Located on the second floor of Oyong Square, this Zhongyi steak has been decorated with a strong Christmas atmosphere.

In the open-plan kitchen, chefs cook steaks on site, and you can see large pieces of fresh beef roasted in a fire burning with fruit wood.

The restaurant has an elegant and romantic environment, a great atmosphere, and professional and thoughtful service. The restaurant has an open lobby and VIP boxes. If you want to live in a world of two, you can have a party with multiple people, and no matter how you choose, you can make a mistake.

Cheese-flavored salad balls: Like blooming flowers, the stamens contain spring. They are amazing as soon as they are served. They taste crispy on the outer shell, fresh and refreshing inside, and have clear layers.

Potato ball and crab seed salad: It is very artistic to set the plate. Under the plate is a layer of crispy black beans, which is fragrant and crispy. The potatoes are made into cute golden balls, wrapped in cucumbers and crab seeds. Pick up one directly with your hands and put it in your mouth. It is salty, sweet and sour, and has endless aftertaste.

Fruity seafood sago crispy: Crispy sago is crispy, surrounded by fresh salmon and scallops, avocado and jelly cakes. The special mustard salad is fresh and has a little choke, and it's all just right.

Baked scallops with avocado: Crispy bread base, mellow avocado, delicious scallops, creamy sauce with salted egg yolk, and crystal crab seeds. Take a piece and chew it slowly. The wonderful feeling is intoxicating.

Shrimp balls with fresh lily and matsutake sauce: This is the meeting of mountains and seas. When seafood meets fungi, everything is just right. Shrimp, scallops and fresh lily slices, served with mellow and rich black truffle sauce, exquisite dishes and delicious food. The beauty carries infinite delicacy and imagination.

Matsutake beef tongue with black garlic juice: Super thick beef tongue, mellow and chewy, with rich black garlic juice. The thick cut beef tongue and the unique mushroom aroma of matsutake have endless aftertaste.

Black truffle beef consomme: Different from the daily Western-style soups, this time Zhongyi's consomme is made of Australian fresh beef paired with black truffle slices, Dutch sweet green beans, and crab-flavored mushrooms. The hot soup is poured, and the beef instantly turns from bright red to pink, and the soup is clear and fragrant.

In addition to new dishes, steak is Zhong Yi's trump card.

Naked-eye steak: Naked-eye steak is the meat close to the ribs of the cow. The meat is soft and juicy, with snowflake patterns evenly distributed. After the high temperature surrounded by fruit trees, the surface of the steak is instantly locked in moisture and cut into beautiful tender red., tender and juicy, dipped in cumin to taste, each has its own flavor.

Steak with shoulder blades: As soon as they arrived at the table, the guys exclaimed, how can there be such a thick steak? The textured shoulder steak is thick and shimmering with an alluring light.

After being cut, the pink side is exposed. The taste is tender and juicy, and the aroma is full of fragrance. The wonderful taste is amazing.

Fruit wood roasted spring chicken: golden and tempting, the meat is delicate and juicy, and the product is quite stable.

Spaghetti with clam green sauce: Q-pop pasta, clam green sauce tastes good.

Romantic Western food must have wonderful desserts, such as Cabo, Paris Wild Rose, First Love Swirl, and Matcha Cactus. Each of them has a clever shape and a very pleasant taste.

Christmas is coming. Are you ready for your favorite fruit wood steak dinner?