Cherry Pepper Ubud — Restaurant in Pulau Bali

So sorry to write this down… My first time ever to return food. I ordered sea food pasta and picture will show you what I got. I would never return food, if I don’t like it- I don’t come again, but this was unacceptable and as someone who every day eats at lest one meal at the restaurant, travels the world, and has 37 years I need to say that I never had this kind of experience in my life. Lets say it is ok (to me) to serve seafood shrimp pasta that’s not good, it’s ok to serve shrimp past that has one shrimp- or even none, but it is absolutely not ok to serve pasta with whole plate full of shrimp heads (6 heads) and 1 shrimp tail. Was this in someone’s else’s plate and instead of garbage ended up in my meal!? That thinking made me fill sick on a way home. :( The shrimps heads are not eatable, and full plate of “garbage” is not something that should be served. Where was chef looking when he was sending this out!? If shrimps are wholesome thats another thing, they can be in the plate, ofc. But why I am telling you this, you know that… If you don’t have ingredients be more creative and careful how to cook the meal and what to serve to customers, or just say we are done for today with that meal- you can choose something else.

On another side- Place looks nice, great location, my husband ordered pork ribs- it was very good, waiters (boys and girls) were very nice, and girl really tried to make up for this situation. It was a very long wait for the food, but it’s nice vibe inside so you can play cards or talk with your dinner mates and time will pass. It’s just bad luck if it’s late, and you get what I got. I ended up going to bed, no dinner and sick...

This review is more for the founders of Cherry pepper rather than the new customers. Food is a highly personal thing and my 3 stars could be someone’s 5. Although, as a family of 4 the Ribs, Wagyu burger, Mie goreng and piggy bun we ordered were less than average. Wagyu apart from being coin sized somewhere in the middle of two big buns was chewy and probably overcooked like hell. The most important thing about a dinner with family is experience. And this experience was 1 Out of 5 for all of us. We entered the restaurant at 9 something and a not so smily rather tired staff welcomed us. Her first response to us was big no for a request to sit upstairs. No is never a problem but weird replies are. First reply, the section is full. Second reply was anyway we will shut it in an hour. I wasn’t planning to spend 3 hours anyway. However, when we asked for the ladies night we were told it’s over at 9.15 while the card clearly said 7 to 10 PM. Nice start for a dinner. Then almost hounding us to order our mains once we were done ordering our drinks and still waiting to have a sip. Bill while still eating our dinner was the cherry on this distasteful cake (read pepper). Basically, your staff seemed tired and completely done with serving another table. Hence this review is more for the founder/founders. Change shift frequently. Have people who are fresh and want to serve. Of course a once over to your flagship dishes will help. Premium places need a lot more than what we...

Tasty food but disappointing portion sizes.

I ordered the Cajun chicken which was delicious but felt very much like an upscale frozen weight watchers meal - small portion of vegetables which tasted defrosted, and a piece of meat. Was much too light and missing a big dollop of mash potato or something rather to make it a substantial balanced meal and less “diet”.

My husband got the beef bowl which was essentially a deep bowl filled to the brim with 3 cups of white rice, topped with a cup of beef, 2 pieces of bokchoy, and 1 stalk of broccoli. Really unreasonably small portion of vegetables, if we wanted to eat rice with a side of meat and sprinkle of veg we wouldn’t have come to a nice restaurant. He also had 2 very small pieces of chicken in his beef which was concerning re the kitchen practices.

3 staff members came to ask if we were happy with our meal on seperate occasions. This honestly just felt awkward because we weren’t at all but we didn’t want to take it out on them when it’s clearly a management/head chef issue. Given they could clearly sense our disappointment - In future, a better question to prompt the waiters to ask in such scenarios would be: “is there anything we could’ve done better?” encouraging the feedback.

Management needs to review their menu and enhance the portions and ratios for all dishes.

Until then, I...