And that's what they are there for so you can customise it more to the way you want it.
I reckon catering in a lounge situation must be a bit of a nightmare in some ways because they probably have to deliberately cater to a certain level of taste to suit average tastes (or what they think they are, anyway) A bit like how some asian restaurants in Western countries like AU and the US tend to tone down the spice compared to their home countries. Not saying I agree with it, but I "get it"
And that's why they have the chilli and a few other sauces IIRC there at the buffet so you can add to it.
I do get the irony when it's called "Spice Bar" yet some may find it is not...
At any rate I will also be there in a few days and look forward to whatever the dish is - that pork looks great so fingers crossed.
I think many of us delight in it because it's not the "slop" you get in some other lounges (hello MEL Int J and SYD J) - even the buffet tends to have a slightly above average (for QF anyway) offering specially the asian dishes obviously made in the SB.
(aside if anyone could make actual proper non seemingly out of a packet and tasty scrambled eggs I'd be most happy!)
