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Restaurant: Nanhai No.1
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
2024-09-29 5851 views
今年的第一餐慶生飯,選了在這裝修不久,重新開業的「南海一號」用餐。而這次和太太一起吃的,是這裡最新推出的「午餐 食豪D」餐(原價$588/位,大割引價$298/位,兩位起)。用餐前,侍應先送上回甘味重,解渴生津的「人參烏龍」,是我一向喜歡的茶,好喝!前菜三款,包括「醋漬蘿蔔」、「蜜汁叉燒」和「麻香海蜇頭」。三款前菜中,「蜜汁叉燒」是最好的,肉質軟腍,蜜味香甜,而且肥瘦比例適中。「醋漬蘿蔔」多酸少辣,挺開胃的,我也喜歡。相比起叉燒與蘿蔔,「麻香海蜇頭」口感較硬,麻香味也不太突出,就只是普通而已。「海鮮燕窩羹」真材實料,但味道稍淡,如能調味重一點會更好。兩道主菜,分別是「蠔皇原隻鮮鮑魚」和「薑蔥花雕煀斑頭腩」。「蠔皇原隻鮮鮑魚」是這套餐中最令人期待的菜式,個頭不大不小的鮮鮑,以蠔皇炆煮後,口感軟腍中帶點兒煙韌,以刀叉切開放進嘴巴慢嚼輕嚥,絕對是味覺的極佳享受。「薑蔥花雕煀斑頭腩」原煲送上,斑頭腩皮肉都甚有彈力,帶有少許花雕酒味,香噴噴的,不但味道濃郁,而且十分夠熱,即使配角的蔥也惹味可口。對這道主菜,我也相當滿意。「燒汁元貝皇拌鳥冬」雖然份量不多,但煎得恰到好處的元貝皇確實大隻,本來無甚味
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今年的第一餐慶生飯,選了在這裝修不久,重新開業的「南海一號」用餐。而這次和太太一起吃的,是這裡最新推出的「午餐 食豪D」餐(原價$588/位,大割引價$298/位,兩位起)。
76 views
0 likes
0 comments

111 views
0 likes
0 comments

298 views
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0 comments
用餐前,侍應先送上回甘味重,解渴生津的「人參烏龍」,是我一向喜歡的茶,好喝!
148 views
0 likes
0 comments

59 views
0 likes
0 comments
前菜三款,包括「醋漬蘿蔔」、「蜜汁叉燒」和「麻香海蜇頭」。三款前菜中,「蜜汁叉燒」是最好的,肉質軟腍,蜜味香甜,而且肥瘦比例適中。「醋漬蘿蔔」多酸少辣,挺開胃的,我也喜歡。相比起叉燒與蘿蔔,「麻香海蜇頭」口感較硬,麻香味也不太突出,就只是普通而已。
87 views
0 likes
0 comments

46 views
0 likes
0 comments

49 views
0 likes
0 comments

53 views
0 likes
0 comments

27 views
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0 comments
海鮮燕窩羹」真材實料,但味道稍淡,如能調味重一點會更好。
18 views
0 likes
0 comments

44 views
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0 comments
兩道主菜,分別是「蠔皇原隻鮮鮑魚」和「薑蔥花雕煀斑頭腩」。
58 views
0 likes
0 comments
61 views
0 likes
0 comments
蠔皇原隻鮮鮑魚」是這套餐中最令人期待的菜式,個頭不大不小的鮮鮑,以蠔皇炆煮後,口感軟腍中帶點兒煙韌,以刀叉切開放進嘴巴慢嚼輕嚥,絕對是味覺的極佳享受。
90 views
0 likes
0 comments

332 views
0 likes
0 comments

113 views
0 likes
0 comments
薑蔥花雕煀斑頭腩」原煲送上,斑頭腩皮肉都甚有彈力,帶有少許花雕酒味,香噴噴的,不但味道濃郁,而且十分夠熱,即使配角的蔥也惹味可口。對這道主菜,我也相當滿意。
29 views
0 likes
0 comments
燒汁元貝皇拌鳥冬」雖然份量不多,但煎得恰到好處的元貝皇確實大隻,本來無甚味道的烏冬在配以燒汁後,味道也不錯。
32 views
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0 comments
最後的甜品是「桃膠西米露」,不太甜的味道,健康的食材,為這一餐劃上完整的句號。
37 views
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0 comments
這天我倆雖然未能坐到靠近窗邊,可以近望窗外維港景致的座位,但可以在平日的中午,在舒服的環境下吃一餐慶生午餐,已經很滿意呢!
34 views
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0 comments

36 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Type of Meal
Lunch
Celebration
Birthday
Recommended Dishes
  • 蜜汁叉燒
  • 蠔皇原隻鮮鮑魚
  • 薑蔥花雕煀斑頭腩