1963 木十豆寸

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3.5

484 Reviews

Taste

Decor

Service

Hygiene

Value

49257

Wan Chai

$101-200

Taiwan Salt & Sugar Reduction Restaurant

228

110

Info:
Restaurant:	1963 木十豆寸

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

cyrusfish

Level4

104

從繁華嘅灣仔道，突轉入一條舊樓老舊樓梯，已經有幾分懷舊電影感，到穿過兩道防煙門，再入去舖頭，昏沉燈光、深木色裝修、流聲機……嘩，拍戲咩…侍應態度又未算好差，只係帶帶吓位甩咗。對餓到食得落成頭牛嘅我嚟講，比較關心都係食物質素。我冇台灣人舌頭，但我覺得呢間相對啲連鎖台式餐廳、台食小店已經比較台灣味。喺呢啲4月下旬開始翳熱嘅天氣，我會推介食「茶燻雞佐烏龍茶漬飯」，成個托盤擺到滿滿，飯量約標準兩碗半，紫菜碎鋪滿飯面，奇在咁鬼多飯對於平時只食半至三分二碗嘅我係可以嚼哂，斷估係茶泡解咗滯膩感，烏龍茶味亦清香不搶，好少食到煙燻嘢唔熱氣，呢個燻雞煙燻味香得嚟係幾個鐘後仲可以聞到自己口腔嘅燻味幾清。唔臭米氣又唔知自己想點咁可揀「擔仔麵套餐」，唔駛煩，份量夠，勝在小雜燴乜都有啲，有滷肉碎、蝦、紅蘿蔔、菜、銀芽、蔥花伴湯麵，拼盤入面嘅豬耳豆乾做得夠味唔鹹。如果想食哂滷肉、三杯雞，「台式三杯雞飯」啱哂。份量同樣冇呃人，超級汁多嘅滷肉佔咗碗飯三分一，又香又開胃。雖然餐牌印咗條辣椒，但只屬極微辣嘅三杯雞，雞粒量等同一碟小菜，又係多汁好送飯。呢間嘢啲嘢食份量好足料，價錢相對抵食，比一般文青店食到捧肚，基本上唔打卡齋

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1963 木十豆寸 Open Now Now Closed

1963 木十豆寸

Open Now

Now Closed