影片
如果打边炉对你嚟讲最紧要系牛肉，咁就要去试一试「牛 上牛」，一听个名就知佢牛。 这是天后一旧楼内的私房边炉，全牛宴，menu 不定期更改，每位＄580，3个前菜，8款牛肉，甜品。不过，在等齐人期间，负责人又提供了两款小食，麻辣龙趸扣和炸墨鱼丸，个墨鱼丸系食到墨鱼㗎㖞！ 前菜 ： 双紫牛脊，即是紫苏叶，紫菜包住一片牛脊嚟食，好香嘅紫苏，好香嘅牛油。 牛白肉伴面 ，将牛白肉炸咗，得出啲油渣，用来伴面，你话几正先。 牛柳心刺身 ，系店主自家风干熟成的，佢话系中式Beef Carpaccio，伴洋葱同海盐，呢碟好好食。 食完前菜就可以打边炉，汤底系牛骨沙嗲同猪骨，沙爹淡淡的又有牛骨鲜味比猪骨汤好。由于第一次来，又见好似得牛食，惊死唔饱，所以加了两款海鲜，象拔蚌同星斑，价钱好平，因为负责人只系帮我哋喺街市买，冇另外收价，实报实销，而佢去个街市喺荃湾，咁你估到有几平。 八款牛肉分别有池板、胸尖、金钱𦟌、牛脷托、封门柳、牛柳边、牛颈、牛脊。部位来讲，其实有一啲外面都有，不过系冇佢咁有牛味，而且每上一碟有专人讲解，对食牛有passion 嘅人就啱哂。我个人觉得最好食系牛胸尖，即系牛白肉。 原来除咗牛系仲有饺、菜、牛丸同埋生面，牛丸系佢哋自己打的，好好食，食到大半已经好饱，真系失礼哂，结果打包咗5个面返屋企。
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自从有了「牛。上牛」，以后吃火锅都不用到别处去。火锅最要紧是牛肉。这里其中一个合伙人，拥有大名鼎鼎的荃湾三昌牛肉，全港零售最多本地「骟牯牛」的档口，因此确保「牛。上牛」永远有顶级牛肉供应。不仅如此，三昌独家特有近二十个部位的牛肉，可让食客遍尝不同的口感和味道，这是其他火锅店都不能做到的。松化滑溜的牛柳边、烟韧口感的腩底、甜美惹味的封门柳、雪花均衡的牛颈脊、爽脆油香的牛脷托、入口即融的牛胸尖、牛味逼人的池板、甚至极难得的驼峰等等，不同部位的牛肉，各具特色和魅力。由淡入浓逐一品尝，每一口都令人哗然：以为「封门柳」已是不可多得的美味，谁知下一盘的「扒底尖」亦是人间极品；刚尝过叫人惊喜不已的「牛胸尖」配「池板」，却发觉接著的「腩底」和「肉眼嘴」还要更上一层楼。前菜也是好不刁钻。自家风干熟成的牛柳，取出中间肉味最浓的「牛柳心」，薄切刺身，混合生洋葱生鸡蛋，其鲜美不能以笔墨形容。餐厅坚持所有牛肉要即切即吃。预先切好可以节省时间成本，但却会流失水份肉味。另外亦有精制牛肉熟食，如牛肝酱多士、冬瓜蓉牛肉羹、牛肉三文治、牛柳炸馒头、清汤牛坑-腩-角、炸牛肉球、牛筋冻沙律等，按季节时令供应。若非爱吃牛、熟悉牛到了登峰造极的地步，实在不能制作出如此精彩杰出的。务求做到一丝不苟，其余的海鲜、丸类、菜蔬、生面、乌冬以至甜品、啤酒、日本酒，无一不是费尽心思、在外边不易吃到的佳品。可是在完美的牛肉面前，始终是相形失色。要数唯一缺点，就是私房菜的坐位不多，每晚最多招待二十多个人，必须预订。原因是好的牛肉份量有限，宁愿食客少些都不愿以次货待客，也是餐厅对品质的执著、「贵精不贵多」的意思。
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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 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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Felt compelled to sign up for OpenRice just to write my awesome experience at Kin's Terrace last week.High's- Quality meats. This is what they pride themselves in, and they do it well. Our party had 7-10 courses of beef, prepared in different ways. We started with carpaccio and wrapped up with beef balls & noodles. Perfect amout of marbling in their cuts. These guys are obsessive with their beef! They went into the intricate details of how there are only 15 of these exclusive cows slaughtered, and are butchered & delivered on the same day.- Environment. Not too sloppy, e.g. street, but not too pretentious either. With seating for 20, it feels like hanging out at your buddy's house with an awesome staff. They are high-touch, but not too intrusive, continuously keeping our glasses filled, skimming the beef junk from the broth, etc.- Value. Yes, there are cheaper hot pot options. But considering you're getting top quality meat, unlimited veggies & noodles, cheap corkage ($200 for unlimited bottles! Unreal!), and a private, unrushed meal, it's great value for money.Low's- Low seating capacity + 1 seating per night = low availability esp. on weekends. So definitely make a booking. (But don't be mean and pull a no-show. With 1 seating per night, a no-show really hurts them.)- Bad for your diet. Between the great food and cheap (and good!) beers, you're totally gonna blow any aspirations for that model figure.Will definitely be back as they said they rotate the menus often. Keep up the great work, guys!
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朋友介绍呢间専食牛肉的火锅店，最初以为系D普通野，点知喜出望外！系天后旧楼楼上铺，铺头细细，装修都几骨子，座位唔多，如果一大班人已经好似包场。一开始头盘已经睇到心机，系牛柳心刺身，老板话系用20日既牛仔，难怪好嫩滑！跟著主菜火锅上场，有d牛既部位听到未听过，老板同我地每㨾介绍，吾记得全部不过最钟意牛胸尖，白色脆脆地好特别。另外仲有牛利托同封门柳，好有牛肉味又够多肉汁！唔钟意剩系肉仲有手打牛圆面，够弹牙！一班斗牛friend已经决定再去过！
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