丁肇欣
Google
We visited Andiamo and ordered the Maritozzi Brioche Buns with Parmesan Custard and Ōra King Caviar, a dish that looked exquisite in their official Instagram post. However, the actual dish we received was noticeably different from what was advertised.
1. Portion discrepancy – The Instagram post showcased three buns, while we were served only two. There was no mention of a portion change, which felt misleading.
2. Ingredient inconsistency – The caviar in the promotional photo was larger and more vibrant, likely Ōra King salmon roe. However, what we received had much smaller, less visually striking fish roe, which to be a different ingredient altogether.
3. Quality issue with the brioche – The buns had a strong sour and alcoholic taste, which is unusual for a properly made maritozzo. This suggests either over-fermentation or improper dough handling, leading to an unpleasant experience.
While a mild fermentation note can be acceptable in brioche due to the use of yeast, the overwhelming acidity and pronounced alcohol-like flavor suggested over-fermentation or improper dough handling. Additionally, the texture was far from the soft, airy, and slightly sweet profile expected of a properly executed brioche.
We brought this issue to the restaurant’s attention, hoping for some insight into whether this was an intentional aspect of their recipe or a potential flaw in preparation. Unfortunately, the staff who do our payments; the lady with the black blazers; was dismissive and visibly impatient, offering no explanation or acknowledgment of the concern. While the dish was ultimately removed from our bill, the lack of engagement or willingness to address a fundamental issue in their baking process was disappointing.
