This was in Sydney in June 2002, so I don't know if they still keep up this good practice.
In the Chinese restaurant I was taken to, the rice came in an insulated food container, with a lid. Think thermos flask but much wider. Also called food flask or food thermos.
It sat in a wine bucket stand placed by the table, rather than on the table competing for space with the dishes.
Because it has a lid, the rice is kept warm throughout the meal, unlike the usual practice (over here in the UK, anyway) of a bowl of rice sitting on the table, taking up space and going cold in no time.
A wine bucket stand doesn't take up much room, sitting by the table.
It's a shame that no restaurants over here have adopted this good practice. Maybe it's the extra cost of providing the bucket and the stand. If customers are happy to put up with cold rice, why bother forking money for the extra equipment? It might also hamper the movements of the waiting staff when bringing up dishes to the table.
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