kormmandos's Reviews
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It irritates me tremendously when a restaurant decides to substitute an ingredient in the dish with something inferior. So I am quite pleased that Suki Sushi isn't the case. When you see ikura in the picture on the menu, you get ikura in the order.
The food here is generally cheaper so it loses out on variety. But I think it is a fair trade-off.
For the service, do note that most of them are Mainland Chinese and are not very good at English. They do, however, make an effort to speak English and provide good service. So do them a favour by either making your order in Mandarin or pointing to the items you want.
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This is a franchise I love to hate.
It is supposed to carry the best of Shih Lin in Taiwan, but all I got was dry, stale and powdery chicken.
I hate it.
Here's a tip to the Shih Lin Franchise:
Go and see how those chicken chops are sold in the pasar malams.
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I have not been having pizza at your outlets nor ordered delivery for a very long time. One reason that I have stopped eating at Pizza Hut is that the cheese-in-crust creations just comes across as a rip off.
Every time I walk by your restaurant, I see patrons with those cheese-in-crust abominations. I would always notice a circular race track wide enough for F1. That race track incidentally takes up half the surface area of the pizza, meaning the remaining half is occupied by toppings.
Referencing good pizzas from other pizza places, the average ratio of edge crust area to toppings area should be something like 1:12 or better. However, Pizza Hut pizzas have an atrocious ratio of 1:1 for your stuffed-crust abominations and 1:3 for your regular crust-without-stuffing pizzas.
Also referencing the same good pizzas from other pizza places, the average density of toppings per square inch, excluding cheese and tomato sauce is 4, compared to Pizza Hut's 0.8, with cheese and tomato sauce. This kind of standard is absolutely unacceptable.
Lastly, the price of your pizza is extremely unacceptable by global standards.
You may argue that comparison should not be made at a grober level. But hey, that's how the the government likes to compare Singapore to the rest of the world.
Back to the pricing. Pizzas in our western counterparts are sold at half the price and taste twice as good because there is double the toppings.
As a consumer, I am concerned that the future generations will never get to taste truly good pizzas because of the sub-standard food Pizza Hut makes. As such, I urge Pizza Hut to:
1. stop thinking about those stuffed-crust rip-offs
2. stop cutting costs on toppings
3. start slashing prices for their pizzas to be competitive groberly
Thank you for reading.
I hope the management will seriously reconsider their strategies for Pizza Hut while finding humour in this letter.
For those who still don't get it:
The numbers and statistics are a joke, but the lack of quality is real.
This is how my mockery letter to Pizza Hut might look like, if I ever send it.
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First of all, I really like the food from the Ya Kun fanchise. It is probably the only franchise that is consistent in the quality of food. Set A always makes my day with the soft-boiled eggs always done up perfectly by the server along with the crispy, wafer-thin toast and the aromatic Hainanese coffee.
And I want to share the way I have them. Though it may irk some readers, I find that I enjoy Set A the best this way.
Step 1:
Break one yolk of the sof-boiled eggs and mix with the rest of the egg whites.
Add pepper and dark soy sauce to taste.
Step 2:
Dip the kaya toast in the soft-boiled eggs before eating.
Step 3:
Sip some coffee. Then have the items on their own.
Step 4:
Add some coffee to the second egg yolk to rinse the saucer of the egg clinging to the surface.
Step 5:
Slurp the coffee and egg yolk down in one fluid motion.
But to end this entry, I must complain!
The price hike just sucks and the press release just looked like a templated write-up with vague excuses. And now that Set A costs 20 cents more, I will patronize it less often.
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This is one of those really high-class Japanese restaurants that shows you how real Japanese food should be like. But be warned, everything here comes at a premium.
The chawanmushi here is in a league of it own. It has plenty of ingredients that you never see in those of franchise chains. On top of the steamed egg, this one even has a layer of a clear broth for an extra oomph.
Also, the sushi and sashimi you get here taste and look different too. Ingredients are exceptionally fresh, probably air-flown over from its origins. This, of course, is on top of the fact that everything is arranged in exquisite detail. It is not everywhere the carcass of a sea urchin can look so darn good on top of a bed of ice.
But probably the best thing here is the beef that you cook by yourself on a hot stone. Ordered by weight, you get choice between those exclusive beef from Japan (where cows are fed beer and given massages, resulting in those beautifully marbled meat) and tenderloin (which is just, well, tender).
I definitely recommend the Japanese beef after comparison as it is firmer, juicier and taster.
So if there is a need to make an impression, come to this restaurant. With lots of money, that is.
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