Everyone looking at the overwhelming number of smilies on openrice should be aware that there has been a (complete?) change in the kitchen team at 八王子.

We went for some post-concert snack yesterday, and alas, the quality of the food served was completely different from when we visited a few years back. The problem with the food? Here goes:

-- The ox tongue was chewy as hell with an aftertaste suggesting that it's been *aged* (even the tonne of black pepper failed to mask that taste),
-- The chicken wings un- / under-seasoned,
-- The dried fugu, served lukewarm, was barely grilled.
-- The tamagoyaki was overcooked, quite dry and had a strange sour taste, and not to mention that
-- The daikon relish on the side has turned sour and was warm. The only saving grace was perhaps the tofu, which was marginally OK (that was at least hot).

On top of that, we were told that they ran out of Asahi draught -- but only out of the large one, not the small one. That was outrageous. DRAUGHT. FROM THE TAP. How could one possibly run out of small Asahi and not the large one? We guessed it was that they ran out of the small jug -- but when we switched to ordering the (more expensive) oolong highball, volia, it was served in half-pint Asahi glasses.

Their official response when we complained: "we serve small Asahi in jugs with a handle, and we've ran out of those." I don't buy that excuse at all. There wasn't any sight of a small Asahi jug in the dining room, so the only possible reason was that they're pushing the pint version because that's $8 more expensive. Come on, people. If you run a business, look at the *margin*...

Naturally we complained re. the food quality. The waitress, avoiding eye contact at all times, reluctantly admitted that whilst ownership hasn't changed, there has been a COMPLETE change of kitchen team. No timing was provided, but it's reasonable to suggest that the current kitchen is not run by the people who earned the many smilies here.

Just to add to the insult, when we tried to pay the bill, we were told that because we haven't spend more than $500, we cannot pay by credit card. On complaining that we do not have cash and insisting on paying by card, they relented. But hell, these days it's normal for people to pay by credit card, and I really fail to comprehend the monumentous stupidity of trying to implement such a policy without letting their customer know.

At over $200 per head, this meal had serious mismatch between price and quality -- all the items we had were listed above. 2 drinks, 3 skewers (double ox tongue), tamagoyaki, dried fugu and tofu. I'd reckon this is more expensive than many better 居酒屋 but quality was no match at all.

Oh and service was bad too -- felt like cha chaan teng. Kind of friendly, yes. But given the manager (?) didn't want to listen to our complaints on the food and dared to put that "I don't care, bugger off" look on his face, I'd feel obliged to put a short note here so others would fare better.

TL;DR: I would not recommend any friend of my to dine at this place.

Went to this new restaurant twice. Once eating sushi and sashimi set and the other time grilled black cod. Sashimi wasn't fresh and too much salmon. Grilled black cod was decent though, succulent and richness of the fish nicely balanced by the soy sauce. Chawanmushi is nicely made, very smooth texture, done just right. Yet flavour was disappointingly weak -- the only ingredients I found in the chawanmushi was a tiny piece of mushroom, a 1/8 piece of Japanese fishball and piece of chicken. Kind of explains the weak flavour!

Environment was comfortable and staff welcoming. Not cheap though as both meals costed around $200. Quite pricey for that quality. More detailed reviews on blog~

I have (rather unfortunately) stumbled upon this place when going for lunch with a friend Mr. PL. I've heard from my locust friend about the Wooloomooloo steakhouse in Central and its bargain lunch but never realised that it has a branch here on the 31st floor of the Hennessy. So when I discovered this Wooloomooloo when wandering in Wan Chai waiting for Mr. PL I decided to drag him along to try this place.

Trying to get to this restaurant was a bit of a challenge. The lift which took us up to 31/F had two doors, and apparently the door which opens depend on the buttons on which side of the lift you pressed. Unfortunate for us, those in the lift pressed the button on the wrong side and it took us minutes of going up and down before finally getting to the restaurant.

The view from such a height was amazing. At 31/F this restaurant was located easily higher than the roof of a lot of buildings in Wan Chai and from where we sat we had an almost unobstructed view of Kowloon Bay. Not the most gorgeous view in Hong Kong but not bad at all.

"Executive" Lunch set was for $148 + 10% so of course choices were limited. There was a choice of appetizer or clam chowder, then a choice of three mains -- steak (sirloin), fish (salmon) or pasta (spaghetti bolognaise). We both chose the clam chowder (the appetizer didn't sound tempting at all) and this being a steakhouse, we both chose the sirloin. As usual (and as expected), the waiter tried to sell us bottled still / sparkling but we went for tap.Before the chowder arrived we were served this HUGE bread which looked the same as the one in the Central Wooloomooloo. Bread was hot when served and was soft inside. Herb butter was served soft. Thumbs up for the bread.The plain-looking clam chowder was served in a small metal pot and looked rather uninspiring. However, the chowder was full of flavour and was rather nice. Hidden at the bottom of the pot were the (meat from) half a dozen (probably frozen) clams. Not bad!The steak, however, was a big disappointment. This being a steakhouse I definitely would expect them to do better. Unlike the clam chowder, presentation was lacking to begin with, and from its looks alone one could tell that the chef wasn't paying his full attention to making a good dish. The sauce was all over the place and the steak was lazily slapped onto the mesh. There was a choice of 4 mustard which was fair, but one would at least expect it to look a bit more refined.

All that would have been fine if the steak was good. And it wasn't. We asked for the steak to be made medium-rare and as shown in the photo above it was pink throughout -- closer to medium-welldone I'd say. And I hate welldone steak. Looking back I probably should have sent it back to the kitchen. So from the rather nice bread and good clam chowder, the meal took a big plunge here. The cut probably wasn't that good either, and when combined with it being overcooked, I found it tough to cut even with the steak knife. The sauce (mushroom something... couldn't be asked to properly taste it by then... was too disappointed by the steak) did not add to the already weak flavour of the steak and instead almost covered it up. The only explanation was that the chef was well aware that the steak wasn't any good and was trying to cover up the lack of quality and flavour with this rather strong sauce. The mesh wasn't much better either. It could have been smoother and better seasoned (its flavour was weak) but was by far the better part of this main course. For drinks I asked for hot coffee (Mr. PL ordered iced coffee, as can be seen in the background). At the beginning it looked promising but the first sip revealed the truth -- it wasn't much good either. Now I'm no expert in coffee, having just started drinking it a few months ago, but even I can tell this coffee was either cheap or poorly made -- even my daily breakfast coffee from DELIFRANCE taste much better. It was strongly sour and bitter and devoid of the aroma I'd relate with coffee (sorry, no idea re. notes / aftertaste / texture etc...)

The biscuit that come with the coffee was an annoyance, to say the least. I was trying to break it in half when moaning about the poor quality of the coffee, and before I knew it, I've showered myself in crumbs of the biscuit. It was so powdery and dry that I broke it in to the many pieces shown in the photo above, in one go. A bite of the remaining pieces confirmed that the biscuit was dry, powdery and mostly tasteless. Frankly, if you can't be asked to make the coffee and biscuit properly as a part of the "executive lunch", don't bother to include it. I'd rather have to pay for a cup of coffee instead of being served something like this.

At this price and environment, and had it not for such a poorly made steak, this would have been a bargin. Obviously those working in Wan Chai are aware of the quality of food here -- the place was never completely full when we had lunch. Mind you, we ate from 12:30 to 13:40 which should cross the lunch hour of most office workers here and the restaurant was almost empty at the beginning and around 1/3 full when we left. It is quite a shame because given the bargain steak lunch price, good location, comfy environment and a lack of steakhouses in the area, this could easily be a restaurant fully booked for every lunch service.

What I can say is, if you really, desperately want to eat in a Wooloomooloo steakhouse, go to the one in Central.

Before we decided to try this Japanese restaurant, my locust friend and I have done our homework (yup, that's OR research). We were wow-ed by the overwhelming majority of smilies over crying faces and by some of the comments of our fellow OR-ers. Unfortunately, as is sometimes the case, OR popularity can prove to be delusional. This was certainly one of those times.

Now before I'm mistakenly understood to be saying this restaurant is bad -- it isn't. It's MEDIOCRE and LOST. The problem is, at this price and location, being mediocre isn't good enough. FYI we spent about $230 per head. Not much provided that it was dinner, but that was because we decided to try its cooked food for our first visit (which has proven to be a wise move... more on that later). If the restaurant couldn't convince me that its food is very good, there's no way I'd cough up $998 for that set-for-two. Also, it's located in a hotel. A budget hotel, but I'd still take that as a hotel nonetheless.

Anyway, my doubts started when we entered the restaurant. Before letting us in, the manager (?) picked up the stick and drummed (well he hit it only once, but I'd take that as drumming) on the Taiko at the entrance to welcome us (photo below). My thoughts were immediately split -- it's either that they have perfected their food and service to such a degree that they want to make the diner feel special, or they're just another restaurant trying to stand out from the crowd with such gimmick. And gimmick it was. I started sensing trouble once we were sat down and started looking around and at the menu. The setting was modern Japanese with wooden shelves showcasing its sake and wine collection but on the other side it shows traditional prints of caught fishes. The menu covers sushi, sashimi, "deep fried", "Japanese special cooked", "grilled", "cooked" (ranging from clams in sake to hotpot), noodle (udon, tempura, etc), salad, "Japanese cooked" (which is somehow different from "cooked" and includes fried rice to congee), soup and dessert. The dessert page was by far the most non-Japanese: featuring France panna cotta, France creme brulee, Europe cheese cake, France warm chocolate cake and Italy chocolate mose. Not to say that some of the other items in the menu are highly westernised / hongkongised. (the items above are the spelling and wordings they've used in the menu, by the way). The executive $998 set dinner for 2 include items from most of the categories above.

All these screams at me that this is a restaurant which has lost its focus. With its small kitchen (guessed from the position of the restaurant and the size of the building) it is just impossible that it can cook all the food in its menu well. The worst thing is: whilst some of the items seem to be authentic, most are obviously localised. Combine that with the strange combination of décor inside, one can only conclude that by trying to please everybody by providing something in all the areas they can think of, they've turned the restaurant into a Hongkong-Japanese style we've-got-em-all restaurant that is unlikely to be worthy of any premium price.

To be on the safe side, we decided to order cooked food only. We decided to try the "seafood in tea pot" (which was a seafood soup), grilled ox tongue (just because I like it), "clams in sake" (coz the other locust likes it...), "Eel fried rice with white truffle pate" (since I've seen recommendations here on OR) and a "cold udon with seaweed". The manager was certainly not pleased -- his annoyance with us ordering "cheap" food was obvious on his face. He asked whether we wanted some drinks (showing a pricy sake + wine menu, but unfortunately neither of us really drinks), and when we turned that down asked whether we wanted some sashimi. Without recommending anything that's fresh. Now it's fine if you have some freshly caught fish with good quality which you sincerely would like to recommend to us, and if that was the case we might even have ordered. But trying to push us to order sashimi because it's more pricy? Get lost. It was fortunate that he didn't recommend salmon sashimi to us... or we'd have walked out right away.

The food:Seafood in tea pot ($55)

We suspected that the seafood used to make this soup was not fresh the moment the waiter provided us with a tiny piece of lemon and recommended us to squeeze its juice into the soup. As far as my minimal knowledge of Japanese food tells me, clear seafood soup doesn't go with lemon juice. (In any case, how on Earth am I supposed to squeeze juice from such a small piece of lemon? with my hand?) Unless, of course, there is some unwanted flavour to cover up. And yes there was. The soup was slightly bland for my liking, and if you smell at it closely you can sense a slight unfresh, fishy smell in it. That was partly because we refused to use the lemon, but good job covering that up. Only that I prefer fresh ingredients are used so that there isn't any unfresh fishy smell to begin with.Grilled ox tongue ($48 per 2 skewers)

The ox tongue, surprisingly, was good. The pieces are bite-sized and well seasoned, without covering up the flavour of the ox tongue itself. And cooked just right -- juicy in the middle and not overly "bouncy". I personally like grilled ox tongue and this was good enough to make me order a second round.Clams in sake ($88)

The clams in sake was a major disappointment. Normally this is a dish that is difficult to screw up. However, in this case when it was served the clams were bland, with the taste of sake only in the sauce and almost not in the clams at all. It took us some 10-15 minutes of leaving it there soaking in the sake for the clams to gain some of the flavour it's meant to have. Again, although the clams were quite big, I don't think the were anywhere near fresh. We didn't detect any strange flavour, but when we tried to pick the clams out from their shells they broke up easily under the chopsticks. I don't think they were properly cleaned either, since we ate quite a bit of sand from some of them.Eel fried rice with white truffle pate ($98)

My feelings are mixed on this dish. If you completely ignore the name of the dish, it is a decent fried rice -- the grains a evenly coloured and did not lump together. It was served very hot and smelled enticing. However, if you consider the name of the dish, it really didn't live up to what it claimed to be. To begin with, the "white truffle pate" seemed like the type you can get in bottles from citysuper (I wouldn't expect otherwise, actually), which was fragrant when you smell it closely when the fried rice was served but once we've mixed it in as recommended by the waiter, the fragrance was completely killed. The eel pieces in the fried rice weren't big, which is fine, but I found it difficult to taste the eel, which isn't fine. In fact, the way the dish was presented is my biggest disagreement with it. Truffles, as far as I can tell, don't like high temperatures. Which is why when you make e.g. pasta with truffle the truffle is always added at the very last moment. By serving the fried rice in such a hot Korean-style rock bowl and recommending mixing the truffle pate with the rice you would be doing the equivalent of adding the truffle to the fried rice in a wok. You couldn't not mix it actually, unless you wanna scoop it up and eat it with a spoonful of rice, which might be the better idea anyway.Cold udon with seaweed ($52)

Udon has never been my favourite noodle, but in this case the texture was reasonably good. The sauce was a bit tasteless for me, but I'm not to judge that. Again I disagree with the presentation of the dish, as can be seen in photo above. At first site that would be impressive, but it's actually not a good idea. When you eat cold udon, you'd normally like to have a separate container for the sauce which you mix with the side ingredients of your liking before dipping the udon into it by the mouthful. In this case all of the udon were hanging on the chopsticks, with the ends already soaking in the sauce. If you want to use the chopsticks to eat the udon, you inevitably will have to pull them out, dropping all the udon into the sauce...

So IMHO, the food we had here wasn't all bad, only mediocre and for this price, not good enough. If it's priced at 70% of current price I'd be satisfied and if it's priced at 50% I'd be pleased with its quality. However, at this price and location, there are surely plenty of room for improvement. The bottom line is always quality -- $230 for this as dinner was expensive, contrary to 8000 yen for lunch at Sushi Iwa being a bargain. Quality is everything.

Finally, we've overheard an interesting conversation during our dinner. Apparently a group of some 4-5 people having dinner nearby had actually booked a table and ensured that there would be uni sashimi when they arrive -- and there wasn't enough for a portion. They were obviously annoyed because it was a request they've made. In any case there was nothing they could do and after some arguments ended up ordering something else. YET after some 15-20 minutes "fresh uni" suddenly arrived from their supplier... I truly wonder what supplier they use, since normally I'd expect fresh ingredients should arrive for the preparation of dinner, not DURING dinner? Oh wait... isn't there a citysuper in Times Square nearby...

I've decided to get lunch from Pumpernickel for a change, trying to eat somewhat more healthily than the take-away fast food nearby. I ordered a sole sandwich set with green pea soup and was told that I'd have to wait 5 minutes. No problem.

Except that 15 minutes later, I was still waiting, and seeing those who seated much later than I ordered have already got their salads. Yet my lunch was nowhere to be seen. That ended up as a 20 minutes wait.

The sandwich itself was definitely not worth the wait. Sole fillet was definitely not fresh (a loose texture and lack of flavour says it all), and I still wonder how long that stayed in the freezer before it got cooked for my sandwich. Combination was strange as well, with sliced courgetts (?) and slightly burnt green bell pepper. With a strange, suspiciously sour "mustard cream" sauce.

"salad" was worse. It wasn't a salad at all -- not tossed, but with leafs (again, not fresh) stuffed in a plastic container and sauce drizzled onto it. Not surprisingly the sauce collected at the bottom of the plastic box.

Green pea soup was mediocre at best.

Looking back, I should have stopped eating the moment I tasted that strange sauce of the sandwich, because some 2 hours later the diarrhoea began...

Giving this store the benefit of doubt I won't say that the diarrhoea is definitely due to that sandwich... but I think it is.

Enough said.

To begin with, the location of this shop is much closer to 下環街市 than previously shown on the map. The shop is located on 下環街 near its cross with 水手斜巷 (which is a bit further to the right in the following photo) instead of near 草蓆圍.We came here solely for the 冷糕, which we've read in some magazine and found it quite interesting. Lucky for us, the 冷糕 was being made when we got there, so we got to witness its making. Maybe because I didn't know what to expect, the 冷糕 was surprisingly good -- the bread part was soft and warm, somewhat like 馬拉糕 minus the flavour and the crust was crispy. An interesting snack to try.

There're two things to note if you want to drink the coffee here -- 1) get up before noon and 2) ignore the previous location pinned on the map here (hopefully by the time this is published the pinned location would have been corrected).

I have no idea when this place opens but it closes at 12:00. Fortunate for my locust friend and I, despite our serious detour due to the misplaced pin (which was a few street blocks away by the way), we managed to find Coffee Ming. Note that this place is not on any main street -- you need to turn into some sort of alley to reach here. As a pointer: find 紅街市, then follow 高士德大馬路 (on the red market side) to the southeast. Walk past the HSBC then turn LEFT (it's not a proper road). You should see Coffee Ming straight ahead. Looking back from coffee ming to the entrance:We got ourselves the coffee, noodles and toast. The noodles were slightly soggy but other than that good. The coffee was nice as well -- a less refined, less deliberate flavour than the coffee found in other places, but good coffee nonetheless.What we liked most of this place was the atmosphere. Everybody sit on XXS sized chairs with butts almost touching the floor (which turned out to be surprisingly comfortable) and cleanliness wasn't expected by anyone. Nobody pretend that this is an elegant restorante ming and everybody is happy with the coffee. Everybody was friendly and willing to share, turning this somewhat run-down stall into a relaxing escape.

Before I write anything, I'd like to state that I like the Central Bo-lo'gne... it's one of my favourite restaurant on the island and I'd be prepared to walk all the way from the Central MTR station just for that toast. However...

My locust friend and I decided to try out this new-ish shop at Lcx. Remember the delicious food we had at the Central Bo-lo'gne, we were rather surprised to find the shop only 70% full when we got there at around 1pm. So in we went. First impression was not favourable -- there was an empty table alongside the wall, and we were heading there when a waitress stopped us and attempted to seat us at the worst table possible -- the one facing the shop front. I do understand that when the shop is full it's not appropriate for the two of us to occupy a table for four, but it wasn't even near full. Anyway... we ended up on another table for 4, which the waitress decided to clean only the side of the table where we weren't seating... revenge, perhaps?

Ordering wasn't any better. The waiter (who seem to be one of the few staff in the shop who understands Cantonese or English, by the way...) has decided to be as rude as humanly possible and decided to yank the other half of the table away and give us the "why are the two of you occupying a table four 4" look before taking our orders . Please, sir, this is a cafe, as you can see from the shop title... it is meant to be a relaxing place where the customers can chill out, have a drink and maybe some food... be a bit more pleasant! Or less intimidating / rude at least... I'd gladly suffer such attitude has this been 澳洲牛奶公司... but it certainly wasn't.

On to the food. The egg mayo sandwich (or whatever it should have been called) was a big disappointment. The bread was nowhere near as good as the ones served at the Central shop and the egg mayo was so cold that it's obviously it came straight out the fridge. Now I don't have any problem with storing your ready made ingredients in the fridge, but putting freezing cold egg mayo in a supposedly fresh-from-toaster sandwich and then setting it aside for some time before serving is certainly a bad idea. The result was lukewarm toast with still-cold egg mayo. The crust became soggy and the inside was no longer soft. It became like any odd bread / toast you can make yourself at home with a <$20 loaf of bread.

The deep-fried chicken pieces with fries and bread my locust friend had was somewhat better. The supposedly spicy deep-fried chicken was rather good (not spicy at all though!). The fries, however, was the cheap wavy types you get served at cha chaan tengs. Whilst I don't have any complaints against that you do expect to be served better fries at a cafe where they had aimed so high with their bread. The toast here (without being ruined by the cold egg mayo) was still not as good as the ones at the Central store -- and for that matter not as good as the ones I once got home and shoved into my good old toaster. Come on, QUALITY.

Originally we planned to order that salt and maple syrup toast... We did actually. However by the time we finished with the sets we didn't want it any more. They missed that order anyway...

The sets came with drinks. My milk-tea was served without sugar and my locust friend's coffee was served with white sugar (no coffee sugar...!?). Now do we have to beg for sugar for our drinks? Hygiene was bad as well -- the inside of the spout was obviously not clean, as the photo uploaded by my locust tunghok will show.

So obviously, this is going to be a crying face. There are a few issues which I do not understand though:

1) Given that this is Hong Kong, and this shop is located in Lcx, where most customers are either HK Chinese or Mainlanders, what insanity does the owner has to have to employ half a crew of (maybe) Japanese girls who sounds so fluent in Japanese but had only a basic command of English? AND no ability whatsoever in Cantonese?

2) Why did the manager had to use such harsh attitude to everybody in the cafe? I understand that it's busy, but this is not a cheap cafe and basic services and at least friendly attitude is expected.

3) Where has quality control gone? At that tiny little shop on Aberdeen Street every piece of bread was good and the smell of freshly baked bread was the best advertisement possible -- it's gone here.

4) It's fine if you want to showcase your "freshly" baked bread, but placing it right next to the entrance where everybody has to pass enter and leaving the cafe with no cover is probably not a good idea. Any sane customer will doubt the hygiene of your bread!

Enough of my ranting over a poor dining experience. If you're the owner of Bo-lo'gne and you're reading this, please, please... make again that delicious food you used to make... where's your heart, where's your passion gone??? And educate your staff! We food lovers definitely wouldn't want to see a good cafe ruined by reckless expansion.

My locust friend and I have decided to go to Tai Hang after dinner specially for this newly opened dessert shop. The comments we've seen thus far are all quite positive, and the photos certainly looked tempting, so we were full of expectations when we arrived.

Straight to the desserts. We've ordered a caramel egg pudding (creme caramel?), a caramel milk pudding and a hot chocolate.

1) Caramel egg pudding and caramel milk pudding

The way the caramel egg pudding was the first disappointment (the caramel milk pudding as well, for that matter). When it arrived it was still in its metallic mould . Since the mould was not in line with the decor of the shop it was quite certain that that wasn't some "special" way of serving the pudding in this shop. We could only feel that they couldn't be bothered to serve the egg pudding properly. The texture of the puddings was also peculiar -- I'd go as far as saying that it was almost like a mousse instead of a pudding.

The taste of egg was faint at best and since the pudding was served upside down (since it was still in the mould) the caramel was at the bottom of the pudding, which due to the depth of the mould was not easy to reach. To make things worse, the exposed surface of the pudding was slightly rubbery (this would likely go unnoticed had the pudding been served the right side up).

The caramel milk pudding have similar problem with its texture -- which was even more mousse-like than the egg pudding. The milk flavour was noticeable but not strong.

Please do feel free to enlighten me if there is significant difference between a caramel egg pudding and a creme caramel and that my expectations were completely misguided. In that case I shall stand corrected but nonetheless comment that the caramel egg pudding and the caramel milk pudding were disappointing and not worth the money spent.

2) Hot chocolate

The first shock for the hot chocolate came when I saw it being taking out of what looked like a microwave (!!!). The taste of the chocolate was reasonably good and one could tell that some milk has been used to prepare the drink. It is, of course, impossible and unfair to compare this chocolate with place like Vero or JPH or any of the proper chocolatiers, but for a similar price one could get a better hot chocolate (in terms of flavour and smoothness and presentation) at Habitu. The Habitu one will be much larger as well.

3) Environment

This little shop in Tai Hang was small but comfy. And the staff was reasonably nice. And the toilets were clean and tidy. Until the moment the compressor of the ice-cream or softie or whatever-making machine is turned on , which happened twice during the time we were here. The rattling noise of that machine was so loud and deafening that we felt we were suddenly transported to the engine room of a Star Ferry. Or the AHU of a large building. Or right next to some road works. A casual check with the iPhone sound level meter has recorded over 70dB(A) at where we sat, which was unacceptable even for health and safety alone. I could not comprehend 1) why such an old, noisy machine is used and 2) why on Earth it couldn't be placed elsewhere where its noise wouldn't affect the diners and the staff.

Although the noise only lasted for around half a minute for both occasions, it completely ruined the peaceful ambience created by the decor and furnitures. The owner should really deal with this obviously solvable problem!

My locust tunghok and I have been talking of eating at this little cafe for a while already, but have passed nearby (or it wasn't open anyway) for a few times in the past month. And now we have finally had tea here.

As those who might have read my other reviews might have noticed, I rarely write on OR unless 1) the food is really good, 2) i really have the time to, or 3) the food was utterly appalling. Unfortunately for Tea & Herb, this is the last scenario. Going all the way to North Point to try this restaurant was a big mistake.

it was fortunate that it was only afternoon tea and not lunch / dinner, and that we only ordered chocolate banana crepe (or whatever it should have been called), iced chocolate (for me) and peach tea for locust tunghok.

To begin with, as shown in the photo, the crepe was so thin and dry that it kept falling apart. The only bit of chocolate in the *chocolate* banana crepe was the bit on top; there was no banana in the crepe (except the slices aligned along the rim of the plate). To make things worse, some dim-witted chef / staff decided that it is a good idea to put BLUEBERRY JAM (which I really don't like) in the crepe (which I hated). It was such toil to get through that crepe that it almost ruined my day (fortunately, our meals at the other restaurants on the day were way better...).

The crepe has pretty much set the tone of our afternoon tea. The iced chocolate I ordered was so tasteless that I had difficulty telling what I was actually drinking. It was, however, a stroke of genius (of myself ) that I didn't bother to mix that half glass of cream with the already tasteless chocolate, which salvaged its flavour somewhat. I would, however, recommend everyone I know NOT to risk their appetite on this iced chocolate.

Locust tunghok's peach tea has served as a well-matched conclusion to our afternoon tea. In a cup of not-really-boiling not-really-full-either water floated a pathetic teabag. The smell was OK but the taste was nonexistent. And they didn't even provide a refill OF WATER when that cup of "tea" was finished.

Final word: Their lunch / dinner might be better, which I have no ground to comment on. However, based on our experience this time, I won't be going back here. Not in a million years.

Note: Apologies for the poor quality of the photo. The crepe was so bad I really couldn't be bothered to take a better one. Or to take one of the iced chocolate or the tea. Please refer to locust tunghok's review for the photos (http://www.openrice.com/restaurant/commentdetail.htm?commentid=2064597)