ニューヨーク・タイムズのインスタグラム(nytimes) - 9月1日 02時41分

Sky-high prices? Bad reviews? No matter: At 77, the restaurateur Michael Chow has not slowed down. Mr. Chow opened the original Mr. Chow in London on Valentine’s Day in 1968. “On the first night, everybody came: the Stones, the Beatles,” he recalled. “Everybody was rocking.” What followed: branches in Beverly Hills, Midtown Manhattan and TriBeCa. Steep prices (Beijing duck: $74 per person) are part of the strategy. But along with noodles and dumplings and success came scrutiny. In 2006, Frank Bruni wrote a scathing 0-star @ニューヨーク・タイムズ review. Commenting on a lamb shank, he wrote: “If I learned that it had been plucked from a freezer after the better part of a decade and then nuked in a microwave for the better part of a day, I’d be shocked. It didn’t taste nearly that tender or flavorful.” Yet somehow, the Mr. Chows are still thriving. A Las Vegas outpost arrived last year; a Mexico City version is coming. While running a restaurant is rumored to be impossible, Mr. Chow respectfully disagrees. “Very easy, no?” he said. “Be true to yourself — you can’t go wrong. Don’t follow trends. Be yourself. Just be true.” Moments later, having left the interview, he sent a text to the writer Jeff Gordinier, signing off with his own emoticon: ~O-O~. @dina_litovsky photographed Mr. Chow in New York.

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する