Restaurant: | Ocean Treasure Seafood Restaurant (Shau Kei Wan Road) |
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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: | Ocean Treasure Seafood Restaurant (Shau Kei Wan Road) |
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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
平日既七點左右,沒太多客人,且從客人的衣著和一言一行,看得出這裡應是做街坊生意的一間酒家。我們一行六人的打扮與這裡竟有點格格不入的感覺。
點菜有老大話事,不須費神。老大睇左一陣餐牌,決定了要一個套餐加兩個餸,餸菜如下:
冬瓜盅
椒鹽賴尿蝦
薑蔥花蟹
鮮鮑魚
燒雞
什菌&菜(忘記名字)
腰果雞丁
老虎斑
甜品和果盆
冬瓜盅幾清潤,材料也足,賣相亦可;對蝦蟹敏感的我,試少了兩味菜,但各人的評價是不錯的;鮮鮑魚其實是平價貨,不過都算份量夠和有鮮味,可以接受。
腰果雞丁是最吸引我的,腰果夠脆,雞丁嫩口,西芹亦爽,是大家最快清碟的一味。
再講燒雞,皮就脆,不過肉質不好;老虎斑也太"鞋"太老了,蒸得過了火位,要彈一彈。甜品是紫米露,唔熱唔凍咁,最乞人憎。
傳統街坊酒樓,食品服務未有太大驚喜,但也合乎基本要求。
1)沙拉骨
今時今日,幾乎所有甚麼甚麼骨,其實都已經起好了骨。老一代的人可能不喜歡,因為少了吃骨頭的機會,但對於筆者簡直是好主意。沙拉醬均稱,排骨肉質鬆化,肯定有用鬆肉粉。
2)脆皮雞
要了一隻,但上半隻,最後又再多上半隻,是廚房出錯是吧。皮也脆,筆者喜愛的胸肉尚好。入味,不用蘸鹽及豉油也可入口。
3)雜菜煲
平日在家總是多菜少肉,出來吃飯就要多點菜平衡一下。雜菜煲最好,多款菜選擇,又有粉絲,又有菜湯底,當然要計較價錢,這款菜一定給勁賺,不抵食。
這家酒樓的晚飯小菜雖不算突出,也有不錯出品。同區食肆頗多選擇,但酒樓就只得一兩間,這間不防一試。
這麼唔老實的酒家,看來也不會生存多久...最起碼我們不會再光顧哦!
不論食物、服務、價錢都不錯。尤其喜歡該店的蝦餃皇、流沙包。每次到場,必點不可。
蝦餃皇的外皮薄而晶瑩;餡料算新鮮,蝦肉爽滑彈牙又没有腥味。最重要是挑走了我最怕的蝦腸!配點辣椒醬就十分美味。
實在,本人並不喜歡奶黃,更莫論要獨力吃掉一個奶黃包。不過,自首次於海寶淺嚐了一口流沙包後,每到該店,這道流沙包便成為我們一行廿人,例必劃選的點心之一。包一端上,位位自動襯熱出手,一人手執一包,場面惹笑。
至於其他點心小吃亦算不錯,廿多人開2枱,每次結帳,每人僅需HK$20左右,實在物有所值,值得一試!
佢地原本係買普通既奶皇包, 經自家改良之後就係海寶流沙包, 一人食一籠完全冇問題~
我們一家都是吃得很清淡的人,所以點菜時要特別小心。不竟不是每家食店都有提供合適我們的菜式。我們點了花膠節瓜蒲、竹笙雲吞雞煲和清蒸石斑。侍應落單後,我順口說了句"唔該少油",不過只是順口。
想不到這間酒家的菜真的可以如此清淡,但又不失鮮味。見到爸媽讚不絕口真在難得。主菜吃完後還有甜品奉送,我要了熱的花生杏仁糊。嘩,真的好味,花生糊不是用粉沖開的那種,而是自己磨的,又香又滑,正!當侍應將帳單拿給我們結帳時,我終於明白菜餚清淡的原因。帳單上除了有每碟菜的名字和價錢外,還加了"少油" 兩個字。那個侍應沒有騙我,真的跟廚師說我們的菜要"少油"。
美味的菜式加上細心的服務,三個人二百二十八元,十分值得。