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"Every detail counts," he mentions, emphasizing the necessity for precision, especially in a fine dining environment. The duck egg custard must be steamed precisely to achieve a silky texture, while the jackfruit transform's into jam using a seasoned process that harkens back to childhood.

Challenges of Ownership

Beyond the culinary labor, Chef Francis faces the daunting reality of restaurant ownership in New York City. Navigating the complexities of legalities, including the arduous process of acquiring a liquor license, requires a steep learning curve. The financial implications of ownership weigh heavily on him as he acknowledges that his success hinges not only on food quality but operational efficiency as well.