1/5 Gary H. 1 year ago on Google
As
many
others,
went
here
because
it's
highly
recommended.
A
friend
visiting
wanted
"authentic"
Indonesian
food
(which
this
is
not)
so
she
picked
this
place.
Immediately
after
walking
in
and
waiting
4-5
minutes
to
be
seated
with
reservations,
I
grew
concerned.
It
was
full
and
they
put
us
in
the
back
room
with
the
coats.
Servers
were
running
around,
it
was
busy,
but
not
that
busy,
and
it
seemed
like
a
lot
of
panic
or
pandemonium.
It
took
us
a
while
to
get
our
order
for
wine,
but
that
was
only
thanks
to
the
manager
looking
back
there
to
see
us
being
ignored
and
asked
us
if
we
wanted
any
drinks.
About
15-20
minutes
later
the
wine
was
served,
warm.
The
wine
was
warm,
we
tolerated
the
first
bottle,
but
when
ordered
a
different
white.
When
they
brought
it
out
to
us
warm,
they
said
"this
is
the
best
they
can
do".
They
didn't
offer
to
have
us
taste
it
first,
just
poured
it
and
said
"enjoy".
They
obviously
don't
refrigerate
their
wine,
not
sure
why,
they
have
a
huge
wine
chiller
there
-
turned
off.
We
sent
the
second
wine
bottle
back
(un-opened)
and
ordered
beer.
The
food
service
was
VERY
SLOW.
We
arrived
at
7:30
but
left
at
11:00
pm.
The
main
courses
taste
like
ok
fast
food,
from
a
buffet
type
batch
poured
onto
little
bowls,
but
even
that
takes
90
minutes
to
be
served.
We
made
the
mistake
of
ordering
additional
starters
in
addition
to
the
small
rice
table.
This
set
our
main
course
back
at
least
an
hour.
Tables
arrived
and
departed
by
the
time
we
got
our
main
food
for
four....by
then
I
wasn't
really
hungry.
Rice
was
good,
but
the
rest
was
mushy
meat,
very
similar
to
each
other
and
a
tiny
little
bowl
of
cold
vegetables.
After
several
hours,
we
were
finally
ready
to
go,
not
offering
any
compensation
or
apologies
for
warm
wine,
long
delays
or
forgetting
our
introductory
prawn
crackers,
they
stand
above
you
with
the
pinnen
to
pay
your
bill
expecting
a
large
tip.
If
you
see
my
other
reviews,
I
am
always
very
generous
with
the
ratings,
I
understand
how
difficult
it
is
to
run
a
restaurant
with
limited
staff
and
so
many
tourists,
but
with
that
in
mind,
if
you
don't
have
the
personal
to
keep
up
with
your
tables,
then
limit
the
number
of
tables
available.
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