Mijune Pak has no problems with pig face, octopus or ear, but in this case the terrine was very gelatinous and the octopus was chewy. Should she have not written about it in her blog, Follow Me Foodie?
By Mijune Pak , Follow Me Foodie – WE Vancouver
Published: July 31, 2013 4:00 PM
Updated: July 31, 2013 4:27 PM
I don’t consider my blogs as restaurant reviews. Instead, I describe my experiences based on how I approach them. (Restaurant reviews are a topic for another column.) If I don’t enjoy my experience, I don’t even consider it as a “negative” post, but simply honest feedback with constructive criticism. Let’s face it. Not everything is tasty and delicious, not everyone is a great chef or cook, and not every food tastes good. So why write only about positive restaurant experiences and say only good things?
People say “if you have nothing nice to say don’t say anything at all”, but I also understand the value of a dollar and quality time. Dining out is a luxury and leisurely activity. It is not a necessity and not everyone can afford it or have the time to do it. Hard-earned dollars should be spent at good restaurants and if I can recommend how dollars could be better spent, or give readers an experience worth remembering, I will.
As much as company and ambiance makes for a dining experience, so does the food. Nobody wants to leave disappointed and everyone has an opinion and preferences on what they like. More often than not, a restaurant does not have a flawless menu anyway. Showing a discerning palate is more helpful and beneficial than saying “everything is good”. If everything is good, fair enough, but if that was always the answer then why look for a recommendation?
How many times have you asked the server for recommendations and he or she says “everything”? Does that really help? No. Most likely you are not… Read the full article.
See more Follow Me Foodie stories from Mijune in the WE Vancouver:
- FOLLOW ME FOODIE: The “Forget-Me-Nots” of Vancouver’s restaurant scene
- FOLLOW ME FOODIE: Wild BC spot prawn season begins
- FOLLOW ME FOODIE: The best thing I ever ate…
- FOLLOW ME FOODIE: Gentrification and Vancouver’s DTES
- FOLLOW ME FOODIE: Cooking up a career
- FOLLOW ME FOODIE: Father’s Day for Vancouver foodies
- FOLLOW ME FOODIE: Sushi 101: Part 2 – Try the nigiri
- FOLLOW ME FOODIE: Sushi 101: Part 2 – How to use comdiments
- FOLLOW ME FOODIE: Sushi 101: Part 3 – How to eat it
- FOLLOW ME FOODIE: Vancouver Food Cart Fest
- FOLLOW ME FOODIE: Vancouver’s High on Pie
- FOLLOW ME FOODIE: What is the definition of local?