影片
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招牌菜
Came here again because the locals love this place.I had no expectations because the food here is always greasy and salty.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Roasted goose:This was just skin and bones.The goosemeat was quite nice because there was not much meat which meant that it absorbed all the marinade and was tasty.Even though there is not much meat on them, they are a good seller though.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Morning glory with dried prawns:This was very salty and oily and the cracked pot was funny!★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Glass noodles:I thought this was going to taste nice but it was rancid.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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好耐冇食太興因為實在太貴了總覺得有d唔值但係又突然好想食一坐底，緊係叫番2様至愛咸魚蒸肉餅同啫啫芥蘭煲轉set。。咁就要＄157來到了先黎菜好香， 同埋有蝦乾係入面，食啊食。。。食左5mins先發現。。2。。。點解係通菜既？明明menu同張單都係寫芥蘭架不過算啦。。因為已經食左一部份。。又鍾意食通菜。。就繼續食之後黎埋個肉餅食過咁多間， 真心覺得太興既肉餅係最好食貴總有佢既價值2個人食， 都係食唔曬。。但好滿足！
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在太興吃飯就好自然想吃燒味，今晚想破例，叫了一鍋養顏尚湯沙巴龍躉頭腩和涼瓜炒牛肉，最後還是心思思叫了一個雙拼 – 燒肉拼燒鵝。3樣都是套餐。例湯選中式青紅蘿蔔霸王花煲豬骨，未飲過青紅蘿蔔加了霸王花的湯，湯清甜，很適合今天和暖回南的日子喝。燒肉瘦多肥少，皮脆，微暖；燒鵝肥美可口，皮下脂肪不算多，燒肉點芥辣，燒鵝點酸梅醬是絶配，碟上還有雲耳和沙律菜。涼瓜切成薄片不苦反而不合我口味，相反康康就喜歡吃，牛肉滑但欠缺牛肉味。龍躉頭腩鍋放在一個火爐上燒，入口熱騰騰，腩骨多，只有2件是多肉，鍋內還有魚肚、菜和豆腐，吸收了魚湯，都變得美味，可惜魚肚有沙，破壞了原有的咬感。吃完我們都同意下次到太興，吃燒味是最好的選擇。
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早前跟朋友到太興,只因貪其乳豬,一落單, 個姐姐竟然開口訓話:"冇乳豬喇, 冇得賣成半年啦!"我地: "但係餐牌冇貼住冇得賣喎!"之後佢仲話多句:"你梗係好耐冇黎啦! 梗過第2樣啦!"語氣十分惡劣... 如果坐滿人還可以話人多忙就躁,但當時客人人數也沒到半間,真的十分失望,最後點了一客燒肉飯, 味道ok, 但燒肉份量夠少, 過份!
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對於茶餐廰之感覺我以很陌生了，今次是家人提議我們才在太興開餐講真論價錢一啲都唔平,跟酒樓$可比亦要講回味道，三併之燒味,索價$78.只有雞是可取,燒肉]'鞋而梅'扣肉算夠淋，味道中中庸庸、烏頭也沒有蒸至過火，抵讚!生炒骨炒得太油，我唔太喜歡至於全枱最平之雜菜煲$58.也是平庸之作幸好免茶、免加一，但...就未必有回頭之念。
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