福吉漢堡排 台北錦州店

It seems to be a newly opened hamburger steak restaurant. After observing that there were quite a few hungry people around, I decided to give it a try. To summarize my conclusion: I wouldn't really recommend it.

Before entering, we checked the reviews, and there were quite a few negative ones. We considered it carefully but still thought we would give it a shot! Since many reviews mentioned that the signature A5 hamburger steak was too soft and mushy, most of our group chose to order the pork hamburger steak. However, I thought that since it’s the signature dish, I would try the A5 Wagyu hamburger steak.

Once the food arrived, the first thing I noticed was that the white rice was cooked very mushy. I found it puzzling why the rice in Taiwan is often not cooked properly. Moreover, this place claims to serve Japanese Koshihikari rice, but it was so different from what I cook at home, feeling more like the free rice you get at cheap stir-fry places.

Next was the hamburger steak. Although it looked decent on the outside, when I cut it open as per the instructions, it was indeed quite mushy. I flipped each piece to sear them, but halfway through, the heat was gone. I thought, "This is too short; at least the heat should last long enough for five minutes to sear properly!"

After frying for about five minutes, I cut them into smaller pieces. Each piece was still very soft and mushy, though the flavor was nice, with a strong, rich taste of Wagyu beef. However, the texture left a lot to be desired, and I can understand why customers would leave negative reviews.

I overheard customers at the neighboring table expressing similar concerns about the softness—can this really be right? It seems that most diners shared the same doubt, and I really wonder if the original Japanese restaurant serves the same texture. Based on my dining experience at this Taiwanese branch, I believe Wagyu could be enjoyed in a better way. Serving it as a hamburger steak feels like a bit of a waste.