It is

Hong Kong Tatler - - The Great Debate -

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

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