We have been regular customers of Favo'Loso for over 10 years. Our last meal experience was so…read moredisastrous that we decided to never eat at that restaurant again.
On Friday 25 July, like I had many times before, I ordered fish and chips, but this time the fish I was served smelled off, giving an abnormal oversalty stench. Upon returned the fish - which in my opinion was unsafe to eat - the manager came to our table to assure me the fish was 'fresh from the morning'. He proceeded to dismiss my claim by telling me that the reason that fish smelled different was because 'it is not frozen fish', thereby arrogantly insinuating that I was unfamiliar with fresh fish. As for this condescending theory, I would like to point out that I was born and grew up by the sea and have had more fresh fish in my life than most people. As such, I believe I am more than competent to distinguish a fresh fish from one gone bad. I am a kind and forgiving customer, but I certainly do not appreciate being gaslighted in such a blatant manner.
I understand food can sometimes go off, but it certainly should not be served to customers, and if it is returned, it should be checked thoroughly. Instead of taking the matter personally, the manager should have apologised (which he didn't), properly checked the food returned (which I guarantee he did not either, unless he is the one who never had fresh fish in his life (sic!) - and offered a replacement. Instead, he saw fit to raise his voice so as to be heard by the surrounding tables and told me he didn't see what he could do about it. Really?
I am also writing this review to serve as a legal anchor in case someone was served the same 'fresh' fish on or around that day and has had symptoms of indigestion - or, god forbid, worse.
Last but not least, and for reference: according to Live Science, a strong, fishy or "salty" smell in fish can be a sign of bacterial growth and spoilage, indicating that the fish is no longer safe to eat. As fish begins to spoil, bacteria break down natural compounds like trimethylamine N-oxide (TMAO) into trimethylamine (TMA), which is responsible for the characteristic "fishy" or ammonia-like odor. That is exactly the fish I was served.