Restaurant: | TAI HING (New Mandarin Plaza) |
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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
Restaurant: | TAI HING (New Mandarin Plaza) |
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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
下午茶想吃點輕食,但輕食的選擇似乎比較少,我點了一客奶醬厚多配冰鎮奶茶,其實我只志在喝冰鎮奶茶而已。
先談冰鎮奶茶吧,因為是冰鎮的緣故,不是在奶茶裏加冰的,所以冰溶化後不會把奶茶的味道稀釋,我喜歡這種處理方法,就是能保留奶茶本身的香濃軟滑,還有甘香,在大熱天裏喝下,簡直就是無以上之的享受。
至於奶醬厚多,其實是陪跑的食物,我個人是喜歡連包皮吃的,削去了包就變小了,而且多士不夠熱,但煉奶和花生醬卻可是很多的,每口都能吃到花生粒,有口感,但其實我在家裏都可以自己弄,沒甚麼特別呢,因為下午茶餐選擇少,在選擇有限的情況下就選這個好了。
太興除了燒味出名外,近年也推出碟頭飯和小菜晚餐,就連早餐也不放過。而早一兩年前在下曾經在尖東分店吃過他們的燒味飯,而今次則首次嚐試他們的早餐呢! 早上的太興,顧客並不太多,仍然有坐位,可直接走入走坐下來。在下選擇了一個單邊的卡座,可以避免搭抬。 餐牌上依然有早餐選擇,可單點餐蛋麵,或者可多配多士炒蛋,有自製的糯米雞和西式早餐等等供應。由於要和女友午餐,因此不必吃得太多,一碗麵都足夠,不必再選多士炒蛋呢! 餐蛋通粉是茶記最普遍的早餐及常餐的配搭,但是在下近這大半年時間已經很少再嚐餐蛋通粉作為早餐。餐肉略為厚切,只是輕輕的一煎,並沒有煎很很燶,味道一般亦有點脂肪在內;炒蛋已經是差不多全熟,但是仍有點蛋汁在內,但是幾乎要熟透,幸好蛋仍然是幾滑的。 熱咖啡似乎喝不出咖啡,咖啡味道較為薄弱,也沒有香濃的感覺,咖啡味道也較為淡味。 整體味道咖啡似乎退步了,而餐蛋通味道一般,沒甚麼驚喜吧!
太興之所以咁貴, 因為用料足, 吃完你會認為值回票價. 喇沙米線
原以為是是旦旦, 點知出來效果一流.
湯底當然是喇沙口味, 辣味可以接受. 有點點的蝦香味, 如果真的有用蝦做湯底再加分~
配料有雞蛋, 蟹柳, 豆腐卜, 炸魚片頭, 大蝦. 材料都入晒味, 一早跟喇沙湯底融和了.
米線本身不容易索味, 如果米線換上米粉, 可能會更可口. 或者喇沙本身多用米粉, 食慣覺得好味.
最後湯底都飲埋, 好飽.
熱柚子蜜
害怕會太過熱氣, 餐飲要了柚子蜜.
像超市買的韓國柚子蜜, 除了水, 仲有柚子皮, 口感十足.
甜味剛好, GOOD!
整體上太興給我另一種新鮮感, 一直以來覺得只有通粉的早餐系列, 以及蒸魚的晚餐系列, 就是太興本性. 但原來喇沙都做得好出色, 只係價錢略貴. 而且附近食肆多的是, 要在尖東區突圍並唔容易.
紐西蘭牛柳絲瑞士汁炒河 $58: 6分, 即炒的, 自然是熱辣辣的, 有鑊氣, 但就實在炒得偏油, 是有點吃到啖啖油的感覺. 河粉炒得爽口, 而瑞士汁也幾甜. 用上紐西蘭的牛柳絲, 肉質不會太實, 還可以. 燒味雙拼 $57: 6分, 來到這裡, 總要吃吃燒味, 揀了叉燒拼燒鵝. 叉燒不錯, 燒得幾香口, 肉質不會太實, 起碼不會咬不開, 但就不夠蜜味. 燒鵝水準麻麻, 皮不脆又太黑, 而肉亦太實. 生菜: 6分, 跟餐的生菜不太靚, 色澤麻麻, 不過份量不少, 怎也是健康的. 套餐還包括飲品, 我要了凍檸茶, 加$3, 茶味一般, 而文迪要了忌廉紅豆奶茶, 加$8, 聽她講, 是不俗的. 食物水準一般, 價位方面, 每人$63, 晚市來講, 是合理的. 服務方面, 當然不能有甚麼要求, 店員態度是還可以的. 吃完晚餐, 也是時候出發到紅館了.
We had two Chinese BBQ meat with rice sets and each set can choose two meats. Thus, we had four types of meat in total. They are BBQ duck, pig's leg, roasted pork, and soy sauce chicken. All four types of meat taste good.
We got the iced milk tea for the beverage. However, it seems that the quality slightly dropped. The tea favor was less strong than before. Hope the chef will fix this problem soon.