Achun Nourishing Restaurant · 24-Year Fine Cantonese Cuisine (Mixc Store)「阿春滋补馆·24年精品粤菜(万象店)」

Review

I eat out often and have written quite a few reviews, but honestly, I rarely give restaurants negative reviews.

In this current environment, it’s not easy for anyone doing business, and I understand that. Usually if food comes a little slowly or there are small service issues, as long as it’s not too outrageous, I basically don’t make a fuss.

But today’s meal at the Achun Nourishing Restaurant Mixc World experience store really made me feel worse and worse as I ate. After thinking it over, I still have to write this negative review.

I’m actually a prepaid member at their restaurant, and my impression of Achun had always been quite good. Today I specially invited the chairman to dinner, and initially it was precisely because I thought this restaurant was good that I brought an important guest here. There were four of us altogether, and we ordered four portions of char siu, the signature chicken pot with thick shark fin soup, a seasonal vegetable dish, and rice. At first the food came out slowly, but we didn’t say anything; after all, it’s busy at mealtime, and that’s understandable. After the chicken pot with thick shark fin soup was served, based on previous dining experience, the restaurant usually proactively helps portion the chicken. But not today. I reminded the manager in the blue uniform, and she then arranged for someone to handle it.

Next came another detail I really couldn’t understand.

There were four of us eating, and the manager initially only gave us one dish of soy sauce. Chicken needs to be dipped in soy sauce, so I thought it was strange: four people, are we supposed to take turns dipping into the same dish of soy sauce? After we raised this, it wasn’t replenished immediately either; only after we repeatedly asked did they finally give us four dishes. To be honest, soy sauce doesn’t cost much, and what I care about is definitely not these few dishes of soy sauce. But when four people sit at a table to eat, how to prepare the most basic tableware and dipping sauces should not require guests to open their mouths and remind them again and again, right?

But up to this point, I still held back.

What really made me unable to accept it was the rice afterward and the manager’s attitude. At first they served us rice, but each person only got half a bowl, saying the rice wasn’t ready yet and they would top it up later. Fine, then we waited. But as a result, the dishes were almost finished by the time we waited. In the end, there was only a plate of char siu left sitting alone on the table, and everyone was waiting for rice. I went to ask the manager: ‘Is the rice ready?’ She replied coldly: ‘Rice needs to be waited for, doesn’t it?’ To be honest, with that sentence and her tone at the time, I already felt very uncomfortable after hearing it. We waited another ten minutes or so. The rice still hadn’t come, and the char siu had already gone cold. I had to ask again. This time she did give a ‘solution’: ‘How about we make you a portion of noodles?’ Fine, we accepted. The chairman even very politely said to her: ‘Then when the noodles come, could you help us divide them into two bowls?’ What I completely didn’t expect was that the manager directly said: ‘When the noodles come, divide them yourselves! Noodles are hard to divide!’

I sat there truly stunned. You are food service professionals, and you yourselves think the noodles are ‘hard to divide,’ so why is it reasonable to make customers divide them themselves? The chairman couldn’t hold back either and asked on the spot: ‘Aren’t you in the service industry? How can you make customers divide it themselves?’ At this point, it was completely no longer about a bowl of rice, a bowl of noodles, or a few dishes of soy sauce.

I never think that customers are gods just because they spent money, and I certainly won’t demand special treatment just because I’m a prepaid member. But a restaurant’s most basic service awareness and manner of speaking should always be there, right? What embarrassed me most was that today I specially invited the chairman here for dinner. Ma’am, I’m recently at a critical stage of sprinting toward an annual salary of one million, and I originally wanted to treat my boss to a good meal to make a good impression. But after this meal, I sat there truly at a loss. I even suspect whether my path to an annual salary of one million might be directly ‘derailed’ by today’s meal.

Joking aside. What truly disappointed me is that I actually used to quite approve of Achun. It was precisely because I approved of it that I topped up; it was precisely because I approved of it that I dared to bring an important guest here. But today, from only giving one dish of soy sauce to four people and having to repeatedly ask before it was completed; to the chicken pot being served without proactive handling; to the rice not coming for a long time; and finally letting guests divide the noodles themselves…

If only one link had gone wrong, I probably really wouldn’t have written this negative review. But these things happened one after another, and combined with the manager’s attitude throughout, I couldn’t help but wonder: is it a problem with employee training, or is there a problem with on-site management itself? Good food is certainly important. But for a restaurant that wants to operate long-term, service and management are also part of its signature. Dishes can wait, rice can wait, but the most basic respect should not make customers keep waiting.

Today’s meal truly disappointed me. If it were just a casual meal by myself, I might just put up with it and move on. But if it’s a business dinner, hosting a boss, hosting clients, or entertaining relatively important people, I personally suggest being cautious. Because whether the food is good is one thing. Whether the host keeps face is really another matter.

Visit details

• Address: Cuican Jiayuan, Caihong Road（彩虹路璀璨家园）
• Rating: 0.5 / 5
• Average spend: ¥100 per person
• Published: September 5, 2026
• Original record: View this review on Dianping

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