28
19
14
8-min walk from Exit E2, Mong Kok MTR Station
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Opening Hours
Mon - Sun
12:00 - 23:30
Above information is for reference only. Please check details with the restaurant.
Went here for midweek date night. Set up is quite simple. There's a salad bar with fresh veg, samosas oddly and wedges. The veg was fresh but the samosas and wedges were a bit sad. There's a couple of soups to start as part of the dinner set. One was minestrone and the other vegetable. These were quite nice. Plus there were a couple of slices of garlic bread. But a steakhouse lives or dies by its steaks and unfortunately this place died. We ordered a ribeye and a sirloin and they were very poor. Tasteless and thin with too much fat. I suspect they had been frozen which contributed to this. There were some veggies on the side with again oddly okra. Drinks are relatively cheap. So overall it gets an OK based on the poor quality of the steaks.
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星期日去了旺角行街，二個人去了這間扒房，門口大大隻寫住9:30全單75折，好啦當時9:00，咪行多陣先入去，到9:30上到去叫餐時侍應都無提，但落哂單後就去攞嘢食先話你知全自助係（無折），半自助係湯任飲有粟米忌廉湯，同羅宋湯一樣嘅（海鮮湯），有無骨勁咸鳳爪，咖哩角，薯角任食，入正題朋友叫了個148，7成熟，紙咁薄超un切都難我叫了個198，5成熟，5成如同其他扒房嘅8成熟，侍應同侍應講嘢大大聲，完全係破壞氣氛，原本滿心歡喜去食好野，一定無下次幫襯
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放工朋友即興約會見會，係旺角隨意搵食，找上了這間餐廳名字很勁的扒房餐廳，收費很吸引，會一試吧!餐廳裝潢走傳統港式西餐風格，有自助沙律吧供應。飲品賣相特別，杯子是膠，如何用上玻璃杯更顯貴氣。梳打味道不錯!海鮮意粉，蕃茄汁調得剛好，海鮮算新鮮，意粉軟硬度適中，不錯!蘑菇湯，本人對蘑菇湯特別講究，如果能做到幼滑些就完美，蘑菇味香濃，很不錯了!蒜香法包，熱辣辣，掂!最有驚喜又是這塊五成熟的澳洲M5和牛扒，燒得恰到好處，牛肉香濃，皮脆肉汁香，滿分!
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今晚經過旺角，就隨意選了家餐廳吃飯，進店內，不論顏色及裝俢給我的感覺都很九十年代，還有這個迷你沙津吧，都勾起了兒時的回憶。 可供選擇的菜式亦較大路。 如點牛扒餐就可享用這個1.5小時的自助沙律吧。 先來餐包，蒜蓉牛油烘多士，口感點硬，但味道還可以的，牛油和蒜味濃。 什菌忌廉湯，菇夠足料，味道算是不錯。 主菜點了鮮茄香草大蝦天使麵 ($125)，蝦肉夠爽口彈牙，但鮮味欠奉，意粉茄汁味濃，味道還可以。 澳洲高級和牛西冷牛扒($308)，賣相不錯，但有點不明白為何於配菜上加上沙律醬。 牛扒呈薄身，為小妹的喜歡的薄牛扒，雖然點了5成熟，但色澤不像，再放口品嚐，肉質腍身多汁，油份足，味道甘香可口，吃得出是真和牛，再吃到中間位置，肉質終於呈現粉紅色。而整塊扒的味道確不錯，不會有很燶的Grill味，反而牛肉味既香且濃。 最後餐飲點了紅棗茶，是沖劑，沒有驚喜。 這裡整體的食物質素還可以吧，扒是值得一試的，以這個價錢，小妹覺得為合理水平。
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係門口考慮左好內，應否試試，門口要用喇叭長loop 拉客，開始擔心，不過即管就試下，果然中伏！餐廳唔算多人，有幾個waiters ,service 好一般！仲發生左件超荒謬既事(想知直接去(3))....,(1) 龍蝦湯:無蝦肉，味道ok，湯算濃，不過隻碗碟好油，好似無用洗潔精洗咁(杯水係用膠杯，我以為自己去左茶餐廳，隻杯花曬，看起來不太乾淨(2) 蒜蓉包:過脆所以好硬荒謬既事就發生了....(3) 牛扒配黑松露汁，我同朋友都叫左一樣，黎到既時候，我朋友有兩件，大小均等，我都有兩件，不過係一件大配一件小於掌心的牛(下面有圖有真相)我忍唔住叫個waiteress黎，我問佢點解咁大分別， 最後佢唔識答，叫左manager (M)黎，以下對話，我真係"bear" 一聲:我:我想問我地叫同一款餐，點解個分別咁大既？M:其實應該一樣，我地計gram 數既..我:下？你睇下，您覺得個gram 數一樣咩？M:其實可能塊牛扒厚薄都有關係...我:好明顯我朋友個兩塊都厚過我啦...M望一望，啞左..再說)咁我幫你拎入去問下廚師（過左1分鐘，manager 出黎，拎番兩份牛出黎，以為佢會換番，點知係一樣，跟住放低..)M:我地廚師話其實係一樣，因爲一碟脂肪多d，一碟脂肪少d⋯⋯我(心想): 好！我就理解為未煮前，我件係大件d多脂肪，所以熟左，脂肪溶了就變小...因為個manager 死都允excuse既，咁我唯有就忍，即管就食下，聞同食都有好強烈既炭味，食落去"un " 到柴皮咁，雖然係medium well 姐，都唔係un 到咁呀？而且件牛有dd梳打粉味...如果我件牛係脂肪多，唔係鬆軟d咩？連旁邊既配菜，哈蜜瓜都係酸既，小紅蘿白"sharp "到無味，真係連大家樂早餐件扒都好食過佢！一間so call 既"星級牛扒" ，連基本主要食材，都無用心去做好，求其煮比客人食，我覺得個廚師根本無尊重個佢自己職業，更無視黎幫襯既顧客！顧客都已經不多，點解都唔以用心做好每道菜😔我覺得我好似被厄，兩人食左around $400 ,好唔抵！肯定唔會再幫襯，希望唔好有更多受害者！
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