In the cut-throat restaurant industry, most business owners claim that their cuisine is the best in the city.
Fiangang Fei, who runs the Aunt Dai Chinese restaurant in Montreal, has taken a different approach, offering bracingly honest descriptions of dishes on the menu.
“Compared to our normal Tao Chicken, this is no good,” the entry for orange beef reads. “Anyway, I’m not a huge fan of North American Chinese food and this is your call.”
Another entry warns: “Don’t let the name fool you, it’s not an authentic Chinese food.” Elsewhere, Fei admitted that she is “not a huge fan” of the restaurant’s version of sweet and sour pork strips.
The restaurant is now seeing an increase in customers Tweet The menu went viral.
“It’s a very exciting and busy time,” Fei said. “But I like it.”
Fei explained that after opening his restaurant seven years ago, when customers sent food back, he was disappointed. “Some customers had not tried some dishes that were surprised by the level of spice or texture,” he said.
So he set about writing the description, which was a bit more accurate.
“The intestines are fried, it’s very dry. Compared to the stir-fried pork intestine, I recommend the former,” the dry wok reads the entry for pork intestines.
Under “Mouth-Watering Chicken”, Fei writes: “We are not satisfied with the taste right now and it will actually get better soon.” PS: I wonder if some customers still order this plate. “
A former IT engineer, Fei immigrated to Canada 14 years ago and is deeply aware of the challenges facing newcomers.
Aunt Dai’s first location was destroyed after the fire, they found that the new location 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 meeting to share skills.
“A lot of immigrants come to this country,” he said. “I have seen for the first time how many opportunities are missed because someone is very shy. I wanted to change that. “
While the epidemic has forced Aunt Dai into “survival mode”, Fei hopes the business may soon return to its roots as a gathering place for friends and family.
“We don’t have a very big thing, which is somewhat complicated and shows cooking talent. Our food will always be good, but we are not just the best. “Okay, maybe a little above average.”