Stoneground Italian Kitchen

I took my mom here for lunch. It was still packed on a weekday. I waited for half an hour without reservation, but I was willing to eat the first bite of beef. ▹Australian Mayura M9+S-grade Chocolate Wagyu Sirloin The name is long and has many adjectives, but it's right to follow this order. The Wagyu beef produced by Mayura has been popular for the past two years, with beautiful marbling patterns, textbook-like degree of doneness, tender and elastic meat, and a bite of rich fat and milk fragrance. The happiness brought by eating meat is indeed the most primitive and direct. It is served with butter spring bamboo shoots, which is also sweet and crispy. ▹Soul Bibimbap The mature butter bibimbap is really fragrant, the Hokkaido rice has an impeccable taste, the rice is oily and smooth, the grains are distinct, glutinous and chewy, and the sea urchin adds a bit of sweetness. But the seasoning is a little light, and it always feels a little bit off. ▹Black pine cream mushroom soup All the elements I like, but I couldn't even finish the third mouthful. It tasted weird, and I didn't like the mushy texture.

We had good drinks, unusually delicious salads, great pasta, and very good tiramisu. The bartender was our server, and he could not have been nicer.

I had a nice and relaxing brunch. It was simple and light, providing delicious taste and energy without adding greasy feeling in the morning. No wonder foreigners really like this place.