An open letter to restaurants old and new

Update: 18th July 2017 – unannounced visit

We went back to give a fair assesment of the issue. The same experience was met with the same quality of food and service. 

Thank you, management and staff of Planet Grapes, Shangri-La, The Fort, BGC. 

The moment you show us, the media, in general, your best foot forward, make damn sure you always show the same said foot to every single customer who will enter your establishment because of our recommendation.

A lot of us, if not all, take our job seriously. There may be varying differences in taste and preference but our audience, our followers trust same said taste and flavors we like why we have confidence in recommending, rave, or share a great story from an experience from your establishment.

It is a strict expectation that whatever service, quality of food, and overall experience we were provided will be the exact replica to those after us.

You can only imagine our faces and expressions when we returned to Planet Grapes after giving it 5 stars in Zomato, after one of the most wonderful write-ups for food, after sharing the photos of how good it was, after telling everyone that this place is a must try, that they will always have to get the salted egg sapin sapin because the experience will not be complete without it.

On our much anticipated Planet Grapes season 2, we pretty much defaulted to our favorites from the food meet-up not 32 days ago.

There were no words at how far apart the dishes served to us were.

It’s not much of how it looks, but with how it tasted.

I waived the appetizers away to head over towards the main course since the excitement for the dessert was getting too much to handle.

What arrived was the same looking garlic roast chicken without the garlic-y notes, without the oozing juices, without the cripy skin that breaks apart after a gentle slice of the knife. What was more horrible was that the meat of the chicken crumbled under my fork indicating freezer burn, indicating it has been in storage for a while to merit such a casualty for an expensive quarter of a chicken.

The chorizo rice, fondly, personally, remembered as a great companion to the former hen carcass, subtle accentuated the garlic marinade, was drowning in fat and sea salt that didn’t leave anything to the imagination.

And if you know us, and have been following us, we have mostly suggested, offered, recommended the salted egg sapin sapin that worked wonders for us on our visit.


The latest version lost all its color, all its taste, all its form, in many ways. The end result is a faded goo of rice paste held together by sheer refrigeration, topped with a weak salted egg sauce on top that hardly made an effort to be salty, nor eggy.

This was how it looked before and what our initial impression was.

Seriously one of the best dessert that I have ever had. Gusto ko kumain ng mga 10pcs kaso sayang pinayat ko pero HANGGGGSSSAAAARRRAAAPPPP!!!! #planetgrapes #fmu #zomatoph Meet the salted egg sapinsapin. #foodphotography #foodies #foodlover #foodlove #foodgasm #nom #nomnom #nomnom #food #deliciouseats #foodpic #KennyEats #foodstagram #foodshots #tastemade #eater #buzzfeedfood #appetite

A post shared by Kathy Kenny (宝云) (@mskathykenny) on Apr 25, 2017 at 8:40am PDT

Planet Grapes, this is not meant to shut you down, far from it. This is a message to you and to those restaurants we will be reviewing in the future.

Provide your customers the same treatment you give media or even go above and beyond. We’ll be more than happy to keep featuring you the moment you do so.

Drew Uy

I do words, food, coffee, and photos. Hit me up on Twitter @ginuhit

3 thoughts on “An open letter to restaurants old and new

  • June 17, 2017 at 9:35 am

    I guess this is a common dilemma for sponsored restaurant reviews Drew. All aspects are planned and scripted. If only people from the media could do a surprise visit (still without having to pay for the meal), that would be a much more accurate experience. Gotta commend this honest post!

    • June 17, 2017 at 11:30 am

      Perhaps a pseudo system where we gain credits towards a certain restaurant? But it would almost be obvious the moment we take out our lights and cameras. 😂 Thank you.

      • June 17, 2017 at 4:10 pm

        Haha well that’s a start, well I guess we’ll just take out our cameras (this is where smartphones with good cameras come in handy) when everything has been served lol

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