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Pepperlunch 極量8oz 純黑安格斯西冷牛扒
Pepperlunch的名字，香港人一定不會感到陌生的名字。Carly偶然要極速在美食廣場 (Food court) 覓食的話，Pepperlunch通常都會是首選，快、靚、正。吃一個熱辣辣的黑椒牛肉飯，牛油的香、黑椒的辣感、蜜糖蒜蓉汁的甜、自己炒的飯，五十幾蚊已經有得食，仲想點。今次Carly和Dvd來到人生中第一次的試食會，只見Dvd十分認真地在拍照，Carly也非常認真地問個究竟。今次復活節期間限定推介，「極量8oz 純黑安格斯西冷牛扒」套餐，盛惠港幣128。優惠至4月9日，套餐附送泰國無菌雞蛋，飲品，麵豉湯，白飯一碗。
Pepperlunch成功之處就是把牛扒快餐極速地普及，相比起舊式的花園餐廳，Pepperlunch味道和質量也勝一籌，為快餐美食界帶來新鮮感。先說明一下，吃這個有竅門！牛扒熱辣辣在鐵板上高溫的煎著，由櫃檯端到飯桌時已經十多秒，避免牛扒過熟的方法，一定要極速把秘製牛油塗勻牛扒表面，用筷子反轉牛扒，只需幾秒就要迅速疊起牛肉，就能夠防止它們一直在鐵板上乾煎。安格斯西冷本身就不會以肉質取勝，肉味是還可以的，但肉汁只是一般。沿著脂肪邊或筋腱邊位的，口感會比較討好，整體不是特別軟腍或肥美。如果牛肉不能夠滿足你的話，把白飯倒上鐵板，快速炒一下，加上半熟雞蛋與粟米，不能少的還有蜜糖蒜蓉汁、黑椒汁，濃香惹味的炒飯就完成了！
Pepperlunch, not a name that you would be unfamiliar with as this Japanese fast food restaurant chain has started to spread across in countless food courts in Hong Kong. Carly still remembered that when it was first opened around 4, 5 years ago, hungry diners lined up to just grab a grub of hot sizzling black pepper beef rice, served on a flaming hot metal pans, exhilarating in spices, meat cooked till it turns well done or to customer’s preference. Pepperlunch has successfully franchised this business model around the globe from Singapore, China, Japan, and reaching the far ends of Canada and America. Drizzle some of the most scrumptious fatty good honey garlic and black pepper sauce onto your grilling pan of meat, one “fast-steak” meal is perfectly done.
Carly and Dvd’s first time ever to join free tasting events. Dvd was professionally running around, taking pictures of the process and burning metal plates which were filled with Angus beef stripes. Pepperlunch starts their Easter promotional period of HKD128 set of America Black Angus Steak, topped with corn and peas, a bowl of rice, beverage at your own choice (didn’t know they serve hot green tea now! at Pepperlunch dine-in), miso soup, and an extra egg imported from Thailand!
Trick to enjoy the steak in its most ideal state – “Don’t wait”. Quickly spread the house-made secret butter over the steak and turn it over, one side will be cooked into golden brown, act swift and quick, pile up the steak stripes before they are overcooked in a few seconds! The beef unfortunately was not very juicy or tender, since the Angus beef was imported from America, the steak tasted beefy alright yet the texture was just too-tough-to-chew-on. Carly did happily indulge herself as she stir-fried the overcooked rice with pepper, the rice absorbed the oil from the steak, the best thing about Pepperlunch was always the self-customization of a fast meal when you do not have high expectations on the quality of the food.
