Shirly
Google
The meat selection was impressive, with the marinated short ribs standing out as a highlight. The flavor of the marinade penetrated deeply, offering a rich umami profile complemented by a subtle sweetness on the palate. The beef tongue was sliced extremely thin; just a few minutes on the grill caused it to contract slightly and release its juices, resulting in a pleasantly elastic bite. When grilled a bit longer, the surface developed a delicate charred crust that added complexity and depth.
The sauce options featured a sweet soy-based sauce and chili powder. Since most of the meats were already well-marinated, I generally preferred to enjoy them without additional condiments, favoring the clean, original taste of the meat. However, for unseasoned cuts such as chicken cartilage, a touch of chili powder helped enhance the grilled aroma and bring out the meat’s natural savory notes.
The side dish station was equally noteworthy. The pumpkin porridge was smooth and well-emulsified, with a comforting savory creaminess that served as a transitional flavor between grilled meats. The cold noodles provided excellent contrast as a palate cleanser, thanks to their low temperature and mildly acidic seasoning.
The grill surface tended to become sticky over time, but the staff were attentive and frequently replaced the grates, effectively minimizing burnt residue and maintaining a clean cooking environment—a thoughtful detail that contributed positively to the overall dining experience.