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有層有次.炆牛肋骨
2012-10-02 878 views
因工作需要,有數年,每月飛韓國一次. 其實,當地美食不祗燒烤出名,雖沒中國菜變化多端,但也真的不乏味. 其烹調炮裝和用料都講求平衡性.昨天在太古區門名家嘗了炆牛肋骨. 其湯汁不太油,不混濁,帶清甜,有薄鹹香. 其肉質鬆軟,肥帶瘦. 洋蔥已溶化在湯汁內. 甘荀和蘿蔔吸收了肉湯汁.
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因工作需要,有數年,每月飛韓國一次. 其實,當地美食不祗燒烤出名,雖沒中國菜變化多端,但也真的不乏味. 其烹調炮裝和用料都講求平衡性.

昨天在太古區門名家嘗了炆牛肋骨. 其湯汁不太油,不混濁,帶清甜,有薄鹹香. 其肉質鬆軟,肥帶瘦. 洋蔥已溶化在湯汁內. 甘荀和蘿蔔吸收了肉湯汁.

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Other Info. : 最好在非繁忙時段到這家店. 我曾在周日中午到臨,訂了檯跟沒訂檯都在外等. 昨天假日客人不多,員工挺友善的.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-10-01
Dining Method
Dine In
Spending Per Head
$150 (Lunch)
Recommended Dishes
  • 炆牛肋骨