If I have to review the food alone, I will give it a one star.  The service is prompt and courteous so I'll give it an extra one star.\n\nLet's start from the beginning.  We had a reservation and was seated promptly.  The waiter came and greeted us, gave us the menu and everything went well.\n\nAppetizer: We started with the Alp & Dell Cheese Fondue which is a white wine and Gruyere, Raclette and Fontina Cheese Fondue. It tasted two dimensional, exactly garlicky and salty.  The raw cauliflower and carrot which I usually love to eat tasted bitter with the cheese.\n\nSalad: We went with California Salad which is mixed salad greens with raspberry vinaigrette dressing.  The salad came very watery, very very sweet and it was swimming in the dressing. We could not even finish it off.\n\nMain Course: This is the worse of all the courses. We picked the pacific rim cooked in coq au vin broth.  It came with Teriyaki Marinated Sirloin, Citrus Pork Tenderloin, Shrimp, Chicken, Pot sticker, Mushroom, and Veggies.  We deliberately chose coq au vin broth even though it cost more because we read here that it's worth it. Everything tasted bland and that citrus pork and teriyaki sirloin tasted very weird, sour and salty and not in a good way at all.  The chicken and the shrimp also tasted bland.  It really tasted like boiled chicken meat that's a bit salty. Their solution?  Dip it in our sauce: Teriyaki, Sweet and Sour and Yogurt based curry sauce.  The sauces tasted like cheap sauces you can find in a bottle in any grocery stores. It has no character, no complexities,  very very disappointing.  Oh yeah, this is what our waitress said,  just cook everything about 2 minutes or so, don't worry if you don't time it correctly, it's impossible to overcook anything here, just leave it on the pot and that's fine.  This is not just the cooking instruction for  our table.  We can hear that every table get the same cooking instructions from different waiter/waitress.  The problem is not overcooking for us, but it just tasted bland.\n\nDessert: We chose the Smore with Dark Chocolate Fondue.  This is the best part out of this horrible feast.  It comes with Strawberry, Graham Cracker, Marshmallow, Cheesecake, Pound Cake and Rice Crispies to dip it with. First, the strawberry was fresh, marshmallow was great, graham cracker was crunchy.  Now come the bad part, the part that they had to make: The rice crispies was kinda stale, the pound cake was crumbling like a week old cake, and the cheesecake was just meh.  We suddenly realized that the part that was good, they did not have to make( ie: the strawberry, the cracker and the marshmallow).  The part that they had to make tasted bad( ie: the crispies, cheesecake, pound cake).  \n\nWe do not mind splurging on our foods on special occasion.  We realize that it takes a lot of efforts to make special dishes.  This is seriously lacking in everything, cheap basic material for the food, horrible taste, and no cooking method involve at all by the kitchen.  Why are we paying that much again?  I don't mind paying $100 for a meal if it is cooked properly and tastes great.  It's not the price at all, it's just there is no value to this meal.