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$17,000
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$14,500-$15,500
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$14,500-$15,500
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102
4
1
4-min walk from Exit B3, Sai Ying Pun MTR Station continue reading
All Branches (8)
Telephone
90349794
Opening Hours
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17:00 - 01:00
Mon - Sun
17:00 - 01:00
Payment Methods
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Number of Seats
60
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Cake-cutting
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Review (125)
Level3 2019-10-08
0 views
📸INS: Foood.ninja◽️今次要介紹嘅係616牛肉火鍋專門店,提供眾多牛肉唔同嘅部位,每一碟嘅份量唔多,而相對上價錢都較相宜,可以淺嚐多幾款牛肉。616 is a restaurant specializes in beef hotpot, providing different uncommon parts of beef. The amount and price of each serving are relatively low, that allows you to try more different parts.◾️花雕醉蜆鍋 (Clam soup with Huadiao) $98蜆嘅份量好多,用上少少花雕令味道更鮮,而且每一隻蜆都冇沙。作為湯底特別之餘仲好抵食,剩係蜆都多咗一道菜。The soup serves with a large number of clams. With some Huadiao, the soup becomes more refreshing. Also, clams are well cleaned with all sands removed.◽️匙柄 (Chuck Rib) $48匙柄係牛嘅下肩胛肉,頗為罕有嘅部位,肉質較柔軟,而且肉味都幾濃郁,係依到嘅必點之一。Chuck's rib is a rare part of beef. It is tender at the same time rich in flavour. This is on our list every time we visit.◾️金花趾 (Fore Shank) $68金花趾係牛嘅前小腿肌肉,由於牛隻經常用上該處嘅肌肉,所以肉質相當爽脆彈牙,同時有油香。Fore shank belongs to the muscle of foreleg. Due to the constant use of this muscle by the animal, the texture is elastic and chewy. It also gives an oily fragrance.◽️胸口膀 (Beef Brisket Fat) $48屬於前胸脂肪肉,油份最高嘅部位之一,質感爽口,如將牛油放進嘴裡,油味十足。Beef brisket fat is one of the fattiest parts of beef, with a crispy and buttery taste. It is a composition of pure fatty oil.◾️616牛肉火鍋專門店📍西環西營盤皇后大道西384-386號三多大樓地下A號舖📍Shop A, G/F, Samtoh Building, 384-386 Queen's Road West, Sai Ying Pun, Western District#fooodninja_hk_western continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-10-07
0 views
之前已經聽過呢間以牛為主題嘅打邊爐店 咁岩西環都有 所以去試下.-牛雜湯底- 🌟牛雜湯底勝在牛雜份量多特別係牛肺同埋牛肚 我本身好鍾意食牛肺 所以呢樣加左分 雖然一開始牛雜湯底冇咩味道 但係食耐左煲耐左牛肉味越來越重 個湯底越來越鮮甜超好飲🍲.-安格斯橫隔肌- 🌟橫隔肌位於肋骨內側與橫膈膜相連 肉味係牛中最濃 同埋最有入口即溶感覺.-澳洲五花趾-牛後腿肌腱嘅中心部份 係最彈牙嘅部位 筋同紋路比較多 口感脆有啲咬口.-脖仁-脖仁即係牛頸嘅核心部分 油花密密分布 入口柔嫩 而且有嚼頭.-封門柳-初初見到呢個封門柳個名幾特別所以叫左黎試吓 先知原來佢係橫膈膜下面嘅一條柳 而且每隻牛只有兩細塊 但係肉味超級濃郁 口感有少少實 都不錯.🌟重點:跟佢時間煮 啲牛就超好食🌟我初初就係冇跟到😳淥得熟左小小 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-10-02
188 views
如果你係牛肉嘅愛好者,鍾意食牛嘅唔同部位,咁就一定要來呢間食啦!講緊你平時打邊爐食嘅牛嘅部位都唔會太多,食來食去都係肥牛,牛筋等等嘅位置。但係依間勝在係真係比到你食牛身體唔同嘅部份,仲會有埋指引,教你到底錄幾多秒先好食。一去到環境唔算好大,但係都幾闊落,裝修行懷舊風,都幾唔錯。而且醬料選擇好多,自助式咁樣選擇,都方便。我哋叫咗一個牛雜湯底,入邊嘅材料非常之多,$68來講已經回咗本。跟住我哋叫咗幾個罕有嘅牛肉部位,大概淥六至7秒,有種入口即溶嘅感覺! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2019-08-29
568 views
兩個人叫左一個牛雜煲 4碟牛 一碟牛柏葉同鴨血 牛好食 特別係吊龍伴 好夠牛味! 鴨血口感正 似啫哩! 牛雜湯底好足料 特別鐘意食牛肚😄 牛柏葉就一般可以唔叫 辣椒醬好食 好辣既可一試 一坐埋位就有西瓜送 食物上台速度快 整體好滿意😋 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-07-18
904 views
在網上看到這家吃火鍋的餐廳有很多正評,而且可以吃到牛不同的部位,覺得很特別,所以來試試看。很多部位都是第一次聽,第一次吃,每一個部位也有建議的烹調時間,介乎6到15秒。醬料可以自己選,調配適合自己的口味。吃第一口的時候,忍不住要讚嘆,因為真的太好吃了,入口即溶。相對來說,滑尾龍差一點點,但因為當晚有做特價,所以點了兩盤。這一頓吃得很滿足,一定會介紹給其他朋友。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)