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After Robuchon a Galera moved to the Grand Lisboa and changed name to Robuchon a Dome, the spot where Robuchon occupied in the old Hotel Lisboa is changed to a fine dining Portuguese restaurant Guincho a Galera. We went there for dinner tonight.

The food was quite OK, but not as refined as Robuchon. The service needs more fine tuning. The waitresses were trying to be nice and attentive, but always something missing. Like not all the main courses arrived at the same time (one came maybe 10 min before others, so OK this was the kitchen problem), one waitress did not know to wait for all main courses to arrive before opening the cover, not remembering which customer having what food, etc... small but noticeable mistakes.

To give them some credit, the place was opened less than a week. The serving staff is probably all new too. So new that a few of waitress did not know how to operate the iPad for the huge wine list. They seemed only know how to turn on the iPad and run the app, but not how to search for a particular wine.

Don't they have a Sommelier ?? Are they using the same wine list as the Robuchon??

Quote from: hangchoi on 21 January 2012, 02:11:10
Don't they have a Sommelier ?? Are they using the same wine list as the Robuchon??

They may have one. When placing order, the waitress didn't know what to do, they just repeat the inventory #, year, and price.

But when the wine came, one guy was showing me the wine, and when I ask if the wine is fine, he said the aroma is fine. So maybe he's the guy.

BTW I had visited Robuchon a Dome 2 or 3 times since it moved to Grand Lisboa. I am sorry to report that while the food remains good, the service has degraded quite a bit. They are not as attentive as before, including occasion where they serve when one of the guests is missing from the table, and did not allow enough time to finish the last dish before serving the next one. It seems the staff turnover is also high as there is no familiar faces.

Don Alfonso, on the other hand, is getting better and better. You can simply see it from the low staff turnover. The manager Salvatore has been around for few years. 2 or 3 of the waitresses has been around 7 or so years. I remember their faces although not the names. The food is definitely getting better.

Don Alfonso looks tempting.  What dishes you recommend??  how much per head in average??

Quote from: chin on 04 May 2014, 17:48:20
BTW I had visited Robuchon a Dome 2 or 3 times since it moved to Grand Lisboa. I am sorry to report that while the food remains good, the service has degraded quite a bit. They are not as attentive as before, including occasion where they serve when one of the guests is missing from the table, and did not allow enough time to finish the last dish before serving the next one. It seems the staff turnover is also high as there is no familiar faces.

Don Alfonso, on the other hand, is getting better and better. You can simply see it from the low staff turnover. The manager Salvatore has been around for few years. 2 or 3 of the waitresses has been around 7 or so years. I remember their faces although not the names. The food is definitely getting better.

Quote from: wongyan on 07 May 2014, 17:13:19
Don Alfonso looks tempting.  What dishes you recommend??  how much per head in average??

When in doubt, just take the tasting menu.
The cost is lower than Robuchon a Dome. Forgot the exact details. 
Should we make a food, golf, gambling trip to Macau? 

Quote from: chin on 09 May 2014, 18:34:53
When in doubt, just take the tasting menu.
The cost is lower than Robuchon a Dome. Forgot the exact details. 
Should we make a food, golf, gambling trip to Macau? 

Sure.  But only after I finish this job and make more $$$.

Quote from: wongyan on 09 May 2014, 23:41:59
Sure.  But only after I finish this job and make more $$$.

BJ?

  TNND

Quote from: chin on 09 May 2014, 23:45:51
BJ?

Construction Site! My arena in my old days......

Your working place?