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Restaurant: Satay Inn (Hong Kong Gold Coast Hotel)
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

Level4
2024-01-06 799 views
今次黃金海岸 staycation 可以話以一餐令人愜意的午餐作結束。之前一口氣試過整聖誕蛋糕同陶瓷,花費不少精力,當然要餐好既,之前一晚已經 Fine Dining,而酒店實在有好多餐廳,今次就選擇了沙嗲軒。見幾朋友在附近上班,就找來一齊聚舊兼飯聚。天氣近有點乾燥,就來了一壺金盞花雪梨川貝紅棗杞子茶($58)同大家share,清潤甜美,對喉嚨好舒適,如果想試多款,仲有豆奶薏米水($58)。其實餐廳的午市套餐都幾抵,一個價錢,已包含前菜、主菜及甜品,亦可以優惠價$25,享用薏米水、白咖啡或拉茶。前菜可以在肉骨茶、脆炸蝦片或Rojak(星洲蝦糕沙律)之中三選一,今次人多,就三款都點了。肉骨茶做前菜已經好有誠意,仲要配上油條同黑醬油,夠認真,爭碗白飯就可以變身套餐。脆炸蝦片脆卜卜,如果囝囝係度一定比佢掃清光。Rojay係星馬名物,好鍾意番石榴同菠蘿蘸上醬汁之後既味道,今次可以一次過食均晒,真好。牛肉粿條湯($168)配料勁多,牛腩、牛筋、牛肚及手打牛丸舖滿整個碗,下面是滑溜的河粉,呷一口濃稠的牛肉湯,滋味滿分。香菇肉脞麵($158)又係勁豐富,有肉脞、豬肉片、肉丸、豬肝、魚片及鮮蝦雲吞,最
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今次黃金海岸 staycation 可以話以一餐令人愜意的午餐作結束。

之前一口氣試過整聖誕蛋糕同陶瓷,花費不少精力,當然要餐好既,之前一晚已經 Fine Dining,而酒店實在有好多餐廳,今次就選擇了沙嗲軒。
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見幾朋友在附近上班,就找來一齊聚舊兼飯聚。
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天氣近有點乾燥,就來了一壺金盞花雪梨川貝紅棗杞子茶($58)同大家share,清潤甜美,對喉嚨好舒適,如果想試多款,仲有豆奶薏米水($58)

其實餐廳的午市套餐都幾抵,一個價錢,已包含前菜、主菜及甜品,亦可以優惠價$25,享用薏米水、白咖啡或拉茶。

前菜

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可以在肉骨茶、脆炸蝦片或Rojak(星洲蝦糕沙律)之中三選一,今次人多,就三款都點了。

肉骨茶做前菜已經好有誠意,仲要配上油條同黑醬油,夠認真,爭碗白飯就可以變身套餐。

脆炸蝦片脆卜卜,如果囝囝係度一定比佢掃清光。

Rojay係星馬名物,好鍾意番石榴同菠蘿蘸上醬汁之後既味道,今次可以一次過食均晒,真好。
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牛肉粿條湯($168)


配料勁多,牛腩、牛筋、牛肚及手打牛丸舖滿整個碗,下面是滑溜的河粉,呷一口濃稠的牛肉湯,滋味滿分。
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香菇肉脞麵($158)


又係勁豐富,有肉脞、豬肉片、肉丸、豬肝、魚片及鮮蝦雲吞,最緊要係有豬油渣加持,真係無得輸,粗蛋麵又無乜梘水味,仲有辣椒豉油蘸點,比我掃到見碗底。
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仗著人多,選來了沙爹軒家庭拼盤($728 / 四位)
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賣相真係好澎湃,就先試試沙爹,雞肉、豬肉串各四串(共8串),醃得入味,又有些少焦香,靈魂係沙嗲汁,調得香口惹味,少許辣度更挑起食慾。
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另外新加坡咖哩角(4件),望落有點似新年的油角,咬開餡料是辣雞肉、薯仔及洋蔥,非常香口,但感覺幾熱氣。
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中間位置是胡椒蝦(4件),很細心地將背位剖開,不單易於入味,食起來更方便。

蝦肉是預期中的爽彈,而且一陣胡椒的辛香,正。
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其實太太同我都好鐘意食海南雞飯,尤其是個雞油飯做得好更加係得分點,沙嗲軒押上招牌兩個字的招牌海南雞飯,單點都要$198,家陣拼盤有半隻上就更加抵食。
係專門店食果然有保證,雞肉嫩而油飯香,三色醬油齊上,美味倍增。

星州地道蟹風味($528)

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本身有星州胡椒蟹或星州咖哩或黑醬油蟹三款煮法,以黑醬油煮又真係未食過,試下都好。

肉蟹本身睇落斤半以上跑不了,加入金不換去煮更是有亞熱帶風味,黑醬油完全滲入蟹肉之中,惹味到極,最佳享用方法當然係拎上手食。

個人覺得都好應該有杯酒飲下,因為加$18可享紅酒或白酒一杯,而加$30可享白飯兩碗或印度千層油酥餅兩件,如果兩個人叫一碟,加$30來件油酥餅蘸汁食,真係可以頂得一餐。

甜品

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椰汁黑糯米

每天都不同的甜品,而今次是椰汁黑糯米,甜度啱啱好,糯米煙韌,椰味帶來幽香,很不錯。

雖然酒店有好多餐廳,不過環顧屯門區,沙嗲軒似乎毫無對手,睇落好似遠少少,但去開附近又可以加入用膳list。


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