Dinner World Restaurant By Highlands Seafood — Restaurant in Sarawak

There's nothing particularly to be commented beside the food, the manpower and utilities/facilities . This restaurant is lacking of manpower. I've come to this restaurant often and always saw their staff doubling or sometimes triple their output or effort during the work, which make them look exhausted. This will slow down their working performance and delaying the menu to be put on the table. Also I don't really like the waiters that using whites( I think it's a part-timer) because they don't serve customer seriously and always playing at the back while the restaurant staff need to cover up their table. My cousin choked while eating and wanted to call the waiter(white shirt) to pour the water for her but no one is there, luckily a staff came to us and pour the drinks for her. Next, the roasted chicken is too dry, burnt and sometimes it's too salty, and the prawn should be distributed equally because there is so plenty to eat and it's full of the prawn head instead of the meat

My Recommendation for solution

Choose the part timer carefully and strictly to filter the serious worker and who is not Increase the utilities/facilities such as sound system, air conditioner, lighting to make it more comfortable To keep the staff stay loyal and motivated, increase their minimum wages or salary as many of other workplace offered now. If not , it will be very hard for this restaurant to compete with others, and the experienced staff will be more attracted to other place that offer them higher pays Reevaluate your recipes and consider adjusting the seasoning, balance, or cooking methods to enhance flavor. Simplifying the menu can help you focus on fewer dishes executed at a higher standard, while consistent staff training ensures every plate meets quality expectations. Using fresh, high-quality ingredients will naturally improve taste, and working with a food consultant or experienced chef can bring in new ideas and professional insight. Hosting tasting events allows you to test new dishes and gather immediate input before a full rollout. Studying local competitors can also reveal what flavors and styles resonate with your target audience. Lastly, refreshing the menu’s design and wording can improve how dishes are perceived before they even reach the table. Continuous improvement, guided by customer experience, is the key to building a menu that...

Been here twice, once before the election and once after the election. Limited parking spaces within the restaurant but have more outside across the road. Foods not that great especially if there is multiple functions happening at the same time. Service quite poor as both of the dinner attended there are only few waiter/waitress around and you'll have to get up from your table to pour yourself some water (plain water, Chinese tea, etc). Toilet did not have soap so have to depend...

Had a dinner last Saturday. Family dinner. And below us have big event. Our food was really bad, so bland taste. Even for nasi goreng is so bland. Management not really giving good cooperation. Understand that below us have big event but shouldn't let other customer food taste like water really bland. Even sweet and sour chicken taste really sour and more flour than chicken. Feel cheated. Payment for the...