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Restaurant: Woo Tung Yakiniku Dining Bar (Hillier Street)
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, http://www.foodwisehk.gov.hk/en/food-wise-Eateries.php

Level4
2016-12-24 797 views
主打食日式燒肉的葫同, 除了聖佛蘭士街分店外, 熙來攘往的禧利街也有分店。 上環店與灣仔店同樣佔地不大, 步上幾級樓梯, 小店盡收眼簾: 一張5人吧檯, 3張6人座, 令店員可以更專注的照顧客人。 餐牌內選擇很多, 以燒肉為主, 不用左選右搭的當然選擇dinner set。 Dinner Set分有4種: $400、 $600、 $800和$1000, 均為二人份量。 Dinner set for 2 $600, 共有13個項目:和風沙律不同款式新鮮蔬菜加微酸的醋汁, 清新又開胃。 份量非常多, 可以邊吃燒肉邊吃這沙律, 也可順道一解油膩。 燒肉店走的有點兒台灣的味道, 店員會幫忙燒肉, 可以輕鬆自若的吃, 不過想自己動手燒也可以。食店用的是電烤爐, 比明火燒爐更少油煙, 那發熱板倒有點像蚊香呢。鹽蔥牛舌平常吃牛舌只是灑上鹽花調味, 而這碟則加有大量鹽蔥於牛舌上。 薄切的牛舌彈牙爽口, 輕輕燒熟一邊已可進食, 充斥蔥花的香味, 十分適合喜歡食蔥的朋友, 不過喜歡吃牛的會覺得稍稍搶去牛味。 椒鹽霜降松阪豬松阪豬肉質彈牙, 燒過後很香口, 內裡也保持了肉汁和嚼勁, 雖然椒鹽
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主打食日式燒肉的葫同, 除了聖佛蘭士街分店外, 熙來攘往的禧利街也有分店。

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上環店與灣仔店同樣佔地不大, 步上幾級樓梯, 小店盡收眼簾: 一張5人吧檯, 3張6人座, 令店員可以更專注的照顧客人。

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43 views
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餐牌內選擇很多, 以燒肉為主, 不用左選右搭的當然選擇dinner set。 Dinner Set分有4種: $400、 $600、 $800和$1000, 均為二人份量。

379 views
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408 views
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500 views
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Dinner set for 2 $600, 共有13個項目:

和風沙律

不同款式新鮮蔬菜加微酸的醋汁, 清新又開胃。 份量非常多, 可以邊吃燒肉邊吃這沙律, 也可順道一解油膩。

和風沙律
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燒肉店走的有點兒台灣的味道, 店員會幫忙燒肉, 可以輕鬆自若的吃, 不過想自己動手燒也可以。食店用的是電烤爐, 比明火燒爐更少油煙, 那發熱板倒有點像蚊香呢。

鹽蔥牛舌

平常吃牛舌只是灑上鹽花調味, 而這碟則加有大量鹽蔥於牛舌上。 薄切的牛舌彈牙爽口, 輕輕燒熟一邊已可進食, 充斥蔥花的香味, 十分適合喜歡食蔥的朋友, 不過喜歡吃牛的會覺得稍稍搶去牛味。

鹽蔥牛舌
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鹽蔥牛舌
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鹽蔥牛舌
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椒鹽霜降松阪豬

松阪豬肉質彈牙, 燒過後很香口, 內裡也保持了肉汁和嚼勁, 雖然椒鹽味未算很香濃, 不過蘸上醬汁也很可口。

椒鹽霜降松阪豬
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椒鹽霜降松阪豬
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椒鹽霜降松阪豬
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牛油去骨雞腿肉 /
一口雞翼

牛油去骨雞腿肉 / 一口雞翼
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雞腿肉不用蘸上醬汁提味已很好味, 肉質腍軟香滑, 連附帶的雞皮也燒得很焦香, 十分恰到好處。

牛油去骨雞腿肉
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單邊骨雞翼進食很方便, 雞皮燒得香脆可口, 肉質嫩滑, 雞油的香郁令雞翼更是可口, 同樣不蘸醬汁也很好食。

一口雞翼
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冷麵

第一輪肉食過後來一碗冷麵作中場休息, 冷麵由蕎麥麵和素麵組成, 簡單地加有紫菜絲、蔥粒和wasabi, 本身已加有冷麵汁, 再額外淋上調製過的芝麻汁更是香口, 麵條的冷凍也舒緩了剛才的油膩。

冷麵
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冷麵
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冷麵
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冷麵
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之後到燒蔬菜

蔬菜
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翠肉瓜

原來翠肉瓜只需燒一面就能保持應有的水份, 比平時自己燒到乾柴的狀態甚是好食, 好juicy, 讓我學會了以後要怎樣燒才燒得好吃呢!

翠肉瓜
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椒鹽杏鮑菇/ 青椒/ 粟米

杏鮑菇同樣燒過後保持水份, 青椒爽爽的, 不過我是“小新”, 而粟米香甜。 因為有店員代勞, 蔬菜不會燒得過燶。

椒鹽杏鮑菇
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青椒
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粟米
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飯團

一開始還以為飯團是即食, 原來要燒成飯焦才可吃。 飯團燒過一輪後面層十分焦香和焦脆, 內裡仍是香軟的飯粒, 灑上紫菜碎更加香口。

飯團
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飯團
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飯團
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飯團
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烤肉醬牛胸脊

薄切的牛胸脊入口腍軟, 肉質嫩滑, 也吃到澎湃肉汁的豐腴, 牛味挺香濃, 滲透油花甘香, 個人最喜歡這碟。 可惜每人只有兩塊, 未能太盡興。

烤肉醬牛胸脊
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烤肉醬牛胸脊
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烤肉醬牛胸脊
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烤肉醬牛胸脊
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辣味噌牛肋條

切粒粒的牛肋條, 大火快燒四邊, 保持內裡肉汁, 彈牙香口不會過韌, 味也頗為辣, 不過蘸上醬汁令辣度降低, 更加香口惹味。

辣味噌牛肋條
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辣味噌牛肋條
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辣味噌牛肋條
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辣味噌牛肋條
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空間所限, 雖然是食燒肉為主, 但氣氛卻跟居酒屋般來得強烈。 價錢定位不算高, 質素比預期好, 更有專人“服侍”, 適合我這又懶但又嘴饞的人。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$300 (Dinner)
Recommended Dishes
椒鹽霜降松阪豬
椒鹽霜降松阪豬
椒鹽霜降松阪豬
牛油去骨雞腿肉 / 一口雞翼
牛油去骨雞腿肉
一口雞翼
冷麵
冷麵
冷麵
冷麵
翠肉瓜
粟米
飯團
飯團
飯團
飯團
烤肉醬牛胸脊
烤肉醬牛胸脊
烤肉醬牛胸脊
烤肉醬牛胸脊
辣味噌牛肋條
辣味噌牛肋條
辣味噌牛肋條
辣味噌牛肋條