How To Spot A Hyped Up Write Up

1. The glowing review has no writers name attached for us to put the blame on if the food is Borhochiak
2. Refer to Borhochiak Awards page and weed out the names listed.If it is there,high are the chances.
3. The reviewer boasts about and puffs up the Chef's credentials,so called repertoire and experience
4. Other than that you can't.

Writers in general,are so bent on twisting facts,sugar coating the bad and the bland,filtering out boring facts,prone to reporting half truths or leaving out the most crucial facts,that even the Royal Family in Britain has had enough of them and set up their own facebook account to set the facts right straight from the horses mouth.

I on the other hand am prone to hallucinating,day dreaming and taking a trip to Never Never Land,especially so,when the food that I so anticipate to be at least decently consumable,dissapoints the heck out of me.That's just my way of coping.These writings of mine are just a manic extension of  my teeth grinding encounters.
I mean after all pent up rage isn't constructive.
Have been tempted a few times to march to the kitchen, grab the apron from the chef ,order him out and let me show him how its done.
However,if he's one in need of temper management,like most cooks,at least let me show him what are yardstick measurements of great cooking.

What on earth are Hospitality,Culinary Schools and traditional Sifus churning out ?

Taking a cue from the latest casualty that barely survived 5 months of opening,no amount of fengshui,banners,promos,joint ties ups and cheap offers could bait them customers.
Not even this mouthwatering write up below.
Am featuring it as an example and point of reference for the future.

Basically...what did they leave out?
That spooky feeling when you just do not want to venture inside at all.
Did you see that weird looking golden mermaid statue near the stage area or the strange lighting?Brrrrrrr.......
Also this spot has borne witness to so many fallen businesses that most bloggers wisely kept their distance from this fella with the stubborn exception of this The Star reviewer

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Guaranteed Fresh Seafood

The Star ,29oct 2010
Food reviewer-this writer has sixth sense,he/she decided to remain anonymous

FANCY feasting on a variety of fresh seafood in a comfortable ambience with gorgeous views of the seafront? Then the GQ Seafood @ 104 Gurney Drive fits the bill perfectly.

Recently refurbished and opened in early October, the airy and casual eatery along Penang’s most famous promenade allows di-ners to pick their catch fresh from the many tanks housing a plethora of sea creatures.
These are then cooked in a multitude of styles, predominantly Cantonese, but also encompassing all Chinese cuisines. Though the menu lists around 150 dishes, the variety of cooking styles and sauce pairings means there is much more than that to look forward to.
The restaurant’s opening promotion features one of the most sought after seafood items — crabs — at just RM2 for the first piece, weighing approximately 300 grams. Sub-sequent crabs are then charged according to weight.
Valid for both lunch and dinner, the crustaceans are the stars in executive chef Alex Lee’s signature Sour Sweet Crabs dish. With the sauce made from a blend of lime, milk, sugar, oyster sauce, onions and chilli padi, it has a little of everything, and is bound to appeal to local taste buds.
With over three decades of experience working in various kitchens spanning the breadth of the nation, Lee is a master of his craft with an innate understanding of flavours and tastes.
Doing away with fast food-like offerings which are common nowadays, Lee prefers to go back to traditional cooking methods which require lots of time and tender loving care (TLC), leaving no stone unturned in his quest for flavour-packed dishes.
One such example is the Double Boiled Superior Sharks Fin Soup with Crab Claw and Fish Maw. Its stock is left to simmer for up to eight hours, with ingredients like old chicken, Chinese ham, lean pork, duck ribs and dry scallops imparting their flavours.
It is then strained and ladled over the sharks fin, making for balanced flavours minus the fishy smell.
Another specialty, the Chef’s Signature Organic Fried Bean Curd, uses a rather different ingredient than what most people are used to having. Instead of the normal soya beans, a black variety is used instead, giving it a char-grilled look.
Other items to look out for include the Sliced Abalone with Ginseng and Prawn Roe, as well as Wok-fried Salt and Pepper Mantis Prawns with Chilli Powder and Dried Shrimp.
Though seafood is their specialty, GQ also serves up a variety of poultry, meat and vegetable dishes.
Capable of accommodating in excess of 500 people, the restaurant is ideal for big functions. It also has three VIP rooms with capacity for 10 to 20 persons each. There is also a bar and lounge area where diners can indulge in some concoctions after a satisfying meal.
The restaurant is open daily from noon to 3pm for lunch, and from 6pm to 10pm for dinner. For reservations, call 04-2278090.