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Restaurant: 1963 木十豆寸
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
Level1
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不尊重客人的食物
2017-06-23 345 views
從來無食過如此難食的食物，必須將我第一次寫食評的經歷留給這間餐廳。好希望餐廳負責人真係會睇到並正視問題。長話短說，我點既係古早味鹵排骨飯。1. 米飯有生熟米，一堆好淋好淋好似漿糊，一堆就未煮熟2. 所謂既排骨仲乾過豬肉乾，完全咬唔倒。排骨上淋上九唔搭八酸酸地既豆瓣醬，好想問一聲廚師，點解要咁做！？？3. 配菜非常唔新鮮，霉霉爛爛，得個酸字平時我對食物真係唔係太高要求，亦好唔鍾意浪費，但呢個飯我真係食左一半都無就堅持唔倒。希望餐廳負責人及廚師，尊重一下你們的客人。
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從來無食過如此難食的食物，必須將我第一次寫食評的經歷留給這間餐廳。好希望餐廳負責人真係會睇到並正視問題。
長話短說，我點既係古早味鹵排骨飯。
1. 米飯有生熟米，一堆好淋好淋好似漿糊，一堆就未煮熟
2. 所謂既排骨仲乾過豬肉乾，完全咬唔倒。排骨上淋上九唔搭八酸酸地既豆瓣醬，好想問一聲廚師，點解要咁做！？？
3. 配菜非常唔新鮮，霉霉爛爛，得個酸字


平時我對食物真係唔係太高要求，亦好唔鍾意浪費，但呢個飯我真係食左一半都無就堅持唔倒。
希望餐廳負責人及廚師，尊重一下你們的客人。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2017-06-23
    Dining Method
    TakeAway