all garlics are not the same. i presume the typical restaurant uses a powdered substance that comes from china. (heads from china are also at H-mart). a significant percentage of the stuff which are of different varities started in europe, and are now grown in truck farms all over the usa. i do not think most restaurants shuck and mince their own garlic. it is very time consuming project.

i planted garlic in my garden two years ago. planted two pounds, yield, maybe half a pound.