Tried #gogigui #고기구이 @thecharcoalroomhk !😁 🚨Be warned, many caveats!🚨 ➡️When the 🔥🔥🔥 was back on though, yesssss #tasty marbled #hanwoo (1st pic) 😍 !!! I also loved their #gujeolpan (2nd pic) ⬅️ 😭Backstory:😭 I thought I already had the fire at max 🔥🔥🔥, and was almost like #你個嘢壞咗呀 when scallops took 5 mins to cook! 😍😍😍Glad the staff came to the rescue just before I cooked the meats, and was told that the gas was almost empty from the start of my meal 😭😭😭 #fml . P.S. you can see the difference in fire power in the last two photos. P.P.S. would have been nice if they changed it from the start though. Taste: was 😋😋 then.....😋😋😋😋😋. (make sure you check the gas!!!!!!). Service:😋😋😋+😋. (would be better if they checked the gas when they started my fire but then the staff saved the meal near the end). Environment:😋😋+😋😋. (it could be horrible if it is freezing cold outside and you sat outside, otherwise the environment is actually really modern and comfortable)

Caveats... (terror-prone?) women and kids 😝 Photo by Pete H. Spurrier

MUSHROOM MUSHROOM MUSHROOM @ RAW, Taipei. With 7 to 8 kinds of mushroom including white button mushrooms, oyster mushrooms, abalone mushrooms, black trumpet mushroom, chanterelle, nameko mushroom etc., cooked in various ways, soft poached egg (! again) in the middle, coarse mushroom puree at the bottom. Even though mushroom consomme has become very common in modern european restaurants these days, this hot shroom soup made with different mushroom was one of the best among the many ones I tried, with a light clear body but very intense in mushroom umami. Most importantly the flavor balance of the consomme was extremely well calibrated and this was one of the biggest caveats I found in the mushroom consomme in other places. It came piping hot at the right temperature and extremely soothing for a cold night. If judging just for this broth alone, I would give a perfect score.