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Restaurant: Nanhai No.1
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

Level4
195
0
2015-03-04 9940 views
This was the most disappointing yum cha lunch that the trio have had for quite some time. This restaurant was supposedly decked with Michelin stars and yet the quality was not visibly in any way superior to the fastfood joints you could find all over Hong Kong. The breaded squid rings were at least crispy and the barbecue pork chops were not too fatty or salty. Rather frustrating to find most items we ordered were sold out; and it was puzzling to learn that even stir fry beef with rice noodles (
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This was the most disappointing yum cha lunch that the trio have had for quite some time. This restaurant was supposedly decked with Michelin stars and yet the quality was not visibly in any way superior to the fastfood joints you could find all over Hong Kong. 
The breaded squid rings were at least crispy and the barbecue pork chops were not too fatty or salty. Rather frustrating to find most items we ordered were sold out; and it was puzzling to learn that even stir fry beef with rice noodles (乾炒牛河) was unavailable. The corn crab stew that came in substitute tasted like any canned corn soup. Some dim sum items were of standard quality - such as shrimp dumpling and siu lung bao, some were plainly mundane like the spring roll, the mushroom Siu Mai and the BBQ pork rice flour rolls (Cheung Fun 腸粉). The cod fish puff was unexpectedly like a samosa and the flavour was masked by the curry. The stir fry minced pork beans and bamboo shoots was seasoned a bit too heavily, and the omelette with scallop was not too greasy but there was not more than a sprinkle of diced scallops in it. The stir fry noodles with XO sauce was too spicy and sour and the noodle texture was unattractive - slightly sticking to the palate. The gelato date cake was warm and had a nice strong herbal taste, unfortunately this could not undo the damage done by the main dishes. 
The service was almost as appalling as the food; it took the staff quite some time to inform us that the (common) items we ordered were sold out, there were dishes missing and the teapot did not return to our table after refills. Too expensive and completely not worth the cost of $315 per head.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-02-22
Dining Method
Dine In
Spending Per Head
$315 (Lunch)