Crème Brûlée? I Think Not

After a long day at work, I adjourned to Fish & Co at The Glass House next to Park Mall to have a late dinner.

For dessert, I ordered a Crème Brûlée, thinking that something sweet would be a nice way to end a long day.

I was horrified to be served a Crème Brûlée which looked like tau-huay, without a caramalized layer on top. 

The definition, according to Wikipedia:  

Crème brûlée (French for "burnt cream"; IPA: [ˌkɹɛm bɹuː ˈleɪ] in English, [kʁɛm bʁy le] in French) is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a grill or other intense heat source. It is usually served cold in individual ramekins.

I was annoyed. How dare a restaurant that charges $5.90 for  Crème Brûlée serve it believing that it could hoodwink its consumer.  The dessert came without the necessary caramelization! It was served with the custard base, no doubt about that, and a thin film of translucent sugary liquid (instead of the typical hard layer). 

I pointed it out to the manager and was met with a sheepish grin and an apologetic recognition that  that was no Crème Brûlée.