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2025-03-11
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Restaurant week experience ✨The Prawn Tempura was well-cooked with a thin, non-oily skin. The Takoyaki Style Chicken Wings were stuffed with mashed cuttlefish but could have used a bit more sauce to enhance the flavor. They were decent but reminded me of fried chicken topped with some 木魚.The Cream Corn Soup was nicely balanced, with a creamy corn flavor and a hint of olive oil.It’s worth noting that we waited about 30 minutes for the two main courses to arrive after the soup. The Hairy Crab Butt
The Prawn Tempura was well-cooked with a thin, non-oily skin. The Takoyaki Style Chicken Wings were stuffed with mashed cuttlefish but could have used a bit more sauce to enhance the flavor. They were decent but reminded me of fried chicken topped with some 木魚.
The Cream Corn Soup was nicely balanced, with a creamy corn flavor and a hint of olive oil.
It’s worth noting that we waited about 30 minutes for the two main courses to arrive after the soup.
The Hairy Crab Butter Udon was good—creamy and filled with crab meat.
The A4 Wagyu Cutlet Charcoal Sando was a bit too oily, even with the toast to absorb some of the grease. It came with perfectly seasoned fries topped with seaweed and salt.
For dessert, we tried the Matcha Cheesecake and Red Bean Daifuku. They were nice, but nothing special.
Overall, the service was great, nice value with restaurnt week’s offer and it’s a pleasant place for social gatherings.
Prawn Tempura
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Takoyaki styled chicken wings
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Creamy Corn Soup
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Hairy Crab Butter Udon
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A4 Wagyu Cutlet Sandi
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Matcha Cheese Cake
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