Goya has been rooted in Seoul for many years and is the enlightenment of many young diners. The dishes are quite similar to the king steak, so the restaurant is often called the "low-grade version of the king product".

Goya's Formosa Steak, like Wangpin, is only available in a fully cooked form and is marinated for 48 hours with a variety of spices before grilling. Pre-marinating not only reduces the fatiness of the steak, but also makes the meat more tender and fragrant. The difference is that Wangpin Formosa Plastics is roasted at a high temperature of 250 degrees, while Goya Formosa Plastics controls the temperature at a low temperature of 50-80 degrees and slowly roasts. The restaurant claims that this low-temperature slow-roasted can fully retain the beef juice and water, and the taste is more tender and juicy than that of Formosa Wang, but in fact, there is not much difference between the two steaks in terms of tenderness and juiciness, and the quality of Goya's ingredients is even inferior to that of Wangpin steak.

There are also similarities between French partridge soup and Wang Pin's puff pastry corn bisque, both topped with golden puff pastry, and the soup inside is stewed with partridges, pigeons, quails and other ingredients. In the last step, egg whites are added to clarify the soup, so when you peel off the puff pastry, you can see that the soup is clear. Goya has been chained for many years, but the quality control still needs to be improved. Snails and foie gras are not cooked properly enough and have an excessive fishy smell, while seafood such as prawns and dragon fish have also been repeatedly treated with poor freshness.

Goya has 3 branches in Wuhan, and the taste, environment and service between the branches are basically the same, so diners can choose nearby.