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2014-09-02
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Overall the food was good, but there was a big disconnect between the food and the service. If you are going for a special occasion, be prepared take a risk of possibly spoiling your mood. I was with three other friends, as soon as we arrived, a waiter came over to pour some water, but spilt it all over the table, over my menu and serviette. Instead of cleaning it up immediately, he just walked away. So I asked another waiter who passed by to wipe off the table, and he just took my serviette and
Throughout the night, we were served by 3-4 waiters, who were all unprofessional and not attentive. They were not familiar with their own dishes and just gave generic descriptions to the dishes. We had to guess and in the end we had to ask for a menu as reference. A couple of them would mumble and most of the time didn't respond upon requests for pouring of water or wine.
Good thing the food was good and innovative and credit must given to Chef Nurdin Topham. In particular, the amuse bouche with candies carrots, beet chip and cucumber rolls were light and refreshing. The 9 course feast had the perfect portions and just the right number of dishes. The langoustine was cooked to perfection, with a nice touch of Thai from mango peanut and yoghurt. The mackerel was slow cooked and it was to the juiciest, silkiest mackerel I have ever had. The best dish was the banana dessert with baked banana with white chocolate, Sichuan pepper, and caramel, well textured, not overly sweet and had just the right hint of spiciness. I wanted more.
Unfortunately the sweet savoring taste of the dessert was quickly ruined by the poor servicing staff... again. We were offered the coffee/tea menu, before the table was even cleared, and they only gave us 3 menus for the 4 of us. When we asked for one more, we were asked to share! Then we noticed the group of male servers were very eager about taking photos for the pretty girls at the table next to ours. To be fair, the girls were cute, but shouldn't the staff be a bit more professional and treated all the guests equally? Service was worse than a dai pai dong! Has F&B service in HK come so low?
张贴
