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2016-06-07
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There was an advertisement of Café deco group promoting Australian Black Angus Sirloin priced at $88 in “Standard” . It emphasized that the beef was grass-fed and without Hormone/Antibiolic. It was the fairly price that attract me to try.In fact, Nomads only serves Mongolian buffet. Because of this steak promotion, it only provide this steak as a la carte.The inside decoration fitted the Mongolian cuisine as a whole. There were heads and skin of Lamb hanged on the wall. A piece of something like
In fact, Nomads only serves Mongolian buffet. Because of this steak promotion, it only provide this steak as a la carte.
The inside decoration fitted the Mongolian cuisine as a whole. There were heads and skin of Lamb hanged on the wall. A piece of something like white fur cover steel chairs but as the fur layer was thin, the feeling was not soft at all while sitting on it.
Looking around the café to see the decoration details, my steak was served.The portion of the dish was same as the photo on the newspaper. There was asparagus , a wedge of floury potato, cherry tomato and seems to me that it was pearl onion as the sides. Their flavours were alright but a bit greasy.I ordered medium rare for the Sirloin which was pan-fried. I appreciated that the plate was warm which could keep the meat lukewarm even eating at the end. As I took photos when the dish arrived, there was not enough time for the beef to rest. As a result , there was bloody liquid squeezed from the Sirloin when I cut it! I just simply added some salt to the Sirlon and I felt quite beefy. Though it was chewy texture as it was, it was not dry. As a whole, spent less than $100 at Tsim Sha Tsui and has such quality and service is worth to try.
If meat or beef is not your favourite, try its Mongolian buffet. But choices was not too much and desserts like cakes were not attractive.
Other Info. :
Spend $88 more can have one round of salad while add $68 for one round of dessert.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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