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2013-05-21
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Never EVER had an experience like the one I am going to detail for you below. If a restuarant in any way reflects the character of its owners/chef then watch out for Mario and Joe. Perhaps gents you are not arrogant, trite and condscending but your staff in HK most certainly are. Last night at a dinner for six people, five of us ordered sirloin steak. When the meal arrived, of the five steaks two were clearly sirloin steaks (you know what I mean - relatively flat with fat distributed around the
Last night at a dinner for six people, five of us ordered sirloin steak. When the meal arrived, of the five steaks two were clearly sirloin steaks (you know what I mean - relatively flat with fat distributed around the edges) whilst the other three were very clearly NOT (actually they were fillet steaks - big square chunks of meat with zero fat). When we pointed out the discrepancy we were not given any apology but rather TOLD that the three fillet steaks were actually a different "cut" of sirloin...this charade continued for some time - propogated by the manager - Sammy Lo - who remained incredibly rude and unapologetic throughout the evening. In fact his behaviour merely added fuel to the fire - instead of following that old idiom "the cusotmer is alwyas right" Carnevino has clearly decided to follow the maxim that "the customer is ignorant and we know better - don't hesitate to let them know it". It got farcical - had to get out an ipad and show them what a sirloin looked like. Eventually we were told that if we were prepared to wait another 25mins we would get our steaks (how LONG does it take to cook a peace of meat...???)
To add insult to injury the restaurant advertises in it's lift lobby - a "buy one get one free" on a Monday night. When the bill came and this was not honoured I raised it with the server who asked me if i had a "super Monday" card?? Incredulous I relpied that I did not and to their credit they did subsequently make the adjustment on the bill.
There are a proliferation of great steakhouses in HK now - please avoid this one. in talking with my colleagues this morning somebody mentioned that she had a similar experience at Carnevino "they tried to palm off a loin as a ribeye"..obviously a modus operandi here - try to doing this in the US and the response from Sammy ("Thank You Sir Thank you Sir - I'll take it up with the Chef AFTER Service") would likely see him and his staff looking for employment elsewhere. Shame on you Mario and Joe for allowing such behaviour to flourish...
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