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Restaurant: Chung's Kitchen
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
2013-06-30 4164 views
今日打算同朋友去食鍾菜,早一日BOOK左位上到去見到汁左,仲打算轉去食第二間之際,行上去十二樓見到鍾廚原來改左個名入到去見到廚房變左開放式,令到坐附近的我們傾計好困難.其實去飲茶都唔會EXPECT有開放式廚房睇住人整野,仲要嘈到嘔,改到咁想點?食物都是好壞參半.燒賣幾出色,面頭大大隻蝦十分彈牙,下面豬肉鬆軟調味得宜,無咩挑剔的地方,仲可以一件一件咁叫,方便少人數既食客(只有數款可以一件一件咁叫)义燒酥餅皮做得鬆化不油膩,皮也做得較薄身,內裡义燒多汁不太甜差的有蒜泥白肉卷,其實點解依家好多食店既蒜泥白肉個汁分開?味道夠酸不夠辣,也完全沒有足夠的蒜味.說好的蒜泥呢?青芥沙律脆茄子就太油膩,內裡茄子很少,個脆皮很大.川汁皮蛋個汁係很像蒜泥白肉卷的汁,皮蛋是真的溏心但係個皮蛋面放了糖,嚴重影響味道,變得太甜.而且個汁全部係底...隻皮蛋完全無受個汁影響.松露四喜餃找不到松露味,面頭所謂四喜也是多些一舉.如果以咁既環境我係唔會再來了.值得一讚是服務員幾有禮.
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今日打算同朋友去食鍾菜,早一日BOOK左位

上到去見到汁左,仲打算轉去食第二間之際,行上去十二樓見到鍾廚

原來改左個名

入到去見到廚房變左開放式,令到坐附近的我們傾計好困難.其實去飲茶都唔會EXPECT有開放式廚房睇住人整野,仲要嘈到嘔,改到咁想點?
209 views
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0 likes
0 comments
257 views
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158 views
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200 views
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食物都是好壞參半.

燒賣幾出色,面頭大大隻蝦十分彈牙,下面豬肉鬆軟調味得宜,無咩挑剔的地方,仲可以一件一件咁叫,方便少人數既食客(只有數款可以一件一件咁叫)

义燒酥餅皮做得鬆化不油膩,皮也做得較薄身,內裡义燒多汁不太甜

差的有蒜泥白肉卷,其實點解依家好多食店既蒜泥白肉個汁分開?

味道夠酸不夠辣,也完全沒有足夠的蒜味.說好的蒜泥呢?

青芥沙律脆茄子就太油膩,內裡茄子很少,個脆皮很大.

川汁皮蛋個汁係很像蒜泥白肉卷的汁,皮蛋是真的溏心但係個皮蛋面放了糖,嚴重影響味道,變得太甜.而且個汁全部係底...隻皮蛋完全無受個汁影響.

松露四喜餃找不到松露味,面頭所謂四喜也是多些一舉.

如果以咁既環境我係唔會再來了.

值得一讚是服務員幾有禮.

(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
2013-06-25
Dining Method
Dine In
Spending Per Head
$300 (Lunch)