Chinese Canteen — Restaurant in Cambridge

I’m aware that some restaurants have a minimum amount for credit card use, so before I ordered my food I specifically asked if they have a minimum amount for credit card use and they said no. When I paid I noticed there was a 10% service charge which is not stated anywhere in the restaurant or on the menu, I asked the waitress where that 10% service fee came from and she said she didn’t know and asked a woman (probably either the manager or the owner)to answer my question. The woman said it’s a common charge that a lot of restaurants charge and the service fee will be split among all the staff. And she said in London a lot of restaurants charge 12% service fee. I said if it’s a standard charge they should put it on the menu or somewhere in the restaurant instead of putting it on my bill without me knowing. She then said that 10% service fee is from using credit card to pay as my bill in under 10 pounds. Then she said usually she doesn’t charge 10% service fee for a small amount. She kept changing her story and can’t justify that 10% service charge. In the end they took that 10% servings fee off my bill. It was overall a terrible dining experience as I feel they just charge you extra without telling you and they take advantage of you if you don’t pay attention to your bill. Be...

Recommended by a Japanese friend :3 it’s indeed better than I expected. A solid 4.5 at this price range.

Tianjin bun looks to be handmade. It’s different from the fluffy yeast dough common in northern China and appears similar to a more robust xiaolong. I’ve never been to Tianjin so I can’t comment on the authenticity. Perhaps they do have the particular variety. The dough has an enjoyable thickness. The meatball filling is tender and bouncy, not too fatty. It’s seasoned with soy sauce and slightly sweet unlike the Shanghainese version.

Mapo tofu is brilliant even without minced pork. The seasoning is just right and the tofu retains its shape. It’s a very common and simple dish, but it isn’t easy to make a good one.

Huiguorou is flavorful. The pork has about 30%-50% fat, but traditionally it was quite fatty.

Black fungus can have a little more vinegar in the sauce but is otherwise a crispy starter.

The problem with almost all Chinese restaurants out is that the food are too oily (western cuisines arguably has hidden oil in the food anyways).

The people at the restaurant are friendly and efficient. It wasn’t too busy when we visited in the festive week. Vibe wise, there’s no background music and the place does give a...

If you enjoy being treated like an inconvenience, this is the place for you. From the moment I walked in, the staff seemed annoyed by my presence. The hostess barely looked up from her phone and mumbled something that I think was supposed to be a greeting.

The waiter was just as bad—he rolled his eyes when I asked for recommendations, and when I requested extra napkins, he sighed loudly like I’d asked him to run a marathon. At one point, I overheard him complaining about another table right in front of the customers. Absolutely unprofessional.

As for the food, it was as bad as the service. My dumplings were overcooked and falling apart, and when I told the waiter, he just shrugged and walked away. No apology, no offer to fix it. I felt like I was in some kind of prank show.

To top it all off, when I went to pay, the cashier rudely asked, “Are you done yet?” while I was still sorting through my wallet. Unbelievable.

The staff clearly doesn’t care about their customers or their jobs. Save yourself the frustration and go literally...