79
7
4
Restaurant: Hong Kong Old Restaurant
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

Level3
49
0
2020-12-17 4555 views
這店叫香港老反店,查實和香港菜無關。典故是二戰後大量上海商賈搬來HK,當時有錢人很多是上海人,也把上海菜帶來了,所以戰後的HK,上海菜佔了一個很大角色。這店來過很多次,做的菜很正宗,前菜熏蛋好吃,有很強煙熏味,蛋黃是橙色而且流心,蛋黃漿流在口的感覺很香熟。樟茶鴨咸味適中,鴨熏得剛好,不太硬,仍很有肉汁感,茶葉香味也在鴨肉裡。小籠包,湯汁濃,皮有勒勁。大閘蟹沒什麼要点評。這店鎮店是火膧雞燉翅,半分有四両翅,湯用大量火膧及原隻雞燉的,很鮮很好味,燉完的火朣,大部份咸及部份鮮味去了湯那裡,直接吃火朣,那種紥實的肌肉纤維感及咸鮮味的混合,時光多麽好。燉完的雞也不 "鞋", 很軟,很易離骨。翅本身沒味,放湯,混在一起喝,口感極好。這家的火膧雞燉翅,香港最好。
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這店叫香港老反店,查實和香港菜無關。典故是二戰後大量上海商賈搬來HK,當時有錢人很多是上海人,也把上海菜帶來了,所以戰後的HK,上海菜佔了一個很大角色。這店來過很多次,做的菜很正宗,前菜熏蛋好吃,有很強煙熏味,蛋黃是橙色而且流心,蛋黃漿流在口的感覺很香熟。樟茶鴨咸味適中,鴨熏得剛好,不太硬,仍很有肉汁感,茶葉香味也在鴨肉裡。小籠包,湯汁濃,皮有勒勁。大閘蟹沒什麼要点評。這店鎮店是火膧雞燉翅,半分有四両翅,湯用大量火膧及原隻雞燉的,很鮮很好味,燉完的火朣,大部份咸及部份鮮味去了湯那裡,直接吃火朣,那種紥實的肌肉纤維感及咸鮮味的混合,時光多麽好。燉完的雞也不 "鞋", 很軟,很易離骨。翅本身沒味,放湯,混在一起喝,口感極好。這家的火膧雞燉翅,香港最好。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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