Date & Time of Session:  15 September 2016
Location:  Houjie dongguan
Name:  niu rou
Agent: boton
Nationality & Language: chinese mando probably from shandong province
Age: unsure perhaps 2 to 3 years
Face:  unsure don't want to know
Body:  5/5 firm a little fat in the right places
Skill: 3/5 professional if Alittle under
Service: 5/5 knows what I want and how to give it
GFE: 0/5 just laid there
PSE: 0/5 didn't move much
Price & Session Length:  158rmb 2 hours
Repeat: I want to eat that every night

So I decided I wanted to have a steak dinner. Didn't want to schlep out to dongcheng. Decided to eat at boton. Local western restaurant. The servers quickly remember me and set my table according to there past experiences.

After reading the menu I decided I want bamboo salad and the 500grams steak. I suspect the steak is from shandong province since most of the cow pastures ate there.

First the bamboo salad. Cold crisp with a nice thin coating of mayonnaise. The garnishes were uninspiring. It is what it is. 20 rmb.

Ten minutes later the main course arrived. Steak still sizzling and steaming. Accompanied with some pasta, black pepper sauce, roasted vegetables, and puzzling potato crisps. Uhm ok. I waved the waiter to go before he starts butchering my steak.

Overall the steak was chewier than I would have liked. Than again I did ordering it rare. Next time I should order it medium rare. Good thing though the steak wasn't pouring out blood on the bottom which I hate. I suspect the cow was prepared halal style. Overall good eating and will definitely return.

Some random comments...

- I've never had a good steak anywhere in Southeast Asia that's been sourced within SEA. I don't know if the quality of cattle in SEA isn't great or if I've been spoiled growing up on high quality Canadian and American beef, but pretty much every beef product that I've had in SEA -- steaks, burgers, roasts, stir fry -- hasn't been great.

- The red "blood" from meat and steak isn't blood at all. The red liquid is actually a mixture of water and a protein called myoglobin. Myoglobin itself is pigmented a dark colour, and the more myoglobin an animal (like cattle and humans) has, the darker the meat is in colour. All blood is removed from a cow during the meat processing stages and there's zero blood in the beef that finds itself to butcher shops, supermarkets and restaurants. Myoglobin helps bring oxygen to the muscles and is found in parts of animals where there's extensive activity. That's why the dark meat in chickens is in the thighs and legs. Fish tend to have white meat because they don't require much muscle energy to float and swim.

LOL thats a funny steak review......keep it up

Lol, this is a fresh review, sounds like u had a good meal bro!