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收銀員態度有問題 辣炒芝士年糕冇芝士，係咪應該要收到訂單就同客講？唔係等到取餐先講作為顧客，少咗主要配料，應該係確認訂單時主動告知，而唔係等到取餐時才通知。咁樣可以令顧客有更佳的選擇和預期管理。 佢自己又講嘢一舊舊，聽唔清楚（因為唔相信辣炒芝士年糕竟然冇芝士:)）問多佢一次，就黑面…對方的語氣和態度都令人唔想再幫襯希望貴店能夠重視顧客的反饋，提升溝通及服務態度，並在餐品供應出現問題時，及早通知顧客，避免類似情況再次發生。 …Read More

Only opened for less than a month, there has been so much rave about this new venture in town and being an avid hotpot lover (I mean don’t we all  ) , we’ve decided to give it a try when the temperature dropped these two days.The moment we stepped in the restaurant, our eyes were caught by this huge graffiti on the wall where there’s an “ocean goddess” with waves-like hair; and its relaxed yet very trendy and hip ambiance perfectly sets our mood for the meal.The menu provided us many to choose; from hotpot must-haves to some innovative sides like the sake bombs and tofu flower gelatos which come in a couple of flavours. We ordered the house’s signature “The Drunken Pot” – a 5-in one pot with a flaming papaya in the middle. We chose the Shrimps, Crabs and Clams broth, Sichuan Spicy soup, Satay and Squid Ink Seafood broth. The “flaming papaya” was a crowd-pleaser with the flaming concept; it was fun to watch and also delicious to drink. For the broths, I particularly liked the Shrimps and Clams one with its briny and delicious seafood richness, however I think the Sichuan Spicy broth could be a little spicier as it tasted a bit too mild even for a mediocre like me.We’ve also ordered a Sake bomb out of curiosity, and the waiter helped us dropping it into the shrimps, crabs and clams mix which complimented it nicely with a bit of a punch from the sake.The angus beef held on a wooden rack was a top-notch with every exquisite slice cut to precision and its exceptional marbling and mouth filling meaty flavour.Apart from hotpot, The Drunken Pot also offered fresh-out-of-the-ocean sashimi. We ordered an assorted sashimi platter. The Botan shrimp was my favourite for its soft texture and super-fresh flavour.Ending the night was a delectable matcha molten cake. Living up to expectation, the centre was filled with warm and oozing runny matcha. To conclude, The Drunken Pot surely didn’t disappoint. With its chic ambiance and quality food, I would definitely revisit!…Read More

We went to L’altro last week to celebrate my best friend’s birthday. We were seated by the window where you can have the view of the hustle and bustle of the city, while enjoying the tranquility of the restaurant ambiance. We commenced with a basket of warm bread. There was quite a selection of bread, of which I loved cheese most of its soft and flavourful texture.The amuse bouche was saffron arancini. With its crispy outside and deliciously molten inside, it has set the perfect mood for the coming courses to come.The first course was a Mediterranean red tuna tartare, which is one of my favourite dishes of the night. It is like a reinterpretation of the Italian classics, paired with the parmesan cracker, basil sorbet and cherry tomato soup; the subtle peppery flavor of the basil complements the tuna very nicely. My bestie, on the other hand, got the Scallop with Watermelon Sauce and Cucumber Sorbet, which was equally lovely. The waiter told us that the chef pan-fried the scallop on one side, which gives a beautiful crisp on one side and a contrast of a soft scallop carpaccio on the other. Together with the cucumber sorbet and a nicely cut cube of watermelon, it was refreshing and well put together.Next up was Spaghetti with Italian Clams in Sea Water Emulsion; it is not quite an Italian meal without some pasta, and we were told that this dish was the restaurant’s signature. With a strong buttery taste and an abundance of parsley and capers; this hand-made spaghetti was hands down one of the best I’ve ever had.The fourth course was Roasted Lamb Striploin with Fried Potato Napoleon and Black Olives. The lamp striploin had a pink hue in the centre and was very tender, with a slice of pork cheek wrapped on the outside. Accompanied by two pieces of potato mille feuille and a lovely olive sauce; the dish was just about right.Moving on from the savory courses, the first of our dessert was the house’s signature gelato miramonti. The waiter told us that we could choose from two toppings, either seasonal complements (warm strawberries) or a decadent hot chocolate sauce; and I opted for warm strawberries. With the right balance of acidity and sweetness, it was refreshing to eat especially in this boiling summer weather. We also had the Black Tea Crème Brulee with Gratinated Peaches and Sorbet. We enjoyed the hint of black tea in the silky smooth custard; together with the crispy shell which was always a bliss.…Read More