Suki-Ya — Restaurant in Kuala Lumpur

PLEASE CHECK CCTV

Date: 22 September 2023 (Friday) Time: 7:45pm to 7:55pm Table: 1st table on left from main entrance (table that only fits two persons)

There were two women finished their food with at least 4-5 leftover plate of meats and went to the counter and got the bill.

I then followed up and asked the “manager” who dressed himself in full black if there was any additional charges on the leftovers.

What surprises was the answer I got back is “No” because the meats were not cooked in the soup. Okay fine.

If you saw this review until here, you may have wondered how did they dispose the “untouched” leftover. Yeah, I witnessed the staff put back in to the fridge and those meats were served to the next lucky draw winner.

How the heck I know there was no any saliva before it was being put back to the fridge? Was that how COVID is being spread from this store?

The level of hygiene was really beyond your imagination, trust me.

I would like to ask the management team,

If the meats were not cooked but had been served to your table, and you finished with these leftovers, is this not considered as wastage and thus no wastage charged are incurred? Is this aligned with your management expectation?

Do you have any put-back-to-fridge policy for any uncooked leftover food from previous diners?

If your answer is yes on (2). How do you ensure that the food is clean?

I have posted the date, time range, and detail for your management actions, please check your...

Apart from the manager (the one in black uniform), the staff was terrible. Not sure if they're not fluent in English but they didn't seem like they're keen to serve us. Even asking one of them for the menu he looked like he was so done with dealing with customers. He even got our drinks order wrong. At this point, we didn't want to vex him anymore so we just dealt with sticking it.

When we got there our stove wasn't working well; the broth didn't even boil. Luckily the manager intervened and moved tables for us. Have to keep calling the staff to help us refill drinks & broth though (sub-par customer service smh).

Anyway, here's a guide for first-timers to avoid delay of your food cooking (you only have 2 hours):

Choose from 4 broths (sukiyaki, miso, shabu-shabu & kimchi)

Make sure your stove is working; the broths should boil on both sides by max 5 mins, if not inform the friendlier staff and request to move tables.

Go to the buffet counter & take your food. Don't take too much though, 20% is charged for wasting food.

Extra notes: *Total amount is subjected to 10% service charge *There's dessert! *Boil your food properly ok if not the stuff from the cross contamination at the buffet table will live in your body and you'd get food poisoning *Unlimited refills of everything *I mentioned you only got 2 hours, so if you need extra time, it's RM5...

I went there with my wife one weekend, having gone to their other branches in Alamanda (has since closed) and the other one in Midvalley.

Once we arrived there, we're quickly ushered by the waiter who quickly pointed us to a two-seater table near someone else (around two feet away). I requested to be shown another table, this time a four-seater table.

I did so because the two-seater is quite cramped as the hot pot would be in the middle of the table, leaving small space for plates.

I was refused.

I pointed out that the place is only around quarter full and there are plenty of empty four-seater and six-seater tables and thus my request wouldn't affect anything.

Again, I was refused. Somehow the supervisor intervened, and showed me to another table, also a two-seater one. I repeated my request and was refused.

And so, my wife and I walked out and went to Pizzahut instead.

Why this is an issue to me? I went to the other branches and there wasn't any similar issue and the people there didn't raise a fuss. Yes, I would understand if the seats were booked or the restaurant is full but a quarter-full? Restaurant Policy? It's not written so how should I know it's a policy?

However, I'm not blaming the employees for this miscommunication. The responsibility lies with management for not training their...