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| Restaurant: | Rainbow Seafood 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: | Rainbow Seafood 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
Video
Centarl No.9 Public Pier & Tsim Sha Tsun Public Pier no.5
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Telephone
29828100
Introduction
Rainbow Seafood Restaurant was established in 1984. It was a family-type restaurant with a capacity of only 40 seats. In just 2 decades, Rainbow Seafood Restaurant is now the largest restaurant on Lamma Island having a seating capacity over 800 and with more than 60 staff.
Rainbow Seafood Restaurant is located at Sok Kwu Wan, the largest fishing farm in Hong Kong.
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Awards and Titles
Best of the Best Culinary Awards (2014)
Good For
Group Dining
Opening Hours
Today
11:00 - 22:30
Mon - Sun
11:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Review (236)
3/5$2600的蘇眉，蒸老了還回去，換一條千$6的紅瓜子。豉椒炒蜆和辣酒花我都像是開生粉水，味道不算好。茶香雞，茶香很好，雞不算嫩滑，還好皮是脆的。瀨尿蝦炸得還算不錯，味道也入味。$800.1隻的乾鮑，只是過得去，不值這個價錢。
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朋友聚會，特意到南丫島逛！依舊到天虹海鮮酒家食午餐，四人自選了鮑魚、蟶子、灼蝦、貴妃蚌、魷魚幾款海鮮，再加上喜愛的咕嚕肉。食物味道唔錯！工作人員服務專業，態度友善👍🏻👍🏻👍🏻雖然天氣較熱，對住海景，心情好胃口好，舒服又開心，享受了一頓美味午餐！
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為了避開假日的人潮，特意在週中前赴南丫島。落了船，喜見天朗氣清，水更是清澈了不少，環境開揚，使人心曠神怡！來到老字號天虹，先點了客二人餐，另加一碟白灼蝦，還有兩支青島，一切準備就緒，開餐！以前白灼蝦皆為基圍蝦，迄今已進化至海中蝦。蝦當然是大隻得多，一碟例牌有半斤。剛灼起的中蝦肥美爽彈，更重要的是其鮮甜度直迫天花板！二人套餐由芝士焗龍蝦開始。兩件半隻龍蝦由頭到尾都極其多肉，絕對是啖啖肉愛好者的福音！廚師落芝士更是絕不手軟，澎湃得滿口都是芝士與龍蝦的合奏！繼海中蝦、龍蝦之後，輪到瀨尿蝦出場。椒鹽瀨尿蝦是蝦尾部份，炸得夠透夠脆，蝦殼容易剪開。有些蝦殼居然也吃得入口！蝦肉跟椒鹽的無縫配合，互相揮影！接著的海鮮由魷魚承接。酥炸吉列魷魚的吉列炸皮十分香脆，半滴油也找不到。魷魚有嚼勁、不靭，蘸些酸甜醬，惹味得很。份量甚多，食極都有。相比之下，蒜蓉蒸元貝較為失色。雖然蒜蓉和粉絲俱不俗，奈何主角元貝竟有點靭，失卻應有的嫩滑，小人認為是蒸過了頭。清炒時蔬是白菜仔，白菜仔爽甜有致，爽腍恰當，清清爽爽的，正好為豐腴的海鮮餐解除一下膩滯。多年來天虹的水準沒有跌過，實力長存！
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味道还行，海鲜嘛，想做差也难。就是菜单本有问题，图片和价目表分离开，看图点餐，完全不知道自己花了多少钱。给服务员讲了这样设计菜单不合理，服务员说＂没有啊，老外都是只看图点餐。。。＂，意思是老外有钱不在乎花了多少钱，只在乎吃什么，吃不起别吃。我心想，你们街边店要品牌没品牌，态度还差，游客凭啥信任你们。我回怼＂还不是因为老外不了解你们＂。麦当劳品牌是整个行业标杆，每一张图片都有价格，价格透明。要不是爬山2小时很饿，我就离开了。但还是决定点了3，4个菜垫垫肚子，共计消费800。
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講起今次食海鮮，真係開心到喊出嚟！第一次搭專船去，風景正到不得了，雖然頭髮被風吹到亂晒，但啲日落美得過分！🌅 呢間餐廳企理到不得了，潔淨得嚟有心思。坐低未幾耐，店員已經嚟咨詢要咩飲品，感覺上手咁細心！飲咗個椰青，真係清涼得福啊！冰冰凉凉裡面還滿滿嘅椰肉，正！另一半點咗慣常嘅可樂，咁就開始我哋嘅食景之旅。嗌咗個西蘭花帶子，啱哂唔想食太多嘅我哋，帶子又新鮮又甜，但下次都俾我耍小器一次就夠。伊麵底嘅波龍，龍蝦肉質爽滑到爆，滿足到不得了，而且唔洗自己拆殼，攞得一清二楚！啲酥炸生蠔簡直係靚仔，酥到離地，大粒到驚人，入面又juicy，咬落去真係罪惡滋味！😋 清蒸游水魚就算喇，味道普通，對得住個價錢吧，但肉質冇得講，唔係好入味。搞掂肚皮之後，嗌咗個結節甜品，雪米池尚可，蝦曲奇就奇怪咗啲，有啲咸。餐後佢哋仲有心思送上酒精擦手液，衛生防護做得好！總括嚟講，今次食飯，我哋沉醉咗喺呢段食同海景嘅美好體驗中。🍽️
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