Mr. Chef

Thank you for taking the time to explain to me the concept and philosophy behind your cafe which was opened for business since May 2010. Being a fan of your cafe, I am interested to understand more about the hard work behind the scene and every thoughtful decisions that pave the way to your success today. Thanks to my past experience as a waiter, I can somehow comprehend how it is like to run a  busy dining place.

Going with the idea of simple and, to an extent, typical, I guess what makes your dishes extraordinary is your attitude in serving your food. You said you'll never serve anything less than excellent, and I can testify that. I need not to tell you how your cafe has managed to make patrons pass great reviews to their friends and families. They adore your cakes and other confectioneries to bits ever since the first time they try it. And they keep coming back for more. They love the ambience so much that they'd like to bring friends there for a cozy hangout place. They write about it in blogs and twitter. They post pictures.

To me, what I find most interesting about your cafe in this area is the fact that there is no other cafe like yours in Subang. Starbucks cafe cannot rival your cafe because they don't serve as many proper and delicious food like you do. I love the pastas and sandwiches, even though I did suggest you to add more variety to the existing menu. Yet I also look forward to your every new menu that comes the way. Secret Recipe cannot rival you either because it clearly doesn't have the jazzy environment to go along well with the cakes served. And the rest of the eating places in this area, well, they just don't have the civilised, friendly kind of crowd as patrons. It is interesting how your cafe stands out among the eating places in this area, without trying to be too fancy or expensive. Having a catchy name for your cafe does help. Coupled with what I've mentioned above, it's just impressive.

I'm totally fine with your idea of wanting to keep it a cafe style and not wanting to cross the line of being a restaurant. Thanks for enlightening me. I've never put much thought to differentiate your cafe from other well known restaurants. I guess the main reason is because your cafe has achieved what ordinary restaurants would want to - reputation and consistent flow of customer wise. I am also fine with your way of running the restaurant - having to pay upon ordering food at the counter, and food be served later. And we seldom get to talk to the chef-cum-owner at other well-reviewed cafe, unlike how it is at your place.

So please, don't change anything that you feel you've got it right, or what makes you hold on to at the moment. Because you are doing a fantastic job by introducing your unique ideas through your cafe. And I'm not the only one that likes it this way, too. Thanks for giving me this comfort zone in Subang. Though I'm quite an adventurous eater, I feel very much at home now.

I wish you all the best in running your cafe and achieve more than what you've expected. Yes you cannot please everyone. But remember, this is your cafe, your idea, your blood and sweat, in every inch of flooring, every sieve of flour and every fiber on the couch. It is outstanding in your own way, so keep what is uniquely yours.