上海美華菜館 (已結業)

243 食評

味道

環境

服務

衛生

抵食

15189

土瓜灣

$51-100

滬菜 (上海)

105

WMa

等級2

老豆今晚同我食飯,大家就去屋企附近的美华食。我哋幫襯美华已經有20年，佢之前係一個上海婆經營，之後十幾年就賣盤給一對夫婦，佢地好努力經營並每次我們一家四口來幫襯，都会送上豆漿及豆沙鍋餅。但是，可能已經有1年沒有幫襯，我們坐在卡位時見到以下情形: 首先有個後生仔見到一名食客進入菜館, 雖然沒有雨，那食客是有帶雨傘，個後生仔指住他要求把雨傘放入雨傘桶，那食客說雨傘並沒有弄濕，可否放入其背包,個後生仔說可以。其他那食客就坐在一張空圓桌, 當時的卡位是全部有人坐的 (包括我) ，個後生仔又指着那食客 (其实是長者來的) 叫他坐去卡位 (即搭枱) ，但那食客 (相信是老街坊) 就見他生面口, 就說「叫你老闆出來!」個後生仔就好大聲咁回應話「我就係老闆！唔做你生意! 」後生仔, 我第一次見老闆咁鬧客! 你唔問下個客幾多位就要人坐卡位搭枱??以為自己好巴閉!我以後都唔会再來!

老豆今晚同我食飯,大家就去屋企附近的美华食。我哋幫襯美华已經有20年，佢之前係一個上海婆經營，之後十幾年就賣盤給一對夫婦，佢地好努力經營並每次我們一家四口來幫襯，都会送上豆漿及豆沙鍋餅。

但是，可能已經有1年沒有幫襯，我們坐在卡位時見到以下情形:

首先有個後生仔見到一名食客進入菜館, 雖然沒有雨，那食客是有帶雨傘，個後生仔指住他要求把雨傘放入雨傘桶，那食客說雨傘並沒有弄濕，可否放入其背包,個後生仔說可以。

其他那食客就坐在一張空圓桌, 當時的卡位是全部有人坐的 (包括我) ，個後生仔又指着那食客 (其实是長者來的) 叫他坐去卡位 (即搭枱) ，但那食客 (相信是老街坊) 就見他生面口, 就說「叫你老闆出來!」

個後生仔就好大聲咁回應話「我就係老闆！唔做你生意! 」

後生仔, 我第一次見老闆咁鬧客! 你唔問下個客幾多位就要人坐卡位搭枱??

以為自己好巴閉!我以後都唔会再來!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

用餐日期

2010-07-16

用餐途徑

堂食

人均消費

$50 (晚餐)

jason.bonvivant

等級4

180

In addition to the food aspect of this resto, I wanted to set aside some words to talk about what I have observed in relation to the overall management of this family-run style resto. I am no expert in running a restaurant at all but I am interested in this one among all the others because it so happens this restaurant has been recently featured by one of the popular Chinese food publication and one can find a copy of it on every other table or even a few on a large shared table.
There is nothing wrong in following the recommendation from food magazines but one has to be prepared for some surprises depending on the type and size of restaurants. Shanghai Mei Wah 上海美華菜館 is an old school Shangainese resto tucked away in To Kwa Wan with its decor remained unchanged for the last 2 decades perhaps. When we arrived, a small crowds surrounded the entrance, each group holding the mentioned magazine in hand. (Quite a scene actually)
No waiting numbers were assigned, only by memory of the Shanghainese lady (one of the owners) who seemed to be doing 3 roles at the same time. After a 20 minutes wait, we got our seats finally. There were much yelling all around, staff calling out dishes because of wrong orders and wrong dishes for the wrong tables, missing orders and everything along the line. We got ourselves a wrong dish as well so we did not miss out any action. .... Anyhow, the bottom line of my story is that ... load management / capacity management / stress management or whatever you want to call it ... is a very important aspect of a resto business. The weakness (including food quality of course) will surface immediately when you have a sudden spike in business due to whatever reasons and not ready for it.
If you do want to pay a visit, I recommend you to do it later when the hype dies down a little bit. In any case, I consider this more of an experience than a great meal that would lure me back any time soon. (perhaps I should? hummm)
We started off with the marinated bamboo shoot (cold dish) but it was quite warm because the whole tray of it was literally sitting right next to me above my shoulder where the shelf was without any sort of cover. We each tasted once and we all decided we should stop. Both texture and flavors were a bit ... off. It was super extremely firm and the taste was ... hard to describe. the lady owner saw our plate barely touched at the end of the meal so she asked us if it was no good. We told her what we thought and she politely said that she will cancel it and apologized for the less than perfect cold dish.

Xiao Loong Bao was disappointing with a very dough tip and tick dough / skin. The meat filling was rather dense and lacked juice inside.

Stir-fried eel was really ... thick, both the sauce and the shredded eel pieces. Flavor was rich and deep but too much in my opinion.

Scrambled egg with beef. It looked more like beef with plenty of starch! Lacked flavors did I mention that? Thumbs down.
Rather ordinary wonton chicken soup plus it wasn't not very hot when served.
Shanghainese Stir-fried noodles were ... very doughy which I think can be cooked a bit longer in my opinion. Unexciting.

Likes:
-Caring service form the lady owner
Dislikes:
-Rather chaotic scene during peak hours with wrong and missing orders, likely due to sudden peak of business as a result from recent coverage by Chinese food publication. Thanks to the lady owner and her strong / deep voice, she managed to control the whole serving crew from kitchen, dining area and cashier.
-Xiao Loong Bao - thick dough / skin & tip
Avg Spending: Below HKD 100 per person
Original Post with more Pictures: http://www.jasonbonvivant.com/2010/07/shanghai-mei-wah.html