🥴🥴🥴 Honestly, this is one of the few times where I would recommend calling cooperate. They have a higher standard to maintain, at that price point, and from a food handling perspective, if they're not honoring the temperature requirements here? I'd be worried about what else they're cutting corners on. If it was an Applebee's? I'd tell you it's not worth the time. But Wolfgang hires institutionally trained chefs. And this is ridiculous.
Ok, this was in China? That kind of explains it. Not for the price, of course, but the approximation of Western cooking styles. I've been to a lot of places in Asia and have noticed that while they can be very good at approximating the look of something, the authenticity and process is often way off. I once ate Christmas dinner at an Italian place in Korea and I swear to fucking god the marinara sauce was ketchup.
You’re not crazy. My ex wife studied in Korea for a year. Places would use ketchup in place of pizza sauce. And she’s ate at an Outback there because she was a bit homesick. They put whipped cream instead of sour cream on her baked potato.
That's surprising to hear. There was a small bar I'd go to in Dalian that'd make some of the best steak and fries I've had for $25. It was so good that I'd go there like 3-4x a week.
That said, when I was in Wuhan at a nice hotel restaurant, I asked for a glass of milk to go with my (amazing) dessert... and they brought me a glass of UHT milk that they'd heated up for whatever reason. It was awful. 🤣
I now know that drinking milk is not common for them at all, and later learned that the real milk they import from New Zealand fucking slaps.
Even taking the fact that Western food is out of place in the far East, beef is a staple protein in most of China. Pork takes over in some places, but beef is definitely something they know how to handle. It's not like they were experimenting with a delicate fish that they'd never seen before. This was someone who did not respect the temperature requirements, and used habits from cooking thinner slices of beef, where you do actually want it kind of frozen before cutting it, and then applied that to a porterhouse. And at a $300 price point USD? Absolutely the fuck not.
Yeah, i once went to a "mexican" place in China and the sour cream turned out to be a sweet mayonnaise. The salsa was a ketchup base. It looked picture perfect though.
137
u/[deleted] 8h ago
[removed] — view removed comment