創發潮州飯店

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Item: Chong Fat Chiu Chow Restaurant
Rating: 4
Author: ChiFaiJacksonAu

Chong Fat Chiu Chow Restaurant

208 Reviews

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10185

Kowloon City

$51-100

Chiu Chow Stir-Fry Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Chong Fat Chiu Chow Restaurant

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

ChiFaiJacksonAu

Level3

二十多年沒有再幫襯創發，今天特意約了朋友來懷舊一下。2層店，只開放地下，生意沒有像機場在的時間暴滿，但8点也是滿座的。坐下侍應姐姐便放下潮州功夫茶和4個小食，炸花生（脆），生咸菜（咸），豆腐干菜脯，炸魚仔（香脆好吃，骨也可以吃掉），前菜好像收了10元一枱。猪腳凍這菜式在坊間已很少供應，入口膠原重，煙煙韌韌有嚼勁，淡淡滷水味道，好吃。滷水鵝片鵝腸鵝片入味不咸沒有渣，腸帶些肥糕新鮮爽脆，不錯。可惜碟頭小了些！潮州紅燒翅翅伴以小碟莞茜，但翅湯不夠熱便不加入進食。翅足湯稠濃郁還有些銀芽另口感更皆，這價錢也底食。炸豆腐豆腐質感跟平常吃的不一樣，比較綿密，入口軟糯，外皮乾身香脆，醮上韮菜鹽水吃，絕配。炸三棗（蝦棗，蟹棗，墨魚卷）炸物不油很乾爽香脆，味道香口，墨魚卷加入了馬蹄粒特別出色煙靭爽口。煎蠔烙蠔餅是煎不是炸的，蠔仔大隻，新鮮沒有腥味，蛋香濃郁。炒豆苗豆苗豬油青炒，脆嫩，但份量很小。楜椒咸菜豬肚湯很重楜椒味，暖胃，不吃辣的可能吃不了。豬肚和粉腸才料新鮮，沒有豬騷味，入口軟淋，也是必吃。反沙芋條反沙芋條可以逐條點，7元一條，大約半小時便從廚房出鍋，待應捧着逐枱問人少的枱要多少條，然後放下。芋條粉

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