Originally Posted by
KingCanute
I'm in AS now, and in the name of scientific research have just had the fillet steak. It may not be what you might get in a specialist steak house or a Michelin starred restaurant, but I would say it has definitely improved since before covid.
Impressed by the look of that steak.
What happened?
Is open fire allowed in the kitchen now?
Or were these medium-rare pre-cooked steaks, which were carefully heated?
Has Qatar overcome their hysterical fear of undercooked food?
Will we see raw sushi and desserts made with fresh cream soon?