A Stockport restaurant has hit back at a customer who complained about changes to its bring your own booze (BYOB) offer. The Mekong Cat on Lower Hillgate in Stockport town centre has recently secured its alcohol licence and took to Instagram to announce the news, only for one customer to complain.
The owners shared that they would be scrapping the BYOB policy and introducing a small selection of alcoholic drinks, while they worked on a longer list. While the majority of comments were positive and supportive, one customer took issue with the news.
Mekong Cat wrote: “So we got our alcohol licence and will be serving a temporary selection of Beers and Wines. No more BYOB. The beer will be cold, and the wine drinkable. No ice buckets!”
READ MORE: Unapologetically authentic and a belting broth... The Mekong Cat is out of the bag
The post shared on Instagram was liked over 150 times, with one customer calling it “brilliant”, but another took issue and said, “this is disappointing”. The Mekong Cat quickly clapped back at the complaint, writing: “As a business, we need to make profits. £2 corkage a table won’t do that.”
Unsurprisingly, there was no response from the person who originally wrote the comment. Taking up the unit formerly occupied by Tandem Coffee, the popular Southeast Asian restaurant opened in Stockport earlier this year and has already received a positive reception for its authentic hand-pulled noodles and authentic broths.
Owned by the same people behind the hugely popular Cambodian restaurant Kambuja (formerly known as Angkor Soul) in Marple, The Mekong Cat is inspired by the countries the Mekong River runs through. Dishes here range from Mekong Crispy Salad and Garlic Chilli Wings, to Bangkok Pad Thai and Beef Pho - the latter featuring beef bones cooked for 12 hours with roasted ginger, onions and warm spices.
The owners first restaurant in Marple, which also has a small concession within Stockport’s Produce Hall, was praised by the Observer's food critic Jay Rayner when he visited in 2017 for its “vivid, extremely fresh Cambodian home cooking”, and “spiced broths you could get lost in”. Owner and head chef, Y Sok, who oversees the cooking at both restaurants was born in Southeast Asia and has spent most of her life perfecting the dishes passed down by her family and friends.
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