Chefs reveal the dishes you should never order in restaurants

Be careful with the soup of the day (Credits: Getty Images)

No one wants to end up receiving Gordon Ramsaythe savage humiliations (remember the infamous ‘stupid sandwich‘?).

In fact, one restaurant in Australia was so concerned about your presence they apparently kicked him out.

But there are plenty of reasons to listen to the multi-Michelin-starred chef, including getting the most out of your next meal.

Speaking to Town and Country, Gordon revealed some trade secrets, revealing the dish he always avoids in restaurants.

The 57-year-old warned against ordering the soup of the day, claiming it is often made with old produce in an effort to reduce food waste.

“Ask what the soup of the day was yesterday before today’s special,” he told the magazine, adding, “It could be the soup of the month.”

This got us thinking about the kitchen nightmares best left alone, so we asked some industry experts what they’d recommend avoiding.

Fish on Monday

Hubert Beatson-Hird, owner Director of The Apollo Arms, Ganymede and The Hunter’s Moon

Another negative sign for Monday’s soup and fish (Photo: Supplied)

‘My main thing I wouldn’t order in a restaurant would be fish on a Monday. It’s a well-known industry fact that most fish specials served on a Monday would have been caught on Friday and are leftovers that weren’t sold over the weekend, and I would certainly avoid any fish pies.

Another vote for soup

Jack Stein, chef director of Rick Stein restaurants

Jack agrees with Gordon that it’s best to avoid soup (Photo: Paul Winch-Furness)

‘Personally, I think the soup is better at home than in restaurants. For the best homemade soup, I love finding ingredients in the back of my cupboard and combining them – even using vegetables that are past their expiration date, as they add great flavor.

Pure rice

Vivek Singh, CEO and Executive Chef, Cinnamon Collection

Vivek recommends saving on side dishes (Photo: Supplied)

‘I wouldn’t recommend ordering boiled or steamed rice in a restaurant – in my opinion it’s the one thing you don’t really need to do for yourself, you can prepare it much better and cheaper at home.

‘Instead I would recommend ordering breads, especially if they are freshly made, they are much better value for money, it takes a lot of skill to make them and they are much tastier!’

Steak if they charge for the sauce

Maurilio Molteni, head chef at TOZI Restaurant & Bar in Victoria

Avoid fish on Mondays, says Maurilio (Photo: Supplied)

‘I would never order fish in a restaurant on a Monday; the fish is best served fresh, and as boats don’t go out to catch it on Sundays, any dish served early in the week is likely to take a few days and not be as good as it would be. later in the week.

‘I would also never order a steak if the sauce on the side was charged on top – I find it strange that a good piece of meat doesn’t include it in the menu price and I would rather pay more for a steak if the sauce was included.

Chicken or salmon

Tatjana Tretjakova-Skrinnikova of TOZI Grand Cafe and TOZI Counter

According to Tatjana, DIY chicken and salmon are the best (Photo: Supplied)

‘I wouldn’t order chicken or salmon when dining in a restaurant. Both are simple dishes that can be prepared well at home – so I prefer to order something that I wouldn’t prepare for myself.’

Another suspicious warning

Adriana Cavita, from Cavita Mexican Restaurant in Marylebone

«I rarely order fish in a restaurant unless I know that the quality of the product will be very good and fresh. You never know if the fish just came out of the freezer!

‘Generally, as a rule in the UK, never order fish on a Monday as the ports are closed on Sundays and Mondays so the fish will never be at its best.’

flank steak

Jonathan Recanati, founder of Farmer J

Abandon the flank (Photo: Supplied)

‘I would always be cautious about ordering a flank steak. It’s a fantastically versatile cut of meat with a really distinct flavor, but because it’s so flat and thin, many restaurants struggle to bring out its tenderness and flavor. Having had many bad experiences, I have dedicated a lot of time to perfecting this complex and underrated steak.

“For those who want to try cooking a good flank steak at home, our trade secret is to use the sous vide method, to ensure even cooking from edge to edge.”

Entrecôte steak

Sebastian Rast, from the 3 AA Rosette London Stock restaurant in Mayfair

‘I wouldn’t order steak in a restaurant because it’s so easy to make at home. Especially prime cuts like entrecôte – you can buy a great piece of meat in a butcher’s for around £15-20 and in a good restaurant you’ll spend around £45 on it, and your piece of meat may well be bigger . For this, I would definitely recommend going to a good butcher rather than a supermarket where the quality is quite low.’

Scrambled eggs

Paul Foster, chef patron of Salt in Stratford upon Avon and GrassFed in London

Imitation meat is prohibited for Paul (Photo: Supplied)

‘I wouldn’t order steak if the price was very cheap as it is likely to be a bad cut and low quality. Opt for grass-fed beef over something that has been intensively raised with a poor diet and lifestyle.

‘Scrambled egg is also one to deviate from, I never order it unless I’m in a top notch restaurant or hotel, it’s always overcooked!

‘I would never order plant-based meat either. It smells funny and is simply a waste of time. Just have the vegetarian option, it’s always better.

Vegan food in a non-vegan restaurant

Robin Foster, head chef at The Glass House Retreat

According to Robin, not everyone does well plant-based (Image: Supplied)

‘As counterintuitive as it may seem to a vegan chef, I wouldn’t order vegan food in a non-vegan restaurant, due to the fact that as they don’t specialize in vegan cuisine, they can’t do justice to the vegan dishes.

‘Many vegan dishes are pre-prepared or lack originality and variety. To produce a great vegan dish, I firmly believe that for at least one chef in a kitchen, vegan cooking should be their passion and sole focus, as producing a great vegan dish requires a different perspective and can be an art form in itself.’

Hollandaise sauce after noon

Drew Snaith, Executive Chef at Townsend and Maene:

‘Never order anything with hollandaise sauce after noon. It’s a sauce that needs to be kept warm and after a while it can start to get a little risky! It’s not something that’s very easy to make to order in kitchens, so for large rooftop restaurants, and if you’re eating Eggs Benedict at 3pm, chances are the hollandaise was made at 8am that morning.

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