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Restaurant: Gi Kee
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
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0
它仍要面對不少競爭對手
2006-01-11 20 views
有位貴賓提議到這裡來翻炒, 我這個擔當小腳色的, 當然沒有異議的理由, 也可找個借口專程入來試試。雞翅, 菜膽翅各一盅, 我只試了雞湯翅, 湯底夠味且濃, 翅的份量多得很, 用匙撈起也有好幾匙。風沙雞好像是必吃的一味, 預訂了半隻, 從外表來看, 蒜粒及雞表皮顏色炸得不錯, 可惜遇著一隻啖啖淡味雞, 骨見紅之餘白肉部份是略淋的質地, 一入口即時與早前估皇弄的咸雞相比... (當然是無得比啦！咸雞雖只吃了一口, 但確實令我回味無窮....！)黃金蝦, 致電預定時是$12一兩, 相中所見一碟8隻, 色香齊備可惜蝦味略遜一籌。西芹腰果海皇粒, 西芹脆綠清香, 伴以魚柳帶子魷魚炒得幾有鑊氣。蒜茸炒豆苗($40), 雖是粗枝大葉型, 但食落仍覺鮮嫩。栗米石班塊, 淋了栗米汁後魚塊仍然鬆脆, 粟米也嫩且甜。加埋白飯三碗, 盛惠$47x食物大致不差, 但除了翅之外, 其他小菜類未算很特出呢。
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有位貴賓提議到這裡來翻炒, 我這個擔當小腳色的, 當然沒有異議的理由, 也可找個借口專程入來試試。

雞翅, 菜膽翅各一盅, 我只試了雞湯翅, 湯底夠味且濃, 翅的份量多得很, 用匙撈起也有好幾匙。

風沙雞好像是必吃的一味, 預訂了半隻, 從外表來看, 蒜粒及雞表皮顏色炸得不錯, 可惜遇著一隻啖啖淡味雞, 骨見紅之餘白肉部份是略淋的質地, 一入口即時與早前估皇弄的咸雞相比... (當然是無得比啦！咸雞雖只吃了一口, 但確實令我回味無窮....！)

黃金蝦, 致電預定時是$12一兩, 相中所見一碟8隻, 色香齊備可惜蝦味略遜一籌。

西芹腰果海皇粒, 西芹脆綠清香, 伴以魚柳帶子魷魚炒得幾有鑊氣。

蒜茸炒豆苗($40), 雖是粗枝大葉型, 但食落仍覺鮮嫩。

栗米石班塊, 淋了栗米汁後魚塊仍然鬆脆, 粟米也嫩且甜。

加埋白飯三碗, 盛惠$47x
食物大致不差, 但除了翅之外, 其他小菜類未算很特出呢。
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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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