Finally I missed the steak, and I was so excited that I was so excited! The front dish is a chicken sesame salad and octopus slices. There are a lot of walnuts and dumplings in the salad, and the black vinegar juice is not indifferent. The octopus slices are seasoned with honey mustard sauce, which I like very much. The main course is Australian Angus Eye steak and Portuguese roast spring chicken. The oversized five-minute steak is tender and juicy, and I think it is good to match black pepper juice or matcha salt. The Portuguese roast spring chicken is drizzled with a layer of sweet and spicy seafood juice. The chicken is fragrant and tender, and the weight is particularly large. The squid pasta is excellent as a side dish! The pasta is delicious with cheese and the prawns on top are very fresh. The dessert is matcha red bean caramel pudding and 65% lava chocolate cake. The cake was covered with a black sesame ice cream, and a spoonful of hot chocolate sauce was sprouted out, very mellow and silky.