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| 餐厅: | 百份百餐廳 (南豐廣場) |
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| 资讯: |
为推动全港减盐减糖新饮食文化及新生活态度，环境及生态局、降低食物中盐和糖委员会及食物环境衞生署食物安全中心推出了「少盐少糖食店计划」，参与食肆会提供少盐少糖选项予顾客，部份更会提供特定减盐减糖菜式。参与减盐减糖食肆会获发计划标志，以供张贴於店舖内，供顾客识别。详情可在此浏览：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
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开饭介绍
港式茶餐廳連鎖店，全日供應多款中式小菜、西式美食，以及滋味的下午菜，款款香濃美味，價格相宜。
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营业时间
今日营业
07:00 - 21:30
星期一至日
07:00 - 21:30
以上资料只供参考，请与餐厅确认详情
以前我覺得呢間餐廳出品嘅質素幾好，但唔知幾時開始越做越差，服務又一般。自裝修後，只感覺餐廳光猛左！坐位比以前舒服左！地方亦算整潔左！總括而言這間餐廳食物與服務的水準，只可以講一句：有待改善！
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Previously, I had once visited this branch, and I tried their Mixian with Fish Cakes . The fish cakes and the broth were fine; however, much to my disappointment, the mixian was extremely broken up, without a chewy texture . Still, I had an opportunity again to try Cafe 100% on this day , and so I decided to try the same dish again, after more than one and a half years !At the storefront, I immediately noticed that the store had been refurbished . It now had a brighter and more eye-catching interior, as opposed to the previous storefront and interior that had a focus on darker materials and an 'industrial theme' ; the tables were also now pearly white, which not only gives an impression that the restaurant is cleaner, but also much more elegant . Well done to the designers !Along with the updated interior, Cafe 100% also chose to introduce new cutlery as well, including a taller, more 'bowl-like' bowl for soup dishes, such as the Mixian with Fish Cakes that I ordered . In my opinion, it was a good choice, as the new cutlery also has a 'grand' feel to it, and so complements the ambience better .The dish was a great step further from the same dish I ordered before. As usual, the fish cakes were both soft and chewy, infused with an umami taste that was rich but not to the level that it seemed artificial ; therefore, I could tell that Cafe 100% had procured fish cakes of high quality ! The broth was also up to standard, with a milky appearance and a slight fishy taste that accompanied the other ingredients, especially the mixian really well . The mixian, which is arguably the essence of this dish, was much, much better than last time . They were no longer broken up and mushy, but instead they were long strands that were chewy , but not to the level that it was difficult to swallow without excessive chewing . The deep fried soybeans also supplemented the dish overall by giving more of a contrast towards the soft and easy-to-swallow texture of the rest of the dish; they were golden-brown and had a great crunch to them . Even so, I did believe that there was slightly too less mixian in contrary to the volume of broth; thus, if there was more mixian, then this dish would have been perfect !It is also worth noting that the staff during my visit were very helpful and courteous -- they nearly immediately responded to my requests and gave efficient and helpful responses as well .In conclusion, this visit had transformed my previous image of Cafe 100% and its broader group of restaurants . Not only was the Mixian with Fish Cakes dish of a much higher quality than before , but the storefront was also a greatly more comfortable environment to dine in , and the staff also fully fulfilled their duties as well . Great experience !
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百分百相對其他同集團的餐廳較貼合口味，主打中式、港式菜系。我最鐘意食佢個四川麻辣牛肉飯，炒得有鑊氣，米飯又粒粒分明，加埋啲辣椒同花椒炒埋一齊，香香辣辣好好食。我每次都可以一個人清晒碟飯。然後再配埋杯凍奶茶，奶味同茶味都好香濃。解辣一流呀！不過中週末中午時間去，遇着佢地員工放飯，出餐同飲品都會好慢。
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週末假期難得早起，決定歎番個靚早晨先，落街去百分百醫肚。早餐～～沙嗲牛肉餐肉麵 $39跟熱咖啡大大碗麵，沙嗲牛肉味濃，餐肉厚切野菌鮮奶炒滑蛋 $38跟細火腿通粉、香蒜牛油多士、熱咖啡炒蛋嫩滑，多士蒜味濃香脆可口
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此連鎖餐廳在區內有不同品牌的店舖， 算是區內壟斷市場的大哥。服務一般對於街坊來說，習以為常要視乎當日人客流量多寡，用餐時段是否三點後，廚房炒餸師傅較少的時段，影響出餐時間，有時即炒食品會漏單，等45分鐘催單後仍在等，就算遇著投訴，服務員態度依舊惡劣，一副你愛食就理應接受的態度。在裝修後雖然用餐環境感受舒適了，但是出品卻強差人意，首先最基本米飯，以前是用大飯煲放在出餐區內用作保溫的，現在是一個定量倒模器皿，預先盛載著，當有顧客點餐時，再把米飯放進微波爐翻熱，過程中有時會時間長了，甚至放久了用飯羹和叉都難以弄開，像膠了一餅的，有時米飯表面微暖，中心是凍的口感奇差。經常和朋友笑說到，需要用刀叉才能切開米飯進食。不知什麼玩意？若然想有固定份量的話，可用固定的器皿來盛載，只需保溫儲存便可 ，無需特地預先盛載擠壓儲存，弄至黏成一團。我和兒子多年到店舖光顧，他特別鍾情於魚香茄子飯，差不多每次都會點選，但在裝修後，出品已經和從前並不一樣，再看不到餐牌的照片所製作的出品有一點兒近符相似，記得最後一次點選這飯，是在裝修後的第一次惠顧，那天正直懸掛八號風球，當天是用了一款叫【手指茄子】 食材製作 ， 不是用一直原用之【大肉茄子】，想著八號風球應該是食材配備不足，其後一直都沒有再點這個飯了，直到今天心想總要給予多一次平反機會，再次點選了這飯，結果和一上次所出品，幾乎無兩樣， 就是有幾件好像樹頭的手指茄子，配著近乎看不到的肉碎，一點點鹹魚肉，賣相十分差，好難想像58元的一個飯餐，用料不到幾塊錢，與别類大大件的扒肉飯，價錢相約，但用料價格有天淵之別，那麼便宜的食材為何弄到如此？此產品食材價格那麼的便宜，如今又為何不能保持以往水準呢？若然鹹魚肉是少了，我們可以理解是食材價格上升，為了平衡所至，一塊扒肉都有相當的件頭，而一點點肉碎為何又唔捨得付呢？今天所拍相片，是我兒經翻動飯餸後，我才拍攝的，一口也並未有動過，就這樣……他們製作飲品的員工非常隨意，要飲到正常出品，是需要講求運氣……例如奶茶少奶，會因應不同員工的沖制手法，產生不同的標準， 曾經坐近出餐區，看見員工一手五指圈著杯耳，一次過沖仔五杯同款飲品，正是因為如此經常熱飲，都是袛有大半杯份量，運氣好的那一次，才飲到有茶味真正少奶的一杯。此集團仲有一個特色，他們的店舖是沒有鮮檸檬片的製成飲品，而是運用濃縮檸檬汁配少許壓榨檸檬果肉碎混合而成，是否真實檸檬提取不得而知，但是相信更多的是水果及酸味劑混合而成。最後裝修後安裝了自助付款工具，便捷了顧客有不同的付款方式，正因如此店員經常過度敏感，懷疑顧客會走單，常常走來翻動查看帳單，我們經常和友人一起同枱用餐，好多時我們會分單付款，有時友人用餐完畢提前離開，店員會不停高調釘著你們，言語間及態度上，都展現非常不友善， 不時翻到帳單。在裝修前也經常聽到店員會詢問xx號枱的顧客結帳了沒有？因為發現顧客的帳單仍在桌上， 但人去留空，其實都了解他們的壓力，但是作為顧客我們的用餐感受，十分不理想！其實可以運用店員手機 上的系統，了解結帳情況！減少與顧客間的誤會！附上圖片可參考不同年份所製作的魚香茄子成品。希望集團管理階層聽到顧客的意見！
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