They are still relatively new and the comments are consistent with a new restaurant with green staff.
If you go as a group, try their bird nest squash soup and peking duck.
Professional "kitchen staff" at southern Chinese restaurants is a very finite resource in the Lower Mainland, it is well known that the staff at high end chains are traded around a bit like NHL players. Further out East or South of Fraser you have to go, you start to strain on logistics and staff. I would say they get retained more aggressively than western counterparts.
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Originally Posted by JKam
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