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2013-03-17
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鹿児島黑豚肉套餐很好炸帶子肉厚有鮮味;The ONE離館地點方便;光猛寬敞,樓低高;服務專業有禮有效率。值得一試。I-square. Convenient location.Bright and spacious.Professional and friendly service.Good Kagoshima Royal Tonkatsu setGood Scallop FuraiService:I came here alone after work at 9:00 p.m. (on a Sunday). It's quite tricky to find something decent to eat at a relaxing setting at this time of the night. I got in here immediately. Great! I was initially allocated a table in the middle section of the restaurant, which was a bit too bright and a bi
炸帶子肉厚有鮮味;
The ONE離館地點方便;
光猛寬敞,樓低高;
服務專業有禮有效率。
值得一試。
I-square. Convenient location.
Bright and spacious.
Professional and friendly service.
Good Kagoshima Royal Tonkatsu set
Good Scallop Furai
Service:
I came here alone after work at 9:00 p.m. (on a Sunday). It's quite tricky to find something decent to eat at a relaxing setting at this time of the night. I got in here immediately. Great!
I was initially allocated a table in the middle section of the restaurant, which was a bit too bright and a bit too close to other tables. I noticed vacant seats at the end of the restaurant so I asked whether I could sit there. The friendly waitress gave me a large room for 6 instead! (Since the place would be closing soon any way). That's very much appreciated.
Everyone was very professional. The manageress and all the male and female staff.Efficient and very willing to assist customers. Very good.
Decor:
Each branch appears to differ quite significantly from each other.
The CWB branch at World Trade Centre needs no introduction. Dimly lit, more cool, "dark" and grand. Some of the seats also overlook the typhoon shelter.
The other CWB branch at Hang Lung Center has a similar theme but is more out of the way and feels like an oasis in crowded CWB. Very quiet.
The TST branch at Canton Road looks more like a cosy, rustic yakitori joint in Japan. The tone is warmer than all other branches (a bit like Yakichi as Ashley road).
The one here at the ONE seemed more "young" and modern. Bright with light-coloured wooden decor.
A noteworthy point is the large amount of spacious compartment seats (at least 12 tables for about 6 persons) partitioned by curtains. Very high ceiling. Good privacy.
Kagoshima Royal:I ordered a Kagoshima Royal Tonkatsu Set (pork loin), plus a la carte scallop and crab croquette. Of course, a bottle of Sapporo beer. (They also servce sochu by the glass!)
Being no expert on how one should cut different parts of a pig, the one thing I observed was the very uneven distribution of fat and meat - the first 4 pieces had essentially no fat (surprisingly still very tender) while the last three pieces were quite fatty. I suppose instead of the present cutting (assuming it's done vertically), it could be cut horizontally so each piece would have more meat and a bit of fat (?)
Anyway, even the lean parts were fairly tender. The one I had at the Canton Road branch was slightly better than the set here. It was also a Kagoshima Royal Katsu Set but the piece of loin had a better balance of fat and lean meat. It was a bit bigger than the one here too. But overall, it's still very good. No complaints.
Batter:The batter was thin and crunchy. Wrapping the piece of loin perfectly. Importantly, I didn't find it oily at all - which is a key requirement in any good tonkatsu.
Very good scallop. Very good timing and flavourful. Similar to the one I had in Romankan Yokohama.
Crab croquette was just so so. Not very creamy. The crab taste wasn't pronounced. However, still better than the Tako croquette I had at the CWB Tonkichi.
Different condiments from Saboten. Salt, Mustard and basic sauce. The batter was also completely different from Saboten.
Those at Saboten - which literally means "Cactus" - had a lot thick cut, fried crunchy bread crumbs as opposed to the smoother and relatively fluffier batter used at Tonkichi and Romankan Yokohama.
Bill came down to $320 (including service and drinks). Not cheap but well worth it.
Recommended.
題外話/補充資料：
[b]Katsu[/b]? According to my understanding, Japanese cutlets are called Katsu for meat because meats are referred to "cuts" of meat in English, i.e. Ton[b]katsu[/b].
[b]Furai[/b]? Other cutlet items, namely seafoods, are called "furai" ("[b]fry[/b]"), e.g. Ebi Fry and Kagi Fry...etc.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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