小草屋潮家菜 (Closed)

The restaurant had moved to 2/F (near Maxim Restaurant).We ordered a set for 2 that came with soup and a Chiu Chow dish sampler. For the self-choosing dishes, we ordered chicken chop and fried oyster. The green bean congee finally came as dessert.The dishes were smaller than before but I must said the taste had improved.It was quite hard for me to image how a restaurant seeming to be folding up (there were always vacant seats in the restaurant in Mon-Fri evenings) can expand its business and the

有少少期待去飲茶，可能係叫錯點心第一味係XO 醬炒蘿蔔榚，好油膩，超油膩... 開始無胃口之後第二碟係咸肉炒麵線，唔知係咪受第一道菜影響，都係好油淋淋之後有流沙奶黃飽，完全無流沙不突止，仲要係好乾身...唔好食小籠包，穿晒底，D 汁流晒出黎...牛肉球，一夾就散...食到七七八八，炸兩先到，賣相都係一般，大小不一，亳無咬口裝修不錯的酒樓，但點心卻亳無心思服務亦一般，唔算好好態度可惜可惜!

今日一早去左呢間小草屋潮....諗住飲早茶.... 本人都係服務業o既人...一入去就睇佢地o既服務....一文不直...換檯布就"po"一半...set位就"訂"野...杯都爛埋...d員工就好似畀人鬧完咁....個個都唔願做,客人講野就當聽唔到...一怒之下....我同朋友走左....講真一句,o個陣先9點幾...佢地又唔係爆場,唔明點解可以咁囉....都唔知佢地點做到午市!!!

12月26日，去將軍澳探朋友。幾個人分頭攞位，呢度快有位，7個人就0係度醫肚。點心d款式比一般廣東茶樓少。而所謂的潮式，就只多了些卥味、少量以\"潮式\"掛帥0既菜式及甜品。最有印象0係﹕1) 咩餃物餃0既皮好\"淋\"，唔多掂。2) 芝士香芋春卷--冇芝士味，有油\"益\"味，好難食。3) XO醬炒蝦米腸--似炆唔似炒，一pat pat，好淋、好油；得豉油，一dXO醬都冇，就連一條瑤柱都搵唔到!好過份!4) 潮式海皇煎烏冬--搵唔到有蝦，只係好多蛋煎一底烏冬，好似厚批咁切開一份份，食一件都都夠皮，又滯又寡；成本都唔使$5，咁都賣成$68，離晒大譜!!!!!5) 潮式反砂芋--因為未食過，覺得好特別，但唔好食，所以每人都只食一條就唔再食。後來上網才知道原來正宗是--「先用豬油將芋條爆香，之後要將糖漿煮滾，放入芋條與?花，邊炒邊收火。糖漿在收火後會變成雪白的「糖砂」，當糖砂均勻地為芋條染上白色，就是上好的反砂芋條。挾一條入口，那香甜軟糯的口感，就如雪糕一般溶在口中，有趣滋味。」--呢度冇豬油、冇入口即溶law......6) 其他0既野食左都冇咩感覺，失敗。

10個朋友晚飯，叫了很多野食。個蚝餅好多蚝，又冇咩油；蚝仔粥既份量就小了一點；潮州拼盆一般；糖醋麵都好夠脆；醬爆雞丁同蝦丸就質素尚可。特別一提有個中年男侍應，笑容同服務態度好到不得了，學華仔講"今時今日要咁既服務態度至得"。但地方確是逼了些，須改善。

三人order了二人餐（HK$138）：－潮州鹵水小碟金湯瑤柱海皇羹田園金湯煮雪魚方魚玉蘭雞球甜蜜糖水－紅豆沙這些菜色尚算不錯，菜名同煮出來的菜有ｄ出入，不似潮州菜．朋友話食lunch會好味好多．

上星期日來飲茶，午市真係好多人，可能因為比同區的平，我們成人要了十多碟點心，味道尚可，但未算突出，不過那款甚麼日式墨魚餅就真係好好味，夠彈牙，還有陣陣蝦香，另外菠菜餃都唔錯，可惜皮過韌。至於碟頭麵，個人覺得同普通，我們叫的肉絲炒麵，望落成pat漿，茨汁過杰而且麵餅炸得唔夠，有少少發脹跡象。

點心正和其他食物都好味道,將軍澳又多一個好食點.