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May 30 '18 at 5:47
Gordon Quong
Ok. Nothing to brag about The old days were good. Chef needs to double check his cooks work. Taste for seasonings, check for freshness, keep the line stock and CLEAN. The people who comes in at 8.30p should see the buffet like the ones who comes in when the doors open. Overall the food just needs a little tender loving care to bring it up to par