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Restaurant: Lo Chiu Vietnamese Restaurant
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
111
0
2019-04-12 806 views
聽了很多次,老趙沒有以前咁好食?係點唔好食?點解變了?出左名就變了?點解咁認為?唔好聽人講,真係去試下。的確,我看到餐牌,感覺太貴了。因此散叫。再落單時,除了粉包的皮麻煩一點外,基本上可以自己煮。我只認為,裝修的格局,跟餐牌的價錢有點不相稱。大部份成本應是來自租金。春卷:自己買合來炸、買生菜、加酸汁就是了。粉包:是有手工的餸,粉漿自己整完再蒸,都有點功夫,但得2件。馬拉盞炒菜:忘記是辣,原來咁辣的。生牛河:湯底真係濃厚,可以加返一塊香葉,會更香。牛尾煲:um...,都好味。是抵食的餸菜。遊客仍然有,但以一間有名氣的小店,應該有自己獨有醬汁,或獨有小菜。沒有以前咁好食,係因為唔抵食,定係我地識多左野,自己煮黎食?還是沒有以前昔日街坊的味道?
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聽了很多次,老趙沒有以前咁好食?係點唔好食?點解變了?出左名就變了?點解咁認為?唔好聽人講,真係去試下。

的確,我看到餐牌,感覺太貴了。因此散叫。再落單時,除了粉包的皮麻煩一點外,基本上可以自己煮。我只認為,裝修的格局,跟餐牌的價錢有點不相稱。大部份成本應是來自租金。

春卷:自己買合來炸、買生菜、加酸汁就是了。
粉包:是有手工的餸,粉漿自己整完再蒸,都有點功夫,但得2件。
馬拉盞炒菜:忘記是辣,原來咁辣的。
生牛河:湯底真係濃厚,可以加返一塊香葉,會更香。
牛尾煲:um...,都好味。是抵食的餸菜。

遊客仍然有,但以一間有名氣的小店,應該有自己獨有醬汁,或獨有小菜。

沒有以前咁好食,係因為唔抵食,定係我地識多左野,自己煮黎食?還是沒有以前昔日街坊的味道?
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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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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-04-07
Dining Method
Dine In
Spending Per Head
$80 (Dinner)