Out of curiosity, I stopped by this shop entrance for checking on the photo and the suggested menu as rated by Michelin. If Michelin prefers the sweet and sour pork to a dish with heavy sauce, then the shop shouldn't name this dish as "nostalgic" sweet and sour pork. I think I have explained quite many times on how sweet and sour pork should be claimed as well as the essence of Cantonese quick stir frying technique. Besides, the nostalgic style of this renowned dish should be with some shallot at least. The term "nostalgic" has been recently abused quite seriously. So by now you would know how to make your shop attract Michelin.
4 comments:
I also saw many restaurants name their food by nostalgic. i think michilin don't know chinese food a lot and gave the grade what they like. don't know why they make the HK version. they should give comment for their place. there are many these kinds of grades in western countries. I think they make money and not make comment.
Every judge has his own standard and taste and so does Michelin.
Every time if that restaurant is Michelin rated or recommended most of the times the food is geared for "Kwai Lo" taste.
Just like Phoenix Food Boutique here in LA(Michelin rated).
Correct but my point is that the shop shouldn't abuse their rating with this nostalgic and that nostalgic. Instead, they shouldn't name it as sweet and sour pork. It should be named as deep fried pork in tomato sauce.
i think the name "deep-fried pork in tomato sauce" is more suitable for farang
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