MuMian Dining — Restaurant in Sydney

We had dinner here on Christmas Day and my goodness, what a disappointing night it was. The only pleasant part of the night was the food, everything else was terrible.

First of all, the restaurant was severely understaffed on one of the busiest nights of the year. Common sense should prevail to roster additional staff for the night, but instead it was mostly one or two wait staff running around getting everyone’s orders whilst running to the front of the restaurant to welcome guests. I say ‘welcome’ lightly, as the young lady at the front was flat out unpleasant and rude. No greetings, no smile, just flat out rude and unwelcoming.

After being seated, we had to wait 30 mins to place our order. No one bothered to come take our order, we had to walk up to the front and flag someone down as they apparently just forgot about us. The rude young lady again was super unprofessional when we asked her if we could place an order. She rudely brushed us aside and told us she has other tables to attend to and flat out ignored us.

From being seated to getting our entrees, it took close to 50 mins. But once the orders were placed, at least the chefs were pumping out the food after that. The food we ordered was really good and were up to our expectations. Sadly it went downhill after our entrees as the manager himself was flustered and rude when we tried to order mains. Seemingly he had a brain snap when I said we’d like to order mains, to which he pointed at the surrounding tables and told us people were complaining that they hadn’t received their food and that if we were to order anything it would take a very long time. He then walked off without finishing the conversation. We were fed up and getting ready to leave until suddenly he came back out of nowhere and completely changed his demeanour and asked us what we would like to order for mains, before adding that he’d let the kitchen know to make it super fast for us.

On top of all that, the manager and the rude unprofessional young lady mentioned above had a verbal fight in front of everyone. Loud yelling, hand signals, body language, the whole package. Completely unprofessional, but felt great at least seeing the manager tell off the rude young lady as I’m sure she was treating all the other customers badly as well.

To top the night off, the fire alarm went off for about 10 minutes and not a single person from the restaurant came by to let us customers know anything.

What a horribly mismanaged restaurant. You need a better manager, and staff that know the VERY BASICS of customer service. I would absolutely NOT RECOMMEND visiting this place unless you want to be treated like a third...

ABSOLUTELY HORRIFIC EXPERIENCE HERE !!

Service is the worst you would find !!

I am writing this review to express my profound disappointment and serious concern regarding our dining experience at your restaurant on 30.12.2024. Our party of eight experienced multiple issues throughout our visit, culminating in an extremely serious dietary violation that put our family members at risk. The management's subsequent response was wholly inadequate given the severity of the situation.

Specific Issues:

Initial Service We were left waiting for 30 minutes before having to actively seek out staff to take our order When attempting to order, we were informed that most starters were unavailable, but this wasn't communicated until after we had already waited extensively It was apparent that your restaurant was severely understaffed, affecting every aspect of service

Food Service The server delivering our food was unable to properly identify the dishes When asked for clarification, they said they would call someone else but failed to follow through There was no clear communication about which dish was which

Critical Dietary Violation Two members of our party clearly specified they were vegetarian when ordering They were served and consumed prawns, having been led to believe they were eating vegetarian dishes This is an extremely serious breach of trust and could have resulted in severe consequences if either person had shellfish allergies

Inadequate Management Response When brought to the manager's attention, we were offered only a 10% discount This response demonstrates a concerning lack of understanding regarding the severity of serving non-vegetarian food to vegetarian customers The management showed no concrete plan to address the serious understaffing issues that contributed to these problems

These issues go beyond poor service - they represent fundamental problems with food safety, dietary requirement handling, and customer care. Operating a restaurant with insufficient staff to properly manage dietary requirements and food service is not just a customer service issue, but a safety concern that could have serious

Given the gravity of these issues, particularly the dietary violation, a 10% discount is entirely insufficient as a resolution. I strongly urge you to review your staffing levels, training procedures, and management protocols. If these fundamental issues cannot be addressed, I agree that serious questions should be raised about the restaurant's fitness to...

This review is my own

The sauce for the youtiao and burrata was extremely salty and directly poured over the cheese. For the youtiao, there were only 5 pieces for the four of us, approximately half a piece each.

The Peking duck, priced at 98 AUD, was sliced and wrapped in steamed buns, which would have been fine if the service was good. For four people, we were served 8 plates, each with 2 portions. Here's the main point: the buns were cold, and the duck was mostly skin, with about 85% skin and only 15% meat, if that. Another preparation method included wrapping duck meat and bamboo shoots in lettuce leaves, with the duck meat tasting both salty and sour.

No matter what, first of all, if this is supposed to be a whole duck, then it's probably a very young duck.

(P.S. The environment outside is okay, but seeing you carry the dishes to the next table, back turned to us, to prepare the buns and duck skin with scallions made me question whether you could wear gloves? Why did you go from handling other things directly to using your hands?)

The sake-braised beef cubes were the only normal dish, though a bit small. It was suitable for two people, but for four, it was as stingy as the youtiao.

The signature fried rice, including the seafood fried rice with prawns and scallops, was tasteless as water. Would it hurt to add some seasoning, or do you think frozen seafood can enhance the flavor? The egg fried rice was just bland.

As for the steamed Barramundi from Costco, priced at 20 AUD per fish, we waited a full hour for it. Thankfully, we didn't order the coral trout, or it would have been a total waste of the fish. We sat there playing on our phones for half an hour waiting for a fish that, when it finally arrived, was either dead before steaming or frozen, certainly not fresh.

If you're making Cantonese cuisine, especially a basic steamed fish, and there's no problem with the fish itself, how could it be made this way? Whether using a steamer or a steam oven, this fish should have been done in 20 minutes, especially since there weren't many customers in the restaurant.

If you feel unconvinced, please make a decent dish. Whether you are selling to people in your own country or to people in Western countries, food has no borders. Please do not damage food just...