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2021-02-20
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I came with a high expectation after reading few interviews on this restaurant. I called to place my order: as the shop prides itself over the briskets i went for the plain version (no noodles/ho fun)淨崩沙腩; other reviews raved about its curry too so the curry combo咖哩三寶 was in the bucket. Specifically I asked how long it would take them to prepare and the lady replied with much confidence that it would surely be within 15 mins. Arrived at the door, the resto is tiny 10 seats max. 2 were nearly don
Arrived at the door, the resto is tiny 10 seats max. 2 were nearly done and 4 just got seated; so I went in to ask for my order. “We have many orders we will get back to you.” “But I ordered in advance over the phone and I’m told 15 mins! You cant even tell me how much longer?” Silence. Few customers standing next to me started rushing for theirs too, apparently they too had been waiting for long. If anyone has watched Hell’s Kitchen this is equivalent to the scenario where Chef Ramsay would scream HOW LONG and when the chef remains silent Ramsay would go berserk! Same case here with head chef/ owner Mr Chan—no reply to customers, no communication with his staff—seriously, how long?!
You will lose customers even before anyone gets to try the food.
Finally—about the food:
No MSG, good.
Fresh briskets, good.
The broth—I felt it was watered down. It’s not bad, it’s sweet, garlicky, but it could be more beefy.
The turnips—it’s tender but they didn’t absorb any broth, as if they are being cooked separately.
As for the curry combo, there are fish balls, pig skins and turnips. It might be good for those who can’t take spicy, it’s a bit plain for my tastebud. Better off to be called Laksa combo. Fish balls are soft, not the texture I prefer either. I won’t be ordering this in the future.
So there are definitely rooms to improve the quality and the service. It’s obvious they are green to the industry, if there’s true passion in food, I’m hoping they will be humble to take critics.
張貼
