We entered the restaurant, and thought we were in a museum. Good wait staff, though.
We ordered egg drop soup. It was over cooked, and the cook used too much corn starch. Had a lot of body. The chicken broth had not been clarfied, so the soup had the branch water brown tinge to it. Vegetables were frozen mixed vegetables.
Fork and spoon at table looked like dirty chuck wagon utinsels.
Ordered Pad Thai and Four Seasons. Pad Thai consisted of a lot of noodles and about seven medallions of beef, one green onion, some carrot and celery, and a lot of sauce.
Four seasons had enough shrimp to make the spouse happy. Unfortunately, the cooks knife skills need to be honed. Everything cut up too small.
This is not what is commonly known as Chinese food. Need to train the cook to be as good as the young girl waitress.
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