On Mon, 1 Feb 2021 03:21:39 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 1, 2021 at 4:28:46 AM UTC-5, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>> We went to a steak house - Taiwanese style. It was served on a sizzling
>> platter with spaghetti noodles, and a fried egg. The food came with a
>> cabbage salad, corn soup, and a shaved ice. That was pretty radical.
>>
>> https://photos.app.goo.gl/JH3tgdvW6m4kwd5x7
>> ===
>>
>> Was all that for one person?????
>>
>> Wow! It would take me all my time to eat one of those steaks)
>
>Even if that was a single serving, the diner is under no obligation to eat
>more than he wishes.
>
>Ingredients are a relatively small proportion of the restaurant's cost to
>produce a meal (although perhaps not so small in Hawaii). It's good
>business sense to give the customer the feeling that he's getting value
>for the dollar by providing large portions.
>
>Cuisine minceur was roundly mocked for charging the earth for a
>miniscule portion of food.

I don't know if many customers would like a dinner that's completely
out of balance. Maybe American meat eaters would like that?
"Vegetables? Oh, is that what that green stuff is? Yuck, gimme more
moo instead!" <spit>