36
12
25
Restaurant: Kitty'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
214
11
聞名不如見面
2006-08-27 31 views
在報章雜誌和飲食網站見這店有不少好評，且最近三姐還殺出將軍澳開分店，位置對我來說不遠，來一試虛實。餐\前小吃，豉汁鳳爪。鳳爪沒有炆的骨肉分離，有咬口，豉汁香而不過濃，很有水準。小食不錯，對主菜更有期望。<img vspace=\"3\" hspace=\"3\" border=\"3\" alt=\"\" src=\"http://www.imagestation.com/picture/sraid212/p16331fca116aa49ccb28c721be8d6c45/ed5f5277.jpg\"/>魚湯腐皮卷之腐皮卷<img vspace=\"3\" hspace=\"3\" border=\"3\" alt=\"\" src=\"http://www.imagestation.com/picture/sraid212/p6d0329d2721a4b506fdd0bf7dbbbea9f/ed5f50d7.jpg\"/>魚湯腐皮卷之魚湯。 <img vspace=\"3\" hspace=\"3\" border=\"3\" alt=\"\"
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在報章雜誌和飲食網站見這店有不少好評，且最近三姐還殺出將軍澳開分店，位置對我來說不遠，來一試虛實。

餐\前小吃，豉汁鳳爪。鳳爪沒有炆的骨肉分離，有咬口，豉汁香而不過濃，很有水準。小食不錯，對主菜更有期望。
<img vspace=\"3\" hspace=\"3\" border=\"3\" alt=\"\" src=\"http://www.imagestation.com/picture/sraid212/p16331fca116aa49ccb28c721be8d6c45/ed5f5277.jpg\"/>

魚湯腐皮卷之腐皮卷
<img vspace=\"3\" hspace=\"3\" border=\"3\" alt=\"\" src=\"http://www.imagestation.com/picture/sraid212/p6d0329d2721a4b506fdd0bf7dbbbea9f/ed5f50d7.jpg\"/>

魚湯腐皮卷之魚湯。
<img vspace=\"3\" hspace=\"3\" border=\"3\" alt=\"\" src=\"http://www.imagestation.com/picture/sraid212/p4d3e6ef4d63a48832eb46512be8a0a7f/ed5f4fe7.jpg\"/>
魚湯腐皮卷雖是店方推介菜式之一，但可說是失敗之作。魚湯該是吃它的清鮮，腐皮卷本應浸一浸湯吃（像吃炸魚皮或炸粉果），但腐皮卷炸得極之油膩，碟面上有不少油，把這個浸湯的話，整鍋湯不是變成油湯糟蹋了嗎？店家為什麼不把油索乾才上碟？我想把炸腐皮卷改為鮮腐皮，會更健康美味！

窩貼小棠菜，墨魚膠滲著一些小棠菜。炸的香脆，墨魚也頗鮮味，蘸點喼汁同吃更妙。可惜，同樣是太多油淌在碟子上，一來肥膩，二來把底部的墨魚餅弄得不脆。店家不會隔油或用索油紙嗎？炸物還是深水埗的增輝做得出色，香脆可口又不肥膩，碟面沒什麼油漬。
<img vspace=\"3\" hspace=\"3\" border=\"3\" alt=\"\" src=\"http://www.imagestation.com/picture/sraid212/pd675b13390c59121c3b4d5780fc4de4b/ed5f4f0b.jpg\"/>

秘製豉油雞，好像是新城財經台的食神爭霸戰得獎菜，很有家常風味，豉味頗香但雞肉不算弄得嫩滑。
<img vspace=\"3\" hspace=\"3\" border=\"3\" alt=\"\" src=\"http://www.imagestation.com/picture/sraid212/p0d72a2d03e0d5ea805fdbbbdb05704dc/ed5f49dd.jpg\"/>

小店位置雖較遍僻，但也客似運來；只是菜式的味道或烹調未見十分出色，有點聞名不如見面的感覺。我，當然不打算再來。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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