This quirky, counter-service restaurant is also a gift shop, and it's tricky to fuse two businesses and run them both well. My thought is that if you want to create and serve excellent food, you should devote attention to preparing food with fresh ingredients; hire knowledgeable, competent wait staff, and focus your efforts solely on the restaurant.
My husband and I ordered a couple of starters and we were told by the chef's helper (who could not speak a word of English) that they weren't available. We then ordered the mains which consisted of noodles with some previously frozen chicken and a sparse serving of vegetables with plenty of noodles and rice, respectively. These dishes were beautifully flavoured, albeit they were a tad too salty; however, the biggest problem was the fact that the chicken was tough and when the dishes were microwaved, some of the broth and food wasn't heated through.
I believe that the chef is talented and, in the right situation, I believe that he could create excellent food. This place is trying to be too many things; instead, the focus should be on creating and serving a special meal. Currently, it doesn't work.
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