968
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Restaurant: Mini Bangkok Seafood and Grill
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

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今日來了九龍城這間泰國餐廳吃火鍋:我們點了這個火鍋二人餐:湯底選了椰汁湯底。材料有:安格斯牛肉,豬肉片,鮮蝦,魷魚,雜菜,粉絲首先,椰汁湯底的獨特風味為火鍋增添豐富的熱帶風情。椰汁的香甜與奶香相結合,讓湯底喝起來非常滑順,可以為各種食材增添層次感。這樣的湯底尤其適合海鮮和肉類搭配,能突顯食材的鮮美。再來,安格斯牛肉質地鮮嫩,肉味十足,更能與椰汁湯底相輔相成。豬肉片則為整體增添厚實的口感,讓火鍋味道更均衡。鮮蝦和魷魚則是海鮮的亮點,鮮甜的口感及彈性,搭配椰汁的輕盈感,讓人在口中感受到海洋的清新。雜菜和粉絲則為火鍋增添色彩和口感的多樣性,雜菜提供脆爽的口感,而粉絲則吸收湯底的精華,帶來豐富風味。小曼谷炒飯(蟹柳,札肉,豬頸肉,蝦蛋包飯)蟹柳的甜味和海鮮的鮮味增加蛋包飯的鮮香感,與炒飯的調味相輝映。札肉肉質柔軟、油脂豐富的肉品,搭配蛋包飯能增添口感層次,讓每一口都充滿肉香。豬頸肉本身的肉質帶有香氣,油花分布均勻,為蛋包飯增添豐富肉味,吃起來特別多汁。蝦肉的鮮嫩和彈性,為這道菜品增添清新感,搭配雞蛋和米飯的綿密口感,形成很好的對比。
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今日來了九龍城這間泰國餐廳吃火鍋

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我們點了這個火鍋二人餐:

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湯底選了椰汁湯底。

材料有:
安格斯牛肉,豬肉片,鮮蝦,魷魚,雜菜,粉絲

首先,椰汁湯底的獨特風味為火鍋增添豐富的熱帶風情。椰汁的香甜與奶香相結合,讓湯底喝起來非常滑順,可以為各種食材增添層次感。這樣的湯底尤其適合海鮮和肉類搭配,能突顯食材的鮮美。

再來,安格斯牛肉質地鮮嫩,肉味十足,更能與椰汁湯底相輔相成。豬肉片則為整體增添厚實的口感,讓火鍋味道更均衡。

鮮蝦和魷魚則是海鮮的亮點,鮮甜的口感及彈性,搭配椰汁的輕盈感,讓人在口中感受到海洋的清新。

雜菜和粉絲則為火鍋增添色彩和口感的多樣性,雜菜提供脆爽的口感,而粉絲則吸收湯底的精華,帶來豐富風味。

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小曼谷炒飯(蟹柳,札肉,豬頸肉,蝦蛋包飯)

蟹柳的甜味和海鮮的鮮味增加蛋包飯的鮮香感,與炒飯的調味相輝映。

札肉肉質柔軟、油脂豐富的肉品,搭配蛋包飯能增添口感層次,讓每一口都充滿肉香。

豬頸肉本身的肉質帶有香氣,油花分布均勻,為蛋包飯增添豐富肉味,吃起來特別多汁。

蝦肉的鮮嫩和彈性,為這道菜品增添清新感,搭配雞蛋和米飯的綿密口感,形成很好的對比。





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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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