Royal Wok - Château-d’Olonne

Unlike previous reviews, I found this restaurant quite correct: it is fresh, clean, well represented, very reasonable in the price and even if the servers do not jump to your neck (I don't think it is in Asian culture), they are very polite. I would like to add that it seems quite normal to ask for a supplement of 5 € to impolis characters that are used without much murder for the reason that it is at will and leave half of it. I went there several times with children and I recommend.

Not so much flat side choice but everything is good and wok especially. However, be careful with the pepper in the dishes (shrimps, salts and pepper camels and the wok where I took a garlic sauce noted with 1 in 3 at the level of power and it was sumptable limit so much that it was peppered and yet I am a sweater of the high dishes.) to see the cooks who have a very heavy hand on the chili.

The buffet was good. But the caramel pig must avoid

No very large choice of food is a questionable hygiene, ravioli as hard as life in 2020. Exactly.

I'd like to put 0. First interlocated by the colour of the ribs of lamb to be cooked in the wok, they were black. I'll show it to the young waiters. When I say that the expiry date no longer includes French. He sends me the old waitress and the great surprise that she doesn't understand or haha he sends me the chief and rebel! I ask them to throw it away. At the time of payment (110€ for a dry and slightly garnished buffet. The chief brought me a false vacuum net to show me the date while I asked the lamb ribs. The emptiness felt very strong the damaged meat. The vapour ravioli were dry the hard nems etc... buffet of the day before and the meats stored in vacuum pierced. I'm a butcher, I've never seen this before. Restaurant to be formally avoided. High health risk. Don't eat their raw fish. Thanks again for your welcome and all my desires to learn French as an inspection of hygiene. Ps: the photos are the ribs of the fresh lambs.