Thanks to the addition of some seats in Restaurant Week, I can even book this popular restaurant without friends. It feels richer than last year's Restaurant Week menu. The fore dish was changed from last year's salad to a combination of creamy stew and bok choy salad. The salad has mushrooms, bacon, eggs, onions, light and refreshing, just with cream soup. This time I asked for a steak with the naked eye, which was five-minute cooked. It felt better than beef willow and was full of weight. The side dish is mashed potatoes. It would be better if the side dish can have a variety of vegetable options with normal order. Tuna is a little regretful to be five-point ripe, soft, like just removed from the refrigerator to the feeling of thawing, it turns out that it is still good to be eight or nine. The side dish is also mashed potatoes. Desserts are the favorite, this time more choices than last year, you can choose one in the dessert platter. The chocolate mousse and New York cheese, the former is delicate and full of chocolate; the latter is heavy cheese, and the taste is dense and solid, if it is not a layer of caramel.