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Restaurant: CÓMMM Vietnamese Cuisine
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
Level2
5
0
泰式加越式餐廳, 第一次食串燒豬是用豬頸肉, 又肥又不好食, 係完有嘔既感覺
2023-02-21 585 views
同行朋友去九龍灣Megabox行街, 朋友晚餐想食東南亞食物, 行到8樓見到「米子」餐廳, 睇左餐牌, 正合心意, 於是就入座啦(不用等位).一坐下就叫了一客青𠸏厘雞, 一份薄餅, 串燒4串, 店員說可以豬和雞各兩串, 於是我叫左, 仲叫了一客馬拉盞炒通菜和兩杯飲品。青𠸏厘雞, 味道還可以, 一般而已, 但薄餅很快就來到了, 等了15-20分鐘先青𠸏厘雞, 薄餅已凍了, 幸好青𠸏厘汁仍熱, 尚可以接受, 但如果兩樣食品同時來, 就更加好了, 咁薄餅就不會變硬啦! 最想講既是串燒豬, 一咬下去, 很多肥油, 通常串燒豬是食肉偏瘦, 不會是肥淋淋的, 落單時, 冇講這食店的串燒豬是用豬頸肉, 不是豬肉, 到我埋單時, 先見到是豬頸肉, 就即刻同店員說, 點解落單時不說串燒是豬頸肉, 因為我和朋友都不食豬頸肉的, 怪不得食時口感覺得怪怪, 又多肥油, 知道是豬頸肉之後, 就有一種想嘔既感覺, 可能是幻覺, 心仍記住果種味道。總括來說,這食店食物和服務普遍只是一般 , 幫不幫襯就識除尊便.本人就不會再幫襯了。
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同行朋友去九龍灣Megabox行街, 朋友晚餐想食東南亞食物, 行到8樓見到「米子」餐廳, 睇左餐牌, 正合心意, 於是就入座啦(不用等位).一坐下就叫了一客青𠸏厘雞, 一份薄餅, 串燒4串, 店員說可以豬和雞各兩串, 於是我叫左, 仲叫了一客馬拉盞炒通菜和兩杯飲品。青𠸏厘雞, 味道還可以, 一般而已, 但薄餅很快就來到了, 等了15-20分鐘先青𠸏厘雞, 薄餅已凍了, 幸好青𠸏厘汁仍熱, 尚可以接受, 但如果兩樣食品同時來, 就更加好了, 咁薄餅就不會變硬啦! 最想講既是串燒豬, 一咬下去, 很多肥油, 通常串燒豬是食肉偏瘦, 不會是肥淋淋的, 落單時, 冇講這食店的串燒豬是用豬頸肉, 不是豬肉, 到我埋單時, 先見到是豬頸肉, 就即刻同店員說, 點解落單時不說串燒是豬頸肉, 因為我和朋友都不食豬頸肉的, 怪不得食時口感覺得怪怪, 又多肥油, 知道是豬頸肉之後, 就有一種想嘔既感覺, 可能是幻覺, 心仍記住果種味道。總括來說,這食店食物和服務普遍只是一般 , 幫不幫襯就識除尊便.本人就不會再幫襯了。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2023-02-21
Dining Method
Dine In