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![](https://static6.orstatic.com/images/v5/desktop/sr1/promo_foodwise_en.png?90)
Restaurant: | Chau Kee |
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Info: |
To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.
For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign
Introduction
The French toast is not the same as usual. The sauce will be flowing out once you cut the toast. You can choose from the flavor of custard, sesame and taro. Toast with sesame shrimp is another recommended choice.
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Additional Information
https://www.dimsumlau.com/about
Opening Hours
Today
09:00 - 21:00
Mon
Closed
Tue - Fri
10:00 - 21:00
Sat - Sun
09:00 - 21:00
Public Holiday
09:00 - 21:00
Above information is for reference only. Please check details with the restaurant.
今日去開西環,路過一間之前有報道話好好食嘅點心茶餐廳,咁就二話不說見到入邊有位即刻入去坐。😊侍應俾到餐牌之後,餐牌入邊嘅選擇好多😝,見到隔籬座都係好多人都係食西多士,而且西多士嘅餡料種類有幾幾款睇到都開心🥳!最後叫咗炸蝦西多士、醬炒蘿蔔糕、糯米包,蛋黃馬拉糕。!我自己覺得都係最好食都係蝦西多士,佢嘅蝦膠實在好厚好多,口感豐滿又唔油,一整好就端出嚟,熱辣辣🥰!份量都好足食咗好滿足。可能本身食得太飽啦,其他點心食落去就都有正常酒樓水準,以一間茶餐廳嚟講已經好唔錯。今日晏晝4:00嚟到座位都唔算滿,尚算坐得舒服。如果有機會再嚟西環,我都會再嚟食。🥳
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每次到西環都要用好多時間去諗食乜,一來唔熟依頭,二來依區有好多第二區冇嘅小店,所以間間都會想試下,今日就係比依間周記門口嘅相吸引咗入去。依間舖頭賣嘅可以算是fusion點心吧,有蝦餃燒賣,但又有西多士凍檸茶,大概全世界只有係香港依個地方,先會有咁跳嘅menu。點咗佢哋嘅下午茶餐,XO醬炒蘿蔔糕+餐飲($52),另外點咗間舖嘅名物芝麻蝦多士($52)。先嚟嘅係蘿蔔糕,睇個樣係唔錯嘅,除咗有正常會用嘅芽菜、紅蘿蔔一齊炒之外,仲有我鍾意嘅唐芹,面頭仲灑咗啲炒過嘅蝦皮,樣係唔錯嘅,但蘿蔔糕嘅質地有啲奇怪,點解食落會有啲煙韌嘅?感覺有啲似炸脆咗再淋翻咁,但炒蘿蔔糕唔係應該乾身架咩🤔我睇唔透,而且佢應該用咗非常多油去炒,碟底全是油,真係有影響食慾。再嚟嘅係芝麻蝦多士,依個就真係唔錯,方包中間夾住厚厚嘅蝦膠,面頭再黐滿芝麻去炸,出嚟金黃色証明炸嘅時間恰到好處,不但樣靚亦都好香,只係因為麵包係一樣非常吸油嘅食材,所以佢都唔例外,配上沙律醬本來酸酸哋係可以解膩嘅,不過諗深一層,沙律醬其實都係用油打成,所以都係點少少好喇。總結就係,下次如果再去,食蒸嘅點心好了,因為炸嘅太油喇。
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曾經有一排,成日都聽人講周記點心,因為會個流心西多士好紅。果陣我都仲未試,過左成十年都有,我成日夜晚都會食點心,咁經過呢到,就終於入去試下喇!唔試唔知咁好味😚 第一次去果陣,我叫左以下呢幾樣野食:· 春風得意腸(腸粉入邊包住啲春卷):新穎、新鮮· 章魚雞蒸飯:好好食,應該係餸同飯一齊蒸,所以啲飯都好香甜,硬度好適中,完全係我鍾意嗰種飯· 鵪鶉蛋燒賣: 有3粒,好食· 千層糕:我係因為掛住呢一味,所以隔一星期• 熱杏仁霜: 夠溶、夠多(果隻膠杯夠哂大杯)👍🏻再去食第二次🤣🤣細個出面啲酒樓都冇,但係近年已經冇咗,好懷念。同埋呢度整得好好食,好有心機,層次分明,又唔會太甜👍🏻👍🏻👍🏻第二次,我試多咗一樣嘢,就係• 燒賣(黑松露x 2 粒+明太子x2粒)同埋• 粟米魚肚羹,有蟹柳,開正我果瓣😂🤣· 熱杏仁霜: 轉左保溫杯,好似細左,掛住隻膠杯🤣好開心有呢間點心咁好味,我可以多個地方食晚飯。店主店員都好有禮貌。不過次次人均消費都過百,$百幾蚊,都唔平架,但我亦都明,一分錢一分貨嘛。
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間舖面積小。門外有樓梯。坐低三個人。有人做老細。「唔好同我計」好風一直吹。身家唔夠砌。點咗幾味嘢。最好蝦多士。體控靚姊妹。熱氣好兄弟。滿滿芝麻香。一啖一魔鬼。朋友搖搖頭。說話唔老例。跑步入大圍。單車去廣西。鳳爪排骨飯。材料好架勢。一隻小雞腳。幾粒排骨仔。咬米飽一半。早知叫滑雞。失敗牛肉球。賣相唔美麗。味道難搶救。難為了上帝。我哋在人間。師傅在天際。蝦餃過得去。燒賣唔好提。鴛鴦遭棒打。慘在咸得滯。懷舊千層糕。全場佢最弊。叫佢我唔啱。以前好巴閉。酒樓手工菜。要考你廚藝。服務都唔錯。杯茶亦唔曳。周記唔係差。搭車要兩睇。
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又係男朋友收早既時間(≖‿ゝ≖)✧可以𝟚個人食下𝔱𝔢𝔞 我揀得既餐廳都係打卡𝖆𝖇𝖑𝖊佢揾既多數係平民食堂 懷舊野所以今次佢帶我黎周記點心食𝔱𝔢𝔞除左香港人都有外國人同中國人黎品嘗一番⤩ ⤪ ⤭ ⤮ 𝒪𝓇𝒹𝑒𝓇 ⤱ ⤲ ⤯ ⤰ 芝麻蝦多士 $𝟝𝟚超脆 食到𝓬𝓱𝓸𝓴𝓬𝓱𝓸𝓴聲 ᕙ(•̤᷆ ॒ ູ•̤᷇)ᕘ₊˚加埋芝麻好香口滿滿既蝦膠 總共有𝟜大舊 無試過食過錦大舊蝦多士配沙律醬 但我同男朋友都覺得如果配泰式辣醬會更夾奶皇流心西多士 $𝟜𝟘應該要遲啲叫 又或者後上 最後要甜同咸混合食 因為怕西多會凍 一切開奶皇就爆出黎 如果想影𝓲𝓰 𝓫𝓸𝓸𝓶𝓮𝓻𝓪𝓷𝓰要好好把握𝖌𝖔𝖔𝖉 𝖙𝖎𝖒𝖎𝖓𝖌 ◔.̮◔✧ 𝕏𝕆醬炒銀針粉 $𝟜𝟞本身好矛盾究竟要食炒腸粉定銀針粉好(๑•́ ₃ •̀๑)但好似銀針粉數量會比較多 加上炒腸粉好似其他鋪頭都食到 𝕏𝕆醬少辣 有海鮮味 有西芹芽菜花生做配料大推爸爸粟米魚肚羹 $𝟛𝟚好多料 每一啖都多多料 除左有粟米同魚肚 仲有蟹柳同蝦肉 ( ゚∀゚) ノ♡爸爸果然落多料比仔女食鵪鶉蛋燒賣 $𝟚𝟠第一次食鵪鶉蛋燒賣 我𝔢𝔵𝔭𝔢𝔠𝔱用蝦肉做燒賣 但食既時候先知係豬肉 𝓶𝓮𝓷𝓾上亦無講咩肉 我覺得鵪鶉蛋配蝦肉好食𝔻 但男朋友覺得好食 所以我無出聲 無講話好食(ㆆᴗㆆ)鳳爪排骨飯 $𝟛𝟞兒時回憶 男朋友想食飯 所以先揀呢個食 (ఠ్ ˓̭ ఠ్)普普通通不過不失地址:周記點心 (西環)西環西營盤水街1C-1K號東利大廈地下H1號舖
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