It is

never a faux pas to doggie-bag leftovers. The key word here is “leftovers.” I completely understand if establishments do not allow takeaway as this can affect the quality of the food, especially temperaturewise. The way a dish is plated and the combining of ingredients affect the taste of a dish, so I do understand when restaurants prefer not to allow takeaway orders from the door. It is understandable that the chef and restaurant want to control the food they are offering down to the last detail, which cannot be done when a customer orders takeaway from the door or over the phone.

But doggie-bagging leftovers is different; this happens when the customer cannot finish the food in the restaurant and does not want the meal to go to waste. When the customer chooses to take away what is left of their meal, they almost always have already tasted the dish in its original, fresh state. Many of us are fortunate enough to have access to wonderful food and should be responsible enough not to be wasteful. I really feel strongly about not wasting food, especially considering how many hungry people there are in the world.

Wong is the restaurateur behind the JIA Group, which includes Duddell’s and 22 Ships