8月25日同朋友收工返到旺角想即興打邊爐，間間都無位，見唷溫體牛有位就諗住試下，入到去有2檯客，一開始都無乜野，坐低先睇餐牌： 叫得溫體牛，都預左肉嘅價錢貴少少，貪佢有唔同部位揀，質素suppose好啲，我地就叫左圖中✅左嘅食物。 當時係晚上19:45 好喇，等左25分鐘，我連煲湯都未見到，大佬收工真係好餓，催左3次，姐姐不停話整緊喇整緊喇，等到20:15，足足45分鐘，我先等到煲湯，個心已經好燥，比大家望下個湯： 好，我等左45分鐘，就係呢煲野，我真係好餓，就唔理佢諗住食，點知呢個煲設計到得個冬瓜中間先會滾，周圍係唔會滾，個姐姐又無問我地，將啲生雞倒左去冬瓜出面煮，結果？結果我去到9點幾，我都未放到一舊飽野落肚！最後真係太嬲，我地叫店員拎走個冬瓜，我只求打邊爐有野食，點知個湯煲極都唔滾，我真係好燥…… 當時時間係20:45我係19:30坐低，19:45落完單，我坐左1個鐘，都未真正食到野 係呢1個鐘嘅等待過程，除左問店員到底我有飯食未，就環觀下間舖，店舖上菜咁慢，係咪爆滿？唔係，加埋我地，全場只有3檯客，後來再聽啲客講嘢，原來成間舖嘅客都係老闆朋友，全場超級嘈，飲完酒又大叫，又唱歌，好嘈好難聽，成個場好似尖沙咀啲劈場酒吧咁，好心你同班朋友玩就包起個場唔好接街客啦，又唔係平，貼錢買難受 煲湯係20:15送到，碟肉就再遲啲，20:30先到，我入到舖個陣隻牛係咪仲養緊？你切左成45分鐘？碟肉就400幾蚊，有啲位係啡左，加埋我當時真係太嬲，食咩都覺得難食，我只想填肚，大家自行判斷值唔值： 總結：唔會再去，希望香港唔會有其他人中伏，完。

星期六晚，二人晚餐，餐牌簡單，唔多介紹，加咗錢食48個月西班牙火腿，同45日+熟成ribeye，另一個主菜要咗Hanging Steak，再加杯house wine。

食物
- 前菜：伊比利亞火腿正常水平，配嘅多士都幾好
- 餐湯：侍應介紹話係以牛肉做底嘅湯，見到裡面有洋蔥絲同兩款菇。我同朋友都覺得湯好淡，味道欠奉，我直頭無飲晒
- 任食嘅薯條同沙律：沙律油醋落得太少。薯條非常咁幼，炸得都脆，但太幼就無咗薯條應有質感，令好鍾意食薯條嘅我都提唔起勁。而且，薯條又係偏淡，更加唔吸引。雖然俾咗一大兜我哋，因為唔好食所以食咗好少
- 封門柳同熟成ribeye：鋪頭主打菜式，好期待，點知超級令人失望。熟成牛扒照理牛味更濃，但真係食唔到，肉質唔覺嫩仲有啲柴；反而封門柳比較有肉味，食到香草味，肉質亦可以。兩件牛扒再一次好似無調味咁，自己加番啲鹽同黑椒後味道好咗。我同朋友都鍾意食牛扒，不過大家同樣覺得兩款牛扒係唔好食，好失望，又食剩。唯一值得讚係牛扒火候掌握得幾好
- 甜品同熱咖啡：兩樣都無特別，同埋咖啡唔係即磨

服務
- 侍應有兩位，一男一女，態度方面算無問題，但我哋覺得服務水平絕對需要改善
- 女侍應幫我哋落單，牛扒明明係餐廳主打，但佢居然完全無問客人想食幾熟。我哋追問番佢，佢話廚房會做medium rare到medium左右… （見有其他食評都話侍應無問客人牛扒想食幾熟，真係好奇怪嘅事。如果廚師覺得某個生熟程度係最適合嘅，應該都係向客人作推薦，而唔應該唔問客人喜好）
- 又係牛扒，唔知係咪餐廳廚師對自己出品好有信心，枱面無鹽罌同黑椒嘅同時，女侍應上牛扒時都無問客人會唔會需要呢兩樣調味，更加無問要唔要芥辣 （以牛扒作主打嘅餐廳，我試過係連芥辣都有幾款揀嘅，又或者會即場磨啲岩鹽俾客人調味，感覺就有誠意得多）
- 男侍應偶然路過我哋張枱，突然轉身問我哋覺得食物點樣，完全無留意個客啱啱放咗啖牛扒入口，講唔到嘢住…
- 入座初段時間，全場得兩枱客，我哋坐餐廳中心位置，左右邊都係通道。小店狹窄，而兩位侍應似乎太得閒，不斷喺我哋張枱左右兩邊踱步，好似人造衛星圍住地球運行咁，有啲滋擾
- 天氣熱，而且唔知係咪座位位置關係，我同朋友全程都要開小風扇，兩位侍應雖然好得閒但視若無睹…

環境
- 支持小店，亦都明白香港經營環境唔容易。不過以客人付出嘅價錢去作比較（今餐人均係$5xx），餐廳唔單止有啲陳舊感，整體環境、陳設、燈光都係非常一般，無氣氛
- 餐櫈完全係一大敗筆，個靠背低又太向外斜，完全唔可以作靠背，好多茶餐廳都坐得舒服啲
- 知道餐廳細，不過無正式嘅水吧位始終感覺唔好。咖啡機喺我哋張枱旁邊，侍應差唔多係企喺我隔離去準備咖啡
- 熟成牛扒櫃又係喺我哋枱旁邊，透明玻璃門令客人見到好幾舊大大嘅生牛肉熟成緊。我哋無咩嘢，但相信總有客人唔會想見到成櫃生肉紅卜卜咁喺自己張枱旁邊/餐廳當眼位置，陪住一齊食飯
- 餐具運用有明顯慳家感，餐湯同咖啡係用同一款杯。兩杯熱咖啡上枱時都只係得隻杯，無跟咖啡碟（但上餐湯時有碟嘅）；甜品匙羹又做埋咖啡羹，呢啲做法令人覺得好似係自己屋企食咁樣

總結
呢間餐廳定位奇怪，高不成低不就。玩45日+熟成牛扒高級嘢，但裝修簡陋兼夾無氣氛，又唔令客人覺得有誠意同專業；小店格局，但服務又唔係特別細心親切… 建議幾位老闆認真改善，同埋諗下餐廳究竟想行咩路線。

再加上，餐廳食物嘅味道令我哋大失所望，可以話只係得唔使廚師煮嘅火腿係正常好味。食物唔好食，份量再多或者價錢幾平都唔會令人想再嚟幫襯，更何況兩個人呢餐埋單係$10xx，真係可以有好多好啲嘅選擇…

餐廳好多好評，不過呢日星期六晚，連埋我哋成晚都只得10個客人，我相信係有原因嘅。我哋食完呢餐飯，路過附近兩間裝修靚好多嘅中上價食肆（一日式一西式），都仲係好多客人，更加不言而喻…

平時去開呢頭都勁多人0係度排隊買薯條
撞岩早幾日放假人少少就貪新鮮試下啦
叫左芝士酸忌廉薯條
薯條比m記粗好多大條好多
不過個sauce唔係好特別囉 -0-
d芝士少得可憐
就好似食緊lays薯片既薯條版咁

試一試算喇 況且成33蚊一個薯條
個人認為唔值
寧願買杯starbucks飲好過 -_-

同男友食完榮記車仔麵, 唔夠飽又口痕, 終於忍唔住去一試呢間瘋價薯條!!

芝士拼酸忌廉薯條$33 薯仔切條粗身不過炸得乾左d有d硬, 佢賣咁貴既應該係佢既醬汁, 如果唔係因為貪心叫雙拼我唸會好d, 因為佢會落汁落得唔平均, 基本上面頭既都係酸忌廉, 呢個汁少酸少甜凍凍地, 仲好食過落哂響杯底既芝士, 芝士食落係乾既, 不多不少, 但如果係同酸忌廉同一種流質會好d, 依家食到好似食屋企微波爐叮完乾返既芝士咁, no good~

P.S. 一杯薯條兩個人食最好, 三個人都ok~始終未去到瘋狂好食既程度, 而且價錢又貴, 足夠比餐飯既價錢, 唔同fd share返點掂, 外賣小食要企街邊, 更加唔好講service喇
最重要既係試一次就夠了~

今日同FD行CWB,行行下見到哩間野,就諗住試下啦..
橫掂都未試過...咁就叫左個招牌芝士同FD SHARE,,
滿心期待佢會好味///因為太多FD話佢好味//
點知...出到黎..好少SAUCE,,有大部份薯條就咁齋食
同埋D芝士過左冇耐硬晒...又咸到死..
我同我個FD都覺得試一次就夠,,同埋個價錢都唔平//

見咁特別就去試下喇, 叫左個芝士暑條
真係唔係好得, d暑條又唔係話好脆, d芝士又少又唔夠未仲要有d苦苦地 唔知咩事 過左陣d芝士仲會變到又dry又硬
我都唔知佢憑咩收人30蚊個暑條, 果少少唔知咩芝士唔值20$牙, 而且唔係好食
唉 真係唔好鬼試tim

A year or two ago burger joints started to invade Hong Kong once again, claiming the stakes and the hearts of burger lovers, now with new flavours, selections and for us, more choices. Little has changed, however, in the choices with how we want our potatoes. Fried and most likely between home fries (thick wedges with skin) and shoestrings (thin matchsticks without skin). When a new joint opened and called itself Ireland's Potato, I was inspired to discover a whole new world of spuds, from the tiny new potatoes to roots of Falstaffian proportions. Just as you think you cannot get any wrong with potatoes fried in hot deep fat, you're wrong, it just gets downhill from there. The Chinese name suggested "mad potatoes" with a Jack O'Lantern logo on it. If you've lined up in the midst of Causeway Bay bustling traffic and heat at this weather, it's hard not to be mad about this potato shop, that sells a bowlful of in-between lengths of potatoes fried crunchy and piping hot for a whopping $30.

Four staples were recommended, including Cheese, honey mustard, sour cream and Meat Sauce. The cheese has great flavour and colour, obviously better than bottled Cheese Whiz and more yellow than any Cheddar I've tasted my whole life (and that includes processed cheese). Eat quickly as the cheese sets at the bottom into a gooey messy round disc that's now cold and the taste will not remind you of cheese. Not a chance. Honey mustard tasted homemade, with a faint taste of honey and a necessary tang and sharpness from English mustard not found in bottled sauce. Sour cream (apparently bestseller here) resembled of Mexican Crema except you can smell the industrial part of the tartness from afar. It's definitely sour and it doesn't look very creamy. Meat sauce is microwaved and only partially heated up when you eat them. It reminds me of my student days' Sloppy Joes except the one I made was half as sloppy and twice as flavorful.

True Irish may not be so pleased with their national crop being trashed throughout the menu with choices like fries served with fruit dipping sauces with choices of strawberry and passion fruit. It looks very yoghurt based and it does not yield the colour of either fruit, and it's creamy like mayonnaise. A sweeter alternative can try Fries with cinnamon sprinkled on top. If it's made of sweet potato instead you'll get a better match with the cinnamon and sugar. But potato on its own, I wouldn't count on it. Other menu items include chicken tenders and calamari breaded and deep fried. More than one occasions adventurous customers ordered calamari only to be offered with soggy rings of overcooked rubber rings instead.

The staff can be very casual and friendly when serving. Expect long lines outside after 6 pm. Waiting time between 5 to 15 minutes (at least). Make sure you ask for enough napkins, as eating fries with or in sauces is not exactly a mess easy to handle.