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Restaurant: Gyu-Kaku (Zone C, Tai Po Mega Mall)
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

Restaurant: Gyu-Kaku (Zone C, Tai Po Mega Mall)
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

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💁‍♀️💁‍♂️🧑🏻👧18/1/2023(Wed), Dinner🍽辦年貨、買新鞋既晚上,買完都搞到接近10點,兩位小朋友👧🧑🏻不斷叫肚餓,但大埔超級城好多食肆都係收10點,最終搵到牛角係收11點,仲趕得切入座食飯🙌。而今晚我地order咗:🔆 御節團圓超特盛($1,280)*期間限定: 13.1 ~ 5.2.2023*對於有選擇困難症既A先生嚟講,有set有拼盤之類唔使諗既選擇係非常之好既😅。呢個御節團圓超特盛上枱時就係用特製既圓形⭕️木盤裝住啲肉,上面足足有16款唔同既肉:1. 日本九州極上黑毛和牛西冷(4片)2. 豬頸肉(4片)3. 熟成龍蓋肉(1件)4. 日本雞軟骨(4件)5. 肩脊肉(4片)6. 日本雞腿肉(4件)7. 日本九州極上黑毛和牛一口牛(4片)8. 厚燒牛舌(4片)9. 日本九州極上黑毛和牛牛肋肉(4片)10. 豚肉燒(4片)11. 熟成牛板腱(1件)12. 熊本豚梅肉(4片)13. 美國上級牛頸脊(4片)14. 日本雞脊柳(4件)15. 牛角上級牛肋肉(4片)16. 牛舌(4片)印象比較深既就係日本九州極上黑毛和牛西冷,略略燒兩面,牛既油份充足,肉質軟熟,有種入口即溶既
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💁‍♀️💁‍♂️🧑🏻👧18/1/2023(Wed), Dinner🍽

辦年貨、買新鞋既晚上,買完都搞到接近10點,兩位小朋友👧🧑🏻不斷叫肚餓,但大埔超級城好多食肆都係收10點,最終搵到牛角係收11點,仲趕得切入座食飯🙌。

而今晚我地order咗:
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🔆 御節團圓超特盛($1,280)

*期間限定: 13.1 ~ 5.2.2023*

對於有選擇困難症既A先生嚟講,有set有拼盤之類唔使諗既選擇係非常之好既😅。呢個御節團圓超特盛上枱時就係用特製既圓形⭕️木盤裝住啲肉,上面足足有16款唔同既肉:
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1. 日本九州極上黑毛和牛西冷(4片)
2. 豬頸肉(4片)
3. 熟成龍蓋肉(1件)
4. 日本雞軟骨(4件)
5. 肩脊肉(4片)
6. 日本雞腿肉(4件)
7. 日本九州極上黑毛和牛一口牛(4片)
8. 厚燒牛舌(4片)
9. 日本九州極上黑毛和牛牛肋肉(4片)
10. 豚肉燒(4片)
11. 熟成牛板腱(1件)
12. 熊本豚梅肉(4片)
13. 美國上級牛頸脊(4片)
14. 日本雞脊柳(4件)
15. 牛角上級牛肋肉(4片)
16. 牛舌(4片)

印象比較深既就係日本九州極上黑毛和牛西冷,略略燒兩面,牛既油份充足,肉質軟熟,有種入口即溶既感覺,肉味都算濃郁🤤🤤🤤。

日本九州極上黑毛和牛一口牛切成一粒粒咁燒,可以燒耐少少,外邊帶少少焦香,入口油脂豐腴,口感比較有咬口👍。

熟成牛板腱一件都幾大塊吓,油花唔算太多,勝在肉味較濃,平衡返油香同肉味😋😋😋。

除咗牛肉🐂,雞肉🐓類就以日本雞軟骨比較突出,燒完之後軟骨脆口好食;而日本雞腿肉帶有雞皮,燒過之後雞皮香脆,而雞肉仍嫩滑juicy。
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🔆 牛角飯 x2🍚($32x2)

牛角飯素加燒肉汁製作而成既牛角飯,就係咁簡簡單單已經令到小朋友食飯快咗又食多咗。
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🔆 加賀之月琥珀月山廢純米吟釀🍶($78,300ml)

價錢唔太貴,凍飲易入口,清酒配燒肉也不錯。
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🔆 牛角特飲🍹($30)

即係蝶豆花熱情果梳打,賣相分開三層唔同顏色,拌勻之後入口有熱情果清新既味道,適合邊食燒肉邊飲。

🔆 巨峰活乳梳打 x2($22x2)

🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆
❤🙆‍♂️(A先生)整體食評:❤❤❤❤❤(5/5)
❤🙆‍♀️(為食妙妙)整體食評:❤❤❤❤❤(5/5)
👉🏻 我地開頭都驚成10點先入座會阻住店員收工,反而佢地都好好禮貌表示唔緊要,可以唔使食得咁趕,不過我地最終都喺11點前食完😋😋😋
🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆🔆
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-01-18
Dining Method
Dine In
Spending Per Head
$400 (Dinner)