... China Express?

There's no derailing the China Express.

After the passage of Tropical Storm Nicole, the popular Market Place dining establishment lost its store room to the gushing waters of the Sandy Gully.

"We lost a lot of equipment but the food storage is still safe. We are missing heavy equipment like tables, chairs and buffet serving pans," revealed co-owner Irene Wong. But the essentials were untouched. She said they have received temporary storage from the land owners for their goods. The dining area and, most importantly, the kitchen are in perfect 'health'. So for the fast-approaching, the Gleaner-sponsored Restaurant Week, China Express is still right on track.

"We know we'll be fine for Restaurant Week. There is no hindrance to RW; it (the slippage) is not affecting any business in the front section," she said.

Hectic week

Also on track for the hectic week is head chef Johnny Wu. A part of his 18 years in the industry were spent under the tutelage of former executive chef at China Express, Honwah Wong. Mixed with Wong's methods, Wu has perfected his craft, specialising in the restaurant's new generation Cantonese cooking.

"I started cooking because I liked to taste different types of cooking and I needed to make a living," he said. From then, he found it more interesting and so he continued with it. "I also wanted to show people the different tastes of good food." This Restaurant Week, he's looking forward to the challenge once again.

"I always enjoy cooking for our customers. That's the key to making good food," he said. Wu loves to cook at home. His wife and baby son still live in China but when they visit, Wu is gladly in the kitchen. And it's not just for them.

"He cooks every day, even on holidays and in the staff dorm. He will even cook our lunches and dinners outside of the restaurant meals," said Wong.