Video
3-min walk from Exit E1, Mong Kok MTR Station
continue reading
Telephone
31050773
31050747
Introduction
It specializes in Taiwanese healthy hot pot, such as using giant grouper to cook the soup base. The hot pot ingredients are imported from different countries and taste nice. Besides, some of the traditional dishes may present in a creative style to bring you a new experience.
continue reading
Opening Hours
Today
16:00 - 01:00
Mon - Sun
16:00 - 01:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
尚膳養顏滋補鍋，位於旺角彌敦道607號新興大廈1樓106-112號舖。 地點方便，我們當晚坐房內用餐，私隱度高。 餐廳主打火鍋， 亦有小食和刺身。 ▪️響鈴 ～ 吸飽濃郁湯汁的響鈴，只需三秒就可以食了。 ▪️水蓮 ～ 清爽脆嫩，好吃。 ▪️萵筍 ～ 萵筍清香， 味道爽甜。 ▪️紅酒、白酒和啤酒 ～ 酒水價錢合理。 ▪️象拔蚌刺身 ～ 象拔蚌刺身鮮甜。 ▪️炸蚵仔 ～ 穌香美味， 一啖一口。 ▪️鹵水豬大腸 ～ 豬大腸入味， 鹵水汁甘甜。 ▪️椒鹽粟米 ～ 椒鹽惹味，配上香甜的粟米。 ▪️金湯花膠雞鍋 ～ 湯底非常香濃，豐富足料， 新鮮食材。 ▪️安格斯手切牛肉 ～ 口感幼嫩，牛味濃郁， 我們點的是大Size，但份量比較少。 ▪️牛胸爽 ～ 喜歡吃牛胸爽，口感爽脆，入口牛油味香。 ▪️黑白柏葉 ～ 爽口的黑白牛柏葉， 用作火鍋配料，味道可口。 ▪️薑汁豬潤 ～ 豬潤口感太硬了。 ▪️鳳城水餃 ～ 脹卜卜的鳳城水餃， 裏面的蝦肉爽甜好味。 ▪️生蠔 ～ 生蠔新鮮肥美， 放落湯底後都唔會縮細。 ▪️魚片 ～ 魚片大塊厚切，夠鮮味。 整體服務好，價錢合理， 推介金湯花膠雞鍋。 🏷️溫馨提示～ 整個用餐體驗均屬個人分享意見， 只作參考😊。
continue reading
餐廳有分單點同限時放題，我哋揀左單點。原本諗住重質不重量，結果重質又多量，叫到一枱都係😂湯底揀咗金湯花膠雞鍋，呢道菜比較濃郁，加入咗花膠同埋嫩滑嘅雞肉，仲有鮑魚。湯頭滋補豐富，幾足料安格斯手切牛肉絕對係必點之一。份量好十足，牛肉質地鮮嫩為左想試下唔同丸，所以叫左個手工丸拼盤。呢個拼盤包好多6款唔同口感嘅手工丸，夠晒豐富另外亦叫左份西班牙黑毛豬，豚肉味道不過不失，最主要都係個湯底提升左肉嘅鮮味最後，雜菜拼盤係比較合適嘅蔬菜選擇，令火鍋增添咗豐富嘅色彩同埋口感，亦令整餐體驗更加完美同場仲叫左其他火鍋配料，包括水魷、蟹棒響鈴、魚皮等等，三個人份量嚟講真係叫到超額，食得好滿足菜式多樣豐富，滋補又美味。見佢哋放題價錢好似比較抵，不過未試過，下次可以試下
continue reading
去咗尚膳養顏滋補鍋試嗰啲招牌菜，真係每樣都有得講。金湯牛腩煲啊，湯底又香又甜，清新過山水，牛腩腍到化，蘿蔔入味，融入心坎入面。獅頭鵝腸，冰鎮過後，超涼爽，肥美嘅口感好過癮。釀冬菇墨魚一試難忘，外層鬆脆，裡頭嘅墨魚滑又彈牙，加上蟹籽一咬，豐富嘅口感層次令人讚好。麻辣牛肚辣度啱啱好，喺口裡頭有股麻麻哋嘅感覺，正！至於菠菜苗嘅鮮嫩同寬粉條嘅爽滑絕對係一家人熱氣騰騰嗰陣嘅最佳配角。呢次食嘅水蓮餃同迷你芒果雪米糍，飯後甜品拉埋尾，真係完美！如果想搵個地方感受下溫馨，又想食得健康，尚膳真係正選擇喇，排隊都值得！🍲😋🌟
continue reading
地點方便，環境很好，座位鬆動。食物整體都好新鮮，亦都非常優質。以佢既質素黎講價錢算公道，略嫌酒類選擇比較少。另外，成間鋪既冷氣太勁，大人小朋友都覺得凍。見到好多大大小小既包廂，下次再同家人朋友試下
continue reading
Crab Stick Bell:The presentation alone was a sight to behold – a tower of delicate crab sticks arranged like a shimmering bell. The taste did not disappoint either. Each bite was a harmonious blend of the ocean's sweetness and a hint of brininess, perfectly capturing the essence of fresh seafood. The outer layer had a slight crunch, giving way to a succulent interior that left us craving for more.Angus Beef: The marbling on the beef was impeccable, promising a melt-in-the-mouth experience, and it surely delivered. The moment it touched the bubbling broth, the room was filled with a mouthwatering aroma. The beef was tender, juicy, and cooked to perfection within seconds. The rich, savory flavor was enhanced by the variety of dipping sauces provided, allowing us to personalize each bite according to our preferences.Wild Bamboo Fungus.: The slender, translucent fungus absorbed the flavorful broth, creating a delicate yet distinctive taste. Its slightly crunchy texture provided a wonderful contrast to the other ingredients. This dish truly exemplified the essence of hot pot dining – exploring new flavors and textures in a communal and interactive setting.Fruit Plate:It was a colorful arrangement of fresh fruits that ranged from juicy watermelon to tangy pineapple. This thoughtful touch provided a delightful contrast to the richness of the hot pot experience. Each bite was a burst of natural sweetness, a fitting ending to our feast.
continue reading