國金軒

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Item: Cuisine Cuisine
Rating: 4
Author: Miranda Sham

Cuisine Cuisine

362 Reviews

Taste

Decor

Service

Hygiene

Value

17709

Tsim Sha Tsui

$201-400

Guangdong Dim Sum Stir-Fry Hotel Restaurant Salt & Sugar Reduction Restaurant

233

Info:
Restaurant:	Cuisine 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

Miranda Sham

Level4

329

為慶祝朋友生日，“年年有今日”buddies一行五人今晚特別到國金軒一聚。是晚我們分別點了以下菜式：1)化皮乳豬(例牌)～乳豬皮夠脆，共有十片，份量合理。2)薑葱粉絲蝦球煲～粉絲吸收了蝦的鮮味，爽口惹味。蝦球大而彈牙，兩者配合得天衣無縫。3)鳳梨咕嚕肉～咕嚕肉切成細細粒，我們一口便吃完一件咕嚕肉，開胃不腻。4)炸子雞～國金軒的炸子雞用上平原雞，由於此品種是來自香港第一家環保雞場，堅持養殖不用激素、抗生素或荷爾蒙，感覺特別健康。5)清炒菜心～看似簡單不過的菜式，菜心夠嫩，少油健康。6)龍蝦湯泡飯～脆米配上泡飯，絕對是最佳拍檔。湯料份量十足，鮮味非常。

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為慶祝朋友生日，“年年有今日”buddies一行五人今晚特別到國金軒一聚。是晚我們分別點了以下菜式：
1)化皮乳豬(例牌)～乳豬皮夠脆，共有十片，份量合理。
2)薑葱粉絲蝦球煲～粉絲吸收了蝦的鮮味，爽口惹味。蝦球大而彈牙，兩者配合得天衣無縫。
3)鳳梨咕嚕肉～咕嚕肉切成細細粒，我們一口便吃完一件咕嚕肉，開胃不腻。
4)炸子雞～國金軒的炸子雞用上平原雞，由於此品種是來自香港第一家環保雞場，堅持養殖不用激素、抗生素或荷爾蒙，感覺特別健康。
5)清炒菜心～看似簡單不過的菜式，菜心夠嫩，少油健康。
6)龍蝦湯泡飯～脆米配上泡飯，絕對是最佳拍檔。湯料份量十足，鮮味非常。