10
9
0
Restaurant: Fairwood
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

Level4
2017-05-01 121 views
星期四在觀塘區中午找飯吃, 上咗呢間靚裝修嘅大快活嘆返個一個人的午餐,落單唔使五分鍾已經有得攞, 就知道係預先整好的煲仔飯了,臘腸煲仔飯個名好普通但經過店方精心設計改良過後同傳統的肉肉肉版本有幾大出入, 臘腸係只有一條短小精幹的, 雞係一兩件雞胸及一隻雞翅膀碎上, 雞肉沒太重醃味, 冬菇一粒, 淺綠色的應該係萵筍莖切粒味精清淡, 另一些淺啡色粒粒應該係梅菜但唔太咸亦唔太甜, 一清一濃兩種菜用在同一煲飯內,無論是味道/ 顏色對比都是經過計算過的!肉的比例少亦是刻意傳遞出這店的健康為主的訊息, 由於個煲唔太熱即使倒入豉油再蓋上煲蓋焗多五分鐘都只係得少少飯焦, 如果想為食飯焦而柯打呢煲飯的話肯定有點失望, 不過食個飽飯就一定得, 希望餐廳方面設計餐單時候能夠一併諗原本這個餐的上菜溫度? 怎樣才是這度菜的精神? 即使要改革亦應該多方考慮多次試驗才付諸實行, 現在這版本變成係一個保溫飯盒!!材料/味道都ok只是風味不一樣了, 
星期四在觀塘區中午找飯吃, 上咗呢間靚裝修嘅大快活嘆返個一個人的午餐,落單唔使五分鍾已經有得攞, 就知道係預先整好的煲仔飯了,臘腸煲仔飯個名好普通但經過店方精心設計改良過後同傳統的肉肉肉版本有幾大出入, 臘腸係只有一條短小精幹的, 雞係一兩件雞胸及一隻雞翅膀碎上, 雞肉沒太重醃味, 冬菇一粒, 淺綠色的應該係萵筍莖切粒味精清淡, 另一些淺啡色粒粒應該係梅菜但唔太咸亦唔太甜, 一清一濃兩種菜用在同一煲飯內,無論是味道/ 顏色對比都是經過計算過的!肉的比例少亦是刻意傳遞出這店的健康為主的訊息, 由於個煲唔太熱即使倒入豉油再蓋上煲蓋焗多五分鐘都只係得少少飯焦, 如果想為食飯焦而柯打呢煲飯的話肯定有點失望, 不過食個飽飯就一定得, 希望餐廳方面設計餐單時候能夠一併諗原本這個餐的上菜溫度? 怎樣才是這度菜的精神? 即使要改革亦應該多方考慮多次試驗才付諸實行, 現在這版本變成係一個保溫飯盒!!材料/味道都ok只是風味不一樣了, 
21 views
1 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-02-23
Dining Method
Dine In
Spending Per Head
$48 (Lunch)