跟三位老友提早食團年飯,地點從新同樂和海景軒取其一, 由於前者在美麗華商場重新開業尚未有食評, 而海景軒一直好評如潮, 主廚梁師傅更被傳媒評為廚神級,故此選取此間.
週末晚上7 時到達, 可能尚早, 人客不算多, 亦有一兩枱已經食完, 環境不錯,但有缺點是射燈太多, 尤其被射燈射到正的, 更是痛苦到極, 要求轉枱又話fully booked, 最後都把射燈校暗, 服務值得一讚
說回當晚菜色, 共order 6 個菜, 其中玻璃蝦球是招牌名菜, 共8 隻賣$260.-, 蝦大隻, 入口爽口但無味, 枱上放上蝦醬調味,是否已經說明?
兩款雞, 金華玉樹雞, 很久無食, 感覺唔錯, 另一隻黑松菌汁燒雞, 我們見識少, 不知道黑松菌是指那些黑色點點還是似磨姑碎的東西, 但又是淡淡的沒特別幫助不大(點菜時話成晚只做兩隻, 我們好彩得到最後之1/2隻, 但我們奇怪$188.-半隻,為何不做多些?但我們估到答案)
豉油皇牛柳粒算是唔錯, 另叫了兩個菜類, 上湯豆苗,good! 鮑魚姑小棠菜一碟各六片,打個獻但並非鮑汁
本來想叫糖水, $32.-不算貴, 但最後決定打的去佐敦, 大把choices
埋單$1,050.- 價錢合理(因為HK Bank card 8 折)
其實一心想嘗試梁師傅手藝, 我諗好可能係當晚放了假,我亦希望佢真的放了假

酒店中菜廳，裝潢不算豪華，但座位舒適。服務懇勤有禮，價錢合理。

西洋菜豬煲鴨腎湯：是晚老火湯，味道OK。西洋菜煲得很腍，good。
炒桂花翅：即魚翅炒蛋，伴以芽菜以增口感。味道清淡。魚翅口感被芽菜蓋過了，末見突出。
蜜梅京燒骨：蜜糖酸梅互相配合，酸甜味道能增進食慾；伴碟的哈蜜瓜和濃烈的京燒骨產生强烈的對比，視覺上增添清新的感覺，減少了肥膩感。京燒骨肉厚得來肉質鬆軟，味道不俗。
鐵板銀鱈魚：出品熱辣辣，遠處已能聽到醬汁滾騰的聲音。破開錫紙，香味撲鼻。銀鱈魚肉質肥厚，唔錯。
黑松露菌燒雞：本想一試招牌富貴雞，但原來需要兩日前預先訂購？！最後試了黑松露菌燒雞，味道確係幾特別，燒雞夾雜着淡淡的菌香。
錦鏽一品豆腐：做法似老少平安，用魚肉和豆腐切碎製成。面上淋上蟹皇醬汁，以添味道及可觀感。豆腐香味仍在，不過蟹皇醬汁味道未見突出。
魚湯浸豆苗：豆苗都幾靚幾嫩口，OK。
帶子百子炒飯：炒飯不俗，色水平均夠乾身。帶子新鮮。百子除添觀感外，亦旨在增加口感，可惜效果還差了一點點。
生磨杏仁露/合桃露：香味OK，不算太甜，可以一試。
雷沙湯丸：整體令人滿意。只是其中一粒湯丸的餡料竟流了出來，要扣分。

[27/1/2010; Wed]

新的一年,新的開始,海景軒今月又推出了一系列新的菜色,全部都是一些賀年美食,有鮑魚,三文魚,帶子,花膠,大蝦,桂花魚,每一款都好精彩,希望大家食完之後,都好似那些菜名一樣

父母生日, 專登同兩老搵間好既中菜食番餐. 睇到呢度食評, 講到曉飛咁, 真係抱住好大期望. 點知.......係十分失望. 自問好吃但唔係嘴刁既人, 幾個招牌菜式, 味道真係好一般.

玫瑰煙燻帶子: 只有煙燻味, 帶子唔算大隻, 第一道菜, 一食, 大家都唔出聲....

葱爆東星班球煲: 或者東星班貴, 份量好少, $300得幾舊. 魚幾新鮮, 但味道好一般.....

萬壽果牛肋肉: 味道偏淡, 食到呢個餸, 母親大人終於忍唔住話: 呢D咪炆到好腍既牛展囉. 係, 同佢平時在家整既, 真係分別不大, 一樣都係咁腍滑. 唯一既分別係, 阿媽整得惹味好多.

煎茶果: 無乜特別.

龍皇炒麵: 蛋白堆中有點蝦肉/帶子肉啩? 味淡, 麵好油膩, 阿媽食左兩啖冇食, 頂唔順.

對於呢一餐, 阿媽十分有禮貌咁話: "出黎食飯都係增廣見聞既一種...." 係囉, 見識過就算, 下次都係去番利苑穩陣.

因為經常被朋友K和太座嘲笑長篇大論,想看下去也堅持不了,
現聽從民意,稍為簡化食評以便有閱讀障礙的他們,
今晚試的菜如下,
是日例湯$158例窩: 金銀花陳腎豬肺湯,味道很家庭沒有添加味精那種,湯渣亦排列很整齊,湯水隔得很清,沒有一點油浮面,賣相完全值十分, 分量也可分足6杯碗
紹興酒蛋白蒸蟹拑$98/客: 酒味雖然不多但剛剛好,蛋白當然是很滑,鮮蟹拑夠大隻,口感肉味都一流,只是價錢也成正比呢
富貴雞$460: 雖說是招牌菜但雞肉那種化的口感實在真的是很適合老人家吃,不過口感欠奉,豐富的雞汁亦很美味只是如果再送白飯則其他的都吃不下了,如果可以留番一些肉的口感的話,整度菜理應更好,
万壽果牛肋肉: 另一款近期的招牌菜, 牛肋肉的前處理(炆)得比一般的淋身,肉味夠濃但口感就差一點,生果也炒得很好沒有完全破壞纖維, 獻汁杰度處理也恰到好處,但如果顏色配搭上加一點點綠色的話,亦無須放半個木瓜因為客人多半不會連伴碟都食埋,變得有點浪費,
三蔥星斑煲$268: 星斑肉厚切有口感味道好,
瑤柱炒荳苗$148: 炒得清淡但菜的色同口感亦好好,完全是少油,
甜品是:蛋白杏汁 & 桂花糕
蛋白杏汁: 杏汁味濃雖然做法簡單
桂花糕: 加了一點點金柚肉而沒有杞子算是一點創意吧了,

今次係兩個壽星一齊慶祝的生日飯, 去咗大家都好like 的海景軒. 無錯, 都係為咗呢度的北京填鴨.

砂鍋斑球, 斑球都幾鮮味, 但冇個好重手的汁, 爭咗少少咁囉!
什菌上素, 呢度的素食第一次食, 其實都幾唔錯喎. 食料新鮮, 用嚟煮的湯底幾夠味, 素食吸收湯的精華, good!
蒜片牛柳, 香噴噴惹味的一個菜, 好鍾意炸香的蒜片, 好香, 香惹味, 加上嫩嫩的牛柳味, 味邊都幾唔錯.
蜜梅京燒骨, 呢個之前都食過, 排骨先炸過, 脆脆地, 再加個酸酸甜甜的蜜梅醬煮, 好味. 伴碟的哈蜜瓜也鮮甜, nice!
北京填鴨, 今次係出奇的脆皮, yummy! 肉好嫩, 又唔油膩. 用嚟包鴨的皮都幾夠熱, 可能我們有成十個人, 好快清咗碟卦, 正!
炒鴨菘, 唔好講笑, 呢個簡直係我的至愛愛愛.... 次次嚟呢度, 我都一定要食, 兩個人, 都會打包走, 第二日叮番都係超正! 鴨菘點好味法?? 好jucyyyyy架! 同埋裡面有西芹, 香芹之類的配料切幼粒同炒, 超香, 超惹味. 同場仲有脆卜卜的生菜包著同食, 超好味! 雖然有source 可加入去, 但我唔會落架, 因為個鴨菘本身已夠晒味, 無謂再加其他野啦!

呢度的服務不用多說, 勤快有禮.

多謝埋靚女好友一家的款待!

ps 獅子頭信用咭有八折, 正!

龍蝦可說是海鮮中的極品,更加是香港人至愛,今次可食到咁多用龍蝦做的菜色,真是滿足,雖然唔係用新鮮澳州龍蝦,但肉質都做得很爽口彈牙,味道鮮甜,而價錢都可是大眾化,平均每款都是$230,如果用澳龍的話,無$1000都食唔到一款呀!!!

When it comes to pushing the envelope of Chinese cuisines, Hong Kong would undoubtedly be on the top of the list. With the arrival of Michelin ratings, many restaurants try to create contemporary Chinese food that go beyond just the traditional flavor-centric approach. Chefs often utilize exotic or uncommon ingredients to produce new flavor combination; presentation becomes more sophisticated and refined resembling Western fine dining. However, the results are mixed in my opinion. Often time to accomplish “creativity” and visual appeal, some other elements like texture and flavor are compromised. I have long heard that Chef Leung at 海景軒 is a master of contemporary Chinese cuisine affirmed by those who have attended previous Openrice gatherings there. Much anticipation was built up before I had the opportunity to sample Chef Leung’s creations a few weeks ago.

Since several at the tables have been regulars at 海景軒, the menu was customized to include both old favorites and new dishes. Of course everything was new to me, which just added up to the overall excitement! First up was an impressive array of 5 appetizers 嘉福小美點 in the order of my liking:
玫瑰花燻帶子 was excellent with succulent and meaty scallops carrying an aromatic smokey flavor.
酒香五花腩 couldn’t possibly be better when fatty pork belly was flavored with port wine (a fusion touch?) and fried to become crispy on the outside and juicy inside. Best of all, it didn’t feel a bit greasy! The fried shredded lemongrass on top was rather mild, but the attention to details was much appreciated.
瑪瑙拌雞絲 was another winner with the shredded chicken and the strips of cold meat terrine (肉凍)harmonized with a light scallion sauce.
蒜香肥牛卷 brought ordinary beef rolls to another level with the beef so naturally tender and the garlicky vinaigrette cutting down on the grease.
富貴火腿片 was well balanced with sweetness from the honey and the melting lotus seeds complementing the savory ham which was a tad chewy.

I thought I was pampered with these appetizers but the best were yet to come. When the large pot of 沙魚骨湯四寶元肚 arrived, one couldn’t help but to be in awe with the whole gigantic pork stomach! It was dissected tableside and one could only admire the elaborate work that went into the dish, with the whole silk chicken (原隻竹絲雞) inside the pork stomach stuffed with the “four treasures” (四寶) of lotus seeds, Chinese ham, glutinous rice, and red dates(蓮子, 火腿, 糯米, 紅棗). The fish soup didn’t have a single ounce of unfavorable fishiness and was fully concentrated with the sweetness of fish and pork stomach. Every drip was absolutely divine and ethereal and arguably one of the best Chinese soups I had in Hong Kong!

When I sampled the fillings of the 四寶元肚 I expected the long simmered meat to be tender. What I didn’t expect was how the meat remained so juicy and tasty. The pork stomach was soft and the chicken was not a bit dry, a rare case for chicken as 湯料. The 4 treasures inside were all softened, partly gooey and partly dissolving. Soy sauce was not needed for dipping as the all the flavors of the filings were accentuated and blended together with this cooking method. This dish really showcased the beauty of using 元肚 as a cooking vehicle to encapsulate all the essence. The soup costs $1200+ on its own, but considering that it feeds like 12+ people and its level of supremacy and complexity, I think it is worth the price.

香酥豆腐大蟹拑 was an makeover of the classic fried crab claw with a few Western twists. The presentation wouldn’t be shabby even for Western fine dining, with individual jumbo crab claw plated on a bed of frisée surrounded by lobster jus. The size of the claw certainly contributed to the great texture, particularly with tofu mash encrusting the claw meat to provide a crispy “shell”, a soft surrounding, and then a meaty and firmer crab innard. However, to get crab claw of this size I believe Dungeness crab was used, and the drawback was certainly the lack of sweetness and oceanic flavor of this crab species. The lobster jus also tasted a bit ordinary with a slight bitter aftertaste. This dish was a great attempt for sophisticated presentation with luxury ingredients, but with some rooms for improvement in my humble opinion

招牌富貴雞 is a legendary dish of 海景軒 and I could completely understand why. Besides the enchanting presentation, it was also a pleasure to all your other senses. When the lotus leaf package was unwrapped and the whole chicken revealed, the chicken and lotus leaf fragrance immediately permeated the room, awakening your appetite. When the chicken meat moistened with caul fat(豬網油)was mixed with the fillings of honshimeji (本菇), Chinese ham, etc, all the ingredients completely unified into a scrumptious hearty dish. Oh, of course we didn’t dare to miss out on the juice - this golden liquid that would have made cardboard taste good!

My stomach was nearly reaching the threshold, but our aggressive tastebuds asked for an impromptu order of Peking duck 北京填鴨(兩食). Fortunately it didn’t disappoint. To make the long story short it was simply crispy skins, tasty meat, and fresh and precise condiments. Even the stir-fried diced duck(炒鴨菘), which I normally bypass, was superbly prepared with the diced duck meat and vegetables all tender and moist! The Peking duck at 海景軒would beat most of the Peking restaurants in town, I guarantee!

I am in general not a big fan of using fresh fruits in Chinese cooking , but 萬壽果牛肋肉 proved to be an exception. Somehow the papaya worked wonders with the prime meat, lending just a hint of sweetness to the beefy flavor without overshadowing it. The meat was very tender without any trace of artificial processing (how did they do that??) The papaya wasn’t overcooked or mushy which often is the case for cooked fruits. I was completely surprised how well this combination went, though I think without the chef’s skillful execution it wouldn’t be the same even with identical ingredients at another restaurant.

湖南羊仔片 was probably the most ordinary dish of all, and it suffered from the marginal depreciation syndrome with all of us completely stuffed at this point. I don’t think any version of fried rice could get much better than the百子海鮮炒飯we had. Even appearing at the end of the meal, it didn’t feel greasy or heavy with the diced seafood like scallop, grouper (星斑粒) and the fish roes generously distributed in every spoonful of fluffy rice. It would be a mistake not to have the 家鄉煎茶果, another signature dish of 海景軒with the chef taking an elegant approach to the otherwise rustic little glutinous dumplings - simple yet comforting at the same time.

Desserts tend to be the least creative part of Chinese cuisine, and while the four desserts, 西西里卷, 奶皇春卷, 奶皇西米角, and 生磨蛋白杏仁露 weren’t particularly innovative, they were well-executed and delicious. In fact the 西西里卷was created specially for our beautiful friend and named after her!! How extraordinary! My favorite was the most traditional 生磨蛋白杏仁露 prepared tableside by Chef Leung himself. The egg white was like little strands of silk floating in the creamy and velvety almond soup. This was so heavenly and miles (I mean miles!) better than the one at HKUAA a few weeks before. Or in one word – Flawless!

This dinner proves to me that all the praises of 海景軒 were no hypes, and I would consider this dinner as one of the best Chinese meals I have had in Hong Kong so far. There are Luk Yu or Fook Lam Moon which always excel in the traditional dishes. But one must appreciate how Chef Leung continues to go beyond the commonly accepted boundaries by introducing new dishes or reinventing old classics, all without sacrificing the flavor or texture in exchange for visual or creative enhancements. It’s not an easy task to strike the equilibrium between pursuing originality and newness and maintaining long-established intricate execution in the culinary world. I am glad that at 海景軒 Chef Leung is able to do it well.

* The cost of the dinner was after a 25% off discount

每一年呢個時候又係食蟹的季節,今期呢間餐廳推出了好多用蟹做嘅菜色,仲有由美國來的新鮮大生蠔,蠔身肥美,鮮味十足.不仿一試.

現在一些傳统的菜式喺香港已經很難揾到,因烹調時間長,又不太多人欣賞,而家香港人大多都講健康,因以前的菜式都比較肥膩,但間唔中食一次都別有一番風味,又可懷念一番,今次在這餐廳食到的,樣樣都好好味,好有特色,其中竹絲雞和牛肋肉最為出色,雞內竟可釀入咁多材料,而牛肋肉好淋,好有肉味,不坊一試.

今日放假,早咗起身,於是同屋企人去飲茶,不過去到海景軒,又有很多新菜式,都係忍唔住叫咗幾個小菜,攪到好似食晚飯一樣,不過這一餐好豐富,好滿足.

星期天，父親節，天空放晴，可惜空氣像鉛般沈重，限制了戶外活動。慶祝父親節，好彩唔駛响外邊出出入入，如果唔係响呢種翳熱嘅天氣都幾係嘢。預先安排好嘅節目，捨晚飯而改為午膳，主題係中式點心，地點係比較就腳嘅尖東區。

正如部分網友提及，關於酒店中菜部嘅食評不少，不過有關點心嘅論述則寥寥可數，於是筆者嘗試為此一範疇作一點分享。食肆以「海景軒」為名，當然係呼應所屬嘅酒店名稱。筆者比較奄尖一點，既然名為「海景」，點解位處地庫，一點海景也沒有？有點貨不對辦。以上當然純屬講笑，論環境，地方寬敞，座位之間保持充足距離，沒有一絲迫狹嘅感覺。是日父親節，小朋友比較多，走嚟走去喧嘩也難避免。餐桌、椅、食具都擺得井然有序，十分整齊企理，所以環境衛生方面是值得俾高分的。

一行四人，點了五款點心、一道燒味、一碟菜及炒飯。首先出場嘅係蜜汁叉燒，光睇外表，似乎已經有點兒不對勁。第一，豉油汁太多，形成一個小水池般，太濕了。入口感覺也有問題，蜜糖下得十分重手，味道太甜。而且豬肉肥瘦比例失去平衡，無可否認適量嘅肥肉可令叉燒更甘香可口，但此叉燒中嘅肥肉實在太多，太油膩，唯一可取之處只是瘦肉入口嫩滑而已。不消說銅鑼灣嘅「西苑」，「鳳城」也比不上。

令一方面，點心類整體上做得比較出色。相比起蜜汁叉燒嘅肥膩，叉燒腸粉中嘅叉燒肥瘦適中，肉質嫩滑，腸粉皮亦拉得剔透，咬落亦嫩滑彈牙，與「堂記」嘅叉燒腸可謂不相伯仲；蝦餃大小適中，唔會做到大大隻，令食客覺得比較抵食。用嘅餡料新鮮，蝦肉鮮甜彈牙，皮亦做得晶瑩剔透，既有彈性，又唔會因黏著筷子而破爛；珍珠雞與別不同，表面披上一層蛋漿煎香。蛋漿蛋味濃郁，十分開胃。珍珠雞餡料中嘅瑤柱香氣撲鼻，配以糯米混合糙米，十分健康；蘿蔔糕材料也算得上豐富，不過蘿蔔與粉嘅比例還是差一點，口感過粉，未能嚐到蘿蔔嘅甜味；茶粿稍稍煎一煎底，吃起來香口，茶粿皮做得煙韌，餡料豐富爽甜，可以想像係眾人嘅恩物，一客只有三粒，也實在太少了。無怪乎被食友們評之為最好吃嘅茶粿。

唯一一碟齋係簡單的上湯浸莧菜。雖說簡單，如果莧菜來貨有閃失，會食到有渣且韌，破壞整道菜。可幸莧菜選料上乘，煮得鮮嫩，泡滿上湯嘅嫩菜，那有不吃之理；雞肉粒炒飯亦可見功架所在，飯粒粒炒得分明，色澤亮麗。雞肉粒亦嫩滑，入口還有彈性。茨汁剛剛好，唔會太厚，影響整個炒飯嘅濕度。

服務員訓練也算有素，於繁忙時段可能會比較忙碌，要搵幫手需要花一點耐性。

四人共銀七百零五蚊，平均每人一百七十六蚊，以午市茶計也不便宜。如果有留意到嘅話，筆者前文嘗試將「海景軒」嘅點心與其他較為相宜嘅食肆作比較。例如「堂記」嘅叉燒腸粉、「鳳城」嘅叉燒。大家水準或有差異，或幾乎一樣，但在這裡便要花多一倍價錢。要選抵食之選，一定沒有這裡份兒。

(後記：筆者食完才知這裡有openrice coupon優惠，可以慳一百蚊咁多，大叫呻笨。立誓以後要多加留意openrice了！)

用餐日: 20/5/2009

自從長者阿媽落了重本，受了點苦頭，種牙成功後，就只有一個心思…就是吃好東西。長者阿媽偏愛中式飲茶，當吃遍了大街小巷酒樓的點心後，來來去去，也只是比較信賴和欣賞美心集團的產品。有見及此，又適逢本人剛好到尖東區工作，便決定帶她來個大開眼界，到各大酒店的中菜廳飲茶。本以為長者阿媽會怕「生保」、會猶豫；誰知聽罷我的提議，馬上說好，期待的眼神，叫我早日落實。

上次在海景軒吃過晚飯後，一直念念不忘這裏的美食。由於少見這裏有吃點心的食評，心想水準也不會太參差，便決定到此一試。當日更邀請多了一位好友共同試食。真想不到，午間與晚上的水準是完全不同的。

三人午市散叫試食如下：

1. 蝦餃皇($44) – 是最好味的點心。細細粒，一口一粒。皮不「淋」不黏，筷子挾上來時不會破，皮下更吃得出有點湯汁，蝦肉亦鮮甜彈牙，實屬少有佳作。

2. 露筍蟹肉石榴餃($48) – 外表很精緻討好，咬下去卻不是那回事。完全吃不出有蟹肉的鮮味或味道，也吃不出其它肉類或海鮮的味道。連露筍應有的味道也沒有。只有美麗的外表，完全沒有內涵。

3. 三寶荷葉雞 ($45) – 名字很清新好聽，送上來時卻令人聯想不到。賣相完全像綿花雞。三寶可能指的是點心面上的一只冬菇、一片沒有什麼鮮味的金華火腿和幾件碎魚肚吧。雖有一片發黃的乾荷葉放在碟底，但吃下去的雞件和魚肚卻完全沒有荷葉的清香，相反地還有點肥膩，食味真是非常普通。

4. 叉燒腸粉($42) – 小小的三條，味道很普通。

5. 布袋豆腐(約$130)(素食小菜) – 上次在這裏吃晚飯時沒吃到過這道菜，心想這次可以還願，卻想不到的是連這個小菜也不行。一碟四只小小的布袋，伴著幾件西蘭花和薄薄的獻汁，份量雖小但看來養眼。獻汁味道鮮濃，沾上豆腐做的布袋外皮同吃，味道合襯。但一吃到布袋內的素菜粒，就不知是甚麼回事。只知裏面全部都是一些切得很碎很細的小顆粒(不太軟滑的)，吃不出甚麼菇菌的香氣，亦不知是甚麼材料，完全沒有甚麼味道。含著一口的粒粒 (這是什麼上素？) 感覺是怪怪的。

6. 海鮮露筍炒飯 (約$130) – 名字大概是這樣，因味道普通，都差不多忘記了這個炒飯的名字了，只記得內裏的海鮮很少，蝦仁有些更是碎的，露筍亦很薄和少，帶子好像沒有看到。飯倒是炒得一顆顆的，但有點硬身和油膩。蛋亦炒得過老和很碎很少。沒有茶餐廳的鑊氣和香口，賣相亦很「小家」，不值一試。

三個人的總結是:

除了蝦餃外，其它的點心都是普通貨；份量偏小而材料和味道都不夠好；小菜和炒飯亦不突出。招呼是達到酒店的應有水平。環境方面，則因在地庫關係又加上深色的傳統式裝修，環境顯得稍暗和有點空氣不夠流通，吃到後來，長者阿媽和我都有點滴汗。以這樣的價錢吃這樣的食物和環境，連長者阿媽都話: 淨得蝦餃好食，其它麻麻，唔抵食！

Sorry，阿媽，令你失望。希望下次比到你驚喜。

(註: 我因為有HSBC 白金card，所以有八折。但一點都不平。)

一個月的開始,一個月的新菜式,今期他們做緊辣的四川菜,有些好辣,有些適中,喜歡刺激嘅我梗係試啲辣菜式,覺得好有四川風味,今次同幾個朋友一起去,越食越開胃,越食越開心,於是order咗一枝白酒,麻辣四川菜配合冰凍白酒原來是一絕,食到熱烘烘的時候,飲一口白酒中和番,very good,在此介紹一枝白酒(Sauvignon Blanc Cloudy Bay),這枝酒果香味好重,好香,酒味唔太重,好易入口,適合唔太飲酒嘅人.

星期日大概1點鐘，大廳全場爆滿。那天我們坐在房裡，房可以容立3台。房內冷氣有點不足，大家食吓食吓都暮汗或脫外套。

點心叫了蝦餃，菜肉餃，腸粉，蚝油菜心等等。點心都唔錯，料很足，絕無戲場。
瑤柱蛋白炒飯：都可以，不是太油

酒店環境，坐得舒舒服服，服務態度還不錯，這個價錢絕對是抵食之選。