Chef Wu — Restaurant in Roswell

Authentic Chinese food Szechuan style. I overheard they even get "certified" by some picky Szechuan customers! this was my review three years ago. we went there again. it is definitely different. I will not go there anymore. I randomly pick a picture of "xiao su rou" from web, and compare to what I was served yesterday, please take a look. and this piece on the 3rd picture is a big port fat! it was claimed as pork belly, but as far as I know, pork belly is like bacon, multi-layer of fat and lean meat, no way I be served with this big port fat. Sichuan Fuqi Feipian (夫妻肺片), it is supposed be immersed with aromatic red chili oil(not too spicy), however this dish didn't have chili oil at all . it just had soybean source. the salty egg yolk shrimp, it has a bad smell, I have to say it may have nothing to do with the freshness of the shrimp. it comes from the source, I am guess shrimp sause was applied. this is absolutely not sczchuan food at all.

I was told the owner or the chef was not changed. I don't believe. with my complain, usually the chef will come out amicably either have a debate or agreement on my complain maybe for a min talk. but the check did not come out. this is a place used to be well known in chinese community for its authentic ethnic food, but no more. yesterday I didn't see any chinese customers at all, except us. there is a risk, and a big responsibility to run a restaurant well known for its excellency in authentic chinese food. the floor was greasy and slipery. the waiters and some girls almost fell. I don't think this situation will be improved unless...

As a seasoned food critic, I'd craft the review with a mix of constructive criticism and disappointment:

As a long-time aficionado of Chinese cuisine, it pains me to report a stark decline in the once-reliable standards of this establishment. Once our go-to spot for an authentic culinary experience, recent visits have left much to be desired. A noticeable deterioration in food quality and preparation has become apparent, with dishes vacillating between overly spicy and numbing, leaving little room for enjoyment. The disappointment continued upon discovering that the food, typically savored as leftovers, was rendered inedible and promptly discarded.

Beyond the culinary missteps, the state of the restrooms offered a stark departure from the anticipated dining ambiance, evoking an unfortunate semblance of hygiene reminiscent of experiences abroad. This unfortunate decline in both culinary execution and facility upkeep tarnishes the once-promising reputation of Chef Wu's establishment.

In the spirit of constructive feedback, we earnestly hope for a swift resurgence to form. There is undeniable potential awaiting realization, provided steps are taken to rectify deficiencies in both food preparation and overall facility hygiene. With optimism, we await the return of the culinary prowess that once defined this establishment, and encourage Chef Wu to rise to the occasion and reclaim...

So glad we tried this place - never even knew it was here and it's been here 1 year! It's like authentic upscale Chinese food. We got Grandma's noodles (mild) - very tasty and love the texture, pork buns, delicious and love the way they cut them into tiny pieces! Mongolian beef - didn't have the nice sear nor not as sweet as some places but o.k. Also ordered the bang-bang shrimp equivalent. Not a fan. The sweet and sour sauce was goopy and a SUPER bright unnatural color. Also, for the price, you didn't get many shrimp. Was excited to try the pumpkin bean cake dessert thing but didn't care for it - just not a fan of the red bean paste stuff. Ordered the Hibiscous? cocktail - definitely not worth $9! Hardly any alcohol and didn't even put much in the glass. Waste of money on that one. I would suggest that if they want to do more alcohol business, they should juice it up some. If it had been stronger, I would have ordered 2. Would definitely go back to try more cool things. (btw: this is in Chef Mel's old Foundation Eatery location...they kept the same cool open vibe mostly but closed in the view to the kitchen - that's a shame - that was the best part of the restaurant to me. Still nice though.) I would say that I don't think the service totally equals the prices. Just not as upscale as the presentation. ...