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Restaurant: The Chairman
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

Level2
10
0
先講個奇聞:話說,某天早上往勝香園吃早餐時正和老公盤算午餐吃什麼,經過九如坊,便決定來這。10:30開始狂打電話訂枱,也只是留言信箱,乖乖的留言後,見十一時未有人來覆電,便再打,有人接!但謂當天午飯時間已訂滿。。怎料十分鐘後,大班樓來電問我是否留言訂枱,然後竟然是有枱的!去大班樓,是晚飯比午飯好,但慢慢的吃三句鐘,也是頗累人的。以前的名菜獅頭魚配陳醋已不復見,但前菜:麻辣豬耳和燻鴿也不錯,夠麻(嘴脣也麻麻的)也有煙燻的香味,就是鴿乾了一點。主菜的炇腐皮(仍是樹記,但就不肯定是那房人了)是滿豆香(當然少了羊肚菌,只剩冬菇,就不夠菌香),古老肉炸得乾身,吃得出是鮮炸的,古老汁也考得好,酸甜有緻。但旁桌的銀行家lecture得太起勁。天!人家不是來聽你的sales management心得!如果吃這個,像在日本吃法國菜,人人都懂喁喁細語,呢餐便更安樂了!
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先講個奇聞:話說,某天早上往勝香園吃早餐時正和老公盤算午餐吃什麼,經過九如坊,便決定來這。10:30開始狂打電話訂枱,也只是留言信箱,乖乖的留言後,見十一時未有人來覆電,便再打,有人接!但謂當天午飯時間已訂滿。。怎料十分鐘後,大班樓來電問我是否留言訂枱,然後竟然是有枱的!

去大班樓,是晚飯比午飯好,但慢慢的吃三句鐘,也是頗累人的。以前的名菜獅頭魚配陳醋已不復見,但前菜:麻辣豬耳和燻鴿也不錯,夠麻(嘴脣也麻麻的)也有煙燻的香味,就是鴿乾了一點。主菜的炇腐皮(仍是樹記,但就不肯定是那房人了)是滿豆香(當然少了羊肚菌,只剩冬菇,就不夠菌香),古老肉炸得乾身,吃得出是鮮炸的,古老汁也考得好,酸甜有緻。

但旁桌的銀行家lecture得太起勁。天!人家不是來聽你的sales management心得!
如果吃這個,像在日本吃法國菜,人人都懂喁喁細語,呢餐便更安樂了!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-06-04
Dining Method
Dine In
Spending Per Head
$250 (Lunch)