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| Restaurant: | Tai Po King 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
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6-min walk from Exit A2, Cheung Sha Wan MTR Station
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Telephone
23808899
Introduction
They serve spicy chicken hotpot and Chinese dishes and also seafood and sashimi. It has its own aquarium in order to ensure the seafood is fresh. The hot pot toppings such as local fresh beef slices for those beef lovers.
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Opening Hours
Today
17:30 - 02:00
Mon - Sun
17:30 - 02:00
Above information is for reference only. Please check details with the restaurant.
今日去長沙灣探個朋友，做返個香港人四季都要打邊爐，搵到呢間新發現嘅餐廳首先講一講佢個份量全部都非常多，我哋兩個男人最尾都係冇食晒啲嘢🥹🥹🥹酸菜魚煲:鮮嫩多汁的魚肉與酸香濃郁的酸菜完美融合,在熱騰騰的鍋底煨煮,讓酸菜的味道徹底入味。酸菜明顯有炒過，所以幾香。手切封門柳:幾好食，有牛味，刀工唔錯厚薄適中，非常之唔錯！鮮蝦雲吞: 鮮蝦餡料包裹在薄薄的雲吞皮中,鮮甜多汁的蝦肉和彈牙，好過出邊食雲吞麵！即炸魚皮:酥脆可口的即炸魚皮,，幾新鮮即炸響鈴:夠吸湯，必點✌🏻蝦滑: 食得出幾新鮮同埋蝦肉嘅多，唔會成口粉，而且上面有少少蟹籽食嗰陣會多一種口感😝😝😝
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我平時係長沙灣附近收工，都會約下朋友食飯聚舊，因為呢頭真係好多好野食，最近見到呢間餐廳好多人推薦，我地今次黎就試下佢嘅濃湯雞煲翅鍋，聽講真材實料，一定要試試先。🥹🥹🥹呢個濃湯雞煲翅鍋可以揀要幾多兩，咁我地二人食就揀六兩。一上枱，已經見到湯顏色帶有光澤，首先飲一啖雞湯，非常濃郁鮮甜，唔係坊間果啲加入咗味精嘅雞湯，飲得出係新鮮雞煲嘅，果然係十分高質。🤩🤩🤩職員會幫手分碟，非常友善，雞湯入面花膠係軟軟地但帶點爽口，唔係平時出面食果種平貨，用料好高質，魚翅爽滑彈牙，每啖都充滿魚翅和雞絲，而且湯汁滋味又濃郁，真係奢華嘅享受，好正啊，飲完好滋潤好補身。🍲❤️😆飲完湯就點左本地特級手切肥牛，肉質鮮嫩，每一片都係均勻嘅肥瘦適中，一入口即化，肉汁濃郁，輕輕係火鍋淥完之後，吸收曬雞湯嘅味道，好味到連醬油都唔洗點，食落去肉嘅香氣迴盪於口中。🥩🥹👏🏻
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昨天晚上十點左右跟朋友去大煲皇食火鍋，因為上星期六也有去食，點的是同一樣東西，還以為質量可以延續，但原來份量是會差天共地，我同朋友點了一份細的象拔蚌、一份手切肥牛、一份墨魚滑、一樽酸梅湯、湯底是清湯，象拔蚌比上星期的份量少了1/3，一看到這次的份量就想馬上離場，詢問過店員就是聽到問話後頭也不回的沒有回覆；象拔蚌價錢並不平宜，要$980，上星期就是看到他夠份量才會有下一次，經過這次就不會再去，看看圖片就明白。上星期六我們有叫到一份細象拔蚌、一份細的手切肥牛、墨魚滑、兩支酸梅湯、湯底是豬骨湯。
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大煲皇小廚位於天悅廣場，主打本地手切肥牛火鍋！場內自設魚缸，供應游水活魚刺身、生猛龍蝦刺身！皮蛋芫茜湯 $68除咗有勁香嘅芫茜外，仲有埋豆腐、粟米、馬蹄等，多一份來自蔬菜嘅甜！本地特級手切肥牛（小） $198帶充足嘅油花，手切有一定厚度，入口軟柔而且多肉汁，肉味香郁，正！小份已經勁大碟，抵食！新鮮牛坑腩片 $88軟腍而且油香滿滿，同時帶有香料嘅香氣，推介！日本黑豚肉 $88｜豬頸肉 $48大煲皇嘅豬肉質素亦頗高，日本黑豚肉啲油花比得上靚牛，而爽滑嘅豬頸肉亦值得推薦！魚皮餃 $48一咬即爆汁嘅魚皮餃！鮮淮山 $38｜唐生菜 $42蔬菜類選擇亦頗多，都係大大碟！醇滑嘉士伯 $26｜ 道地綠茶 $15大煲皇嘅酒水都係特平，大支裝啤酒都係廿零蚊有交易，遇到推廣仲會有優惠！
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朋友約打邊爐，對於香港人來講，唔係，應該係話對於中國人來講，不論春、夏、秋、冬，乜嘢季節都可以打爐嘅，起碼我自已喺夏天都試過喺成都食火鍋吖😋😋 而朋友今日带我來呢間叫做“大煲皇小廚”， 朋友來過，我就係第一次來嘅。超級多的湯底揀，豐儉由人，有活魚刺身火鍋、濟公豬骨鍋、胡椒咸菜豬什鍋、辣汁什菌花甲鍋、 滋補水魚鍋、瑤柱冬瓜田雞鍋等等20種鍋底，而且有我哋鍾意的“菜膽豬肺鍋”，個鍋大概有10件大大舊豬肺，清洗得非常乾淨，又有D小白菜同埋D菇，還有雞腳同豬骨，成個湯底味道好足够，我哋再嗌D肥嘟嘟的“廣島蠔”，好粉的“豬粉腸”，新鮮的“脆鯇片”，彈牙的“珊瑚蚌” ，記得灼幾秒就ok，如果過咗龍就唔好食。全部D嘢一個字，非常新鮮，燈光十足，睇得好清楚，還有够大隻的“原隻鮮魷”，亦都係新鮮貨色，超彈牙，食得好滿足，“皇帝菜”好耐冇食，翠翠綠綠够吸引；“稻庭烏冬”、“鴨血”、“鮮淮山”亦都有令人失望，下次來就試下唔同的湯底喇😋
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