As a former sous chef I can offer my own opinion and comments. The prices are "cheap" to expats since they usually compare the exchange rate but if value and quality for what you pay, then this place is not quite up to standards. The portions are small and in some cases, quite bland. It is noted that Paul is a chef but it appears quality control is not adhered to. Many of the items could be better if monitored regularly. The rule of thumb in the kitchen is to taste three times before serving. Obviously this rule has not been taught to the cooks in the back.
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