Hi From Hong Kong

Discussion in 'New User Introductions' started by maddiew, Apr 29, 2017.

  1. maddiew

    maddiew

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    Culinary Student
    Hello everyone! I have been following some of the posts with great interest, and I look forwarding to learning more from everybody! read the article on food hygiene and sanitation the other day, that got me thinking seriously about the traditional "lick and stick" method....
     
  2. millionsknives

    millionsknives

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    Stamps?
     
  3. maddiew

    maddiew

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    hawhawhaw....it is an indirect reference to Imogen Edward-Jones's book *Restaurant Babylon*. A highly biased account of the way how a restaurateur wants to keep his Michelin star, and how chefs (mis)behaved. Nevertheless, spoon licking is an unchanging phenomenon--East or West.

    As for that book,,. it cures me of any desire to working in a Michelin restaurant. In here, it is literally a kiss of death. A local restaurant in Causeway Bay became famously suddenly. Its size was only 600-700sq ft, but the rent was HKD300000 (USD38461). Then the landlord wanted to up the rent by 50%. It folded immediately. But I digress....