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2018-02-22
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I am big steak fan and have eaten in most steakhouses in Hong Kong. The Sirloin I had last week at La Pampa was one of the better ones I had in a long time.Although my steak was served medium instead of medium-rare, it was very juicy with a beef flavour hard to find when eating US corn fed beef.There is a lot if work to be done in this town when it comes to good quality beef, flooded with hormone and antibiotica-packed US beef. Sadly all that counts in this town is the tenderness of the beef, fl
The Sirloin I had last week at La Pampa was one of the better ones I had in a long time.
Although my steak was served medium instead of medium-rare, it was very juicy with a beef flavour hard to find when eating US corn fed beef.
There is a lot if work to be done in this town when it comes to good quality beef, flooded with hormone and antibiotica-packed US beef. Sadly all that counts in this town is the tenderness of the beef, flavour and healthiness are secondary.
This being said, the steak at La Pampa was surprisingly tender, I doubt though that the beef was organic which they claim on their website.
The manager was very friendly and entertaining. The waitress wasn't and didn't even want to let me enter the restaurant when I tried to make the booking at 2.30pm (there were still people sitting and eating).
Having eaten in all the other Argentina steakhouses in Hong Kong several times, finding a consistent steak quality is difficult. Saying this, Argentina beef is on the rise again and hopefully the reputation will soon be back at the point it was 20 years ago.
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