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| Restaurant: | Capital Café (Heard Street) |
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| 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
Introduction
The restaurant owners most likely are the practitioner in the music industry. One of the owners is EO2 member and actor, Eddie Pang. Filled with nostalgic images of old Hong Kong, Capital Café has very unique decorations with music star accessories and collections. The signature dish here is their fried egg toast with soup noodles.
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Awards and Titles
Best Restaurant in Wan Chai (2011-15), Best Hong Kong Style Tea Restaurant (2014-15)
Opening Hours
Today
07:00 - 20:30
Mon - Sun
07:00 - 20:30
Public Holiday
07:00 - 20:30
Public Holiday Eve
07:00 - 20:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
食過幾次，食物質素中規中矩，算係去灣仔都會諗起的選擇。服務態度就好睇個別員工，事緣俾錢時，放左張單喺cashier枱面，即刻俾錢走人（幫襯茶記都係咁架啦）。點知有人行過，一陣風吹跌張單落地，跌返入cashier位置。點都估唔到…..秒速俾樓面阿叔破口大罵，話唔見左張單點算！！！我都黎唔切反應，企左喺度俾佢鬧左陣，隔離員工問完咩事冇幫手。期間我完全俾唔到反應。幫襯茶記從來無要求過5星級服務，都係想方方便便，快啲食完走人交枱，茶記又可以做多轉客。跌左張單，使唔使大動肝火？！食物普通，價錢比灣仔茶記貴，食飯都受氣，嚇走回頭客。
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今日外賣咗個下午茶，下午茶嚟講，佢嘅份量都幾足，火腿就冇乜特別但炒蛋非常好食，炒蛋非常香做得，呢個有驚喜，冇諗過外賣嚟到嘅質素都非常高，另外多士黎到嘅時候都仲係暖暖地同埋份量都好多，我覺得呢個係值得加分，另外叉燒意粉係今日下午茶嘅亮點，我哋都冇諗過份量咁多，而家叉燒都幾好食，絕對唔會係啲好肥嘅叉燒，加埋意粉嘅配搭非常夾，好耐冇食個茶餐廳嘅叉燒意粉，呢個嚟講都算幾好食，而且呢一個價錢嚟講都唔算好貴，如果大家鍾意食叉燒意粉同埋炒蛋嘅話都可以試吓，正！
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每隔一排，我都會忍唔住口又食All Day Breakfast。無他嘅，鍾意食嘛，開心又好食。但今日這個不是一講起All Day Breakfast大家腦海就會浮現那種，而是很港式的一種冰室All Day Breakfast：華星冰室的「歐陸早餐」。我出了名是一名悶蛋，來華星一千次，我諗有九百幾次都是點這款。點解呢？仲問！梗係因為好食啦！這麼多年，以我所理解，不論生意有幾難做，華星對於食材用料的挑選保持嚴格絕不馬虎，所以吃入口的總是有一種超冰室/茶餐廳的水準。灣仔老店是我經常去的，有去過的朋友可能會有疑問為何華星比其他茶餐廳早關門，原因就是「冰室」與「茶餐廳」的區別。歷史遺留下來的文化,「冰室」是日落收工就跟著收工的餐室(甚至乎更早)，所以華星這些年都保留這「冰室文化」。這裡出品的名字創意和佈置都很貼市，在這裡總會找到一種「當下」的感覺，很人性化、很有人情的味道。至於為何我會稱這款「歐陸早餐」為All Day Breakfast呢？因為他「全日供應」, 絕對All Day。
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今日下午茶叫了一個常餐，沙嗲牛肉米粉炒蛋腸仔多士。 牛肉粗糙無味，湯極咸，腸仔又凍又實，炒蛋亦非常一般，加埋凍檸茶盛惠$63！ 真心吾明佢出名在什麼地方，連一間普通茶餐廳的水準都不如。
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25號下午行經灣仔克街，看見一間還出名 （服務差） 茶餐廳。便入去見識一下。當時不算太多客，樓面可以約冇其事甘玩手機。後來我叫了個吉烈魚柳拼沙律，個吉烈魚柳 外脆內凍，（勁）盡冇沙律醬跟。另一個 咸牛肉炒蛋潛艇， 咸牛肉炒蛋係暖（絕）。真係吾會再 幫襯
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