rice_1004的个人专页

Nood food has these lunch boxes with a generous portion of protein, which is perfect as a meal option right after going to the gym at lunch. And they don’t just have the boring old chicken breast, they have beef and salmon as well. My recent favourite is this pork loin with spinach, which actually has more protein than chicken breast.The prices are definitely up there for take out, but they really don’t skimp on the portion size. I find that sometimes the delivery platforms will offer big discounts for pickup so it’s perfect.…查看更多

Not sure what happened to this place because it was amazing when it first opened, I was so happy that there was finally a restaurant in HK that delivered the authentic flavours just like I’ve had many times in Vietnam, instead of catering to the locals’ tastes and preferences.The banh canh cua is nothing like what I’ve had in Vietnam. The fried bread rolls (banh quay) are supposed to be served on the side, instead they dumped it straight into the noodles resulting in this soggy mess. The soup lacked depth and umami from the crab and shrimp which were supposed to be the backbone of the broth. The toppings were forgettable at best, failing to distract from the soggy bread sitting in my soup.In my opinion paying over a hundred bucks for a mediocre bowl of noodles is insane. But even so I was willing to do it if it provided some sort of semblance to the real thing. Alas, I will have to go back to Vietnam for it.The banh mi is really just ok, again a significant downgrade to what I had when they first opened. It was suffering from a poor amount of pâté, as well as lacking a generous kick of spice which is usually present in southern style banh mi. The egg coffee was straight up trash, never mind the flavour but the fact that they had put spoonfuls of cocoa powder on top made it clump so badly and pretty much undrinkable given that I was stirring it for the entirety of the meal. It’s supposed to be a *light* dusting of cocoa powder…Oh and they need to seat people faster during high traffic hours. The level of service I’ve experienced is not good enough. …查看更多

We went for lunch on NYE and had booked a table in advance, though I didn't see the need for it as half the restaurant was empty when we arrived. My verdict is that there are definitely better options for pizza elsewhere, despite being located in PMQ I don't find the dining environment particularly pleasant. The service was subpar, there were clearly enough waiters running about but they seem to be quite inattentive.  We wanted a light bite so we just ordered one appetiser and one pizza to share.   First off this isn't even what an authentic calzone is supposed to be, a calzone is a folded pizza with toppings on the inside, not on top. Appearance wise, this is very much tailored to the locals' preferences, I suppose the half moon shape looks good for the gram.  Taste wise, the salami was just TOO SALTY. I have little else to say because that completely ruined the pizza for me, I couldn't taste anything else. I thought I was going to get kidney failure from the amount of salt I ate.We also ordered this combo of 3 frittos, the risotto balls were somewhat nice but the rice is al dente no more, the menu mentioned it has bolognese and I was curious where that went. The fried potato and seaweed dough balls were passable, both were a little dry. For the love of god and the sake of your kidney, do not get the calzone. If you're still inclined to pay a visit I suggest trying another pizza.…查看更多

Let me begin by saying that eating keto is not a cheap lifestyle, every single keto place I've been to is quite expensive, and this one is no exception. Tiramisu brownie cheesecake - $88Burnt cheesecake w/ caramel - $88Cheese bread - $28Hojicha - $55Chocolate - $65The thing that went wrong for me is the texture. Most noticeably with the giant dollop of caramel sauce on top of the burnt cheesecake, I think light and airy might be the best description for it? It was strange, it lacked that burnt and bitter taste, there was no flavour! It was just plain sweetness. Made me question what I was eating for a second... and then it struck me. They must have used some kind of alternative sweetener in place of sugar! That explains why it tasted so weird. The cheesecakes themselves were passable, couldn't really tell I was eating brownie.The cheese bread...  don't bother. It's just "cheese" cubes inside the bread which was quite dry. And my goodness these were some expensive drinks. Honestly I can't help but find this to be another instagram cafe fishing for likes. While I appreciate their effort in making keto desserts, to stand out in the crowd of new cafes opening every day, I feel that the food is a bit lacking. Sometimes the keto version of normal desserts just doesn't work out, and that's okay because it isn't just about substituting sugars and diary with alternatives. I think there is definitely room to explore and innovate in terms of the textures and flavours. Keto caramel just doesn't work... please. …查看更多

This is a super cosy cafe with seating for about 4-5ppl, we came on a weekday the first time so we got seats right away, but when we came during the weekend there was a small line outside at 12 already. The shop is run by the chef who is French and his wife who assists in the kitchen and handles the cashier, the service is quite slow as the chef seems to cook one crepe at a time (even though I spot 3 crepe makers). Honestly very simple and modest presentation, but never judge a book by its cover for this was delicious! The crepe had a decent thickness so they were very generous with the fillings. Besides the spinach and salmon, I think there was cheese inside as well and that just took things to a different level. But the crepe is the hero here, it was a little chewy with a pleasant wheat flavour and the edges were slightly crispy, and together with the savoury fillings this was just so damn good.  And the balsamic salad... normally I hate balsamic salads but I liked this one so much!! It had just the right amount of acidity, made me realise that I didn't like the ones I had before because they were practically drenched in balsamic vinegar. The homemade chocolate ganache caught my eye on the menu so decided to give it a try. It wasn't bad but it didn't wow me like the savoury crepe did, I've also tried their baked apple crepe on another occasion but again it wasn't anything special. It seems to me that their savoury crepes > sweet crepes, but I still have to try their brown sugar and lemon juice crepe as that was the first crepe I've ever tried many years ago and it was definitely an eye opener. Their hot chocolate was quite nice as well. If you're looking for a place that serves authentic French crepes, look no further. This is the place. They also have croque monsieurs and even croque madames! Super rare to find in hk. I love the homey vibe here, it doesn't have instagram worthy desserts or decor but that's why it's so great. At the end of the day, good food is what matters.…查看更多

R&R bagels remains to be one of the few places that do a legit western style bagel, best to enjoy these in store as they're best when fresh and warm! I always get the bacon jam BLT with a sesame bagel, they have all day combo deals with coffee or soup as well. Their bagels are soft and chewy, there are many options to choose from, I wish they could toast it even longer though. The thick layer of sweet bacon jam is just so finger licking good, always so generous with the fillings that you are bound to get your hands dirty. Also their coffee is actually decent for a bagel joint.…查看更多

First time coming here since they moved to a new location. I was surprised to find a massive round table arranged for the 3 of us, but they said that it was already the smallest one they had.  The interior is clean and spacious, with private rooms available if you had a large group. The auntie waitresses were all super nice, which is pretty rare for a local Chinese restaurant! The dishes are on the small side here, so don't be afraid to order a few more! Despite there being a few misses, I love this hearty little restaurant. As someone who doesn't really care for pig intestine, this has completely changed my mind! Honestly I'm not sure what it was... the 3 cup sauce? The soft chewy texture? The absence of intestine flavour? All I know is that I'll definitely be back and order this again. I saw this being recommended by a lot of people so decided to give it a try. It was a solid cuttlefish cake, at least it wasn't all flour like most others.This is probably my favourite dish of the night, the shrimp paste is a-mazing! It was pungent and had great umami without being too salty! The squid was cooked perfectly, it had just enough chew for me to savour my bite. I have to say $188 for this humble bowl of briased pork belly seemed a little steep. The pork belly were fine cuts with a great fat to lean meat ratio, but there were two massive pieces of very tough meat at the bottom of the bowl... disappointing.The fried pigeons were also a let down. Despite being juicy on the inside, they were unfortunately under seasoned and lacked that crispy savoury flavour I look for in a fried pigeon. They were also rather big and as a result one of them was undercooked on the inside. :( Also this is only available to order from 2pcs+.They didn't have the fish noodles so opted for this instead. It was actually pretty decent, I loved the little bits of fried pork lard they had thrown in there and the sauce was delicious. For some reason I was expecting there to be shrimp roe but that was just the Chinese name of the noodles used. Very generous with the pearl oysters, it was going well for me until I came across egg shells in the omelette, and it wasn't just that one piece but subsequent pieces that I had after.The flavours of the chicken were great but it wasn't as meaty as I had hoped, there was quite a lot of bones. Loved how they used red dates to give it a bit of sweetness though.…查看更多

Paid a visit for lunch despite dinner restrictions having lifted the day before, I noticed that the lunch menu had changed already, I believe they had 12/14/16pcs before, now it had changed to 2 options of 13pcs $1000 and 16pcs $1300. I felt that 16pcs are a bit too much for lunch so I opted for 13.The shari was a little too acidic for some of the white fish, almost drowning out their subtle flavours. The rice was changed once but both times were still a bit too warm. The dining atmosphere was quiet but comfortable, with the chef occasionally chiming in to joke with the customers. The service was top notch as usual, the waiter was attentive without being intrusive. However it felt quite rushed as there were only 3 of us, lunch was over in 45 minutes, probably record time for a 13 dish course.  The overall experience was pleasant despite feeling a bit hasty but it certainly felt like it could be more given the price point. Oh and the pickled yamaimo is a must eat.Really wanted to like this one, the cuttlefish was sweet and sticky but it was dominated by the strong acidic shari.Always a crowd pleaser, perfect balance of fattiness and unami.Otoro was a bit of a let down, there were still some tendons in mine. Thick cut of scallop with the crunchiest seaweed is a winning combo.Blanched just enough to retain a bit of the bouncy raw texture on the inside. Yum.The pickled kombu was a little overpowering, think I prefer the normal version of aji.The smoking of the sawara is ingenious. Shiro ebi was super sweet  Anago was quite hot, it was soft and delicious but had some very thin bones.Back of tuna neck very rich in flavour, very generous handroll indeed. Tamago had a nice texture, it was like a custard and cake hybrid.…查看更多

Birdie is hands down the best yakitori in my opinion, I find the seasoning of the skewers here are a little on the heavier side compared to the other yakitori joints in town, it's how I like it but it really depends on personal preference. My favourites are definitely the tsukune and corn, the deep fried chicken wing is also better than the normal wing. Can skip the pancetta mozzarella roll, it's not bad but it's literally just ham and cheese. I would focus on trying the chicken items. ⭐️Tsukune ThighSkin⭐️Neck ⭐️Gizzard Soft bone⭐️Tail Quail butterfly ⭐️Wagyu harami Pork bellyPancetta & mozzarella⭐️Corn with butter ⭐️Deep fried chicken wing …查看更多

Let's not deny that everyone comes here for the uni pasta, but I find that this place offers so much more than that! Tried the uni pasta the first time and wasn't wowed by it but I loved the texture of the handmade pasta so I've been trying out other pastas ever since.On this visit I decided to give their miso iberico bolognese a try, normally not into spag bol so it seemed like an ordinary item on the menu. This turned out to be the best pasta I've tried here! The iberico was in small chunks instead of being grounded like traditional ragu (which renders the meat tasteless imo), the iberico was fatty and flavourful, complemented by the sweetness from the carrots. Not to mention the thicc handmade pasta that retained just enough chew for a very satisfying mouthful. In a sense this was not at all like your traditional bolognese and that's why I loved it so much. Their pizzas are so overlooked it's ridiculous, I'm no pizza connoisseur but this hits all the right spots for me. Perfectly thin and chewy crust that holds all the toppings without turning soggy, salami wasn't too salty and just an adequate amount of cheese. A must get every time.Second time I've order the squid because it's that good. It was cooked perfectly, slightly charred to amp up the squid flavour, goes well with the salsa verde. Although this time I feel the mint was a little overpowering.Overall solid and inexpensive place for pasta/pizza fix, I would definitely make a booking ahead of time though, during the course of lunch I saw about 5 couples being turned away because they hadn't booked a table.  If I have to be nitpicky it would have to be that they don't serve water for free, if you want water you're gona have to get their expensive antipodes water.…查看更多

I had booked the restaurant for my dad's birthday a month in advance, specifying window seats which were arranged for us. As a Chinese restaurant whose clientele I assume is mostly middle aged to elderly people, I would've hoped for better lighting as I watched my parents struggle to read the menu and had to shift the table lamp over for assistance. The restaurant was very, very dark and relied on strong spotlights to illuminate the table. I know little about the art of interior lighting but god do I despise spotlights, especially strong ones that reflect off the table and turn my meal companions into ghosts. The ones here were exactly like that, they allowed me to take great photos and the food does look good when the light shines on them, but they made my eyes uncomfortable and I didn't like how the ambience reminded me of a bar. The roast goose was supposedly their signature but it didn't wow me at all. The skin had a slight crunch, the meat was succulent, it was presented in a pretty pipa shaped dish, but honestly I couldn't discern it from other roast goose I've had from lesser renowned restaurants. This is definitely the most expensive oyster omelette I've had in my entire life. Unfortunately it was just so, SO oily, even divided between the 4 of us it felt really heavy. Despite the generous distribution of oysters there was nothing that justifies the $260 price tag, it's not like oyster omelettes are a super delicate and time consuming craft. Lesson learnt: don't bother to try a local delicacy that was already perfect in its own way at a fancy restaurant. You're better off finding a good one on Temple street.Now this was disappointing. This portion is pitiful for it costs almost $1000, there was nothing remarkable about the seasoning and the way it was cooked, the lobster itself was fresh but it really is just a lobster stir fry with mushrooms and peppers.The braised garoupa was nothing out of the ordinary, the garoupa was meaty but the portion felt a bit small. The clay pot was just decoration as it wasn't sizzling hot when it came to the table. Again, typical Chinese restaurant flavours. Here comes one of the redeeming dishes of the night! The fish noodles were absolutely delicious, we were told that they were made from 3 different kinds of fish (though I can't really tell), it had the same bouncy texture as fish balls, only in the form of noodles. The seasoning of the stir fry was great and the other components were subtle to let the noodles shine.We ordered 5 dishes for the 4 of us to begin with, thinking that it should be more than enough but the portion sizes turned out to be smaller than expected, so I ended up randomly picking something from the chef recommendations, I decided to go with red meat since we've already had seafood and poultry.The menu described this dish as deep fried spicy beef with nuts and honey, in my head I had envisioned whole nuts tossed with the beef as commonly seen in Chinese dishes. So it took me by surprise when I noticed that the nuts were actually grounded and adhered to the beef with honey. The first bite was SUCH a pleasant surprise, from the crunchy coating of nuts to the sweetness of the honey, to the extremely well seasoned beef that was still juicy on the inside. The beef wasn't the tender kind, but I liked how there was a bite to it, it allowed me to savour the well balanced flavours and textures that were going on inside my mouth, I was almost tempted to order a beer to go with this dish! I don't know what I was expecting from the mango mochi, I was just happy that they put a birthday sign without me having to remind them. But the "mochi" was actually a ball of cream with bits of mango inside. I guess it wasn't the kind with actual mochi and a large chunk of mango. We also ordered the mango sago and ginger milk curd, which took a really long time and the waiter assured me the ginger milk curd takes longer to make. The mango sago was average, and the ginger milk curd was not quite a curd,  I guess the chef sort of failed to make the curd happen. Nonetheless the curd had a nice and intense ginger flavour which I absolutely loved! If only the curd had been successful.Overall, service was topnotch, I always find that good service can make a bad meal somewhat tolerable. Not that this meal was bad by any means, but there was nothing that wowed me enough to warrant another visit. In my opinion the restaurant suffers from an identity crisis which is common to almost all western style Chinese restaurants, it isn't sure if it wants to be modern and hip, or really focus on the craft of Chinese cuisine. Oh yes and the teapot was a major, major fail, it leaked water out the spout every time tea was being poured, the restaurant seems to be aware of this otherwise there wouldn't be a napkin and a plate underneath the teapot. No matter, soon the plate couldn't hold the water anymore and I was wary of tea landing on my phone/camera every time the waiters filled up our tea cups.…查看更多

Service has always been painstakingly slow here, but I've always been forgiving since this is just a school canteen and I'm pretty sure paper & coffee hires those who have some kind of difficulty finding jobs - so not exactly professional baristas. But it's still infuriating sometimes waiting for close to half an hour for ONE coffee during non peak hours. The coffee and food here certainly cost a lot less than commercial coffee shops outside uni, but they are not cheap by CU standards. That is why I was surprised to see the size of the large flat white that I order almost every other day having shrunk in size by A LOT. When I received my takeaway order I did a double take and asked the barista if they had given me a small flat white instead. Honestly the yellow cup gave the answer away already (they use grey cups for small and yellow for large), but I was just baffled to see the large cup shrink so much, and it wasn't even filled up to the top! The barista explained that they had changed the cups, for whatever reason I wonder?? I took one sip and it tasted more like a macchiato than a flat white, I think I have just lost the only somewhat decent source of coffee here at CUHK...…查看更多

When I heard there was a new fusion noodle bar in town opened by the same restaurant group that owned obp, I knew I had to try asap! I had booked online just to be safe, thank god it wasn't walk-in only like obp. The restaurant was in a slightly covert location in between sheung wan and sai ying pun. The shopfront was... unassuming to say the least, it didn't even have a sign yet (the chef said they're working on some big neon sign), so it was a little difficult for me to locate it at night.My partner had secured bar seats for us (yay!) so I got to watch all the action that was going on in the open kitchen. The restaurant is basically identical to okra which used to reside here before they closed down. We ordered the beef tartare, fried chicken, sam gae and spicy chicken noodles for the 2 of us, one of the chefs were kind to let us know that they had a smaller portion of the fried chicken (4pcs boneless thigh) for $58 as he thought we may have ordered too much, but we decided to go with the original portion anyway.I wasn't sure if I was just hungry or the fact that I was sitting there watch all the cooking happening but service felt a bit slow, which was understandable since it was still their soft opening and they were a little understaffed (the chefs were also the waiters and cashier). The beef tartare looked mouthwateringly good as they tossed the raw beef in the spicy gochujang sauce, and then proceeded to meticulously arrange dollops of yolk, seaweed puree and micro herbs on top. The chef had advised us not mix it and simply scoop the tartare onto the sago chips to enjoy, and if it wasn't salty enough (it was) we could eat it with the salted yolk floss(?) in the middle. I loved the gochujang based sauce they tossed the beef in, but I found it a tad overpowering as the texture and flavour of the beef was masked. Because we didn't mix it all up I was able to sort of distinguish the seaweed puree and duck yolk, overall it was a very satisfying mouthful combined with the crunchiness of the sago chips.I am pretty picky about fried chicken in general, achieving a crispy exterior and keeping the interior juicy should be the minimum standard and the fried chicken here seems to tick the box. There were 5 generous pieces that were coated in furikake, they were piping hot when it came to the table, and super juicy on the inside. The furikake didn't seem to impart much flavour, I find myself reaching for those delicious sides - the kimchi coleslaw and pickled yuzu radish - in between bites as I found the flavour of the fried chicken a little... generic? To me this dish heavily relied on those side dishes and the spicy sauce to give it character. As I watched the chef finish off the chicken noodles with some freshly ground ginseng, I was very excited as I took the first sip of the chicken soup, expecting a ginseng-chicken flavour bomb to hit me, boy was I disappointed. While the soup had that jammy texture which tells me it's rich in collagen, it tasted just like a homey chicken soup to me. It wasn't bad by any means, it just lacked that kick of ginseng I was expecting. I guess I was looking for something that sets it apart from all the other chicken ramens out there. I suspect the chef had decided for it to have a very humbling gingeng flavour to accommodate the locals' palate. The chicken charsiu was succulent but the noodles didn't wow me.While the beef tartare was still good despite having too much sauce, I couldn't say the same for the spicy chicken noodles. The plating looked promising, I wanted to like this so much. I had a taste of each component before mixing it all up, it's basically a korean version of a mazesoba, which is a soup less ramen with toppings like furikake, bonito powder, spring onion, seaweed etc. Unfortunately after the noodles were thoroughly mixed, everything was lost to that spicy chicken sauce. I think this dish would benefit with larger cuts of the chicken so it's more distinguishable, the intensity of that sauce could be taken down several notches to let the other components shine, as well as the option to add additional condiments as you would enjoy a bowl of mazesoba.Overall, there were some creative ideas behind the dishes but they could benefit from better execution. As a restaurant that labels itself as a noodle bar, I was surprised to see packaged noodles and udon being used as I observed the kitchen. There was nothing wrong with the noodles, they were cooked well enough, but having noodles made in-house would definitely benefit the dishes because you would be able to alter the thickness, length, texture etc. to work with whatever you are serving with the noodles. I have to commend the chef/owner for trying to engage in conversation with customers to acquire feedback for the food, he seems like a passionate person who genuinely wants to improve his craft. I am excited to see where this noodle bar goes!…查看更多

I just want to say I absolutely loved SOMM's service, the level of attentiveness and hospitality from the waiters just made the dining experience so much better. We told the waiter what we wanted to order - two appetisers, two mains and a dessert, he expressed concern that it might be too much for two girls. I was a little baffled at first because I showed him pictures of what I thought was the portion size of the mains, he chuckled and said that those are brunch portions, dinner portions are actually double. So we took his advice and skipped one of the appetisers.We started off with a bread basket and normally I don't hold high expectations for this segment of the meal, but after I polished off the entire basket by myself (my friend isn't a bread person), I totally get the hype over their sourdough. It was so amazing that I've already booked their brunch by the time I'm writing this!The uni french toast was alright, the uni was fresh and creamy and the french toast had a subtle crunch to it, both elements were good but I wasn't sure if the two had enough chemistry together to justify it being $268 apiece.The duck breast was cooked to a perfect medium rare, the skin provided a slight chewy texture, and the butternut squash was a refreshing contrast against the richness of the duck breast. Pictured is half the portion, as the dish was presented in its full portion and we were given two plates to share the two pieces of duck breast. But the duck jus was poured by the waiter onto the original plate so it seemed a bit clumsy to eat on one plate and dip the duck breast in the jus which was on another plate.The star of the meal was definitely the bresse pigeon with foie gras! The dish was kind of like a beef wellington but with pigeon, foie gras and what I think was spinach wrapped inside the pastry. It was definitely a flavour bomb, each layer was perfectly executed; the pastry was flaky and buttery, the pigeon was cooked to perfection and I just can't describe how scrumptiously soft it was! I've certainly never had pigeon cooked to this level of doneness before, so I've always assumed that it was just a tougher kind of meat. The foie gras despite being a thick layer provided an adequate amount of velvety fattiness which complimented well with the pigeon and pastry. Again the dish was already divided into two plates for us, allowing that beautiful section cut to show the delicate layers, the whole thing was quite filling indeed.I've heard raving reviews about their chocolate souffle so we had to order it despite me not usually gravitating towards chocolate desserts as I find most are too sweet or heavy. So I was pleasantly surprised by the subtle sweetness of the souffle, and the ingenuity of using chocolate sorbet instead of ice cream made the whole thing more refreshing than heavy!Overall the ambience and service was great, despite the restaurant being a bit too dimly lit for my liking, it was very warm and cosy inside. Totally recommend the pigeon and chocolate souffle, and don't skimp on the sourdough basket! …查看更多

This whole dinner was a complete failure in my opinion, it was so bad that it was almost comical, me and my partner literally cracked up every time something new and disastrous happened.I had booked a table for NYE via whatsapp, I was very specific about which table I wanted - I even sent them pictures, and I was pleasantly surprised that they were very accommodating and secured that particular table for me, let's be honest we were all attracted by the décor. However, on the night the staff told me that they were unable to provide that table, she told me that the restaurant does not guarantee tables for customers, I showed her the whatsapp chat and she later transferred us to a sofa table (we were originally seated in the middle of the dining room).When ordering I asked the waiter about portion sizes as I wanted to order two pastas between the two of us, he suggested ordering a pasta and a main instead, I've heard bad things about the mains so I wanted to pass. Overall the waiter was not very helpful with ordering.For a $480 sandwich, there was nothing refined or delicate about it; the focaccia had holes in it (not pictured) and the uni was kinda melting. Taste wise, it was surprisingly good, I didn't expect much from the tuna but it was soft and flavourful, the uni and the caviar added an extra layer of umami on top and I'd say it worked quite well together in a mouthful. I also noticed they used golden caviar instead of black perhaps because it was NYE. This is a dish I would eat again if not for the hefty price tag.Then came the red prawn linguine, we never asked for it to be divided into two portions nor were we notified that it would be divided. Why did I have such a big problem with this? Oh that's right because the divided portion size was pitiful. PITIFUL. I almost didn't wanted to take a picture of it. This was a main right? I could down that plate in 3 bites. The dish itself was good, the prawns were slightly cooked on the outside, the inside still had that raw sashimi texture so you get the best of both worlds. Pasta was al dente as it should be. Again, pitiful portion size.I asked the waiter not to divide the next pasta and the kitchen complied thankfully. The portion size of the duck confit fettucine was so generous... and this was the less expensive pasta! Why should the portion size be so different? And oh my goodness the fettucine was an absolute disaster! I am no expert in Italian cuisine but I do know that fettucine is not supposed to be paper thin! As you can see in the photo it was so thin that it was translucent, it reminded me of a type of Taiwanese noodles. The duck confit was nothing special, the sauce was pretty mundane, maybe I was too in awe of the pasta itself to make logical judgment. We didn't even bother ordering dessert because we didn't want to be further disappointed. Also the waiters were just lurking the entire time, I sat on the sofa side and it was just so distracting seeing 5 waiters just snooping left and right, this is a pretty personal thing so it might not bother everyone, I'm just extremely sensitive, I think the best waiters are the ones in stealth mode unless you need something from them. Just when we thought this silly dinner was over, as we attempted to walked out of the restaurant, we were ushered out to the back door... that's right, a fine dining restaurant ushers customers out the back door. Did you not want me to disturb your customers as I walked out? Was the front door locked already? Or is this normal behaviour I should be okay with? …查看更多