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2014-07-17
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It's my third time to Kin's, bringing a few friends from the US. Every time, the appertizer was a surprise. The beef and fried Chinese bun sandwich/burger was very delicious - bite size, sizzling hot bun with tasty and tender beef in the middle, yum yum!! The beef broth and stew in a small cup was excellent. Broth is not heavy, but with natural sweet and beefy taste. Overall, a very fusion but pleaseing appertizer.Then came the beef carpaccio, aged for 21 days. We were a bit skeptical when we l
It's my third time to Kin's, bringing a few friends from the US. Every time, the appertizer was a surprise. The beef and fried Chinese bun sandwich/burger was very delicious - bite size, sizzling hot bun with tasty and tender beef in the middle, yum yum!! The beef broth and stew in a small cup was excellent. Broth is not heavy, but with natural sweet and beefy taste. Overall, a very fusion but pleaseing appertizer.
Then came the beef carpaccio, aged for 21 days. We were a bit skeptical when we looked at the dish. But after we dug in, it's gone in seconds. The special egg sauce that went with it made it irresistable.
The 8 different kinds of beef for hotpot were served in 4 pairs. All of them were very special. My favourite pair were - special cut shank and back of the tongue. Both were thinly sliced. The tongue was really crunchy. The shank was crispy with a beefy flavor. The others were nice as well, each had its unique beefy taste. Suprisingly, all the beef were lean, but still tender. Along the course of the dinner, many kinds of crispy fresh Chinese vegetables were served; too many and couldn't remember their names.
The beef ball (100% beef) and hand-made noodles were good. Beef ball - very heavy beefy taste, yet bouncy. The noodles went well with the balls, and the super tasty soup.Desserts - creme brulee or pudding in small portions. the peeti size was just right, with rich creamy taste, but kind of an anti-climax after all the beef.
Another highlight of the evening was the beer pairing for each dish. We tried a few, very interesting. Our favourites were: "Yakima Red" with the beef and "Chocolae Porter" with dessert.
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