I’m just bustin your balls, don’t take me seriously
At Lunasia its around $6, would you be willing to pay $8 for an order because for me that’s how much I’d want to charge to make it worth my time.
shutupandtakemymoney.gif
I already pay $13 for wonton noodles you think $8 for siu mai is going to shock me?
Hard to tell sometimes on here, I remember reading awhile back when one poster thought the current new generation of restaurant owners/chefs were “entitled”
When you work as hard as we do and see careless comments like that, it makes us want to say, “screw it” and go either corporate or private. I know of a few chefs who are making great money being private chefs and having a good quality of life after leaving restaurants. At some point some of us may get sick and tired of people giving us pushback for wanting to charge $8 for an order of siumai and if enough do then I’d rather quit and go make real money elsewhere, it would be unfortunate if many talented chefs take their talent off the public market because at the end of the day I’ll keep eating well but with less chefs incentivized to open independent restaurants it will suck for the rest of you unless you have plenty of money for access. So I hear you when you say you are joking but sometimes those kind of comments can be discouraging/annoying.
So…there’s a chance? 
sigh… There’s always a chance I suppose.
Would you consider doing a preorder only model for dishes that you do need/want to charge a premium for?
I hope some of you got lucky with the Sweet and Sour Pork
Wow that looks good
hainan chicken
Excellent as usual whether it’s white or dark meat.
pork neck char siu
Char siu on this visit is probably the best I’ve had at PRD. Each thin slice is succulent, tender, and slightly pink. Great stuff. One thing I did notice that’s different than before is that only one side has that beautiful blackened grill-charred edges aka flavor bomb.
sweet and sour pork with pork cap
First thing I did when I picked up my order was to open up this box of very nice looking SSP and get a taste of it while it’s still crunchy and pipin’ hot! Taking a bite, the crust’s decent crunch gave way to firm, meaty but generously marbled porky interior. The sauce, however, is very mild in both sweet and sour notes so it would be nice if they can be turned up a notch to balance these very rich bites. Overall, the dish is done nicely with each piece of pork and veg cut quite evenly…there wasn’t any sauce pooling on the bottom and PRD also took time to stir-fry the veg for a bit of caramelization too.
What’s ERTAT?
Eat Right Then And There! 
lol
Simple pleasures, I guess.I was wondering why that giant bucket of glorious persimmons was there at the store! Argh. Must ask next time.
Pro-tip: Byo fresh cilantro
asks the PRD PX 
Ever since I was a kid I loved going to Chinese bbq shops to see them chop it up with those cleavers! Hell yeah it is satisfying to watch.
Glad to see FTC order a quarter of the available sweet and sour pork. I hope it stays on the menu.
Why cilantro?
