Overview

A recent dining experience at Seafood by the River in Boat Quay has stirred up a heated debate after a mother of a teenager took to social media to express her outrage over a hefty dinner bill amounting to S$536.47, with a staggering S$356.40 charged for a half-sized Alaskan King Crab meal consumed by her 16-year-old daughter and her friends.

Mother's Reaction

The mother condemned the restaurant, labeling its business practices as "unethical" and questioned why teens were sold such an expensive dish without clear communication of the price. She suggested that it is unreasonable to expect teenagers to desire or understand the value of an Alaskan King Crab meal, asserting that they were not adequately informed about the costs involved.

Social Media Outrage

In her now-deleted post on the Complaint Singapore Facebook page, she implored the public to avoid the restaurant due to what she perceived as exploitative behavior targeting young diners who likely used their hard-earned pocket money for the outing. “Bad karma to scam young teenagers of their hard-earned part-time job money and saved allowance!!” she added, expressing her intent to confront the restaurant management the following day.

Restaurant's Response

However, the seafood establishment has firmly refuted the allegations, maintaining that the pricing was clearly displayed on the menu. Kathleen, a spokesperson for Seafood by the River, explained that the Alaskan King Crab is priced at S$19.80 per 100 grams, and clarified that the price was communicated to the group.

CCTV Evidence

The restaurant even mentioned that they have CCTV footage that shows the servers explaining the pricing. According to Kathleen, the teens were shown the crab prior to cooking, and they even took pictures with it. After their meal, when a server inquired about their dining experience, the teens reportedly responded positively without mentioning any concerns regarding the price.

Broader Implications

This incident brings to light not only the importance of clear communication in the hospitality industry but also raises questions about consumer awareness, especially among younger diners. In an age where social media amplifies grievances, restaurants may need to rethink how they present their menus and prices to avoid any future misunderstandings.

Conclusion

As this story develops, it serves as a reminder for diners to always be aware of the prices before ordering, and for establishments to ensure transparency in their pricing practices. Will this controversy affect the restaurant's reputation long-term? Only time will tell.