雅 ‧悠蔬食

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Item: Leisurely Veggie
Rating: 4
Author: wingshuen1123

Leisurely Veggie

925 Reviews

Taste

Decor

Service

Hygiene

Value

42977

Tsim Sha Tsui

$101-200

International Vegetarian Salt & Sugar Reduction Restaurant

766

Info:
Restaurant:	Leisurely Veggie

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

wingshuen1123

Level4

1.2K

悠蔬食一直都係一間好有口碑既素食店，試過兩次晚市去荃灣西既分店都全院滿座。今次趁住出尖沙咀做野，有幸試到第一輪既午市套餐。一入到餐廳，温雅淡逸的少女風撲面而來，全店以紫色為主調，由門面、卡位、天花和燈罩也以紫色配搭，而且有深淺粉紫作出平衡，睇落去已經十分舒服。午市套餐由78至98都有，菜式包搭中西日泰台美都有，睇黎大廚都幾多涉獵。咁我今日就揀咗D餐，有台式滷麵配腐皮卷&南瓜天婦羅，難得黎到食野，我仲加埋中式前菜同埋老火湯，總價就係98蚊包埋一杯飲品。首先黎到既係前菜同湯，原本餐牌寫胡麻醬，我仲以為係日式果隻，但黎到先發覺係近似平時食腸粉果隻麻醬，呢個配搭幾特別，令到茄子同牛蒡絲添上香味。湯品好足料，飲到最後個底都仲有好多豆，不過就略嫌調重咗小小。接住就係今日既主菜，當滷麵放上檯面時，我第一樣諗既唔係點解多料到鋪平成個表面，而家顏色咁重會唔會好鹹？但一食落去就知道冇d咁既事，因為滷水主要用係藥材同埋甜醬汁等調味，完全唔會覺得鹹，食完都仲想飲幾啖湯咁上癮。配料包括有滷蛋、白蘿蔔、紅蘿蔔、菜同麵筋，全部都好入味，滷水汁完全滲哂入去材料入面。最令我欣賞既係麵條本身，因為廚房係用滷水去將煮

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悠蔬食一直都係一間好有口碑既素食店，試過兩次晚市去荃灣西既分店都全院滿座。今次趁住出尖沙咀做野，有幸試到第一輪既午市套餐。

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一入到餐廳，温雅淡逸的少女風撲面而來，全店以紫色為主調，由門面、卡位、天花和燈罩也以紫色配搭，而且有深淺粉紫作出平衡，睇落去已經十分舒服。

74 views

0 likes

0 comments

午市套餐由78至98都有，菜式包搭中西日泰台美都有，睇黎大廚都幾多涉獵。

咁我今日就揀咗D餐，有台式滷麵配腐皮卷&南瓜天婦羅，難得黎到食野，我仲加埋中式前菜同埋老火湯，總價就係98蚊包埋一杯飲品。

35 views

0 likes

0 comments

首先黎到既係前菜同湯，原本餐牌寫胡麻醬，我仲以為係日式果隻，但黎到先發覺係近似平時食腸粉果隻麻醬，呢個配搭幾特別，令到茄子同牛蒡絲添上香味。

湯品好足料，飲到最後個底都仲有好多豆，不過就略嫌調重咗小小。

接住就係今日既主菜，當滷麵放上檯面時，我第一樣諗既唔係點解多料到鋪平成個表面，而家顏色咁重會唔會好鹹？

但一食落去就知道冇d咁既事，因為滷水主要用係藥材同埋甜醬汁等調味，完全唔會覺得鹹，食完都仲想飲幾啖湯咁上癮。配料包括有滷蛋、白蘿蔔、紅蘿蔔、菜同麵筋，全部都好入味，滷水汁完全滲哂入去材料入面。最令我欣賞既係麵條本身，因為廚房係用滷水去將煮熟個麵，呢個過程可以令麵條吸收滷水精華，唔會有湯麵分離既感覺。