Lee Sing, Monkmoor Road
If you’ve been following my Chinese adventure, you’ll know that the last instalment was a pretty big gun! I mean, I say ‘pretty big gun’ it had been nominated by 5 people - hardly setting anything alight on a global scale, but all the same, the most highly recommended Chinese takeaway on this adventure. And it largely delivered - not to blow any socks off or in any way to direct people considerable distances to go there; but I think it has been the best so far. Which was always going to leave big shoes for the next Chinese to fill. Ever the optimist, I have been hoping that the next Chinese, or in fact any of these takeaways will fill the shoes and take them on a big old walk somewhere. Maybe even swimming at Cardigan Valley or whatever that place is up near the hills around Church Stretton? I have been to that place by the way, I’m not being ignorant. Or at least I am being a bit ignorant. Surely purposeful ignorance is better than blind ignorance? Or is all ignorance the same? Feel a bit ignorant not knowing that. Regardless, I actually did a Duke of Edinburgh Award walk around there when I was 17. As with any self respecting Duke of Edinburgh Award-er, I completed the fun walks but didn’t manage to complete any of the other aspects - a laziness to a point where I could have got them all signed off based on activities and hobbies I was wilfully participating in at the time, but I was too lazy to take the sign off sheets each week. Absolutely did not deserve such an esteemed award, although I absolutely slogged my guts out for the team on these walks. Also, my lazy failings didn’t stop me plastering my participation in the award all over my CV until I was 25. Hanging out my potential motivation on a fishing line to all employers - and they all bit! I think 25 was the cut off for the Gold Award, should really look that up - maybe they do an old person version. A sort of Duke of Edinburgh Pity Award for the almost ran. A Smudged Pewter award maybe?
I literally have no idea why I’m blabbering on about the Duke of Edinburgh award. I mean, from his reputation, if anything, he would have been very vocal about his dislike to Chinese food. I do wonder if people are following this journey. I mean, its as simple as checking the analytical on this blog buuuuuttt…..there’s that laziness that’s plagued my whole career. I always like to think of my life as a career. A career of highs and lows. I often wonder what song would play for my career highlights. I’d imagine Roy Keane would do the punditry and just lay into me constantly for never putting quite enough effort in, being late to absolutely everything and most of all, not breaking enough bones with dangerous tackles. Makes it all seem more legit calling it a career; and gives more meaning to my bumbling through life. Like a purpose.
Here’s something to put you off me even more, around the time I met my wife, I was actually making everyone refer to me as ‘The Business’ and relentlessly talked about myself in the third person for a long time. Maybe a year. I eventually got bored but I really stuck to it for some time. And the icing on the cake is that my now wife actually still stayed with me. Poor woman! This is a prime example, along with this project actually, of where I demonstrate quite the opposite of laziness - when I am engaged, I am all in! Like my Hungry Guy journey - never been so motivated or attacked things with such detail! A career highlight you might say………I am the actual definition of ‘All or Nothing’……..Lets just ignore this tangent and see where we go…….
I’ve been thinking about my approach to this adventure. The so called ‘highs’ of Tim Tim seem less high in hindsight. And it’s got me thinking. Am I being blinded by the initial impact of a Chinese? Is the great big punch of dopamine to the guts clouding my vision. Making me excited and leaving my impression of just how good it was, skewed. Thinking while I type, I suppose the dopamine hit is the same every time so really it is actually a more consistent scientific test if I do keep my method the same. Or the better the takeaway, the bigger the dopamine hit, the better the impression. So actually I am just comparing dopamine punches. It’s all fine!
Another career highlight of mine was definitely beating all the odds (and opinions of any science professional I came across during and since those 3 years) to actually leave University with a Biology degree. Let’s not forget it was 2005 when I graduated and they were dishing our degrees almost as easily as they were dishing our mortgages. That led to a financial crash in 2008, fortunately for everyone, my biology career crashed in 2005 when I left York.
I very much enjoy doing things differently to others. Even when it comes to things that are a way for a reason. Take scientific testing for example. I took a 3 year long approach to install as many moving parts and changing parameters to my experiments as I possibly could. Tutors and lecturers thought I was being lazy, or maybe that I was just really thick. But far from it. This was intentional. Build in moving parts, build improvements into the start of your experiments and juice every last drop for a seriously impressive evaluation section of your essay or dissertation. Hit the 10,000 word limit without even having to type in the headers and footers sections with white coloured font……as you can tell from these blogs, achieving word count has never been and nor will it ever be an issue for me …….DISCLAIMER: this is not recommended advice for students and are comments that do not reflect my own views or opinions. The kind of thing Donald Trump would call ‘Locker Room Banter’………FAAAKE NNEEEEWWWWERZZZZZ…..and another great example in my career where I was far from lazy. Just mis-directing my attention and focus……..
So it’s Lee Sing’s turn on this bizarre, career defining, Chinese Takeaway merry-go-round of mediocrity. Since Tim Tim I’ve also been thinking (don’t worry, this is Chinese Takeaway focussed thinking) about why everything is kind of so similar with every takeaway and it dawned on me…..a flaw in this process and actually maybe the answer to this whole thing. Why there are so few decent Chinese takeaways anywhere…….
WHAT IF EVERYONE IS ORDERING EVERYTHING FROM THE SAME SUPPLIERS…….
I know perfectly well that to be offering food at the prices takeaways do, most of what they cook will be bought in. Sweet and sour sauces, oyster sauces, soy sauces, hoisin sauces, curry sauces - there is a high percentage chance that they are using the same supplier. Which is probably why I am getting really well versed in spotting the ‘Sweet & Sour Pantone’ where ever I am. A lovely glowing red and a great alternative that really just takes the edge off my usual choice, ‘Brothel Rouge’…….
I’ve closed my eyes really tight, clenched my entire body and squeezed out another blob of positivity towards this………I won’t tell you where this exited my body but there is hope that even if most stuff I am eating on this journey is bought in from the same supplier, maybe, JUST MAYBE some of the takeaways are adding/adapting the sauces with their own spin. This is a trick a lot of high volume, busy restaurants use to make what they do seem a little less bought in and to give a point of difference. It cuts down on labour, makes your product more unique and also offers the customer better value for money. I am not saying its cheating or pulling the wool over anyones eyes. We all have to make a living somehow, but it is maybe on a par with adulterating a word count on a dissertation or essay. Something that you should leave to the earlier, less experienced part of your career - not something a seasoned, career focussed traveller should be doing!
I set out this Lee Sing number with an intention of writing more about the food than my previous write ups……its going well………I have genuinely edited and removed loads of waffling…..so to the business…..by The Business, I don’t mean me, I mean the takeaway business……..
Lee Sing or New Lee Sing? That’s the real quiz! I have no idea when Lee Sing became New Lee Sing. I have even less idea when New Lee Sing would become just Lee Sing again. Or is New Lee Sing so determined to forget the Lee Sing of the past, so keen to deny any connection that they will be New Lee Sing forever? In that situation, I would tell New Lee Sing that it was unbelievably unlucky (or very very silly) to take over a restaurant with your name on it. To make things worse, I have been calling it See Ling. Which keeps making me chuckle about New See Ling, wanting to make jokes about ceilings. I mean, I can’t think of one. But wouldn’t it be great? What this doesn’t do is bode well for my imminent phone call with Lee Sing, New Lee Sing, See Ling or New See Ling………hopefully we don’t end up with a new Artex look to our living room….
I can say with great confidence that ordering from Lee Sing (or New Lee Sing) was one of the best, most efficient and stress free phone ordering experience of my career. It took 2-3 attempts to get through but surely that’s a great sign….people are ahead of the curve, the place is busy! It’s important to point out that they also have their menu on their website, which is really handy and saves a drive out to the takeaway to grab one!
The staff were super friendly, helpful, efficient - just about everything you want them to be. It’s also made me wonder whether my phone ordering anxiety is actually only when I am, or have been down the pub. Which would make a huge amount of sense. I actually worked in a call centre taking orders for plumbing and heating nonsense for a year or so - this really should be a core skill for me. Having said that, it didn’t last and was likely just another cross roads in my tumultuous career! Another waste of time, you might say………..
The phone lady reassures me that it’s cash only on delivery, something I often forget to ask if its not bought straight to my attention. However, its all different now. In the last few months I have exposed myself to enough Chinese takeaways to realise you always need to have the cash ready. Or at least, that’s what you’d think. Alas, who’s got the cash? My wife says she’s got £25 - can we scramble £15? As we are having this discussion, searching in every pot, under every cushion on the sofa, our eldest pipes up shouting ‘I’ve found some birthday money in my money box. £15’……are the stars aligning? Can we take money from a child to pay for a Chinese? A new, more silent discussion happens between mine and my wives eyes…….eventually we realise, yes, yes we can! We can and will obviously reimburse, right? ‘OK Edes, we are gonna need your money’…..tumbleweed moment before a rightfully reluctant compliance. Just as she’s getting the money for us, hopefully not in 10p pieces, my wife realises she doesn’t actually have any cash - so it’s a trip to the shop anyway. A trip that also has saved our conscience. This can be a relatively guilt free takeaway. The way it should be. It’s a good thing that we haven't taken our daughters Birthday money. Put your money away Edes, I’m off down the shop. You really would have thought by now that I know every single Chinese that isn’t on a god awful delivery service ONLY TAKES CASH!……surely a career lesson I have to learn soon……..
One of the recommendations put out there by you lovely people was that the staff are always great - so well done Lee Sing! The lovely lady set out what felt like a bit of managing expectations by letting us know it ‘could be up to an hour’. I know this well. If someone comes to the kitchen asking how long a dish will be, always add on 5 minutes in case of disasters! It was at the door in 44 minutes.
The Order:
Pork Yuk Sung
Mushroom Curry (recommendation)
Szechuan Tofu
Stir Fried Broccoli & Garlic
Mixed Vegetables
Singapore Noodles
Chips
(Free Prawn Crackers)
(Free Spring Rolls)
The Price: £41.80
Do you ever find that when you order a takeaway and as soon as you put the phone down, the entire household goes into a strange sort of waiting game. A largely silent, almost anxious wait. No-one really wants to speak to each other. Who’s going to be the first to break and ask ‘How longs it been? When’s it going to get here?’……..It’s been 90 seconds, about another 58 minutes and 30 seconds…………and repeat this every 2 minutes until it actually arrives…..
The excitement is there because the box of wonder on its way isn’t just delicious sustenance. Its a big box of joy, a big box of dopamine, packed with a glucose spike to give us (the parents) our last boost of energy for the day. An indication that we have survived, we have made it. Another day passed. We succeeded in keeping our kids and our marriage alive against all odds! The wait for a takeaway is always palpable because of what it represents. The big box of takeaway is not only a rare parenting reward. A medal to represent survival. But it’s also 10 minutes where the kids will sit and not trash anything! We are enjoying life, the kids are enjoying life, it’s magical. I hate being ‘THAT’ parent who just links everything to being a parent and how hard it is, but I also LOVE being that guy. So actually, I’m not sorry. Its really hard being a parent. Like 100000 times harder than you can ever expect. So I am going to milk this cow………
For the entire 60 minute waiting time, my excitements at a level where I often hear phantom knocks on the door. But it’s just a mirage. I constantly check the door, just in case. I look longingly across our square. Every movement, every car engine, every crunch of stones and gravel…..IT’S HERE, IT’S FINALLY HERE……its not, its just a mirage in the hostility of this parenting desert. It’s very much like the tense scene in Lawrence of Arabia when they are wondering if the figure on the horizon is real or a mirage. The bit where it’s Omar Sharif, who turns up on a camel and shoots the dude for drinking from his well. The suspense was great, but he’s very much real pal, now you’re very much dead!
One of the benefits to living at uni with arts students and putting a minimum amount of effort into my degree was that I developed a great knowledge and appreciation of films…….great for referencing things no-one will get…….6% on my cancer module, but have you ever watched 9 films back to back in one day?…..I knew this would benefit my career at some point…..
44 minutes goes by, there’s a rumble and crunch on the gravel, we look across the square….is that Omar Sharif on his camel? We wait, we keep looking, I start to worry whether I have been drinking from someone’s well again? I dont think I have but I fetch a saucepan lid to use as a shield just in case……PHEW….its not Omar Sharif on a camel, its a lovely lady in a Vauxhall Vectra with a big box of Chinese takeaway. She’s not going to shoot us, she’s going to shove a Chinese takeaway down our gullets! Magic! IT’S HERE!
I honestly think the sight of someone with a smile on their face and a big box of steaming takeaway on your doorstep is one of the finer things in life. Pure ecstasy!
The smell from this Lee Sing box of wonder is pure joy. Like I am unsure anything has smelt this good on the doorstep - we haven’t even unwrapped it! Its super well packaged in a cardboard box, loosely but also very neatly covered in greaseproof paper. I really appreciate this attention to detail. It shows they care how it arrives, they care about the first impressions.
I wish more places understood this. More bars and restaurants need to stop focussing entirely on their food and drink offering and more on customer experience. What’s the first thing you see when you walk in off the street? That should be a priority - that’s what sets the tone. I don’t want to see dirty glasses, clipboards with rotas on, staff looking stressed and out of control and I definitely don’t want to see printers and laptops stuck on the bar with stacks of amazon branded paper on top. Files and notepads stuffed to the brim with invoices and scraps of paper sticking out. Even better when you can see it’s final reminders for invoices……you would not believe how many sins you can cover if you make a good first impression. The excitement of eating or drinking out gets me so giddy that all you have to do is sustain the excitement for 5 more minutes, just until I have sat down and looked around - then you’ve won!
Anyway, Lee Sing have started really well! Great customer service, the foods turned up earlier than expected, with a great big smile on the delivery lady’s face and it smells INCREDIBLE - we haven’t even opened the box yet!
This is the part of the takeaway system where my wife now has to deal with a third kid. I sort of pass her the box, then follow with quick steps/shuffles, edging to see what’s in the box. Sort of stamping my feet with excitement, unsure what to do with my hands. I have to await instruction, I have totally forgotten the process from this point. She has to shout individual instructions to all three of us kids. PLATES……CUTLERY…..GET THE TRAY……CLEAR THE POUF…..
Now starts the real unpacking. It’s like an unwritten rule. You have to remove the tubs/bags/boxes one at a time from the big box and shout out the name of the dish. It’s like announcing names on arrival at a party. It creates excitement and prestige……..PRAAAWNNN CRACCCKKKEERRS, YUUUK SUUUUNG, SINAPOOORE NOODLES…….
All present and correct - but wait, what’s this additional little bag? THERE’S SOMETHING EXTRA! JACKPOT! WINNER! This is it, it’s got too much, the excitement has boiled over. I might faint!
Generosity is another key factor when it comes to hospitality - a little gesture like a bag of spring rolls! Almost makes you want to ring them up to say thanks. Its a true gratitude, although with our wheat intolerances, we can’t actually eat them! Never mind, the kids can tuck in! It’s the thought that counts anyway!
The first thing I notice is that they left the bag of chips open! Absolute touch! Biggest mistake you get is when they seal up the chips - one way ticket to soggy town!
Having said that, I have always wondered why we all pretend with want crispy chips anyway? No-one actually does. What we really want is our hot chips, smothered in vinegar, then wrapped in greaseproof and then newspaper, then left to sweat out until they are completely soggy. Right? Or is that just for chippy chips? Different chip altogether? Different chips, different needs?
First chip impression is that they are going to be crispy and not too soggy. Quick glance over each shoulder to check noones watching. Time for a quick chip sample. First impressions ok - maybe a little underwhelming. But it’s not time to judge, there is a large bag to eat before we get that far!
What I forgot to mention was when Omar Sharif dropped off the takeaway in his Vauxhall Vectra, the heat coming off the box was almost alarming. So hot! I have had plates served at the table in a restaurant that have come with a warning from the waiting staff to ‘watch out, the plates are hot’, that are cooler than this box. The sort of warning that for no reason whatsoever, turns you into a drone. You can’t help yourself but get hypnotised into staring into the eyes of the waiting staff, expressionless, while quickly tapping the plate to check the heat. A test of trust and a demonstration of how your relationship with this particular member of staff is going continue. Or is it just a sheer test of strength. A show of dominance. Like some sort of safari animal strutting around, showing who the real boss. The lovely lady didn’t warn me about the heat, so I just had to pretend it didn’t hurt. A real show of unnecessary dominance that made sure she didn’t grab her gun and shoot me for drinking from her well.
The heat, the smell, this box is giving off the very best delicious pheromones any box of food possibly could. 41 minutes to get delivered but its basically fallen straight off the stove, and straight into our house. Its quite remarkable how hot and fresh this all felt. Considering it arrived in a cardboard box. The food from those cowboys at those god awful delivery services and their insulated bags can’t deliver food this fresh. Must be because they are spending too long figuring out how else they can rip everyone off. Anyway, all the food is piping hot and absolutely the perfect temperature! You never want your takeaway too hot, you dont want to have to wait before you tuck in. But also, it can’t be too cold, or else, by time you’ve moved it onto a cupboard cold plate, its going to be too cold. If you’re going to eat your Chinese cold, its going to be the next day and its going to be fridge cold!
It’s showtime - our plates are loaded…………
The mushroom curry was given a stamp of approval during the recommendations and on first impressions I can see why. So many mushrooms. The lid almost pops off the top. Its resembling a medium sized Morrisons salad box that youve packed so tight with beetroot salad. You've already sat on it to seal it up, now its a race against time to get it through the self service checkouts and out of the shop before the lid blows. Its going to blow, but you’d much rather absorb the messy, beetroot embarrassment in your car, rather than all over the tobacco counter on your way out the shop. So many mushrooms! A really invitingly coloured curry sauce. Just the right level of nuclear yellow. As with all the food it smells great. Tucking in left me a little disappointed. Sas absolutely loved it. For me, it wasn’t the most delicious curry we’ve had. It had a bit of an overpowering clove flavour, a little too much pepper and lacked general seasoning. Just a pinch of salt or a splash of soy sauce - nothing that I can’t rectify, my cupboards are stacked with just about every salty condiment you can imagine. It was without question the most generous curry we’ve seen - a ton of really well cooked, whole baby mushrooms. Just lacking a little in terms of flavour.
We had a strange Yuk Sung experience with Tim Tim, the only real let down. It was very wet. Which left the crisp lettuce leaves fairly redundant. One of the joys of a yuk sung is the scoop and munch with the lettuce leaves. The wet Tim Tim Yuk Sung just wilted to lettuce leaves and took a little enjoyment away.
No such problem here. Yuk Sung order has been restored - this is a nice, dry, scoopable mix. And the lettuce is super crisp - another surprise considering how hot the food was in the box! Sensible packing helped keep the lettuce fresh, another example of great judgement or incredible luck. Benefit of the doubt - so we’l’ go with the former. The Yuk Sung was well seasoned, potentially a little too salty, but I’m a salty kind of guy, so that’s fine with me. Helped to balance the slightly underseasoned Curry too!
My initial chip impression wasn’t great. When I had my official chip tasting, they hadn’t got any better. Slightly cardboardy in texture - but not cold. Just dried out, I think. Also completely lacked any seasoning. Who doesn’t put any salt on their chips? Come on, this is surely the very basics of chip cookery? Maybe this is why we all want our chips sweaty and maybe if we all just admitted it, we would all be better off. We would lose the crispy chip no-mans land! Everyone would know where they stand. Still, the slightly cardboardy chips soaked up the curry sauce well. Just make sure you also dip them in a big bowl of salt too, or else you’re in for a seriously underwhelming curry and chip situation.
I went rogue with one order. You will have picked up on my love of Szechuan flavours, so I try to pick out a Szechuan hit on every order. This time I went tofu. Something we would never normally order. This project is about broadening horizons, right? Getting rid of preconceptions. I have a cheap tofu preconception that it’s going to be slightly rubbery and tough when cooked like it has to be for a Chinese takeaway. I also have some level of Tofu PTSD from when I was in China and I got served some sort of smoked tofu dish that legit smelt and tasted like rotten flesh! Struggled to touch the stuff since!
If I’m honest, it didn’t really hit the mark. It was all lovely and fresh and the tofu was actually a really lovely, semi firm texture and was far far away from tasting like rotten flesh, but the flavours were just lacking a little again. Blindfolded, I would be sure that I would have even recognised this as having any Szechuan flavour. Maybe they’ve dumbed it down a little for your futile palettes? A little squeeze of tang would have helped too. I had lemons in the fridge, but that’s a step too far. Adding a pinch of salt is par for the course, but adding lemon juice? Might as well have just cooked the meal myself. Anyway, although lacking in flavour, its still pleasant enough to enjoy. It is by no means a no go dish!
The business end of my takeaway judgements will always be the vegetables. Based on the heat on arrival and tightly packed box, I am not confident that we are going to get veg on the right side of al dente.
Unfortunately I was proved right. The veg was soft and overcooked. There was a lot of Chinese Takeaway vegetable water gloop - the cornflour packed god stuff. I think this has likely continued to steam the veg in the box. Making the veg roughly the same texture as the gloop. I think this might be the downside to delivering super hot, super fresh takeaway food. Hard to avoid it happening and really shows the skill of some of the other takeaways that have achieved and maintained that freshly cooked vegetable vibe.
If you ever want to break me, its really quite easy. Mention broccoli and garlic together and I’ll pretty much do your bidding. So when I see ‘Stir Fried Broccoli & Garlic’ you better believe I’m ordering it. Big garlic wafts that fill your nostrils with a zest for life. Exciting stuff! The broccoli is on the soft side but definitely within a forgivable tolerance to account for the delivery process. The garlic flavour is really exciting. This dish stands out from the rest in terms of generous flavours. The first one that’s really packed a punch - and I am all for it! Definitely loads of garlic, definitely fresh, not frozen broccoli - its a winner!
Our eczema flaring, stomach bloating, generally debilitating gluten intolerances can really come to the fore when ordering Chinese. Developing a gluten intolerance is definitely going to be classed as one of the harder periods of my career. A low point that I had to work through. But one which ultimately makes me stronger. Much like the training montage in Rocky IV when Sly is up in the moutains training the ‘good old American way’ by shoulder pressing tree trunks and pulling boulders up a mountain for no real reason. Gluten is Ivan Drago, we are the all American heroes determined to punch gluten into submission! This is how I hope this period of my career is shown during the highlights show.
We accept the soy sauce situation (great band!) as its pretty much unavoidable, but noodles are a step too far. So it largely renders us unable to order chow meins. A sad situation. A sad situation made much better when you consider that means we are forced to order Singapore Noodles with every single takeaway.
Singapore Noodles - basically much better Chow Mein than Chow Mein will ever be. What an utterly delicious dish! Whenever you cook with rice noodles, you’ll find they are flavour sponges. You add generous seasonings and it just gets absorbed and seems to disappear. They are almost like the anti-flavour, but its ok if you just keep your head and keep hitting the flavours hard! Then they become a perfect gluten free flavour vessel.
Lee Sings Singapore Noodles were definitely the star of this show. Really well seasoned, really generous portions. We had the special Singapore noodles. That special order that just means the kitchen has an excuse to thrown in the last few drops of just about every container of prep in the kitchen. The only time it seems acceptable anywhere to serve, Pork, Prawns, Seafood, Beef, Chicken, Duck, Egg and Vegetables all in the same dish. If you went anywhere else, you might ask questions but no, this has the magic combination of being from a Chinese Takeaway and called special. It’s called special for a reason. And throughout my career I have very rarely turned down anything labelled as ‘special’. These Singapore Noodles definitely carry off the ‘special’ label. Packed with loads of generous sized chunks of ‘special’ bits, tons and tons of flavour. Lovely peppery notes, well cooked rice noodles and tons of bits - it might be the best we’ve had on this project. Up there with the best of my career, maybe……that might be a bold statement…..I might redact that statement when if I proof read this.
Generally lacking a little in seasoning and not managing to stop the veg from going a bit mushy, Lee Sing left a slight disappointment in my mouth. Highs and lows. If you’re not a salt monster, you will probably get on really well with Lee Sing. It’s a really generous takeaway, super fresh and delivered super hot. It’s up there with the best value for money. Which is a seriously strong asset and consideration in our current economic climate! It just didn’t quite give me that big dopamine punch in the guts that I am constantly hoping for.
By far not the best takeaway we have had in this, and certainly not the best I have had in my career but that is a pretty high standard to go by. As we continue on this journey together, I wonder if I will find the best takeaway in my life. Does it even matter if I do? I think it is my love for this town that spurs me on. I want my favourite Chinese Takeaway to be in Shrewsbury because it is just another reason for me to fall even deeper in love with this amazing town and all of its amazing people.
Head to Lee Sing if you want a generous meal. Order the Yuk Sung, Singapore Noodles and the Mushroom Curry but just be armed with a bottle of soy sauce or some salt if you like your food well seasoned! We should not ignore that my wife rated this takeaway much much higher than I did. She sat it down as second, behind Tim Tim - which is mega praise. And what I have learnt in this part of my life career is that my wife is very much often right, where I am wrong. Me thinking I am right but being proven wrong is very much a story of my career - maybe I should do a One Direction cover to launch my pop career - although I am unsure if ‘Story of my Career’ quite catches the imagination of teenagers like ‘Story of my Life’ - I would definitely be a pop act targeting younger teenagers - like The Mavericks did.
