When you go to a high-end Western restaurant to eat, you may find that when the waiter brings you the food, the ingredients are not only exquisite, but the portions are quite small. More importantly, they are quite expensive. In fact, there is a reason for all this. Next, the editor will explain to you 5 reasons why the portions of each dish in high-end Western restaurants are getting smaller and smaller.

1. You can taste more kinds of food

Appetizers, main courses and desserts are usually prepared for customers in restaurants, as is the case in high-end restaurants. However, the food in high-end Western restaurants is more exquisite and more diverse. You can even taste up to 12 different kinds of food there. In addition to appetizers, there are fish, soups, cheeses, desserts and more. Smaller portions of plated food allow you to taste more of the food.

2. Although the portion is small, it is quite delicious and not greasy

Sometimes, we will feel greasy more easily if we eat the same food often. And smaller portions of food allow you to savor them carefully. There are some dishes that you can finish in just one bite. One dish after another allows you to taste more different flavors. In fact, the first bite of a meal tastes the best. This is because your taste buds become less sensitive when you eat. Knowing this, chefs focus more on quality than quantity. By serving smaller portions, we are often better able to enjoy each bite rather than becoming bored with a regular, large meal.

3. Carefully selected ingredients are very expensive

High-end restaurants are very particular about ingredients. Although the dishes you see on the plate may only be a little bit, each of the ingredients that make them up is Each part is carefully selected, for example, one kilogram costs about $10,000 for caviar, and 450 grams costs $200 for beef.

4. It can increase customer expectations

Seeing a plate of food with such a small portion makes us wonder what the real reason is for it being so small. But eating a few dishes at dinner will definitely leave us curious to see what the next dish will have in store for us. As a result, we not only have a sense of curiosity, but also a stronger sense of expectation.

5. Every dish is a work of art by the chef

As we mentioned above, the space on the plate is limited, and the small amount gives the chef room to decorate. Especially in French cuisine, special attention is paid to how to decorate. Some dishes even require 16 different kinds of vegetables that are cooked separately. After decoration, it can be called a work of art.