07/12/2026
Summary of the First “Taste Taigu” weekend
From opening to closing, it’s smoothly with a great atmosphere.
Areas for improvement:
1. Serving time (11:30) – Appetizers should be served together with noodles/hot dishes, rather than sequentially, to avoid customers waiting.
2. Portion control – For each dish, we will be starting with small portions and releasing them in batches, instead of one large portion at once. This approach ensures tasting variety (though we had many dishes and limited space) while keeping the food fresh.
3. Takeaway requests – One guest asked for a takeout box. Since the event was designed as an all‑you‑can‑eat, I politely declined. I apologize for any displeasure this caused…
4. Noodle based dish preparation – We suggest reducing the number of such items by two varieties, which will streamline preparation and ease the load on the kitchen and venue, without compromising the overall experience.
Let me know what your thoughts.
Thank you 😊 for coming yesterday!
By the way, check out my noodle‑pulling moves – I learned them from my mom. Don’t I look like a true master? 😂 Last night I made tomato 🍅 egg La Main for my staff, and everyone enjoyed it so much 🤩
