Restaurant: | North Garden Restaurant |
---|---|
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: | North Garden Restaurant |
---|---|
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
一向中午去飲茶比我有種感覺都好貴,每人平均消費大約要$70-$80,所以平時返工放食中午都好少會選擇去飲茶。呢排同事拎左張單張回公司,睇落去又唔貴,午餐又豐富,同茶記的午餐價錢差唔遠。
客人凡點這個新派有營午餐,都會送上4碗有營鮮蝦蕃茄湯,湯是由蕃茄、豆腐、鮮蝦一齊煲,味道清清甜甜,感覺都很健康。
<<邊食邊等>>,啱哂來形容前後腳出黎的同事們,其實是可選擇一款冷盤或小食類,我地就揀了陳醋貓耳燒腩仔,燒腩仔啖啖都是肉,又不會有太多肥肉,而且燒腩仔外皮燒得脆卜卜,陳醋貓耳即是用陳醋浸的黑木耳,酸酸甜甜非常開胃。
<<健康蔬菜>>,以蔬菜為主,可選擇翡翠苗、唐生菜和通菜,我地就揀左麵醬炒唐生菜,唐生菜的份量好多,麵醬炒得好入味,岩哂平時少食蔬菜的打工仔。
<<新派主食>>,這部分的選擇有點兒特別,食品的選擇有D似西餐廳的餐牌選擇,例如芝士煙肉青口焗飯。而我地揀的是FUSION的選擇 -- 傲慢咖哩牛筋條配金銀饅頭,送上黎的是中式椰香饅頭,蒸到熱辣辣,每一口都食到有香甜椰汁味,點上咖哩汁一齊食味道都幾夾,西式咖哩煲有一粒粒的薯角和牛筋條,牛筋條口感煙韌,燜煮得很好食。
蟹籽燒賣皇 (+$9.8),是這個套餐的追加食物,4粒大大粒脹卜卜的燒賣,又好足料,以這個價錢就可以食到實在抵了。
這餐飲茶最後人均消費$60,食左咁多野,實在是物超所價呢!
The lobster seemed to be fresh. But the sauce didn't really match and it couldn't bring out the freshness of the lobster. This dish was quite a waste.
We were very disappointed with the food today. Don't think we would go back anymore. There were a lot of other much better choices nearby.
點知一入門口就發覺中伏。由原本有位唔洗等,演變成執緊枱,再變成等緊埋單。 最後都等咗4個字。
到點心嚟,首先,啲姐姐喺唔會放點心喺枱中間,佢哋只係會放枱邊等你自己搞掂。放底嘢食時倒瀉豉油醬汁亦唔會道歉或拎過份比你。
流沙包冇流沙,包皮厚,蝦腸粉就成口粉(蝦係鞋sap sap),燒臘仔係得幾件,仲要乾爭爭。
我哋全公司一致認同唔會repeat
- 冇
- 椒盬班頭腩
步至多年飲開的寶湖金宴,
名字不一樣了,叫做北園。
不知道是不是伏,還是先吃吃看吧。
跟朋友說,飲開的那間易手了。
她說很可惜、我就google一下北園是那位。
原來都是寶湖飲食集團。
我再沒有什麼惋惜大集團也被趕盡殺絕的感覺。
感覺像百佳變了做international。
地址沒有變,但感覺高檔了,裝潢華麗了,
電視很大,光線很明亮。
然而,酒樓的核心還是食物。
可點的點心少了,少到我也沒影點心紙留念。
流沙包,一咬即爆,是我所喜愛的。
雪山叉燒包,原來一點都不冷,很燙口,只是我不太喜歡吃叉燒。
鬼馬牛肉腸粉,我好奇有什麼好鬼馬,原來鬼馬在有些油炸的牛在裡頭。
粉果,是粉果的味道沒錯。
棗皇糕,也沒什麼驚喜,平平無奇。
沒有以前的好吃。可能我還是太念舊。