I hope you’ll understand our hiatus from the weekly updates. I can’t begin to tell you how much has happened these past
few weeks. For one, we’re gearing up for our pre-opening dinner series, and I am sitting in my most favorite seat at Ruxbin, on the loft facing the kitchen pass keeping Chef company as he preps out the last of his mojo (mo-ho) chicken for tomorrow night. The flank steaks are all swimming in the glorious marinade reminiscent to the motherland’s kalbi, the flourless chocolate cake and ramboutan panna cotta are chilling prettily in the merchandiser, the pork loin has been cut, and now it’s 3am and we’re sleepy and delirious, remarkably so. But the anticipation fuels us all through the night, every night, and wakes us up before the sun peaks out as we prepare and prepare some more. The inventory’s been counted, the menu’s been printed, the staff assembled, the reservations confirmed, the lights have gone up, and now… It’s go time.