Quote:
Originally Posted by prelude_prince
I would honestly recommend you to save that money for fine dining in another place, and give some of the more local stuff a try, and local doesn't necessarily mean ghetto. Some of the food here you can't really taste/experience anywhere else.
|
So much this. I agree with everything you said, except for Australian Daily Co., that place is extremely overrated. Why the fuck would you travel half way across the world to eat Gordon Ramsey and L'Atelier when you can get that in Vegas.
Eat local food before you can never eat it anymore. Rent is insane ($400,000HKD or more monthly) for local small business, and if Michelin slaps a 1 star label on it, the greedy landlords will raise the rent by 70% (one example). There was a Vietnamese place in CWB that sold 'butter chicken wings' (kinda like Phnom Penh ones) and has been around for 38 years but recently had to close down because of the rent increase. Small businesses eventually won't survive as the years go by and you'll never have those local flavours ever again if it goes extinct.
Don't waste your time with overpriced 'Michelin' restaurants when you should be getting shit like
- Seafood (especially things like razor clams and mantis shrimp)
-Dai Pai Dong's
-Cha Chan Tengs
-Cart noodles
-Brisket or fish ball noodles
etc.
Quote:
Originally Posted by prelude_prince
It's not just the culture, also the tipping issue. Most waiters don't get tips. 10% is automatically added to your bill as gratuity, but I'll be damned if the waiters they even get part of that. Don't ever offer tips if you're paying by card. If you feel you must tip, slip it to them personally.
|
Worked in HK as a waiter before. Can confirm, did not see any of that service charge.