Wu Liang Ye — Restaurant in New York

On principle I only write reviews for positive experiences since I know overall happy customers are much less likely to write reviews than mad ones. But my experience here tonight was so inexcusably bad I feel an obligation to make an exception. I could ignore the fact that the once great food has gone far downhill, or that they’ve lost their liquor license under dubious circumstances. But the service was possibly the worst I’ve ever received. 45 minutes after ordering, we had received no food, while the table behind us - a party of 10 that ordered about 15 minutes after us, was enjoying most of their meal. When we inquired as to where our food was we were told curtly that we shouldn’t be concerned because our order had been sent to the kitchen (with all due respect, after 45 minutes that was assumed). Our first appetizer arrived (bland gummy soup dumplings with almost no soup in them - in fairness not a Szechuanese specialty but don’t put it on your menu if you don’t want to make it well). Nearly 15 minutes later, we still had none of the rest of our order, including the spicy Szechuanese dumplings we had ordered as a second appetizer. When we pointed out that the table behind us had all of their food several staff members told us that it was because “they didn’t care when it came out.” A) This is a blatant lie - nobody asked us - we have couldn’t cared less when the food came out and b) we had been waiting on a simple appetizer for over an hour. We continued waiting - during which time the staff was openly making fun of us, and at one point they actually almost brought us a plate of food and then took it away and gave it to the other table. Finally one dish came - we had to practically beg for our rice (which to clarify was not included free with the meal). The manager came over with multiple staff members not to apologize but to double down that “Americans like their food to come out in order” and that we should not be upset. If the service was slow overall it would have been a nuisance - but the fact that we could see plenty of food being served to all other patrons who had ordered after us combined with arrogance and defensiveness from the staff was appalling. Several staff members actually openly started antagonizing us and then told us to calm down. I have worked in the restaurant industry for a long time - as a server and a cook - and I have comped meals for far less. We weren’t even after that - all we wanted was an apology. For what it’s worth, we ordered more food per capita than any other table there - a smart manager would have at least comped the dumplings (or the freaking rice). But again we were just looking for an acknowledgment that they messed up. We gave them every opportunity to show remorse, and fix the situation but needless to say they did not. By an hour and a half in, we had most of our relatively bland food. The second appetizer came out when we had more or less already finished the meal.

We’ve been coming here for over 10 years and will never return. The arrogance of the staff here was staggering. Maybe one day they’ll go back to making food that earns that attitude but I’m not going to stick around...

Sadly, what used to be a favorite Sichuan restaurant in Manhattan has declined noticeably from my last visit some months ago. The kitchen has slipped, having lost control of what used to be a great balance of flavors and textures. Herbed spring bamboo shoots looked to be from a can with a more insipid version of this restaurant’s signature Sichuan peppercorn vinaigrette. Their cold sesame noodles, that used to have a lovely bounce were overcooked, and with a far less more-ish sauce. Hand shredded chicken was knife cut, changing the texture. It seems the former chef has retired or otherwise moved on. The razor clams were inexplicably unavailable.

The issues continued with our main dishes. The Mapo tofu was a different dish entirely from my last visit, lacking deliciousness and balance of flavors. The leeks in the old dish were always cut in perfect diamond shapes and today’s was more roughly chopped. The twice cooked pork was tasty but just average. Only the dry-sautéed green beans stood out. Rice was old and dried out. Service not so caring.

It’s always sad when a beloved restaurant falls but it happens. A pity. Still better than average, but she was such a...

TLDR, good service, food flavor is good, but food cooking technique is very subpar, and some of the teas cups are a bit dirty. though the floor manager is quite perceptive and thus the good service.

Long version.

水煮牛肉/boiled beef, chewy pieces with tendents and cut is too thick, coated with overly thick starch coating. choice of veggie in the dish was chunks of nappa cabbage whites, which was disharmonious, and the chilli pepper onntop is just normal dry chilli spice. the worst part of that dish is the way is made, no broth to begin with, whatever is left got thickened by the redundant thick starch coating from the beef.

鱼香肉丝/fish flavored pork strings. This has to be the worst serving I have ever encountered. maybe 20% of the dish is actually pork, the rest are just vegetables. Not even colorful and harmonious vegetables. If I have to describe it, I would says it is more suitable to call it "sweet and sour vegetable melady" instead of "fish flavored pork strings"

Other dishes we ordered also somewhat subpar, but comparing to these two, they...