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2016-02-03
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銅鑼灣是傳统旺區,以住總是人來人往,食肆長旺,大小商店亦交到數。近年的銅鑼灣已不復當年勇,冷清清的場面也見怪不怪的。雪園於銅鑼灣已於新寧道立足了多年,之前總是坐不滿,近年卻生意轉好,相信是因為價錢公道的上海菜館已買少見少的關係吧。燻蛋 ($18/隻),是一貫的水準,燻味不算勁,但起碼夠流心。晾衣白肉 ($108)算是全雪園賣相最靚的菜式,始終這位裡是 sell 實而不華的。白肉有點太乾,味道好一般。肴肉 ($88) 是不錯的,豬肉及豬手凍的比例恰到好處,撈醋吃一流!最好吃的小食始終都是 "素鵝" ($88)。脆脆的腐皮煎得不油膩,內裡包着的素菇甜度適中。茄汁蝦仁鍋巴 ($180)是J妹妹必點菜式,鍋巴夠脆,蝦仁都算多。是晚的 "樟茶鴨" ($160/半隻) 做得肉質細嫩,但茶燻味偏弱。紅燒小蹄膀 ($180) 是點給 J嫲嫲的菜式,蹄膀皮全數給她吃光,肉就留給後輩吃。鴛鴦沙咀魚 ($320) 是J爸爸較喜歡吃的一道菜,炸的香酥,炒的嫩滑。敬送椰汁桂花糕。7人晚宴吃到飽飽,埋單每位約$190元,比起那些新派上海菜館抵吃很多!
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