Why, How and What Not
Why is is that Yum Cha is never served like on a sushi train, with diners sitting around a carousel and picking up the moving tapa sized plates?
Why are not more different culinary dishes served in small snack sizes late at night to accompany laughter, the party mood and small shots of alcohol after midnight?
Why are not more non Japanese restaurants using the useful Bento boxes to showcase samples of their food?
Why are serves of food still sticking to rather large bowls or plates - and diners wanting small serves are not catered for?
Why does the asking price for simple street food dramatically rise in price with the addition of a piece of seafood?
Why do we appreciate knowing the source and origin of ingredients used in our restaurant serves?
Do we welcome complimentary serves of appetisers like Korean Banchan - or hot piping soups and free fruit platters at the start and end of Cantonese banquets?
Must hot curries be accompanied by cooling yoghurts or pickled vegetable slices?
Must fries accompany battered or deep fried seafood?
Is sitting around a simmering hot pot or grill adding to the sharing of eaten food?
Why are dumplings found across Russia, Austria, Poland, Italy, China, Korea, Mongolia and south-east Asia?
Why do Thais traditionally use forks and spoons instead of chopsticks?
The Middle East, Mexico, Ethopia, Indian subcontinent and south east Asia encourage the use of hands to help down food at meals.
Why are Italian pasta hardly used in Chinese cooking - and Chinese noodles not used in Mediterranean cooking?
Why are diners forced to agree to 90 minute sessions of meals, hurried up especially in crowded suburban and city locations?
Why is the cooking fire and heat preserved endlessly through so many years in several traditional restaurants?
Why do most restaurant operators not own their venues?
Most eating places in Australia no longer open for the whole day.
Why is it mostly so difficult to find reasonably good eats near transport hubs?
#yongkevthoughts
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