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2024-12-03
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滑尾龍最好吃，有牛味，點6都滑，撈蛋汁口感豐厚。胸口膀牛脂最香，脂肪口感爽脆，與脂肪偏少的部位一起吃，點些醬汁就可互補味道。日本牛頸脊牛味牛脂香也淡，封門柳肉質較鞋，安格斯橫隔肌、匙柄一般。牛肝菌松茸雞鍋，湯底鮮甜，雞不要煮太老吃，才又滑又有雞味。吃到尾聲才看到餐紙上有不同部位的建議加熱秒數，果然是有分別，好吃好多。可惜雙層肉、吊龍伴、牛坑爪售罄，聽聞騸牯牛牛味濃脂肪分布均勻，是吃牛肉火鍋之選。醬汁我喜愛加些沙茶醬，是地道潮汕火鍋必備。再加自己手唧的新鮮青檸汁，開胃又解膩。手工啤酒不錯，充滿果香，帶甜。座位於通風特別好的陽台，打邊爐不大味，正！
$49
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$49
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$69
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$69
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$49
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匙柄
$49
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$128
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可惜雙層肉、吊龍伴、牛坑爪售罄，聽聞騸牯牛牛味濃脂肪分布均勻，是吃牛肉火鍋之選。
醬汁我喜愛加些沙茶醬，是地道潮汕火鍋必備。再加自己手唧的新鮮青檸汁，開胃又解膩。
手工啤酒不錯，充滿果香，帶甜。
座位於通風特別好的陽台，打邊爐不大味，正！
手工啤
$79
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註：本人是次以正價付款用餐，從未接受該餐廳或任何機構所提供的用餐款待、優惠、折扣或試食，謹此聲明。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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