[茶餐廳] 七重天 金海

Happy

七重天轉左手後,係"大雞六" (即金海閣老板 )接左手..
佢請左 前Boston 的半個老板去攪返好七重天...
我在前個星期去試過,
即係好似以前Boston一樣...
而且仲加左新既食物...
而家的Boston, 都走左好多客去七重天...
所以Boston出八折，希望可以留返D客人...望可以救亡下羅!

rockypath

原帖由 peter236 於 2009-3-11 17:24 發表
Hey guys, Ma sir is a Michelin star chef. His restaurants have 12 stars worldwide. How dare you argue with him?

Yeah.. you are right. He is waiting for you to open one and hire him as a chef. Finally there is a place willing to hire him.

peter236

Hey guys, Ma sir is a Michelin star chef. His restaurants have 12 stars worldwide. How dare you argue with him?

Ultraman

原帖由 somewhereintime 於 2009-3-10 21:26 發表
Maybe you will understand more when you were older, I'm nit your generation

Do age make a difference (but not the knowledge)? Too bad, neither my grandpa nor grandma understand too. I'll let their 100th big birthday passed and ask them again and see.

rockypath

One thing confirmed for sure -- you have never been to Beijing.

How do I know? You don't want to know.

[ 本帖最後由 rockypath 於 2009-3-11 16:03 編輯 ]

rockypath

OMG... I am convinced you really believe we are idiots.

somewhereintime

Back up the truck please mister.
When did I ever say I was the chef of any major hotel in HK?
I asked if anyone ever been there, just to compare the quality .
The Beijing restaurant group is coming to visit Vancouver in Summer, you can ask them.
You do not need to reply if someone is BS ing. I was the sous chef at Maxim Rhine Castle back in 1975, I said I used to hang out  at 7 Heaven  LKF because my relative owned the business. My mother's cousin owned the Mayflower Chinese Restaurant Group so I hang out in kitchen while my buddies playing marbles.
I guest you would not believe Mr. Yeung Koon Yat is my uncle and mentor too, he hired me
at the Gloucester Restaurant before he opened his own Forum restaurant. We had lunch at Sea Harbour restaurant last October he was doing charity function in Vancouver, in the presence of local media.
I started working at 14 YO, become chef and commanded 40 cooks at 19. I was hired as instructor for Professional Culinary Arts program at BCIT in 1981, it is history , I was not teenager when I came to Vancouver.
I have no intention to make you believe,  just like you never believe that I'm the VP of Canadian Association of Foodservice Professionals www.cafpvancouver.com and I'm semi retire not working as salesman.

[ 本帖最後由 somewhereintime 於 2009-3-11 15:29 編輯 ]

rockypath

原帖由 somewhereintime 於 2009-3-11 07:52 發表

It is true for the past 50 years, same as the Yung Kee in Hong Kong. However, in order to make it affordable
and cost effective, and the mobility to be able to operate as high-end fast food chain, i. ...

Don't continue to BS here. From what you said, I am 100% sure you have never been to that restaurant (or you have never been to Beijing).

Stop BSing that you were chef in this well known restaurant or that famous hotel in Hong Kong. You were just 18-20 when you left Hong Kong. You were probably just a kitchen helper or trainee cutting meat or veggies. Do you really believe that we are idiots and you can keep fooling us?

somewhereintime

原帖由 rockypath 於 2009-3-11 00:16 發表


What a BS..... Have you ever been to Beijing and have you ever seen how they roast the Beijing Duck with your own eyes?

The Beijing Ducks were roasted with 明火 in a brick-built big oven. The duck ...

It is true for the past 50 years, same as the Yung Kee in Hong Kong. However, in order to make it affordable
and cost effective, and the mobility to be able to operate as high-end fast food chain, i.e. 1 restaurant in every city in China, it would be impossible to rely on highly skilled chefs and slow cooking process. When I was in Hong Kong, I used to roast goose in front of the restaurant, it took a skilled chef almost 2 hour to roast 2 goose(or one suckling pig) with careful attention. The Rational AG has a program developed  in collaboration with that particular restaurant.  Again, I'm replying to the thread, I am the trainer, not salesman, I don't even know the exact price of the machine. Yes, I've been to that restaurant in Beijing back in 2004, it was still cooking the duck in wood-burn oven and emits a lot  of fume, very tasty. Don't you know that Yung Kee is the only restaurant in HK that still insists to roast their duck with charcoal, and they suffer high pressure for eco issue?
The only major steak house in U.S. except Ruth's Chris have switched to gas, when was the last time you have real "Char-Broiled steak" as listed on the menu. it is evolution and practical measure to keep oprx and labour cost in check. A restaurant must be able to survive financially before they can grow and expand, it is reality.

rockypath

原帖由 somewhereintime 於 2009-3-8 17:31 發表

Even the famous Roast Duck Restaurant in Beijing use that Baking-Roasting-Steaming all in one automated system....

What a BS..... Have you ever been to Beijing and have you ever seen how they roast the Beijing Duck with your own eyes?

The Beijing Ducks were roasted with 明火 in a brick-built big oven. The ducks were roasted in the traditional way and it is one of the reasons it is famous and people line up for it.