班蘭葉印尼餐廳

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Item: Pandan Leaf Indonesian Restaurant
Rating: 5
Author: foodetective852

Pandan Leaf Indonesian Restaurant

4.5

663 Reviews

Taste

Decor

Service

Hygiene

Value

22562

Causeway Bay

$51-100

Indonesian Salt & Sugar Reduction Restaurant

598

Info:
Restaurant:	Pandan Leaf Indonesian 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

foodetective852

Level4

122

地道印尼美食@銅鑼灣銅鑼灣有好幾間印尼餐廳㗎，糖街依間成日經過，今次係第一次食，見佢 menu都好多嘢揀！既然未食過就叫咗個應有盡有嘅小食拼盤，有炸雞、烤雞翼、炸黃豆餅、炸秋葵同炸豆腐。黃豆餅係經過發酵，質感紮實，係素食嚟㗎～炸豆腐就似唔臭嘅臭豆腐，哈哈，香口但入面好軟。平時秋葵都係做涼菜多，依度炸到佢脆卜卜，好食花膠湯粉皮好滋補咁，而且可以配嘅主食有好多款，我最後揀咗燒牛仔骨花膠湯粉皮。花膠湯有勁大塊花膠，香醇兼有膠骨原嗰種少少漿口，真係足料湯嘅味道濃郁美味，粉皮好嫩滑𠻹㗎，食下食下就飲哂啲湯 lu。燒牛仔骨因為用咗秘製醬汁去燒，顏色深啲寧舍惹味。啲牛仔骨大塊多肉嘅，份量多又入味，食到舔舔脷啊印尼嘅四大天王原來係班蘭雞、巴東牛肉、沙甸魚同加多加多沙律，咩都想試下就啱哂。班蘭雞嘅肉質好嫩滑，沙甸魚撈咗辣椒不過唔會太辣。巴東牛肉其實係牛腩嚟，用椰漿加好多香料去燉煮，要燉好耐所以十分香滑。最後一樣係加多加多沙律，Gado-gado 係雜錦咁解，依個沙律有胡蘿蔔條、豆角同椰菜等等材料，最特別就係落咗沙嗲醬，有別於西式嘅沙律呢個飯轉咗做班蘭尖塔飯，另外有椰汁飯同黃姜飯，一場嚟到食

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