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2016-12-19
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今次終於dig起心肝去排隊等,點知好好彩只係等咗3張枱,就有位喇 (可能係因為平日加上嗰陣只係六點幾) !食韓國嘢最正就係韓國前菜,呢到有泡菜、新鮮洋蔥同芽菜。另外,有人會幫你用鐵板外圍嘅位置“燒”蛋,有泡菜同原味兩款。我就鐘意泡菜味多啲,香口啲吖嘛。大家記住留意火喉,時間一耐就會老㗎啦!嚟到呢到梗係要嗌喜來稀肉,薄薄一塊,卷到好似朵花咁,賣相就好吸引啦。食落又真係幾正,肉質又嫩又多汁,包埋生菜,一個字: 掂! 不過大家要注意唔好燒太耐,因為好薄好易熟,燒一分鐘okay㗎啦,如果唔係會燒晒啲肉汁。人哋話喜來稀肉嘅護心肉都一定要試,有辣有唔辣。護心肉原來係豬橫膈膜同豬肝之間嘅肉,每隻豬得200至300克,非常矜貴。我哋就梗係揀辣味啦,不過其實都唔係好辣,燒起嚟就好香!! 入口有啲豬肝味,脂肪唔多。相比起喜來稀肉,護心肉比較較厚身,食落較爽口。講真,第一次食呢個部位,幾特別。另外,我哋叫咗牛五花,又係薄薄一塊,輕輕一烤就根本已經熟晒,肉質幼嫩,加埋啲脂肪,好香好惹味。豬皮,車仔麵就食得多,乜原來可以韓燒嘅咩? 豬皮本身就已經熟,所以燒一陣就得。不過我覺得食落有啲硬,有幾舊仲勁難先咬得開,唔
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臨走前記得喺Reception拎埋香口糖,清一清啲肉味。甜甜的,味道好香,有啲薄荷味。 總括嚟講,喜來稀肉同護心肉都值得試。另外,欣賞餐廳環境闊落,卡位都好好坐,因為之前去嘅韓燒店都好窄。
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