Please, please, please. Do yourself a favor and don't make the regretable mistake of coming to this place to dine. It's like ordering at Panda King at the airport-type food. YUCK!! \r
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I had a strong suspicion that this was going to be bad just from the clientele - all ignorant caucasian tourists who don't know real asian food. Sorry to be so blunt. But it's true. Asian people stay away from bad asian food. If you don't see many or any of us (the only asian people I saw there were with a mixed company of white americans who looked like they were in-laws) in a restaurant, don't even bother letting yourself get seated. Move on to another restaurant.\r
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And my fears were completely warranted. The tea was a thick green powder with only a few drops of water on it, making it feel more like I was trying to drink green tea powder as a medicine than an actual brewed tea. The dumplings were burned and served with a doughy, thick outer membrane that was gooey and waterlogged. The chicken dumpling inner meat contents were okay which I doused with their spring roll fish sauce, which tasted like they have large jugs of premaid, ready-made, preserved with corn starch disgusting sauces. Didn't have their satays, but I bet they do that with their peanut sauce.\r
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I could have made a better dinner cooking it at home with premaid Thai bottled sauces from grocery store in the ethnic food section!! \r
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Next came the duck breast with white dough buns and cilantro sprigs and duck sauce. First of all, it should be a black hoisen sauce and not cilantro sprigs but green scallion which should have accompanied the duck breast pieces which were overcooked, soggy (do they boil all their meat and then roast stuff? How can you ruin duck, the most tastiest of meats?!?) and had skin that was disgustingly slimy and soft. The Chinese all-spice which was used to season the duck was washed out in the weird water-loggin preparation they did for the dish. Maybe they have them all premaid and precut, sitting in bamboo steamers, to be laid out hours later after they've been warming in steamers all day? Tasted like it. The presentation was not restaurant style, but looked like probably the waiter or an illegal immigrant mexican assembled it. And the duck sauce was the same you get in those plastic packets at the airport or mall at the Panda King counter, minus the bright red food coloring.\r
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Probably wasn't a good idea to go to a restaurant with so many tables. I was wondering out loud to my fiance how they could control quality in such an enormous place with probably about 75 tables. This restaurant is the same size of a cheese cake factory. But somehow cheese cake factory (which I really don't like much either) can do much better than this place.\r
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You will leave angry, frustrated and hungry. Don't let this place rob you of your dining dignity and wallet!! I might sound angry and exagerrated, but believe me, for the more sophisticated palete, you will be utterly disappointed. I have never left a place angry with how inept the cooking was. They really should shut this place down. Perhaps a bad run-in with pests might take this place out of its misery. It really should not be allowed to exist as a restaurant at all. I felt scammed.\r
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The presentation was at the level of street vendor, without the authentic fresh, simple taste of a street vendor. We couldn't finish our food because it was so terrible and left hungry. The only saving grace was our kind, really sweet waiter. Service is good. But who comes for service? I come for food! \r
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Overall, it felt like a chain bad asian chinese food experience, on the level of Panda King, and no where near the level of Cheesecake factory (which I don't recommend either, but I'm making comparisons so you can understand how poor the food was.)
Pros: Service
Cons: Food (which is what you come for, right?)
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