by Sangeeta Kocharekar URL Copied! Nelly Robinson , a Sydney-based chef and restauranteur for the past decade, hates one restaurant trend he’s seeing sweep the city: shared dining, either between two or a big group. “It’s done and dusted,” Robinson tells me. “Get rid of it.
It’s overpriced. People don’t eat as much because they’re trying to be polite. It spoils the dining experience; ruins the opportunity for guests to have that dish one-on-one for themselves.
” var VMDAdsTheLatch = window.VMDAdsTheLatch || {}; var gptAdSlots = window.gptAdSlots || {}; googletag.
cmd.push(function() { var slot_teads = googletag.defineSlot('/22219324693/thelatch/teads', [1, 1],'gam_teads') .
setTargeting('pos', 'teads') .addService(googletag.pubads()); googletag.
display('gam_teads'); gptAdSlots['gam_teads'] = slot_teads; VMDAdsTheLatch.addHeaderBiddingSlot(slot_teads); }); Though I agree with Robinson — I’ve never been a fan of sharing food, mainly because I find I always eat too much or too little — I’d never heard that take on shared dining from a chef. So I was curious: do other chefs feel the same? Do they feel their creations are less appreciated when picked apart and shared by several people? The very best of The Latch delivered straight to your inbox.
Alex Wong, executive chef at restaurants Lana and Martinez , says his feelings towards sharing dining when he’s the diner depend on the occasion and who he’s with. When Wong’s dining with his partner or having .
