CBD restaurant in racism row
The public response to a central Christchurch restaurant using racial stereotypes on its menu reflects New Zealand’s ‘‘residual racism’’ issue, a Chinese community advocate says.
While many agreed with a reviewer calling Bamboozle’s menu racist, many others called the criticism ‘‘too politically correct’’.
The Christchurch Asian fusion restaurant’s menu has dishes such as ‘‘chirri an garrik prawn dumpring’’ and ‘‘suk sum teet’’.
The menu has been on offer for two years, but sparked national interest after Press restaurant reviewer Alastair Paulin accused the Asian fusion eatery of using ‘‘racist, sexist language’’.
‘‘As I read the menu, I wondered how the all-Asian kitchen staff on view feel about their dishes being described as ‘velly special’,’’ Paulin wrote.
‘‘We get it, some Asians struggle to pronounce ‘r’ and ‘l’, but does anyone over the age of 13 find that funny?’’
A Press poll responded to by more than 19,000 people found about 40 per cent thought the menu racist and offensive, while 60 per cent thought it was funny and that people should ‘‘lighten up’’.
Many online commenters said those who took offence were ‘‘narrowminded’’ and that ‘‘playing with words is fine’’.
Chinese Friendship Society national president Dave Bromwich said people who found the menu funny lacked the cultural sensitivity needed in a multicultural society.
Bromwich said the menu hearkened to the 1970s, ‘‘when people made judgments on appearances and languages’’.
‘‘People who think it’s unacceptable not take it in good faith or fun are perhaps not aware of the effect it has on diverse communities . . . it’s very unfriendly and bordering on racism.
‘‘I don’t think this kind of dismissal as being overly politically correct is helpful. The criticism should be levied at people who do that.
‘‘These people haven’t moved forward enough to appreciate the value of New Zealand’s society in 2018. It’s something the majority of New Zealanders have overcome.’’
Marketing professional Julian LiewYoung, who researches culture and identity, said Bamboozle’s menu should be viewed ‘‘in the context of a public place where it’s normalising’’ offensive language.
‘‘For people who have grown up with these taunts and mocks their whole life, this is just another person continuing this. You feel on the outside of the joke.
‘‘People don’t realise how insulting this is to us.’’
Psychology professor James Liu, of Massey University, said Bamboozle owner Phillip Kraal’s response to the social media storm was ‘‘less than sensitive’’.
Kraal would not comment yesterday but earlier told NZME ‘‘pretty much every one of our customers enjoys the written menu as part of their overall experience and often express disappointment when items are removed with seasonal menu changes’’.
He said the restaurant appreciated the public feedback and was ‘‘actively considering it’’.
Liu questioned Kraal’s experience – naming dishes in that manner was always going to be divisive, he said – but stopped short of calling the menu racist because he believed there was no malicious intent.
‘‘You have to give people the benefit of the doubt,’’ he said.
Race Relations Commissioner Dame Susan Devoy condemned the menu.
‘‘We’ve plenty of world-class restaurants in New Zealand. There’s nothing world class about using racial stereotypes to sell food,’’ she said.
Bromwich said the ‘‘best solution’’ was for Kraal to apologise for the offence caused and change the restaurant’s dish descriptions.
‘‘We want to celebrate different cultures, rather than make fun of them.’’
Hospitality New Zealand spokeswoman Rachel Shadbolt said restaurants put a lot of time into developing their menus.
‘‘Sometimes they get it right, and sometimes they don’t get it right,’’ she said.