來稻香飲茶,諗住集團式有保證,點知。。。。雖然的點心都還可以
懷舊豬腸粉率先登場。米漿蒸得透薄,淋上帶甜味的豉油,諗住會好好食,點之已經變了味道,要退。
目光轉向敦實的糯米卷。糯米飯黏潤中透出豐盈油香,但厚實又比較*痴*牙。
原只蝦燒賣小巧飽滿,半透薄皮下透出粉嫩肉餡。一口咬下,豬肉混著香菇的鮮汁在口中迸發,肉餡緊實彈牙。但可惜鮮卻不鮮。
店中服務員雖多,但都只顧與相熟茶客傾計,完全唔理人客要求。 問野10問9唔應。 唔會再黎了。





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


