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  • Came to Miga with a friend to check out the upscale reputation of the restaurant, and left with the impression that its reputation is only due to its decor rather than its food. Pros: atmosphere Cons: The appetizer I ordered was the kung pow broccoli. Why they named it kung pow broccoli when it was just deep fried breaded broccoli that had some terrible paste mouthfeel due to the breading? I don't know, because "kung pow" taken from Chinese influenced cooking style requires an extremely hot wok and well cooked vegetables, not deep fried doughy mess. The flavors were lackluster, but the quantity was fair. I ordered the main scallops entree and regretted it before it even got to my table. The table next to ours also ordered the scallops and I could smell the amine/formaldehyde odor from the scallops, this is a red flag indicator that the scallops used were not fresh and should not be used- any half decent chef should be able to detect this in their seafood if it was off as the smell is intense. When my scallops arrived, thankfully there was not the same level of ammonia/formaldehyde that I smelled from the neighboring table. The overall flavoring of the dish was overly sweet which completely eclipsed the natural sweetness and the delicate flavors of the scallops. Scallops should never be cooked with so much sugar or whatever sweet sauce they used. There were 3 scallops and 1 of the 3 had a very strong ammonia flavor due to it not being fresh, but thankfully the other 2 were ok. The dish also came with rice balls that were seared/fried on one side - which had an extremely tough texture of the seared side. I wouldn't be as harsh if it weren't for the pricing of the dishes, but this is absolutely over the top for the poor quality of food serviced. If you're looking for a satisfying meal, definitely look elsewhere.
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