Thevar offers a restaurant experience that balances an intriguing yet somewhat repetitive tasting menu with shockingly inadequate service.
The Positives:
Chef Mano deserves applause for his innovative use of ingredients, such as the rarely seen betel leaf paired with pork. This demonstrates culinary courage and creativity.
The Negatives:
Despite occasional moments of culinary brilliance, the tasting menu falls into monotony. However, the most glaring issue lies in their service, which was uncomfortable throughout the evening. Our waiter lacked warmth and continuously insisted on the ‘one-bite’ concept, even interrupting our conversations to enforce the kitchen’s pace, ignoring the diner’s preferences.
One guest felt particularly uncomfortable due to the waiter’s persistent glares when instructing them to eat in ‘one bite.’ Moreover, the basic service standards, expected of a ‘2 star Michelin’ restaurant, were noticeably absent. When diners excused themselves to use the restroom, napkins were left unfolded, and tables weren’t cleaned despite being clearly visible.
To worsen matters, we overheard two waiters criticizing a previous table’s behavior and food consumption, speaking down about them. Throughout the evening, we were treated as second-class patrons. What’s disheartening is that Chef Mano failed to make a simple greeting at our table, despite visiting every other table that night.
BBAMCYOLO1
Perhaps an off night? I think this was my second favorite meal in Singapore apart from Odette. Don’t recall having any notable issues with the service (though they did mention the one bite and I obliged haha)
Kindly-Ad8448
Living in Singapore for the last 13 years – service is generally atrocious here and gone even more downhill post COVID, so I’m not surprised by your experience. Even in high-end restaurants/hotels, I just stopped expecting great service. Sad but at least I’ll be delighted if I’m wrong.
Livid_Purple_9611
The lamb dishes plating looks like something from a circus at best.
4 Comments
Thevar offers a restaurant experience that balances an intriguing yet somewhat repetitive tasting menu with shockingly inadequate service.
The Positives:
Chef Mano deserves applause for his innovative use of ingredients, such as the rarely seen betel leaf paired with pork. This demonstrates culinary courage and creativity.
The Negatives:
Despite occasional moments of culinary brilliance, the tasting menu falls into monotony. However, the most glaring issue lies in their service, which was uncomfortable throughout the evening. Our waiter lacked warmth and continuously insisted on the ‘one-bite’ concept, even interrupting our conversations to enforce the kitchen’s pace, ignoring the diner’s preferences.
One guest felt particularly uncomfortable due to the waiter’s persistent glares when instructing them to eat in ‘one bite.’ Moreover, the basic service standards, expected of a ‘2 star Michelin’ restaurant, were noticeably absent. When diners excused themselves to use the restroom, napkins were left unfolded, and tables weren’t cleaned despite being clearly visible.
To worsen matters, we overheard two waiters criticizing a previous table’s behavior and food consumption, speaking down about them. Throughout the evening, we were treated as second-class patrons. What’s disheartening is that Chef Mano failed to make a simple greeting at our table, despite visiting every other table that night.
Perhaps an off night? I think this was my second favorite meal in Singapore apart from Odette. Don’t recall having any notable issues with the service (though they did mention the one bite and I obliged haha)
Living in Singapore for the last 13 years – service is generally atrocious here and gone even more downhill post COVID, so I’m not surprised by your experience. Even in high-end restaurants/hotels, I just stopped expecting great service. Sad but at least I’ll be delighted if I’m wrong.
The lamb dishes plating looks like something from a circus at best.