“Sulu is a mild character, so Sulu’s Sea Bass is a mild dish … [but] tabasco is used in the mayonnaise to give a little hint of spiciness.”
With Star Trek Into Darkness just released, the chef at Mexican diner Coyote Bar & Grill, in Wan Chai, is attempting to explain the rationale behind the venue’s Star Trekthemed menu.
According to the Trekkie handbooks – for such things exist – the food on board Starfleet ships is prepared with a “replicator”, which delivers meals to order by monkeying about with subatomic particles.
Thankfully, Ng’s approach is slightly different.
“On Earth … the team eat pretty much the same as we do,” he says, citing engineer Montgomery “Scotty” Scott’s craving for sandwiches in the last Star Trek film, from 2009. “So the dishes are somehow a metaphor for the characters.”