28
19
10
Restaurant: Sky Cuisine
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
Level3
42
0
不過不失之酒樓
2020-03-20 4641 views
晚上從澳門到上環碼頭乘船回來，便從網上找到這間中式酒樓。大沙巴龍躉兩味我比較喜歡干煸斑頭腩，因為有醬油味的，味道比較濃。魚肉也很多，骨比較少。但是碧綠炒班球，味道較為清淡，西蘭花比較硬，適合愛健康的人。一魚兩食，$298，價錢不算便宜，但由於店舖位於上環地區，所以還算可以。東瀛鴛鴦碧綠蝦球我比較喜歡在酒樓點蝦球，因為蝦比較大，通常都是用新鮮的大蝦，挑掉蝦腸，再以西芹伴碟。這間的蝦挺新鮮的，都係肉質比較彈牙。本來還想要一道佛跳牆，可惜來得比較晚，已售罄。
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晚上從澳門到上環碼頭乘船回來，便從網上找到這間中式酒樓。


大沙巴龍躉兩味
我比較喜歡干煸斑頭腩，因為有醬油味的，味道比較濃。魚肉也很多，骨比較少。但是碧綠炒班球，味道較為清淡，西蘭花比較硬，適合愛健康的人。

一魚兩食，$298，價錢不算便宜，但由於店舖位於上環地區，所以還算可以。

東瀛鴛鴦碧綠蝦球
我比較喜歡在酒樓點蝦球，因為蝦比較大，通常都是用新鮮的大蝦，挑掉蝦腸，再以西芹伴碟。這間的蝦挺新鮮的，都係肉質比較彈牙。

本來還想要一道佛跳牆，可惜來得比較晚，已售罄。
碧綠炒班球
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干煸斑頭腩
73 views
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東瀛鴛鴦碧綠蝦球
$188
60 views
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0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-01-20
Dining Method
Dine In
Spending Per Head
$150 (Dinner)
Recommended Dishes
干煸斑頭腩