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Restaurant: The Atrium Chinese Restaurant
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

Level4
2020-07-09 831 views
下個月先至生日,諗唔到咁快就有生日飯食 !真心多謝這個驚喜安排,今時今日大家真係要把握時間相聚!這個薰衣草紫薯蛋糕,漂亮特別,是在中庭預訂的。今晚餐飯在會展的中庭,係呀,已經開返喇,以前做上海菜的新滬坊已經變咗做中菜,今晚七個人十款菜,點心、湯、蟹等。因為疫情的關係,有些朋友一年都冇見了,預先安排了一間房,暢談無妨。大家安頓後,先來四款點心:塘伴高湯金魚餃蟹籽百花春卷牛肝菌煎帶子貝包雞茸鹹水角我最喜歡塘伴高湯金魚餃,造型可愛,高湯相伴夠濕潤,味道當然好。$68/客三只,CP值高。蟹籽百花春卷酥脆鬆化,一口吃下,口感受竉。雞茸鹹水角及牛肝菌煎帶子貝造型可愛味道好。接下來的海皇冬瓜盅,高人一等,湯內完全無肉,卻只有海鮮。秘訣是以老火湯作湯底,味道清醇,材料包括夜香花、蓮子、百合、竹笙,矜貴之處更用上加拿大帶子、鱈場蟹腳、蝦及班片,啖啖鮮味。鴛鴦脆蝦球,酸甜並重的柚子蝦與蛋黃醬黃金蝦相對,各有千秋,配BB西蘭花作完結。今晚另一至愛是這醬油糯米蒸肉蟹,精華在糯米飯,滋味非常。瓦罉玫瑰豉油雞亦極之出色,豐富的玫瑰露及花雕剩下的只有香,沒有酒的甘,秘訣是利用煲邊的熱力揮發香氣。最後的日本南瓜牛油果
Read full review
下個月先至生日,諗唔到咁快就有生日飯食 !真心多謝這個驚喜安排,今時今日大家真係要把握時間相聚!

31 views
1 likes
0 comments


這個薰衣草紫薯蛋糕,漂亮特別,是在中庭預訂的。
159 views
0 likes
0 comments

532 views
0 likes
0 comments

今晚餐飯在會展的中庭,係呀,已經開返喇,以前做上海菜的新滬坊已經變咗做中菜,今晚七個人十款菜,點心、湯、蟹等。

429 views
0 likes
0 comments

因為疫情的關係,有些朋友一年都冇見了,預先安排了一間房,暢談無妨。


大家安頓後,先來四款點心:
塘伴高湯金魚餃
蟹籽百花春卷
牛肝菌煎帶子貝包
雞茸鹹水角

32 views
0 likes
0 comments
18 views
0 likes
0 comments

我最喜歡塘伴高湯金魚餃,造型可愛,高湯相伴夠濕潤,味道當然好。

23 views
0 likes
0 comments
$68/客三只,CP值高。
38 views
0 likes
0 comments

蟹籽百花春卷酥脆鬆化,一口吃下,口感受竉。


21 views
0 likes
0 comments
33 views
0 likes
0 comments
雞茸鹹水角及牛肝菌煎帶子貝造型可愛味道好。
8 views
0 likes
0 comments
11 views
0 likes
0 comments
25 views
0 likes
0 comments
接下來的海皇冬瓜盅,高人一等,湯內完全無肉,卻只有海鮮。

13 views
0 likes
0 comments

秘訣是以老火湯作湯底,味道清醇,材料包括夜香花、蓮子、百合、竹笙,矜貴之處更用上加拿大帶子、鱈場蟹腳、蝦及班片,啖啖鮮味。

9 views
0 likes
0 comments

18 views
0 likes
0 comments

鴛鴦脆蝦球,酸甜並重的柚子蝦與蛋黃醬黃金蝦相對,各有千秋,配BB西蘭花作完結。
23 views
0 likes
0 comments
16 views
0 likes
0 comments
23 views
0 likes
0 comments
今晚另一至愛是這醬油糯米蒸肉蟹,精華在糯米飯,滋味非常。

20 views
0 likes
0 comments
瓦罉玫瑰豉油雞亦極之出色,豐富的玫瑰露及花雕剩下的只有香,沒有酒的甘,秘訣是
利用煲邊的熱力揮發香氣。

23 views
0 likes
0 comments
最後的日本南瓜牛油果炒百合清新可口,特色在於那炸牛油果,正是西食材中式料理的變奏的表表者,薄薄的炸漿令其外脆內軟,賣相亦更好。

想不到,供應西式甜品

19 views
0 likes
0 comments
川椒菠蘿杏汁布甸創意無限,南北杏做的布甸,川椒汁㓎過的菠蘿,口感麻麻地的頗有趣,綠茶做的鬆糕,朱古力做樹枝及杏仁,紅色的點點杞子汁,真的多元,食得開心不已!


會展內的餐廳晚上相對寧靜,又有私人房間,空間充裕人手夠,服務到位,不失為聚會地點之一個好選擇。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-07-08
Dining Method
Dine In
Type of Meal
Dinner
Celebration
Birthday