While waiting for our dishes, which took three hours in all, we observed why it took so long and possibly the reason for the high prices as well. The owner, who was also the chef (probably the only one), saw to it that he personally took down all customers' orders. He would appear in between cooking to ask customers what they want and, most importantly, to give his recommendations. He was an astute salesman, to say the least.

The was no menu, and patrons depended on his recommendations. Needless to say, no one knew the price of each dish. Thus it came as a shock to us when the final bill came - $255! And the most expensive item turned out to be its steamed fish - a whopping $84!

This experience taught us an expensive lesson - always ask for the price before ordering. We did not expect prices to be so steep and naively went along with the chef's recommendations. Readers, especially those who may be too trusting, remember to always insist on seeing the menu or at least finding out the prices.

Will Case as well as the relevant association of coffee shops/restaurants comment on such an opaque practice?

Tan Chin Aik