Posted by Roland Tanglao on 5/29/04; 11:52:46 PM
From the Restaurants dept.
A person I met last week over lunch said something that stuck in the back of my mind. He said he loves Chinese food but he can't eat it anymore because typically the food (especially not the meat) is not the highest quality. But it's oh so tasty and therefore still very tempting to him.Personally, I could never stop eating at Chinese restaurants but I see his point. That got me thinking. Wouldn't it be great to have a Chinese restaurant that combines the finest seasonal and organic ingredients like Bishop's and Sooke Harbour House, the impeccable service of Bishop's and the authenticity of Sun Sui Wah/Green Village/Golden Great Wall/Golden Szechuan/name your favourite Chinese restaurant? Given today's emphasis on health and the finest organic and seasonal ingredients, I think this would be quite a success. And it could charge premium prices Unfortunately, I am not a restauranteur. Feel free to steal my idea and open this kind of restaurant. Leave a comment if you know of such a restaurant in Vancouver or elsewhere. Vongerichten's 66 in New York is close but based on my readings of the reviews it seems to lack authenticity (although the food sounds delicious; it just seems to lose a little bit in the French "transliteration") because he is French and not Chinese
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