The promise of an evening barbecue, a culinary adventure within the confines of our chalet, filled us with anticipation.The prospect of having two chefs and a server transform our living space into a temporary restaurant was both intriguing and slightly surreal. Our collective frugality, a trait deeply ingrained in the Ong clan, led to a decision of questionable wisdom – four portions of food for six adults. The Eng Choon lineage, renowned for its parsimonious tendencies, had clearly been passed down through generations, according to our well-informed wives, women of Hakka heritage hailing from the Malaysian town of Seremban.
As the barbecue flames danced and crackled, our wives and children, or rather, our adult offspring, found solace in the villa's pool, a shimmering oasis overlooking the serene sea. The juxtaposition of sizzling meat and splashing laughter created a tableau of domestic bliss, a scene both chaotic and harmonious.
The initial waves of hunger subsided as the barbecue reached its peak. The birds, their melodic chorus punctuated by the distant roar of aircraft, provided a soothing soundtrack to our feast. The revelation of the food's quantity was nothing short of astonishing. Four portions, it seemed, were a generous offering to a small army. Murmurs of disbelief and regret emanated from the elder Ongs, their frugality momentarily eclipsed by the sheer abundance. Yet, amidst the laughter and satisfied groans, the evening unfolded as a triumph of culinary excess. The chefs and server, their skill and efficiency evident in every dish, were rewarded with generous tips, a small token of our appreciation for their culinary artistry. As the night deepened, a sense of contentment washed over us, a testament to the power of good food and good company.
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