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Restaurant: Chong Fat Chiu Chow Restaurant
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
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外賣花生豬尾只係見到花生
2024-09-01 501 views
九龍城呢間老字號潮菜館，三十幾年前已經有去，以前就算訂咗枱都隨時要門口等一個鐘頭，但係10多年前開始已經好少見到有人喺門口排隊，究竟係點解呢？其實佢嘅口味係真係正宗嘅，不過食物質素，服務態度真係越做越差，收得貴都唔係問題，當啲客係傻仔先至衰。十幾年前試過喺創發食響螺炒片，$1500+一隻響螺，唔知係咪見我人少得三個人，仲要有兩個老人家所以名恰我，炒出來只係得五小片響螺，問個夥計，佢仲好串大大聲話響螺係剩係得個殼重，切出嚟係得咁少。雖然我唔係咩富貴人家，但係響螺我都唔係第一次食，斤幾一隻響螺，只係起到五少薄片響螺肉，都應該只有創發先咁離譜。自此其實已講過唔再去創發。今日揸車經過九龍城，突然想起創發嘅花生豬尾，呢啲平價舊式潮州菜已經好少有地方有得食，所以膽粗粗入去創發諗住買個外賣花生豬尾加餸，因為我趕時間，連加熱都叫個夥計不用，$80蚊一盒一啲都唔貴，我見個夥計好快手，仲諗住俾個like佢，好彩臨走前打開望一望，原來一盒花生豬尾，得三舊，超過80%個盒都係裝花生。我當然即刻又問個夥計，佢今次仲搞笑，大大聲話「唔會喎，我明明數着有五粒喎」，原來$80一盒嘅豬花生豬味只係得五粒，仲要有兩嚿得指
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九龍城呢間老字號潮菜館，三十幾年前已經有去，以前就算訂咗枱都隨時要門口等一個鐘頭，但係10多年前開始已經好少見到有人喺門口排隊，究竟係點解呢？
其實佢嘅口味係真係正宗嘅，不過食物質素，服務態度真係越做越差，收得貴都唔係問題，當啲客係傻仔先至衰。十幾年前試過喺創發食響螺炒片，$1500+一隻響螺，唔知係咪見我人少得三個人，仲要有兩個老人家所以名恰我，炒出來只係得五小片響螺，問個夥計，佢仲好串大大聲話響螺係剩係得個殼重，切出嚟係得咁少。雖然我唔係咩富貴人家，但係響螺我都唔係第一次食，斤幾一隻響螺，只係起到五少薄片響螺肉，都應該只有創發先咁離譜。自此其實已講過唔再去創發。
今日揸車經過九龍城，突然想起創發嘅花生豬尾，呢啲平價舊式潮州菜已經好少有地方有得食，所以膽粗粗入去創發諗住買個外賣花生豬尾加餸，因為我趕時間，連加熱都叫個夥計不用，$80蚊一盒一啲都唔貴，我見個夥計好快手，仲諗住俾個like佢，好彩臨走前打開望一望，原來一盒花生豬尾，得三舊，超過80%個盒都係裝花生。我當然即刻又問個夥計，佢今次仲搞笑，大大聲話「唔會喎，我明明數着有五粒喎」，原來$80一盒嘅豬花生豬味只係得五粒，仲要有兩嚿得指甲咁上下大都計數，唔怪之得你會用「粒」來形容唔係用「嚿」啦😂
我衰有老花，真係細到睇唔到，所以最尾我擺返低盒嘢，$80豪比你，呢間餐廳我食唔起，咁嘅服務態度，令我覺得好似返咗香港七八十年代，啲舖頭呃得就呃，只有傻仔先至會去！

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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