This is like chicken and egg thing. What is a good size restaurant? When they are too small, they cannot afford the better chef, so food quality falls. When they are too big, they have to make up for the high expenses with more number covered, and food quality suffers again. There is only one El Bulli in the world, where there is 55 chefs for 50 customers not mentioning the special food lab. My quest now is to bring chinese cuisine as close to El Bulli but with a smaller team.
What is problem with smaller restaurants? Should quality to less important? "A Little Dim Sum Place", whose name suggest it specialises in Dim Sum. I suppose, they did lots better in packaging than in food. I spoted a few issues when I was there, 1) they use take away style chopsticks and plastic spoons (bad impression to start), 2) one of the dishes served was not fresh, 3) many of the dishes served was not up to standard. Now the upside, the congee and the chasiu bun was nice, and the shop is conviently located and easy parking for sunday morning :) But if you ask me, I am not rushing back there anything soon.
Let's talk about "Tasty Tasty". It's a small restaurant specialise in HK dishes. I like the simple home style dishes there. But the wait (45 minutes or more) can turn some away the second time. I have been there 3 times, but my last might be the last for a while as the food was really not up to standard. My guests believe for the price, they would rather go else where. There is still upside to this place, the have simple dishes like "Queen's tofu", "Vegetable in stock", Salt and pepper ribs, free daily soup and red bean dessert, to save the place. Again I won't rush back there, but if u have time and wanna taste some simple HK home style dishes, can pay them a visit.
