The restaurant's associations are as follows:
The chefs are not trained in preparing the restaurant's menu and most likely have little idea of the flavor combinations of certain ingredients and serving methods.
Before introducing Asian cuisine, you should understand that if you cook herring
under a fur coat, olivier, chicken with buckwheat, potatoes with bacon and chickpeas at home, then no matter how you update the menu, the kitchen will not sparkle with new colors! Such employees are provided with a place only in such institutions where it will be relevant. A cook's misunderstanding of an inharmonious combination of ingredients is sad for a developing specialist, a dead end. And in conclusion, I can say that the development of the restaurant depends entirely on the goal set by the restaurant owner. Cut down the dough, hit the ceiling and resell the business or develop . Rather, the former plays a key role here.
I really liked the service, polite, friendly, fast, good advice on the menu. The taste of dishes is about tastes, there is no arguing about them. Everything is fresh, that's for sure, with the right temperature. In short, super!