somewhereintime

Just curious have any LYK been the  original   Seven Heaven,    Boston Grill,
Gloucester Hotel, Maxim's Rhine Castle , Normandy, Gaddi's, Jimmy's Kitchen,
Cherikoff,  Dateline, Gold Phoennix,   Amigo,  Tai Ping Koon  in Hong Kong at all??
Talking about good eat

MAXIMUS

原帖由 somewhereintime 於 2009-3-10 13:29 發表
Just curious have any LYK been the  original   Seven Heaven,    Boston Grill,
Gloucester Hotel, Maxim's Rhine Castle , Normandy, Gaddi's, Jimmy's Kitchen,
Cherikoff,  Dateline, Gold Phoennix,   Amigo, ...

OMG! That's where my parents used to hang out

peter236

原帖由 somewhereintime 於 2009-3-10 13:02 發表
I spend 6-7 hours working on laptop everyday, it is part of my  daily task.   I would take 5 minutes off surfing the web  every  now and then.   I'm semi retire so I can afford the time

You must be very rich.

somewhereintime

I said I spend  6-7 hours WORKING ON MY LAPTOPS  daily
I won't need to work if I were rich. Again , If I add up the hours I  have worked in my
life, it would exceed  the retirement age.  I used to work 100+ hours a week when I
first came to Canada in 1977, then I  got fed up with Revenue Canada  so I would not
work on pay cheque anymore.   I have been self-employed for almost 30 years, running
8-10  unlimited companies at all time.  I do not have a mortgage,  and my son grown up,
I can afford to relax a little.  With my job as a corporate trainer, I would do training sessions
from Vancouver Island to  Missisauga, it is life.

Ultraman

原帖由 somewhereintime 於 2009-3-10 07:18 發表
Please
1.  I have stated that I'm the trainer for the 2 German companies ,  I created and developed thousands of recipes for the machine,   while I  do corporate sales to restaurants,
2.  I did not s ...

Maybe you're really very professional, yet your professionalism may only works among other professionals in the same field. None or most of us can't understand what you usually say. Too bad.

rainbow-davie

Toppy # 2?

let's talk about the restaurant..

somewhereintime

Maybe you will understand more when you were older, I'm nit your generation

rockypath

原帖由 Ultraman 於 2009-3-10 16:45 發表

Maybe you're really very professional, yet your professionalism may only works among other professionals in the same field. None or most of us can't understand what you usually say. Too bad.

If you are professional, you would probably laugh at it.

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.

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.