Back in the day when Hong Kong magazines were still considered part of a relatively healthy media diet, I read an article by the celeb Singaporean Chinese food authority-slash-writer-slash-notorious old flirt
Chua Lam, who said that his ideal restaurant would be one that served high quality fresh produce cooked simply, but expertly and without fuss - perfectly grilled steaks, skillful stir-fries, controlled pan sears etc., in a utilitarian environment of marble-topped tables (chosen for their easy-wipeness and durability rather than 'prestige' as a material - much like the marble-topped tables in kopitiams in Malaysia/Singapore), decent lighting and so on.
