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  • My family tried this place out for dinner and were all disappointed with the meal. We got there at 5:30pm on a soon to be busy Saturday night, and they were nice enough to let us order some of the speciality items that were written on the front door board (as it was father's day weekend, once it got busy they would only do set menu dishes). So we ordered the following: Free soup - peanuts and chicken feet. A bit watery. Shrimp toast - While the toast part was nice and crispy and well deep fried, the shrimp wasn't overly fresh. Large steamed scallops - at $9 a piece, we had it cooked 2 ways. The problem was that it was not fresh at all and was almost inedible due to the rancid smell (not to mention some sandy grit). We did complain to the owner and he was nice enough to give us 10% off the entire meal. Stir fried pea shoots veggies - way to sweet. Someone must've switched the chef's salt with a sugar bowl. The chef's gotta learn to taste his own dish before sending it out! Crunchy pork belly - meat was a bit on the dry side, sweet dipping sauce was watery. Nothing better than what you could buy at any chinese BBQ meat shop. Specialty fish tail w/ mushrooms, pork and spinach - just a sloppy mess, fish was way overcooked and again not fresh. Free range chicken w/ splash of alcohol seared. Sauce was way too salty, otherwise a very mediocre dish. Desserts we had the sesame pudding, almond pudding, and the grass jelly (was too medicinal). I usually love chinese desserts, but I couldn't bring myself to have more than a spoon full of each. The head chef was certainly there that night, since he did come out to greet this one other large table that was busy sampling various wines that they brought. Maybe the chef was too busy cooking up their dishes and got his apprentice to cook our table's dishes. Despite many decent sized water tanks at the front of the resturant, our seafood choices were all of the unfresh variety. Final bill came to $112 w/ the discount, no booze. After this meal, we won't be going back any time soon.
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