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| Restaurant: | Tsui Hang Village (Mira Place 1) |
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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
Video
Exit B1/ N5, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Telephone
23762882
Introduction
Tsui Hang Village offers an ideal experience for traditional Cantonese cuisine.With branches in Tsim Sha Tsui and Central, diners come to Tsui Hang Village Restaurant for home-style Cantonese cooking, luncheons and dim sum.
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Good For
Business Dining
Group Dining
Opening Hours
Today
11:00 - 15:00
18:00 - 23:00
Mon - Fri
11:30 - 15:00
18:00 - 23:00
Sat - Sun
11:00 - 15:00
18:00 - 23:00
Public Holiday
11:00 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Offers
係尖沙咀岩岩收工, join 屋企人gathering 去左Mira 翠亨邨食中菜！夜晚餐廳都幾旺場 好熱鬧🤣🤣我地簡單叫左啲signature菜式同小菜，都十分不錯🙂↕️順德魚滑羹係廣東順德既傳統名菜，鯇魚作為主角，師傅需要用時間慢慢生拆魚肉作熬製亦吃得出湯羹內的各種豐富材料，湯底顏色乳白、鮮香順滑！法式焗蟹蓋翠亨邨必點名菜之一師傅將蟹拆肉，再放上洋蔥、雞髀菇，釀入一個蟹蓋之中並以奶油及薑黃粉作調味，口感絕對非常豐富，幸福感滿滿的！桂花蟹肉炒銀絲生拆蟹肉、銀芽、蛋花和粉絲一起放進鑊炒師傅炒得非常乾身，不會把各種食材黏附在一起黑魚子香芒貴妃蝦球（4件）餐廳選用了老虎蝦，外脆內軟，蝦肉新鮮彈牙放上花生粒、香芒、黑魚子，口感份外豐富~用左青瓜作基底，可以中和一下口腔飽膩感~蛋白杏仁茶杏仁味濃郁放入一絲絲的蛋白來煮，口感很順滑且不會太甜，適合不喜歡吃太甜的朋友~
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Mira Dining食物向來質素保證順德魚滑羹餡料非常充足, 入面有好多生拆鯇魚肉呈現出奶白色、膠質豐富的羹湯，味道鮮甜滑嫩法式焗蟹蓋相信係翠亨邨既招牌菜蟹肉做基底, 蟹肉肉質也很鮮嫩入面仲有其他材料包括雞髀菇、洋蔥等配菜並以薑黃粉及濃郁奶油為調味, 非常融合!桂花蟹肉炒銀絲口感清爽細膩, 炒得非常乾身配以粒粒蛋花、蟹肉、芽菜、粉絲等一起炒令整碟主菜的層次感更提升更高層次黑魚子香芒貴妃蝦球（4件）超大隻老虎蝦, 蝦肉鮮嫩彈牙, 和黑魚子的鹹香及清甜的芒果巧妙地融合在一起, 帶來不同的味蕾享受蛋白杏仁茶杏仁味道香濃, 甜度適中將蛋白放進杏仁茶一起熬製, 喝下去尤其順滑及暖胃亦為這頓飯畫上完美句號~
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美麗華翠亨邨，老實講，以前嚟食真係有驚喜，成日都會有啲「嘩，正喎！」嘅時刻。今次再嚟，整體感覺係——仲有水準，但明顯冇咗以前咁精彩。唔係話唔好食，只係標準跌咗少少，啲味道冇以前咁突出。先講雞同叉燒，兩樣都算係今餐主角。雞皮滑，雞肉嫩，醬油味道啱啱好，食落仲有啲童年回憶。叉燒都做得唔錯，肥瘦適中，蜜汁掛得均勻，食落有肉香又唔會太乾。兩道燒味都值得推介，真係有返翠亨邨應有水準。片皮鴨方面，外皮都脆，不過肉質就偏乾咗啲，冇咁多肉汁。唔算失望，但同以前比，總係差少少火候。蒸魚都係正常發揮，魚肉新鮮滑溜，但整體感覺比較平穩，冇乜驚喜，食完唔會特別記得。翠亨邨依然係舒服嘅地方，服務都有禮，燒味依然有水準，特別係雞同叉燒，值得一試。雖然整體冇以前咁突出，但都係穩陣之選。如果同屋企人或者朋友來聚餐，呢度都唔會令你失望。
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主要想食片皮鴨，網上見到翠亨村評價唔錯，仲有米芝蓮推介，諗住係信心保證，點知食物水平都係一般般北京片皮鴨油脂均勻，肉質嫩滑不柴。侍應姐姐現場片鴨，薄餅柔韌，搭配甜麵醬、青瓜和蔥段，最特別係配有哈密瓜，入口層次豐富。整體水準不俗，唯醬料稍甜，同埋鴨味再濃郁些更佳。 冰鎮菠蘿咕嚕肉創新版咕嚕肉以冰鎮形式上桌，外層糖醋脆殼冷凍後更顯酥脆，內裡豬肉仍保持軟嫩。酸甜汁平衡得宜，搭配新鮮菠蘿的果香，冰火口感獨特，但係菠蘿同咕嚕肉分開上，感覺不太習慣第一刀叉燒蜜汁焦香滲透肌理，肉質鬆化多汁，感覺偏甜略帶油脂甘香，一般麻醬淮山淮山（山藥）切條，口感偏淋，裹上濃郁芝麻醬，香醇帶微甜，撒上白芝麻增添口感。頭抽煎鱈魚鱈魚煎至金黃，帶點焦香，頭抽（特製生抽）鹹鮮甘醇，滲入魚肉卻不掩其原味，搭配蔥段提香。招牌炒米粉米粉乾身不油，鑊氣十足，配料如芽菜、叉燒絲、蛋絲增添口感。醬油調味均勻，，屬傳統港式風味。整體而言，翠亨邨的菜式在傳統與創新間平衡，部分料理稍作改良，適合追求經典與新意的食客。
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月中有客戶邀請出席週年晚宴，在尖沙咀美麗華商場，如果唔係有人邀請真係唔知這裏咁多餐廳，搵咗好耐先搵到，最後先知原來有𨋢直達，一望餐單似乎相當唔錯。鴻運乳豬全體，當然係乳豬件，皮脆肉嫩，就是比較肥。鮑汁扣五頭鮑魚，炆得入味。xo醬翡翠玉帶子，帶子食得出鮮味。杏香百花丸，杏仁片脆，海鮮肉丸有鮮味彈牙。上湯蝦球伊麵，蝦球爽彈。海鹽蒸海斑就普普通通，有啲過熟。南乳吊燒雞皮脆入味，就唔太熱。和風櫻花蝦炒飯，櫻花蝦咸香，飯炒得乾身好味。高級食府係有啲堅持，除咗燒雞唔太熱，其他所有食物都係熱辣辣，上枱仲係出煙。
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