Maison Es

September 6, 2015

Maison Es
UG, No. 1 Electric Street, Wanchai
2521 8011

After reading that Maison Es is one of the new must-try restaurants in Hong Kong, I put it at the top of my list (mainly because of the girly interior decor).

Needless to say, the whole experience was very, very disappointing as you might have already read about on my Instagram. Suffice it to say, everything was overpriced and the food quality definitely did not justify the pricey menu.

Blueberry Pancakes with Orange & Lemon Curd Five sad-looking mini-pancakes that were too dry and floury. For $180, I'd rather go back to Tabibito and order their super-fluffy pancake with caramelized bananas.

Blueberry Pancakes with Orange & Lemon Curd
Five sad-looking mini-pancakes that were too dry and floury. For $180, I’d rather go back to Tabibito and order their super-fluffy pancake with caramelized bananas.

 

Mushroom & Eggs Crêpe Don't remember the exact name for this dish but all I can say was it was another overpriced dish.

Mushroom & Eggs Crêpe
Don’t remember the exact name for this dish but all I can say was it was another overpriced dish.

 

Croque Madame: If you're not ready to pay $200 for a disappointing Croque Madame, don't come here.

Croque Madame
If you’re not ready to pay $200 for a disappointing Croque Madame, don’t come here.

 

Crab Cake Soufflé Let's just say, I prefer sticking with soufflés for dessert.

Crab Cake Soufflé
Let’s just say, I prefer sticking with soufflés for dessert.

 

Valrhona Hot Chocolate Nothing can go wrong with Valrhona chocolate though right?

Valrhona Hot Chocolate
Nothing can go wrong with Valrhona chocolate though right?

 

All in all, the food was overpriced, the staff didn’t know what was going on and the food was mediocre (and that’s a generous statement). The interior decor and the flowers by the entrance are a nice touch.

Our server told us the chefs recommend that we order something sweet first before the savory. We asked him why that was the case and his response was, “I’m not too sure. It’s just what the head chef said.”

From this conversation, here’s another lesson I learned from this experience. While most restaurants treat the servers as part-time workers who only need to take down people’s orders and help the customers refill their water glasses, these are the people who are customer-facing and are essentially, the face of your brand. If they don’t understand the restaurant, the brand and the concept well, they won’t be able to help you persuade the customers to order an extra dish or try an additional dessert after their meal.

I’ll admit, I was quite harsh when I said I don’t think Maison Es will survive for too long if they don’t make any improvements but since the F&B industry in Hong Kong is so competitive and the customers are more and more demanding as the middle-class continues to grow, F&B establishments need to continue to improve.

Happy eating,
Joey ♥

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