百樂潮州酒家

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Item: Pak Loh Chiu Chow Restaurant
Rating: 4
Author: Table by Teresa

Pak Loh Chiu Chow Restaurant

115 Reviews

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19193

Causeway Bay

$101-200

Chiu Chow Seafood Dim Sum Stir-Fry Dim Sum Restaurant Salt & Sugar Reduction Restaurant

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Restaurant:	Pak Loh Chiu Chow Restaurant

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

Table by Teresa

Level3

這間歷史悠久的潮州酒家，是小時候爸媽帶我和弟弟來吃晚飯，第一次嘗到潮洲菜的地方後來有一段很長的時間沒去，畢竟香港的選擇太多，想試新地方也是人之常情只是年紀漸長，開始懷念老地方，但又想有點新意思，就去了這間位於時代廣場的新分店。室內設計燈光效果都比較有西餐廳的感覺，頗有特色都是叫一些回憶中的潮州家常小菜炸雙棗：外面香脆裏面鮮味多汁，加入了馬蹄粒，口感不同粵式炸蝦球的彈牙，是爽滑中帶點馬蹄粒清脆的口感，其中蟹棗因為有蟹肉更鮮甜。一定要點些附上的潮州甜醬，加了柑桔油令味道更有層次魚蛋津白煲：魚蛋不算極彈牙但有魚味，不是那些粉團般的平價貨色。津白吸收了上湯，清甜無渣。但重點是上面那幾片烘得香香的方魚片，帶點焦香的魚肉味為菜式晝龍點睛鹵水鵝片：潮州菜不能不吃這道菜式。切得薄片的鵝肉特別鮮嫩而且很入味，鵝皮肥瘦適中，口感彈滑，令鵝肉更添鵝油的甘香而不油膩。就連底下的鹵豆腐也吸收了鵝肉的味道，不是用來填補位置，可有可無的配角煎蠔烙：有別於一般大排檔的蠔餅，這個的賣點不是脆口，而是用上大量新鮮蠔仔才做得到的鮮香蠔味，而且火候剛好，煎得夠香但大大粒蠔仔依然嫩滑多汁，點鹹香的魚露更有潮州風味潮州煎麵：侍應

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