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| Restaurant: | Tin Tin Vegetarian 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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Opening Hours
Today
07:00 - 22:00
Mon - Sun
07:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
酸齋 (Sour Vegetarian Delight):The 酸齋 dish a delightful mix of tangy and savory flavors. The medley of fresh vegetables, tofu, and mushrooms was cooked to perfection in a rich and aromatic sauce. The balance of sweet and sour notes added a refreshing twist to the dish, making it a tantalizing treat for the taste buds. The vegetables retained their crunchiness, and the tofu absorbed the flavors of the sauce, creating a harmonious combination of textures. Each bite was a burst of flavors, leaving me craving for more.素醃雞 (Marinated Vegetarian Chicken):The 素醃雞 dish was a true revelation for me as a vegetarian. The texture and taste of the vegetarian chicken were remarkably similar to its non-vegetarian counterpart. The soy-based marinade infused the "chicken" with a robust and savory flavor, making it a satisfying protein option. The dish was served with a side of fresh greens and a tangy dipping sauce, adding a refreshing element to the overall experience. The vegetarian chicken was tender and succulent, proving that plant-based alternatives can indeed be just as delicious.素食炒麵 (Vegetarian Stir-fried Noodles):The 素食炒麵 was a delightful combination of flavors and textures. The noodles were perfectly cooked, neither too soft nor too firm, and they absorbed the umami flavors of the stir-fried vegetables and soy sauce. The generous portion of colorful vegetables, including carrots, bell peppers, and broccoli, added a vibrant touch to the dish. The dish was well-seasoned and had just the right amount of sauce, ensuring that each strand of noodle was coated with deliciousness. It was a satisfying and comforting dish that left me feeling content.
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到荃灣千色店逛一逛周圍的店舖晚上10:00已關門。地鐵站附近見到天天素食還開，想吃酸齋，買來一吃，店員也很有禮貌，雖然已經清潔中。很多店舖也可以只買酸齋$10但是這裏一定要買一盒$40 真的太多了。唯有分兩天吃。並且買一個三併，因為也是$40。另外買了芝麻卷。回家打開酸齋跟普通齋沒有分別，完全一啲酸味也沒有。所以很失望。芝麻卷也只是一條沒有芝麻味的糕點。跟其他我吃過的店舖給真是最差的一次呀。其他地方有芝麻味，甚至有芝麻在上面。我知他很多分店我也吃過天后的。真的希望他們品質改善一下。
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今朝買咗個炒麵做早餐，唔知素食炒麵係咪咁，成盒只有三，四條素火腿，幾條超細條紅蘿蔔絲，冇其他配料，成盒就係得炒麵咁滯，同平時去粥店買嘅炒麵配料好大分別⋯⋯要$25都貴過我平時買嗰啲粥店炒麵。
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荃灣素食店寥寥可數，想食個齋就要行多2步啦。行完街，搭車返屋企前，就特登去南豐買返個酸齋返去食。去到見到最鐘意既酸齋，雙眼發哂光，相信同我一樣鐘意食酸齋既人，會明我當時既感覺。同賣齋丫姨講要$30酸齋，但可能佢攰啦，態度令我覺得有種唔耐煩既感覺。佢pack好後，就黎手將我最愛既酸齋盒掉向收銀丫姨，天呀，盒齋得罪你嗎？收銀丫姨放左膠袋放上櫃頂，我禮貌地講聲唔該哂，拎緊錢之制，銀包已在手，係拎緊錢呀！佢話：「30蚊！你未比錢喎！」我對腳郁都無郁過，難道怕我一個弱質女子會走數嗎？今時今日咁既態度，真係好易趕走哂d客，除非食物好食啦，唔係點留客呀！返到屋企，開餐！我平時食野偏清淡，不過講真，d齋淡而無味，無酸齋應有既味道。經過買野過程既體驗+品嚐過d齋之後，得出結論係「伏」「無下次」。
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16-9-2016(Fri)中秋節翌日朝,老公出o左去返o黎,佢o係o度買o左一大包腸粉,我問佢幾錢?佢答$12.00.老公好鍾意食腸粉,重話呢間好好食,我覺得呢間o既腸粉較厚同挺身咁啦.
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