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Item: Nanhai No.1
Rating: 5
Author: mary04056

Nanhai No.1

3.5

615 Reviews

Taste

Decor

Service

Hygiene

Value

78198

Tsim Sha Tsui

$201-400

Guangdong Dim Sum Stir-Fry Salt & Sugar Reduction Restaurant

279

Info:
Restaurant:	Nanhai No.1

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

mary04056

Level4

503

見到Seafood loves sake，由國際唎酒師幫海鮮同清酒做pairing，利用清酒帶出海鮮鮮味，令品嚐食物時更有層次。當日有唎酒師同大家即場分享每一種清酒嘅特性，體驗海鮮鮮味。除咗味覺享受，亦都係一系列感官享受😎✨❁ 前菜白胡椒海蜇清新爽口蜜汁叉燒半肥瘦，而且煮得好淋陳皮話梅萵筍甜甜地味道清新❁ 蠔皇原隻鮑魚配黑龍九頭龍逸品清酒清澈度高，帶花香果香，有助提鮮。唎酒師會教大家最佳食法，大家先試鮑魚感受其美味。再嗜一口鮑魚清酒清酒，鮑魚鮮味會停留在口腔更長時間。❁ 金榜醬大蝦配月桂冠愛說話的鯨魚純米酒金榜將加入蝦乾、蒜頭、紅椒及椰汁等煮成，食落有少少似喇沙，椰汁味道香濃。蝦可以用刀叉切開佢，蝦肉爽彈有鮮香🦐清酒能將不同的辣味分拆出來，能食出胡椒同辣椒嘅辣，帶來不一樣的味道層次。❁ 脆米斑肉炒飯*竹笙釀鮮露筍配Miyasaki 山田錦純米吟釀炒飯很有驚喜，咬落去除左有班塊、鹹蛋黃，最重要係有脆米，咬落去脆脆地有口感，海鮮炒飯嘅鮮味停留喺口腔。清酒入口帶微碳酸，相對比較淡口，炒飯粒粒分明唔油膩。竹笙蘆筍感覺清新，配上清酒作結。整體感覺都好好，環境方面都好靚，位於3

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