百樂潮州酒家

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Item: Pak Loh Chiu Chow Restaurant
Rating: 4
Author: VCY

Pak Loh Chiu Chow Restaurant

3.5

120 Reviews

Taste

Decor

Service

Hygiene

Value

21074

Causeway Bay

$101-200

Chiu Chow Seafood Dim Sum Stir-Fry Dim Sum Restaurant Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Pak Loh Chiu Chow Restaurant

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

VCY

Level4

2.5K

百樂潮州在港有多間分店，為食客提供傳統潮州美食。時代廣場的分店筆者之前也造訪過一次 (相關連結：美味潮菜)，用餐體驗良好。今回再訪，期待能保持水準。招牌杏汁白肺湯湯質厚滑，杏香濃郁，豬肺份量亦相當足料，讚！鹵水菜式是在潮菜館不能不試的佳餚，骨香鵝肉片豆腐擁有軟嫩出味的鵝片，亦有軟彈的墨魚。鹵水味濃而不過鹹，富陳年韻味，用以製作鹵水菜餚絕對事半功倍。挑選豬腩肉及豬大腸組合成鹵水雙拼，豬腩肉雖然選材肥夾瘦，但口感比預期硬實。潮州炸雙棗蝦蟹雙食，雙棗外脆內彈，馬蹄的出現多添一份爽口食感。普寧蘿蔔灌漿與雙棗一樣同屬炸品，只是炸得更徹底。無可否認這道菜式非常香脆搶口，肉𥚃蘿蔔絲味道清甜，但因菜式過於邪惡，只宜淺嚐！頭抽煎鯧魚片味道很好，頭抽鮮香上味，魚肉結實，再加上略帶香脆的煎封表面，值得推介。潮州香煎蠔烙本是潮菜焦點之一，可惜蠔烙製作過於鬆散濕軟，只屬一般。金銀蛋時蔬用上綠嫩的莧菜，配合香口的蒜粒及金銀蛋，交出應有的功課。糖醋兩面黃是筆者喜愛的潮食，酸甜脆香，建議可再煎炸多一段短時間，增加脆麵的份額。方魚肉碎泡粥味道四平八穩，但同時沒有特別出眾之處。沙爹牛

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