เพิ่งมีโอกาสไปทานร้านนี้มาค่ะ เพราะเห็นรีวิวดูดีหลายอันจาก wongnai แต่ไปแล้วผิดหวังมาก อาหารไม่อร่อย เชพมารยาทแย่และก็ยังมีพนักงานเสริฟที่แบบชอบเข้ามาอธิบายโน่นนี่จนน่ารำคาญ บางที่เป็นไหมคือที่เขาพูดมาอ่ะรู้อยู่แล้วแล้วมันทำให้เรารู้สึกว่าโอ๊ยไปอวดฉลาดที่อื่นไป เราได้เข้าไปเขียนรีวิวในwongnaiว่ามันไม่อร่อย พนักงานคนเดิมนี่แหละเข้ามาตอบเราถึง 18 คอมเม้นต์ แล้วอ่านแล้วยิ่งรำคาญ คือไม่แก้ตัวธรรมดาอวดฉลาดแถมไปซะชุดใหญ่ คือบางทีขอโทษแล้วอธิบายสั้นๆก็พอแล้ว ไม่ใช่เรื่องที่จะมาตอบโต้กับลูกค้าแบบนี้ เราเป็นผู้บริโภคนะเรามีสิทธิ์ที่จะเขียนรีวิว เราเลยอยากบอกพนักงานคนนั้นว่า (ใครช่วยแปลหน่อยนะคะพิมไทยช้ามากจริงๆ ขอบคุณค่ะ)
This is what I was talking about. Your attitude. This is so ridiculous that a restaurant feel the need to give me 18 replies comment on my review. I have worked for W Hong Kong (its a 6 stars hotel) as a pr for over 3 years, that had given me the chance to write replies to complains the guests wrote to the hotel on tripadvisor. Some of them were mean but insightful nonetheless. Never once I've replied them with more than an apology and a short and simple explaintion. Too much will give them this very feeling I'm experiencing, unpleasant. It doesn't make me feel better about my previous experience nor does it make me wanna go back.
Please don't think of it as a bad thing, people get criticisms all the time to get better in life. I've expected far more than your place could have given me, no matter how much you've been trying to "educate" me about food. I'm a food lover myself, I've have been to many types of italian restaurants all over bangkok. Be it, a low scale at la buca near bamrungrad hospital or my old favorites like Gianni or a posh Harvey in thonglor. I have had some bad dishes once or twic
and there, obviously they were sent back. Never once I've experienced a chef storming out of a kitchen to give me that statement ("what is wrong with you", the chef said). That same thing also happened at 8 1/2 otto e mezzo in Hong Kong. This is a 3 star Michelin restaurant. They have a yearly auction for the biggest white truffle. And I haven't seen your link but I'm assuming you're talking about Gordon Ramsay? If you are, that's just a stupid publicity stunt to get the show it's name. I'm not even gonna bother talking about that because I've tried one of his rastaurants in London, it was overpriced and not at all that great (explains the loss of their star). Please next time stop for a bit and ask yourself about the knowledge you are trying to pour all over your customer, whether they seemed like they wanted to know, or if they already do knew, or worse, if they just didn't want to know, it will just make you seem like an insufferable know it all. Which to my opinion, is the worst thing in a restaurant, far worse than a bad dish. And just for your information Ramsay has a new-ish series called "The ultimate cookery course", I think your chef could use one or two.
The mozzarella I've mention was truly tasteless. I've had the luck to try freshly made mozzarella in hua hin (yes made in Thailand!) it was very fresh and not at all taste like a rubber. This very same mozzarella is being used all over hotels in Thailand. Starting from a sheraton hotel and resort in huahin and newly opened sheraton huahin pranburi villas. And i do know that most good mozzarella doesn't really have much taste expect for the cheese salt they put in during the fermentation of the milk fat but I'm not trying to throw what I do know at you. Anyway, that wasn't mozzarella, I highly doubt it woud melt down to a gooey deliciousness good mozzarellas do.
And the truffle cream fettuccini my mother ordered, was just, not good. I'm sorry I just can't describe what was wrong with it. The truffle didn't help at all. And I have known and used many kinds of truffle (shaves, paste, oil and salt) those are the things we have used in many dishes at home. Very little goes a long way, trust me I went to an omakase meal at genji in park nai lert and the one course they just put way too much truffle oil. Yours, it didn't overpower the dish. If a truffle oil can't help your dish, I don't know what will.
And about the steak, let me tell you this. I have known to be the ultimate meat lover. Be it the best Japanese marbled wagyu beef money can buy or the cheap version of bbq thai French (โคขุน), which I have grown to love. Like most meat lovers, many times we buy a piece of steak and cook it at home, never in our life do we dare seasoned it with anything else but olive oil, salt and freshly grated pepper (which by the way, lacks service at your restaurant). Sometime we throw in things like a knob of butter and some herbs but that's about it. I've have tasted different grades of steak from a sirloin to a cheap chefs cut (which still is amazing.) I know a good steak when I eat one. So please stop trying to explain that you don't use meat tenderizer because that is an insult to me. I'm appalled by the idea of meat tenderizer.
This should be your example for the future. You should know when to shut up. This will not happen at all if your chef didn't come out of the kitchen trying to bite my head off and the know it all attitude of waitress I received before I leave, still trying to pursuade me that what you serve is great food. The food is still very far from being a great meal, if we are standing on the same standard. A service is a service even if you have a phd, when you serve food at a restaurant, you are my waitress. You work for my tips regardless of what hangs on the walls in your bedroom.
นี่คือข้อความตอบโต้ที่ทางร้านส่งมา
[CR] Er Mejo เมืองเอก เซ็งกับร้านนี้
This is what I was talking about. Your attitude. This is so ridiculous that a restaurant feel the need to give me 18 replies comment on my review. I have worked for W Hong Kong (its a 6 stars hotel) as a pr for over 3 years, that had given me the chance to write replies to complains the guests wrote to the hotel on tripadvisor. Some of them were mean but insightful nonetheless. Never once I've replied them with more than an apology and a short and simple explaintion. Too much will give them this very feeling I'm experiencing, unpleasant. It doesn't make me feel better about my previous experience nor does it make me wanna go back.
Please don't think of it as a bad thing, people get criticisms all the time to get better in life. I've expected far more than your place could have given me, no matter how much you've been trying to "educate" me about food. I'm a food lover myself, I've have been to many types of italian restaurants all over bangkok. Be it, a low scale at la buca near bamrungrad hospital or my old favorites like Gianni or a posh Harvey in thonglor. I have had some bad dishes once or twic
The mozzarella I've mention was truly tasteless. I've had the luck to try freshly made mozzarella in hua hin (yes made in Thailand!) it was very fresh and not at all taste like a rubber. This very same mozzarella is being used all over hotels in Thailand. Starting from a sheraton hotel and resort in huahin and newly opened sheraton huahin pranburi villas. And i do know that most good mozzarella doesn't really have much taste expect for the cheese salt they put in during the fermentation of the milk fat but I'm not trying to throw what I do know at you. Anyway, that wasn't mozzarella, I highly doubt it woud melt down to a gooey deliciousness good mozzarellas do.
And the truffle cream fettuccini my mother ordered, was just, not good. I'm sorry I just can't describe what was wrong with it. The truffle didn't help at all. And I have known and used many kinds of truffle (shaves, paste, oil and salt) those are the things we have used in many dishes at home. Very little goes a long way, trust me I went to an omakase meal at genji in park nai lert and the one course they just put way too much truffle oil. Yours, it didn't overpower the dish. If a truffle oil can't help your dish, I don't know what will.
And about the steak, let me tell you this. I have known to be the ultimate meat lover. Be it the best Japanese marbled wagyu beef money can buy or the cheap version of bbq thai French (โคขุน), which I have grown to love. Like most meat lovers, many times we buy a piece of steak and cook it at home, never in our life do we dare seasoned it with anything else but olive oil, salt and freshly grated pepper (which by the way, lacks service at your restaurant). Sometime we throw in things like a knob of butter and some herbs but that's about it. I've have tasted different grades of steak from a sirloin to a cheap chefs cut (which still is amazing.) I know a good steak when I eat one. So please stop trying to explain that you don't use meat tenderizer because that is an insult to me. I'm appalled by the idea of meat tenderizer.
This should be your example for the future. You should know when to shut up. This will not happen at all if your chef didn't come out of the kitchen trying to bite my head off and the know it all attitude of waitress I received before I leave, still trying to pursuade me that what you serve is great food. The food is still very far from being a great meal, if we are standing on the same standard. A service is a service even if you have a phd, when you serve food at a restaurant, you are my waitress. You work for my tips regardless of what hangs on the walls in your bedroom.
นี่คือข้อความตอบโต้ที่ทางร้านส่งมา
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