I am not sure if this is a good indicator but this franchise do not just show up anywhere on the word 'go'. It is an up-market brand and I like to think market research points to the fact that it is a feasible investment, not to mention a profitable concern. This one is located next to a new apartment block that locals consider 'super expensive'. Not constrained by land, it has a stylish front with alfresco service which, despite the hot weather, is still welcome I am sure. The big menu on a board behind the service counter is classic D&D.To give you an idea; coffees in all shapes and forms are billed between HK$20-40, shakes & frappes from $30-40, pastries $15 -20 and these are local products. Then comes the imports with scary prices; like $100 for a small bag of D&D blended coffee, $120-150 for pasta or $250 for a bottle of Tuscano olive oil. I had a good Cafe Latte but I just could not get excited with the display of Reuben & Pastrami sandwiches, not in Bangkok, not even at Dean & Deluca.
.jpg)
D&D overpriced everything! Need a good Jewish deli for a proper Pastrami on Rye!!
ReplyDeleteHere's one school for you: http://www.gourmetvoyageurs.com/country-pages/pages-france/burgundy/cote-stjacques.html
I've stayed there years ago, and the father had been a guest chef at Pierrot many moons ago. http://www.cotesaintjacques.com/
So for Pad Thai - does the egg go into the wok in the beginning or the end?
Good eating Ray!!
Sam Tung
So true... I saw one in the Dubai Mall, with a view of Burj al Arab. Pretty impressive, and very expensive.
ReplyDeleteGood to hear from you Sam & Andrew ... good question, the school taught us to do eggs at the end so they will not be overcooked, I guess. I am back, being Kung Kung has been fun, try it.
ReplyDelete