1963 木十豆寸

Open Now

Now Closed

Item: 1963 木十豆寸
Rating: 4
Author: sogoodwithfood

3.5

483 Reviews

Taste

Decor

Service

Hygiene

Value

49131

Wan Chai

$101-200

Taiwan Salt & Sugar Reduction Restaurant

228

110

Info:
Restaurant:	1963 木十豆寸

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

sogoodwithfood

Level4

256

由於自己一向都鍾意食台灣菜，而未禁晚市堂食之前朋友帶我去咗灣仔一間裝修比較懷舊嘅台式小店食晚飯，而佢個名好盞鬼，叫1963 木十豆寸，其實呢四隻字拼埋一齊就係個「樹」字🤣，見佢咁特別而且又係良心小店，當然要同大家分享吓🤪由於佢嘅小菜款式實在太多，我哋都一致贊成嗌一個set，咁就可以食多幾味，我地嗌左個dinner set ——「豆」($259)🔸 前菜：煙燻鴨胸、涼拌秋葵、涼拌青瓜原先呢個前菜係跟白玉苦瓜而唔係青瓜，可惜店員話苦瓜已經賣晒，就幫我哋轉左青瓜，有少少失望🥴，不過其他小菜都唔差，正常發揮🤣 希望下次嚟可以試到佢嘅白玉苦瓜！🔸 湯：木瓜排骨湯喺凍冰冰嘅天氣下，最啱就係飲返碗暖笠笠嘅湯，呢碗木瓜排骨湯好清甜好滋潤☺️，不過略嫌面頭太多油，如果隔咗啲油就完美啦😳🔸 主菜：烏龍茶香燻雞其實嗌呢個set最主要嘅原因係比呢個主菜吸引咗😆，就咁睇個名都覺得好特別！不過可能期望太高，食落口其實就還好，茶燻嘅味唔係好出，以為會好fresh，點知偏鹹🥺，而雞肉尚算嫩滑，但最唔明白係點解要點黃芥末食，完全覆蓋咗烏龍茶嘅清香，呢個配搭我就麻麻哋～🔸 配菜：醋溜高麗菜初初見到呢個菜嘅名，以為係酸酸地嘅

Read full review

🔸 前菜：煙燻鴨胸、涼拌秋葵、涼拌青瓜
原先呢個前菜係跟白玉苦瓜而唔係青瓜，可惜店員話苦瓜已經賣晒，就幫我哋轉左青瓜，有少少失望🥴，不過其他小菜都唔差，正常發揮🤣 希望下次嚟可以試到佢嘅白玉苦瓜！

🔸 湯：木瓜排骨湯
喺凍冰冰嘅天氣下，最啱就係飲返碗暖笠笠嘅湯，呢碗木瓜排骨湯好清甜好滋潤☺️，不過略嫌面頭太多油，如果隔咗啲油就完美啦😳