Kim Mikkel Skibrek
Google
I really wanted to love this restaurant, as the core flavor of the Red Curry was outstanding—the kitchen clearly has talent. However, the overall dining experience was consistently undermined by easily correctable flaws in both the food preparation and the service execution.
Food Preparation Issues
The high quality of the curry flavor was hampered by execution errors with the add-in ingredients:
Lemongrass: Large, coarse chunks were left in the curry. Because lemongrass is extremely fibrous, these pieces were unchewable and had to be awkwardly picked out or spat out, indicating it was prepared for infusion but served for consumption.
Pineapple: The large chunks of pineapple retained significant heat from the sauce, causing bursts of scalding juice when bitten into. Cutting them smaller would solve this minor hazard.
Mango Sticky Rice: This was the most disappointing dish. The mango was firm and under-ripe, lacking the necessary fragrance and sweetness. This is a significant quality control failure, especially given Miami's excellent access to ripe mangoes in the late season.
Service Execution Issues
The service was friendly but clearly inexperienced, demonstrating a lack of essential training and attention to detail throughout the meal:
Missed Cues: We had to ask for water initially, and refills were inconsistent. The server struggled with basic dining cues, such as asking to box a plate while it was still being eaten.
Pacing and Cutlery: The server did not offer the dessert menu or provide appropriate tools (only a spoon was provided for the firmer mango).
Final Details: Even the complimentary Lindor chocolate arrived partially melted, serving as a final, minor example of the lack of care in presentation.
In summary: This restaurant has a strong foundation and excellent culinary potential. Investing in staff training on service pacing and essential ingredient quality control would elevate this business from average to truly exceptional.
