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2007-11-19
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i used to like this restaurant when the jade noodle restaurant in taikoo shing has long long long lineups.now that the noodle shop changed its name but still has a long long lineup, wong ka sa is my best choice for shanghai in the area.but the last visit with my family there was a true disappointment.three of us had ordered beef cake, 小籠包, 蘿蔔絲酥餅, 擔擔麵(少辣) and chicken wui meen and green bean paste tong yuan.beef cake came within 3 minutes of our order, we were amazed. the cake was barely warm, the
now that the noodle shop changed its name but still has a long long lineup, wong ka sa is my best choice for shanghai in the area.
but the last visit with my family there was a true disappointment.
three of us had ordered beef cake, 小籠包, 蘿蔔絲酥餅, 擔擔麵(少辣) and chicken wui meen and green bean paste tong yuan.
beef cake came within 3 minutes of our order, we were amazed. the cake was barely warm, the beef inside were uncooked. and the waitress was SURPRISED when we told her to cancel the order.
小籠包of wong ga sa used to be similarly good as those in Jade, only jade's were cheaper. but this time the wong ga sa has really lost it. the shape and texture and taste were all unacceptable, totally not an enjoyable experience.
蘿蔔絲酥餅used to be so hot that burns my lips. this time it's only warm and i wonder why some "suet choi" was stuffed inside. is 蘿蔔so expensive now???
擔擔麵was the only food that looked and tasted as expected. i thought i ordered veggie wui meen instead of chicken wui meen, there were less than 10 tiny pieces of chicken. so wanna cry looking at the noodle.
the greenbean paste tong yuan used to be green, both inside and out. this time the outer layer is white like normal tong yuan, and when asked why, the long hair waitress explained that "oh, tong yuan is like this, white on outer layer, only green inside" as if we dont know what tong yuan is like.
she was trying to be polite, i have to say, but her logic is just ....
i truly believe the chef has left. no way everything we ordered changed in appearance and taste so obviously without some personnel changes.
is it that hard for a restaurant to maintain good service quality? wong ga sa is not the only restaurant whose quality went down after a good start.
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