Hammond >Trey Yuen Cuisine Of China
It's going downhill : (.
I ate there with a co-worker on 02-02-08. As soon as we were shown to our table, I noticed thick dust and cob-webs on the recessed ceiling area. I didn't think much of it and passed it off as being late with the spring cleaning. The lunch menu had great variety. I ordered shrimp and green bean stir fry with rice. The waiter looked and acted like a college student. I could tell he wasn't into his job serving people.
I went to the womens bathroom and I noticed that the air vent in the ceiling was clogged with dark, thick dust. The bathroom tiles looked dirty although I'm sure they were just stained with age. No telling how long it had been since it had been renovated. The lighting was rather dark to say the least.
I returned to my table and was pleased to see that my meal was waiting. I started eating when, after a few minutes, I found a short black hair sticking from a bean on my fork. (I have long brown hair) I informed the waiter and held up my fork for him to view the hair for himself. He apologized and took my fork and plate. I asked him not to bring my another dish of the same meal but to just bring me some rice. (I had lost my appetite by then). The waiter brought me the plate of rice promplty. The only problem was that he had not brought me another fork. We had to ask for re-fills on drinks as well.
I used to go to Trey Yuen years ago and thought of the trip as a special event. The restuarant itself is an architectural marvel. The food has always been delicious. It is unfortunate that I will never eat there again. I used to love this place.....
The Wong family dynasty crafts authentic Chinese fare in a serene North Shore setting..
Backcountry Oriental bliss is alive at this eatery's second location. The sprawling menu is an Asian tour spiked with local specialties such as alligator with fresh mushrooms and Trey Yuen soft-shell crab. The signature Tong Cho sauce is sweet and tangy with equal parts hot peppers and garlic and comes on all manner of fried seafood, which is always fresh. Chinese regulars like moo goo gai pan and sweet and sour are rendered flawlessly. Even better is more adventurous fare such as smoked tea duck and Szechuan spicy lamb.
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