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2010-10-26
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OPEN OYSTER ruined my evening!Having recommended by friends and checked out your restaurant on open rice, I decided to try this restaurant out on Saturday 9th Oct 2010 but it was a complete nightmare and a total disaster.It was 9pm when I arrived and the place was NOT busy with only 1 table of 2 outside at the outdoor seating area and 2 tables of 2 seating inside the restaurant. There were 3 cooks, 2 waiters and a waitress on duty. I was approach by a nice English speaking waiter (local born Asi
Having recommended by friends and checked out your restaurant on open rice
, I decided to try this restaurant out on Saturday 9th Oct 2010 but it was a complete nightmare and a total disaster
.
It was 9pm when I arrived and the place was NOT busy with only 1 table of 2 outside at the outdoor seating area and 2 tables of 2 seating inside the restaurant. There were 3 cooks, 2 waiters and a waitress on duty. I was approach by a nice English speaking waiter (local born Asian) explaining to me what is good on the menu
. They operate a system that if you order wine or beer from them your oysters will be cheaper. I had a bottle of white wine that I like with me and I asked the waiter whether they charge corkage and he said they charge HK$200 per bottle but if I order drinks from them then the corkage could be waived
.
I therefore took a seat outside while waiting for my friend to arrive and enjoyed 2 bottle of beers ordered from the waiter. I ask the waiter to chill my bottle of wine with an ice bucket and bring 2 white wine glasses but I have to wait 15 minutes before he can find the right bucket (first one was leaking!) and the glasses arrived with lips stick on it
! He went away and tries to clean it with a dry tissue which only made the situation worse. I had to ask him to wash it again before I can enjoy my wine
.
Once my friend arrived we proceed to order the food which I will explain as how I was disappointed with your restaurant.
Oysters
We ordered Pacific, Irish Rock, Ancelin, Belon 0000 and cherrystone. The oyster was OK and fresh but the Cherrystone Clams and Belon 0000 were very small and for the price they charged it was not acceptable. When I comment it to the Manageress (Appeared in the Restaurant at around 9.30pm) she said because the 2 items is still not in season yet!
I wonder why they bother offering it to their clients if it is not at its best! 14 oysters we had all together and it was not a good start of the evening
.
I had to open and pour my own wine, no service at all!
Main Course
We ordered the Angus rib eye (HK$185) and I asked for medium but the Manageress recommended it to be cooking Medium- rare to enjoy its best. I opt for her suggestion and I also order a piece of lamb rack (HK$38), a side salad (HK$48), a pasta with bacon, mushroom and cream (HK$68). While waiting I saw my steak being cooked by a waitress although the cook was behind her “coaching”
. The steak arrived and it was cooked medium-well done. The steak was tough and chewy so we did not finish it and give the benefit of the doubt to ourselves by not wanting them to cook another piece since it could be done by somebody else other than the cook!
I continue to pour my own wine and try to enjoy myself
. The Lamb rack was Ok with nothing special and when the pasta arrives the portion was so small and it really looks like a side dish! The side salad arrived tossed with olive oil and vinegar and when we ask for extra oil and vinegar it was not available
!
We decided to STOP and ask for the bill and the Manageress kindly offered us coffee on the house which was good of her. However, when I try to settle my bill I was charged for bread which nobody said it will cost me HK$22 a portion and I was also charge HK$200- corkage
. My bill came to HK$1198- and the Manageress said everyone would be charged corkage and no exception will be made. I was most disappointed but all the staff was gone without anyone to refer to and it only shows how cheeky your people can be in the restaurant trade
.
The overall experience is NOT good and my option is that nowadays in HK, food commodities prices are no secret to consumers. If one wants to make a decent profit out of running a restaurant, they have to do a lot more than just opening a few oysters and charge people 2/3 times on top of the wholesale price.
All in all OPEN OYSTER can be sum up as a small place with a section of food sold at a lower than market price to attract customer to go in, then by giving SMALL portion and charge everything on the table as extra to make their money. By judging at the amount of business you had last night you need to do a lot of hard work to polish up their amateurish service, unethical management and unprofessional staff attitude
.
OPEN OYSTER ruined my evening!
An Extremely Unhappy Customer
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