I know people wouldn't agree with me if I say both the food and service are just OK(and I might be over rating it still) there. But please just here me out.
I have never been a fan of contemporary this food or that, not that I am not open minded but rare attempts succeeded when trying to make 'contemporary' food. China is large and old enough when it comes to make new food. However there still should be new culinary inventions, just should not be this often and random. So stop over-charging customers for the sake of 'contemporary'!!!
As a Sichuan restaurant, South Beauty magically make a lot of other type of food at the same level of cooking as their Sichuan food - no good. And they are surprisingly stable, very rare to fail at that point. Which really got me curious and confused. SB always uses fresh ingredients and chefs like an upscale restaurant does, but how do they do it? How could they be like this?
Now service. Once a friend was eating there with two other people. Among what they ordered was a fish dish, which was informed to be an issue when my friend and his guests were in the middle of a conversation 'excuse me, we run out of XXX fish(ingredients, not dish), is it ok if our chef switches it to a similar one?' While getting the check, the fish at RMB 80/kg they ordered became a similar fish at RMB 700/kg... I am sure SB doesn't make all their money from doing this, but they shouldn't do this kind of thing at all! Is it the waitress fault then? I doubt so. I really do.
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