Home Away from Home

After a long day out, whether on business or leisure, I look forward to a little pampering, some level of comfort and having a particular standard of convenience, especially when the accommodation charges are relatively expensive in a city like Sydney Australia.

Perhaps for health legislation reasons, Australian commercial abodes are peculiar in not providing toothpaste and tooth brush packs.   Cleanliness levels are increasingly observed not acceptable in some hotels.   Staff who work at the reception counter are often the first point of contact for hotel guests - and there are varying levels of training for such individuals, who may or may not realise that rightly or not, they echo and project the image,  service vibes and manner of the hotel brand and experience.  

Vehicle parking by hotel guests can be a pleasant or painful experience.   Anytime I prefer the spaciousness of car parks in regional areas as opposed to those in capital cities.   What makes me down grade hotels is the dungeon like atmosphere of their hotel parking environment, as if they want to deter guests with vehicles.   There are hotels which provide parking facilities to bot the public, their commercial clients in their office wings and hotel guests at the same time.    In such scenarios, hotel guests are often treated as the least priority, an interesting potential message that these hotels are not interested as much in their customers  - echoing experiences with telecommunications, financial and utility businesses once they have your account locked in.


I believe in utmost personal security for hotel guests, especially in these times of increased risks, dangers and violence in our city and suburban environments.    The use of a poorly working access card in hotels not so well run can cause frustrations wanting to enter their room urgently for a well deserved rest.   You and I may think the solution is simply to invest in a new and more effective system of door and lift access, but that requires money to be spent by the business.   


Australian hotels are well known in inflexibility in accommodating guests for late check outs when compared to their rivals located overseas.  At times, staff of poorly run hotel businesses forget their business is one of people, over riding everything else in the picture.
On the other end of the spectrum, I have encountered those on the front line knowledgeable about their locality's transport and logistics, willing to offer alternate suggestions and responsive to effectively help when a guest finds things not working in their recently checked in room or suite.   I often first look at the skirting on the walls, the corners of a toilet and the insides of a kitchen or laundry room on first coming into my guest room.

Okay, it is but an unavoidable truth that the ore you pay, perhaps you get better chances of a a better service, but it need not be so and it must not be so.   Some hotels are so hung up on their branded environment that they forget about customer service and engagement.
Brands of hotels must be tied back to the core of customer experience.    Issues and problems inevitably arise in providing services but what hotels must never forget is how they must have a viable and logical process and system in helping customers resolve any matters that arise.  Leaving it to the vagaries of the moods or ineptness of particular individual staff is a No-no  - the critical thing in hotel business is revenue, repeat business and the customer.


Consistently good hotels have staff naturally greeting customers.   They do not have frightened or lonely looks from housekeeping staff.  The hotel guest has and build expectations during the stay.  That consistency must be reflected across all service lines - the dining room, the bar, the gym and pool attendant, the lift greeter, the porter, the butler and the administration.  There is no point developing expectations in only certain categories of the staff.  


At this stage, no tips are required in Australian hotels, but you never know.    Tips will not be given by customers if hotel staff do not know how to provide above a certain level of quality of service.    Australia is a high cost place to survive through and the stiff upper lip attitudes from its heritage cultures can at times resurface in the hotel service.   

Kreta Ayer Eastwood NSW

The art of preparing the soy bean pudding ( or Tau Fu Fah in Cantonese) as a dessert dish is steeped in migration history, family folklore and as a quick snack.   Consuming this on a  regular basis is supposed to help ensure the face has a skin as delicate as the dish.   Making this for the mother-in-law is a test of faith and skill.   It was sold by vendors who carried them on poles over their shoulders and now served in precious porcelain cups for the elders.   Beans are a staple in southern Chinese diet and to have them ground to such fine granularity is a separate art itself.


For many years now, I have been advised to try this at Kreta Ayer, but until on this recent visit, I was told on several visits that they had sold this out.    This made me more curious and determined to find out what the fuss was all about.    It comes in a whopping traditional big wooden container, like a wine bucket and I do wonder why, for it is good enough to be shared by four persons.   Fine brown sugar and syrup is offered in the set.


Okay went in our first gulp of the silken, smooth concoction.  By itself, the soya bean is tasteless but agreeable.   It is not over powering and in the worst of opinions I hear, rather bland.   Ah ha, so the trick is to gradually add the syrup and sugar to a level that pleases your palate.   There is a hint of ginger and Pandanus leaves, but all in a subtle way.   I begin to compare with the Tau Fu Fah served at the Hong Kong Old Town in Sydney's Chinatown.


Our verdict is to try it at least once -  I would not follow up myself.  The servings here are better than at most yum cha places.   

Amongst its listing for entrees are braised pig trotters, deep fried soya bean cake (Tau Hu) and the Ngoh Hiang pork roll ( a Straits Chinese version of the Lobak).    There is also the more south Indian emphasised dry curry leaf chicken and the Ayam Kapitan, a rather unique sea faring curry made for a Dutch captain on long voyages.  


 The general impression I get on feedback regarding Kreta Ayer is to know what to call   - the iconic dish is the Tau Fu Fah as described above.    I do find the customer engagement better at the Eastwood cafe than at Kingsford.    I had found the Char Koay Teow average but Hawker in Sydney city centre is hard to beat for this street food classic from Penang.
There is also Bah Kut Teh with deep fried Chinese style doughnuts and the old fashioned Imperial pork ribs, once found in every respectable Chinese restaurant in the suburbs.


I saw an omelette with white bait, a kind of comfort food once common in home meals across the Malayan Peninsular and Singapore.   Barramundi fish with tamarind flavours can be an appetiser.    There is cereal prawns (do I get this at Albee's as well)  but I am not sure what Maggi prawns are.    I notice many China nationals digging into the Kreta Ayer version of chilli or spicy soft shell crabs.


Kreta Ayer refers to an iconic suburb in Singapore, and the menu here emphasises what close ties there really are between Malaysian Chinese and Singaporean food.    Taro flavoured ice cream is available here, together with durian smoothies, stir fried Hor fun with seafood and a variety of laksas.








Kreta Ayer visited is located at 172 Rowe Street, Eastwood NSW - along the mall and near the curved road junction.

Opening hours are from 10am to 11pm every day.
Contact  +612  9858 3203

Jonga Jip Eastwood NSW

Banchaan  -  always welcome and meant to get your appetite going further.

This was an evening when winter reluctantly seemed to still hold on, but got diverted occasionally  to allow spring to gently still come in.    Still, it was good to gather around the grill at the centre of the table, with hot coals a burning and having thin slices of well marinated meat sizzling in front of us.   There was much to chat about, to catch up and not just over food.


The place was full of diners and both of us were fortunate to perhaps get the only remaining table, albeit outside under the pergola.  My fellow diner had been to Seoul recently.   The highlight of the dinner that evening was the dumplings, looking plain at the outset, but gratifying delicate and subtle tasty at the end.    

Jonga Jip has tables crammed with young men and women out on the suburb.   I thought this was so like gatherings around a campfire spirit.    Rowe Street at this side may be a mess of roadworks but no one cares.   The dip sauces are especially good and the service is rather fast.  I think of worker's safety as the young man deftly handles the hot pan covers and at the end of the night, pulls out holder  with the dying charcoal ambers.  The tables may be small but diners clear out the food fast in a communal feast.   We abstained from alcohol but most diners do not. 


Korean prepared meats are soaked with flavour, keeping the texture on the bite uppermost in mind.   The grill styles are really for keeping warm with severe winter temperatures outside, so sitting tightly close up becomes natural.     There are more than a few outlets now in this part of Eastwood dishing up what was once a niche and ethnic food in Australia.   Jonga Jip has another outlet just around the corner at Railway Parade  - some say this one along Rowe Street provides the better dining experience.


We both loved handling the short metal chopsticks and required lots of tissues to manage the sauces.   I reckon depending on the time of day you visit this place and whom you meet, the service you get can vary.  We were happy with the staff this time around, even if they were really busy.   Downsides of the venue are that tables are packed together, it can get smoky above your comfort level and also the chatter level can increase as more drinks flow.

My impressions of Jonga Jip at Rowe Street are that it is an evening tribal hub.  Good to consider if you love your meats, do not mind sit huddled together and it is cool outside.  It is lacking in desserts but there are lots of omelette and potato noodles.   To some it may be comfort food, to others something different - and the debate goes on if the food here is more Westernised than authentic.    Those below 30 years old do not mind whatever...the wine list is interesting and a necessary accessory to all the hot meats.





Jonga Jip visited is located at   87 Rowe Street, Eastwood NSW.

Opening hours are from  10am to 11pm every day.

Contact +612 9858 5160









 

Schintz Gateway Circular Quay Sydney NSW

Roman Dyduk is the founder of Papa Schnitz.  Schnitz stands for Schnitzels.   We have had fast food chains specialising in bagels. burgers, pancakes, crepes and now....


In rolls or wraps, one can have choices in several flavours - from Thai the Knot to the American Dream and Swiss.   I enjoyed my choice, with Dill pickles, honey mustard, grilled onions, Cheddar and tomato sauce drizzling over my Schnitz.   There are many common ingredients and garnishing, and only one thing perhaps distinguishes each flavour, for example the Aussie Aussie Aussie has bacon and Hawaii Five-O has pineapple. 


The menu is straight forward, with salads, kid's meals, and sides gracing the main category of wraps and rolls. The biggest serves belong to OMG! and Protein Packed, a term normally reserved for smoothies and juices.   OMG! has rindless bacon, egg and Aioli to enhance the package, while Protein Packed offers Ranch sauce, avocado, semi-dried tomatoes and baby spinach to two Schnitzels.


It was a delightful experience for us - our first time at this fast food chain - especially being served by Ayden, a focused looking young worker at the cash register, speaking well and good mannered.   The staff behind the counter generally have a hustle and bustle about the way they go about their work. 


The schintzels are of a sufficient decent size, and at this chain, combine perhaps the experience of the best of fast food.    Taste for food on the go.  Variety and choice.   Eager and fast moving engagement.   It provides an option for groups, families and those not wanting to spend too much. 



Schintz visited is located at the Gateway Food Court, Alfred Street, Circular Quay, Sydney Harbour.
There are none sites for the Schintz chain around the greater Sydney area.
Opening hours are from 10am to 5pm everyday.






 

Bureaucracy, Arrogance, Cost Minimisation, Expensive - BRACE Yourself

Experience with IPad repair:

-  One must book an appointment on line and there is no live person who interacts with you at this stage.
-  It can be difficult to identify the web link or telephone number to get technical help.
-  After phoning a store, the customer gets to talk with live person but is still advised to book an appointment on line.
-  Walk in customers can wait up to two hours even when they are already present in the store.
-  Walk in customers are not provided a designated area to discuss their technical matters with the product they have bought.
-  There are few stores with Apple technicians, even in a major metropolitan city in Australia.



Experience with preauthorisation hold on credit card arising from three hotel stays:

-  Preauthorisation amounts are not refunded within the agreed period of maximum number of business days after a hotel stay.
-  Charge appears on electronic or hard copy credit card statement and then may be reversed without notification to the credit card holder.
-   Hotels I encountered state that it is the responsibility of the bank to reverse the pre-authorisation charges.
-  Bank involved state it is the responsibility of the hotel in any matter regarding the pre-authorisation charges incurred by the hotel guest.




Cooktop repair
- Expensive call out fee that can go up to  AUD 143.
- Repair charges are more expensive than buying a new cooktop.
- The technician says a steel surround is required and has already measured it.

On the day of installation of new cooktop, the installer says that he does not have the required steel surround with him - this is despite the customer getting confirmed by the call centre person that every thing is ready for installation.
The call centre person says she does not know the technical stuff and the related installer and technician have not posted their information to the central database even a few days after visiting the site of visit.

-  Technicians and installers caused damage to things around the kitchen and do not owe up, even not informing the customer in the first place.