The most luxurious KTV cuisine in history! The boss is in high spirits to grow organic vegetables and stir-fry them fresh and hot, making cakes with brown rice and black beans.

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Grandpa went to the fields for his grandson, let people sing KTV and eat organic ingredients! KTV, who has been in business for 28 years, began to use crops from "watching Tiantian Farm" for food five years ago. Guo Mingxian, who is also a farm and KTV operator, personally rolled up his sleeves to farm for the safety of his grandson's diet, developed the harvested crops into cakes and dishes, and created a good place for singing and feasting on food.

A familiar customer once joked: "this is a hot stir-fry shop delayed by KTV!" Specialty dishes must be ordered by regular customers, and the ingredients of home-cooked dishes are wonderful. "only what we dare to eat can be served out, so the food eaten by the guests is the same as that of the staff." Guo Mingxian, who loves to eat, sent batches of ingredients and wild clams from the farm and hot fried them on the table.

KTV Home Cuisine (Photo _ Lin Yijun) for his grandson, the boss of KTV personally went to the field to build a 22-hectare organic farm.

The exuberant KTV, located on the second Pok'ai Road in Kaohsiung, is located between the chains such as the Great Hall and the warm KTV. The white appearance looks like a castle with two floors and 40 boxes. Guo Mingxian, with an engineering background, turned from an investor to an KTV operator 22 years ago. With the highest standards, he demanded every detail in the store, from decoration, environment, hygiene, food, staff, and even visitors, to reversing the world's impression of KTV at that time.

Five years ago, Guo Mingxian made a major change in his life for the diet of his one-year-old grandson. "at that time, my granddaughter wanted a snack. I kept telling my wife, 'you can't buy this or that.' later, I found out that I didn't tell her what to buy at all." He began to study how to make cakes and how to choose ingredients, seek the assistance of Xie Mengyou, a good food machine, and consult the university to teach food processing knowledge.

Kuo Ming-hsien chased the raw materials all the way to the place of origin, but he was still not at ease. He finally decided to farm and open a bakery himself, and use the crops harvested in the field to make cakes and send them to KTV for food. "at first, I wanted to say that 2A land was enough. I asked my friends to help me find it. As a result, only 2% land and 20 An area could be chosen." As a result, the 22-hectare organic farm, located in Biogu wetland, appeared in this way.

(right) Guo Mingxian and his farmers are in organic farming in the field (photo source / Guo Mingxian) the third floor of KTV changes the bakery, grinding brown rice and black beans are now making cakes.

In addition to the farm, Kuo Ming-hsien also opened a bakery. Sharp-eyed people will find that the address of the bakery is the same as that of KTV. "for the bakery, all eight boxes on the third floor were wiped out and converted into baking space according to food processing standards." Brother Daren, who has been on the job for 10 years, said that he, who used to be in charge of KTV electronic equipment, went to learn because of his interest in baking and textual research five years ago to assist in the operation of the bakery.

In the KTV, the third floor is a restricted area, except for the bakers, other people can not enter arbitrarily, even if they enter to change shoes and wear net hats. "We don't use flour. It's rice flour made from farm brown rice." Brother Da Ren took out the ground rice flour, the assistant mixed rice flour, flaxseed oil, milk and other ingredients to mix the batter, and Daren took out the yolk of animal welfare eggs, ready to make light cheesecake.

Look at the person in charge of Tiantian Bakery, Brother Da Ren (Photography _ Lin Yijun)

The two signs of Tiantian Bakery are brown rice, light cheese, lemon cake and black bean brownies. "if you grind black beans directly, you will produce oil, so you have to bake in the oven for seven days before grinding. Bake until dry." Brother Daren carefully examines the black beans on the iron plate. in addition, after sanitary treatment, the eggshell made with eggs is broken with lemon instead of foaming powder.

The daily grinding capacity of brown rice and black beans is 10 kg and 5 kg respectively, so a maximum of 200 cakes can be produced every day. "if you want to eat, call and ask, if it is not in stock, I will ask guests to wait for 2-3 days, because the cake is delicious only if it is cooked fresh." Big Brother opened the freezer and freezer, there is not much cake inside, except for the reservation, other spot is provided for KTV guests to eat.

Make birthday cake for guests (photo _ Lin Yijun) the chef of the hotel cooks home-cooked dishes, delicious and healthy.

Apart from KTV singing, nothing is more impressive than the cuisine. Hong Shigentry, the head chef in the restaurant, has been in office for five years and has been a cook for more than 20 years. He used to work in well-known restaurants such as Brothers Hotel and came to KTV to take care of his family's return home. "it used to be wasteful to cook in a restaurant, and many dishes used only a small portion of the ingredients." The Hong gentry recalled that unlike the use of ingredients in the past, he thought that it was not troublesome to deal with it, but a lot less food was wasted.

In addition to delicious food, the choice of ingredients and cuisine must take into account food safety and health. "We dare not use things from unknown sources." The Hong gentry always chooses and buys it himself, even if the seasoning is tested by a qualified brand, and other ingredients are selected on the ground except for Tiantian Organic Farm.

The arrival of the Hong gentry made the menu, work line and system different. He introduced the hotel's kitchen management system to make it easier for his colleagues to work, and in order to design the menu, he repeatedly investigated the opinions of his colleagues and visitors to make adjustments. "Food is not up to the chef. People who eat feel the most important, and any food can be adjusted." Every year, the menu in the store will be redesigned so that people who come to eat will be surprised at any time.

KTV Chef Squires Hong (Photo _ Lin Yijun)

Classic dried meat is a must for regular customers (photography _ Lin Yijun) to sing and eat delicious food, and the environment is non-toxic.

The electronic display on the front door of KTV can see the total number of people in the store at present. Manager Xiao, who has been on the job for more than 12 years, explained that due to the safety of escape, there is a quorum limit for any space. Once the limit is exceeded, guests will be asked to wait or look elsewhere. All the building materials and paints in the store are fire-proof specifications. "this was the case when I cleaned the table and washed the rag here more than 10 years ago," he said. "

A fire drill will be held in the store every month, and all personnel must participate at least once. "We have three shifts, and each shift will take a turn." In other words, KTV has at least three fire drills a month.

Through the palace corridor, the cleaning car parked in front of the box had two boxes of rags. "one is clean, the other is dirty, and you have to change it every time you wipe it." Manager Xiao explained that there are only three kinds of cleaning products for tidying up the box: alcohol, baking soda and homemade cleaning enzymes. "Mr. Guo requires that the ingredients in the cleaning products must be safe and harmless, so we can only use them, so we will clean them for a long time."