1963 木十豆寸

Open Now

Now Closed

Item: 1963 木十豆寸
Author: laumabel

3.5

474 Reviews

Taste

Decor

Service

Hygiene

Value

47923

Wan Chai

$101-200

Taiwan Salt & Sugar Reduction Restaurant

223

109

Info:
Restaurant:	1963 木十豆寸

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

laumabel

Level2

今晚二人去吃晚飯，一入餐廳就聞到陣古老氣味，有點像跌打酒味。擺設極懷舊，好有趣。點了台式醉雞、蒜炒A菜、櫻花蝦炒飯、新竹炒粉。醉雞冇乜酒香，反而是酸的，是加了醋嗎？好古怪。炒菜正常，味道不錯。櫻花蝦炒飯不是炒飯，是撈飯，濕濕的，完全冇鑊氣，低下仲係油浸的，賣相同味道還可以。新竹炒粉，好多醬油，好鹹，唔掂。最不幸係食完唔夠一小時就開始攪肚痛，痾咗鑊甘。我都有懷疑係咪自己之前食錯嘢，冇理由呢餐咁快有反應，但當我發現肚瀉之後，沖咗五次廁所都沖唔走晒啲浮面嘅櫻花蝦，就知一定係呢餐飯出咗事。

Read full review

今晚二人去吃晚飯，一入餐廳就聞到陣古老氣味，有點像跌打酒味。擺設極懷舊，好有趣。
點了台式醉雞、蒜炒A菜、櫻花蝦炒飯、新竹炒粉。
醉雞冇乜酒香，反而是酸的，是加了醋嗎？好古怪。
炒菜正常，味道不錯。
櫻花蝦炒飯不是炒飯，是撈飯，濕濕的，完全冇鑊氣，低下仲係油浸的，賣相同味道還可以。
新竹炒粉，好多醬油，好鹹，唔掂。
最不幸係食完唔夠一小時就開始攪肚痛，痾咗鑊甘。我都有懷疑係咪自己之前食錯嘢，冇理由呢餐咁快有反應，但當我發現肚瀉之後，沖咗五次廁所都沖唔走晒啲浮面嘅櫻花蝦，就知一定係呢餐飯出咗事。