At Charcoal Steak House

It was nearly 10:30p.m., time for them to close and I stood right there in front of the gate knowing little about their closing hour. However, they greeted me in and I was happily seated for my first ever experience of the steak there.
I didn’t like the dark interior. A fine dine restaurant should have little more light than that and I should be able to see my food clearly. The photos tell you how dark it was there.
I was suggested the T-bone steak, but I always enjoyed a good sirloin and went for the Surf and Turf so that I could check the chef’s skills in cooking fish too. My steak always has to be medium or medium rare. This time I asked for medium rare.
The wait was ten minutes long. I can’t say they made a picture on the plate and the presentation leaves much to be desired. Steak seemed to be cooked unevenly. Till the middle half from my side, it seemed overdone, with a pinkish centre, but then at the farthest edge it was just seared and raw inside, which in a chef’s term is called bleu.
That reminds me, I forgot to take a snap of that. I was too busy eating. 
The steak had a hint of pineapple. Pineapple juice must have been added to tenderize the meat. Sirloin, if done right, needs no tenderizer.
The cream and pepper sauce on top of the steak was grainy and felt like sand in the mouth. It was a plain simple sauce, probably made with roux, caramelized meat bits in the pan and the juice extracted from the steak. 
Shrimps were cooked to perfection. 
Fish fillet was overdone and dry. I didn't enjoy that.
Blanched vegetable was bland. Mashed potato was a bit too sweet for me and the texture was slightly lumpy and too gluey for my preference. I like the mash to be thick, smooth and creamy.
It was an average meal and I was looking for more flavours. The whole point of dining in a restaurant is not to feel like at home. I was looking for the smoky flavour, which wasn't there. My guess would be, they didn't allow the charcoal grill to heat up properly in every corner and prepared the meal in a rush.
Front of the house, however, was excellent. 
The meal seemed reasonably charged if I go for the size but certainly did not meet my expectations in terms of taste of a pricy meal like that.
I am not sure if my meal was like that because they were preparing to leave, or do they serve like that always. I might have to try again in a month to find out.

The Cart Company

No, you are not drunk! It is just the photographic effect there in my photo. And you can find the "Drunken Noodles" at TCC (not TLC).
The newly opened "The Cart Company" is an interesting addition to the food industry. It gives a village kind of feel to you offering food from different cuisines.
However, I didn't find the food that great.
I was there with a friend and we shared the "Drunken Noodles". It was a bit too garlicky and there was noting Thai about it. The noodles didn't even have the sunny side egg on top as promised.
The whole preparation gave me the idea that the chef is not well trained, probably has been washing dishes previously and learnt to cook the see-and-do way ( I admit those are harsh words, but I certainly hate it when there is a bad service). Honestly it was much like a dish prepared at home charged with a price of that in a restaurant. I wish I could say something in their favour.