Every dish had clearly come out of the microwave; whether they were just re-heated there or fully cooked there, the effect was that the meats turned rubbery and cold within a few mmoments of them being on the table. A traditional pork dish, which was supposed to be red-tinged due to spice rubs, was so alarmingly fuschia that it screamed 'I contain cancer-causing color toxins' rather than 'I'm delicious, eat me eat me'. We couldn't pay up fast enough; the return walk up Charlotte Street was full of restaurant regret.