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| Restaurant: | Pak Loh Chiu Chow Restaurant |
|---|---|
| Info: |
To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Video
Exit B2, Prince Edward MTR Station/ Exit B3, Mong Kok MTR Station/ Exit D, Mong Kok East MTR Station
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Telephone
23900834
23900835
Introduction
It was founded in 1967 and specialises in authentic Chiuchow cuisine. Various dishes have complicated cooking processes and are rarely found nowadays, including the Sliced Soyed Goose Platter which have been brining-cooked in restaurants for more than half a century, and Blanched Sliced Whelk with Ham.
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Opening Hours
Today
11:00 - 22:00
Mon - Sun
11:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
好多人反工👎🏻👎🏻👎🏻👎🏻👎🏻但全部都唔做野熟客一黎就會自動奉上功夫茶生客就冇舉手叫侍應，個個都扮睇唔到上至經理下至樓面都係酸菜收費每碟25 強迫性收費————————————蝦腸蝦餃@$68 *價錢偏貴、細碟，味道普通 好似食咗陣風咁*大部分菜式上碟時唔夠熱 & 暖*有加一服務費🤮🤮🤮🤮🤮🤮🤮🤮叫咗碟菜苗餃，附上不知名？曱甴鬚呢個時候叫人黎收走就最快🤢🤢🤢🤢🤢🤢
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新的一年，約了一班好友在新世紀百樂潮州飯店晚飯聚會。我們點了很多招牌潮州菜，今次啲鹵水食物味道很好，豬腳筋很軟淋，味道唔錯！鹵水鵝肝，很新鮮質感啱啱好，入口即化。鹵水鵝肉(帶骨)。不喜歡趙骨的朋友可以叫鹵水鵝片。豬腳筋(一定要叫)蠔仔餅，不過不失煎煮魚。 本人不太好魚，所以不置評。西芹炒蝦球，清清地，啲蝦都好新鮮。 侍應生話如果叫咕嚕蝦會色香味俱全。沙爹牛肉芥蘭，沙爹不會太辣蓋過牛肉。值得推介！大芥菜煲，我覺得一般芋泥，小甜，一人份啱啱好，不會太滯。 薑汁糕，薑味很重，不甜。熱辣辣食，好好味。銀杏綠豆爽
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很久沒有吃這間餐廳一嚟到當然叫返個潮州兩麵黃食吓啦！雖然好多人都話兩麵黃可以喺屋企做到但我都很喜歡百樂潮州這道菜。傳統的兩麵黃/糖醋麵是用鴨蛋麵去處理，在家的食譜一般可能是用全蛋麵取代。很可惜的是這味菜式最後的結果只是一般，相片又忘記了拍攝。我們也叫了一個香酥鴨，但味道有一點奇怪。It’s been a long time since I’ve eaten at this restaurant. Of course, first thing I ordered upon arrival is the double sided pan fry noodle. Although many people say that it can be cooked at home, I really like double sided pan fry noodle or some call it the sugar and vinegar pan fry noodle. The traditional double sided yellow/sweet and sour noodles are made with duck egg noodles. Most home recipes, whole egg noodles may be used instead. It's a pity that the dish turned out to be less than average I even I forgot to take the photo. We also ordered an aromatic crispy duck, but the taste was a bit strange.Service/服務 👍🏻👍🏻Cleanliness/清潔度 👍🏻👍🏻Taste/味道 👍🏻👍🏻👍🏻Ambiance/氣氛 👍🏻👍🏻
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🔸羅白煮春菜味道可以，但可惜蘿蔔同春菜未都淋🔸秘製生醃螄蚶調味適中，可惜螄蚶比較肉比較細🔸芋茸香酥鴨 芋茸香，外皮酥脆👍🏻🔸沙茶牛肉炒河感覺似沙嗲多過沙茶，一般總括🔹價錢屬於中上，如果喜歡潮州菜嘅朋友可以一試，如果只係喜歡點心的話，就會覺得性價比低
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14 號同媽咪去旺角 MOKO 百樂潮州飲茶，見佢之前裝修完，所以入去試下。點知裝修完所有嘢食、茶錢價錢全部加晒價。但係完全唔值依個價格。味道一般，同普通鮮竹卷沒有太大分別，只是加左羊肚菌，所以就提高價錢。蝦餃皮太薄，沒有口感。只係上面放上西蘭花，蝦餃內加咗露筍，就加價。完全唔值味道一般，同之前分別不大。味道完全唔香，極少肉碎，份量唔算太多。p.s 最離譜係茶位費，收 $22/位，另收加一服務費。簡直離哂大譜。
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