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To all who know best,
I’m not going to dignify this much zeal, lack of nuance and exaggeration (4 or 5 nights in 7 months, people, with 10 (!!) fans working around the clock) with much more of an answer then this:
The so called “tu hao” Mr Ray I suppose his name is mentioned “I sold out to” actually have quite a bit of education and one of them speaks at least three languages fluently. The only behaving like a tu hao that night was Ray himself (and me, actually).
To Ray(?),
Respectfully declining an offer usually doesn’t come with an essay filled with expletives. I tried to say sorry, my apologies are obviously not good enough for you so again I failed. Happens.
And Brendan,
Your depiction, which I should have induced by allowing smoking on a handful of occasions, of the deli is so far of mark that it would be hilarious if it weren’t damaging. You judge what’s going on here from behind your keyboard, not having been here once, based on the account of one disenfranchised ‘guest’ whilst completely discarding my side of the argument. Not very nice, nor just, nor right.
Regards,
NuhiHi Charlie,
As far as I know the non-smoking sign is obligatory in all restaurants, which is what I referred to when I spoke to him. It’s not (yet) being enforced in Chengdu. Try to smoke in a Guangzhou restaurant and see what happens…
I understand completely the disappointment of above guest but I’m trying to balance the needs of many guests. That sometimes leads to people being disappointed. Most of the time the smokers are, yesterday unfortunately for them it was the non-smokers. I am truly sorry for that. If you want a guaranteed non-smoking environment, as they clearly demand, you should perhaps question if moving to China’s hinterland was a wise choice. Realities of life can be a bitch but they are… realities.
@ Dear Guest,
You call me your friend and yet you try to filet me in these pages. Not very friend like, is it?
Let me start depicting my side of last nights events by saying I am truly sorry you walked into Nuhi’s on one of the four, perhaps five nights since opening seven months ago that I allowed guests to smoke inside. A case of bad luck, I’m afraid. Our smoking policy is fairly simple: no smoking unless there are only smoking guests at a time where I don’t have much reason to assume other guests will walk in. As said, that has happened on maybe four or five earlier occasions in seven months time. That amounts to a risk of about 2.4% of happening. Given, a risk many Dutch people would insure if given the opportunity bit still not very large in my opinion. And yet I’m sorry it happened to you.
My referral to them paying bills was meant to purvey the concept of them being there earlier then you, several of them being regular guests and me trying to accommodate them to my best ability, as a good host should. I apparently chose my words poorly since you obviously misinterpreted them. Your custom, and hence money, is of the same value to me as theirs. My response to your complaints could have been more courteous I admit but when I walked over to your table to explain myself, I was met with this huge sense of entitlement and moral righteousness that also shows in your post above and that I find unbecoming of a guest. Instead of a friendly question “Could you please ask/tell them to stop smoking”, which would have solved it all. That triggered a less courteous side of my personality. A case of “you reap what you sow”, I’m afraid. Where I am from, guests get to give suggestions, tips and hints to which the host should be sensitive, which I was since I asked my staff to tell (not ask, tell) the other guests to please refrain from further smoking, but they do not tell their host what to do in a certain tone of voice and plenty of non-verbal judgement. Perhaps we encountered a classic case of cross-cultural miscommunication. For which I am also sorry since it is my duty as a good host not to mirror a guests un-guest like behaviour by becoming a poor host. I clearly failed. For which I am also very sorry and what I offer to try and make up for by offering you and your girlfriend a free, non-smoking dinner for two at Nuhi’s, with a bottle of house wine to accompany your meal, of which I shall have one drink to toast with you to leave this episode behind us.
Regards,
NuhiHi all,
We have reached the number of candidates we were aiming for for this position so thanks to everyone who has shown an interest but for the moment we can not consider any new applicants.
We do have other openings coming up shortly (from January onward):
– Trainee bakers (3 vacancies);
Learn to bake our selection of genuine European breads, cakes and desserts. After a thorough training period the team of bakers we are building will be responsible for our bakery production. One of the 3 trainees will in time be appointed as supervisor for this team (skills allowing).
BEWARE: Please note that this job entails starting to work at 4 in the morning. If you’re not ready to do that, you’re not ready to become a baker :-).– Trainee cook (2 vacancies);
Prepare for and cook our entire menu at Nuhi’s Deli (including some off menu specials we offer) under supervision of the Chef or Sous-Chef. After a thorough training period in which you will learn a lot about genuine Mediterranean dishes (ranging from France, through Italy, The Balkans and Greece to Turkey), their ingredients, signature herbs and spices and methods of preparation, next to work ethics in a Western kitchen, you will be responsible for executing all tasks at one of our kitchen stations.
BEWARE: in a Western kitchen about one-third to half your working hours are spent cleaning! At Nuhi’s we ruthlessly maintain cleanliness standards and if you’re not ready for that, you’re not ready to become a Western cook.– Hostess / waitress (1 vacancy);
Your main task is to attract and maintain guests and make sure they come back. Attract guests through smart use of all technology at our disposal (like all the food-oriented social media), maintain guests by making sure they understand what we are all about at Nuhi’s, that they receive spotless service during their visit and that they feel comfortable and at ease. In order to be able to do this, you will receive a thorough education in Nuhi’s food philosophy, the way our dishes are made and what ingredients, herbs and spices are used. You will be taught the basics in wines and food-wine pairing. And yes, that will involve drinking quite some wine yourself :-).
Next to that, in time you will manage “the black brigade”, the team of waiting staff that we are building. Not an easy task since our ruthless cleanliness regime extends out of the kitchen into the dining hall.
If you are the right candidate (preference profile female, late twenties, reasonable spoken English, eye for detail and, most importantly, a sense of responsibility) you might be able to develop from hostess to restaurant manager over time.Of course there is much more to say about all these vacancies. Please respond to [email protected] or 18787934545.
Nuhi
Hi all,
After last months successful Curry Night (which we will definitely repeat!) this month there’s of course a special Christmas deal at Nuhi’s. December 24th (starting at 18:00) and December 25th (starting at 15:00) Nuhi’s offers a choice of 4- or 5 course Christmas Dinner (with optional wine selection by the glass to match the dishes). We will serve:
– A surprise entree;
– Creamy bell-pepper soup;
(- Handmade pasta with basil, 5-course only);
– Roast goose in orange sauce with roast potato and apple and a celery root and rocket salad;
– Eclair with chocolate / ginger ganache.Prices are RMB 198 for the 4 courses and RMB 228 for the 5 courses. The wine selection will be announced shortly. Please book your seat(s) in time, there are limited seats available. Bookings through [email protected] or telephone 18787934545.
Next to that, we have started offering bake-off pizza! Take your frozen Nuhi’s pizza home, bake off for ten minutes at 180C and let your kitchen fill up with the scents of Tuscany! 25cm Margherita for RMB 48. Other toppings upon request. Wholesale prices available with a minimum order of 20 pieces. Information through [email protected] or 18787934545.
Merry Christmas everyone!
Nuhi
At Nuhi’s Deli we’re not doing ‘innovative’ sandwiches but traditional, European style. We are baking our own bread, of course, daily fresh. French baguette, 280gr 12 RMB, batard, panini, ciabatta and on occasion handrolled croissants. And anything to order like olive- or herb bread.
Sandwiches with several different salamis, prosciutto crudo, bresaola and coppa. Many different cheeses in stock.
Current opening hours Wed-Fri 18-22 (kitchen 18-21) and Sat/Sun 12-22 (kitchen 12-14/18-21).
Wed-Fri we take lunch orders or group lunches if ordered in advance. I’m currently doing all the baking and food prep myself for lack of staff that can handle my quality demands. From January we’ll hopefully be able to expand opening hours again.
40! I bike raced at a decent level in the past so I know what food discipline entails… In endurance like bike racing it’s mostly about minimising fat intake and counting your carbs to match what you’re using. I ate up to 8000 calories a day at some point whilst looking like I was starving :-).
If you give me your requirements, I’ll try to make you something within boundaries and still good :-). That’s the kind of thing that makes my day. Cooking without constraints is fun but throw in a bunch of seemingly impossible constraints and all of a sudden we have an interesting puzzle.
@ Brendan
First of all, you have of course every right to be careful. And if you’re a bodybuilder and down 10 eggs a day, you’d basically have a tenfold risk to acquire anything bad of them compared to average so you should be more careful.
My somewhat prickly response was caused by me having become a bit oversensitive towards food safety reflexes in “The West”. It’s gone completely over the top at the wrong end of the chain in my opinion. But that a broader discussion then raw eggs :-).
Why not also micro the yolk? Good question, I suppose you could. I’d say try it. I will. Reason I don’t is because the risky part of the egg is the white, not the yolk and the trick was taught to me by a seasoned French Masterchef who didn’t. Not the type of guy you’d second guess as an apprentice :-).
Hi,
I have only one trade secret and that’s the flour mix for my doughs :-).
The market I referred to is the small market behind us (we’re on the first section, south first ring road in a building called Kai Yue Xin Cheng). I’ve attached screen captures with a pin on the market.
Basically, as I stated above, break a regular egg (just grab the cheapest egg on sale) and an alleged free-range egg. If it is a free-range, the yolk will be much darker en deeper coloured, almost oker if it’s a rel good egg. Simple test but works.
For anyone not relying on the test, you can buy them of me as well (next to six or seven different cheeses and a similar number of cured meats by the gram :-). I’ll put a small handling charge on top (5% on purchase). Up to 10 eggs never an issue, more then ten please call in advance. I like to buy the eggs as fresh as possible so I don’t run large stocks.
Cheers,
NuhiThat seems like a good idea as well. On the other hand, if one is here for just a week, I’d be focussing on getting in as much local food as possible :-).
Hi,
Two cents from Nuhi’s: raw eggs are an important part of quite many recipes in both Italian and French cuisine. The most eye-catching examples would be various ice creams, mayonnaise and mascarpone cream (the creamy stuff inside and on top of a proper tiramisu). And as such I don’t recognise myself in Brendan’s statement. Raw eggs are widely used in many kitchens in Europe without the chef knowing the hens by name. Some bakers and pastrymakers are nowadays switching to pasteurised eggs, available in 1 liter cartons, both as whole egg or spliced into whites and yolks. Purists will not use it because the pasteurisation process does influence the taste. Of course the cartons are easier to handle as well. If we’re busy I have days I splice up to 40 eggs…
At Nuhi’s we use free-range eggs because next to tasting better, woth free-range the risk of contamination is much lower then with cage eggs. Free range eggs can be identified by an orange yolk instead of a bleak-yellow one. Just ask your egg-man or -woman for free range eggs and break one to test next to a cheap, standard egg. We purchase our free-range eggs at our local farmers market. More expensive then cage eggs (if I remember correctly unit price is about 40% higher) but way better (and more safe) in all respects.
If despite that you’re still antsy about using raw eggs, then this might help: splice the egg(s) before adding them to the smoothie mix. Add the yolk(s) but microwave the white(s) for 15 seconds at medium power or until the first white threads appear. This treatment is too little to cook the egg white(s) but enough to get rid of most contaminants.
Cheers,
Nuhihi, here are some suggestions for you:
Giant panda base.(you can check the route online and visit on weekend)
Narrow & width alley, old style streets and courtyard houses.
It is one of the three major historical & cultural areas in Chengdu.
It is close to people’s park metro station (metro line 2).Hot pot. (you can try one in narrow alley)
Chunxi Road, the major shopping area in Chengdu, IFS and new opened Taikoo Li are located here. (metro line 2)
how about Jiuzhaigou ?
It is known for its many multi-level waterfalls and colorful lakes, and was declared a UNESCO World Heritage Site in 1992.
You can fly there in 1 hour and it will take around 3 days to visit.Hope these suggestions will help you!
