Tõnis Siigur, the head chef of Siigur restaurant, shared insights on the challenges of crafting vegetable dishes compared to meat-based meals during an interview on 'Ringvaates'. He emphasized that the amount of effort involved in making a dish is often overlooked by diners, pointing out that their onion dish takes a staggering 24 hours to prepare. Siigur's comments aim to raise awareness about the complexities and techniques behind vegetable-based cooking, which he argues is usually more demanding than working with protein ingredients.

Siigur highlighted that some of the finest dishes are crafted not from rare or expensive ingredients but from simple ones, like onions. He explained that their restaurant menus feature minimalist names for the dishes, focusing on the primary ingredients to create a sense of surprise for customers. Essentially, the dish's flavor and presentation should surpass its simple name, leading to greater customer satisfaction when the dish is finally served.

A notable example Siigur mentioned was the onion dish on the Noa restaurant menu, which disguises a gourmet meal where the onion is filled with lamb meat. This dish was created by Roman Sidorov, the head chef at Noa, who earned a Michelin star in the spring of 2022. This example underscores the ingenuity and culinary artistry required to transform basic ingredients into remarkable dishes, reinforcing the idea that the simplicity of a name can obscure the complexity of the culinary process involved.