Thats just PR for the facebook.If necessary,Pinky has a army of 3 star michelin chefs lined up at the Istana,ready to whip up any delicacy he desires....from the east to the west.....even his favourite dishes like mee siam mai hum and gong bao onions and chilli chicken rice.If needed,he has at his disposal an army of scientists at SFI,Singapore food industries led by renowned food scientist,Heston Blumenthal,to analyze how to make the best barbequed chicken wings in the world.....where to source for the best chicken parts in Malaysia......how to dip the chicken carcass in ice water to make sure it remains fresh and springy during cooking.....what is the best temperature for flambe the skin to make it as crispy as beijing Peking duck.....how to inject a layer of air between the skin to make the crispy skin slid off the meat like buttery goodness.....the art of keeping the bird fresh and marinated in its juices while its baking......
all these is better than the $1.20 crap u get at the hawker center.....where the prongs of chicken wings are being marinated in a bucket used by the bangra for mopping floor and the wings being oiled by a hot perspering overweight uncle who looks like hes got more oil underneath his titties residue than the chicken wings.
