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2006-09-05
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Dear Mr & Mrs 史利夫, I chatted with my dad about why a 餐室in 廟街can have a menu with the price, cause I didn't understand.... his answer was, because of the crowd, and just some relative ingredients they are willing to use for SOME of the dishes etc.. but I think it probably worth a PH.D paper to elaborate.... so, why does it stay there for so long, I think if I have time I will start to find out... in fact, at this v. moment, I was trying to share an experience, about 3 years ago, I went with m
I chatted with my dad about why a 餐室in 廟街can have a menu with the price, cause I didn't understand.... his answer was, because of the crowd, and just some relative ingredients they are willing to use for SOME of the dishes etc.. but I think it probably worth a PH.D paper to elaborate.... so, why does it stay there for so long, I think if I have time I will start to find out... in fact, at this v. moment, I was trying to share an experience, about 3 years ago, I went with my gf (at that time) to East coast, and we visited the 1st Macdonald in US, which was already a museum, people still wanted to see it how it was like at the beginning, and most probably 99% of the grown up Americans would't consider Macdonald food as "good food", but still people are interested in visiting.
I didn't give a grade to Mido because I noticed that people were saying it good because of something else.... so just to be fair, I didn't put down a grade. But, I think at least both of us agree that the fried rice is well done (the smell of eggs and everything). Then when we looked at the ingredients, could the chef use fresh tomato to make the source? Probably he could, cost only a bit more too. Did the current source taste good? Not bad, right? I think so too. So, most probably he has the skill, and just by guessing, if he used v. good ingredients for the same dish, he would be able to make a very good dish. But then, it may also be closer to the taste of some other restaurant outside.... a bit closer. If I make a guess, the way he cooked it was probably the way the dish was cooked long time ago, and the price at that time was v. low... People came back, again and again, probably just to look for "the same taste" in this restaurant.
Let's talk about something else, yet another popular $ making formula, say, French style, e.g. a relative inexpensive French restaurant in SF down town, e.g. one called "5th xxoor", typical set dinner US$250, people would say it totally worths the price, the layers of taste that dish is giving etc... which is true, but if an accountant start to pull out a calculator and give a quick check, the ingredients probably cost below US $70.
Some other even more popular French restaurants, several months long reservation... different situations...
I called all of these... phenomina.
Of course, just my 2 cents.
张贴