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2014-01-01
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I'm not saying this place is bad, but is it really worth the long wait?烏卒卒In my opinion, there’s a reason why this is named after its colour and not its taste – although I could see the squid ink, I could not taste it. All it was, really, was a black looking maki that was somewhat crunchy.醬菜牛油鐵鍋飯Although this was served in a pan, there was a complete lack of sizzle, and the rice was actually merely luke warm, to my huge disappointment. It was also swimming in oil, that wasn’t even rich in butter
烏卒卒
In my opinion, there’s a reason why this is named after its colour and not its taste – although I could see the squid ink, I could not taste it. All it was, really, was a black looking maki that was somewhat crunchy.
醬菜牛油鐵鍋飯
Although this was served in a pan, there was a complete lack of sizzle, and the rice was actually merely luke warm, to my huge disappointment. It was also swimming in oil, that wasn’t even rich in butter taste. The kimchi wasn’t the normal cabbage type, but consisted of crunchy strands, but did not hide the fact that the overall taste was just “as expected” i.e. the same taste you get whenever you mix kimchi with anything.
廚師卡邦尼年糕
This was actually the best. It was even hotter than the rice and the sauce was rich and savory.
校園花卷
The beef was nicely flavoured but was inadequate, being the only filling. The egg wrapped around each roll was a bit flimsy and the rolls were a bit loose, giving the impression they were casually and uncaringly prepared.
The mediocre quality of each dish made me wonder why I waited so long for a table and why others do too.
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