Ever wondered what dishes top chefs steer clear of when dining out? We’ve got the scoop! 🍽️ Michelin-starred chefs have shared the menu items they’d never order, and they have some solid reasons.
Dean Harper from Harper Fine Dining suggests skipping tuna rolls at budget eateries. “If it’s not fresh, you’ll know instantly,” he warns, advising diners to opt for cooked dishes instead for a tasty surprise-free experience.
Meanwhile, Mark McShane, chef and founder of Food Hygiene Certificate, has a no-mussels-on-Monday rule. He explains that many restaurants receive seafood deliveries on Fridays. By Monday, those mussels might not be the freshest unless there have been weekend top-ups. For the best shellfish experience, he recommends dining mid-week and always opting for mussels with closed shells that snap shut when tapped. Anything lesser is a “red flag.”
Michelin-starred chef Mark Poynton adds that he’d never order fish or shellfish in unfamiliar restaurants. “Badly prepped seafood is my pet peeve,” he shares.
Next time you’re studying a menu, take these tips to heart. Opt for those perfectly fresh dishes and enjoy a dining experience that won’t disappoint! 🍤⬇️