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🤮 1/5 - Not a pleasant experience- I left
By 👻 @FJB774, 10/26/2020 3:00 am
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I was very impressed with the booking process and attention to detail before dining..BUT !
It stopped there. My table was booked for 1830 for a special occasion. At a little after 1820 I arrived. The staff were mopping the floor! it was 30+ degrees outside it rankles to be curtly told " we are not open" with no further explanation, and we ended up standing outside on the pavement.
The place itself is narrow and underwhelming. I have ranted before about open kitchen showcases. If your kitchen is a shambles don't do it. Sadly I saw groups of young lads dropping food and looking round to see if anyone was watching. Offensively there was a white board in the kitchen with staff names on the top of it, but the headline plainly said F**k You. This is customer facing and I am no prude but it is offensive.
I asked to do wine pairing, this was meant with an incredulous response, it was a 5 course meal and I assumed maybe 4 wines with mains, and not snacks... nobody seemed to have a clue.
The snacks were amateurishly served as though made by kids in a cookery class. A radish cake cube which looked sad and beaten up. and a pie tee shell which was knocked about in the extreme. Delicate foods are meant to maintain delicacy to the table. If you can't do that, don't serve them
The wine pair was served with the snacks. It was a dreadful (cheap) Prosecco which was stale and had obviously been sitting open. The overpowering taste of yeast was awful. I was able to confirm this as the next patrons were granted the privilege of a new bottle. The next course was a Hokkaido scallop with shitake mushroom and amazingly pomelo. A staff member simply rotated by rote what was in the dish, showing little or no interest. The dish was served in a mushroom broth. I have had scallops served this way before and the mushroom broth is warmed and aromatic thereby cooking the thinly sliced scallops, this was freezing cold and I think precooked and kept in a fridge. The dish was tasteless and bland was like eating some left over cells of pomelo, the scallop was rubbery.
I put my spoon to one side and immediately the same staff member appeared and went to collect dishes, my dinner partner was still trying to make sense of her dish but the girl went to clear. In the end she gave in on the dish and told her to clear.
The next course was supposed to be Pan fried bao with foie gras and ginger and vinegar. We sat patiently waiting fo our wine pair and when I asked I was told "you dont get one with this". I then said cancel the wine pairing as its worthless and I asked for the wine list Ordered a Waits Mast Pinot Noir from Mendocino County CA in the USA. This wine is best served at 15C/ 59F
It was dripping with condensation when it was presented. On touching the bottle it was freezing at iced-lolly temperature. I asked for a non refrigerated bottle and was told "we put all wine in the fridge" I explained that this was not a prudent move. It was met with a take it or leave it attitude and incredibly the girl responded with, "we live in a hot Country, what do you expect". I asked to see the person in charge and she told me she was the manager ! I had seen before a man whom I recognised from inline pictures as the owner / chef enter the kitchen. I voiced my complaints to the manager and in the meantime tasted the Bao. It was like eating an Eccles cake with puff pastry coated in caramelised sugar. The foie gras was like two lumps of gristle and I actually thought it was pork gristle, the sauce was a sweet as molasses.
I saw the owner and another kitchen staff standing aside the counter within the kitchen listening. I ten told the manager I was entirely dissatisfied and that if they were incapable of presenting the wine at the correct temperature to fetch another bottle, I handed her my name card and said I wanted to speak to the owner. Sure enough the gentleman in the kitchen came over. I recounted to him the issues we had encountered. He said I want to put this right and offered me the 8 course meal. I told him I was not gold digging and 5 courses was fine after all a lot of poor food is still poor food. He asked me to give it a try and I said ok but please bring me a bottle of the PN at the correct or a drinkable temperature. He said we don't have any but I will warm it ! At that point I said we were leaving . I asked him to bring me a bill and to his credit he demurred . This was our anniversary and after one hour wasted on a Saturday evening and without any other reservation we were left to forage for food. A dreadful experience. Food quality, poor service a joke, ambience nil. I pointed out to the owner that I had eaten at some good restaurants over prior to his establishment. He countered that they are Michelin Starred and high class ... I then mentioned Oscar Wilde's quote on ambition-- in the gutter but looking at the stars etc. A truly bad experience and one I wont repeat.
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