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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

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2021-10-20 1979 views
大班樓 The chairman早一個月前已經要訂定嘅餐廳,因為夾唔到時間,所以最後我都係食晏晝。如果有興趣記得有啲菜式係需要預訂啊🗒🦀花雕雞油蒸花蟹一向我都麻麻地酒類煮嘅野食,但係呢個花雕好濃,雞油好香,沾咗汁嘅陳村確係會另人食完一條又一條嘅😋🐷話梅肉桂糖醋排骨待應好細心幫我地安排一人一條,炸漿好薄但炸得好脆而不油膩,糖醋甜酸度都適中,好均勻咁掛喺排骨上面,盡顯師傅功架👍🏻🍞大班樓臭豆腐臭豆腐喺香港買少見少,呢度嘅臭豆腐喺上菜時係聞唔到好大陳味。當咬開後,一陣臭得黎又香嘅味道成個口都係。佢地嘅豆腐係加咗咸魚同馬蹄,將一舊細細嘅臭豆腐再添多兩層唔同嘅𡁻口,豆腐外層炸得酥脆、入面發酵嘅豆腐一粒粒、咸魚再多一陣鮮咸香、馬蹄爽口清甜。🐔慢煮乾葱煀滑雞葱炸得好香,用嚟送飯一流。慢煮嘅雞,岩岩好熟,但對我嚟講就有啲生。🍚三蝦炒飯🦐🦐🦐飯炒得好好,好乾身,故其名用咗蝦乾,鮮蝦同蝦膏炒,粒粒分明,好好鑊氣!一啲都唔油,值得推介👍🏻其實我仲有叫其他野食,比啲相大家作參考☺️ 龍井菊花燻乳鴿 魚湯腐皮浸時菜 杞子雪糕
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大班樓 The chairman
早一個月前已經要訂定嘅餐廳,因為夾唔到時間,所以最後我都係食晏晝。如果有興趣記得有啲菜式係需要預訂啊🗒

🦀花雕雞油蒸花蟹
一向我都麻麻地酒類煮嘅野食,但係呢個花雕好濃,雞油好香,沾咗汁嘅陳村確係會另人食完一條又一條嘅😋
🐷話梅肉桂糖醋排骨
待應好細心幫我地安排一人一條,炸漿好薄但炸得好脆而不油膩,糖醋甜酸度都適中,好均勻咁掛喺排骨上面,盡顯師傅功架👍🏻
🍞大班樓臭豆腐
臭豆腐喺香港買少見少,呢度嘅臭豆腐喺上菜時係聞唔到好大陳味。當咬開後,一陣臭得黎又香嘅味道成個口都係。佢地嘅豆腐係加咗咸魚同馬蹄,將一舊細細嘅臭豆腐再添多兩層唔同嘅𡁻口,豆腐外層炸得酥脆、入面發酵嘅豆腐一粒粒、咸魚再多一陣鮮咸香、馬蹄爽口清甜。
🐔慢煮乾葱煀滑雞
葱炸得好香,用嚟送飯一流。
慢煮嘅雞,岩岩好熟,但對我嚟講就有啲生。
🍚三蝦炒飯🦐🦐🦐
飯炒得好好,好乾身,故其名用咗蝦乾,鮮蝦同蝦膏炒,粒粒分明,好好鑊氣!一啲都唔油,值得推介👍🏻

其實我仲有叫其他野食,比啲相大家作參考☺️ 龍井菊花燻乳鴿 魚湯腐皮浸時菜 杞子雪糕
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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