What’s the difference between a genuine culinary expert and a mediocre food blogger? People like Mr Chua Lam pays for his food and you can be assured that there is no drama or “unearthly” descriptions of the food he’s tasting. He is his own boss and he is free to give his frank comments, both positive and negative. Besides that, would be his attention to detail based on my wealth of knowledge and experience. Suffice to say that I have learned a lot more from him than from the mediocre bloggers.
What is there to appreciate in plain rice? Plenty according to Mr Chua Lam. The Wuchang Rice which Mr Chua likes so much only sees 100 tons in production. On sale, the supply is 1,000 tons. Figure that out.