CaN LaH

營業中

休息中

原本都期待新加坡菜，但比想像中差很多，服務態度都唔得，好失望，食物質素更加係淡而無味。點了幾樣食物，無一樣食物覺得好食。呢個脆皮雞好失望，一啲都唔脆，有待改善。

馬來西亞朋友帶我黎食全部係佢發板 呢個頭盤全部都係菜酸酸甜甜咁好開胃😝😝😝小黑杯先擺薯仔 雞蛋絲 醬汁加蝦 幾得意多寶魚加青檸酸酸地 條魚煎得脆好食！馬拉盞炒通菜 普通無乜特別

【中環⋄ 高質新派星馬菜】 🍽 CaN LaH📍中環港景街1號國際金融中心3樓3075號舖IFC哩間新餐廳個名好特別 叫「CaN LaH」🤣「Can Lah」其實係Singlish 意思係”Yes. We can do it.”重點係餐廳環境超大 outdoor座位仲坐擁維港海景✨佢地係新加坡名廚張偉忠操刀嘅新派星馬菜餐廳張主廚係新加坡長堤海鮮樓做左超過20 年🇸🇬佢嘅拿手小菜辣炒黑胡椒蟹更被奉為新加坡國菜所以小編今次特登試左張師傅招牌生猛螃蟹🦀揀左黃金流沙焗 咸蛋黃嘅咸香好突出 而且蟹肉好鮮甜👍🏻私心推薦香口小食炸蝦棗 配上秘製醬汁好正！另外以日本黑竹炭製作嘅娘惹黑炭小金杯都好特別🖤可以自己加入蝦肉、蛋絲、蘿蔔絲 好玩又好食😆食得辣可以試下參巴汁燒多寶魚 加入左辣椒同青檸幾特別最後食埋打卡一流嘅娘惹糕點拼盤 感覺超滿足💕一碟有齊香蘭椰絲卷、木薯糕、蘭花糯米糕、椰絲球～⋄ ⋄ ⋄ ⋄ ⋄ ⋄ ⋄ ⋄ ⋄ ⋄ ⋄ ⋄ ⋄ ⋄ ⋄ ✄ ⋄ ⋄ ⋄ ⋄ ✄ ❝我地食咗咩? ت ❞ ☞ Black Nyonya Kuih Pie Tee $88☞ Hand Minced Deep Fried

一向都好鍾意新加坡菜，於是就嚟咗試呢一間位於IFC嘅新餐廳。餐廳環境好舒服，燈光令人好放鬆。全晚我最鍾意嘅兩道菜就係龍蝦乾炒叻沙同眼淚蝦棗，炒叻沙龍蝦肉多之餘，麵條有淡淡的蝦子味，超級香！而眼淚蝦棗又香又juicy，作為小食一流。🤤另外海南雞飯亦都好出色，肉質鮮嫩，飯粒分明。娘惹黑炭小金杯就幾特別，可以自己放肉鬆、蝦、辣醬同蛋絲等等嘅材料，味道亦都唔錯。甜品方面我個人就覺得偏甜，但係非常有東南亞娘惹風味，完全勾起去旅行嘅回憶～～～

Trying out the new Singaporean-Malaysian restaurant in ifcmall. Highlight of the meal would definitely be one of their signature dishes, Black Nyonya Kuih Pie Tee ($88/ 4pcs), as you can create your own pie tee by filling in the toppings: jicama, shredded carrots, shrimps, meat floss and chilli sauce. The pie tee cup was very crunchy too.The Singapore Katong Prawn Laksa ($138) soup was quite rich and flavourful yet I was expecting the noodles to be more springy.Hainanese Chicken ($198/ half) was

我愛吃星馬菜。我愛去靚餐廳打卡。來到IFC新開的CaN LaH，就可以兩者兼得。餐廳由新加坡名廚張偉忠師傅操刀，他在當地赫赫有名的「長堤海鮮樓」工作了20年，擅長煮辣椒蟹、黑椒蟹之餘，亦帶來了家傳配方，一道「流淚蝦棗」，單是剁蝦就用上師傅們一個多小時，他們剁到流淚，我就覺得好吃到流淚！除了a la carte，這裡還有提供Singmakase (新加坡Omakase)，每位$800起可以吃到5至6道菜，有興趣的不妨來試試。 CaN LaH位於中環IFC，地鐵直達，相當方便。餐廳設有室外座位，紅色太陽傘十分搶眼。室外座位更可以遠眺海濱摩天輪，黃昏沒曬得那麼厲害時，可以坐在這裡小酌兩杯，風景宜人。我這天正午來到，還是坐回室內好了。餐廳設有全落地玻璃窗，景觀開揚；喜歡卡位的話，則是氣派十足，另一種感覺。這天有緣見到張偉忠師傅，細問之下，原來他來自美食世家，祖母和爸爸都曾任餐廳大廚，故他自小就出入街市學買餸，耳濡目染下，對煮食產生濃厚興趣，婆婆的訓晦是，下廚需講求心機，不能偷懶，難怪餐牌滿是心機菜吧。說時遲，那時快，美食都已上桌了，看看有甚麼吃吧。眼淚蝦棗 $68一定要推介這「眼淚蝦棗」，原來

The food was really not worth the price. So Un- Singaporean that to have hainanese chicken rice you have to order half a chicken ($198) and then the rice separately ($28). The chicken was bland and definitely not worth $198. The Chau Kwei Teow (炒貴叼) had zero “punch” (無鍋氣). The cendol was served in a bowl with a small tea spoon making it difficult to drink the melted shaved ice. All in all an extremely disappointing and expensive meal. Using Singlish - my rating for this restaurant : the food

Seeing quite a lot of IG posts, finally we got to try the newly opened Singaporean restaurant at IFC (remarks: the restaurant is fully booked all the time, I tried to pick the latest dates on their online reservation site, so I got a table finally)We booked the table indoor, the place is renovated but it looks a bit similar as the previously outlet (Market SEA). Particularly I like the brown and blue uniform of their manager (I guess?!?), and the staff all looks very young.Let me evaluate the fo

It let me wait 50minutes for a bowl of laksa noodles. The server got the wrong order, and not a single server is there to fix it. It ruin my Friday night, and I do not recommend you to go to this place if you want to experience a good dining experience after a long day work. The service is a mess here.

不知是否因為訂枱時間和Happy Hour時間有重疊(6點左右)，坐低後完全沒有待應理會，直行直過。落單至埋單都需要叫好耐先有人理會，看不到他們有teamwork，完全自己做自己事，服務態度其差......特別係著恤衫及西裝外套那些!! 讓人有點被狗眼看人低的感覺！完全令人覺得為什麼我要付service charge? 有時間就早點訂位，要求坐室外，室內真係真係太逼。飲品味道太淡，羅漢果龍眼冰似一杯有顏色嘅水，桔子酸梅冰也沒有味道。

招牌講到好勁，新加坡名廚，但我覺得若你要食物質素就可以唔洗幫襯😂真係食物同價錢唔太相乎， cp 值低。不過ifc right,係咁既價架啦～ services係好好禮貌既，環境坐近玻璃窗係舒服既。🍴set lunch(starter + main)starter 🥗獅城鮮魷沙律🔸酸酸地ok 既————————————————————-main🍜1. 新加坡加東「大蝦」喇沙$168🔸係街市最平果隻游水打邊爐蝦，真係好大隻呀～😂😂佢喇沙湯底係正常既，但我會話mee lemongrass仲正呀~🍲2.檳城海鮮鴨蛋炒貴刁$188🔸emmm,無咩味，d 海鮮淡…..我會話翠華炒牛河都仲好食～————————————————————-small plates (add$30)🍢1.馬來雞串燒沙嗲🔸好dry, 但個dipping sauce okay既🐟2.咸蛋黃炸魚皮🔸最好食，薄脆，咸蛋黃好均勻，係最讚！————————————————————-drinks (add $25)🍹桔子酸梅冰🔸我係完全ok 得個酸字，但我諗好多人一般～

This just opened in IFC in place of MarketSea which was also serving Malaysian/Singaporean food. The Singaporean reception can’t find my reservation when I said ‘Ng’ then I pointed out & she said ‘Ang’, guess she should first learn Cantonese pronounciation otherwise could be confusing. Decor is nice & modern, a good choice of some of my SIN/MAL dishes but we opt to share Malaysian’s Penang Chow Kway Teo & Singapore Katong Prawn laksa which both are not bad, but the extra bowl & spoon we asked to

想去試試呢間新開的新加坡餐廳，中午1點半先有位，門口做訂位的小姐（盤起頭髮那位）扮曬嘢好似不多識中文，但講的都係中文。坐下點菜，想吃的中午全部沒有，但是看到隔離台上更呢點菜，問服務員點解？說呢點要預定，師付忙不過來，幾亂七八糟的餐廳，吃了一肚火。味道差過沙嗲軒，服務跟不上。沒有下次了。

Prime location with superb view although this didn’t help the previous occupant so this place can survive on that alone. Soft opening which you can tell from its hectic and messy service. However it’s really the food and prices that will deter recurring customers. Tried the hainan chicken rice and laksa. 肉骨茶 was sold out at noon. Both dishes were supposedly chef recommended but both were probably the worst representation of each. The so-called lunch sets came with appetisers which tasted normal

這間餐廳的大廚張偉忠師傅原來來頭真不少。早年他在新加坡長堤海鮮改良了辣椒蟹，大受歡迎，成為了新加坡國菜。他獲獎無數，包括：2010年世界金廚烹飪大賽的個人與團體組別贏得特金獎、2011年紅威廚師杯爭霸賽榮獲最傑出獎、2012年香港明火廚神國際挑戰賽榮獲五星金獎，2014年台灣國際美食展冠軍。2016 加入五星級酒店酒店濱華大酒店(Marina Manadrin)為行政總廚。其後被香港飲食集團聘請來出任顧問工作，並在今年主理 CanLah 的出品，提供正宗的星、馬美食。在環境優雅的餐廳內品嘗定價不貴的名廚出品，不作他想。這次我來吃了娘惹小金杯、烏打、肉骨茶、黑胡椒蟹、亞參咖喱斑球和娘惹甜點都十分出色和風味地道，追問之下，原來不少配料都是空運來港的。