Restaurant: | TAI HING (Chelsea Heights) |
---|---|
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 (Chelsea Heights) |
---|---|
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
今次主要係想講收銀嗰個中短髮戴黑框眼鏡個女人,極度冇禮貌,仲要每次去佢個格都係咁衰,其他啲阿姐全部都好nice,係唯獨是呢件極品咁乞人憎
已經決定咗一日呢個阿姐喺度都唔會幫襯呢間太興!
食物就係魚香茄子煲,七十蚊一個餸都還可以啦,而家物價真係貴,好在佢送一個白飯,平時出面單叫個飯都十幾蚊
但呢啲小菜好多餐廳都有得叫,仲唔洗受呢啲八X氣,希望太興管理層留意吓自己啲員工質素,咁冇禮貌嘅侍應我都係第一次遇到!
- 雞扒麵
- 盆菜
今次買咗咖喱牛腩飯同梅菜扣肉飯,係午餐包埋美味凍檸茶。
咖哩牛腩飯份量十足,個汁撈飯冇得頂,唔係水汪汪既,比較濃厚但又唔會好鹹,牛腩夠腍,同埋唔係用薯仔,係用炸薯角,超級美味,同翠華有得媲美。
梅菜扣肉飯都好得,唔會好似有啲茶餐廳咁”hea”碎濕濕,外賣都排得好靚,一片片扣肉肥瘦均勻,又唔會死鹹,梅菜又甜口,配白飯又係冇得頂。
- 咖哩牛腩飯
就要了2個餐:
第一個是滿燻燒鵝飯($65,有10件燒鵝,每5件是不同部位)。
左邊的燒鵝是帶骨的,最前面的第一件還算是好,其後的4件幾乎就只有皮和骨;而右邊的燒鵝是無骨的部位,就正常大小。
還有,配燒鵝的醬少得十分可憐,難道會是注意不到然而照常送上客人枱面嗎?感覺上賣$65的”滿燻”燒鵝飯就不夠滿分了。
有一點很讚!就是加配了一杯特飲($8)是紅豆咖啡(要了走忌廉),咖啡味有層次又軟滑,濃郁香醇,不知是否因有紅豆的甜味混合所以有這個效果,如果是那就絕配了!感覺這$8買得非常值。
而第二個是陳皮米鴨泡飯($65,有一隻鴨脾、2個小冬菇和幾粒冬瓜),
泡飯一上枱就聞到陳皮的香味,鴨脾在這個碗中顯得有點瘦小,
肉質有點帶粗糙和乾身。
加配了一杯特飲($8)咸檸檬七喜。
在小編心目中的太興是貴價但靚料的燒味飯餐廳,但在這次裡覺得用料有點吝嗇,性價比低了點。
食左好多次,0的燒鵝每次都係俾多骨同埋鞋的位置,差唔多60蚊一碟飯! 愈來愈難食! 除左座得較舒服,無一樣掂!
太興選擇多:有燒味飯、小菜、炒粉麵、套餐,還有燉湯。
二人點了一個胡椒魚肚雞窩,再加一碟星洲炒米,開心share。
胡椒魚肚雞窩,聞著有胡椒香,湯內材料有魚肚、雞件、紅棗、雲耳、唐芹,湯入口沒有很辣,味道辛香有甜味,常在冷氣間工作,不時喝一點胡椒湯是不錯的。 雞件肉質嫩滑有肉味,不錯吃。
星洲炒米粉份量有點少,有濃烈的咖哩粉味道,配料有數隻蝦仁、紅椒、青椒、洋蔥、芽菜,蝦仁沒鮮味,口感不錯,味道比較普通,整體不過不失。
今日又俾人約去食晚飯,
想食小菜又唔想去酒樓,
只有兩家可揀,去太興。
叫咗一隻西京醬文火煀乳鴿,
又點咗鮑魚雞煲,
加$19變套餐,
餐飲轉燉湯又加$28。
往常燉湯會選杏汁肺湯,
今晚想轉吓口味,
改配木瓜雪耳燉唐排。
西京醬慢火煀乳鴿,
真係圖片祇供參考,
顏色與食味不似預期,
食落還可以,肉質唔鞋,
味道像滷水,實在吃不出有咩分別。
鮑魚雞煲顏色吸引,
上桌時仍喳喳聲,
飄著薑蔥的香氣,
食材色澤誘人,
雞件炸過有點乾,
食味香濃唔錯。
至於木瓜雪耳燉唐排,
沒有唐排卻有些豬肉,
店員說是用豬腱代替唐排,
想說豬腱怎麼煮也不會 “鞋”吧?
平常愛吃湯渣的我也吞不下去。
雪耳似乎已經溶解了,
只有一鱗半爪…..
飲入口有點怪怪的,
沒有木瓜的清甜滋潤,
同行S君飲咗幾啖嫌苦不肯再喝,
本著不浪費的原則,
想好歹也多喝點吧,
實在喝不下去了。
反應過後,店方認真處理,
值得一讚!
- 燒肉,叉燒