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HomeRestaurantHong KongSheung WanVeggies Sky歡喜拼盤
Veggies Sky

Veggies Sky

Veggies Sky
Restaurant:
Veggies Sky
Terms & Details:

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

寶彩軒
sheung-wan |$201-400 |guangdong /vegetarian /Private Kitchen /Salt & Sugar Reduction Restaurant
Veggies Sky
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歡喜拼盤

3 Recommended
梅子柚子番茄好好吃

Related Review

happier88
有用心的全素私房菜
happier88
Level 3
2022-09-01
4K views
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我們預約那天掛三號風球,雖然外面下著大雨,都還是保留原計劃去吃吃看朋友大力推介的素菜館。餐館的地點很方便,上環地鐵站 B 出口不用過馬路,右轉走幾十步路就到了。下大雨都不會淋濕。✌️✌️✌️餐館雖然不大,但是服務很好。可能是因為朋友是常客,經理和我們聊天很幽默。歡喜拼盤裡面的番茄以及紅菜頭是我的favourite. 我們四個人,拼盤有六樣小菜,每樣的味道都compliments each other’s flavour. 意式千層豆腐應該要花上一些時間製作。很滑,很好吃!叉燒配荷葉包可以以假亂真。太像真的叉燒肉的味道了。 口感也很接近。。 我女兒吃的讚不絕口,說還要再多吃幾片。 法邊豆竹蔗苗 - 聽解釋這個竹蔗苗還是從台灣運過來的,香港本地買不到這個菜呢! 日式海苔酥卷 - 外皮炸過,所以很香脆可口。 焗芒果三色藜麥 - 照片照的不好,這道菜其實很好吃。我拍攝技術無法呈現這道菜的美味呀。吃到這裡,已經很飽了,後面的炆米粉和甜品只能打包回家了。。下次還會再回來吃的~…Read More
+ 5
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
4
Decor
5
Service
5
Hygiene
5
Value
Recommended Dishes
歡喜拼盤
歡喜拼盤
意式千層豆腐
叉燒刈包
法邊豆竹蔗苗
日式海苔酥卷
焗釀芒果三色藜麥
節瓜銀芽菇絲炆米粉
Date of Visit
2022-08-11
Dining Method
Dine In
Spending Per Head
$400 (Dinner)
偉洪淼淼
仍是那麼樣
偉洪淼淼
Level 2
2016-06-04
3K views
Follow
很多人喜歡用素食慶祝生口(所以很多時在素食店都聽到生口歌或見到壽桃包),但我老婆知我喜歡素食,所以在結婚紀念日她也主動提議吃素食私房菜來慶祝,夠曬sweet!寶彩軒前身是素藝舍,店內裝修沒有大變,仍見到親切的郭生同每台食客招呼招呼。其實餸菜style亦只是少少改變,仍是我喜歡的以天然食材為主‧不過價錢好似又加了價了!歡喜拼盤:仍有我喜歡的糖醋小番茄和素叉燒,今之D叉燒的蜜味更重,非常好味!燉湯:我老婆仍愛它D薑味十足,絕不怕素湯水寒涼。翡翠金湯白玉:豆腐(白玉)的豆味好濃,我還問郭生以為是自家製,他笑回答哪裡可以咁多嘢都自家製。這味菜的重點仍是個南瓜汁。雙喜咕嚕:今次素肉(其實只是猴頭菇,而不是我不喜歡的人工素肉)有種兩食法:傳統的拔絲酸甜咕嚕,和酥炸,不過我仍是喜歡前者,因為它外脆內鬆,而酥炸的今次就有D淋。上湯番薯苗:菜牌原本是枸杞葉,不過郭生話因質素問題改為番薯苗,我沒有所謂,D杞子好大粒和好甜(無酸味)。日式海苔酥卷:真是招牌菜。石榴醋:話送的(每台都有)鮮茄香煎菇扒:雞肶菇煎得很外乾內嫩,我真不知是如何可做到一D菇的鮮臭味都無,另外加了通心粉「索」埋D茄汁。水餃:D皮乾了少少。西米淮山紅豆沙:我無想過淮山也可做糖水。…Read More
+ 7
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
4
Taste
4
Decor
4
Service
4
Hygiene
3
Value
Date of Visit
2016-05-30
Dining Method
Dine In
Spending Per Head
$298 (Dinner)
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