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LV 30|Bronze Foodie

Taiwanese sizzling steakhouses have been popular for decades, can they still maintain their standards? This is a long-established local steakhouse, and the reviews seemed to have mixed reviews, so I had to experience it for myself.

Even so, it was still full during the holidays, so we had to wait for a table.

The a la carte buffet is NT$290, with an additional NT$10 for teppanyaki noodles or an extra NT$60 for pork and chicken steaks. It is indeed a typical pricing pattern.

Overall, the quality is not bad. There are a few rare items in the buffet bar (see the picture below). The only bad thing is the pork chop. In fact, it is pork slices. The store probably thinks that a few more slices will be comparable to the amount of pork chops, right? This is really a bad habit in the industry, just avoid this.

The secret technique of Taiwanese steak: order medium-rare, and then use the iron plate to slightly heat the cut surface to determine the appropriate tenderness. If you order it over medium rare, it is often overcooked and tough. (The picture shows Philip of New Zealand)
It's called pork chop, but it's actually pork slices.
White radish is a rare steak side dish, sweet and delicious.
The steak buffet bar has Sishen soup, can you believe it😂
There is also squid in the buffet bar, which seems to be rare.
The cooked food and lettuce sections are average.
A closer look at the deli and dessert areas
Cold drink area, Pepsi system.
Hot drinks area and popcorn
In the ice cream section, popsicles seem to be rare.
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Spot Info

浮水印大眾牛排館（鹿港店）彰化縣鹿港鎮民權路281號2樓
SteakhouseNT$380
1 review
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