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Restaurant: Ah Nam Kitchen
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
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🐤非一般的雞煲🐤
2023-07-09 1090 views
同事介紹去咗太子嘅「亞南雞煲」，門口已經有各式各樣嘅雞煲，任你自由配搭，海鮮、帶子、花膠、蟹、花甲、牛雜、墨魚鬚等等，花多眼亂樣樣都想試呀😍脆炸牛坑腩酥脆嘅外皮包住軟稔嘅牛腩，牛腩肉質鬆化，偏瘦但一啲都唔柴，口感豐富，點上黃芥末將牛腩嘅油膩感大大減低，但牛腩味道稍為鹹咗少少，如果淡味啲就prefect喇油炸鬼墨魚滑老油條上裹上彈牙嘅墨魚滑，配上泰式辣醬送啤酒真係一流脆皮餐肉酥脆嘅外皮包住厚切嘅午餐肉，一啖咬落去仲食得出午餐肉內一絲絲嘅豬肉，加上炸蒜香口無比麻辣墨魚鬚推介👍🏻墨魚鬚鮮嫩Q彈爽脆，再加上大量芫茜同麻辣汁調味，非常惹味墨魚酥雞煲第一次食雞煲加新鮮嘅墨魚鬚，雞肉新鮮嫩滑醬汁香濃，墨魚鬚依然保持爽脆鮮嫩嘅口感，配菜有大量洋蔥、芫茜、蒜頭、香味非常特出，暫時係我食過咁多雞煲之中嘅頭三位👍🏻趁仲未加湯之前，我即刻放咗一碟芋絲落去，吸滿晒醬汁，超級好食😍亞南四式牛魔王包括手切極品肥牛、牛腩、肥牛粒、牛筋丸牛肉稔身嫩滑，只需輕輕一淥就食得，牛味香濃肥牛粒牛味超重有咬口，越咬越帶出牛油脂嘅香味牛筋丸非常爽口彈牙，每啖咬落去都會爆汁，正👍🏻👍🏻👍🏻📍亞南雞煲 (太子)太子花園街211號地下人
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同事介紹去咗太子嘅「亞南雞煲」，門口已經有各式各樣嘅雞煲，任你自由配搭，海鮮、帶子、花膠、蟹、花甲、牛雜、墨魚鬚等等，花多眼亂樣樣都想試呀😍
37 views
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62 views
1 likes
0 comments
脆炸牛坑腩
酥脆嘅外皮包住軟稔嘅牛腩，牛腩肉質鬆化，偏瘦但一啲都唔柴，口感豐富，點上黃芥末將牛腩嘅油膩感大大減低，但牛腩味道稍為鹹咗少少，如果淡味啲就prefect喇
18 views
0 likes
0 comments
油炸鬼墨魚滑
老油條上裹上彈牙嘅墨魚滑，配上泰式辣醬送啤酒真係一流
13 views
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脆皮餐肉
酥脆嘅外皮包住厚切嘅午餐肉，一啖咬落去仲食得出午餐肉內一絲絲嘅豬肉，加上炸蒜香口無比
13 views
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麻辣墨魚鬚
推介👍🏻墨魚鬚鮮嫩Q彈爽脆，再加上大量芫茜同麻辣汁調味，非常惹味
16 views
1 likes
0 comments
墨魚酥雞煲
第一次食雞煲加新鮮嘅墨魚鬚，雞肉新鮮嫩滑醬汁香濃，墨魚鬚依然保持爽脆鮮嫩嘅口感，配菜有大量洋蔥、芫茜、蒜頭、香味非常特出，暫時係我食過咁多雞煲之中嘅頭三位👍🏻趁仲未加湯之前，我即刻放咗一碟芋絲落去，吸滿晒醬汁，超級好食😍
13 views
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亞南四式牛魔王
包括手切極品肥牛、牛腩、肥牛粒、牛筋丸
牛肉稔身嫩滑，只需輕輕一淥就食得，牛味香濃
肥牛粒牛味超重有咬口，越咬越帶出牛油脂嘅香味
牛筋丸非常爽口彈牙，每啖咬落去都會爆汁，正👍🏻👍🏻👍🏻
10 views
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📍亞南雞煲 (太子)
太子花園街211號地下


人均消費：$400-500
食物：⭐️⭐️⭐️⭐️⭐️
環境：⭐️⭐️⭐️⭐️
回頭率：⭐️⭐️⭐️⭐️⭐️
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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