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2015-05-03
4095 浏览
Nothing to deal with travelling, but Tsuen Wan is the place I grew up in till I got to 5th grade. This special night, I was “invited” by my aunt to try this new restaurant out to reminisce the good times. Never a fan of Korean BBQ because it makes me stink, I didn't have a good feeling about it.After greeted by the exceedingly loud music and camouflage dressed staff, we were led to a table beside the floor-to-ceiling window. Feeling utterly weird about this interior, I still enjoyed overseeing t
Nothing to deal with travelling, but Tsuen Wan is the place I grew up in till I got to 5th grade. This special night, I was “invited” by my aunt to try this new restaurant out to reminisce the good times. Never a fan of Korean BBQ because it makes me stink, I didn't have a good feeling about it.After greeted by the exceedingly loud music and camouflage dressed staff, we were led to a table beside the floor-to-ceiling window. Feeling utterly weird about this interior, I still enjoyed overseeing this developing district.
Pear Juice
$20
101 浏览
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The heat finally began to sizzle, first thing first, a can of pear juice to cool down …
Korean Banchan
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It’s a basic table setting in Korean cuisine. This time it came in a dish of 5 so it’s called “5 cheop” in Korean. Namul (sprouts and radish) were steamed and marinated, but I felt they were a bit over-steamed, making them too soft in texture. Cabbage Kimchi was a perfect resemblance to the ones in명동교자 (Myeongdong Gyoza). However the tofu and pickled cucumber lacked the spiciness. It would’ve been a nice appetizer if they did it properly.
Dwaejigogi Modum Gui
$298
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(Grilled assorted pork – pork jowl, pork belly, pork spare ribs and pork collar-butt)
The plating got full credits for the well-placed meat and the orchid topped. Pork jowl and ribs were fleshy. Fat and meat were clearly separated in the piece of pork belly. Its skin would turn crispy after grilled. Pork collar-butt (梅头肉) caught the lime light of the night – the interior molten in the mouth and was utterly tender!
Gochujang Samgyeopsal
$108
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(Grilled Pork belly in red pepper paste)
Very piquant and well seasoned! Great choice for in between little seasoned, dull choice of meats.
Salchisal
$198
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(Grilled sliced beef chuck flap tail)
Flesh was in bright burgundy color, revealing its prime class standard. However for the marbles, I would expect a more evenly distribution from such beef. As stated in the menu it was chuck flap tail, I believed it was the part of bottom sirloin, which the meat wouldn’t be as tender. It was also cut thick so it would take longer time to cook, destroying the supposingly molten texture. What a pity.
Instead of wrapping the meat in cabbage, we grilled it. (Older generation has no confidence in raw food outside their home…) Avant-garde isn't it?
Kimchi Jjigae
$78
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(Kimchi Stew)
Cabbage being cooked for too long and the soup was full of spicy powders. Felt like there was quite a lot of MSG going on there… not worth the money.
Service was systematic and extremely efficient, but they fail to make us feel welcomed. The environment was way too loud for a nice chat among friends as well. But one thing was good about the place, is that it didn’t make us stink after BBQ! 10 points added!
题外话/补充资料：
Could see they tried really hard to create the military ambience and bring Korean culture in the place, but sadly that doesn't make guests feel welcomed. Meat quality was good but they seriously needed to improve their hot dishes. Expectation is there!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
