Pricing is rather crazy, isn't it? I'd say at least 20% too high, even if we apply downtown western dning standards. Lobster for $55? Isn't that more than Le Crocodile?
Pricing is rather crazy, isn't it? I'd say at least 20% too high, even if we apply downtown western dning standards. Lobster for $55? Isn't that more than Le Crocodile?
BiscottiGelato 發表於 2012-1-31 19:44
Chinese cuisine if done properly, should be worth the same or even more than western cuisine.
Executive chef Ryan Mah, formerly of Goldfish Seafood & Chop House, is at the helm. Mah is a Dubrulle culinary school grad who spent time in Hong Kong, did a stage at Heston Blumenthal’s Fat Duck restaurant in the U.K., and worked at Chinatown’s Wild Rice.
The above qoute tells me something...
Goldfish and Wild Rice... okyee...
發表於 2012-1-31 13:58
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