SINGAPORE — Since last year, many Singaporeans have been up in arms about rising food prices and shrinking portions after the cost of ingredients also went up. One customer took to the popular COMPLAINT SINGAPORE Facebook page over a serving of fish she called “miserable.”
Ms Krystal Tan had purchased food from Wàn Hé Lóu, a Chinese restaurant, which she tagged in her post. “Fish costed $49.90 (excluding gst) with such small portion, barely 3 small bites. The fish also tasted stale, it’s dark in the inner flesh, a sign that the fish bas been soaked in the sauce for a long time. A fresh fish will not be that stale and dark,” she wrote, adding that the asparagus dish she ordered was “also miserable.”
She added, “With no weight or photos shown on their order form, I feel like there’s no transparency.”
Ms Tan also raised an issue with hygiene, writing that she had “found a strand of hair on the inner part of the tupperware lid. Super gross.”
Furthermore, she wrote that the lobster she ordered “was not fresh as the flesh was stuck to the shell” but acknowledged that “the lobster broth was the only redeeming part.”
Ms Tan ended her post by writing that it had been the “second time ordering from them, the first time was okay but this time it’s terrible. Never again.”
The Independent Singapore has contacted Wàn Hé Lóu restaurant for a comment on the incident.
The restaurant enjoys a good reputation among many, with an average rating of 4.2 stars out of 5 on Google reviews.
Diners have especially praised Wàn Hé Lóu’s seafood dishes, including its lobster porridge, as well as various ones that contain shrimp and scallops.
Commenters on Ms Tan’s post had much to say, however.
UPDATE: Jan 26, 2023
A spokesperson from Wàn Hé Lóu restaurant clarified the matter with the below statement:
“We are aware of the incident and have carried out an investigation into how it occurred. During this CNY peak, we had to supplement our manpower with many part timers to cope with the increase in demand. The situation was exacerbated with Covid affecting part of the team. This could have caused minor slips in our QC process before the food was sent out. We will look into how we can further strengthen our processed to prevent such incidents from happening again.
We remain committed to providing quality food and the best possible dining experience for our customers and we are always open to feedback and suggestions from our customers.
Thank you”
/TISG