新同樂魚翅酒家

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Item: Sun Tung Lok Chinese Cuisine
Rating: 4
Author: ImZeroHo

Sun Tung Lok Chinese Cuisine

3.5

161 Reviews

Taste

Decor

Service

Hygiene

Value

11099

Tsim Sha Tsui

$401-800

Guangdong Fine Dried Seafood Stir-Fry Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Sun Tung Lok Chinese Cuisine

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

ImZeroHo

Level3

新同樂長年michelin星級食府我諗唔使點多介紹。心血來潮想同老婆食好少少，openrice見lunch set 400+ ok啦就坐低左。坐低先發現個lunch set已經變左598+, 計埋茶位加一即係700 per head。鮮圍蝦金粟翠蔬沙律：凍得太耐d蝦已經無乜味，咁呢d前菜我都唔expect d乜野。廣東點心：紅菜頭蝦餃，燒賣，粉果，紅菜頭都有特色，只係呢種特色係味道上其實無乜幫助，整體黎講3款都係好食既。湯品：灌湯餃同點心一樣，都係好食既，係d翅有d碎，當然就你比幾多錢係食幾多野嫁啦；但花膠筒瑤柱燉雞就令我好失望，個湯應該係放得太耐酸左。一開始我仲諗係咪落左d 咩料所以會酸，但最後都幾肯定唔係。我估個湯放過左夜，可惜左佢係用靚而又有少少厚身既花膠筒，我估有30頭以上，當然唔係成條比你啦。Main: 帶子皇同東坡肉，成個present同做法都好西式，帶子皇係2-3L, sauce都係西式creamy白汁，東坡肉就略嫌瘦肉既部分多左d, 去左佢拎去煲湯仲好啦。主食：個鮑魚飯用醬油+紅葱頭燴左個飯，好福建既做法老婆好中意，一啖飯都無留比我；雲吞面重蝦籽味再加d蝦油，雲吞足料，

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新同樂長年michelin星級食府我諗唔使點多介紹。心血來潮想同老婆食好少少，openrice見lunch set 400+ ok啦就坐低左。坐低先發現個lunch set已經變左598+, 計埋茶位加一即係700 per head。

鮮圍蝦金粟翠蔬沙律：凍得太耐d蝦已經無乜味，咁呢d前菜我都唔expect d乜野。

廣東點心：紅菜頭蝦餃，燒賣，粉果，紅菜頭都有特色，只係呢種特色係味道上其實無乜幫助，整體黎講3款都係好食既。

湯品：灌湯餃同點心一樣，都係好食既，係d翅有d碎，當然就你比幾多錢係食幾多野嫁啦；但花膠筒瑤柱燉雞就令我好失望，個湯應該係放得太耐酸左。一開始我仲諗係咪落左d 咩料所以會酸，但最後都幾肯定唔係。我估個湯放過左夜，可惜左佢係用靚而又有少少厚身既花膠筒，我估有30頭以上，當然唔係成條比你啦。

Main: 帶子皇同東坡肉，成個present同做法都好西式，帶子皇係2-3L, sauce都係西式creamy白汁，東坡肉就略嫌瘦肉既部分多左d, 去左佢拎去煲湯仲好啦。

主食：個鮑魚飯用醬油+紅葱頭燴左個飯，好福建既做法老婆好中意，一啖飯都無留比我

；雲吞面重蝦籽味再加d蝦油，雲吞足料，面身可能佢整完等上，浸得太耐有d偏淋。整體黎講兩個都好食。

甜水：新鮮腐竹既口感出奇地同燕窩好夾，竹生一開始我仲以為係切片既梨，點知原來係厚身既竹生，食落都幾有趣。

成餐飯，最有驚喜係甜水，主食好食，點心同main都可以，前菜同湯就令人失望。仲有一點係出餐時間對中菜既影響都大，主食碗面我就覺得太淋，只係我已經好飽食唔落無所謂咁解。