Man fufski is literally one of the best restaurant reviewers i have ever seen on youtube... so descriptive and practical in his assessments - thanks for another great video!
I’m constantly puzzled as to why your channel has so few subscribers, as I think you’re one of the best and most entertaining food reviewers on RUclips! Your commentary is very detailed and describes every dishes extremely well. Your effort in making such videos is clearly evident in all your latest vids. Well done and keep it up!
Losing a star must be psychologically a nightmare for a chef. Having said that, stars mean nothing in the bigger context....but they also mean everything. Welcome to the impossible pressures of fine dining
I'll say just focus on the craft, star comes secondary. I had plenty of mediocre food at starred restaurants and some great food at non-starred places, and to me, ultimately, the craft and the food itself is everything.
Went for my birthday and ordered the Pork Chop. Similarly, I found it to be dry. Inconsistency in basic preparation is certainly conducive to the loss of a Michelin Star. I wonder if there has been a staff in the kitchen.
I went here right before they lost their star and had a "terrible" experience. Granted, I've been to worse places but I was severely underwhelmed. The best part of the meal was the bread. The service was inattentive, yet there were maybe 3 other parties there when we ate, the chips from the fish and chips were soggy, the shepherd's pie was cold, the oxtail mac and cheese was really cold and the sauce was totally split. We sent that one back, which I honestly don't think I've ever done in my life, and it came out hot but at that point, we already ate our other food and weren't really in the mood for it. I probably sound like a douche but honestly, for what was at the time, a one Michelin star spot, I couldn't believe how messy the experience was.
Damn that was horrible! I hate it when the food comes out to be cold. The shepherd's pie was in the pan that cooked it which was made in metal and should be good at retaining the heat. If that and the other dishes came out cold they must have been sitting there for eons before being served to you and that looked like either understaffing or under-attentiveness to me. You definitely deserve better food there.
Let's just say that I found Michelin's standard to be pretty elusive (and sometimes downright speechless) and I have resist my urge more than once to rant on that situation (for example, I found Michelin's guide in some locations be to a total joke). I'd had many mediocre food at Michelin starred restaurants and some great food at non star places. So now I've come to a point where I stress less on the coronation of the stars and more of the food itself, because ultimately, it's not the title that drives me, but the craft.
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Man fufski is literally one of the best restaurant reviewers i have ever seen on youtube... so descriptive and practical in his assessments - thanks for another great video!
I’m constantly puzzled as to why your channel has so few subscribers, as I think you’re one of the best and most entertaining food reviewers on RUclips! Your commentary is very detailed and describes every dishes extremely well. Your effort in making such videos is clearly evident in all your latest vids. Well done and keep it up!
RUclips algorithm hates me and that it can't deliver my content to the right audiences. I have noticed that.
@@Fufski You need to ask RUclips WTF is going on! You're one of THE best food reviewers on YT but with less than 15K subs?
@@audionote58 🥲
Really love your content , hidden gem .
Glad you enjoy it!
Hello! I’m from Brazil and just found your profile! Congratulations for your job, me and my husband watched more than 10 of your videos in 2 days 😂
Welcome to the club 😂
If I'm not mistaken, those caviar-like citrus stuff is from a plant called finger lime.
I think it might just be!
Losing a star must be psychologically a nightmare for a chef. Having said that, stars mean nothing in the bigger context....but they also mean everything. Welcome to the impossible pressures of fine dining
I'll say just focus on the craft, star comes secondary. I had plenty of mediocre food at starred restaurants and some great food at non-starred places, and to me, ultimately, the craft and the food itself is everything.
I feel bad for chefs that care about the stupid stars. Those stars are a crock o bs. There r ur average Joe Diners that have better food!
Went for my birthday and ordered the Pork Chop. Similarly, I found it to be dry. Inconsistency in basic preparation is certainly conducive to the loss of a Michelin Star. I wonder if there has been a staff in the kitchen.
*proof that the lost of star is justified
I went here right before they lost their star and had a "terrible" experience. Granted, I've been to worse places but I was severely underwhelmed. The best part of the meal was the bread. The service was inattentive, yet there were maybe 3 other parties there when we ate, the chips from the fish and chips were soggy, the shepherd's pie was cold, the oxtail mac and cheese was really cold and the sauce was totally split. We sent that one back, which I honestly don't think I've ever done in my life, and it came out hot but at that point, we already ate our other food and weren't really in the mood for it. I probably sound like a douche but honestly, for what was at the time, a one Michelin star spot, I couldn't believe how messy the experience was.
Damn that was horrible! I hate it when the food comes out to be cold. The shepherd's pie was in the pan that cooked it which was made in metal and should be good at retaining the heat. If that and the other dishes came out cold they must have been sitting there for eons before being served to you and that looked like either understaffing or under-attentiveness to me. You definitely deserve better food there.
You remind me of Tyler from The Menu 😂
😂 😂 😂 we were just talking about the movie the other day and fortunately I do cook and I won't hang myself 😂
Are there any Non Michelin restaurants that u think they should deserve a michelin star or 2?
Let's just say that I found Michelin's standard to be pretty elusive (and sometimes downright speechless) and I have resist my urge more than once to rant on that situation (for example, I found Michelin's guide in some locations be to a total joke). I'd had many mediocre food at Michelin starred restaurants and some great food at non star places. So now I've come to a point where I stress less on the coronation of the stars and more of the food itself, because ultimately, it's not the title that drives me, but the craft.
@@Fufski i always rely on reviews
That beef wellington looks way better than Gordon Ramsay's
I guess that's why this place had a Michelin star, although the place had since lost it 😂
Portions look ginormous
It is quite big. It's a la carte after all.
'Promosm'
Nothing particularly British about the presentation of these dishes .
I think there is a restaurant with the same name in the London Edison, but this is not an exact import. It's more of an Americanized version.