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| Restaurant: | Fulum Restaurant (The King of Roasted Goose) |
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| Info: |
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
| Restaurant: | Fulum Restaurant (The King of Roasted Goose) |
|---|---|
| Info: |
To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
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Above information is for reference only. Please check details with the restaurant.
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富臨酒家任食大閘蟹每人一份金湯燴燕窩、蟹粉扒豆苗、蠔皇鮑魚圖。一落單就有。行完鯉魚門，準備食晚餐，就見到呢間店舖2小時的大閘蟹放題。好吸引我哋呢種超喜歡食海鮮的人。除左金湯小米燴燕窩、蟹粉扒豆苗、蠔皇原隻鮑魚和回味欖角骨（只限定每人一份），其他都可以任食任飲。鮑魚軟硬適中，燕窩加入左些小米。我朋友覺得甜，而我則覺得咸。我們還點了片皮鴨，鴨皮脆口。大閘蟹有三款味道，分別是清蒸、油鹽焗和花雕蒸，我個人比較喜歡清蒸的大閘蟹，最是原汁原味；油鹽焗較咸香；而花雕蒸則有一陣陣酒香味。食完性寒的大閘蟹，當然要配上一壺薑茶驅寒和一碗糯米飯，糯米飯一碗的份量不是很多，所以不用擔心兩人食不完。.
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今日同屋企人黎食嘢，因為我地好鍾意食大閘蟹，見到富臨新推出左個大閘蟹放題，任飲任食兩個鐘，即刻過黎試下❤️❤️呢個放題都好多野食，星期一至四價錢係💰498一位，大閘蟹有三個口味，分別係清蒸、花雕蒸同埋油鹽焗，要20分鐘先整好，等待期間叫左其他野食，估唔到都咁多野食😎我地叫左1️⃣金湯小米燴燕窩小米加左高湯燴得好好味，有濃濃米香，味道鮮美、裡面仲有好多魚肚粒，幾好食😌2️⃣蟹粉扒豆苗估唔到呢個都可以任食，出面叫都要百幾一碟，淋左好多鮮拆蟹粉，調味唔重，豆苗鮮甜幼嫩👍3️⃣蠔皇原隻鮑魚鮑魚係酒樓一貫質素，全部都新鮮整，鮑魚唔係好細隻個D，食落彈牙4️⃣回味欖角骨呢個小菜都好好食，之前未試過，D骨啖啖肉，加埋欖角同埋少少蜜糖味，好味道，送飯一流5️⃣金陵片皮鴨估唔到任食項目仲有片皮鴨，有青瓜、京蔥同埋甜面醬，連埋軟熟餅皮，好食到叫左兩碟6️⃣大閘蟹等左一陣，大閘蟹終於蒸好同焗好，三款味道都唔錯，同埋大閘蟹質素好好，全部都爆膏，蟹肉又鮮甜，鍾意食一定要黎試。我都係第一次試油鹽焗，平時奄仔蟹就試過鹽焗，大閘蟹油鹽焗都幾好味❤️❤️❤️另外我地仲叫左臘味飯、蝦球伊麵等，甜品試左紅棗糕、芒果布甸同埋薑茶，全部都好出色，特別係芒果布甸超多芒果肉，好正👍整體黎講，富臨今次大閘蟹放題真係好抵食，大閘蟹質素好好，鍾意食一定要試😎消費價錢：2人💰1095.6，人均💰547.8結論：（10分為滿分）味道：8/10性價比：8/10回頭指數：8/10餐廳名稱：富臨酒家餐廳地址：鯉魚門祟信街8號鯉灣天下地下5-6號舖及1樓8號舖#富臨 #大閘蟹 #大閘蟹放題 #大閘蟹任食 #片皮鴨 #鮑魚
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秋意漸濃 ﹐又係食大閘蟹的季節！食一、兩隻點會夠喉，決定叫咗個大閘蟹放題餐，食足2小時，都係$498/位，而且仲有不少特式小菜可以仼食。大閘蟹size係拳頭咁大，蟹膏香甜，金黃色，口感滑溜，幾新鮮，有三種煮法，清蒸、油鹽焗和花雕蒸，不怕食到悶～仲送4款定食：金湯小米燴燕窩、蟹粉扒豆苗、蠔皇原隻鮑魚和回味欖角骨。有矜貴進補、有惹味香濃的菜式。以下菜式，全部無限追加：🔸小食涼菜🔸沙薑豬手涼拌高山耳蘿蔔漬物手拍青瓜泡椒鳳爪最鍾意係沙薑豬手，皮爽入味，涼涼地。泡椒鳳爪辣辣地，越食越過癮。🔸主食🔸蝦球湯伊麵上海菜肉包臘味糯米飯流心奶香脆卷北京填鴨最鍾意臘味糯米飯，煙韌乾身，多配料炒得夠香。點心菜肉包都不錯，唔想食太飽，可以食包點。食到有啲口乾，就叫多碗湯伊麵，相對清淡簡單一點。🔸甜品🔸養顏紅棗糕杞子桂花糕驅寒薑茶香芒布甸食完大閘蟹比較寒涼嘅食物，當然要杯薑茶幫助驅寒解毒。所有甜品清新少甜，大眾化，人人都難以抗拒！
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💡高質任食大閘蟹一踏入9月份，又到左大閘蟹當造季節，最近又見富臨有 2小時任食大閘蟹放題套餐，係時候約埋朋友試下，而家每位更送上一份「珍味四饌」，包括蠔皇原隻鮑魚、金湯小米繪燕窩、生拆蟹粉扒豆苗同，回味欖角骨，夠晒豐富。前菜🍽生拆蟹粉扒豆苗🦀豆苗鮮嫩爽口，咬落好爽口，蟹粉中的自然鮮味和蟹膏的香濃，使得這道菜的風味更加出眾。🍽蠔皇原隻鮑魚🐚🍲鮑魚色澤光亮，內部肉質鮮嫩，鮑魚肉質滑嫩，咬下去時彈牙有勁，口感極佳。蠔皇醬的加入令鮑魚的鮮味更加突出。🍽金湯小米繪燕窩份量好多，燕窩夠曬養顏，在湯中吸收了湯汁的精華，口感滑嫩。🍽回味欖角骨肉質鮮嫩，經過生炒的烹調方式，外層略微焦脆，內部卻保持多汁。🦀清蒸清蒸保留了大閘蟹的原汁原味，蟹肉鮮甜，蟹膏香濃。搭配一些醬油或醋，令蟹肉的鮮味得到充分展現。🦀太雕蒸太雕蒸通常會加入香料，如姜片、蒜蓉和香葱，讓蟹肉更具風味。🦀鹽焗油鹽焗的做法讓蟹肉外層輕微焦脆，內部仍然保持鮮嫩。令蟹的油脂釋放出來，增強左整道菜的風味。🦆片皮鴨估唔到片皮鴨都係可以再點，真係抵食。鴨皮外脆內嫩，咬下去時發出清脆的聲音，鴨肉鮮嫩多汁，食個陣加埋薄餅、特製醬料、蔥絲、青瓜絲，味道更豐富。ps/除左大閘蟹同埋片皮鴨外，其實仲有好多小菜，主食同埋甜品都可以無限追加，選舉有好多。
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港人點解要北上的又一印証！週六訂位食晚飯，驚覺客人不多，但侍應竟然都不太想理睬客人的呼喚！終於攔截到一個，而她只想推介餐廳想推介的菜式，堅持己見落了柯打換來黑面。餐廳明明知道我一個人先來，朋友未到，竟然照上菜！朋友到的時候餸菜已經涼了，好不好吃不用說了。早已聽聞此餐廳服務不好，真的聞名不如見面。懇請業界不要再責備港人不撐港人了，如此對待問誰也不想再重臨。如果管理層有心做好生意，就請認真改進吧！真的不能再拖了，客人想必越來越少了。
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