I’m impressed when I go to those ridiculous restaurants where they think of every single thing. I may have mentioned this before, but a good example of this is how, at Gary Danko, my mango dish was served by an Indian guy. I went to El Toro in Taipei, which was started by a Spanish dude who had supposedly worked with Ferran Adria at El Bulli and subsequently married a Taiwanese woman and moved to Taipei. The first course included chorizo in a soup spoon with some kind of oil on it. I tried to “pour” the chorizo into my mouth, but the oil affixed it to the spoon so it didn’t drop. So I sat there for a second with my head tilted back, shaking my spoon in my mouth but nothing happened. I took the spoon back out of my mouth, set it down, and went at it with a fork. But the chorizo dropped off the tips of my fork as I lifted it toward my mouth. I ended up picking the chorizo off my pants with my hands and stuffing it in my mouth like finger food. I could’ve chomped down on the soup spoon to get at the chorizo, but then I wouldn’t have been using the soup spoon as a soup spoon. Grant Achatz might call that a failed concept. The eighth course or so, a rectangular piece of sea bass, came presented to me on the dish diagonally, facing me like a backslash. I either had to rotate the fish or rotate my plate to eat it with a knife and fork, or learn some better knife and fork skillz. That offended me.