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2013-06-07
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Read more food reviews at http://thehungrybunnie.blogspot.comThis place is packed! Reservations are a must, and if you want the limited indoor air-conditioning rooms, you need to make your bookings at least 2 weeks in advance. I think the major issue with service here is the lack of training of the wait staff. They could not have been any "blurrer". Simple, straightforward instructions that seemed easy enough to understood were, in fact, not comprehended and/or implemented. Our crab turned out
This place is packed! Reservations are a must, and if you want the limited indoor air-conditioning rooms, you need to make your bookings at least 2 weeks in advance.
I think the major issue with service here is the lack of training of the wait staff. They could not have been any "blurrer". Simple, straightforward instructions that seemed easy enough to understood were, in fact, not comprehended and/or implemented. Our crab turned out female despite our order of its male counterpart, and they added coriander to a dish when we could not have been more emphatic about not having any in any of our dishes. And the wait staff moved like geriatrics on pension. Even the young-ish ones were noticeably sluggish.
Food-wise, the western stuff are really good and worth a return trip and the bumbling service. Seafood is really just so-so, and not quite worth the calories or average cze-char pricing. Don't let the wait staff "cajole" you into ordering the prawns or squid or crabs or seafood whatnots. Stick to the signature ribeye, standard cze char fare and carby dishes and you'll do just fine.
We had:
1) Prawn Paste Chicken ($10 for small): Wonderfully fragrant, delectably crisp skin and juicy flesh and marinated to the core for a full-on flavour
2) Braised Beancurd with Golden Mushrooms ($12 for small), smooth, clear-tasting beancurd in a silky oyster sauce and loaded with strips of enoki, sugar snap peas and carrots
3) Black Angus Ribeye Steak ($58 at $10 per 100g). Everyone here orders this, and for good reason. The carnivorous beef is thoroughly flavoursome and juicy to a fault
4) Beef Fried Rice served as part of the ribeye together with the wedges, is another reason to try the ribeye steak. This cholesterol bomb was totally aromatic and flavourful, every last grain of rice having been imbued with beef fat and jus
5) Salted Egg Crabs ($32 at $4 per 100g): pretty forgettable. The crab was teeny tiny, and the salted egg yolk coating, while generous, was too one-dimensional. I would have liked a bit of spice to kick up the grainy salted egg yolk batter a notch
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