A Concept That Works
Annalakshmi restaurant in
Annalakshmi has three outlets in
Singapore, and eateries in Malaysia, Australiaand . Staff range from retired civil servants to women from broken homes to executives and doctors who believe serving and preparing food is the ultimate blessing. India
The flavorsome food -- and unique concept -- attracts hundreds of tourists, expatriates and Singaporeans every day. The restaurants serve north and south Indian specialities such as tamarind soup, chickpea curry and savory lady's fingers.
Lunch is served buffet-style at the Chinatown bistro or at the stall in the bustling
Sat downtown food center. The main restaurant offers the most choice with a dinner menu that changes with the seasons. [Link] Lau Pa
I have found that Annalakshmi’s service is a bit sloppy at times (personal experience based on few visits in the past). If you go to a regular restaurant, you can demand a certain level of service for the kind of money that you pay. By going to a restaurant which is run by volunteers, you are in a way expected to behave in a diplomatic manner. Do you feel that we should tone down our expectations while going to such concept restaurants?
It’s quite strange to note that Annalakshmi has not followed the “Pay As You Wish” concept for their Indian operations. Back in the 90s, a meal at their Chennai outlet (opposite LIC in