影片
港鐵筲箕灣站 B3 出口, 步行約4分鐘
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電話號碼
81998188
營業時間
今日營業
07:00 - 22:00
星期一至六
07:00 - 22:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
因愛秩序灣街市熟食中心裝修關係，紹華小廚也被迫暫别街坊。上星期五，熟食中心恢復營業，紹華也載譽回歸愛秩序灣，初來步到的奔奔老師也就前去朝聖。店長早說煲仔飯是他們晚市主打，不聽勸的奔奔老師偏選了一客 椒鹽豬扒炒出前一丁 。這道椒鹽菜式注重辣與咸的平衡，兩種味道沒有互搶風頭，反而讓炒出前一丁成為焦點。雖說是炒麵，但麵餅沒有過多油分，以炒粉麵來說，廚師實在做得很出色。紹華的另一亮點，是它的特長營業時間，從大清早直到晚上十點半，一日三餐都可以在這裡被妥善照顧。
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紹華仍然係煲仔飯既首選。煲仔飯既分量係足夠一個男士。上枱後落豉油，冚蓋焗多2分鐘。飯粒好乾食，粒粒分明，又唔會乾晒水，而且最令人吸引係飯焦。可惜牛肉唔好食，唔夠味道。下次會考慮叫牛以外既煲仔飯。除咗煲仔飯，仲有中菜小炒。叫左咕嚕魚柳，甜酸比例好平均。有青椒紅椒菠蘿等做配料，魚柳唔會因為有咕嚕汁而變淋，有小小脆口感。大家要明白喺熟食中心嘅環境的定位，對比茶餐廳一定會冇咁好。而且洗手間就喺隔籬，所以會有少少味道，不過係可以接受嘅範圍。
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天氣凍，最啱食煲仔飯今日咁啱出到去筲箕灣就去咗呢間紹華小廚總共嗌咗三樣餸魚湯浸娃娃菜生炒骨同蒜香牛頸脊煲仔飯三樣餸都好好味魚湯好鮮甜生炒骨酸酸甜甜咁 好開胃 最正就係煲仔飯熱辣辣 暖笠笠必食！
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💯熟食中心尋寶: 平價煲仔飯Round 3@紹華小廚雖然賣相一般，這間與上次的一樣充滿炭香，以$90的煲仔飯來說也有較上盛的用料算很好，飯較腍身，幸好夠鑊氣，配料盡吸甜豉油的味道，別有一番風味。🥰每個煲仔飯平均1,000卡路里推介組合：==豉汁帆立貝象拔蚌煲仔飯$90==帆立貝與象拔蚌肥美飽滿，有膏的那隻吃下去極鮮甜==蒜香牛頸脊煲仔飯$90==招牌菜式之一，炒香的蒜蓉與牛頸脊原本已經香口，經炭烤後更是一絕，這煲連黃金飯焦一起吃，與一般煲仔菜式高下立見。==豬膶黃鱔煲仔飯$90==同為招牌菜式，油香味十足，起沙的豬膶與彈牙爽口鮮味的鱔肉口感方面惹味非常。==金銀蛋肉碎鮮魚湯浸時蔬$74==家常菜，湯有點味精，但尚可接受~~~~~~~~~~~~~~~~~~~~~~~後記：閒日也座無虛席，我們一行四人八點才到也要等位，而且每張枱最多坐6人，人多可能要分兩枱。#筲箕灣美食#煲仔飯
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Recommended by my dear friend, an hidden underrated restaurant in the market, we spent our weekend dinner here. We purposely arrived at sharp 6pm when they just opened, so we needed not to wait. Menu served both traditional and fusion options of clay pot rice and traditional dai pai dong stir fry. Price was pretty economical especially adding on ice drinks only charged extra hkd5. We made our order via QR code. Daily soup was served but personally not my cup of tea because of the very strong umami flavour. Deep fried tofu was my all time favourite. Without any disappointment, it came with golden yellow colour. The fragrant smell was promising. Be aware of the first bite because of the explosion moisture locked in. Crispy well seasoned coating while soft moist tofu internally. Mountain of crispy garlic and chilli were loaded on all the tofu cubes. It was absolutely a savoury and drooling dish.Sweet and sour pork was my friend's favourite. The eye catching colour was assuring. Smell tangy. Pork rib coating was slight thick, glad it kept crunchy. Love how the reduced vinegar gave the sticky texture while the sweetness from the onion, pineapple and bell peppers remained. Mixed veggies in broth was a light and cleansing dish compared the rest. Chinese kale remained crunchy and bright green. Cooked perfectly. Mushroom pieces and soy curd were topped. Great to clean the palate after all the strong flavour dishes. Fried fish fillet with Aubergine and mince in clay pot was highly recommended by my friend. Recalling his last visit, the guests sitting behind ordered this dish with an incredible flavourful smell while the sizzling sauce literally splashed to his back. He literally drooled because of the dish serving behind. This time, as expected the sizzling sauce was all over the receipt placing beside. It smelled incredible! Aubergine was so soft that melted in mouth. It absorbed all the sauce which almost burnt your tongue even winded awhile. Fish fillet was crunchy and moist. Easily tear apart. Coated so well with the sauce! Every bite was a thick bite! Very satiating! Highly recommended and so well to serve with rice.Coming to the main characters, the two clay pot rice, runny egg minced and crispy garlic beef chuck. Staff was nicely helping to drizzle the dark soy sauce while friendly reminding to cover the lid for another 3 minutes for the crispy rice bottom. I always love adding egg or selecting egg option for clay pot rice. Love the additional clay pot aroma with the eggy flavour. Just like an additional earthy flavour to the egg fried rice. Beef mince wasn't a lot but just enough to give the additional nibble texture in every bite. Soft and tender but none of the mince was the chewy tendon part. Well done.For the crispy garlic beef chuck, it was indeed a surprise. This fusion combo was actually working. Tender beef chuck wasnt chewy at all. Beef and garlic as usual perfect combination. With addition Chinese liver sausage, enhanced so well the aroma and rice flavour. And of course, with the crispy rice bottom which absorbed all the concentrations from the ingredients was crunchy and smoky. Lightly charred but didn't taste burnt. Both clay pot rice were so so so delicious. Even already feeling stuffed, I kept eating nonstop. Whole dining experience felt like back in the old days, eating in dai pai dong. Not just the atmosphere, the staff characters so as the food quality. I will definitely come back trying out more of their clay pot rice so as their stir fry.
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