somewhereintime

最頂癮係：鐵板鮑魚拼雞扒，跟餐飲，飯，意粉，甜品
B仔 發表於 2009-3-23 15:15

Very interesting menu indeed,  what type/or grade of abalone would they use?
I would go to chinese restaurant if I want dried seafood prepared properly.
And they do not have to include beverage and desserts if they want to be recognized
as high class Western restaurant. For instant, Italian restaurant would charge $15 for  
Spaghetti Bolognese a la carte without getting complain because of the cost of ingredients and intensive labour, but in Cha restaurant, it is just a cheap side dish for e.g. Deefried Chicken wings

somewhereintime

9# peter236
Please note that I'm not against any particular restaurant, especially the one that I haven't tried. In here I was commenting about the menu concept, however, I have no
intention to be offensive.  In Vancouver, I've never seen a  Hong Kong style Western restaurant to be comparable to those in HK, the Brock House cater to Hong Kong celebrities but it is much more class than average.. In order make a restaurant works, there is the trinity: the cook brigade, the management and well-trained staffs. When was the last time you seen a properly trained waiter/ress in a Chinese steak house or Cha restaurant? I've never.  90% do not even know how to set up a table properly, table etiquette, what is that? Wine pairing: get a life. That is why they got stuck in Cha Chan Tang for ever.

somewhereintime

12# peter236
For example, the  former Escargots restaurant owned and operated by Simon Cheung
was a really successful one,  the Brock House is a larger one with spectacular food,
service and ambience, the Stone Grill has attract  many Caucasian customer. The goal is attainable but few people bother to do so. That is so  unfortunate, for both the owner and customers.

somewhereintime

These HK cafe owners should hire staff directly from culinary institutes, hotel management and hospitality universities etc. Of course, with high class ingredients, the prices should be higher accordi ...
peter236 發表於 2009-3-23 19:59

Yes, it is unfair to compare, I just saw a video clip:
Dinner for 2 at Maxim Paris,  Appetizer, Roast Duck, dessert
  378 Euro Dollars. not for average diners I guest.

somewhereintime

16# sheep
Maybe I'm cheap, but I like  live abalone sashimi,  only in HK sigh.
Hey, by the way, I ordered some 500 gm  Wasabi Tobiko, along
with some real wasabi

somewhereintime

18# sheep
The South Sea Trading at Granville Island carry the product when
available, so bet on your luck. Don't expect it to be as pungent as
the fake one.
There is also real wasabi powder in small can and cost as much
as the bigger fake one.

somewhereintime

wasabi 粉
都好过唧出嚟果啲
sheep 發表於 2009-3-23 21:17

Real wasabi powder, milder and more delicate  than the green stuff

somewhereintime

講到我心思思
好想大刷一餐魚生添
sheep 發表於 2009-3-23 21:30

I happen to have some blast frozen Wild Sockeye , Some Hamachi and Red Tuna
all premium quality on my order

somewhereintime

I used to buy wild sockeye from the fisherman wharf.
Sometimes the fish shop there has red tuna, rather reasonable price.
Where do you get yours?
sheep 發表於 2009-3-23 21:39

Japan Foods, Nishimoto, Yamato Tradings, I pay wholesale price

somewhereintime

No, I buy small amount from Japanese restaurants and pay them cash