Context is key.
It’s one thing to boast about how sophisticated and worldly one’s palate and taste buds are, but was that necessary for that kind of family-run establishment?
It was not claiming to be Michelin-star grade, it did not even claim to be the best pie in Sagada. Sagada itself, while considered a place to food trip, is not like the food parks that have sprung up around Metro Manila in the last few years which were targeted towards an experience for the purpose of profit. Eateries like Lemon Pie House merely expanded and remodeled their living area for tourists as a family and a neighbor first, an eatery second.
Context is key in becoming the better foodie. It’s easy to declare how one loves and hates the food served, but when writing a review about an establishment, there are many other things that have to be factored in before panning it and angrily plugging in that one star review. This is all the more crucial for areas that were turned foodie capitals almost overnight – areas such as Maginhawa and Kapitolyo – who started by targeting their nearby communities, and developed into a commercial food hub at a much later time.
This does not mean that a community-based restaurant should be exempted from honest reviews, but it does require that one consider his or her expectations when they choose a tiny family-run eatery over a restaurant touted to be fully operational. And if what they serve really wasn’t your kind of plate, that’s okay too.
Is it them? Or is it you?
The food’s context and prominence takes a basic shift in perspective, the next hurdle is coming to terms with the make of one’s taste buds. A case study to consider would be the Philippine franchise of Halal Guys, a shawarma and doner stand from New York City. Prior to Halal Guys, shawarma was already prevalent around Metro Manila, with some wraps and shawarma rice going for as low as P75 in places like cafeterias and food courts catering to students, workers, and those who needed budget-friendly and tasty meals.
There was an established local taste to shawarma: fragrant with onion, dripping with oil then drowned with garlic-infused yogurt dip. The sudden mildness of flavor with the Halal Guys shawarma came as a surprise to Filipinos, but while it may have lacked in flavor to so many others, it made up for it with large servings.
Halal Guys Philippines even issued an article addressing the complaints entitled, You’re Not Eating It Right! Here’s How To Truly Enjoy A Platter From The Halal Guys.
In this case, even with the lackluster reviews, Halal Guys found an opportunity and worked it in their favor. You don’t have to like the Halal Guys to be a good foodie, but context and taste buds did come into play in their response. In what could have been the beginning of the end of the franchise, they recognized the differences in taste and worked it to their favor.
Another recent imported franchise that seemed divisive among people who considered themselves food reviewers was Pablo’s Cheese Tart. Like Halal guys, there was a fervor among food-loving folks in Manila when the Japanese franchise opened in Manila, and the lines followed upon opening. After being wowed by the size of their signature cheesecake, general reviews were less than enthusiastic. On their official Facebook, Pablo Cheese Tart Philippines is rated 3 out 5 stars, and rates 2 out of 5 in 57 reviews on Zomato. One prominent food blog went so far as to declare, “Save your P600 and don’t get it,” echoing other sentiments of being lacking in flavor and being overall underwhelming for the high price point. The review caught the ire of Pablo cheese tart fans, leading into a fiery exchange of comments and questions about the basis for that kind of review in the first place.
Where Are You Coming From?
Everyone has something to say about food, and no restaurant or eatery will ever please everyone, But in an era where ratings are the make or break of a food business, one has to take a moment to ask: what does one have to gain by that rant or rave? It is about carefully mulling over the factors that made the experience – whether it’s location, price point, expectations, or even your own experience with taste and service.
Above all, the better foodie is not just about broadcasting what one eats and what they think of it. The better foodie is aware that they have a hand in elevating or bringing down a concept, and a conscious idea of where they’re coming from. The better foodie is responsible, and considers the many other factors that make the act of eating worth the experience–and sharing.
Leave a Reply