Milkcow

I have been here for dinner twice, not particularly crowded, but the service is particularly special and slow, and the food is just like it. Mexican crisps (cornflakes + three tablespoons of sauce) are OK, but the price is $16, and Mexican flatbread is almost the same.

Gyu-Kaku horns have always been a restaurant I like very much to eat Japanese and cattle. His beef is selected from the black hair and cattle of Kagoshima, Japan. It is said to be the first black hair and cattle originating in Japan. We ordered the double Kagoshima and beef package, which contains a Chuck Karubi, a Premium Loin Steak and a Nakaochi Karubi. It is not clear what part of the cow is, but the meat quality and taste are super tender, especially the Chuck Karubi is soft, delicate and juicy, absolutely high-quality beef. We also ordered a single beef tongue is also very good, and a two-piece, each one is very large, the entrance is slightly crisp after roasting, can taste the unique texture of the beef tongue, really quite delicious. In addition to a la carte beef or set meal, his family also has Japanese and cattle buffet and Australian beef buffet, the former price is slightly more expensive than the latter. But such high-quality beef is still worth a try.

A Hong Kong-style bakery with seriously undervalued strength is sunny in the morning. Arrange his cheap and good bread bag. The mood is extremely beautiful. The skin is roasted. The surface taste of the pineapple bag is extremely loose. I love it instantly. The pork-burned stuffing is fat and thin. It has to have that fat meat to smell. The sweet taste is very good. The portion is definitely super satisfying. The meat and egg meal package is simple and soft. The lunch meat and soft eggs are sandwiched. Nostalgic classic taste. The taro paste bag has eaten the best taro pastry! Soft and mellow, very natural taro fragrance, completely not sweet or flavorful, it looks very fibery, the entrance is very delicate, the ingredients are very good, the suede egg tarts/Hong Kong-style egg tarts, both of which are quite level! The layers of the pastry are clear and neat. There is no extra oil. The pastry is like a cookie. The center is loose and it is broken. And it is all super thin and can&#39;t even support the heavy egg filling. It&#39;s too strong! The texture is comparable to silk tofu, tender and slippery can be filmed

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