三餐四季

When I first saw this restaurant with a sense of history, I thought it was impressive. However, every dish was made without care and was just common fare. The seasoned diced beef was nice, but it was paired with bell peppers, baby corn, and broccoli – food you'd find at a roadside stall. If you're going to position yourself as a private kitchen service, you need to deliver quality; it’s not enough to just put today's dishes on the table. The value of a private kitchen lies in the chef’s experience and stories, but there was not even a hint of introduction. At best, they might call it creative cuisine, but I really don't understand why they’re positioning it as private kitchen cooking. If cost is a concern, it would be better to find a more suitable location or cut back on expenses. I really don’t understand why I spent so much money eating at this faux private kitchen. I felt guilty gathering friends to eat here.