Holland Village. Was Qing Ming time.

I worked In Holland Village, Bistro, a french sous vide restaurant. Sous Vide is slow cooking in water. The Idea of having sous vide was a cost saving. No chefs or cooks are required in sous vide restaurant, a sous vide food warmer and a couple of fridge for pre-prepared food.
Veggies, fish, and meat were prepared by the main kitchen in France and America.
The food was protected by the bull's eye to monitor the freshness, the date of production was label on the packet.

The kitchen staff cut the plastic, discard the liquid, place the meat or fish in the plate, coat with a sauce, a sous vide sauce. The veggies were sous vide prepared.

The kitchen downstairs was a French bread cafe, managed by a manager and an assistant. Qing Ming, the period of grave cleaning, also was believe the spirit was also set free.

The manager was the first to turn up for work, he had to bake the bakery stuffs. He heard dogs barking, chains rubbing on the floor, and moving of chairs. He walked to the kitchen door, some force pushed him and he fell.