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A giant slab of beef ribs with accompanying sides such as potato wedges (they were crispy), sunny side up, salad, peas, and toasted bread - this is so value for money.
The beef ribs were glazed with thick barbecue sauce, slightly savoury and sweet, cooked till medium well to well done. It might be better to undercook it so that it's more tender, but the juicy gelatinous fats all around the beef made up for it.
Still a recommended dish given its value. During lunch, profiteroles is complimentary. It's a cream puff filled with chocolate ice cream and glazed with a hardened layer of white chocolate.