Reply to Why is there so much premium on western/european food?

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Reply to "Why is there so much premium on western/european food?"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]A lot of the cost of any restaurant is not related to the food itself. Clearly, a little hole in the wall Chinese takeout in a suburban shop centre has a totally different cost base than a fancy fine dining restaurant in an exclusive destination. People go to the little Chinese place for tasty and cheap food to go.  People go to a fine dining establishment for an entirely different experience.

Sure there are techniques involved in Asian cooking but it’s not all rocket science. Loads of Asian cooking is pretty simple. I make stir fries all the time. I’ve also made Thai chilli paste. It’s not hard. [/quote]

Stir frying is harder than boiling boxed pasta, adding olive oil, minced garlic, white wine and some seafood, then charging $35 for fruitti de mare.

The act of stir frying may be easy, but doing it well can be difficult, especially if you are working with noodles that can tear easily or clump.  Getting the right amount of char and controlling temperature isn’t that straight forward. [/quote]

Srsly?  [/quote]

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