"The ingredients are consistently fresh, which is great. However, my main issue lies with how the chef prepares the meat, especially the beef. It tends to be cooked all the way through, resulting in a chewy texture. Whenever I remember to request my beef cooked medium or medium rare, I always get the response, "We will try." But that's not the point—there shouldn't be a "try" involved. In America, a professional chef should not frequently serve well-done beef when customers specifically ask for it cooked differently. I believe this chef should focus on cooking something else instead of handling meat."
