“Thanks for the warning. I’ll be avoiding it like the plague.”
Responses to last week’s cover story, in which chefs dished the dirt on what annoys them in the city’s restaurant scene (“Kitchen Confidential,” July 8, issue 1153). First and foremost: the way we physically beckon over waiters.
How else can we get their attention that we need service, if we don’t raise our hand? They don’t even give me eye contact or bother to look my direction. Peter Wong If I had to raise my hand to beckon a server then they weren’t doing their job properly in the first place. Kin Hoo Ho Agreed. A good server shouldn’t need to be beckoned. Howard Elias
Last week Mr Know-It-All explained why supermarket salads are all so icky (“Why are the salads I buy from the supermarket always so close to spoiling?” July 8, issue 1153). Readers chimed in…
Same with strawberries from any HK supermarket... Rotten by the time you get them home more often than not. Louisa Harker Stop going to super markets, use the local wet markets!! Fresh daily, always can find good quality items! Keep it local keep it fresh! Sean Mell The markets aren’t selling fresh produce in as much as they are not adverse to selling yesterday’s left over produce. Go at closing time and watch them store up produce that hasn’t sold. Jane Lam Local = GMO Sandra Ankenbrand
Our feature on stock market-themed bar Wolf Market (“Open Bar,” July 8, issue 1153) left readers… unimpressed.
Why would anyone wanna go have a drink after work at a place that resembles their office? Alpha H S Lau Thanks for the warning. I’ll be avoiding it like the plague Darrell Painter That is so 20 years ago in Manchester. Typical Hong Kong. Elisabeth Moore I give it six months - it’s a fickle market Tom Rustowski