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2004-12-21 63 瀏覽
The Food Forum in the Times Square is probably the most boisterous dining conglomeration in Hong Kong. Diners virtually clustered to there like moths around the flame (clichque but true). You can see a long queue lining up for lifts at the ground floor to get to various floors of this four-storied dining forum during peak dinner hours seven days a week. Chances are, even if you are lucky enough to survive the first one, it is likely for you to find another obstacle waiting in your dining quest:
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The Food Forum in the Times Square is probably the most boisterous dining conglomeration in Hong Kong. Diners virtually clustered to there like moths around the flame (clichque but true). You can see a long queue lining up for lifts at the ground floor to get to various floors of this four-storied dining forum during peak dinner hours seven days a week. Chances are, even if you are lucky enough to survive the first one, it is likely for you to find another obstacle waiting in your dining quest: yet another snaked queue outside the restaurants. But don’t be feigned by the queues to assume these restaurants are the ‘hot spots’or ‘local favorites.’More often than not, they are crowded because they are located in a very happening place and there’s no guarantee for the quality of their food. The shop-til-drop strolls simply want a no-brainer to rest. Restaurants here are either the subsidiary of big franchises or some sleekly decorated dining eateries. The Chung’s Kitchen, being a chubby brainchild of the Tao Heung Dining Group, is an example of the former.

The dcor of Chung’s Kitchen is very chic. The ceiling is heavily paneled with brownish wood and engraved with some mawkish Chinese poems. A rarity for Chinese restaurants is also evident: an open kitchen that’s scrupulously spick and span with an energetic fleet of young cooks showing off their culinary skills inside. All are reasonably styled to remind the diners one fact - they are eating in an upscale spot rather than in a mainstream homey teahouse –so that heftier prices can be charged accordingly. The leather-covered bilingual menu is extensive but not authentic. A glance of it proves there is something to cater the need of everyone, especially for foreigners who don’t know too much about the fare of Chinese food. In short: it is pretentious and expensive. This is not the place for Chinese food mavens: ten-minute strides to other ends of Causeway Bay will led you to some less showy restaurants that charge you half the price with Chinese cuisine that is twice as good.

Enough about the settings, lets talk about the food. The first dish we ordered the double boiled soup of lean pork and conch. While the main ingredients were self-descriptive, there was also a ladleful of other ingredients as well: in this case, the soup was boiled together with an abundance of Chinese wild yam, wolfberry and chicken feets. As you can see from the pictures, the ingredients were drained and placed on a dish to serve alone. It is very customary to do this in Hong Kong. The reasons why being: a) to testify the flavor of the soup is really came from these ingredients rather than from MSG, and hence worths every drip of its salt; and b) none wants to fritter away the ingredients. The flesh of the conch in particular is considered to be very prestigious. If this soup is cooked right, the sweetness from the lean pork as well as the freshness from the conch should anoint the soup with a spellbinding sweet flavor. But this one here failed to achieve so. The best take of this soup, in my opinion, comes from the Sheung Hing Restaurant in Sheung Wan.

The next dish, which in my opinion the best one in our dinner, was the soy sauce flavored chicken in clay pot. You may consider it a chicken casserole –the differences being this one is very dry with sauce and cooked very fast, instead of slowly simmered. The timing was good so that the meat was fresh and moist. The Tai Wing Wah in Yuen Long, however, is doing a much better job with this dish.

Another dish was the deep fried pork neck with sweet and sour sauce. Instead of the charcoal grilled pork neck that all we Hong Kongers are getting quite tired with, the kitchen adapted the sweet and sour pork nugget that uses the pork ribs and came up with this modification. It was original but isn’t good. Somehow, deep-frying the slices of pork neck and coating them with seasoned flour made them lost its tenderness. Pork neck, by all means, is best known for its tenderness among various cuts of pork. And where is the pineapple? As such, I’d rather they stay true to the classic.

The so-called Chinese style fried beef fillet was disastrous. The real Chinese style usually mixes the beef fillet with juliennes of kale and a smidgen of red peppers. But this kitchen decided to reinvent this dish and to mix the fillet with a big mush of curry and mustard jus. If anything, the fillet was over marinated with soda powder and the flavor of beef was all gone.

But my review of Chung’s Kitchen won’t be full without a complaint on the bizarre set up of the Chinese flatware. All the bowls were square in shape. Is there anyone fond of these Frankensteins out there but the designer himself? Bowl, I pray, evolved from any other shape to the round one in our Chinese culinary history for a good reason. All the chopsticks were round-shaped too and all of us in the table hated using these. None uses this kind of chopsticks at home in China. I can guarantee you these round-shaped chopsticks sell as good as the album of William Hung in Hong Kong (and all over the world, for that matter). With this flatware, even a well executed dinner can be spoiled .
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2004-11-27 12 瀏覽
一行8 人吃了千五元,食物味道不是太突出...但環境跟服務不錯...衛生方面亦做得不錯...不過就不會再去...因知道這兒的食物原料來原及其產品擋次....不值這價錢...
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一行8 人吃了千五元,食物味道不是太突出...但環境跟服務不錯...衛生方面亦做得不錯...不過就不會再去...因知道這兒的食物原料來原及其產品擋次....不值這價錢...
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2004-11-09 24 瀏覽
一早知道呢家酒樓喇﹐係公司的客﹔所以昨晚本來想去滬江﹐都調頭走來試試。全店不吸煙﹐值得一贊。裝修豪華典雅﹐廂座舒服﹐比同集團的「客家好棧」好十倍﹐但除此以外﹐一無是處﹗侍應走來介紹菜色﹐好﹐因為我看了菜牌很久﹐都不知要叫什麼﹐很普通的菜色﹐價錢訂得好貴﹐例如牛柳絲抄什麼﹐要$120﹐抄蛋白(前面加鍾菜兩個字)﹐要$110。最後要了個燉湯﹐上湯豆苗﹐咸魚雞粒豆腐﹐同口水雞。食物普通﹐最多只是稻香酒樓的水準﹐甚至更差﹐燉湯冇味﹐豆苗太“鞋”﹐口水雞的雞肉可以﹐但個汁造到不論不類﹐唔辣又唔入味。侍應走來派卡片﹐上面有佢\個名同「侍應」兩個字﹐我唔係歧視人﹐但我覺得好礙眼囉。其實佢\係賣普通廣東菜﹐食物用料真係好普通﹐整法又普通﹐真係淨係食裝修囉。重有﹐個侍應成餐\飯叫我黃小姐叫左一百零三次﹐上個白飯又叫﹐加茶又叫﹐換碟又叫﹐連埋完單出去﹐個知客都叫﹔呢的唔係叫服務﹐係叫白痴。佢\地的侍應勁多﹐但埋單好耐﹐送張單過來時﹐耐到我以為已經比左信用卡佢\﹐原來未。我就話﹕「埋單耐到我到唔知而家幾多點﹗」我都好耐冇兜口兜面咁話的侍應喇﹐一毫子貼士都﹐冇﹗
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一早知道呢家酒樓喇﹐係公司的客﹔所以昨晚本來想去滬江﹐都調頭走來試試。

全店不吸煙﹐值得一贊。裝修豪華典雅﹐廂座舒服﹐比同集團的「客家好棧」好十倍﹐但除此以外﹐一無是處﹗

侍應走來介紹菜色﹐好﹐因為我看了菜牌很久﹐都不知要叫什麼﹐很普通的菜色﹐價錢訂得好貴﹐例如牛柳絲抄什麼﹐要$120﹐抄蛋白(前面加鍾菜兩個字)﹐要$110。

最後要了個燉湯﹐上湯豆苗﹐咸魚雞粒豆腐﹐同口水雞。

食物普通﹐最多只是稻香酒樓的水準﹐甚至更差﹐燉湯冇味﹐豆苗太“鞋”﹐口水雞的雞肉可以﹐但個汁造到不論不類﹐唔辣又唔入味。

侍應走來派卡片﹐上面有佢\個名同「侍應」兩個字﹐我唔係歧視人﹐但我覺得好礙眼囉。

其實佢\係賣普通廣東菜﹐食物用料真係好普通﹐整法又普通﹐真係淨係食裝修囉。

重有﹐個侍應成餐\飯叫我黃小姐叫左一百零三次﹐上個白飯又叫﹐加茶又叫﹐換碟又叫﹐連埋完單出去﹐個知客都叫﹔呢的唔係叫服務﹐係叫白痴。

佢\地的侍應勁多﹐但埋單好耐﹐送張單過來時﹐耐到我以為已經比左信用卡佢\﹐原來未。我就話﹕「埋單耐到我到唔知而家幾多點﹗」我都好耐冇兜口兜面咁話的侍應喇﹐一毫子貼士都﹐冇﹗
23 瀏覽
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2004-11-01 9 瀏覽
上星期五和兩個朋友在此吃晚食飯,約了六點半,結果有一個差不多近八點才來到,真係餓到人都癲。三個人點了盅餃子、糯米飯、古法制紅星頭腩、甜酸雞、清炒豆苗,最後是甜品。盅餃子是一致讚好的,因為是第一碟到來,正所謂肚餓出珍饈,就算是垃圾也會覺好味,所以這個評語不能作準。而且只依稀記得好像是菜肉餃之類的物體。糯米飯,之所以會點,皆因今年沒吃過,而且我喜歡吃。但這個所謂生炒的,一點味道也沒有,雖然飯上面有幾片臘腸和冬姑,但街邊的比它更好味道。甜酸雞,初時還以為類似咕嚕肉那類甜酸茨,來了才知道是糖醋雞,看上去賣相反而更似豉椒雞球或醬爆雞。可惜調味太重手,有點不倫不類。清炒豆苗,我個人認為太油,朋友則覺得不油不好吃。古法制紅星頭腩是侍應推介的,而朋友又覺應該會不錯。所謂古法就是用雲耳金針來蒸,味道一般,但卻賣188元一份。最後甜品,兩個楊枝甘露,沒甚麼特別。另一個朋友想要杏汁類的甜品,可惜當晚沒供應,唯有退而求其次要個甚麼海底椰燉甚麼的,忘了,反正她只吃了兩啖就不再吃了。埋單每人220元,本來以為稻香集團的應該會便宜點,而且又免茶免名一,結果,和上面的梁山泊一樣貴。唯一可取就是環境和服務好,特別是接電
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上星期五和兩個朋友在此吃晚食飯,約了六點半,結果有一個差不多近八點才來到,真係餓到人都癲。

三個人點了盅餃子、糯米飯、古法制紅星頭腩、甜酸雞、清炒豆苗,最後是甜品

盅餃子是一致讚好的,因為是第一碟到來,正所謂肚餓出珍饈,就算是垃圾也會覺好味,所以這個評語不能作準。而且只依稀記得好像是菜肉餃之類的物體。

糯米飯,之所以會點,皆因今年沒吃過,而且我喜歡吃。但這個所謂生炒的,一點味道也沒有,雖然飯上面有幾片臘腸和冬姑,但街邊的比它更好味道。

甜酸雞,初時還以為類似咕嚕肉那類甜酸茨,來了才知道是糖醋雞,看上去賣相反而更似豉椒雞球或醬爆雞。可惜調味太重手,有點不倫不類。

清炒豆苗,我個人認為太油,朋友則覺得不油不好吃。

古法制紅星頭腩是侍應推介的,而朋友又覺應該會不錯。所謂古法就是用雲耳金針來蒸,味道一般,但卻賣188元一份。

最後甜品,兩個楊枝甘露,沒甚麼特別。另一個朋友想要杏汁類的甜品,可惜當晚沒供應,唯有退而求其次要個甚麼海底椰燉甚麼的,忘了,反正她只吃了兩啖就不再吃了。

埋單每人220元,本來以為稻香集團的應該會便宜點,而且又免茶免名一,結果,和上面的梁山泊一樣貴。唯一可取就是環境和服務好,特別是接電話的那位小姐,很好禮貌。沙發座位坐得舒服,全店又禁煙。但食物水準不值收那麼貴。

只此一次,以後不會再幫襯。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2004-10-19 4 瀏覽
新潮酒樓格局,勝在裝修夠格調,食物維持滔香一貫水平,加上免茶芥及加一,總算是個午市飲茶的好地方。
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新潮酒樓格局,勝在裝修夠格調,食物維持滔香一貫水平,加上免茶芥及加一,總算是個午市飲茶的好地方。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2004-10-19 14 瀏覽
16/10 一覺醒來(已是8:00pm),電話響起,朋友約飯局,訂o左檯8:45,當準備入閘時,發現入口右手邊有一個牌,寫住稻香集團,一陣不安感從心頭湧上‧‧‧當進入敵方陣地時,突然見到一個中式open kitchen,的確夠特別,而周圍環境都好舒服,之後服務員帶o左我o地入去卡位坐低。坐低後叫侍應開o左一壼龍井,可惜有o的怪味~~之後點o左以下菜式:1) 秘汁白玉卷─白肉卷住青瓜片及鹹酸菜,尚算可以。2) 豆豉雞─似快餐店炸雞排碎上加個豆豉汁3) 鄉燒茄子─肉碎茄子,但茄子炸得太油,個汁"杰撻撻"4) 蟹粉生煎包─賣相加食味↓↓↓5) 桂花炒瑤柱─味道尚可,但廚師做不到炒桂花,只是碎蛋炒瑤柱埋單免茶介及加一,成為約HK$420 (因為朋友俾錢,所以唔記得實數)服務一般,環境很舒服,可惜食物略遜,而且價錢略高。如果唔食貴價o野質素就咁差o既話,我想再好再貴o既食物都唔會做得高水準。p.s. 感覺並沒有因為佢係稻香集團食店而早有判斷
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16/10 一覺醒來(已是8:00pm),電話響起,朋友約飯局,訂o左檯8:45,當準備入閘時,發現入口右手邊有一個牌,寫住稻香集團,一陣不安感從心頭湧上‧‧‧

當進入敵方陣地時,突然見到一個中式open kitchen,的確夠特別,而周圍環境都好舒服,之後服務員帶o左我o地入去卡位坐低。

坐低後叫侍應開o左一壼龍井,可惜有o的怪味~~

之後點o左以下菜式:

1) 秘汁白玉卷─白肉卷住青瓜片及鹹酸菜,尚算可以。
2) 豆豉雞─似快餐店炸雞排碎上加個豆豉汁
3) 鄉燒茄子─肉碎茄子,但茄子炸得太油,個汁"杰撻撻"
4) 蟹粉生煎包─賣相加食味↓↓↓
5) 桂花炒瑤柱─味道尚可,但廚師做不到炒桂花,只是碎蛋炒瑤柱

埋單免茶介及加一,成為約HK$420 (因為朋友俾錢,所以唔記得實數)

服務一般,環境很舒服,可惜食物略遜,而且價錢略高。

如果唔食貴價o野質素就咁差o既話,我想再好再貴o既食物都唔會做得高水準。

p.s. 感覺並沒有因為佢係稻香集團食店而早有判斷
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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the setting and atmopshere is really good ... especailly if you manage to get a booth table, cosy with a little bit of privacy. However, food does not impress us at all, neither good nor bad. to me the food is a bit over-charged, for just a simple stir fried vegetable dish costs you HK$70.00. the staff are polite however a bit green, they made several mistakes in getting the right dish to your table. we had to ask several times what the dishes they were bringing over to make sure that we did not
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the setting and atmopshere is really good ... especailly if you manage to get a booth table, cosy with a little bit of privacy. However, food does not impress us at all, neither good nor bad. to me the food is a bit over-charged, for just a simple stir fried vegetable dish costs you HK$70.00. the staff are polite however a bit green, they made several mistakes in getting the right dish to your table. we had to ask several times what the dishes they were bringing over to make sure that we did not get the ones we did not order. The kitchen also made a mistake too, we ordered a vegetable with garlic the dish came to our table just with vegetable. one funny thing, when we tried giving comments on the clients' feedback form, a young waiter came over and asked us not to write in English since no one will be able to read it??? (we did not intend to write in english anyway) the feedback form is in both Chinese & English why you are just expecting comments in chinese? or the staff want to read it before they pass it to the management? if comments are not good, they will not pass it up??? just a wild guess ...

my comment is : if you are looking for a nice place to chit-chat with 3-4 friends regardless of the food variety ... you can have a try (don't forgetr to reserve a booth table!)
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2004-09-04 6 瀏覽
朋友生日,想試新地方,知道這裡有壽飽供應,所以決定一試。值得一提的是訂位小姐的態度非常好,亦有適當地建議訂定老火湯及壽飽等。由於大家都好夜收工,所以未能一試跟廚師一起自製壽飽,不過這確實是一個幾好的噱頭。這裡裝修幾好,卡位很大,坐得很舒服,但由於相當滿座,所以有點嘈雜。食物方面,叫了煲豬肺湯、秘汁白玉卷、瓦鼓油雞以及另外幾個小菜,由於質素普通,所以記不起是甚麼啦!豬肺湯很好飲,好多料,豬肺亦很嫩滑。秘汁白玉卷即是蒜泥白肉,由於白肉很瘦,吃起來很「鞋口」,秘汁就還可以啦!瓦鼓油雞很嫩滑,亦有鼓油香,但其實似燒臘那種油雞多過傳統的鼓油雞。壽飽卻真的很不錯,熱辣辣上,外皮飽滿,白裡泛粉紅,賣相甚佳,內餡不會太甜,雖不是很有蓮蓉香,但味道算幾好。講完食物,要講一講這裡的服務質素。基本上全部侍應生都笑容滿面,但記性卻非常差。首先忘記給我們餐巾,向三個不同的侍應生講過都沒有送來,最後是一名部長狀的男士過來「噓寒問暖」時,才將餐巾送到。同樣情況在我們叫可樂及要水杯時又一再發生,唯侍應生全都態度誠懇地一再道歉,真是不知發不發作好。其中兩名侍應生甚至先後犯同樣錯誤,為友人裝可樂的杯子添茶!此外,那位部長
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朋友生日,想試新地方,知道這裡有壽飽供應,所以決定一試。值得一提的是訂位小姐的態度非常好,亦有適當地建議訂定老火湯及壽飽等。由於大家都好夜收工,所以未能一試跟廚師一起自製壽飽,不過這確實是一個幾好的噱頭。這裡裝修幾好,卡位很大,坐得很舒服,但由於相當滿座,所以有點嘈雜。食物方面,叫了煲豬肺湯、秘汁白玉卷、瓦鼓油雞以及另外幾個小菜,由於質素普通,所以記不起是甚麼啦!豬肺湯很好飲,好多料,豬肺亦很嫩滑。秘汁白玉卷即是蒜泥白肉,由於白肉很瘦,吃起來很「鞋口」,秘汁就還可以啦!瓦鼓油雞很嫩滑,亦有鼓油香,但其實似燒臘那種油雞多過傳統的鼓油雞。壽飽卻真的很不錯,熱辣辣上,外皮飽滿,白裡泛粉紅,賣相甚佳,內餡不會太甜,雖不是很有蓮蓉香,但味道算幾好。

講完食物,要講一講這裡的服務質素。基本上全部侍應生都笑容滿面,但記性卻非常差。首先忘記給我們餐巾,向三個不同的侍應生講過都沒有送來,最後是一名部長狀的男士過來「噓寒問暖」時,才將餐巾送到。同樣情況在我們叫可樂及要水杯時又一再發生,唯侍應生全都態度誠懇地一再道歉,真是不知發不發作好。其中兩名侍應生甚至先後犯同樣錯誤,為友人裝可樂的杯子添茶!此外,那位部長狀的男士不時走來「噓寒問暖」,而且用語相當肉麻,例如當我們稱讚壽飽靚時,他竟然說會向廚師表達我們的心意,分享我們的快樂云云,其後又回來代廚師表達衷心的喜樂和感激之情,真是命!他一點不知道他非常騷擾人客,但看他笑盈盈的,正所謂伸手不打笑面人‧‧‧
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2004-08-29 2 瀏覽
同朋友o係度食lunch, Sat lunch time full booking, 要book 2pm, 去到都係full house~ 環境幾好, 拍牆o個邊d位係弧形sofa, 我地坐卡位, 另外仲有圓檯~ 卡位有好多咕, 好好坐~ 弧形位o既雕花吊燈好靚~兩個人, order o左以下食物:大四喜蝦餃- 四個普通蝦餃加一個菜汁皮蝦餃, 蝦係原隻, 都幾爽口, 皮就ok~響螺灌湯餃- 係浸湯餃, 肉實o左d, 湯太鹹~炭燒豬頸肉- 面落o左好多胡椒等o既調味料, 但肉唔夠爽~蒜泥白肉卷- 賣相特別, 味道ok喇~咕嚕肉- 依度有咕嚕豬圍巾(即係豬頸肉)同咕嚕排骨, 我地要排骨, 但真係骨多過肉..... 個汁唔會太多色素, 味道ok~加一個白飯, 埋單只係$25X~ 原來免茶芥同加一~再講講service~ 我地叫小菜時, 個waitress不斷咁叫我地order翅, 話o左一次唔要佢都死叫我地order翅, 真係好想鬧佢~ 最後講埋toilet, 好衛生, 全自動水龍頭都算少事, 仲有自己更換廁板膠紙同自動揭蓋垃圾桶~ 掂~~ 不過個水龍頭出水有d問題~http://commu
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同朋友o係度食lunch, Sat lunch time full booking, 要book 2pm, 去到都係full house~

環境幾好, 拍牆o個邊d位係弧形sofa, 我地坐卡位, 另外仲有圓檯~ 卡位有好多咕, 好好坐~ 弧形位o既雕花吊燈好靚~

兩個人, order o左以下食物:

大四喜蝦餃- 四個普通蝦餃加一個菜汁皮蝦餃, 蝦係原隻, 都幾爽口, 皮就ok~

響螺灌湯餃- 係浸湯餃, 肉實o左d, 湯太鹹~

炭燒豬頸肉- 面落o左好多胡椒等o既調味料, 但肉唔夠爽~

蒜泥白肉卷- 賣相特別, 味道ok喇~

咕嚕肉- 依度有咕嚕豬圍巾(即係豬頸肉)同咕嚕排骨, 我地要排骨, 但真係骨多過肉..... 個汁唔會太多色素, 味道ok~

加一個白飯, 埋單只係$25X~ 原來免茶芥同加一~

再講講service~ 我地叫小菜時, 個waitress不斷咁叫我地order翅, 話o左一次唔要佢都死叫我地order翅, 真係好想鬧佢~

最後講埋toilet, 好衛生, 全自動水龍頭都算少事, 仲有自己更換廁板膠紙同自動揭蓋垃圾桶~ 掂~~ 不過個水龍頭出水有d問題~

http://community.webshots.com/album/180778118EbARtS
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2004-08-25 8 瀏覽
昨晚終於有機會去試下o勒, 打電話訂位時佢都問要唔要卡位, 真係幾舒服, 好好坐, d 位好闊: ) 每卡隔位d反光玻璃, 傾偈好方便, 唔會disturb 到其他人, 呢個設計幾好!!服務都好殷勤, 都會略略介紹下招牌菜和例湯, 四位女士點了呢幾款小菜:1. 豆豉雞2. 賽螃蟹3. 珍味娃娃菜4. 宮廷烤骨5. 鍾餃子豆豉雞係炸雞塊炒豆豉青椒粒, 味道幾好但嫌佢係炸雞塊; 賽螃蟹唔錯, 都唔係好油, 有瑤柱和帶子粒; 珍味娃娃菜賣相唔係好吸引, 但都算好食; 宮廷烤骨唔係我expect 既燒骨, 比較油, 但都幾淋; 鍾餃子都ok我諗係集團既問題, 用料唔夠靚, 但真係好抵食, 我相信其他菜式都可以的, 免加一茶芥真係差好遠, 賣單$350, 環境好和呢個地區真係算係咁, 黎呢度傾下偈食下o野, 呢度都係合適的地方!! 我會再去既: )
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昨晚終於有機會去試下o勒, 打電話訂位時佢都問要唔要卡位, 真係幾舒服, 好好坐, d 位好闊: ) 每卡隔位d反光玻璃, 傾偈好方便, 唔會disturb 到其他人, 呢個設計幾好!!

服務都好殷勤, 都會略略介紹下招牌菜和例湯, 四位女士點了呢幾款小菜:

1. 豆豉雞
2. 賽螃蟹
3. 珍味娃娃菜
4. 宮廷烤骨
5. 鍾餃子

豆豉雞係炸雞塊炒豆豉青椒粒, 味道幾好但嫌佢係炸雞塊; 賽螃蟹唔錯, 都唔係好油, 有瑤柱和帶子粒; 珍味娃娃菜賣相唔係好吸引, 但都算好食; 宮廷烤骨唔係我expect 既燒骨, 比較油, 但都幾淋; 鍾餃子都ok

我諗係集團既問題, 用料唔夠靚, 但真係好抵食, 我相信其他菜式都可以的, 免加一茶芥真係差好遠, 賣單$350, 環境好和呢個地區真係算係咁, 黎呢度傾下偈食下o野, 呢度都係合適的地方!! 我會再去既: )
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2004-08-19 6 瀏覽
17/8一行五人嚟呢度食晚飯,入到去真係覺得裝修得幾好,很有中國味,亦富時代感,令人不覺俗套。至於菜式方面,店方強調所有食物不加味精,而食後亦真的不覺口渴,這點真係唔錯,我哋當日就揀咗以下食物:乳豬拼燒鵝:乳豬不肥膩,皮脆肉嫩,味道很好;而燒鵝 就差得很,一陣鵝羶,肉質亦十"鞋"口 皮就當然唔會脆啦,總之就唔好食。紅燒豆腐:豆腐好香滑,而獻汁整得唔錯。豉油雞(半只):強調此為熱食,有別於一般o既燒味類, 豉油汁整得好夠味又帶點甜,雞肉亦 嫩滑。香菇炒帶子:味道就普通啦鍾餃子(六件):餡料有肉汁,唔會太實,皮不算太厚,而 點了在碟內o既醬汁就特別惹味。蘿蔔千絲酥(六件):皮鬆化而內裏o既蘿蔔絲就熱烘烘, 但唔知點解冇乜蘿蔔香味。壽桃:都幾大個,個包好鬆軟,而白蓮蓉亦唔會好甜,仲 有蛋黃喺裏面。其實除咗以上食物外,我哋仲點咗宮廷烤骨,就係為了呢個菜同以上o既兩個點心,我哋足
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17/8一行五人嚟呢度食晚飯,入到去真係覺得裝修得幾好,很有中國味,亦富時代感,令人不覺俗套。至於菜式方面,店方強調所有食物不加味精,而食後亦真的不覺口渴,這點真係唔錯,我哋當日就揀咗以下食物:

乳豬拼燒鵝:乳豬不肥膩,皮脆肉嫩,味道很好;而燒鵝
就差得很,一陣鵝羶,肉質亦十"鞋"口
皮就當然唔會脆啦,總之就唔好食。
紅燒豆腐:豆腐好香滑,而獻汁整得唔錯。
豉油雞(半只):強調此為熱食,有別於一般o既燒味類,
豉油汁整得好夠味又帶點甜,雞肉亦
嫩滑。
香菇炒帶子:味道就普通啦
鍾餃子(六件):餡料有肉汁,唔會太實,皮不算太厚,而
點了在碟內o既醬汁就特別惹味。
蘿蔔千絲酥(六件):皮鬆化而內裏o既蘿蔔絲就熱烘烘,
但唔知點解冇乜蘿蔔香味。
壽桃:都幾大個,個包好鬆軟,而白蓮蓉亦唔會好甜,仲
有蛋黃喺裏面。
其實除咗以上食物外,我哋仲點咗宮廷烤骨,就係為了呢
個菜同以上o既兩個點心,我哋足足等咗成個鐘頭,其間我哋追問侍應,個個睇到後就話去跟,原來個個都冇咁做做,我哋仲話要取消個宮廷骨,佢哋都唔理,最後再同一位女侍應講,佢竟然話俾我哋知漏咗單,而點心就怕我哋未食哂D小菜而唔敢上,真係有冇攪錯?我哋催單咁耐,竟然係咁o既回應?當我哋食埋D點心後就立即叫埋單,有個男侍應就走埋嚟問我哋駛唔駛叫D甜品,我哋就再向佢講述剛才o既經歷,所以就怕咗再等兼立即埋單,佢竟然謂下次有咁情況就搵番佢跟,之後隔離枱叫佢,佢就咁就走咗去,我哋都奇怪點解唔駛攞張"點菜卡"埋單?原來佢根本就冇幫我哋埋單,你話呢D服務係咪強差人意?
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2004-08-18 6 瀏覽
友人常話"飲食不可無友~", 一大班朋友去食晚飯既好處係, 就係一次過可以試好多個菜. 靈芝燉竹絲雞(大$188): 湯好香濃~ 不過想飲多碗都無.炭燒豬頸肉($50): 一般, 黑糊椒, 蜜糖味太強.痳辣口水雞($50): 夠辣甜. 雞肉亦唔錯!秘汁白玉卷($50): 幾討好, 有d似蒜泥白肉咁.京式素鵝($50): 一般, 不過外皮香脆!宮廷烤骨($80): 烤骨好淋, 而個汁亦調教得唔錯.瓦撐豉油雞($100): 雞肉幾滑, 不過唔夠入味.美國巨肉蟹($198): 一般, d肉好痴晒殼.鍾家小炒皇($80): 牙菜為主, 幾有菜味.龍鬚茄子($70) 一般炸茄子, 唔突出.珍味通菜($60) 蝦米味十分香濃~ 討好像杏汁燉雪蛤($38) 杏汁味香濃.雪耳燉木瓜($30) 一般, 唔突出.環境幾優雅, 好少中菜有開放式廚房, 幾特別, 晚餐其間見到廚師會教授製作壽包(可能要預訂), 幾得意~ 其實整個晚餐大部份菜式都好滿意, 只係張抬太細, 而上菜亦太快, 有時都幾混亂下, 另外抬與抬之較迫左d. 服務方面好有禮貌, 不過略嚴生手. (免茶, 另外開瓶費幾平$30一支, 用Sc
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友人常話"飲食不可無友~", 一大班朋友去食晚飯既好處係, 就係一次過可以試好多個菜.

靈芝燉竹絲雞(大$188): 湯好香濃~ 不過想飲多碗都無.
炭燒豬頸肉($50): 一般, 黑糊椒, 蜜糖味太強.
痳辣口水雞($50): 夠辣甜. 雞肉亦唔錯!
秘汁白玉卷($50): 幾討好, 有d似蒜泥白肉咁.
京式素鵝($50): 一般, 不過外皮香脆!
宮廷烤骨($80): 烤骨好淋, 而個汁亦調教得唔錯.
瓦撐豉油雞($100): 雞肉幾滑, 不過唔夠入味.
美國巨肉蟹($198): 一般, d肉好痴晒殼.
鍾家小炒皇($80): 牙菜為主, 幾有菜味.
龍鬚茄子($70) 一般炸茄子, 唔突出.
珍味通菜($60) 蝦米味十分香濃~ 討好像
杏汁燉雪蛤($38) 杏汁味香濃.
雪耳燉木瓜($30) 一般, 唔突出.

環境幾優雅, 好少中菜有開放式廚房, 幾特別, 晚餐其間見到廚師會教授製作壽包(可能要預訂), 幾得意~ 其實整個晚餐大部份菜式都好滿意, 只係張抬太細, 而上菜亦太快, 有時都幾混亂下, 另外抬與抬之較迫左d. 服務方面好有禮貌, 不過略嚴生手.

(免茶, 另外開瓶費幾平$30一支, 用Scott Diva 大杯)
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2004-08-17 0 瀏覽
同同事黎試呢間算新0既酒樓飲茶,係稻香集團,免茶芥免加一,好似感覺抵好多。預早訂左位,估唔到佢會俾個VIP房我地,因為同事話平時BOOK VIP房有最低消費,而家唔洗真係抵到爛。呢度裝修都幾靚,尤其係個VIP房﹐真係幾舒服。講返食物,點心選擇都非常多,由最普通0既叉燒包、蝦餃燒賣到自創0既鮑汁鴨掌都有,我地六個人都點左十幾碟點心,全部都好好味,仲要免茶芥加一,抵食﹗
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同同事黎試呢間算新0既酒樓飲茶,係稻香集團,免茶芥免加一,好似感覺抵好多。預早訂左位,估唔到佢會俾個VIP房我地,因為同事話平時BOOK VIP房有最低消費,而家唔洗真係抵到爛。呢度裝修都幾靚,尤其係個VIP房﹐真係幾舒服。
講返食物,點心選擇都非常多,由最普通0既叉燒包、蝦餃燒賣到自創0既鮑汁鴨掌都有,我地六個人都點左十幾碟點心,全部都好好味,仲要免茶芥加一,抵食﹗
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
等級2
6
0
2004-08-13 9 瀏覽
裝修別緻, 坐位舒服, Opening Kitchen 非常清潔及特別, 如果坐得近會有坐在大排擋feel, 因有煮食時架鍋氣聲~ 抽氣做得非常好, opening kitchen 也不會有油煙味. 有興趣可跟廚師學做壽包~ 也可找到大白兔糖, 加應子, 山楂餅等零食. 叫了鮑魚+鵝掌(正!), 鐘菜牛肉(=菜心牛肉), 黃瓜炒雜菇, 肉菘茄子, 鼓油雞(推介!), 餃子, 燒腩仔(皮好脆!), 本來order左蟹但當個侍應比隻蟹我地睇架時候, 言語之間太無禮貌!!!!! 所以cancel左~~~ 經理立即黎say sorry, 重送左杏仁糊(好香杏仁味!) &合桃糊(太太太甜!!)糖水.
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裝修別緻, 坐位舒服, Opening Kitchen 非常清潔及特別, 如果坐得近會有坐在大排擋feel, 因有煮食時架鍋氣聲~ 抽氣做得非常好, opening kitchen 也不會有油煙味. 有興趣可跟廚師學做壽包~ 也可找到大白兔糖, 加應子, 山楂餅等零食. 叫了鮑魚+鵝掌(正!), 鐘菜牛肉(=菜心牛肉), 黃瓜炒雜菇, 肉菘茄子, 鼓油雞(推介!), 餃子, 燒腩仔(皮好脆!), 本來order左蟹但當個侍應比隻蟹我地睇架時候, 言語之間太無禮貌!!!!! 所以cancel左~~~ 經理立即黎say sorry, 重送左杏仁糊(好香杏仁味!) &合桃糊(太太太甜!!)糖水.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
人均消費
$150
(非會員)
0
0
2004-08-10 0 瀏覽
裝修好,有cushion卡位,開放式廚房。服務態度好好,食完係o甘傾計都唔會趕。6個人叫左一個四人套餐+(幾個前菜,兩個主菜)。前菜其中一樣係冰鎮鮑魚,好味!主菜有鮑魚,龍蝦蛋白,雞。。。聽落都幾例牌,但睇得出做得有心機。下次會試下點特別D既野。伙記話如果預訂晚飯,可以自製壽包o忝!)仲要幫你換碗碟換得好密,包保唔會撈亂每碟野D 味。
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裝修好,有cushion卡位,開放式廚房。服務態度好好,食完係o甘傾計都唔會趕。6個人叫左一個四人套餐+(幾個前菜,兩個主菜)。前菜其中一樣係冰鎮鮑魚,好味!主菜有鮑魚,龍蝦蛋白,雞。。。聽落都幾例牌,但睇得出做得有心機。下次會試下點特別D既野。伙記話如果預訂晚飯,可以自製壽包o忝!)
仲要幫你換碗碟換得好密,包保唔會撈亂每碟野D 味。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
人均消費
$250