When we hear the concept of “fast food” we quickly associate it with negative elements. Or rather, we think that it is an antonym of quality gastronomy; a combination the just doesn’t work. However, the truth is that it is possible to include some of the concepts and dynamics of fast food and still achieve the exquisiteness a good dish needs.
In Hong Kong we find one of the most well-known cases: the restaurant Tim Ho Wan, which boasts one Michelin star. Despite being a small establishment (a hole in the wall as they themselves put it) and having rather disorganised décor, every day large queues form to eat their famous Dim Sum. It costs approximately 10 dollars to eat there. The restaurant is considered “a restaurant for the neighbours”, which is why they try to keep their prices down. In San Francisco you’ll also find Locol’L belonging to Roy Choi and Daniel Patterson, chef of the restaurant Coi (two Michelin stars). They speak of a “revolutionary restaurant”. The founders understand that the concepts of health, exquisiteness and affordability do not exclude speed. In particular they stress how this can help certain sectors of the population with less purchasing power to improve their diet. Additionally, this is a non-profit company and all the money taken goes to local causes in the United States.
Although many might find it contradictory, convenience and quality are not mutually exclusive in the world of gastronomy.
Photo: Facebook Tim Ho Wan