09 Nov 2015 • 1 review • 0 follower
Prices increased after the recent renovation (looks the same, I wonder what was upgraded).
Food was fine except for the sauce for the steamed cod fish which was too salty and the Baked BBQ Pork Bun (no pic available, buns looked too pale) which was too sweet.
There's certainly room for improvement on their service. It took quite an effort to get their attention despite it was off peak period (after 2pm). Was informed by the service staff that food will be served randomly, so expect the appetizers and mains to be served in random order. We had our mains without the staple as the Peking Duck was served midway and thus the noodles was only served last before dessert.
Another letdown is that the option of cooking the remaining duck meat with Stewed Mee Pok is no longer available, despite that I was told that it will be available when I made my reservation couple of weeks back. Also, it is rather costly to pay $22.50++ (instead of $15++) for noodles and scallion to be added to the remaining duck meat and be served as a second dish. Could have paid a little more for any noodle dish of my choice from the menu.
Last but not least, I felt ripped off to pay $12++ for Deep Fried Salt and Pepper Beancurd Cubes (appetizer portion but not in the menu) when the Deep Fried Beancurd Cubes (an appetizer option in the menu) only cost $7++/$8++. Additional $5++ for salt and pepper??? By the way, the beancurd is off the shelf beancurd which is available in all supermarkets or even wet markets.