HK Restaurant Thoughts

Some thoughts from the places I went to in HK
40 Gough St - very helpful staff to flag me at the entrance and guide me to the private dining room.  Service was unobtrusive, but efficient.  My water was always filled.  Food did not all arrive at the same time (linguine came out first) but the delay was not significant.  Decor was stylish.

Cafe Grey - The view is always great from up there.  WAter was always refilled, staff were not super attentive.  One forgot the request from Bec for milk for her tea.  Presentation of the food was quite good, but it can be seen that certain items (like the pear salad) were overdoused in the italian dressing, making it look less fresh.

Goldfinch - A solid restaurant, value oriented.  Decor hasn't changed, since they used the restaurant for filming "2048".  Service is friendly, efficient.  Treating elders better is a good thing. Roasted pigeon was great, moist and crispy. Fries were terrible.

Coast - Very Australian feel, light woods.  Staff were friendly, although they messed up the food for me.  It came to the table before the waiter realised the issue, should have been picked up before that point in time.

Quinary - Cocktails presentation was very good.  The truffle fries were very tasty.  Waiters disappeared for long stretches of time, most likely because of the number of orders they needed to process, and cocktail making is a slow process.  Decor was classy, dark timbers, dark corrugated iron, beautiful leather couches, good lighting.  Tough to be the owner in that situation, as you want your guests to be treated the best.

Hei Chin Rou - I got there late, so food was coming already.  Yum cha always delivers.  I didn't find any issues with the service, although our cokes took a while to get to our table.

I think I am too blase about a lot of these things, as in I don't mind if the food is a bit sloppy, or the waiter is a bit late.  My tolerance for such "mistakes" is very high.  I need to improve my own standard of quality in order to enforce it on my staff so that others whom may have higher standards than I, will appreciate the efforts that we have done.