The result was keep. (non-admin closure) b uidh e 23:24, 12 April 2020 (UTC)
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Small restaurant without substantial coverage except from routine restaurant reviews. TM 14:01, 5 April 2020 (UTC)
the author describes their experiences in some depth, provides broader context, and draws comparisons with other products; that
the reviews must be published outside of purely local or highly specialized interest publications; and that the review is not sponsored and the source is reputable. These criteria are met by the following sources: Boston Globe 2012(satisfying WP:AUD's requirement for
at least one regional, statewide, provincial, national, or international source), Maine Sunday Telegram 2016, Portland Press Herald 2020, and arguably Taste of the Seacoast 2017. FourViolas ( talk) 16:24, 5 April 2020 (UTC)
Cunard ( talk) 08:26, 6 April 2020 (UTC)Sriprasert’s mother, who owned a restaurant in Thailand, taught him how to cook from a very early age. Each morning, he would wake up and be put to task peeling garlic, chopping onions, making curry paste, and executing other tedious preparations. His mother never used written recipes, and by cooking alongside her he began to develop his own personal style. These experiences gave him the knowledge and skills that allow him to transition seamlessly between the many different types of cuisine featured at Green Elephant. Char Guay Teow, a dish of wide noodles prepared with egg, red-chili paste, tofu, and soy ham, is the first of our entrees to arrive. I find the textural interplay of the soft, chewy noodles and crunchy greens quite pleasing. My companion’s Spicy Vegetable Medley Stir-fry with peanuts, soy meat, and spicy red-curry paste is also an elegantly executed dish. Although we are completely full of veggies at this point, dessert is inevitable, and we finish up with fried bananas and coconut ice cream. Ain’t nothin’ wrong with that!
The result was keep. (non-admin closure) b uidh e 23:24, 12 April 2020 (UTC)
[Hide this box] New to Articles for deletion (AfD)? Read these primers!
Small restaurant without substantial coverage except from routine restaurant reviews. TM 14:01, 5 April 2020 (UTC)
the author describes their experiences in some depth, provides broader context, and draws comparisons with other products; that
the reviews must be published outside of purely local or highly specialized interest publications; and that the review is not sponsored and the source is reputable. These criteria are met by the following sources: Boston Globe 2012(satisfying WP:AUD's requirement for
at least one regional, statewide, provincial, national, or international source), Maine Sunday Telegram 2016, Portland Press Herald 2020, and arguably Taste of the Seacoast 2017. FourViolas ( talk) 16:24, 5 April 2020 (UTC)
Cunard ( talk) 08:26, 6 April 2020 (UTC)Sriprasert’s mother, who owned a restaurant in Thailand, taught him how to cook from a very early age. Each morning, he would wake up and be put to task peeling garlic, chopping onions, making curry paste, and executing other tedious preparations. His mother never used written recipes, and by cooking alongside her he began to develop his own personal style. These experiences gave him the knowledge and skills that allow him to transition seamlessly between the many different types of cuisine featured at Green Elephant. Char Guay Teow, a dish of wide noodles prepared with egg, red-chili paste, tofu, and soy ham, is the first of our entrees to arrive. I find the textural interplay of the soft, chewy noodles and crunchy greens quite pleasing. My companion’s Spicy Vegetable Medley Stir-fry with peanuts, soy meat, and spicy red-curry paste is also an elegantly executed dish. Although we are completely full of veggies at this point, dessert is inevitable, and we finish up with fried bananas and coconut ice cream. Ain’t nothin’ wrong with that!