{"id":317827,"date":"2021-08-06T21:37:15","date_gmt":"2021-08-06T18:37:15","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/how-a-72-fried-rice-stunt-dish-almost-ruined-a-restaurant\/"},"modified":"2021-08-06T21:37:15","modified_gmt":"2021-08-06T18:37:15","slug":"how-a-72-fried-rice-stunt-dish-almost-ruined-a-restaurant","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/how-a-72-fried-rice-stunt-dish-almost-ruined-a-restaurant\/","title":{"rendered":"#How a $72 fried rice ‘stunt dish’ almost ruined a restaurant"},"content":{"rendered":"

“#How a $72 fried rice ‘stunt dish’ almost ruined a restaurant<\/strong>”<\/p>\n

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When San Francisco restaurant Lily started offering a $72 dish called \u201c#1 Dac Biet Fried Rice\u201d late last year, diners and influencers alike called it delicious<\/em>.<\/p>\n

But the chef and cooks there called it \u201c#1 douchebag fried rice.\u201d<\/p>\n

Rob Lam, the chef at the upscale Vietnamese restaurant in the city\u2019s Richmond District, concocted the dish \u2014 \u0111\u1eb7c bi\u1ec7t<\/em> meaning, roughly, \u201cspecial\u201d \u2014 as a troll on the gold-flaked gimmicks that other restaurants have touted in order to make headlines. <\/p>\n

\u201cThe premise was, let\u2019s do something so over-the-top and bougie,\u201d he told the San Francisco Chronicle<\/a>. <\/p>\n

But the decadent dish became so popular \u2014 and was so much work for the kitchen staff to put together \u2014 the eatery ultimately felt forced to remove it from their menu last month.<\/p>\n

\u201cIt\u2019s too hard to keep up with y\u2019all,\u201d they wrote<\/a> in an Instagram post announcing the dish\u2019s devastating departure.<\/p>\n

Lam, along with restauranteurs Lily and Lucy Lieu, first came up with the #1 Dac Biet Fried Rice after deciding to launch their own \u201cstunt dish\u201d in December 2020, just two months after their doors opened on the heels of the coronavirus pandemic. <\/p>\n

The hefty portion of woke-seared fried rice was replete with premium red king crab from Japan, eco-certified sturgeon caviar from California and steak from olive-fed cattle, which imbued the beef with more depth of flavor. Lam\u2019s team also used a variety of crab pieces and parts to create a stock, which they reduced to its essence and used to create a highly concentrated crab butter.<\/p>\n

Soon they were routinely selling up to 20 orders per night. So it came as no surprise when the dish would become more work \u2014 often leaving kitchen staff stressed and, in restaurant parlance, \u201cin the weeds\u201d \u2014 than its sales were worth.<\/p>\n

\"Lily
Lily\u2019s $72 Dac Biet Fried Rice \u201cisn\u2019t even Vietnamese!!!\u201d the restaurant clarified in an Instagram post.<\/figcaption>
Lily<\/span><\/figcaption><\/figure>\n

\u201cThis wasn\u2019t us,\u201d Lam told the Chronicle of the meal that was never meant to become such a culinary hit. \u201cIt wasn\u2019t who we wanted to be.\u201d<\/p>\n

In June, Lily ditched the #1 Dac Biet Fried Rice with the candid announcement on social media<\/a>, saying they were \u201csad\/glad\u201d to be saying goodbye.<\/p>\n

\u201cWe did this as a joke! A stoned out, bored ass, pandemic \ud83d\ude37 gift. To soothe a take out nation during the holidays. It was a two week special! We never meant for this to take off! This dish isn\u2019t even \ud83c\uddfb\ud83c\uddf3 Vietnamese!!!\u201d<\/p>\n

And for anyone who still inquires about getting the exorbitant eats, he has one message: \u201cWe will never have another uni<\/em> in this restaurant,\u201d a seemingly exasperated Lam said.<\/p>\n

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