Dzikiryz.pl Website Review

Since the 1950s, it has been cultivating a family culinary tradition that came from China to Poland together with the founder of the famous Shanghai restaurant at Marszałkowska - the legendary Mr. Ou Lu Juan. Mr. Ou started in the 1950s a culinary tradition that is now cultivated by his grandson and daughter at the restaurant. Chef in Dziki Ryż Restaurant. This talented Tajka has an enormous culinary experience, for 9 years she was the chef in Suparom Thai restaurant in Warsaw. For 12 years she worked in Thailand in Ba*gkok including Grand China Hotel, Tai - Pan Hotel and Ba*gkok Palace Hotel. Her skills are also evidenced by the fact that for 4 years she has been running her Panaya restaurant in Sopot together with her daughter. We are happy that we can be proud of such a great chef. He was born and raised in Mumbai, cooking is and was his pas*ion. He started to do it professionally at the Golden Palace restaurant also in Mumbai, where he got to know the secrets of working in a good restaurant. He's been in Poland for over 6 years and he's been working at Dziki Ryż restaurant all this time. He specializes in Indian cuisine but he also perfectly deals with Chinese dishes. He can fry dishes on several wookies at the same time, which is quite a feat. In his free time he is interested in sport, and He was born in the town of Navalaparasi in Nepal. He worked for three years in the Indian restaurant Star Restaurant & Bar where he explored the secrets of Indian cuisine. Specializes in servicing the Tandoori oven, its naan pies and roasted meats are one of the tastiest .. He is a very responsible and conscientious chef, attaches great importance to order and purity. In his spare time he likes books and board games with friends. This young and talented chef is working in Dziki Ryż restaurant for 5 years. He began his adventure with cooking at the Richi Ritz restaurant in the capital of India. Working there for two years, he learned to work on the Tandoori oven, where he baked meat, vegetables and