Analysis of Restaurants Reviews
Hello everyone! Welcome to my blog. In this post, I will introduce two restaurant reviews assigned to us in class.
The first one is a written review Patois: How Toronto’s unique fusion cuisine is going international. The review is mainly about Jamaican-Chinese chef Craig Wong. His restaurant, Patois, opened in 2014, serving oxtail, potstickers, and jerk chicken chow mein in a Jamaican beach house setting. His style of cuisine spread internationally.
The second one is a visual review Babu Indian and Sri Lankan CuisineRestaurant Review. The restaurant began with string hoppers and Sri Lankan food. Now, there are endless choices and a variety of dishes of good quality. Each dish costs less than $6. There are meat, curry, and vegetable options. As an example of a menu item, there is a crepe-like dish called "masala." Hoppers with sweetened coconut milk are also a popular dish. The interviewer ate one and described it as crispy on the outside and doughy inside. As soon as customers order, they make sure it is ready to eat.
I like both reviews. The first one was more about fusion cuisine than a particular restaurant. It was interesting, but difficult to imitate how to write it. The second one was easy to understand. I obtained many of the details I required, such as the location and popular dishes.
After reading and watching the reviews, I thought I needed pictures and descriptions of the dishes and the inside of the restaurant. I thought including a little bit of cultural information was also needed.
It's great that you were able to take away some important points from these reviews and use some of them for the restaurant that you reviewed yourself.
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