Ipoh Hawker Macquarie Park — Restaurant in Sydney

Terrible experience with the manager on duty. The nasi kerabu ordered with beef rendang came with the meat being full of fat. We showed this to the waitress on duty (she was really nice) and she said please show to the manager at the counter. Which we did, and he didn't say a word about it. When it came to time to settle the bill, he charged full price (so evidently he had totally ignored what we had said about the fatty rendang earlier) and we said we hadn't touched 75% of the meat as it was full of fat and his response was ... "you've eaten the food, I can't do anything about this" and he insisted that he would not do anything about it despite the fact that it was evident from the plate we showed him that we did not touch most of the meat. We paid the full price of $25 for that plate and my parting words to him were "We will not be back". I am sure he will remember us. That is despairing customer service, if you as the manager can't do anything to satisfy your customer - then who can? I am only sorry we did not get a picture of the meat and the amount of fat on it.

And I wasn't planning to do this but because of the bad experience with the manager, I will just say this - the char kuay teow - probably one of the worst I have had. Who puts carrots and brocolli in CKT??? It was totally tasteless and big fat $22 charged for that.

I am very happy for you, Nanyang, to respond to this publicly to at least show us you read your reviews. That was a terrible experience. This was at 1.30 pm February 8th so it should be quite easy to trace who was...

I was a regular at Sambal when Andrew and Nancy, ran it at the same location previously and I have to admit, I was a bit apprehensive about dining at the new establishment. I have since dined in and purchased take away from Nanyang and while the prices appear to be higher than Sambal, the amount of ingredients and the quality of the ingredients (fresh) more than justifies the prices asked for. e.g.The prawns in their Wat Tan Hor are really fresh and not kept artificially "fresh" and tasteless by soaking them in bicarb soda like most Asians restaurants do. Nanyang Malaya's Char Kway Teow was delicious, the Kway Teow had the right amount of Wok Hei (Wok breath) with half the dish made up of chinese sausage/clams/prawns. I am not a fan of the Penang (dry) style of Char Kway Teow that most Malaysian restaurants serve in Sydney (preferring the Singaporean "wet" version of CKT cooked with more Kecap Manis), however, I was pleased to find that Nanyang's version is a hybrid of the Singaporean "wet" and the Penang "dry" styles of CKT. NM also use bio-degradable (cardboard) take away containers which probably adds to their operating costs but at least they are doing something to stop disposable plastics from ending up in landfill. Highly...

We had golden dragon lunar year banquet for 5 at Ipoh Hawker restaurant Macquarie Park recently which we booked days before. The service does not commensurate with the quality of the food. We expected to be served before walk-in patrons. The first dish appeared after 45 minutes, the excuse given being the larger than usual crowd.

Their inexperience in serving banquet dinner was exposed very quickly. They have not worked out the sequence of food to bring out. Initially they planned on bringing out all the dishes at the same time which we objected. We settled on having two dishes together.

But logics would defy bringing out fried rice and fried noodle together. May be substitute one with fish or prawn or chilli crab. They needed prompting what dish to bring next. If they were prudent or observant, they would show initiative to provide new clean plate after some messy food like chilli crab.

Tea, an essential part of oriental food was not served. They have forgotten about it.

What was hopefully a memorable dinner turned out to be stressful and the service left a lot...