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2010-07-18
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I really wish I could give this place a thorough review about the food. With a star head chef (displayed so proudly via life-size prop up board), I thought I was in for a great dinner. Too bad our food never arrived.My family (party of 10+) reserved a table for 7:30pm and arrived prompt. A couple people were going to be late so we ordered first but asked the staff to hold on bringing out food until everyone arrived. At around 7:45 everyone was there so we asked a waitress to start bringing out o
My family (party of 10+) reserved a table for 7:30pm and arrived prompt. A couple people were going to be late so we ordered first but asked the staff to hold on bringing out food until everyone arrived. At around 7:45 everyone was there so we asked a waitress to start bringing out our orders. They brought us soup (forgot the name, but the ingredients included crab roe and chicken feet; which was great by the way), and then nothing. We asked the waitress to hurry up with our food several times, receiving the response "your food's coming soon" each time, but still, nothing.
I am pretty sure there will be many that disagree with my opinion, as I do remember seeing the two tables adjacent to us receive superb service. "Superb" may be relative though, as both table arrived half an hour after we did and received actual food (the same dishes we ordered) quickly after they sat down. One of the tables even went through a change of patrons while we sat there (and the second set of patrons were served food too).
Some of the dishes that we ordered were actually quite simple: Two appetizers, a plate of Siu Yuk (Cripsy Pork Belly) and Char Siu (BBQ Pork). Needless to say it was too much for my family when we saw one of the mentioned tables receive not one but two plates of Siu Yuk while the waiters just glazed their eyes at our waiving hands.
9pm: we got up, paid for our soup and left. Obviously such an action prompted the manager to come out and tell us that our food was coming. But it was hard to believe after hearing that from every other waiter and waitress that night. Granted, stepping into the manager's shoes, it would seem quite strange that we weren't served. But the fact stands that we weren't.
Constructive criticism? Dragon King Restaurant, although serving what looks like good food (oh how I wish I could have tasted it), cooked by a top chef, really needs to work on their coordination between kitchen and service. Perhaps standardizing treatment of customers? Fix that and they might actually have something here.
At least they didn't have the nerve to charge us for corkage.
张贴