A Tale of Mee Wah’s Service Woes

Mee Wah
1950A Oak Bay Ave.
Oak Bay, BC
(250) 595-3021

E: Honestly, I have to wonder about the attitudes that go on in a Chinese restaurant. In a proper establishment, customers are kept happy and the employees will go out-of-their-way to make sure the customer is well served. But when the level in service drops, I get visions of Mel’s Diner from the 70’s TV show, Alice. It makes me wonder why Mee Wah is generally well liked within certain food circles.

J: Is it the food? Perhaps but I know it’s not the service, the service (or lack there of) is poor. The place wasn’t packed but it was still busy. And during the time we were there I felt as though we were wasting the server’s time. I had to wonder what was bothering her.

E: I’m really hoping the answer is simply that the server was having a bad day, but if that’s the case she really needs to learn how to put the attitude away when at work. Just how this restaurant survives is beyond me. I don’t call Mee Wah “proper” Chinese food anyways, especially if their tables offer forks over chopsticks! We did ask for them but even then, the attitude got thick. We could’ve left, but James said we need to cross this place off our list.


J: I managed to convince Ed we needed to review the place. It has been on the Oak bay strip for quite some time now. I wanted to see why it has survived for so long. I’m guessing the place is a charity case because why else would anyone come back after what we went through. The food is above average but the decor although cozy is bare bones. I dived into their “Delux Dinner Special” (no, that is how it was spelled) for $8.95. I chose a beef chopsuey, and chow mein with sweet and sour pork. The prices are reasonable but I can get more food elsewhere for slightly less money.

E: We started our meal with an appetizer of not so meaty deep-fried wonton. The sauce was nice. It had a good sweetness to it, but as for the amount of meat put into each wonton skin, they were certainly skimping. I know most of the crunchiness and flavour comes from the skin, but that dish made me feel like a sad panda.

J: I couldn’t taste any meat. Perhaps Ed has sensitive taste buds to detect such things when mine were focussed somewhere else. I do know the beef in my main dish was nice and soft and the chow mein had a nice smoky flavour. The sweet and sour pork was crispy. I’m not too fond of the kind that is soggy.

And believe it or not, I am just as capable of using chopsticks for my meal as anyone from Asia, in fact I prefer it. There is a certain technique to using two wooden sticks that come to a point in a safe manner. Ed has suffered no injuries so far in our misadventures.

E: Injuries? Well, if only that were true. James always cracks me up when he can’t pick up a slithery piece of rice vermicelli off his dish. Fortunately, his ability to actually pick up tacky noodle strands will have me grading him a 7 on a 10 point scale. But he did have to scarf the last bits of his meal down with the fork since we were on a schedule.

J: We seem to be on the go alot these days. Getting our bill sorted is important but I was rushed this time because our server was losing her patience with me at the cash register. We left no tip and it is likely we’ll never return to this restaurant. Not since Salt Spring Island (Morningside Organic Bakery Cafe) have I resorted to the use of curse words after visiting an eating establishment, but it felt good all the same then and now.

1½ out of 5 blokes.

Mee Wah on Urbanspoon


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