How a Master Chef Created a Michelin-Starred Restaurant in a Mall Food Court Mise En Place
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Date: 2020-05-20
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Comments and reviews: 10
78LedHead
Sometimes foodie culture can get so pretentious. This guy is a prime example. I'm so sick of EVERY SINGLE Michelin-starred place putting little flowers on everything. I can't wait until someone revolutionizes food again to where this crap is in the past. Oh man, winter means all the food is covered? Wow. amazing ingenuity. Also, why does everyone pretend that squab tastes good? Is it a wealthy person thing? Squab has to be the trendiest meat right now. Every single Michelin-starred place serves it. Way to be different guys. Nice job.
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Sometimes foodie culture can get so pretentious. This guy is a prime example. I'm so sick of EVERY SINGLE Michelin-starred place putting little flowers on everything. I can't wait until someone revolutionizes food again to where this crap is in the past. Oh man, winter means all the food is covered? Wow. amazing ingenuity. Also, why does everyone pretend that squab tastes good? Is it a wealthy person thing? Squab has to be the trendiest meat right now. Every single Michelin-starred place serves it. Way to be different guys. Nice job.
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mr
Super conflicted by this! On one hand, hiding the good stuff on a plate drives me nuts, but on the other, it's the most thoughtfully composed tasting menu I've ever heard of. Overlapping ingredients on each consecutive plate, the narrative that runs through the whole concept, the flavour combinations. it all sounds and looks amazing. If only you could see the best of the ingredients! Congratulations to the chef for realising and executing his own vision though, bravo x
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Super conflicted by this! On one hand, hiding the good stuff on a plate drives me nuts, but on the other, it's the most thoughtfully composed tasting menu I've ever heard of. Overlapping ingredients on each consecutive plate, the narrative that runs through the whole concept, the flavour combinations. it all sounds and looks amazing. If only you could see the best of the ingredients! Congratulations to the chef for realising and executing his own vision though, bravo x
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sparkle
This is why I feel ripped off whenever I eat Western, Western chefs, instead of improving their skill, rely on expensive ingredients, elaborate decorations and make no attempt at quenching one's appetite and worst of all makes you feel like you could've made all the dishes yourself if you had the ingredients and time. It takes more effort to make one Beggar's Chicken than all the dishes in this video.
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This is why I feel ripped off whenever I eat Western, Western chefs, instead of improving their skill, rely on expensive ingredients, elaborate decorations and make no attempt at quenching one's appetite and worst of all makes you feel like you could've made all the dishes yourself if you had the ingredients and time. It takes more effort to make one Beggar's Chicken than all the dishes in this video.
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fair1guy
I think the point of trying to get people to talk is not so much to. get them to talk- but rather to get them interested in the story of the food. It's a journey that diners go through and can enjoy with each other that creates a really wonderful and memorable experience. It's probably partly in thanks to this more than food idea that they got the Michelin star!
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I think the point of trying to get people to talk is not so much to. get them to talk- but rather to get them interested in the story of the food. It's a journey that diners go through and can enjoy with each other that creates a really wonderful and memorable experience. It's probably partly in thanks to this more than food idea that they got the Michelin star!
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koog008
this doesnt look appetizing. switching from sweet to savory back and forth. i would hate that. so much foam. foam should be on drinks and even then dont like it. seems like the main ingredients are not highlighted but hidden. nothing really stands out as a main dish. looks like a bunch of appetizers. too much going on its complicated. simplicity is best.
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this doesnt look appetizing. switching from sweet to savory back and forth. i would hate that. so much foam. foam should be on drinks and even then dont like it. seems like the main ingredients are not highlighted but hidden. nothing really stands out as a main dish. looks like a bunch of appetizers. too much going on its complicated. simplicity is best.
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Chris
They open at 5: 25. So they are really expensive prep cooks. The food is so pretentious. They literally think of ways to force diners to talk to each other. If Im spending 300-400 on myself and my wife, Im clearly going to talk to her. No thanks, and Im an executive chef so dont assume Im a hater foodie actually most DB foodies would love this BS.
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They open at 5: 25. So they are really expensive prep cooks. The food is so pretentious. They literally think of ways to force diners to talk to each other. If Im spending 300-400 on myself and my wife, Im clearly going to talk to her. No thanks, and Im an executive chef so dont assume Im a hater foodie actually most DB foodies would love this BS.
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acb
love these crazy restaurants but the idea of deliberately making the customer uncomfortable by not giving them proper silverware takes pretentiousness to a new level. just give me my damn fork and knife and let the food speak for itself (single bite dishes served on a spoon don't count)
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love these crazy restaurants but the idea of deliberately making the customer uncomfortable by not giving them proper silverware takes pretentiousness to a new level. just give me my damn fork and knife and let the food speak for itself (single bite dishes served on a spoon don't count)
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TheHiddenArchives
This is why I can't with western food, like it's just food, but they want to make it into an art. That big as bowl for just one leaf. Don't even get me started with cost. I'm old school, I want a plate full of delicious food. I don't give a crap about no fancy bs
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This is why I can't with western food, like it's just food, but they want to make it into an art. That big as bowl for just one leaf. Don't even get me started with cost. I'm old school, I want a plate full of delicious food. I don't give a crap about no fancy bs
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Fyralynn
What kind of world does this man live in that he's so terrified of non-talking customers at his tables. How many awkward dates did he have to witness before he was like, RIGHT, IM GONNA CREATE A MENU SO BIZARRE ALL COUPLES HENCEFORTH WILL BE ABLE TO HAVE SMALL TALK.
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What kind of world does this man live in that he's so terrified of non-talking customers at his tables. How many awkward dates did he have to witness before he was like, RIGHT, IM GONNA CREATE A MENU SO BIZARRE ALL COUPLES HENCEFORTH WILL BE ABLE TO HAVE SMALL TALK.
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Stephon
I've never been to a fancy restaurant, but I watch a lot of these. It kind of bothers me how concerned people are about the story or message or philosophy of the food. I wonder how delicious these foods are compared to other places that just worry about flavor.
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I've never been to a fancy restaurant, but I watch a lot of these. It kind of bothers me how concerned people are about the story or message or philosophy of the food. I wonder how delicious these foods are compared to other places that just worry about flavor.
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