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2011-08-02
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This is a general review of my many visits to Morihachi (I'm about to go again today!) I come here almost once every 2 weeks, because it their beef ribs set really is that good! Morihachi, how do I love thee? Let me count the ways:1) For about $100, this is as good and as much food as it gets in Central. Set includes: appetizer (pretty generous, usually meat balls or ox tongue), salad, tempura, soup, rice, dessert, and of course your bbq meat of choice.2) Never a queue or full booking - don
1) For about $100, this is as good and as much food as it gets in Central. Set includes: appetizer (pretty generous, usually meat balls or ox tongue), salad, tempura, soup, rice, dessert, and of course your bbq meat of choice.
2) Never a queue or full booking - don't get me wrong, this place has enough business I'm sure, but it's at that perfect optimal level, where its a full house, but nobody has to wait. I have never had my booking turned down, and I always book at 11:30 or so on the day I want to go.
3) VIP card - had to pay 300 bucks for this, but actually it's really worth it, because the vouchers on it are already worth something like 600 bucks. You can use those coupons to save loads, or use the 10% discount on a bigger party. When you have accumulated enough points, you get more vouchers.
4) Comfy environment - unless you get stuck at the sushi bar, all the seats are quite good, and I think this branch is cleaner and more spaced out, and the air is fresher than CWB or MK.
5) Close to work - it's actually in quite a centralized location at the junction of lyndhurst and pottinger street.
6) BEEF RIBS - perfect flavour, never a tough piece of meat, three sauces to dip in...yumyumyum. I always want to order one more plate when I'm done. They say that this beef is from Australia, so no radiation fear. (I hope that's true...don't know about the more expensive ones like saga wagyu though)
7) Pesto chicken - this is a really cool fusion combo.
Little downers -
1) service can be a bit slow in terms of response time. However, we always manage to finish the food within an hour, because preparation time is minimal.
2) I'm not sure I like the australian wagyu sirloin for lunch - every time I've had it, it's not very coloured (comes out tinged a bit grey and doesn't really get brown on the grill), and I don't find the flavour exceptional. However, if you like thick cut beef, instead of slices, go for it.
张贴