香麻明蝦筒外層酥脆,蝦肉彈牙,淡淡椒麻香氣點綴得恰到好處,開胃十足。牛肉賣拼燒賣肉汁豐盈,口感紮實,傳統手藝盡顯其中。主菜瑞士汁牛柳片炒烏冬鑊氣充沛,牛柳嫩滑,烏冬沾滿甜香醬汁,滋味濃郁。鮮肉灌湯小籠包皮薄,湯汁飽滿,輕咬一口鮮湯四溢,令人滿足。
甜品亦為亮點:自製黑芝麻卷口感軟糯,芝麻香濃而不膩;五味麻糖煎薄餅外脆內軟,甜度適中,為這一餐畫上完美句號。
值得一提的是,長者茶錢享有優惠,體貼長輩顧客。整體而言,太湖海鮮城菜品水準穩定,傳統中見巧思,值得一再回味。

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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








