that have different function arrayed from beverage station, dessert station, pasta station, cooking station, bread and naan station lastly the  mise-en-plus station. Each station has not more then 4 workers. The entire job is well organized and flowing the HACCP standard. As each of the employee need to attend food handle and sanitation course and get a license from the authority. 

Though The William rated only as “mamak” stall among some, but he actually has change the way of Malaysian perception of eating in style, by creating his own version of “mamak” style, through his food invention reveals that food can be varied and be enjoyed regardless who we are. He’s in a way having broken the bounders.  He seek knowledge and inspiration from the each people that we meet, reluctantly love to do a research in a news paper “The guidance”. It is something way unusual from making a research about the cookery or recipe books.  Yet what determine one to become a very great chef is the passion from the heart, each chef need to have that burning desire and passion to create a bombastic menu that will capture each soul to keep coming back for the food. And that’s what William strives to poetry and spread the message to every customer.

That passion need to come together with a heart full of determination and perseverance. As uncle William said, the business is tough and the road may stumbling sometimes. Is not what people think how easy it is? Is a tough industry and business to jump in.  Meticulous and calculative is some of the criteria that need to have, in business everything is count and to equip this value one must have a strong knowledge in mathematics or accountancy.  And for those that have the aspiration to venture to this industry need to have an undefeated heart and wiliness to scarify. 

The greatest challenge list some may to mention is to satisfy each one of the customer that come and dine in the restaurant. True as what the probe said, it is much easier to satisfied a peacock then to a hungry men.  But a person like William would find it enjoyable as one interests should extended with challenges in order to become the best among the best fighter.