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2016-12-04
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Went to this place which seems to be famous for steak on metal plate. You will be asked how many grams of beef you would like ranging from $0.7/kg for US beef to $2.1/kg Omi A4 steak. Good to be aware that it must be a minimum of 200g for each order. Since each slice is a hand-cut process, so assuming there will be a 10% error would be reasonable.I ordered around 250g of US ribeye and the waitress asked for the degree of doneness, which I requested for medium rare. Waited for around 15 minutes,
US ribeye
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However, with the sizzling effect and lack of onion beneath the steak, it became well done in a very short period of time and taste was too lean and too dry. Topped garlic and sweet corn paired nicely with this style of steak and additional seasonings were available for personal preferences as well. But with the rough steak, it is just too hard to enjoy. Rice and salad was standard. Corn soup taste is not bad, but too thick to considered as soup and occasionally has powder like texture.
Overall, the enjoyment time for the tender steak was too short to leave a good memory. With the sizzling effect of the metal plate, what is the point of asking the degree of doneness for your steak especially not that the restaurant will serve rare when customer requested medium. Serving the same degree of doneness of steak is just not wise and why don't you just serve blue rare steak and let customer to cook for themselves?
I was offered high table while normal height dining tables were available. Not the most comfortable table to enjoy steak. Seems an over-rated steak place and not looking forward to try again unless there are major changes in terms of serving method and dining environment.
张贴
