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牛角日本燒肉專門店 (東港城)

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Item: Gyu-Kaku (East Point City)
Rating: 3
Author: DerHo

Gyu-Kaku (East Point City)

81 Reviews

Taste

Decor

Service

Hygiene

Value

4467

Tseung Kwan O

$201-400

Japanese Roast Meat Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Gyu-Kaku (East Point City)

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

DerHo

Level4

125

平日下晝放假,為咗行新開張既一田而去將軍澳,行完差唔多到下午茶時間.雖然不嬲唔太好燒肉,但朋友話牛角平日先有下午茶優惠,而且強力推薦就試下啦.牛角既下午茶3點開始,2:40已經有人開始排隊.入座時講明可以坐到4:30.一坐底就見到有少少濕既豉油碟,同埋筷子套最底濕咗加穿窿.昆布湯略咸,昆布煮到軟冧冧.沙律因為汁唔夠所以好乾,乾就自然重菜青味同埋澀,就當食唔熟既菜啦,好彩菜都算新鮮.牛肋肉係非常好味,雖然有少少筋,但肉味夠,建議唔好點醬汁.一碟得4塊唔多夠喉.大腸既賣相真係麻麻地,食第一件果陣覺得好韌,初時以為煎唔熟,其他再煎耐啲,差別都係唔大,但係再煎又怕變燶或者煎乾,唔通大腸淨係適合煲.點肉既醬有3種,辛辣醬,幾惹味,但係唔覺有辛辣,最多只係小辣既程度.燒肉醬,3種之中最濃味,唔好點太多,會蓋過肉味,鹽醬,好簡單,即係(我估)鹽做成既醬,唔太推薦,覺得唔夠味寧願加其他醬喇.第一舊牛肋肉沾得唔算多鹽醬,但已經差不多蓋過肉味,咁就浪費咗一件肉喇.一開始通常唔落汁,食下餸菜味道先,然後先點汁再食.依個牛肉飯,蛋黃一上枱時已經穿咗,對我嚟講不能接受.飯上面舖咗穿左既蛋,薄薄一層肉末,唔辣既泡

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平日下晝放假,為咗行新開張既一田而去將軍澳,行完差唔多到下午茶時間.雖然不嬲唔太好燒肉,但朋友話牛角平日先有下午茶優惠,而且強力推薦就試下啦.牛角既下午茶3點開始,2:40已經有人開始排隊.入座時講明可以坐到4:30.

一坐底就見到有少少濕既豉油碟,同埋筷子套最底濕咗加穿窿.

昆布湯略咸,昆布煮到軟冧冧.

沙律因為汁唔夠所以好乾,乾就自然重菜青味同埋澀,就當食唔熟既菜啦,好彩菜都算新鮮.

牛肋肉係非常好味,雖然有少少筋,但肉味夠,建議唔好點醬汁.一碟得4塊唔多夠喉.大腸既賣相真係麻麻地,食第一件果陣覺得好韌,初時以為煎唔熟,其他再煎耐啲,差別都係唔大,但係再煎又怕變燶或者煎乾,唔通大腸淨係適合煲.

點肉既醬有3種,辛辣醬,幾惹味,但係唔覺有辛辣,最多只係小辣既程度.燒肉醬,3種之中最濃味,唔好點太多,會蓋過肉味,鹽醬,好簡單,即係(我估)鹽做成既醬,唔太推薦,覺得唔夠味寧願加其他醬喇.第一舊牛肋肉沾得唔算多鹽醬,但已經差不多蓋過肉味,咁就浪費咗一件肉喇.一開始通常唔落汁,食下餸菜味道先,然後先點汁再食.

依個牛肉飯,蛋黃一上枱時已經穿咗,對我嚟講不能接受.飯上面舖咗穿左既蛋,薄薄一層肉末,唔辣既泡菜(或者叫微辣黃芽白),羅白絲,波菜(最重味竟然係佢)等配菜.因為肉唔多而且好細粒,食唔太到口感同味道,連埋蛋,配菜一齊撈均嚟食,會發現味道都仲係十分淡,但當撈埋汁之後,真係成碗飯層次唔同晒,升華變成...汁味飯.汁料真係非常重要,但係餸菜本身都唔可以馬虎.