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Restaurant: The Chairman
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
286
0
2020-07-19 689 views
最近睇咗本書叫消失中的味道,就想起大班樓,所以去咗食飯。書中提粵菜漸漸消失,令我明白到,其實自己對粵菜知識有限,只懂皮毛,中國菜真的太博大精深,懂欣賞的人鳳毛麟角 。今晚點的全是招牌菜,雞油花雕蒸蟹陳村粉,香雕上枱很香,花蟹肉質細嫩,碟底的陳村粉吸收了蟹的鮮味,雞油的香味,味道真的是一絕。九層塔辣椒膏炒蜆,香氣十足,加上椒膏整體十分惹味,跟蜆的鹹鮮非常撘。之後的話梅糖醋排骨,糖醋汁加上話梅的酸,肉味突出又中和了肉肥膩,排骨肥瘦適中,腴口不膩。炒飯簡單,鑊氣夠,每粒米炒得粒粒分明。杞子雪糕及杏仁茶都是手功甜品,簡單的食材,但吃出心思,跟其他店味道截然不同。去大班樓吃的除了味道,還有失傳的手藝,粗茶精做,才是老饕欣賞的底藴。
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最近睇咗本書叫消失中的味道,就想起大班樓,所以去咗食飯。書中提粵菜漸漸消失,令我明白到,其實自己對粵菜知識有限,只懂皮毛,中國菜真的太博大精深,懂欣賞的人鳳毛麟角 。
今晚點的全是招牌菜,雞油花雕蒸蟹陳村粉,香雕上枱很香,花蟹肉質細嫩,碟底的陳村粉吸收了蟹的鮮味,雞油的香味,味道真的是一絕。
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九層塔辣椒膏炒蜆,香氣十足,加上椒膏整體十分惹味,跟蜆的鹹鮮非常撘。
17 views
0 likes
0 comments

之後的話梅糖醋排骨,糖醋汁加上話梅的酸,肉味突出又中和了肉肥膩,排骨肥瘦適中,腴口不膩。
15 views
0 likes
0 comments

炒飯簡單,鑊氣夠,每粒米炒得粒粒分明。
13 views
0 likes
0 comments

杞子雪糕及杏仁茶都是手功甜品,簡單的食材,但吃出心思,跟其他店味道截然不同。
17 views
0 likes
0 comments

去大班樓吃的除了味道,還有失傳的手藝,粗茶精做,才是老饕欣賞的底藴。
16 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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