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Restaurant: TAI HING (Ma On Shan Plaza)
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

Restaurant: TAI HING (Ma On Shan Plaza)
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

Level2
23
0
馬鞍山最近新開了許多家平民食肆,讓每天下樓吃飯也成為一件比較有動力的事情!太興,一走進餐廳就覺得乾淨整潔,餐牌的價錢比起馬鞍山其他茶餐廳來說也是合情合理。先來一杯出名的奶茶和檸檬茶,果然名不虛傳,味道就是理想中的味道,奶茶濃濃澀澀的茶味,讓我那晚沒有能睡著,可見一斑!來太興怎麼不能叫燒味,可是來晚了很多都賣完了,還好還有燒鵝,我最愛吃皮,沒有失望,油淋淋,卻香而不膩,扒一大口飯,人生不過如此。而鵝本身肉質也算鮮嫩。泡椒鯇魚,一點也不辣,倒是紅黃泡椒的味道很誘人,有一個湯汁勝過原材料的例子,魚就是一般的魚,不過這個味道值得嘗嘗鮮。芥藍啫啫煲,很下飯,因為有點咸,但還是很好吃,芥藍很新鮮,容器很特別,賣相好。枸杞豬肝湯,太新鮮的豬肝,配上略微苦澀的蒓菜,成就了一煲暖融融清甜又滋補的上湯,那真是外婆才做得出的味道,忽然有點懷念客家大廚外婆,悄悄濕了眼眶~海鮮雜菜上湯,不得不說材料特別豐富,湯汁也算濃郁,不過和豬肝湯相比,少了一些特別之處,不過真是幾乎有一半的食客會點這道菜。椰汁咖喱牛腩。椰香是我的心頭好,甜美的椰香,加上香辣的咖喱,舀一勺濃稠的咖喱汁澆在白米飯上,這就夠了!現在想起,那種幸福
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馬鞍山最近新開了許多家平民食肆,讓每天下樓吃飯也成為一件比較有動力的事情!
太興,一走進餐廳就覺得乾淨整潔,餐牌的價錢比起馬鞍山其他茶餐廳來說也是合情合理。
先來一杯出名的奶茶和檸檬茶,果然名不虛傳,味道就是理想中的味道,奶茶濃濃澀澀的茶味,讓我那晚沒有能睡著,可見一斑!

來太興怎麼不能叫燒味,可是來晚了很多都賣完了,還好還有燒鵝,我最愛吃皮,沒有失望,油淋淋,卻香而不膩,扒一大口飯,人生不過如此。而鵝本身肉質也算鮮嫩。

泡椒鯇魚,一點也不辣,倒是紅黃泡椒的味道很誘人,有一個湯汁勝過原材料的例子,魚就是一般的魚,不過這個味道值得嘗嘗鮮。

芥藍啫啫煲,很下飯,因為有點咸,但還是很好吃,芥藍很新鮮,容器很特別,賣相好。

枸杞豬肝湯,太新鮮的豬肝,配上略微苦澀的蒓菜,成就了一煲暖融融清甜又滋補的上湯,那真是外婆才做得出的味道,忽然有點懷念客家大廚外婆,悄悄濕了眼眶~

海鮮雜菜上湯,不得不說材料特別豐富,湯汁也算濃郁,不過和豬肝湯相比,少了一些特別之處,不過真是幾乎有一半的食客會點這道菜。

椰汁咖喱牛腩。椰香是我的心頭好,甜美的椰香,加上香辣的咖喱,舀一勺濃稠的咖喱汁澆在白米飯上,這就夠了!現在想起,那種幸福滿足的恰到好處的味道還在咽喉縈繞!

雪菜肉絲米粉,絕對是太興的秘密武器,透明筋道的米粉彷彿有靈魂,而且別無他求,還有頗有點骨湯意思的湯底,是一碗值得點名的湯粉麵!
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(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
Waiting Time
5 Minutes (Dine In)
Spending Per Head
$100 (Dinner)
Recommended Dishes
  • 枸杞豬肝湯
  • 椰汁咖喱牛腩
  • 雪菜肉絲米粉