Agave Wan Chai (Closed)

You’d think making a loaded plate of nachos wouldn’t be hard to do. A lot of restaurants do them, but why are so many of them using dorito chips, hardened cheese and salsa from a jar? Why do they serve guacamole as if was caviar? My favorite American style nachos used to be from Dan Ryan’s - but going there a few weeks ago they have started skimping on ingredients and quality so now Agave rules in nacho pack in Hong Kong. I don’t have anything particularly good or bad to say for the other dishes