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2020-04-30
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I'll be honest and admit I was not too big of a fan of the "old" amber before they renovated - bit too stuffy and conventional for me. Visited a few months ago since the renovation and was pleasantly surprised with the changes. The revamped uni caviar dish was great and overall it was good quality fine dining.Then we went back for the "United We Dine" event to support the restaurant industry during the pandemic and WOW the drop in standard was hard to ignore.Their signature uni dish had what we
Visited a few months ago since the renovation and was pleasantly surprised with the changes. The revamped uni caviar dish was great and overall it was good quality fine dining.
Then we went back for the "United We Dine" event to support the restaurant industry during the pandemic and WOW the drop in standard was hard to ignore.
Their signature uni dish had what we suspected to be SEA URCHIN SPINE left in it. This was unacceptable given the calibre of this restaurant, and for this pretty signature dish you actually have to add $298 for it. We sent it back and the waitress disappeared with the dish. Asked about it when the next course was served and she said they were still checking with the chef... Then finally the waitress came back and quite defensively said that "sea urchin spine" was sea salt - funny because it wasn't salty and did not dissolve.
The dish was also not completely finished but they didn't send it back to us. Shame because some caviar was left in it so that was caviar not eaten by the way. The waitress insisted that the dish was finished...
We asked to speak to the manager and this young guy came. He was obviously quite nervous and rambled on about how it was the HERB mixed with the salt (note how the story changed a little here) and was used in the plating that supported the dish. He emphasised how it was edible but could not explain how this decoration got inside the dish. Anyway to us it was not edible.
He even showed us a slab of sea urchin (uncovered by the way, not very hygienic for the next guests) and insisted that it was impossible to get sea urchin spines in this - well, I am an avid fan of sea urchin and I do see spines even in slabs sold in Japan on rare occasion. Rare, but definitely not impossible. The uni flesh did come from inside the spiny shell so telling me that it was IMPOSSIBLE is a weird claim.
Not much of an apology was given all along by all the staff and it was certainly unexpected given a restaurant with 2 Michelin stars under its belt.
Flustered staff also asked us twice about whether we wanted tea or coffee after we already ordered it. Pretty understaffed with inexperienced staff for sure.
Overall, VERY DISAPPOINTING experience after what I thought was a successful update of this long-time establishment.
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