617
31
8
Restaurant: Pandan Leaf Indonesian 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
862
0
正宗印尼美食在班蘭葉
2020-07-26 144 views
銅鑼灣其實都多嘢食，經過班蘭葉印尼餐廳，因為之前聽聞呢度d嘢好食，所以今次就去試下。 我哋order咗白鱔沙爹三串、印尼花膠湯斑斕雞配斑斕飯、燒牛仔骨，飲品叫咗碟豆花特飲同埋印尼咖啡涼粉冰。最想講係個燒白鱔，特製醬汁加埋蜜糖搽喺個面度，加埋白鱔嘅鮮味，真係燒得好正! 最緊要係即叫即燒，完全新鮮同埋特別在起曬所有魚骨，一條魚骨都冇，啖啖鱔肉絕對值得推介。花膠湯就超濃郁連埋個飯食味道一流，而且花膠湯入面嘅料因為多同埋煮得耐嘅關係，唔會好稀。班蘭雞就用咗特製印尼嘅做法，雞肉超柔嫩皮都入曬味，我雞肉連雞皮一齊食超滑。牛仔骨就用咗印尼醬汁燒，而且用咗上等牛排所以牛仔骨超冧同埋好有印尼風味。而兩杯特色飲品都係傳統印尼飲品，我覺得夏天飲絕對一流，好解暑解渴，其他地方好難飲得到呢類型嘅特色飲品。
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銅鑼灣其實都多嘢食，經過班蘭葉印尼餐廳，因為之前聽聞呢度d嘢好食，所以今次就去試下。 我哋order咗白鱔沙爹三串、印尼花膠湯斑斕雞配斑斕飯、燒牛仔骨，飲品叫咗碟豆花特飲同埋印尼咖啡涼粉冰。最想講係個燒白鱔，特製醬汁加埋蜜糖搽喺個面度，加埋白鱔嘅鮮味，真係燒得好正! 最緊要係即叫即燒，完全新鮮同埋特別在起曬所有魚骨，一條魚骨都冇，啖啖鱔肉絕對值得推介。花膠湯就超濃郁連埋個飯食味道一流，而且花膠湯入面嘅料因為多同埋煮得耐嘅關係，唔會好稀。班蘭雞就用咗特製印尼嘅做法，雞肉超柔嫩皮都入曬味，我雞肉連雞皮一齊食超滑。牛仔骨就用咗印尼醬汁燒，而且用咗上等牛排所以牛仔骨超冧同埋好有印尼風味。而兩杯特色飲品都係傳統印尼飲品，我覺得夏天飲絕對一流，好解暑解渴，其他地方好難飲得到呢類型嘅特色飲品。
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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
Dining Method
Dine In
Spending Per Head
$250