Leek B.
Google
I have fine dine, a lot. I have all my rights to comment that this place does not meet the mark at all be it service or food.
I honestly don’t understand how this restaurant has the cheek to set 2 seatings when they can’t even manage 1 properly. Service felt robotic and by-the-book, yet still poorly executed. Wine service was slow with almost no suggestions offered. When glasses were empty, refills took forever, and staff spent more time chatting among themselves than attending to diners. They rarely paid attention to us, yet when the service staff came over to explain a dish, he expected our full attention - a very one-sided expectation. And mind you, the restaurant wasn’t even full - so again, why 2 seatings?
As for the food, many dishes simply didn’t work. Some were too cold, some lacked balance. The amuse-bouche was okay but unremarkable. Amaebi would have been much better raw, and the ice made the dish too cold. The steamed egg with caviar felt like something I could make at home - adding caviar doesn’t make it special. The duck was low-grade and veiny. The mushroom dish was the worst - flavours clashed, and it felt like eating grass and the shallot oil was rancid. I also couldn’t even see the pink mushroom. The fish served with soup was cold, and the soup itself was overly spicy, making everyone cough. The rice with prawn was plain cold, and the prawn, though fresh, was overcooked. The beef was overly spicy, not tender, and the meat quality was poor. Dessert was baffling - mango noodles didn’t make any sense. Horrible petit 4s that were not freshly made, just taken out from the fridge and can see the condensation. Gosh. And none of it tasted like how it was explained, eg the milk tea flavour which was non-existent. Not to mention most of the dishes were spicy actually, please learn from Sorn or Nusara what is balanced - even if a dish is spicy 1-2 is acceptable not every other dish…
The dishes lacked cohesion, proper cooking, and the right serving temperature. Most of the dishes were left sitting for a long time before serving and hence it explains why most of the dishes were cold. The only plus point is that they use Gabriel-Glas glassware.
For RM720++pp, this experience is unacceptable and in fact should refund our money. Over-glorified concept rather than a place that demonstrates real culinary skill. I didn’t raise these issues at the time because it was a business meeting, but that doesn’t change the fact that this is not worth the money. If the chef isn’t trained properly, they shouldn’t let a C-grade chef run the kitchen - basic execution was missing throughout and didn’t help with the robotic poor service.
