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2018-11-30
1459 瀏覽
During my father's generation, steaks were served on a hot sizzling iron plate. Served with vegetables on the side, it had to be sizzling. There was always a bowl of Western soup (either cream or borscht) and a fluffy sweet dinner roll. It was western in the eyes of Hong Kong back in the day. This was fine dining. Now, these restaurants have dwindled away but they can still be found!飛鷹餐廳 (English: Flying Eagle Restaurant) is one of these old style steakhouses. Entering the restaurant is like b
飛鷹餐廳 (English: Flying Eagle Restaurant) is one of these old style steakhouses. Entering the restaurant is like blast from the past. It was also quite full on a weekday. There were a number of seniors there. Boyfriend and I were the youngest people in the entire restaurant!
Tables have table clothes with very old fashioned plastic place mats.
Menu is in English and Chinese but if you want the daily specials, that's in Chinese. But those specials do not offer the sizzling hot plate of steak but old Hong Kong style pasta and rice. There is also no 10% service charge. Sets come with a coffee or tea.
As boyfriend wanted the sizzling steak, he received a dinner bun. It was big and really excellent. Nice and buttery sweet. I believe they make it themselves and not bought from some outside source like other places.
Boyfriend had the borscht soup. It was ok. Not as rich as Rose Kitchen but not too bad.
And then his sizzling hot plate of steak came. He ordered a tenderloin ($98) and chose a black pepper sauce. Unlike other places that offer the sizzling steak plate, they didn't pour the sauce at the table. Instead it was done at the kitchen and came sizzling to your table. The steak was moist and tender. No detectable taste of baking soda to tenderize it. The sauce was rich but not too peppery. A lot better than Sweetheart Garden who has several branches across Hong Kong. And better than Golden Phoenix in Prince Edward. Yes, we've been to all the oldies because we love the hey days of yesteryear. Fries and vegetables were not enough.
I ordered from the daily specials set and didn't get a bun. But I did get soup. I chose the cream of chicken. It was like all the old styles ones. Just white cream with bits of chicken meat found throughout.
But I wanted this! Ox tongue spaghetti ($58)! I love old school ox tongue spaghetti. Portion was huge. Lots of sliced tongue that was super soft. Great tomato sauce with chunks of fresh tomato. Just like how my mom used to make it! All tasting like ketchup!
A great place if you want to reminisce on the past. The food was decent. Service was old school style. Don't expect much and don't expect apologies. Might be back!
張貼
