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Restaurant: 和記海鮮飯店
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To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

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佐敦老店-和記海鮮飯店
2014-07-27 1526 views
臨近月尾，褲袋已經乾哂塘。搵食，一定要搵大份夾抵食。今次黎到佐敦，第一時間諗起老店-和記海鮮飯店。位於老區渡船角文英街，從佐敦A出口經地下行人隧道，過了小巴站就會見到，和記海鮮飯店。揀呢道，因為抵食兼有風味。兩個人，叫左兩菜一湯。看相，第一道菜，<<花旗生雞湯>>。一上檯就聞到陣陣花旗香，料足，一煲可以分四小碗。勁抵食。第二道 <<椒鹽炸蝦餅>>一碟有十大塊，厚身的蝦餅熱辣辣上檯，仲跟埋沙律醬，容易上口又不會蓋過蝦味，正!!!第三道 <<鮮膶啪啫啫雞煲>>熱辣辣的雞煲上檯，材料有大大塊的鮮膶，十分足料。而家雞塊好入味，整體黎講十分野味。黎呢度食，除左大碟兼低食外，最重要係餐廳保留了璇轉樓梯，陳設都保留老香港酒樓，伙計都是上了年齡的，跟很多客人已經是像朋友。老店在現在的香港買少見少，吃得到的味道，除了是食物，更加是一份情。
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臨近月尾，褲袋已經乾哂塘。搵食，一定要搵大份夾抵食。
今次黎到佐敦，第一時間諗起老店-和記海鮮飯店。
位於老區渡船角文英街，從佐敦A出口經地下行人隧道，過了小巴站就會見到，和記海鮮飯店。
揀呢道，因為抵食兼有風味。
兩個人，叫左兩菜一湯。
看相，第一道菜，<<花旗生雞湯>>。
花旗生雞湯
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花旗生雞湯
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 一上檯就聞到陣陣花旗香，料足，一煲可以分四小碗。勁抵食。

第二道 <<椒鹽炸蝦餅>>
椒鹽炸蝦餅
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 一碟有十大塊，厚身的蝦餅熱辣辣上檯，仲跟埋沙律醬，容易上口又不會蓋過蝦味，正!!!

第三道 <<鮮膶啪啫啫雞煲>>
鮮膶啪啫啫雞煲
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 熱辣辣的雞煲上檯，材料有大大塊的鮮膶，十分足料。而家雞塊好入味，整體黎講十分野味。

黎呢度食，除左大碟兼低食外，最重要係餐廳保留了璇轉樓梯，陳設都保留老香港酒樓，伙計都是上了年齡的，跟很多客人已經是像朋友。
老店在現在的香港買少見少，吃得到的味道，除了是食物，更加是一份情。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2014-07-23
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    Spending Per Head
    $93 (Dinner)
    Recommended Dishes
    花旗生雞湯
    椒鹽炸蝦餅
    Level2
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    0
    A local best kept secret?
    2014-05-20 1269 views
    I stumbled upon this restaurant on a wet Sunday evening. I noticed the relalatively roomy restaurant was packed with local patrons and thought this was a good sign. I asked for a table and after several staff brushing me off I was hastily seated at a table with other customers. I'm still trying to get used to this local custom of sharing food with others (even ones you don't know!).I wasn't surprised to discover they didn't have an English menu and none of the wait staff spoke English. The two w
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    I stumbled upon this restaurant on a wet Sunday evening. I noticed the relalatively roomy restaurant was packed with local patrons and thought this was a good sign. I asked for a table and after several staff brushing me off I was hastily seated at a table with other customers. I'm still trying to get used to this local custom of sharing food with others (even ones you don't know!).

    I wasn't surprised to discover they didn't have an English menu and none of the wait staff spoke English. The two women sitting  opposite me smiled warmly and asked what brought me here: the love of local cuisine of course! I was fortunate to be seated next to such a helpful couple. They helped me order a medium sized live Grouper prepared with ginger, soy and shallots. I also ordered a spicy clay pot chicken dish.

    The fish was beautifully fresh and well prepared. The flesh was delicately flakey and pulled away from the bone effortlessly. The taste was mild and the sauce didn't overpower the taste of the fish. The spicy chicken pot was a heavier dish with a complexity of flavours such as baby shallots, garlic and dried ground chili. The chicken was deep fried first before it was cooked in they clay pot which I found a bit heavy and oily but the taste was very good all the same. 

    The ambience of this restaurant is nothing special; just a lot of round tables packed full of noisy patrons and anxious looking staff. Yet it's places like this that you often get the freshest and tastiest meal.

    The Grouper was $180 and the clay pot chicken was $85 + a 10% service charge. I thought it was good value and would definitely return based on my experience. 

    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    為旋轉樓梯而來
    2013-02-02 1100 views
    全因為要參觀這店的旋轉型樓梯而來. 一行三人, 在對面的酒鋪買了兩支平價貨.Australia, Gracebrook, Cabernet Sauvignon, 依店員給我看介紹來形容給大家看看 “Strong vanillin oak fragrance with overtones of ripe berry fruits lead to a balanced wine with soft delicate herbal tannins”, 無論如何, 飲落實際真有些少香草口味, 但也有些少”確”喉, 酒質未如介紹般好, 不過, 又是那一句, 新世界貨, 衰極有限.另一枝, Wyndham Estate BIN888, 唔使介紹啦, 眾人皆知其質素. 如此價格, 就來得如此質素.侍應推薦, 燒鵝一碟, 例牌, 雖未如有名的深井名牌, 但都尚算皮脆肉嫩, 咬一口, 微微的暖, 皮下脂肪不多, 可連皮一起吃下.煎蓮藕餅, 非以豬肉在餡, 而用魚肉, 不同口味, 見仁見智, 外皮金黃色, 但未算煎得太香脆, 咬落仍然軟身, 蓮藕內料不多, 爽口度一般. 但即煎即出, 夠熱. 辣酒煮花螺,
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    全因為要參觀這店的旋轉型樓梯而來.
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     一行三人, 在對面的酒鋪買了兩支平價貨.
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     Australia, Gracebrook, Cabernet Sauvignon, 依店員給我看介紹來形容給大家看看 “Strong vanillin oak fragrance with overtones of ripe berry fruits lead to a balanced wine with soft delicate herbal tannins”, 無論如何, 飲落實際真有些少香草口味, 但也有些少”確”喉, 酒質未如介紹般好, 不過, 又是那一句, 新世界貨, 衰極有限.
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     另一枝, Wyndham Estate BIN888, 唔使介紹啦, 眾人皆知其質素. 如此價格, 就來得如此質素.
    83 views
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     侍應推薦, 燒鵝一碟, 例牌, 雖未如有名的深井名牌, 但都尚算皮脆肉嫩, 咬一口, 微微的暖, 皮下脂肪不多, 可連皮一起吃下.
    101 views
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     煎蓮藕餅, 非以豬肉在餡, 而用魚肉, 不同口味, 見仁見智, 外皮金黃色, 但未算煎得太香脆, 咬落仍然軟身, 蓮藕內料不多, 爽口度一般. 但即煎即出, 夠熱.
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     辣酒煮花螺, 賣相差, 食落也不見得好. 沒有紅辣椒油鋪面, 味道是有點辣, 但全不是辣酒一回事. 東風螺肉又硬又實, 不能稱之為彈牙, 而是煮得過火老了.
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2013-01-23
    Dining Method
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    $100 (Last Night Supper)
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    氹氹轉 氹氹轉
    2013-01-18 940 views
    氹氹轉 .氹氹轉 人生好比轉住個圈...............會否發覺大家不斷在發掘創意的美食之餘，也同時不減對一些舊式食肆的喜好？只少我是認同也是我個人的心態。大概半年前在 Open Rice 裡尋得和記海鮮飯店，有不少食家曾到訪過，但相對亦好一段時間沒有新的食評了。位處佐敦人流暢旺兼美食集中地的渡船角，地理位置不俗，總體食評也不遜，莫非大家已不再留戀舊有的食肆，於是引起我的注意。和記海鮮飯店的面積為比想像中大，我們從後門進入，那裡已有一大遍的空間設座，侍應領我們通過稍窄的通道後便到達正門，相中拍到的是正門左手邊的位置，還有右手邊，走道相對寬闊，後門跟前門的面積相若。桌上就是不花巧的炸花生與豆板醬。餐牌菜式選擇豐富，海鮮、雞煲、麻辣、燉湯、水煮、燒味及各式家常小菜等，我和老公很容易便能找到久違了的味兒，只是怕欲品嚐的款式實在太多了。還未坐下已留意到 "極品燒鵝皇" 的牌子，侍應回應是即叫即燒，我有點懷疑，起碼現場就看不見燒爐，但全隻燒鵝皇售$360 絕對算不上是普通的價位，老實說難度在於即叫即燒那份新鮮熱燙的滋味。正門櫥窗懸掛著燒鴨、臘腸、臘肉等。我們抵不住燒鵝的誘惑，也恨不得即叫
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    氹氹轉 .氹氹轉 人生好比轉住個圈...............

    會否發覺大家不斷在發掘創意的美食之餘，也同時不減對一些舊式食肆的喜好？只少我是認同也是我個人的心態。大概半年前在 Open Rice 裡尋得和記海鮮飯店，有不少食家曾到訪過，但相對亦好一段時間沒有新的食評了。位處佐敦人流暢旺兼美食集中地的渡船角，地理位置不俗，總體食評也不遜，莫非大家已不再留戀舊有的食肆，於是引起我的注意。
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     和記海鮮飯店的面積為比想像中大，我們從後門進入，那裡已有一大遍的空間設座，侍應領我們通過稍窄的通道後便到達正門，相中拍到的是正門左手邊的位置，還有右手邊，走道相對寬闊，後門跟前門的面積相若。
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     桌上就是不花巧的炸花生與豆板醬。
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     餐牌菜式選擇豐富，海鮮、雞煲、麻辣、燉湯、水煮、燒味及各式家常小菜等，我和老公很容易便能找到久違了的味兒，只是怕欲品嚐的款式實在太多了。
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     還未坐下已留意到 "極品燒鵝皇" 的牌子，侍應回應是即叫即燒，我有點懷疑，起碼現場就看不見燒爐，但全隻燒鵝皇售$360 絕對算不上是普通的價位，老實說難度在於即叫即燒那份新鮮熱燙的滋味。
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     正門櫥窗懸掛著燒鴨、臘腸、臘肉等。
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     我們抵不住燒鵝的誘惑，也恨不得即叫即燒的效果如主觀意願般理想，好讓我們在鬧市能有一處嘆燒鵝的特定地點。

    例牌的燒鵝皇外皮閃爍豐潤，賣相也合乎即叫即燒的模樣。燒鵝皇仍帶暖意，鵝皮不但脆口，油脂澎湃，甘香非常。我是愛啃骨頭的人，骨與肉的醃味非常濃郁，花椒八角的味雖不重，但那份滋味足以令我嘴舔舔，若配上紅酒或 Whisky 應該會更讚。至於凈鵝肉亦很鮮嫩鬆化，只嫌味道未夠深入，有點淡口，唯有沾上酸梅醬，加添點開胃的酸甜，也不失其滋味。
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     侍應推介了蕃薯魚鬆浸芥菜給我們，濃味的燒鵝皇與清甜的魚湯菜非常合拍，同時正好在健康與味道之間來一個平衡。

    芥菜浸得很細滑與入味，魚湯正是預期中的鮮甜，可能加了蕃薯，魚鮮中另帶有一陣香氣。魚肉質感卻比較鬆散軟腍，缺乏彈牙與黏度，但粗中亦有細膩之處，就是魚肉中混有甜香的臘腸碎，整體仍是很合意。
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     我和老公邊吃邊在懷疑我們的芥菜豆腐鹹魚頭湯會否漏單，但對於禮貌周周的侍應們提出那樣的詢問，似乎對人家的專業服務有所不敬，況且仍未超出我們的可接受的低線，還是好好地享用僅餘的菜式吧！

    果然在此想法不久後，一鍋乳白的芥菜豆腐鹹魚頭湯奉上了。對這道傳統下火的滾湯，帶有忘不了的童年景象與味道，事關鹹魚頭在煮湯前必先用油煎香，3樓陳太做的話，遠至6樓的方太，甚至更遠的李太也可能嗅到，好肯定就是有戶人家在準備鹹魚頭湯了，那時對此味道習以為常。但時移世易，鹹魚頭湯不再流行了，鹹魚的特有氣味亦不是人人都能接受，現今的煮婦相信絕少會做這湯水了，而我亦很久很久沒有嗅到那股氣味了。

    入口湯底深厚，鹹香溫順的味道帶出背後的火喉十足，絕不是隨意輕滾的效果，怪不得需時良久，吃得出廚師認真的態度，這道確是一道令人值得回憶的下火湯水。

    捨不得那美好的湯水，兩人最終喝至肚子漲卜卜，但卻十分的滿意。可是再沒空間給我們欲吃的韮菜炒硯仔肉了。
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     氹氹轉，氹氹轉，氹氹轉，這條甚有懷舊味道的樓梯，究竟是去那裡的？我就認為它帶我們回味到舊有食肆出品的滋味與體會它們具有的存在價值。

    氹氹轉，氹氹轉，氹氹轉，人生好比轉住個圈，
    無窮斷，無窮斷，無窮斷，春去夏至朝起身夜睡眠，
    (飽過又肚餓病過又復原）（分散又見面月缺又月圓）
    氹氹轉，氹氹轉，氹氹轉，時間一分一秒仍在轉，
    明明見你在這裡，已經轉到果邊，每一刻都有改變。

    樓上原來是廚房與洗手間的所在地，廚房深不見底，燒鵝皇絕有可能在此炮製。
    Other Info. : 舊式食肆的侍應多是率性隨意，不太講究服務，但當晚接觸到和記海鮮飯店的兩位男侍應均是談吐溫文，值得表揚！
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Date of Visit
      2013-01-16
      Dining Method
      Dine In
      Spending Per Head
      $95 (Dinner)
      Recommended Dishes
      • 燒鵝、 蕃薯魚鬆浸芥菜、芥菜豆腐鹹魚頭湯
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      街坊味道
      2012-04-05 749 views
      渡船街的和記，在充滿燒烤味的街上，路過仍能聞到小炒香氣，信自己的鼻子果然沒錯！炒聖子足料鮮味，夾起是足數無呃秤的；蒸鱔雖然略嫌不夠肥美，但算爽脆可口；自家製蝦餅蝦味足，薄薄的炸皮配以調過味水水的沙律醬，容易沾上且不會蓋過蝦味，推介! 新鮮大蝦配芝士伊麵，至愛！始終最愛這些街坊小廚，地道風味是在酒樓吃不到的！而且最重要是價錢平，加埋一支啤酒才合共$250~ 絕對會再光顧~
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      渡船街的和記，在充滿燒烤味的街上，路過仍能聞到小炒香氣，信自己的鼻子果然沒錯！

      炒聖子足料鮮味，夾起是足數無呃秤的；
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       蒸鱔雖然略嫌不夠肥美，但算爽脆可口；
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       自家製蝦餅蝦味足，薄薄的炸皮配以調過味水水的沙律醬，容易沾上且不會蓋過蝦味，推介!
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       新鮮大蝦配芝士伊麵，至愛！
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       始終最愛這些街坊小廚，地道風味是在酒樓吃不到的！而且最重要是價錢平，加埋一支啤酒才合共$250~ 絕對會再光顧~

      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Date of Visit
      2012-04-03
      Dining Method
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      Spending Per Head
      $125 (Dinner)
      Recommended Dishes
      • 炸蝦餅
      Level4
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      掂！我鍾意
      2010-12-20 526 views
      炒聖子----------好有鑊氣，夠晒味！好香濃豉椒味！都冇沙！乳鴿-------------一隻已經好大隻！我地三個人，本身差點叫兩隻，好彩冇叫，因為一隻夠晒食。(當然係因為仲有其他野食啦)豬骨煲----------好豐富，好大煲，好多人都叫呢個煲！入面既料好似食極食唔完咁！我地加左一份生菜淥！一流！夠晒食！蝦仁炒蛋-------蝦仁大大隻，都有好多隻，蛋就OK滑，唔知係因為佢最遲黎所以大家冇晒胃口定點，唔係覺得好想食，但應該味道唔差的！蝦又好爽！呢間成日黎呀！之前都有食佢出名既蝦餅，但呢排都係叫餸食飯多，佢既盎湯都好好飯，叫得過！
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      炒聖子----------好有鑊氣，夠晒味！好香濃豉椒味！都冇沙！
      乳鴿-------------一隻已經好大隻！我地三個人，本身差點叫兩隻，好彩冇叫，因為一隻夠晒食。(當然係因為仲有其他野食啦)
      豬骨煲----------好豐富，好大煲，好多人都叫呢個煲！入面既料好似食極食唔完咁！我地加左一份生菜淥！一流！夠晒食！
      蝦仁炒蛋-------蝦仁大大隻，都有好多隻，蛋就OK滑，唔知係因為佢最遲黎所以大家冇晒胃口定點，唔係覺得好想食，但應該味道唔差的！蝦又好爽！

      呢間成日黎呀！之前都有食佢出名既蝦餅，但呢排都係叫餸食飯多，佢既盎湯都好好飯，叫得過！
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      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Taste
      Decor
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      Date of Visit
      2010-12-15
      Dining Method
      Dine In
      Spending Per Head
      $80 (Dinner)
      Level2
      6
      0
      飲茶之選
      2010-06-17 450 views
      好耐無去和記飲茶今日就去番先…….這間酒樓比較傳統比較便直大中細都係$8 ,雖然唔係即叫即蒸但次次一出就會好多人去拎,手快有手慢無今次叫左鮮足卷+牛肚+雞絲粉卷+紅燒豆腐飯+北菇麵overall好好味……紅燒豆腐飯大牒又平環境細…服務一般因為太多人既緣故,所以要同兩個人搭台!!!!同埋坐近窗口,出面陽光曬入來好熱但唔理環境,,,,食物真係唔錯,….價錢可接受
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      好耐無去和記飲茶
      今日就去番先…….

      這間酒樓比較傳統比較便直
      大中細都係$8 ,雖然唔係即叫即蒸
      但次次一出就會好多人去拎,手快有手慢無

      今次叫左鮮足卷+牛肚+雞絲粉卷+紅燒豆腐飯+北菇麵
      overall好好味……紅燒豆腐飯大牒又平

      環境細…服務一般
      因為太多人既緣故,所以要同兩個人搭台!!!!
      同埋坐近窗口,出面陽光曬入來好熱

      但唔理環境,,,,食物真係唔錯,….價錢可接受
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      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Date of Visit
      2010-06-06
      Level2
      10
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      秘密抵食地方
      2010-05-15 262 views
      因為家姐返來既緣故…出去食飯*這間酒樓好傳統…..先前6點後仲會平d tim!!!而且大牒…味道好屋企feel!!我地total 7個人叫左一個湯5個餱~佢個栗米湯好好飲＊夠甜又唔覺落左好多味精西蘭花炒花枝...好好味~~夠簿*菠蘿咕嚕肉~~放落唔會全部都係肥豬肉~good"紅棗蒸魚.....正" d 魚好滑~service係零~~員工老闆好冷淡...唔洗指意同到佢地講多於一句既說話佢地提供埋飲茶服務~!!!晏就都好似係8蚊一個點心~~熱呼呼da~~~
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      因為家姐返來既緣故…出去食飯*
      這間酒樓好傳統…..先前6點後仲會平d tim!!!
      而且大牒…味道好屋企feel!!
      我地total 7個人
      叫左一個湯5個餱~
      佢個栗米湯好好飲＊夠甜又唔覺落左好多味精
      西蘭花炒花枝...好好味~~夠簿*
      菠蘿咕嚕肉~~放落唔會全部都係肥豬肉~good"
      紅棗蒸魚.....正" d 魚好滑~
      service係零~~
      員工老闆好冷淡...唔洗指意同到佢地講多於一句既說話
      佢地提供埋飲茶服務~!!!晏就都好似係8蚊一個點心~~
      熱呼呼da~~~

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      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Taste
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      Date of Visit
      2009-04-24
      Spending Per Head
      $45 (Dinner)
      Level4
      493
      3
      炸蝦餅勁好食!!
      2010-01-24 213 views
      今日去左西九龍玩Light painting,因為貧窮冇留0係Elements度食晚飯,行左落佐敦和記入面的menu睇到我眼都花埋,真係好多好多好多小菜揀,最後要左炸蝦餅,上湯竹笙金菇,同埋芝士蝦伊麵好快就有得食啦炸蝦餅:黎到之後都幾O咀,有十件好厚的炸蝦餅,好抵食,入面個蝦膠打得好彈牙,同埋見到一粒粒的新鮮蝦!!!下次一定要Encore上湯竹笙金菇fair啦,因為都係上湯浸,我覺得竹笙俾得少~芝士蝦伊麵估唔到四十幾蚊就做到酒樓質素,又係好抵食,芝士汁夠多夠滑,蝦一隻隻咁鋪滿晒0係個面,最後俾我清碟估唔到一間小小的飯店都咁有水準,下次再去西九影相又有一個好的開飯點啦
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      今日去左西九龍玩Light painting,
      因為貧窮冇留0係Elements度食晚飯,
      行左落佐敦和記

      入面的menu睇到我眼都花埋,
      真係好多好多好多小菜揀,
      最後要左炸蝦餅,上湯竹笙金菇,同埋芝士蝦伊麵
      好快就有得食啦

      炸蝦餅:
      黎到之後都幾O咀,
      有十件好厚的炸蝦餅,好抵食,
      入面個蝦膠打得好彈牙,
      同埋見到一粒粒的新鮮蝦!!!下次一定要Encore

      上湯竹笙金菇
      fair啦,因為都係上湯浸,我覺得竹笙俾得少~

      芝士蝦伊麵
      估唔到四十幾蚊就做到酒樓質素,又係好抵食,
      芝士汁夠多夠滑,蝦一隻隻咁鋪滿晒0係個面,
      最後俾我清碟

      估唔到一間小小的飯店都咁有水準,
      下次再去西九影相又有一個好的開飯點啦
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      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      即燒燒鵝勁好食﹗
      2009-10-12 189 views
      實在係太感動，以前入深井食埋d 貴價 但放到攤凍的所謂馳名燒鵝, 覺得燒鵝文化真係死得囉, 但呢度居然有108 蚊半隻既即燒燒鵝, 初頭都不以為然，吹水者, 見d friend 想食就點，出來呢 真係半個鐘先有，d 皮好脆, 皮脂燒走唔會太油, 仲有個甜酸醬真係一絕，如果呢d 燒鵝都覺唔好食, 就唔駛再食燒鵝囉。另外，就點左阿姐勁推介既 炸小棠菜, 原來係炸菜泥餅, 好好食啊﹗湯亦到交到貨，都係50 蚊煲 勁多料好飲。呢間餐廳真係好正的街坊菜, 不過廁所衛生真係要諗諗佢~ 同埋真係零裝修... 加埋條蒸鯧魚, 埋單都係250 , 4 個人食到癲左咁...
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      實在係太感動，以前入深井食埋d 貴價 但放到攤凍的所謂馳名燒鵝, 覺得燒鵝文化真係死得囉, 但呢度居然有108 蚊半隻既即燒燒鵝, 初頭都不以為然，吹水者, 見d friend 想食就點，出來呢 真係半個鐘先有，d 皮好脆, 皮脂燒走唔會太油, 仲有個甜酸醬真係一絕，如果呢d 燒鵝都覺唔好食, 就唔駛再食燒鵝囉。另外，就點左阿姐勁推介既 炸小棠菜, 原來係炸菜泥餅, 好好食啊﹗湯亦到交到貨，都係50 蚊煲 勁多料好飲。呢間餐廳真係好正的街坊菜, 不過廁所衛生真係要諗諗佢~ 同埋真係零裝修... 加埋條蒸鯧魚, 埋單都係250 , 4 個人食到癲左咁...
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      2009-10-07
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      114
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      開完會,就黎咗呢間飯店食晚飯
      2009-08-12 191 views
      義工開會,開完都10點了,大家都好肚餓,就去咗樓下既飯店食晚飯.呢間店雖然冇乜裝修,仲有d殘舊,但係佢地做d菜整得唔錯架,尤其個老板好好招呼今餐我地點了以下菜式 :椒鹽骨,椒鹽雞翼,椒鹽雞軟骨 ....整得唔錯,椒鹽夠入味,唔會太鹹或太過辣,而且又唔油,咁先最重要.西蘭花炒花枝...魷魚切得夠薄,唔會咬唔入口菠蘿咕嚕肉....賣相麻麻,d骨切番細粒小小好d,但食落有d軟骨,嘩...好正,嚿排骨咁先至好食.絲瓜木耳炆豆腐...d豆腐ok,但絲瓜d義工話,老咗少少.芫茜蒸蛋....好味呀,好香既芫茜味,冇諗過咁既配搭原來係咁好味既.另外叫咗小炒皇,因為唔想叫七碟餸,八碟好d,但最後都冇黎到,因為老板寫漏單.後尾我地都唔要啦,因為另外有一個蛋糕,義工有2個人今個月生日,阿Pik係美心買咗個蛋糕,加埋就係八樣菜啦.另外叫了8碗米粉,2碗白飯,10個人都係食咗 $412元,餐飯好抵啦.
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      義工開會,開完都10點了,大家都好肚餓,就去咗樓下既飯店食晚飯.
      呢間店雖然冇乜裝修,仲有d殘舊,但係佢地做d菜整得唔錯架,尤其個老板好好招呼
      今餐我地點了以下菜式 :
      椒鹽骨,椒鹽雞翼,椒鹽雞軟骨 ....整得唔錯,椒鹽夠入味,唔會太鹹或太過辣,而且又唔油,咁先最重要.

      西蘭花炒花枝...魷魚切得夠薄,唔會咬唔入口

      菠蘿咕嚕肉....賣相麻麻,d骨切番細粒小小好d,但食落有d軟骨
      ,嘩...好正,嚿排骨咁先至好食.
      絲瓜木耳炆豆腐...d豆腐ok,但絲瓜d義工話,老咗少少.

      芫茜蒸蛋....好味呀,好香既芫茜味,冇諗過咁既配搭原來係咁好味既.
      另外叫咗小炒皇,因為唔想叫七碟餸,八碟好d,但最後都冇黎到,因為老板寫漏單.
      後尾我地都唔要啦,因為另外有一個蛋糕,義工有2個人今個月生日,阿Pik係美心買咗個蛋糕,加埋就係八樣菜啦.

      另外叫了8碗米粉,2碗白飯,10個人都係食咗 $412元,餐飯好抵啦.

      門面
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      餐牌
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      椒鹽雞軟骨
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      椒鹽骨
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      菠蘿咕嚕肉
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      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Date of Visit
      2009-08-11
      Spending Per Head
      $41.2 (Dinner)
      Celebration
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      門面
      餐牌
      椒鹽雞軟骨
      椒鹽骨
      菠蘿咕嚕肉
      • 椒鹽雞翼
      • 芫茜蒸蛋