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2022-09-20
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收到風,老字號「竹園海鮮飯店」因深受疫情打擊,近月將三間分店合拼為一,於上環重新開店。地舖門面光鮮搶眼,不難找到。門外有個易拉架介紹今期做緊盆菜及秘製潮州翅優惠。落地玻璃窗後嘅用餐大堂光線充沛,散座均以屏風間開,感覺都好企理。七人派對於私隱度更高嘅廂房內進行,有專人招待,仲有個空氣清新機,尤其衛生舒適。最遲嘅XO仔到步時大家已經食緊前菜送酒酒。好在都仲趕得切享用濃潤且極富光澤嘅流心皮蛋!秘製潮州翅(推廣價$298/位):翅翅以砂鍋滾住上,並由經理哥哥親自續一分配。熱辣辣嘅潮州翅香濃潤滑,足料暖胃,特價期間實屬必吃之選!東星斑球($480):據悉東星當日啱啱新鮮劏出,應建議起肉炒球。意外地,東星斑球嘅魚皮超脆,魚肉軟嫩鮮美,吃畢舌上仍留有回香,長輩們無一不讚!正宗印度咖哩崩沙腩($298):厚厚嘅崩沙腩唔肥,鬆爽有咬口得黎仲一啲都唔韌。量足嘅咖哩汁少辣惹味,另配條熱手嘅法包($40/半條)可黏盡精華,掂呀!椒鹽海檀蝦($950):為怕大家食得狼狽,主人家專登安排師傅將瀨尿蝦預先去殼後方才以椒鹽炒出,瀨尿蝦肉爽脆甜美,入哂味兼好夠鑊氣。如相所示,橙色嘅瀨尿蝦膏成抽成串咁好顯眼,食落鮮香肥潤
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