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Restaurant: Chill Out Chaozhou Cuisine (The Grid)
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

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2021-12-26 115 views
潮州菜最會發揮食材的原本味道,但如何處理就得當就要看廚師的功力。先來的是功夫茶,這入口苦而回甘是我喜歡的感覺,就如人生先苦後甜。還有一碟菜脯花生,菜脯爽口,花生脆口。九肚魚烙,煎得香脆,蛋香味濃,還有葱香及菜脯脆,而且有花生增加口感。方魚炒芥蘭,廚師細心地將芥蘭硬的外皮批走了,使薑汁更入味在芥蘭内,方魚炸得香脆味道濃郁。家鄉娘酒炒嫩雞,雞肉嫩滑帶點甜味又有酒香,雞皮更是不可錯過的,還有雞肉的薑味香濃。味道: 值得一試環境: 舒適衛生: 清潔服務: 不錯價錢: 抵食
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潮州菜最會發揮食材的原本味道,但如何處理就得當就要看廚師的功力。
6 views
0 likes
0 comments

先來的是功夫茶,這入口苦而回甘是我喜歡的感覺,就如人生先苦後甜。還有一碟菜脯花生,菜脯爽口,花生脆口。
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0 likes
0 comments

九肚魚烙,煎得香脆,蛋香味濃,還有葱香及菜脯脆,而且有花生增加口感。
7 views
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0 comments

方魚炒芥蘭,廚師細心地將芥蘭硬的外皮批走了,使薑汁更入味在芥蘭内,方魚炸得香脆味道濃郁。
10 views
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0 comments

家鄉娘酒炒嫩雞,雞肉嫩滑帶點甜味又有酒香,雞皮更是不可錯過的,還有雞肉的薑味香濃。

味道: 值得一試
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環境: 舒適
衛生: 清潔
服務: 不錯
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0 comments
242 views
1 likes
0 comments
249 views
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232 views
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價錢: 抵食
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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