tag:blogger.com,1999:blog-4354879745319287180.post6788533766599754910..comments2023-09-24T05:12:42.599-07:00Comments on Graey Eats Manila: CICOUToday, Manila. Tomorrow, the world!http://www.blogger.com/profile/14414744885857305344noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4354879745319287180.post-3345404667053252732011-01-01T02:37:31.265-08:002011-01-01T02:37:31.265-08:00to Walter Piping:
At the point of sounding redund...to Walter Piping:<br /><br />At the point of sounding redundant, the main reason why I criticized this place was because of the horrendous service. The food was merely incidental to the manner in which we were treated.<br /><br />we DO know that the better restaurants give out complimentary amuse bouche AND desserts (it's an AND, not an OR since they refer to DIFFERENT things, as it is easily misinterpreted by your phrasing). But in this instance, the fact that is WAS a complimentary small dessert and not a token of their apology was the insulting part. By the way, not ALL better restuarants give out complimentary desserts!<br /><br />So before you go accusing my "untrained palate" and the "rest of the ignorant lot who reads" me, it would be best for you to reread the comments once again. <br /><br />And it's quite easy for you to claim that you're not in any way connected to restaurant without disclosing your true identity, isn't it?graey eatshttp://restolicious.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-83585281304065988042010-12-19T03:21:33.875-08:002010-12-19T03:21:33.875-08:00Tanga naman pala kayo e. Apahap is really sea bass...Tanga naman pala kayo e. Apahap is really sea bass. Did the menu say Chilean sea bass? It doesn't. I'm not in any way connected with CiCou, just a hearty eater who has eaten in many restaurants here and abroad. Blog ka ng blog, di ka naman marunong kumain. Uy pwede ba, magsulat ka nalang ng private journal. Don't foist your untrained palate on the rest of the ignorant lot who reads you. And yes, most of the better restaurants give out complimentary amuse bouche or desserts. What an ungrateful, feeling smart bunch you are!Walter Pipingnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-81653184179544182402010-07-16T01:24:43.663-07:002010-07-16T01:24:43.663-07:00Hi Grace, just read this review along with the com...Hi Grace, just read this review along with the comments. Oh my lord, I can't believe someone just called you pretentious. Whoever the heck that was, he/she has got some nerve. Not once in that entire review did you claim to or even appeared to "know everything." In fact, you even called up chef-friends to confirm your suspicions. You didn't just get up and complain without verifying the facts. So what was that person talking about? And I agree with you that the real issue with that resto was not the fish, it was their unprofessional chef. What a pity. That hotel seems really nice, the resto will probably drag it down. Thanks for this review, Grace. Will never set foot in that resto ever. I won't spend money to get that kind of treatment. -- Nashie<br /><br />P.S. I know you posted the review a long time ago, but I just couldn't help it! I HAD to comment on that idiot's comment. ;pUnknownhttps://www.blogger.com/profile/08552393629418935211noreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-59609933708751642010-02-13T01:06:51.609-08:002010-02-13T01:06:51.609-08:00corrected it to "apahap"corrected it to "apahap"graey eatsnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-22631019924263222992009-03-18T11:37:00.000-07:002009-03-18T11:37:00.000-07:00banonymous: you're a bebi chix, aren't you?banonymous: you're a bebi chix, aren't you?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-20867661145041533772009-03-16T03:09:00.000-07:002009-03-16T03:09:00.000-07:00Cicou is short for Ci-supot.Cicou is short for Ci-supot.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-48072048711910033442009-03-13T10:45:00.000-07:002009-03-13T10:45:00.000-07:00Hey, Francis! :)In reply to your comment:"Which Sa...Hey, Francis! :)<BR/><BR/>In reply to your comment:<BR/>"Which Sala did you go to? The one in Greenbelt or the one in the PLDT building? The difference can be that between Lolo Dad's Brasserie and Lolo Dad's in Manila. I had a lamb shank at Sala, and it was just okay for me."<BR/><BR/>We went to the PLDT one. Just posted it recently :) Didn't have the lamb shank, but my beef tenderloin and shoulder was sooo good, the latter being better! Nothing beats Gourmand's lamb shanks for me. And we didn't get to push through Establishment. To much conflict with the sched, what more pa with you and all your pleadings and cases. Will message you though as soon as one pushes through. And maybe I can post some of your reviews here! I love the way you write, what do you say? :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-77930213100183806902009-03-13T03:26:00.000-07:002009-03-13T03:26:00.000-07:00Exactly. We never claimed to know everything about...Exactly. We never claimed to know everything about food despite the fact that we travel regularly and are exposed to good food all the time (especially grace). We just really didn't like how we were treated. The waiters and the cyef could've just explained everything nicely, because we were very polite when we sent the dish back.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-57770774542233754322009-03-12T19:42:00.000-07:002009-03-12T19:42:00.000-07:00to Anonymous:1. Please read the previous comments...to Anonymous:<BR/><BR/>1. Please read the previous comments again. I specifically mentioned:<BR/>"...sea bass isn't just one kind of fish..." <BR/>Unlike what you're stating, I DO KNOW that sea bass is just a term for several kinds of fish. And I didn't have to Google on it to know so.<BR/><BR/>2. Please click on page 3 of the menu in the Cicou post. it NEVER mentioned that the sea bass is LOCAL. Please look at the menu at the time we visited before writing this FALSE statement:<BR/>"The menu at cicou specifies that the sea bass is the LOCAL kind. "<BR/><BR/>3. My friends and I likened it to Bangus because of its taste, not its color. <BR/><BR/>4. I don't pretend to know it all. But just so you know, yes, I've also been to France. <BR/><BR/>5. After being treated that way, no one is expected to write a good review on Cicou. Yes, I may be in my late 20s, but as PAYING customers, we have every right to be treated on the same footing as every other person in that restaurant. The main reason why I criticized this place was because of the horrendous service. If you are in any way implicated in this, shame on you for being condescending towards ANY customer, pretentious or not!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-54435401667116090432009-03-11T22:32:00.000-07:002009-03-11T22:32:00.000-07:00It's so funny to see people thinking that they kno...It's so funny to see people thinking that they know everything about food.<BR/><BR/>I don't know everything about food nor do I pretend to. Which makes eating a very nice thing.<BR/><BR/>Apahap is local sea bass. Look it up. Type it on google. Let me help you.<BR/>look at this:<BR/>http://www.allfavoriterecipe.com/RecipeDetailEnglishNamesFilipinoLocalFoods.aspx<BR/><BR/>or this:<BR/>http://batangbaler.net/bfar-aurora-execs-upbeat-over-milkfish-sea-bass-park/<BR/><BR/>Those are just random things about the existence of LOCAL sea bass. <BR/><BR/>The menu at cicou specifies that the sea bass is the LOCAL kind. If you wanted Chilean Sea Bass - then that's what you order next time.<BR/><BR/>THERE IS MORE THAN ONE KIND OF SEA BASS. You should read more books.<BR/><BR/>Oh and by the way, Bangus meat isn't brown either. <BR/><BR/>Such a pretentious child you are. Have you ever even been to France? Do you have any clue at all? At least be responsible enough to not pretend to know it all. Madami ka pang madadaanan sa buhay. Bata ka pa.<BR/><BR/>Happy Eating!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-948598907821613662009-03-08T09:18:00.000-07:002009-03-08T09:18:00.000-07:00Looks like I'll have to save up for it, though. Un...Looks like I'll have to save up for it, though. Unless raket yan, edi ok. :P<BR/><BR/>There's a joke among New York restaurants - get any white fish, call it "sea bass", and charge a zillion for it. :P <BR/><BR/>Which Sala did you go to? The one in Greenbelt or the one in the PLDT building? The difference can be that between Lolo Dad's Brasserie and Lolo Dad's in Manila. I had a lamb shank at Sala, and it was just okay for me.Francis Acerohttps://www.blogger.com/profile/14622354479981381623noreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-3430880676652574242009-03-07T04:01:00.000-08:002009-03-07T04:01:00.000-08:00Hey Francis!I do know that sea bass isn't just one...Hey Francis!<BR/><BR/>I do know that sea bass isn't just one kind of fish, in as much as they previously coined the term to make this certain fish that really look ugly sound appetizing (forgot what its name was though, but it had a hideous-looking face). <BR/><BR/>Anyway, I guess it's just the first time I've come across the apahap kind, and because of this experience, I just might steer clear of it for a while. We call this in my psych undergrad as "taste aversion," haha!<BR/><BR/>Thanks for the insight, francis! I'll tell you when our next foodieventure will be. Sayang cos we went to Sala recently, and the food was absolutely divine! but I couldn't msg you about it because it was a review for an org newsletter, and I wasn't inclined on inviting anyone on that trip.<BR/><BR/>But we might try either Establishment or the new branch of Lolo Dad's in 6750 next week. Fill you in on the details ASAP :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-14777009206193959082009-03-06T20:01:00.000-08:002009-03-06T20:01:00.000-08:00It's APAHAP, not apaap, and it really is sea bass....It's APAHAP, not apaap, and it really is sea bass.<BR/><BR/>See, the term "sea bass" does not describe one fish species, in much the same way that the word grouper can describe a variety of fish that inhabit coral waters. It's a large umbrella under which several fish species can fit. <BR/><BR/>What is sure, is that the fish station fucked up. In no way is that fish supposed to be flaky. <BR/><BR/>That being said, to put fish on your menu is pretty ambitious. I see the chef even tried to be Ferran Adria by placing foam. FOAM! That's not food, IMVHO.<BR/><BR/>If anything, this restaurant experience highlights the danger of being ambitious without mastering the basics. From what I gather of your meal it was a pretty creative attempt. As with all creative attempts, you can really suck if things go wrong.<BR/><BR/>Let this be a lesson to all wannabe restaurateurs: proper fish prep takes years to master. It may very well be that you ordered fish on the day after they went to market - see Bourdain's masterful dissertation on when to order fish.<BR/><BR/>Let this also be a lesson to those who fail to heed a chef's advice: never ever eat at the hotel restaurant.Francis Acerohttps://www.blogger.com/profile/14622354479981381623noreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-18369725900631776502009-03-05T10:48:00.000-08:002009-03-05T10:48:00.000-08:00I know, thanks for commiserating! it really was s...I know, thanks for commiserating! it really was such a disappointment :( Good thing La Regalade made up for it! Review to follow...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4354879745319287180.post-29009758923278629422009-03-03T22:59:00.000-08:002009-03-03T22:59:00.000-08:00What an upsetting story! Thanks for sharing, was ...What an upsetting story! Thanks for sharing, was planning to dine there one of these days.<BR/><BR/>BETWEEN BITES<BR/>http://www.janedchua.comAnonymousnoreply@blogger.com