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| Restaurant: | Joyful Catering Company |
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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
Video
2-min walk from Exit C, To Kwa Wan Station; 土瓜灣地鐵站C出口沿馬頭圍道向紅磡方向走兩個街口）
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Telephone
23331448
Introduction
Traditional restaurant provide Cantonese cuisine. All dishes are above standard. Customers can find their taste of memory.
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Additional Information
門口有多咪標 附近樂民新村有停車場
Opening Hours
Today
Closed
Mon - Sat
07:00 - 22:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
同班老友去咗土瓜灣嘅喜滿樓菜館食飯，整體都好食，特別介紹幾款招牌菜式。蜜椒脆鱔球$198這道以優質新鮮的食材為根基，展現了廚師的巧 手。白鱔飽滿彈牙，配合蜜牙糖和少量黑椒，突出了海鮮的鮮甜美味。秘製芝麻雞(半隻)$188肉質軟嫩，飽滿多汁，配上由多種香料調制的特製醬汁，芝麻醬汁還能帶出雞肉的鮮甜。爵士燉湯$398 最後推介嘅係呢個爵士燉湯材料十足，店員話燉咗六個鐘頭，係用日本蜜瓜清燉，我見到有螺頭豬展雞腳，飲落清甜滋潤自己一定燉到。我見台台都有叫這個燉湯，應該係必叫嘅餸菜。
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提前一個月訂位7:00，到訪的當天才收到通知需提前6:15入座或延後8:00，安排完全大混亂🤪 ✂︎芝麻雞椒鹽鮑魚菠蘿咕嚕肉蜜椒脆鱔球鳳尾鮮蝦球黑松露墨魚餅豉汁蒸大鱔陳村粉食物味道ok，但不覺得特別出眾🤨(可能心情已受影響🤭) 雖然人氣爆燈，但試過一次便足夠😂
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位於土瓜灣的喜滿樓，甜酸排骨口感酥脆，味道適中，讓人一口接一口。芝麻炸子雞外皮金黃香脆，肉質鮮嫩多汁，令人難忘。花膠燉湯濃郁鮮香，湯底清澈，滋補健康，讓整體用餐體驗更加完美。每一道菜都展現出廚師的用心，值得一試！
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屋企人食飯多數食中菜，我就鍾意食啲小店搵嚇新驚喜。釋放生日，咁就搵間食番餐。如果小炒嚟講，呢間店啲份量真係好足好足。成日出街食中菜，都未見過碟小炒王可以炒到咁大碟，啲配料有多。 見佢個芝麻雞係招牌菜，嗌咗半隻嚟試嚇，皮薄唔多肥膏啲肉質亦都幾嫩滑。另外薯仔牛柳粒，啲牛柳粒比較少，但係個薯仔整得相當出色，出色在於佢出邊真係脆卜卜裏便軟腍腍，好似食緊拔絲香蕉咁。蝦多士都幾闊綽，上邊嗰舊蝦膏都幾大嚿，下邊舊多士唔會滲曬油，處理得幾好。反而個牛肉炒飯就有少少失望，比較淡口啲。另外個焗魚腸如果可以乾身少少就比較好，但係好奇怪唔知點解魚腸裏便有叉燒。另外個欖角骨都幾惹味，啱曬屋企人飲酒。炒麵都幾乾身鑊氣都足。不過最後有少少失望係個炸糯米糍，其實本身個糯米糍係幾好食，但係配襯炸醬粉就好似格格不入。除咗個甜品之外其實其他都唔差，都可以encore。事次用餐為自費。
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一班同事去喜滿樓食懷舊菜，砵仔焗魚$158，裡面有魚腸、魚肝和雞蛋以瓦砵焗製，食唔到有腥味，更有炸蒜片、果皮、蒸蛋表面有油炸鬼。炸子雞$168，雞皮脆肉嫩，雞油香味濃郁，唔會太咸或太淡，份量都唔少，8個人食都足夠。推薦脆皮咕嚕肉$98，咕嚕肉一咬落去，外皮脆香，肥肉同瘦肉比例好好，完全唔油膩！椒鹽白飯魚$98，外脆肉嫩滑，佐酒一流。最後值得一提就係個黃金涼瓜，鹹蛋醬包住長條涼瓜，食落唔苦，混合起來另一味道，十分惹味香口。
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