新竹老爺大酒店老爺鐵板燒

Ming Palace Cantonese Restaurant Michelin level! The service staff is very good, and the wife's birthday ? also sent cakes and desserts! visited many times

Appetizers, main dishes, and desserts are all available. They are very delicious. The handsome chef cooks carefully and will always explain the meals and the part that cares about the taste. The portion is quite large. If you can’t eat enough, the chef can provide fried rice, but it’s really full. The whole serving process takes about 1.5 hours, watching the chef’s cooking and chatting with friends. It’s a very happy dinner time.

Let’s talk about the advantages first: the seats are spacious and not crowded, the service attitude is very good and thoughtful, the ingredients are fresh, and the ingredients are quite generous. Disadvantages: The chef I met felt very casual, whether it was frying the ingredients or arranging the plate, they were quite rude, and the cooking techniques and seasoning were very rough. For the first time, I saw the Parmesan cheese powder sprinkled directly on the bread. The way to give it to the guests... I thought it would be burnt anyway. Then I don't know why the chef likes to sprinkle red pepper powder very much. There are appetizers and main dishes, but in fact, they don't taste very good and are not very beautiful. According to the standard of restaurants in the hotel, the seasoning and sophistication need to be improved, and the chef can also be kinder, otherwise, they would rather eat Chamonix at the same price.

Hsinchu-Grand Hotel ❌ Teppanyaki There are not many seats here. In addition to the selection of fresh ingredients, the chef is also very particular about the cooking method; Even me, who is used to eating braised pork rice and has no sense of taste, can feel the refreshing texture of the appetizer, which strikes a perfect balance with the rich taste of the main dish. The main food is in the cooking. The chef uses high-temperature spray roasting to seal all the delicious gravy of the beef in the meat. The chewing is smooth and tender, and the whole meal is very satisfying. ?

1. Cook read minds, on our table of eight people who did not even ask him a steak directly to do. Finally, the finished product from medium-rare to well done there, I feel like in a lottery draw. 2. chef drums, when cooking shovel iron knock knock very hard, even when the child scraper scraped off the sound of fingernails scraping a blackboard 3. chef will paint, each dish on top of the sauce and seasoning to more than I thought I was watching Van Gogh's sunflowers. I think that Teppanyaki should be straight ball showdown, the more ingredients 'flavor' better, but I think the chef would come and cover with plenty of seasoning flavor of the ingredients must have his professional reasons. I did not play a star is only one reason from the lobby to the restaurant staff were all very professional and friendly, they are the only reason I did not spot stormed away from the table. Well ⋯⋯ the only compliment the chef is very gentle voice