小白屋 (已結業)

聽聞天后大坑多美食，根據名人介照，到了這間小店試一試：焗Eggplant: 基本上餐廳內十個有八個都見，因為它的盛器很特別，是一隻陶碗。見到幾happy & nice, 所以食的時候覺得not too bad. But, 有些淡，herb的味是夠的！焗baby ribs: 名人推介一定會試的！可能expectation太大; honestly, 沒什麼特別出色的感覺！Of course, not too bad but also not so excellent! Average la! 硯肉雜菇意大利麵: 不過不失，如果那些汁能再收多小小，稍為乾小小，那就像樣了！我覺得主菜的感覺是很Average，沒有名人說的誇張；有些below expectation.甜品精彩過正餐：叫了Marsala紫米雪糕，champagne Jello, Creme Brulee. 三個都處理不錯！Marasla的有驚喜的，組合新鮮marsala的酒味很配合紫米，熱的組合配Vanilla雪糕當然Match和好吃！champagne Jello個樣好靚，透明Jello碎加strawberry混在一起放在玻璃

聽朋友講呢度既ribs 唔錯, 上星期五打電話booking星期六,餐廳話分3個時段, 6pm, 7.30pm, 9pm , 全部都要個半鐘交枱.Ribs – 都幾好呀, 本人覺得比一般美國餐廳更好, 起碼肉質唔會柴皮同乾, 又有豬肉味, 唔錯. Sidedish 有薯條& 什菜, 薯條就一般啦, 炸唔夠, 什菜就真係什菜囉, 冇加任何dressing , 可以不理.Carbonara 長通粉 - 一般啦, 汁唔夠creamy , 同埋d汁太小. 落單時waiter 已講明d pasta 都較硬身,我未去過 意大利， 唔知呢ｄ係咪叫正宗，不過食慣港式煮法既我就有小小食唔慣，不過長通粉可以遂粒遂粒慢慢食, 都ok既．．． 燒什菜沙律　－　有燒過的青椒，黃椒，紅椒，茄子．　茄子好油，其餘３椒都ｏｋ．　不過正如其他食評所講，ｄ沙律菜真係唔掂，菜邊已生绣，雖然係沙律菜唔係主角，都冇理由咁樣衰嫁？ 甜品－杏仁巴菲配rum 酒什果，　杏仁雪糕好好味，好有nuts 既香味，rum 酒什果都唔錯，酒香果味剛剛好，very nice.

I live in Tai Hang for some years, yesterday my spouse and I went for a restaurant venture again. My spouse would like to have a meaty western style dinner, so we headed for this Little White House. The indoor is neat and tidy, service is warm and attentive, though the seating is a bit like university canteen. I ordered a smoke duck breast with green salad and he ordered a Sicilian pork chop. My order was tender and juicy but not tasty. His pork chop was poach white, tasteless with a very s

是日晚餐, order 如下:凱撒 salad - 一 d 都唔凱撒, 好失望!! portion 極少, 得幾塊葉! d sauce 甜甜地都唔錯.紅酒燴羊膝 - 聞落都幾香, d 羊都整到o岩o岩好 唔羶, 可惜偏淡, 食落冇咩味.蘆薈蜜 - 好普通. 飲管太幼, 一吸就塞住晒, 店家冇諗過呢個問題?? 想用羹? 唔得, 因為 d 冰又大大粒塞住晒, 根本冇位. 非常唔 user friendly.overall,staff 落單, 送餐時都幾有禮.食物質素好一般, 而且偏淡.選擇不多.唔訂位唔 serve.茶餐廳格局, 坐得唔舒服.toilet 好恐怖, 三思.唔會再去.

白汁煮法國田螺 - 好味, 個汁一流, 佢仲 suggest 我地要客蒜蓉包點汁, 果然好味~ 蒜蓉包 - 好香好味, dry 食都 ok~ 焗薯皮 - 呢個好賴野.... 個皮唔薄唔乾, 勁多薯肉... 一d 都唔薯皮! 銀魚柳PIZZA - 爸爸同男友都覺得好咸, 我同亞媽就覺得ok, 好 fresh 好得意, 個配搭好好! 蜜汁雞翼 - 無乜特別 (唔應該覺得會有特別), 即叫即炸, 幾 juice 忌廉汁三文魚什菌天使麵 - 都係無乜特別 燒羊架 - medium rare, control 得好好, 有紅有血水好 juicy, 不過個汁一般 燒豬肋骨 - 都係有少少乾, 但未至於柴皮, 但唔係好入味環境 : 簡潔, 不過唔坐得耐, 因為 d 位好窄服務: 企門口個男人唔知係咪老闆, service 一流, 好 pro, 細心; 但其他果 d.... 可能新人... 成日跌野.....additional charge: 切餅費 $50, 開瓶費 $100金融海嘯 + weekday + 格攝 + 小店, 但可以日日 full house + no walk

Our family moved to Toronto,Canada for almost 15 years, this is the first time we come back this "OLD PLACE"(Hong Kong) after this many years. Therefore, we know that what is the real taste of :"Baby Back Rib" , "Potato Skin", "Onion Soup", "Caser Salad" and "Lamb Rack"My friend in HONG KONG highly recommend this restaurant for our first dinner......1. Onion Soup - Never try this one before! It taste like water + salt2. Potato Skin - Only half cook... , Middle of the Potato still raw....3. Caser

又係經過幾次,由我話黎直到阿SO係電視講完.都未黎到..終於今日黎返大坑搵食.去左入去唔係好大間.座30人度.最攪野.個廁所要你走返出門口要走返係佢後巷入返去先得,因為條路比佢廚房BLOCK 左..坐低睇下叫咩食..心中大致想食咩.都係想叫下意粉/豬仔骨 個D.最後叫左個魚+蜆白酒汁意粉..我問下可唔可轉扁意粉既..佢都幫我攪掂.仲提我呢度D意粉會比出面硬D..我再叫左個羊扒.佢又提我會生小小..有D 紅~但佢已經指7成熟啦BOR.我再叫左個雞亦同埋蒜茸包.好啦...呢度等野真係要有D 耐性.最快黎既係蒜茸包..但之前既25分鐘多.都未有野黎但佢地既加水係極之快既.好啦終於黎左雞亦..好脆香口..但外面夠味.入面唔多夠味又再等..就跟住黎左個意粉.我就試下係唔係真係咁硬先..但我試第一口.我覺得口感係OK.唔多覺佢硬..好好咬口..之後黎左個-寶雲蘇烤羊.有驚喜.講真宜家唔係好多地方食呢味..係跟忌廉薯仔 嫁啦..我叫個陣要6成度..但黎到.都係熟左好多..上個陣佢地都會主動問你要唔要仲芥末同薄荷醬..最後黎埋個豬仔骨,差唔多等左一個鐘.不過食住等唔覺..食落完全有烤焗既味道,邊位係有

今天8人於另一餐廳午餐後...繼續同另一班朋友6人一同來此餐廳下場晚膳...要晚上9:00才有位呢...不過不用怕...因午餐很飽...等得, 之前於SO FAR SO GOOD 見到此豬肋骨很出名...所以我們必來一試...加上問了餐廳一切價錢不變....不會只共情侶餐...真的懂做生意...., 當晚我們點了以下食物:白汁煮法國田螺...(不錯一食就知個汁不是罐頭是自己煮的...老闆們提議我們配蒜蓉包一起吃...真的不錯...)咸魚仔PIZZA....因很多香港人都覺得咸...但這是意大利的正宗味道...卻唯一欠缺是真正PIZZA底, 因歐州都採用硬餅脆底...希望能改善餅底..用回正宗方法可能會再好味一些)白汁什菌意大利粉....都做到ITALY 意粉外軟內硬的感覺...當然有好多人都誤會意粉未熟又或許這感覺不太受香港人歡迎)不過我十分欣賞 羊架..不吃羊的我試了少許...都OK不太"SO"不過沒太特別布袋牛..不錯...牛煎得剛好7成..不太熟又要入味重頭戲~豬肋骨 不錯但希望能改善醬汁能再濃味一些比較好...因不夠入味炒什菜...一般我們6人都是付六百幾..平均每人都是約11

真的好想幫這店澄清,這晚吃過之後,感覺很是滿足,之前常聽人說這店的spare ribs不好吃,但亦見人大讚ruby等美式餐廳的ribs好. 我們正正相反,覺得ruby的ribs不合心意,既然這樣,就人棄我取,讓我去試試這裏的ribs是否如外間所說般難吃.9點來到,很幸運地不用等位. 已預期餐廳地方較少,但比想像中的好,不是這麼狹少. 早已决定要吃些甚麼,但對着餐牌總想多看幾眼凱撒沙律($55) - 原本沒打算叫,但知道ribs要等上數十分鐘,怕肚餓所以點些小吃來醫肚. 菜很新鮮,嫩綠而且香脆,故此廚子用最簡單的方法來帶出它的鮮味,但可惜醬汁不算突出,蛋黃醬味道較淡,再加上酸汁,味道只有酸.香蒜白酒蜆肉煙肉扁麵($68) - 自己配搭的意粉,得老闆娘指導下才知香蒜白酒汁不可併雜菌,因雜菌會出水,配上白酒會變稀. 意粉一如老闆娘所言是硬身的,有些人可能會不慣,但我們本身也不愛吃太淋意粉,反之覺得這個不差.但也有改善的地方,用的碟太少,有些意粉接觸到底部的汁,變得較乾. 如能改用大一點的碟子,效果會更佳.Spare ribs($98) - 主角上場. 一如他們所說,等了大約半小時. 這裏的r

點解揀小白屋?之唔係...亞蘇效應囉~其實睇完個集本身真係有個衝動好想去試~但成日都就唔到時間.....過左一排，上openrice一睇.....嘩，原來近期咁多bad comments~!!所以暫時打消左去一試既念頭~但既然今晚有朋友訂埋台，咁我當然都要去試下啦~1)CAESAR SALAD.............勁細碟~得d屎咁dur既煙肉碎~dressing勁少~菜點解要唔切開?dressing點解唔撈埋?一塊蒜蓉包放係面...想點?!2)濃蝦湯~大家唔好誤會係「龍蝦湯」~因為佢無龍蝦的。味道....em...........其實同出面好幾間餐廳做既「龍蝦湯」係大同小異的....雖然落單時，侍應已經話左我地知，個湯酒味會濃既.....但....佢落得太多brandy!好苦!!!我飲過好幾間既龍蝦湯，人地個d，飲得出brandy香之餘，唔會咁苦的!!!!!!3)焗薯皮............擺明就係焗薯!學咩人扮焗薯皮jei~岩岩我琴晚先係Dan Murphy's食完焗薯皮....完全兩回事!!!失望!4)燒牛利....不過不失，算係最正常最ok的了!5)Hawaiian piz

I came here because after "Ah So"'s recommendations on TV. The food is just average. Baby Back Ribs - Very "Bony", not much meat to eat. The sauce is nothing special. Tomato & Double Cheese Pizza - Flavour is OK but it's cold Carbonara Angel Hair - Pasta is al dente, sauce is nice Hazelnut Creme Brulee - Not too sweet. Very smooth.Overall, I think this restaurant is worth to come for a try. But do not expect too much to avoid disappointment. However, I will come again as the pasta and dess

don't know why there are so many BAD reviews about this restaurant. we went to try it out anyway tonight. maybe those who think it's SO BAD are those who have very local chinese taste and don't know how to appreciate authentic western food.we had:1) linguine carbonara - quite good, pasta texture was good. sauce could be even creamier!2) bucatini pescatore - GOOD!! it's very hard to make such a "dry" pasta (not drowned in sauce) with so much flavour!3) baby back ribs - up to standard, though

I went to Cherry Garden last week with a friend. We ordered pasta and baby pork ribs. When the pasta came, we were surprised by its bad presentation, the pasta, mushrooms and peppers were just like picked up from the ground. Pasta was too stiff, not al-dente, I am sure. I am an experienced diner, I know what al-dente means, but this time, I knew the pasta was really not well-cooked. Regarding the taste, what I can say is: no taste, or not a good taste. The pork ribs came 30 minutes after th

契媽中了So Good 的毒，話想試吓此店的燒豬肋骨，我當然樂意奉陪，於是昨晚訂了枱，撐完枱腳便到工展會趁墟。我們二人要了一份燒豬肋骨和一份白汁磨菇煙肉意粉。豬肋骨預咗要等，但連個 pasta 都要等了足足35分鐘就真的十二分冇癮 終於個 pasta 先到，望之已有點失望，好似焗過了火的很乾，sauce 又少又杰，至於意粉，落單時已講明係較硬身（其實我唔明白點解要 forewarn 客人食物的缺點? 我當時只以為他是指意粉較挺身）但原來是真的很死硬，令我更加大惑不解，開始懷疑自己的 tasting ...... 咁嘅質素都可以稱為 signature dish?! 跟住到豬肋骨，肉味幾濃，但一樣是偏乾和硬，和上面的燒烤醬完全不能溶合，味道各有各的感覺有點格格不入，而且個人口味認為那醬汁實在太酸。因為要去公展會，食完便即刻走人，事實上，此店實在擠迫，令人完全不想久留，望見隔離枱的甜品，presentation 亦不見得吸引。出門口見到幾乎有成廿人等位 ........ 只可以慨嘆一句 "阿蘇，你係得嘅!"

我都是因為看了亞蘇才和朋友去的, 到的時候才5時45分, 餐廳還沒有開, 於是到附近走走, 6時15分回來, 餐廳已坐滿, 又沒有訂枱, 但幸好在角落還有一張枱, 否則要等第二輪, 起碼要2小時. 因為你會發現不是客人吃得慢, 是這小餐廳出食物速度慢, 但不要投訴, 因為你看餐廳的門面, 便知它是小店經營, 廚房不會很大的, 是給人慢慢坐下吃它3-5小時的餐廳. 可惜亞蘇介紹後, 期門如市累了它. 當然我都是吃亞蘇吃介紹的所謂最好吃的菜: 凱撒沙律 - 菜很爽脆, 但汁有點酸豬肋骨 $98 (寫明要等30分鐘) - 因為看過介紹, 知道汁是如何調配, 都預計它是偏酸的, 但這麼多汁, 最後帚在骨上, 明白因為BBQ關係, 為怕太多肉, 會給人太飽的感覺, BBQ汁好多時會比較偏酸, 但個人口味, 真有點受不了, 或者應該另外分開另上, 按個人口味帚上. 但不可否認, 骨是燒得很香口, 只是給那些濃烈的醬汁蓋過了白酒意粉 $65(自選2款材料 - 三文魚+雜菇) - 不要選擇這汁配這才料, 可能跟亞蘇一樣, 吃素比較好. 白酒太重手, 汁很苦, 菇吸了汁, 三文魚誤會以為