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Contribute Feedback What OpenTable Diner likes about Brasserie 25:
We arrived at 8:15 with no table even though we reserved it via Open Table ; seems not enough staffs however it is a good place with cheap eats. It is not suitable for special occasion but more for everyday dining. We however feel that overall still a good place and was surprised at how cheap it was. View all feedback.
What Bryan doesn't like about Brasserie 25:
The food is not good at all, ordered lamb shoulder, fat is more than meat. 70% fat, 10% bone, only 20% of the lamb could eat. Pasta also tasteless. Ordered a glass of wine, the captain was forget to key in the order. The dinner was end up very unsatisfied. Will not visit again. View all feedback.
The food is not good at all, ordered lamb shoulder, fat is more than meat. 70% fat, 10% bone, only 20% of the lamb could eat. Pasta also tasteless. Ordered a glass of wine, the captain was forget to key in the order. The dinner was end up very unsatisfied. Will not visit again.
Truly a bao-tea-full experience! The service was awesome, attentive and pleasant. Shoutout to Mostafa for making conversations with us and asking how everything is going and making recommendations about the hotel. I especially loved the kimchiken, golden sui kow, and harhar out loud. For dessert, the fried milo of course!! Such a genius creation. The bao itself is soft and fluffy but it’s very fulfilling after 1 or 2, so we ended up wasting a lot of them and ate the fillings alone. The price is super reasonable -rm88 for 2pax and free flow of baos. Eat till you turn into bao.
VERY PLEASANT EXPERIENCE. AMBIANCE SO NICE, FOOD WAS GOOD,STAFF VERY NICE N ATTENTIVE,JUST WISH SUNDAY BBQ BUFFET WILL HAVE MORE DESSERT SELECTION.
I had dinner here, and it was great. I was seated promptly, and the service was excellent. My water glass was never empty, and the food was hot and delicious. Jafar was a great server.
Food and service was excellent. Staffs were very professional. I went here for dinner and wasn't disappointed. But I do feel that the food could be improved much better. I would advice the chefs to taste their food and make sure it doesn't come out bland.
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