I first visited this restaurant in 1987 when it was a family run business much the same as any other Chinese restaurant in the area. The food was good, the portions ample and the staff was friendly and efficient. They had a large customer base and the restaurant was always busy. The owner retired and the son tried to take it upmarket with table settings more akin to a Michelin starred restaurant and the food changed from what we were used to and clearly not to the liking of the regulars. The customers dwindled and the restaurant went in decline with almost all the trade being takeaway orders. It then tried the old well tried menu, but the customer base had disappeared and the restaurant was empty most evenings. We stayed loyal and although we did not go there very often the food was good and the service remained friendly and efficient, but there is little atmosphere when there is hardly any other customers in the room. Last night we were there again and we got a pleasant surprise. The cooking had changed so much that I asked if they had got a new chef, but no, it was the same one. He or she must have got inspiration from somewhere. Now the Singapore noodles were greatly improved with more shrimp and chicken than ever before. The roast pork was crisply cooked and the sauce served apart to avoid it going soggy and the crispy duck was the same, crisp and delicious with the sauce served apart. This is a great improvement and the food can be highly recommended. My hope is that the eating-in customers will return to make this a lively restaurant again. I wish them much success for the future.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.