#金鳳食鐵板大餐
美國安格斯肉眼扒餐 U.S Black Angus Rib Eyes ($160)
原來安格斯牛原本是用碟上,不過是可以改成鐵板上,畢竟食港式扒房就是期望吃鐵板燒和感受那種"sa" 一聲的興奮感覺啦!
這安格斯肉眼扒,我地揀咗用蒜蓉汁倒喺鐵板之上。蒜蓉汁感覺就無黑椒汁般濃烈,所以無蓋過肉味,而且本身安格斯肉眼扒牛味都係較多,不過就欠缺了蘇格蘭牛般的厚重和油脂感覺!
This US 🇺🇸 Angus Beef Steak was served on a cast iron plate (or ceramic plate) to enhance the characteristic sizzle when serving. The beef was tender, succulent, nicely marinated with garlic sauce. We relished every slices of Angus Rib Eye! The Angus one had a more rich meat flavour than Scotland Beef Steak.
#金鳳大餐廳 Golden Phoenix Restaurant
荃灣青山公路388號中染大廈(8咪半)地下G01號舖
#安格斯牛肉 #Angus
#Sizzling
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#steakporn
#Steak #meatporn #steakmeal #steaklife
#steak #steakhouserose #steakimport #steakstation #steakstory #steakfood
#Ribeye #Ribeysteak
#Foodoftheday #foodphotography #foodshare #foodstagram #foodporn #foodblog
#instafood #spoonfeed #eattheworld
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#金鳳食鐵板大餐
最近去食了一間呢具話題的連鎖餐廳,就係金鳳大餐廳。餐廳以懷舊港式扒房作主題,主打就是各式港式鐵板燒,我行完ikea就去了荃灣分店食晚餐鋸扒。
我地點了兩個套餐。兩款牛扒餐,一款蘇格蘭牛扒;另一款是安格斯肉眼扒,都點了五成熟。
兩款套餐都跟餐湯、包和飲品。白湯和紅湯味道都不錯。白湯都算香滑;紅湯都幾足料;餐包就正正常常,不過不失。
蘇格蘭牛扒餐 Scotland Beef Steak ($99) 加蒜 Extra Garlic (+$2)
蘇格蘭牛相對安格斯肉眼扒,感覺有更多油脂,肉味不及安格斯牛;油脂分怖都算均衡,不過就未至於有和牛般的入口即融的層次。另外,我加了蒜頭和選擇了黑椒汁,兩種味道濃烈的醬料感覺蓋過了部份肉味,太重口味。
The Scotland🏴 Highland beef is well-known for its healthy and nutritious with lower levels of fat and cholesterol and a higher protein and iron content than other beef.
This Scotland Beef Steak was served on a cast iron plate to enhance the characteristic sizzle when serving. The beef was tender, meaty and melted in my mouth. Extra Garlic tasted too strong which was strong enough to overwhelm the flavor of beef steak. Gild the lily!
#金鳳大餐廳 Golden Phoenix Restaurant
荃灣青山公路388號中染大廈(8咪半)地下G01號舖
#蘇格蘭牛扒 #ScotlandBeef
#Sizzling #Sizzler
#茶餐廳 #ChaChaanteng
#steakporn
#Steak #meatporn #steakmeal #steaklife
#steak #steakhouserose #steakimport #steakstation #steakstory #steakfood
#Foodoftheday #foodphotography #foodshare #foodstagram #foodporn #foodblog
#instafood #spoonfeed #eattheworld #tastespotting #ilovetoeat
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#香煎美國牛柳拼大蝦 Sizzling Special - Beef Tenderloin & Prawn ($168)
牛柳,牛隻腰部的肉。被認為是傳統牛排中最柔嫩的部位,入口即融,肉質細緻,啖啖肉香,脂肪(油花)如大理石紋般分布,煎牛排必然之選,放到鐵板之上,就是厚重和油脂感覺,加上大蝦,提供了額外口感。
Beef Tenderloin served with a prawn. It was served on a cast iron plate to enhance the characteristic sizzle when serving. The beef tenderloin was tender and melted in my mouth. It tasted rich and meaty.
中環茶記 Cha Kee Central
中環威靈頓66號裕榮大廈地舖
G/F, Yu Wing Building 66 Wellington Street, Central
#中環茶記 #舊香港 #港式茶記 #60年代 #懷舊
#茶餐廳 #ChaChaanteng
#牛 #肉肉肉
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#牛柳 #BeefTenderloin #Prawn
#Sizzling