Long time eater, newly writing about it. I guess the entries in UrbanSpoon/Zomato don’t count quite as much. I have lots of pictures of food elsewhere, and tell friends about places to eat, and have often been told I should start my own food blog..so here it is.
There’s the food we eat to get by. Sustanence, like lunch breaks at work. There’s the food we have as part of a social gathering. And then there’s the food that is a dining experience. I hope to cover the latter two of these, at least. I think food should be a shared experience. Good food, even more so.
One of my food principles though, is the need for a good price to value ratio (just like the stockmarket). Some eating places are on the more costly side, but well worth it for the quality of food and the dining experience you get. Other places, even at a lower price, aren’t worth it. And no, I don’t just buy into the hype. There are sites and blogs that upsell everything, with a vested interest. As a paying customer, I think you should get good value for your spend.
When it comes to dining out, there are three aspects that make up an overall impression of a place: the food (obviously), the setting (encompasses furnishing, design, lighting, music if present), and the service. One of these being terrible can taint your impression of the others. Conversely, one of these being spectacular can make up for the others being just middling.
In 2016, apart from adding more content, I intend to introduce a scoring system, to make the reviews seem less arbitrary. Scoring sections will fall into the areas mentioned above: Food, Setting, and Service. (See The Scoring System.)
In time, I’ll go back and write about the places I’ve been.
I will add, in response to someone’s comment, that the reason why many of the reviews here veer to the positive, is that it takes time and effort to write and edit and upload photos. I would rather do this for the places which I have enjoyed eating and being at. My vested interest is that it encourages other people to patronise these places so they stay open and I can continue to go back and eat there. Places that are just average or that have turned out to be a disappointment I don’t think are worth it, and it is quicker and easier for me to put those reviews on Zomato.
So read on, and eat on.
These are transcriptions of experiences and opinions. They are self-funded unless expressly stated. If any restauranteurs object to what has been said on these pages, I am every other customer who has walked through their doors, and the negatives I have voiced are what others have been subject to as well and should be taken as pointers for improvement. We work just as hard for our money, and should be getting fair returns on what we spend.
P.S. For more whys and wherefores, this article provides a nice little summary: Changing tastes: Why foodies are the new food critics .