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| Restaurant: | PAK LOK CHIU CHOW RESTAURANT |
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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
Video
Exit B2, Prince Edward MTR Station/ Exit B3, Mong Kok MTR Station/ Exit D, Mong Kok East MTR Station
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Telephone
23900835
Introduction
It was founded in 1967 and specialises in authentic Chiuchow cuisine. Various dishes have complicated cooking processes and are rarely found nowadays, including the Sliced Soyed Goose Platter which have been brining-cooked in restaurants for more than half a century, and Blanched Sliced Whelk with Ham.
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Opening Hours
Today
11:00 - 22:00
Mon - Sun
11:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
茶樓向來都適合一家大細三五知己共聚一堂，最鍾意佢冇限時同埋茶水任加。今次有朋友訂咗呢一間旺角嘅百樂潮州茶樓，交通勁方便旺角東商場一出嚟直接上樓唔怕風吹雨打，好適合喺唔同地方出嚟一齊聚會嘅活動。茶樓都坐得舒服，我哋一台十個大人，都坐得好闊落。同埋橢圓枱之間嘅距離都多，唔驚太嘈嘈親隔籬枱，張枱好大傾偈都聽唔到對面講咩。點心不過不失，價位偏高，但勝在環境服務夠好，裝修都舒服燈光光猛衛生新淨，小小敗筆係唔係太食得出潮州菜嘅感覺，一般普通點心。
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百樂潮州酒樓是一家歷史悠久的正宗潮州酒家，主打傳統粵潮菜式與優質海鮮。店舖裝潢以雅致實用為主，寬敞明亮，注重整潔與舒適感。座位多元，可設堂食或外賣，十分適合家人、朋友聚餐或隨時小酌。冰鎮鮑魚（需預訂）- 肉質鮮甜結實，冰涼口感帶出海產鮮香。建議沾以自家調製的蒜蓉醬油，鹹鮮中更添層次，每件份量充足，肉質特別飽滿。鹵水拼盤 - 以潮汕傳統鹵水方式烹製，常見配料有鵝片、墨魚、豬腸、鴨舌等。鹵水汁配方獨特，香氣馥郁，鹹中帶甘，每款配料都滷得入味又不過鹹，富有地道風味，份量足料。美顔湯 - 美顏湯常以雪耳、雞腳、花膠等滋補食材熬製，湯色清澈、入口細滑，膠質豐富，有助補充膠原蛋白，滋潤肌膚。用功夫茶常用的茶杯和茶壺很有趣。百樂潮州酒樓堅持傳統烹調與自家配方，主打新鮮優質食材及經典小食，無論你愛凍蟹、鹵水滷味還是魚蛋粉，這裡都能找到叫人回味的美味，是喜愛潮州菜與粵系傳統名物的食客恒常之選。
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【潮式茶樓！炸物×惹味點心】 周末去咗間潮式茶樓開餐，同港式飲茶嘅精緻路線唔同，潮派點心玩得更放更濃味！即炸椒鹽魷魚鬚打頭陣，金黃酥脆咬落"嚓"聲，椒鹽夠晒邪惡！全場MVP要數香煎蠔餅角，蠔仔脹卜卜，煎到邊位焦脆，蘸魚露食鮮味～ 潮廚連傳統點心都搞搞新意思！醬皇蒸鳳爪燜到骨膠原大爆發。鮮竹卷腐皮吸滿蠔油芡汁夠晒juicy！最驚喜係芋絲炸春卷，芋頭切絲脆到要用碗接住啲碎！ 韭王鮮蝦腸簿得黎仲keep到煙韌口感，原隻蝦仁爽脆。埋單嗌多碟沙嗲牛河收尾，鑊氣足到成枱都聞到花生香，河粉掛滿濃稠醬汁，潮式豪邁風味同港式優雅各擅勝場，今次真係食到豎晒大拇指！
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落單前好友善，又推介食物。到上菜次序都已經好怪，上飯先過小食同主菜；之後未上麵就話上甜品。未上甜品就話埋單。問有沒有信用卡優惠，收銀話唔知，你自己問商場😵💫埋單後仲有食物在枱上，就話係咪食完我要收枱；當員工收枱時，就話我地做乜未走😑咁嘅服務態度真係差到一個點，所以真係冇下次🫥
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在旺角站上的一所潮式飲茶酒家，這是一個不錯的選擇。比較隔離間乜京樓好上幾倍。通常行到門前就會有人同你打招呼，跟住帶你入去坐低，感覺服務都算友善親切，如果食晚飯，就會即刻奉上潮式功夫茶，味道濃陏，雖未算最頂級，但飲落喉嚨同個胃都好舒服。可惜早午飲茶都冇呢個服務。不過醒胃嘅仲有嗰碟好味嘅咸酸菜。點心方面，食過幾款最普通嘅都唔錯，雞腳、叉燒包、牛肉球、咖哩魷魚、粉果等，都有中上水準。我特別鍾意佢嘅蘿蔔春菜及排骨大芥菜，味濃又夠香。仲有不定時供應嘅菠蘿叉燒包，真係忍唔到要食多個。佢哋嘅滷水鵝都唔錯，不過裝修前有嘅九棍魚在裝修後就冇咗，冇啲可惜。其實呢間食店價錢都有啲偏貴，絶對唔係平民大眾化嘅酒樓，你睇吓啲食客都知乜料。一般飲茶消費人均約150至200，食晚飯人均就300至400，當然仲要睇吓你叫乜嘢食啦。
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