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Item: Le Saigon Cuisine
Rating: 4
Author: sophie23

Le Saigon Cuisine

629 Reviews

Taste

Decor

Service

Hygiene

Value

12645

Tsuen Wan

$51-100

Vietnamese Noodles/Rice Noodles Salt & Sugar Reduction Restaurant

494

Info:
Restaurant:	Le Saigon Cuisine

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

sophie23

Level4

168

蟹膏湯檬、香茅豬肉撈檬、米紙蝦卷係主打菜，可惜米紙蝦卷係晚巿限定，食晏就試咗春卷先啦。春卷熱辣辣兼香脆，零油膩，饀料多素少肉。醬汁帶點魚露的鹹，微辣，夠特別，令春卷更美味。香茅豬肉撈檬大大碗，肉量多，香茅味淺。檬粉有啲似米線，但比米線幼同爽口，唔會越食越滯，撈埋香葉、生菜、蘿蔔、青瓜同花生等配料一齊食，口感豐富。碗內已放咗撈檬汁，不妨先撈勻一轉試吓味，再決定要唔要加汁。估唔到蟹膏湯檬的份量比豬檬更大。湯，充滿蝦蟹的鮮美，番茄的清香，唔會越飲越口渴，略嫌個湯唔夠熱。香葉下面嘅蒸蛋，據網友講，蟹膏就喺蒸蛋入面。幾款餸之中，最喜歡依次係扎肉（同喺河內買返嚟的一樣味道）、豆卜（吸晒湯的精華）、豬紅（夠入味冇怪味）、蒸蛋同番茄。呢碗粉，適合兩三個人些牙食，咁先有更多胃空間試其他菜。芒果奶昔香濃得嚟唔死甜，椰青夠大隻、多水兼夠凍，刮埋椰青肉嚟食，多三分好味。食得開心的一餐，會再嚟試其他菜。不過呢，希望下次唔會再望到牆身有小昆蟲陪食。佢哋雖然冇飛埋嚟，依然好出眾喔。

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蟹膏湯檬、香茅豬肉撈檬、米紙蝦卷係主打菜，可惜米紙蝦卷係晚巿限定，食晏就試咗春卷先啦。春卷熱辣辣兼香脆，零油膩，饀料多素少肉。醬汁帶點魚露的鹹，微辣，夠特別，令春卷更美味。

香茅豬肉撈檬大大碗，肉量多，香茅味淺。檬粉有啲似米線，但比米線幼同爽口，唔會越食越滯，撈埋香葉、生菜、蘿蔔、青瓜同花生等配料一齊食，口感豐富。碗內已放咗撈檬汁，不妨先撈勻一轉試吓味，再決定要唔要加汁。

估唔到蟹膏湯檬的份量比豬檬更大。湯，充滿蝦蟹的鮮美，番茄的清香，唔會越飲越口渴，略嫌個湯唔夠熱。香葉下面嘅蒸蛋，據網友講，蟹膏就喺蒸蛋入面。幾款餸之中，最喜歡依次係扎肉（同喺河內買返嚟的一樣味道）、豆卜（吸晒湯的精華）、豬紅（夠入味冇怪味）、蒸蛋同番茄。呢碗粉，適合兩三個人些牙食，咁先有更多胃空間試其他菜。芒果奶昔香濃得嚟唔死甜，椰青夠大隻、多水兼夠凍，刮埋椰青肉嚟食，多三分好味。