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“Not Good”: Montreal Restaurant’s Honest Food Menu Leads to Customers | Canada

In the high-risk restaurant industry, most business owners boast that their dishes are the best in town.

Feigang Fei, who runs Montreal’s Chinese restaurant Aunt Dai, took a different approach, as A. menu Provide honest descriptions of the dishes offered.

“Compared to our generic chicken tau, that’s not good,” reads the entry for orange beef. “Anyway, I’m not a big fan of Chinese food in North America and it’s your call.”

Another entry warns: “Don’t let the name fool you, this is not authentic Chinese food.” Elswhere, Fei frankly admits he’s “not a huge fan” of the restaurant’s version of the sweet and sour pork chops.

The restaurant is now seeing an increase in customers yet tweet About the list it went viral.

List of beef and potato broth:
List of beef and potato broth: “To avoid accidents like this, no more sticks.” Photo: Auntie Day’s Restaurant

“It was a very exciting and busy time,” said Fei. “But I love him.”

He explained that after opening his restaurant seven years ago, he was disappointed when customers brought back the food without eating. “Some customers who haven’t tried certain dishes are surprised by the level of spice or the texture,” he said.

So he set out to write more candid descriptions.

“The gut is fried, it’s kinda dry. Compared to the fried pork intestine, I recommend the other,” reads the entry for the dry fried pork intestine.

Under the heading “Delicious Chicken,” Faye wrote, “We are not 100% satisfied with the flavor now and the flavor will improve soon. Note: I am amazed that some customers are still ordering this plate.”

Fei a former IT engineer immigrated to Canada 14 years ago and still very aware of the challenges the newcomers face.

“The intestines are fried, it’s very dry.” Photo: Auntie Day’s Restaurant

After a fire destroyed Aunt’s first site, he found the new site had more space than necessary. He transformed the second floor of the restaurant into an area where new immigrants could take French and English lessons, as well as meet to share skills.

“A lot of immigrants come to this country too qualified,” he said. “I myself saw how many opportunities were missed because someone is so shy. I wanted to change that.”

While the pandemic forced Aunt Dai into “survival mode”, Fei hopes the company will soon return to its roots as a gathering place for friends and family.

“We don’t have something great, something complicated and shows cooking genius. Our food will always be good, but we are simply not the best.” “Well maybe a little above average.”

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