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| Restaurant: | Sky Cuisine |
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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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5-min walk from Exit B1, Lai Chi Kok MTR Station
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Telephone
23632221
Opening Hours
Today
07:00 - 23:00
Mon - Sun
07:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
中國人傳統都喜歡一盅兩件，飲早茶。而家因為工作疲倦，星期六、日都去酒樓飲早茶食午餐攪掂，即一盅兩件加一個午飯。今日又去到星月樓，我叫咗星月蝦餃皇，爽口的蝦，十分好味，大大件牛肉球，同埋叫咗一個燒臘叉燒麵，食完已經已經好滿足，所以中國人嘅傳統文化之值得保留。
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踏入這家餐廳，嗅到嘅第一陣香味已經係引人入勝😋。首先黎到塊乳豬皮，真係脆到彈牙，仲有叉燒肥而不膩，味道宜人得嚟唔會俘躄口。轉個頭試咗咕嚕肉，簡直驚喜，甜薯與肉嘅口感恰到好處，一口唔夠食！沙巴龍躉肉質絲滑，入口即溶，幾好食嘅！雞皮香脆，肉質嫩滑，輕輕一拉就散開嚟，飽滿嘅口感真係無得頂！不過啊，濃湯魚腐浸菜苗有啲過鹹，影響咗整體食感。講實話，份量大到驚人，難怪隔籬枱都邊食邊打包😂。著實值得一試嘅酒家，質量同份量都係完美嘅組合。呢度嘅食物真係令人滿意到讚嘆不已！下次再嚟，一定仲要試其他菜式！👍🤤🥢
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星期日10:05經過大廈樓下，見到個poster介紹嘅孖寶幾吸引，打算上去試吓，去到酒樓居然有位，但樓下酒樓要攞飛排隊🤔，一上到去直接入座，問侍應攞孖寶點心紙，原來過了10點沒有孖寶，為何不在poster說明？點了點心及小食，sorry! 原來小食11:00後，那麼我可以食什麼，sorry! 只能選擇沒有優惠的點心那一頁，星期日應該吃得盡情一點，結果卻只能這樣，點了3個點心算了。明明得2位，但寫4位茶錢😅我們點了炸雲吞，其中一件只得雲吞皮😅，整體食物比以前鹹好多，不值得一試。
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新鮮生豬肉蟹籽燒賣皇，真係係人生中嘅第一次，諗住新鮮滾熱辣噤去品嘗蟹籽燒賣皇，點知一咬一啖後，好似軟淋淋的生肉味，跟住吐都吐唔切噤望吓啦，點知原來啲豬肉睇落極新鮮生豬肉，係生豬肉呀！大佬呀，依家啲豬肉都話有啲問題，噤樣攪法真係好無奈，只係換返籠就算了，經理也沒處理一下，真係今日的經歷，令我畢生難忘………
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疫情後再來這酒樓飲茶，點了幾款點心，款款都滿意，水準不錯。鮮蝦莧菜餃，餡料滿滿，菜香蝦爽，皮薄通透容易咀嚼。鮮蝦炸雲吞，雲吞皮炸得金黃香脆，每件都有蝦肉在內，醮上甜酸醬同吃特別滋味。潮州蒸粉果，和鮮蝦莧菜餃一樣，外皮通透軟滑，可見皮內餡料漲實量多，花生，馬蹄，菜甫等口感爽脆，鹹度適中。蟹籽燒賣皇：肉質爽口彈牙。蘿蔔千絲酥：外面多層酥皮入口鬆化，內層絲絲蘿蔔香甜，熱騰騰上檯，即做即吃夠美味。蛋白杏仁茶，杏仁味道香濃，蛋白滑滑，不過於黏稠，茶質厚薄剛好，綿滑有緻。
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