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Item: Noble Imperial
Rating: 3
Author: KayanChong1124

Noble Imperial

65 Reviews

Taste

Decor

Service

Hygiene

Value

17649

Tai Kok Tsui

$101-200

Chiu Chow Stir-Fry Food Wise Eateries

Info:
Restaurant:	Noble Imperial

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

KayanChong1124

Level3

又係呢間潮式小店，今次多啲人試左好多新菜式，碟碟有驚喜。事先預留左醉乳鴿同鵝肝：🐦🐤炸乳鴿就食得多，以酒入饌就第一次見。肉質嫩滑，酒味都幾出但唔會好烈。鵝肝入口即溶，滑到好似浸入左酒入面，再係舌上融化出鮮美味。呢兩樣預訂特色菜式，一轉對乳鴿同鵝肝既睇法，係新既刺激！上湯蘿蔔：🥕蘿蔔入口完全冇渣，都吸收左金華火腿上湯嘅精華，鍾意食蘿蔔嘅朋友一定要試。烏頭：🐟潮式既蒸烏頭，冷而鮮，用鹽調出鮮魚嘅味道已經唔錯，略嫌肉質可以更滑就更好。滷水鵝同埋滷鵝頭：滷水味保持一貫嘅水準，滷水鹹甜味調味得宜，食極唔膩。

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又係呢間潮式小店，今次多啲人試左好多新菜式，碟碟有驚喜。

事先預留左醉乳鴿同鵝肝：🐦🐤
炸乳鴿就食得多，以酒入饌就第一次見。肉質嫩滑，酒味都幾出但唔會好烈。
鵝肝入口即溶，滑到好似浸入左酒入面，再係舌上融化出鮮美味。
呢兩樣預訂特色菜式，一轉對乳鴿同鵝肝既睇法，係新既刺激！

上湯蘿蔔：🥕
蘿蔔入口完全冇渣，都吸收左金華火腿上湯嘅精華，鍾意食蘿蔔嘅朋友一定要試。

烏頭：🐟
潮式既蒸烏頭，冷而鮮，用鹽調出鮮魚嘅味道已經唔錯，略嫌肉質可以更滑就更好。

滷水鵝同埋滷鵝頭：
滷水味保持一貫嘅水準，滷水鹹甜味調味得宜，食極唔膩。