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4-min walk from Exit F2, Causeway Bay MTR Station
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Telephone
67119298
Opening Hours
Today
07:00 - 21:00
Mon - Sun
07:00 - 21:00
Above information is for reference only. Please check details with the restaurant.
「快樂順景」，不是新年揮春句語，也不是佳節的善頌善禱：那不過是每個凡人的普遍願望而已！還有：那是一家位於CB蘭芳道的茶記店名。就因為沒有「茶餐廳」、「冰室」等形容，鄙人一直就走漏了她，直到這一天，另一個未曾計劃的「奇遇」來臨。傳統旺區的小巴總站旁，從來都食肆林立。南與北、一個還沒有來到的年份，是蘭芳道飲食歷史的一個個小段落。在附近一帶想找個至少像樣的茶餐，終於看到了她。應該說，她從來都在眼前，只是到這刻才進入意識！這是兩個「傳奇延續」的其中之一。話說皇后大道東，有兩家相鄰的老店、小店，一家是麵包店，一家是餐室。隨時代的更迭，兩店先後結業了，倒是前者走得比較「轟烈」，連大台都來懷緬一番。後來麵包店在一街之隔「重生」了，又吸引了不少注意力；原來本是鄰居的兩個名字，在這裡竟合體了！那是餅店的第二個搞作。鄙人實在見識少，相信您早就知道了！最初吸引我這個「餓底」目光的，是她的雞髀茶餐：有三個款式，瑞士汁的、炸完再加孜然粉的、還有加上芝士與黑松露的「輕奢」版本。雞髀是同伴的心頭好，所以一「發現」就被鎖定了。雞髀餐配薯條或沙律，十分常見。這裡有一個加兩蚊轉菠蘿油的選項，也不是沒有見過，甚至「免費升級」才剛在上水廣成經驗過。我的想像是牛油餐包般大小。直到上桌的一刻⋯補兩蚊，換來的竟是原本售$16的「正常」菠蘿油！驚呼，代表著驚喜！不過興奮歸興奮，食嘢要「有序」，要食咗肉先！你想唔想瘦吖？先向兩位「主角」雞髀埋手，新鮮炸起毫無疑問是更香口，不過論雞肉juicy和「彈口」則有改善空間，可能是「乸」多咗之故。孜然是我們很喜歡的調味料，串燒、雞翼吃得不亦樂乎，加入雞髀未在他店見過，的確提醒了雞髀肉的惹味。至於芝士黑松露，則未能帶來充分衝擊，只是「嗱，我今日食咗黑松露呀」的層次而已。之後，終於嚐菠蘿油了！同伴义起直接咬，未免有點messy，我拿起刀义，從一側開始切「縱切面」。第一，「菠蘿皮」沒有碎開，structure 保持在包面上；第二，麵包齊口切開，露出密集而平均的「筋」。如此，一次送入口，端莊而完美送入兩個口感，皮脆而包軟兼有「咬口」。誰說菠蘿油一定要「冰火」？涼了吃，個包一樣咁好食，就是製包的功力，而且牛油不會被熱包夾溶，到了咀裡還是結實的一塊，一口口咬爛佢，與包混合，這種味覺經歷，難以形容。店內冷氣略嫌不足，甚至有來客卻步；對於身子弱、唔吹得的鄙人，則可以接受。心靜自然涼，靜下心來細味，可以渾然忘我。金惟純先生與樊登先生對談中，曾分享說，吃麵可以「吃進去」，這頓茶餐所帶來的，有沒有他所說的幾分？
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快樂·順景😘😘😘人人順景人人快樂銅鑼灣「快樂·順景」是由灣仔舊鋪、快樂餅店和順景餐廳、遷移銅鑼灣、🈴️併為新鋪、靚靚環境、坐得舒服、食🉐️招積😛😛港式扒餐黑椒牛扒餐🥩👍🏻$75+$3 轉凍檸茶🥤大大片共有兩片牛扒🥩、手掌🖐️咁大、濃香牛味、軟綿綿、夠腍身、淋上黑椒汁、惹味又滋味、伴金黃脆脆薯條🍟、飽肚🈵️足！勁正👅快樂常餐瑞士汁雞髀撈公仔麵👍🏻$60+凍鴛鴦🥤配火腿、特濃4.3牛乳炒蛋及特色餐包瑞士汁炆滷大大隻雞髀🍗、色澤均勻的豉油色、肉嫩入晒瑞士汁味、邪惡雞皮都咁好味🤤、公仔麵撈甜味瑞士汁加蒽花、麵條🍝軟腍度剛好、煙韌彈牙、4.3牛乳炒蛋🥚、濃香蛋味又滑嫩creamy、特色餐包（迷你菠蘿包）、精緻可愛😻、脆卜卜外皮、yummy yummy !必食、快樂忌廉筒$15、每日人手製作、外層酥皮烤烘雪糕筒形、金黃酥脆、中間注入餡料、奶香的忌廉！入口鬆化、溶於口裹！紅豆沙翁$13傳統手藝包點、炸至金黃外脆、沾上砂糖、內𥚃鬆軟充🈵️蛋香、加上軟綿紅豆🫘饀、甜而不膩👍🏻提子大麥包$16半呎長、大大個、人手製作、烤烘金香、色澤均勻、餡料黑提子🍇乾、麥包的好配搭！快樂·順景銅鑼灣蘭芳道3號地舖港鐵銅鑼灣站F2出口、步行約4分鐘
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My colleagues suggested going to this resto since I am a frequent buyer of Happy Bakery, and they said I shd try this cafe which was co-founded by Happy Bakery. .We all ordered Happy Regular Set, which included ham, scrambled egg and signature bread (pineapple bun and croissant on that day). I got Pan-fried Pork Tenderloin with Stirred Spicy Instant Noodle. The pork tenderloin was super huge and quite meaty. The instant noodle was spicy and numb with a chewy texture. It was quite salty though. For the Chicken Leg in Swiss Sauce with Stirred Instant Noodle, the chicken leg smelled sweet with the Swiss sauce. It was large and tender. Didn't try the Macaroni with Beef in Tomato and Potato Soup and Satay Beef with Instant Noodle, but my colleagues didn't look very impressed by them. Personally I thought the pineapple bun was memorable. It got cheese inside with a crispy exterior. The scrambled egg was smooth, but could be better if it could be more raw. . Quite popular during lunch hour, we lined up for a while to get our seats. The area was not too packed and looked neat considered that it was actually a cha chan ting. It also got a bakery counter, so one could buy bakery products after their meal.
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品嚐道地的美食 菠蘿油 口感酥脆的菠蘿油，外層金黃酥脆，內裡柔軟香甜 口感很好。每一口都能品味到菠蘿醬的香甜和麵包的鬆軟菠蘿油的香氣四溢，令人垂涎欲滴呢 菠蘿油的口感獨特絕對是香港早，午，晚餐的經典美食喔！
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食物質素不斷下降，叫份雞蛋鹹牛肉三文治，係凍冰冰。杯熱奶茶又係唔熱，唔知係放咗幾耐先拎出嚟。而且奶仲多過茶。一直幫襯開買外賣早餐，就係覺得佢杯奶茶好。一兩次就算，再試但好幾次都發生同樣情況。
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