By Jim Boyce | Creating a professional menu can take a great deal of time, from coming up with potential dishes to fine-tuning the recipes to taste-testing them on customers to doing the photography and layout and proofing. For Ray Heng of Mexican restaurant Sand Pebbles in Wudaoying Hutong, the process took even longer as he first spent 18 months in Chicago where he studied at Kendall College and interned at Mexican eatery Frontera Grill with chef Rick Bayless.
I taste-tested some of the dishes this summer—see the details here—and Heng has since fine-tuned the menu, put it together in a easy-to-use format and sent it to the printer. It should be out next week. It’s fun, colorful, informative and weights in at less than 10 pages. Even better, Heng says he’s about to four Allende beers from Mexico. Here a few pages:
If you are a fan of Mexican food, get down to Wudaoying Hutong and check out Ray’s food.
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