58
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Restaurant: VEGGIE KINGDOM
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

Level4
340
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「緻素坊」以傳統風味及創新手法演譯經典中菜料理,打破一般食材配搭,為素菜大放異彩。先介紹兩款必點主食,緻素坊片皮鴨 (HKD138) 以香脆腐皮及猴頭菇來演繹片皮鴨部分,配上青瓜絲、紅蘿蔔絲、紅椒絲及甜醬等材料,用薄皮捲起吃,酥鬆又美味。這道素版秘製酸菜魚 (HKD238) 是我當晚最愛,以人手將杏鮑菇切成薄片,重現魚肉質感,顏色和味道都與酸菜魚十分相似,裡面有枝竹、酸菜、木耳、薯粉、大豆芽等材料,酸中帶辣,有越吃越香的滋味。秘製叉燒 (HKD118) 由小麥麵筋製成,經過自家製素食叉燒醬醃製,顏色和真叉燒一樣,入口多汁有口感,好吃!最後有齋滷味三寶 (HKD48) 過口癮,好滿足的一晚,推薦大家去試看看。
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「緻素坊」以傳統風味及創新手法演譯經典中菜料理,打破一般食材配搭,為素菜大放異彩。


先介紹兩款必點主食,緻素坊片皮鴨 (HKD138) 以香脆腐皮及猴頭菇來演繹片皮鴨部分,配上青瓜絲、紅蘿蔔絲、紅椒絲及甜醬等材料,用薄皮捲起吃,酥鬆又美味。這道素版秘製酸菜魚 (HKD238) 是我當晚最愛,以人手將杏鮑菇切成薄片,重現魚肉質感,顏色和味道都與酸菜魚十分相似,裡面有枝竹、酸菜、木耳、薯粉、大豆芽等材料,酸中帶辣,有越吃越香的滋味。秘製叉燒 (HKD118) 由小麥麵筋製成,經過自家製素食叉燒醬醃製,顏色和真叉燒一樣,入口多汁有口感,好吃!最後有齋滷味三寶 (HKD48) 過口癮,好滿足的一晚,推薦大家去試看看。
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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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