24 March 2015
Simpson's in the strand, London, UK
Nothing new restaurant, retrogressive service like McDonarld's
On my New Year vacation, I have been to London and visited this restaurant.
On my New Year vacation, I have been to London and visited this restaurant.
This
restaurant was located in one of the most luxury hotel in London. The service
was regardless of the occasion. But the dishes were nice as the normal British
food in London. They were able to serve nice bloody red, lean meat. I recommend
you to make the reservation after deeply thinking and confirm about your favourite
Beef type.
The service
in this restaurant was so nice that staffs seem to have already forgotten the
location the restaurant as the Hotel Savoy dinning; I have no opinion about the
hotel itself. We should not be taken in by the interior or dull shining
silverware on the table.
I order the
oyster for my starter. The shellfish were very different from that of Islay
when I visited on my summer vacation. The smelling of the sea had gone; the meat
had been melted and had bad smell with stale fish. It was better to bite the IC
card for the London transportation. The Countryside of the Kingdom or Paris was
nice to taste the oyster. The Westminster was located along the Themes, but she
was very far from sea.
My main
course was Roast beef, which was generally called as Roast rib of the Scottish
beef. I prefer red colour with juice and texture with slight resistance. I
ordered rare piece from the chunk and small crispy piece. The waiter in white
showed some piece of pink sections and I passed the piece. He had looked for
some sections from the other chunk to find still red section.
A lot of
customers from Japan, they also stayed in London on the New Year vacation, were
served brown pink and dry sections on the each dish. The waiter kept several
pounds of Roast beef chunk in the silver tray.
I love the
Scottish Angus beef. The beef is very different from the Wagu beef in Japan.
The Scottish beef has nice texture and nice smell like milk and grass. The Wagu
beef was melt on your tongue and smelled like butter.
The waiter
has taken three times to get my agreement. The fibre of beef meat was delicate
and including flavour rich meat juice inside. The fat has been gone. The pieces
were very lovely.
The waiters
were not able to look about our table during our dinning. We had continued just
one glass of Sparkling wine from Kent. I wanted to try the main course with
Nyetimber Rose.
This will
be my last visit of the Simpson’s.
Simpson's in the Strand
100 Strand, London WC2R 0EW
TEL: 020 7836-9112
You can book the table from bookthetable site
Web: http://www.simpsonsinthestrand.co.uk/
100 Strand, London WC2R 0EW
TEL: 020 7836-9112
You can book the table from bookthetable site
Web: http://www.simpsonsinthestrand.co.uk/
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