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| 餐廳: | 稻香 (海趣坊) |
|---|---|
| 資訊: |
為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」，參與食肆會提供少鹽少糖選項予顧客，部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌，以供張貼於店舖內，供顧客識別。詳情可在此瀏覽：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
影片
電話號碼
83008135
營業時間
今日營業
07:00 - 16:00
17:30 - 23:00
星期一至日
07:00 - 16:00
17:30 - 23:00
以上資料只供參考, 請與餐廳確認詳情
一入座落左單，等超過一個鐘仲未上菜，望住隔離啲遲過我地入座嘅都上曬菜，問番個職員，就話整緊，之後發現係完全無入過單，都算啦，上d菜又唔係好食，冰鮮雞拎出泥炸就話係吊燒雞，炸完仲要唔脆唔好食。性價比超低第一次都係最後一次食服務差嘢食又難食
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難得同老人家一齊食飯，十一點幾落單，去到一點四十左右先比齊野。腸粉價錢貴又少，重要成諜都係食用油，搞到食完好流。金肚食落去又冇口感，難食。枱面見到有大只蟲蟲出現。大部分員工都有禮貌，但個別人員態度欠佳。漏單好正常都理解，但係十一點幾叫左個雲耳滑雞一直未有，催左一次單過左半個鐘都未有，一問先知賣晒，浪費大家時間。點知之後有個員工過黎叫老人家唔好再催，講野語氣惡劣，好聲好氣同佢講野都一樣，一直話換又唔覆，搞左好耐先至換左個新，搞到大家食得好唔開心。稻香越做越垃圾，性價比越來越低，以後飲茶唔會再考慮稻香。
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星期六，去了食下午茶，選擇多，但好多不合口味，炒粉麵有優惠，不過一個人就無謂叫，再講星期六要成六拾蚊碟，燒味粉麵飯，都有張紙仔俾你，差唔多要成五拾蚊一份，都唔知係未已經平左，真係叫唔落手，淨番就係點心孖寶，預左唔好食，但出奇又可以⋯⋯好彩今日是得閒的，因為等點心等了好久，差不多四十分鐘，不過食點心，最緊要夠熱⋯自助的加熱水由始至終都加唔到水，應該裡面無水掛其實係未已經唔用呢⋯⋯點心又俾點心紙你又可以手機落，但留意，手機落無優惠的⋯
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(A follow up reply to my latest food review on this restaurant dated three years ago)To celebrate Mother’s Day, I went to this restaurant again with my family. Due to the recent trend of going to mainland at weekends, customers in this restaurant have been decreasing. Hence, whether the service has been improved or not could not be determined. Still and again, we had an unpleasant dining experience. To be honest, the choices of the menu were limited. The portion of food was also too small but altogether it cost over $2000 for 13 of us. (Fyi, we solely ordered some common dishes, excluding the $400 crab) After clearing all the dishes, we felt like we hadn’t eaten anything at all!!! It totally destroyed our mood in this supposed-to-be-happy Mother’s Day. No wonder many HKers choose to go north in search of affordable yet scrumptious delicacy. But I appreciate that the waitress listened to our complaints after our meal and she replied that she would try her best to improve the services. She also made some compensation to relieve our anger. I really hope that a public company can maintain their services and food to acceptable levels so as to remain customer loyalty and stable revenue, given that the restaurants in HK are struggling to make a living.
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諗住同母親大人食過晚飯 2030入座 成個餐牌8成東西都賣晒 於是叫了一人一隻乳鴿 再加碟紅燒豆腐 乳鴿到了 籠仔免切成隻上枱 隻乳鴿上半身熱下半身冰凍 成隻冇食 比返佢 紅燒豆腐到了 見到一嚿嚿芡汁 作嘔 豆腐散晒 好似食淨啲冷飯菜汁咁 此外 由於大部份侍應都係老人家 老人家會有少少脾氣 眼鏡旁邊兩張枱的客人 因為送餐問題 都和老人家吵大交 而部長 處理事後事亦不能安撫客人 食完都唔知自己食咗啲乜 垃圾嘅垃圾 唔會再幫襯有時在想 點解香港人會上晒大陸食嘢消費 其實真係可能有原因
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