A Vietnamese restaurant chain in Singapore, An La Ghien-Authentic Vietnamese Cuisine, has defended its S$19.90 buffet promotion following criticism over multiple restrictions placed on the deal.
The buffet, launched in April 2025, includes over 300 dishes but comes with several conditions. Customers can only dine between 2pm and 4pm, must have at least three people per table, can place only one order, and will be charged extra for leftover food.
These restrictions have prompted negative online reviews for the restaurant’s Geylang outlet, though it still maintains a 4.5-star rating across more than 1,900 Google reviews.
One customer complained in Vietnamese that the single-order rule makes dining difficult. If diners order too little food initially, they will be hungry but must pay extra for more dishes. If they order too much, they risk paying penalties for food waste, creating a “stressful” experience.
The restaurant has responded to what it calls a “wave” of coordinated negative reviews, claiming they came from four potential customers who left without dining after learning about the conditions on April 10, 2025.
“In F&B, we know we can’t please everyone, but at the very least, there must be mutual respect and fairness between business and customers,” the chain posted on social media.
Restaurant owner Chen, 36, told Shin Min Daily News that each restriction serves a business purpose. The single-order rule helps kitchen operations run more efficiently with the large menu.
“There are more than 300 items on the promotional menu, and the chef needs time to cook. By restricting customers to one order, the kitchen will only need to prepare ingredients once and can serve customers more quickly,” Chen said.
Chen added that the S$19.90 price generates minimal profit, and the three-diner minimum exists so the restaurant “at least won’t incur a loss.”
The 2pm to 4pm time slot targets slower business periods, aiming to attract students and working adults seeking affordable Vietnamese food during off-peak hours.
The controversial leftover fee was implemented to prevent waste, according to Chen. “Some people are greedy for ‘buffets’ and order a lot (of food), but in the end, they can’t finish the food, and some food is even left untouched. If this happens, we will charge according to the original price of the leftovers.”
Despite the mixed online reception, the promotion continues at three An La Ghien outlets.
