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Restaurant: The Chairman
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
2013-09-21 1783 views
想不到有點事到大班樓一行,口痕痕說想食雞油花雕蒸大花蟹,結果是坐言起行,中蟹連加一索價近$1300,每次蒸都是分兩次,目的是因應花蟹大小而調教花雕的濃度,力求每個細節都不能出錯,芳香撲鼻,蟹肉鮮甜可口,除了原先的陳村粉,另外再加點一碗飯撈起,十分滋味。最後,當然是來兩球雪糕,子薑雪糕入口清新而杞子雪糕清甜,令人再三回味。
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想不到有點事到大班樓一行,口痕痕說想食雞油花雕蒸大花蟹,結果是坐言起行,中蟹連加一索價近$1300,每次蒸都是分兩次,目的是因應花蟹大小而調教花雕的濃度,力求每個細節都不能出錯,芳香撲鼻,蟹肉鮮甜可口,除了原先的陳村粉,另外再加點一碗飯撈起,十分滋味。
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最後,當然是來兩球雪糕,子薑雪糕入口清新而杞子雪糕清甜,令人再三回味。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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