~ 是夜找尋清靜的一頓晚餐, 附近食店林立, 但西餐不算多, 赫然想起看過此間餐廳的介紹, 就姑且一試: 食家從
2009: $85 至去年 已沒有新食評, 未知是否有很大落差, 雖則價格已升至2012 $133 套餐而沒有甜品 (果真百物騰貴喎 !)
~ 內進瞥見是簡單佈置的平民西餐廳, 就算是招呼人客的侍應 (共2女1 男)都十分causal-wear : 夠親切唔重包裝: 有性格
~ 由於首先看到其中一份晚餐 ($68)是洋蔥燴牛脷 (可配薯菜, 飯或意粉) 跟西湯及飲品 (亦是後來外帶的食物) , 後來看到其中一項招牌菜"牛三角"(牛肩), 其實在其他火煱場合已聞此肉類名稱 ,
主角"牛三角"吩咐以碟上, 7 成的拿"獵" 有限: 立體的肉身由於不是平板, 難免有部份太生或太熟, 但肉味說不上濃郁, 質地尚算有咀嚼的爽口而已;
~ 即磨咖啡 : 口味較淡, 無甚驚喜;
~ 外帶洋蔥燴牛脷 意粉套餐($68+2)配白湯亦算滿意: 洋蔥帶微妙酒香, 而數件牛脷中"厚"只見得是超值, 檸茶反而算是濃郁!
~ 入夜越見多客, 招待 / 氣氛唔錯!
題外話/補充資料：
~ Prime Chuck Short Rib Boneless :
~ Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". (This is in reference to the shape of the bone, which resembles the numeral '7', not to the number of bones in the cut.) This cut is usually grilled or broiled; a thicker version is sold as a "7-Bone Roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is particularly popular for use as ground beef, due to its richness of flavor and balance of meat and fat.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
只試了一口拿破崙炒意粉。意粉是很港式風格的 (即是不al dente之餘也很油膩)；茄醬當然是用茄膏調出來的，只甜而欠蕃茄應存的天然酸味自然是可預料；幸好紅黃椒絲、火腿、磨菇以及雞絲的份量甚足，不欺場....
不覺肚餓但反而感口渴，故此捨棄常叫的奶及檸茶，要了一罐忌亷便算.....最後是兩仔爺搶住來喝....
after 2 weeks with a 2nd try to the afternoon-tea: found the cafe is over 70% customers here, thus over 50% are "old" customers too!
from other companies eager to have a cheaper price late-lunch around 3:00pm!
is a little bit oily & over-baked, but taste not bad as the balance just right between sweet & sour, while the pork chop is around 4 to 5 small piece only
come later is a good decision from the waitress,
but the product is below expectation: dried raisin with few apple-dice inside a piece of oily pastry without the ordinary taste & performance of a pie 
is much more better than the veg. one
(last dinner)
though my relative (who is a chef) told me that the nickname of the soup in their field is "10 thousand-year-soup", ha ha
招牌牛柳
三角牛扒
套餐加 $10 要焦糖燉蛋
啲侍應服務都好好, 你叫扒佢仲會建議你煮幾成熟最好
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