108
3
2
Restaurant: Yum Cha (Nan Fung Place)
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
401
0
2025-04-12 221 views
一個月去咗3次😂比較一下唔同雞嘅味道,豉油雞其實好滑同埋都醃得好入味,亦都唔係好鹹。而芝麻脆皮雞因為係烤雞所以個皮好薄同埋好脆再加埋芝麻香,忍唔住係要食埋層皮😜至於炒菜方面,我通常都係叫薑汁炒芥蘭,但係佢水準唔係好一致,因為要視乎啲菜係咪新鮮,最近一次比較老,所以麻麻哋好食。除此之外佢亦都有一個鹹蛋黃炒青豆,好食嘅但係冇諗過都係好炸咁樣嘅做法,所以比較熱氣🥲至於甜品方面我通常都會叫一個點心,尤其是甜嘅包點,通常係奶皇包,因為個樣可愛同埋好味
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一個月去咗3次😂
比較一下唔同雞嘅味道,豉油雞其實好滑同埋都醃得好入味,亦都唔係好鹹。
而芝麻脆皮雞因為係烤雞所以個皮好薄同埋好脆再加埋芝麻香,忍唔住係要食埋層皮😜

至於炒菜方面,我通常都係叫薑汁炒芥蘭,但係佢水準唔係好一致,因為要視乎啲菜係咪新鮮,最近一次比較老,所以麻麻哋好食。除此之外佢亦都有一個鹹蛋黃炒青豆,好食嘅但係冇諗過都係好炸咁樣嘅做法,所以比較熱氣🥲

至於甜品方面我通常都會叫一個點心,尤其是甜嘅包點,通常係奶皇包,因為個樣可愛同埋好味
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