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Item: Pang's Kitchen
Rating: 4
Author: shukudon

Pang's Kitchen

3.5

130 Reviews

Taste

Decor

Service

Hygiene

Value

14498

Happy Valley

$201-400

Guangdong Noodles/Rice Noodles Tea Restaurant Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Pang's Kitchen

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

shukudon

Level4

200

約一年前，彭慶記剛摘星時來過一次，最念念不忘的菜是薑蔥魚鰾煲，所以點菜首選此項。是晚男士較多，所以多點了肉，有招牌蒜香骨、鹽焗雞、糯米釀雞翼、砵酒焗生蠔。再點了蝦醬唐生菜。仍然是覺得薑䓤魚鰾煲超級好吃，不枉我時時記掛此餸。它的切法很特別，可以用手拿起，像吃羊架般。喜歡吃魚的人最愛吃骨，但對於怕吃骨的人，它又有肉地。味道說不出的冶味，又帶薑蔥的香味。（9/10）釀雞翼足有雞脾那麼大，外脆、內有香口糯米飯，又香口、又飽肚。（7/10）蒜香骨亦是食肉獸至愛，送飯超正。（7/10）焗生蠔不夠肥美，汁亦未夠冶味。（7/10）菜和鹽焗雞普通，下次不會再點。我們六時多到逹，轉瞬已滿座，看來仍然火紅！

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約一年前，彭慶記剛摘星時來過一次，最念念不忘的菜是薑蔥魚鰾煲，所以點菜首選此項。
是晚男士較多，所以多點了肉，有招牌蒜香骨、鹽焗雞、糯米釀雞翼、砵酒焗生蠔。再點了蝦醬唐生菜。
仍然是覺得薑䓤魚鰾煲超級好吃，不枉我時時記掛此餸。它的切法很特別，可以用手拿起，像吃羊架般。喜歡吃魚的人最愛吃骨，但對於怕吃骨的人，它又有肉地。味道說不出的冶味，又帶薑蔥的香味。（9/10）
釀雞翼足有雞脾那麼大，外脆、內有香口糯米飯，又香口、又飽肚。（7/10）
蒜香骨亦是食肉獸至愛，送飯超正。（7/10）
焗生蠔不夠肥美，汁亦未夠冶味。（7/10）
菜和鹽焗雞普通，下次不會再點。
我們六時多到逹，轉瞬已滿座，看來仍然火紅！