$money$'s Reviews
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I am attracted to this restaurant as it is one of the few (that I know), which has both decently-priced dishes and Escargot (yes, I meant the snails!!). Although I thought (if I remember correctly) the Escargot on my first visit many years ago, was served on a 6-indented-hole metal plate with or without salt laid on the serving plate beneath it; but now they are just served on a flat metal plate with salt laid on the serving plate beneath it – the current serving style doesn’t look as authentic nor appetising.
Both of my visits were in the evenings and the interior looks like a European (Scottish?) cottage with low-head lamps above each table. The cosy feeling, which makes you forgot that the whole restaurant is full of other people as well. During my last visit, we were so happily chit-chatting away, that we didn’t realize that it is already quite late, until the waitress politely left a big key on our table and tell us that’s the key to the little pigeonhole behind the cashier counter, where she kept our bill. It’s a way to remind us to “get out”, while still giving us a pleasant feeling to it. We could see that there are still other occupied tables around – they must be in the same situation as us: caught in the cosy feeling and forgot about the time, despite next day still a working day.
Most would say the hamburger steak is their signature dish, but I have not tried it. Instead, I have their beef omu-rice and like the beef gravy going with the wet egg and the rice beneath it. They didn’t have much dessert choices, except the different type of fruit tarts. There was a promotion when we went and the tarts were going at $4.90 instead of $8.90 a piece, and the taste was fine, so we felt money worth. Although we were a bit upset when the cashier didn’t charge us the promo price and we had to ask them to change the bill twice to make sure every slice of our tarts were charged at the right price.
Login to add your comment. Or, Register for an account now. It's free!hamburger steak is yummy, i tried it and i loved it. Haven't tried the tarts yet.. thanks for the promo notification. I'll be sure to try that next week!
28 Aug 2012 at 11:27 am
The outlet doesn’t have a grand feeling nor a spacious feel. But I understand from the consultant that they have couple room and also room for 3 person – I know most bigger spas will have couple room, but seldom I heard about 3-persons room….. The room looks decent, if I don’t look down on the floor – they didn’t do carpet or wooden flooring, a bit far from what I expect of a hotel spa (though this is just in the hotel, targeting both hotel guest and public).
But what really give me the “hotel standard” kind of feeling, is how the staff did the treatment for me. She started with wiping my foot using lukewarm wet towel – this impress me a lot as I don’t recall any other spas doing it – both as a cleansing and to help start me blood circulation. She also ended the session with the same procedure which is refreshing to the whole massage session. Although I don’t think the towel was from the towel sterilizer in the treatment room.
During the massage treatment, she also wash her hand before doing the head massage – this is again not practiced by other spas that also used massage oil on the body and the same hands went on to touch my head! That explain why the wash basin and hand wash are in the treatment room.
The staff was professional in her work – by this I meant she concentrate on doing her massage on me, and not talking away trying to persuade me to sign up package after this promo session. The light music, the light fragrance (should be the massage oil?) and the just-right massage speed of the staff, all worked towards allowing me to relax throughout the session. I also did their “Thermal Anti-Ache Therapy” that is rolling a hand-held heat machine over my back at the end of the massage, so it helped to give a final touch, in case the massage was not “strong” enough to get rid of all the stiffness and tiredness on my back.
Login to add your comment. Or, Register for an account now. It's free!reading your review is soooo relaxing!
23 Aug 2012 at 11:10 pm
We ordered the soup of the day – cream of mushroom. It taste like fresh mushroom (not canned mushroom soup) but I didn’t like that I can hardly taste any mushroom bits in it, but that’s a personal preference.
We ordered 1 appetiser to share among 3 – but it’s probably better for 1 to have it alone. Yes, we order the Foie Gras. The small piece of oily Foie Gras went well with the slice of poached apple, although I would prefer to have the Foie Gras with a little more grilled-surface as it would otherwise be a little too “creamy” on the whole.
My main dish was the pork belly and it is very fat. But not knowing how they did it, the fat layer does not taste like oil like those pork belly in Chinese dish. Instead it is “solid” and thus goes well with the meat areas – I finished the whole piece and feel like just had an intake of collagen……
We don’t recall attractive dessert on the menu, and the restaurant is just not suited for chit-chatting: the place is so noisy! It’s either the high ceiling or the long narrow unit structure or the wall material that caused the noise from the different groups of friends, colleagues or families to just surround the whole restaurant. So we went off without trying any of their dessert. Although I would want to go back again next time to try their other appetizer and main dishes.
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I went twice and each time the Peking Duck is a must-have. My colleague likes it the usual way, of wrapping the duck in the thin pancake. But I like to dip it first in the sugar and then the sweet sauce. Due to the way they serve it – one plate of just the crispy skin, one plate of the slimmer meat (breast meat?) and one plate of the fatter meat (drumstick meat?), we were already half full even without counting the other dim sum dishes.
Although during my second visit, I couldn’t really differentiate between the slim and the fat meat – both looks very dry to me – wonder if the standard has fallen already……
I find the chef quite innovative (although it also means that unless I am a frequent patron, there is no guarantee that I would like the re-invented dishes). The fried rice ordered in my first trip was served in 3 bowls on one plate, with each bowl in a different cooking style or ingredients. A little hard to share among the table, and not all of us like all 3 bowls. This time, we had the “siew mai in a skewer” which is nice, but I must say it’s a “high-class” way to eat siew mai.
They have the creative chee cheong fun with cai poh (the toppings on zui gui) which suits my taste buds perfectly. Their custard egg buns is good on the fillings, but I don’t like the skin – they seems to use different flour and it taste more like nonya kweh kweh than buns.
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Because of the number of customers, the waiter hardly appear during our meal – they must be also serving the connecting Sakae Sushi outlet. So it ended that our ice water (and another group’s green tea) does not get refilled. One glass throughout the meal is not idea, given that the teppan food tends to come with teriyaki sauce or other sauce and so there’s a lot of strong taste after each item in your set meal. They even forgot our plain rice until someone in our group mumbled and the chef heard – he had to ask his fellow (or more junior) chef to get the rice from the kitchen to serve us.
I remember the Century Square outlet served vegetable salad as its appetizer, but this outlet serve edamame, probably since this outlet is smaller and makes lesser sense to prepare the vegetable salad for just a few? It’s probably also easier to serve edamame which is also prepared for the connecting Sakae Sushi outlet.
Foie Gras is getting more easily accessible to the general public: the set that I order has Foie Gras included – 2 slice. The beef in this set is cooked with garlic, and is just nice. The steam egg is cooked on teppan, by first cooking a thin layer of egg to serve as the bottom of the bowl, and the onion to serve as the side of the bowl. It comes with a prawn, although mine slipped into the liquid egg at the point of cooking and so does not has its tail showing up above the cooked egg.
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