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Restaurant: Megan's Kitchen
Offer: Dine and earn miles at this Cathay partner restaurant !
Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.
Other Cathay Terms & Conditions apply.
Restaurant: Megan's Kitchen
Info:

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
Level3
75
0
小菜可以不吃
2018-08-04 4361 views
家中長輩壽宴，訂左間vip房，可以容納十八人，最低消費五千蚊，地方都可以有張大梳化，兩部電視同獨立廁所餐牌上大部分海鮮同少部份家禽肉類要預訂，本來諗住訂蛋白花雕蒸蟹，但每隻索價高達$2400 ，再問下椒鹽蟹鉗幾錢一隻，得到嘅回覆係千一蚊一隻蟹，16隻鉗要8隻蟹總共$8800 ，當堂呆左，當然我諗個蟹身加d錢可以整多一味嘅，但係已經冇再追問落去嘅必要，此等價格實非吾等蟻民可以承受，最後只係預訂左幾個比較平嘅小菜先黎兩個小食酸薑皮蛋同椒鹽鮮魷，酸薑唔係好夠酸但係都叫做冇渣，皮蛋亦唔係太溏心，都叫做不過不失啦。椒鹽鮮魷炸得脆口，但係略為過火左少少有啲老，調味都可以雪梨胡麻醬爆蝦球$238/8隻：蝦球都係用一般酒席用的急凍大蝦球，唔算有鮮味，而且個蝦球應該已經炸咗一段時間，上枱嘅時候啲皮已經有啲硬同埋凍左少少，胡麻醬味道亦唔突出蒜香牛油焗帆立貝$48/隻：一食就知道係急凍貨色，咁當然以呢度嘅海鮮消費水平$48一隻絕對唔會有新鮮貨俾你，最大敗筆係個汁，一啲蒜同牛油味都冇，只係一個淡而無味嘅忌廉汁，唯一優點係火路控制得好，貝肉都算嫩支竹炆海班$1300: 條魚有兩斤零重左右，家中釣魚高手話一定唔係
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家中長輩壽宴，訂左間vip房，可以容納十八人，最低消費五千蚊，地方都可以有張大梳化，兩部電視同獨立廁所

餐牌上大部分海鮮同少部份家禽肉類要預訂，本來諗住訂蛋白花雕蒸蟹，但每隻索價高達$2400 ，再問下椒鹽蟹鉗幾錢一隻，得到嘅回覆係千一蚊一隻蟹，16隻鉗要8隻蟹總共$8800 ，當堂呆左，當然我諗個蟹身加d錢可以整多一味嘅，但係已經冇再追問落去嘅必要，此等價格實非吾等蟻民可以承受，最後只係預訂左幾個比較平嘅小菜

先黎兩個小食酸薑皮蛋同椒鹽鮮魷，酸薑唔係好夠酸但係都叫做冇渣，皮蛋亦唔係太溏心，都叫做不過不失啦。椒鹽鮮魷炸得脆口，但係略為過火左少少有啲老，調味都可以

雪梨胡麻醬爆蝦球$238/8隻：蝦球都係用一般酒席用的急凍大蝦球，唔算有鮮味，而且個蝦球應該已經炸咗一段時間，上枱嘅時候啲皮已經有啲硬同埋凍左少少，胡麻醬味道亦唔突出

蒜香牛油焗帆立貝$48/隻：一食就知道係急凍貨色，咁當然以呢度嘅海鮮消費水平$48一隻絕對唔會有新鮮貨俾你，最大敗筆係個汁，一啲蒜同牛油味都冇，只係一個淡而無味嘅忌廉汁，唯一優點係火路控制得好，貝肉都算嫩

支竹炆海班$1300: 條魚有兩斤零重左右，家中釣魚高手話一定唔係游水魚，只係冰鮮貨色，食落又的確係冇乜鮮味同魚味，枝竹炆得唔夠淋，個汁亦冇乜味，部長仲話呢個係佢地招牌菜，真係無言

黑松露醬燒雞$500: 打開煲蓋係叫做有啲黑松露香味，但係只係流於表面，啲味根本就入唔到雞肉裏面，雞皮反而因為咁樣而焗到林晒，睇返圖就知啲雞肉都係白色冇入到味嘅，五百幾一隻雞實在不值

野菜蒸美國牛肋肉$476/雙例：其實只係將啲火鍋用嘅肥牛片擺喺塊椰菜上邊蒸熟佢，另外上一碟煮過嘅豉油俾你點黎食，毫無烹調技巧可言，一個雙份例牌只有大概20多片牛肉， 15個人一人兩塊都冇，牛肉切得都幾薄但係都算有牛味嘅

士多啤梨骨$108: 算係比較好食嘅一碟，士多啤梨汁酸甜開胃，排骨亦炸得夠脆

金粟釀福袋$38/件：另一搵笨之作，其實只係將現成粟米粒放入腐皮袋裏面再打過玻璃茨，一件只有湯匙左右大小，佢收呢個價錢應該大部份都係人工嚟嘅

鮑汁荷葉飯$398/12位用：飯粒偏濕，但味道都唔錯，有雞粒同少量瑤柱絲蝦粒

整體評價： 菜色欠佳 價格離地 地方舒適 服務有禮





支竹炆海班
$1300
70 views
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黑松露醬燒雞
$500
74 views
1 likes
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金粟釀福袋
$570
74 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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