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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

Level1
2
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2013-11-19 3328 views
我的第1篇食評梗係搵其中1間我喜愛的餐廳-大班樓.3星期前訂好位同家人來個晚飯,侍應安排我地坐樓上,環境都算整潔舒服.我地前菜有酥炸金針菇同清酒煮蜆酥炸金針菇 - 炸得幾香口但無好油既感覺清酒煮蜆 - 蜆好新鮮同入味,襯托既蘿蔔絲亦好有酒味,一流既前菜 主菜梗係有叫雞油花雕蒸大花蟹配陳村粉,呢個簡直係大班樓其中一個亮點,上菜時已經吸引晒我地全家人既目光.蟹肉非常鮮甜,d陳村粉吸收埋雞油花雕更加係我家人既至愛.  除左蟹,當然叫埋蝦先至完滿.大蝦2味(蝦子蝦球同炸蝦頭) - 蝦子蝦球非常爽,炸蝦頭亦好酥脆. 其他主菜仲有話梅肉桂糖醋排骨,南乳三耳上素腐皮包飯後甜品有桂花杞子雪糕同杏仁茶桂花杞子雪糕 - 雪糕好滑同有奶味,加埋桂花杞子,絕配  杏仁茶 - 杏仁茶都好濃店員服務細心同專業,我同我家人食得好滿意既一餐.
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我的第1篇食評梗係搵其中1間我喜愛的餐廳-大班樓.
3星期前訂好位同家人來個晚飯,侍應安排我地坐樓上,環境都算整潔舒服.
我地前菜有酥炸金針菇同清酒煮蜆
酥炸金針菇 - 炸得幾香口但無好油既感覺
清酒煮蜆 - 蜆好新鮮同入味,襯托既蘿蔔絲亦好有酒味,一流既前菜
清酒煮蜆
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主菜梗係有叫雞油花雕蒸大花蟹配陳村粉,呢個簡直係大班樓其中一個亮點,上菜時已經吸引晒我地全家人既目光.蟹肉非常鮮甜,d陳村粉吸收埋雞油花雕更加係我家人既至愛.
 
雞油花雕蒸大花蟹配陳村粉
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除左蟹,當然叫埋蝦先至完滿.大蝦2味(蝦子蝦球同炸蝦頭) - 蝦子蝦球非常爽,炸蝦頭亦好酥脆. 
其他主菜仲有話梅肉桂糖醋排骨,南乳三耳上素腐皮包
飯後甜品有桂花杞子雪糕同杏仁茶
桂花杞子雪糕 - 雪糕好滑同有奶味,加埋桂花杞子,絕配
 
杞子雪糕
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杏仁茶 - 杏仁茶都好濃
店員服務細心同專業,我同我家人食得好滿意既一餐.
Other Info. : 因為當日full house,上菜比較慢,店員主動同我地say sorry,最後仲免左我地茶錢同甜品.
(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
Date of Visit
2013-11-11
Dining Method
Dine In
Spending Per Head
$500 (Dinner)
Recommended Dishes
清酒煮蜆
雞油花雕蒸大花蟹配陳村粉
杞子雪糕