Read full review
2022-12-16
404 views
黃珍珍在九龍城已有四十年歴史, 還記得它和附近的黃明記, 是童年我在九龍城的回憶, 能在九龍城屹立如此長的時間, 再加上三層的樓面, 也許不是這區最好食的, 但必然是其中一家最成功的泰國菜館. 啟德機場搬走, 再加上兩次疫情也能頂住, 難得工作經過, 就在這𥚃吃個Working Lunch. 餐廳裝橫典雅光鮮, 店面清潔, 這些也是同區其他泰國菜餐廳少見的.午餐六七十元一位, 價格OK, 豬手飯的豬手份量不少, 又有滷蛋, 相當飽肚. 豬手入味, 皮腍而且去毛去得夠乾淨, 肉有點實, 以如此價錢有如此份量與水準, 還算可以. 餐湯的冬陰功辣度強而香料味到, 沒有太多椰奶, 質感較稀. 炸軟殼蟹比不少食肆大隻, 炸皮較薄而脆, 啖啖肉有驚喜. 醬汁如果再辣一點, 就更惹味.Wong Chun Chun is the most famous and luxurious Thai restaurant at Kowloon City and she has been established for 40 years. The deco is nice with ancient Thai st
午餐六七十元一位, 價格OK, 豬手飯的豬手份量不少, 又有滷蛋, 相當飽肚. 豬手入味, 皮腍而且去毛去得夠乾淨, 肉有點實, 以如此價錢有如此份量與水準, 還算可以. 餐湯的冬陰功辣度強而香料味到, 沒有太多椰奶, 質感較稀. 炸軟殼蟹比不少食肆大隻, 炸皮較薄而脆, 啖啖肉有驚喜. 醬汁如果再辣一點, 就更惹味.
Wong Chun Chun is the most famous and luxurious Thai restaurant at Kowloon City and she has been established for 40 years. The deco is nice with ancient Thai style. She has several flours and can contain a lot of foodies. The lunch is not expensive and the pork knuckle rice is good.
Post