Read full review
2011-04-06
20 views
Years ago when I patronised, orders were taken inaccurately, food served untimely, and that very much spoilt the dining experience.Back to 2011, these areas have been improved, not too sure if the occupancy affects (3 tables for buffet including mine for the entire restaurant) but glad to see that something has been done. For some reason, the service crew were mostly gloomly throughout my dining. The lady who brought us to our table hardly smiled, it was only after taking much orders from us tha
Back to 2011, these areas have been improved, not too sure if the occupancy affects (3 tables for buffet including mine for the entire restaurant) but glad to see that something has been done. For some reason, the service crew were mostly gloomly throughout my dining. The lady who brought us to our table hardly smiled, it was only after taking much orders from us that she began to ease up on her facial expressions. The lady captain for the day, gave us an impression that we either stole her money or jinxed the restaurant for the cricket-like quietness. No smiles throughout from her and another elderly female waitress.
The fact that there were only 3 tables occupied, does not quantify waitresses and captain to THROW the order clips to their clip basket. My table was just 1 metre away from this attitude coarse attitude!
For the spread, you can pretty much order everything once, within 2 orders for a total pax of 5. I wouldn't say that the paucity of the spread is the lacuna at Zhou's for there are some good ones and many others which have nothing to shout about.
There are so many others to try out but I guess I'll just name some of the usual calls and the better ones :
Char Siew Bao aka Steamed BBQ Pork Bun
Not too sweet. Not very fluffy texture and occasional rigidness of meat.
Char Siew Su aka Baked Flaky BBQ Pork Pastry
Meat was more tender than that of the Bun.....very weird...
Fried Eggplant with Pork Floss
Thinly sliced eggplant brought to deep frying served along with pork floss. Good good good! Not too oily
Fried Noodles with Soya Sauce
Almost equivalent to Ee Fuu Mee but of different noodles. Not too salty and appetizing, though the noodles were a little overcooked
Steamed Guo Tie with Sichuan Sauce aka Chinese Gyoza
Succulent filling. Good mix
Pan-Fried Carrot Cake
A little dry but quite tasty, seems like they put a little pumpkin in it to make it taste sweeter
Pork Congee with Century Egg
Each serving comes in an individual bowl. With each bowl, you can find ONE small slice of century egg, the size of your PINKY's NAIL. I repeat, not your pinky, but the size of your pinky's nail. Apart from that, the congee was very watery and pretty much tasteless.
Rice Dumplings aka Tang Yuan
Not hard and not soft. A hell lot of flour and little fillings.
The rest of the dishes were just OKAY, nothing exquisite. Try to avoid the Deep Fried Chicken Marinated with Prawn Paste aka Har Qiong Kai as the chicken is not served warm.What I was told from the captain when I addressed it to her was " This are cooked all at once already." Rendered speechless. Period.
After taking our last orders, the crew members brought out their dinner to one of the tables in my area. They had a total of 8 dishes for approximately 12 crew members. Seemed like that were having a feast! But that's not the point. I cannot understand why management will actually allow crew to dine and talk in the same area as customers, within 3 metres. Looking at how things go, I don't see how Tong Lok Group can actually afford to keep Zhou's alive, at least for the buffet.
*Do take note that Mini Egg Tarts are no longer served as part of the Buffet menu.
Post
