I post this every once in a while coz I think it’s an important cultural document: how a high end Cantonese restaurant kitchen works, according to someone I know who worked in one and wrote about it
-
I post this every once in a while coz I think it’s an important cultural document: how a high end Cantonese restaurant kitchen works, according to someone I know who worked in one and wrote about it
I'm a commis in a Chinese restaurant kitchen, this is what I do • Melissa Tsang
I’m a 23-year-old Chinese Singaporean woman. After graduating culinary school in 2016, I started as a commis (also known as 马王, or minion) in a Chinese restaurant kitchen along Orchard road. This is a description of my everyday work, in English,... | Melissa Tsang | Content writer, weathered runner, sex+ queer femmenist. Singapore.
Melissa Tsang on Svbtle (eightmileswide.svbtle.com)
-
@skinnylatte Very cool.
I'd never heard the term "马王" before.
Tangentially, my husband brought home a box of frozen "xiao long bao" from Costco last week. Suffice it to say, while they were okay dumplings, they definitely didn't pass the xiao long bao test in my book. For me, real XLB should cauterize my insides with the first bite with a molten hot spray of tasty soup. These dumplings had zero soup inside. Zero. I'd call cultural imperialism, but I'm not Chinese.
-
@PublicWolf yeah xlb is the sort of stuff I would prefer freshly made at a restaurant
There is some pretty good frozen dimsum, that’s not usually one of them