A report by The Australian newspaper on Wednesday shows that Kuantans’ food is more often than not better than the Western Australian version, with an average of nearly two times the number of Michelin stars and more than three times the star rating of a western Australian.
“The Western Australian food, I think, is pretty good,” restaurant critic Paul Cottrell said.
“But Kuantas’ food tends to be a bit better.
The Kuantani [is] a pretty unique restaurant.
It has been around for a while, it’s a bit like an island.”
The report is the latest in a string of criticism for the Kuantanean food and drink industry.
Last year, the NT Government launched a campaign to encourage Kuantanes customers to visit the restaurant’s Michelin-starred restaurant, The Blue Hole.
In February, Kuantian restaurateur Paul Cokh told The NT Times he was concerned about the health of his employees.
But Cok said he felt the campaign had failed to reach Kuantains customers because they were busy with their busy lives and that the campaign failed to acknowledge the quality of the food.
He also said the campaign’s emphasis on the Kuants cuisine had not been sufficiently considered.
Kujantans food is typically prepared with “a lot of spices, and that makes it difficult for people to be hungry”, he said.
Last month, the Western Australia Government announced it was looking at how Kuantano restaurants could better cater to the local community.
At the time, Kuants Health Minister, Jim McEwan, said it was important for restaurants to have a culture of hospitality, but not necessarily the culture of quality.
It was a difficult decision to make, but it’s one that we’re taking on,” he said at the time.
McEwan has since been promoted to Minister for the Environment.
Cokh said he was happy with the outcome of the new initiative, but said the government’s focus on Kuantana cuisine was a little too broad.
We can’t afford to make it a big deal, he said, and I think that is a little bit over the top.
Kuantans cuisine is not a Western food, he explained.
Cottrell, who works in the hospitality industry, said KuantANs food had a reputation for being “high in salt”, “high on the salt” and “a bit of a bit of an acidity”. “
You don’t get to choose what you want to eat.”
Cottrell, who works in the hospitality industry, said KuantANs food had a reputation for being “high in salt”, “high on the salt” and “a bit of a bit of an acidity”.
But he said the average rating of stars on Kuants Michelin scale was only three and a half.
On Wednesday, he suggested the ratings might not reflect the quality.
“I’d say that’s a little misleading.
I’d be surprised if you had a chef who’s not satisfied with what he’s got in terms of the quality,” he told the NT Times.
“It might be more about the amount of spices in the food than anything else.”