Let them eat foam

Call me old fashioned, but I like food that looks and tastes like it should. I don't appreciate marriage of respectable cuisines that produce an unrecognisable and indescribable hybrid.

The much talked-about signature dish of foie gras xiao long bao with truffle consomme hiding under a puff of celeraic foam is an insult to sensibilities. Foam belongs on coffee and beer.

The platter filled with unrelated nibble sized sweet somethings described as a "Symphony of Dessert" has several strings missing in the orchestra.

Fancy labels like "Asian cuisine with French influence" does not make the food more palatable.

Enough already with the overpriced lousy dinners and cheap drinks brought to your table by a nervous serving crew whose delivery made me think they flunked out of hospitality training.

It was time I took the eating crew back to basics.

Everyone had a delightful time tucking into a 10-course meal of real Chinese food prepared by real cooks who give a damn to what they are doing.
Let the culinary snobs eat foam recommended by the media whores.