百樂潮州酒家

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Item: Pak Loh Chiu Chow Restaurant
Rating: 4
Author: VCY

Pak Loh Chiu Chow Restaurant

3.5

119 Reviews

Taste

Decor

Service

Hygiene

Value

20924

Causeway Bay

$101-200

Chiu Chow Seafood Dim Sum Stir-Fry Dim Sum Restaurant Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Pak Loh Chiu Chow Restaurant

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

VCY

Level4

2.5K

百樂潮州酒家 (樓) 在銅鑼灣有多間分店，連這間在內筆者先後試了兩間。相比希慎道的分店，時代廣場分店的裝潢雅緻新淨很多，並帶有線條美。在品評一眾大盤前，先來特色兩小碟。鹵水豬腳蹄被切成小件，骨多肉太少不太欣賞。椒鹽銀鱈魚骨腩和鹵水豬腳蹄正好相反，肉量比預期多，香口肉滑魚味佳。潮州魚蛋出名，來一客紫菜手打魚蛋湯既可品嚐魚蛋，又有魚湯吃。魚蛋口感雖不算非常彈牙，但味道還算不俗。魚湯中混有不少菇菌菜蔬，掛上帶甜的湯汁美味，但紫菜蹤影實難發現。接下來是兩道濃味小炒，沙爹牛肉芥蘭用上嫩口的牛肉片及芥蘭，沙爹醬汁口味香而不辣，連魚仔也吃得津津有味。就個人口味而言，更愛加入花生碎粒的沙爹汁。碧綠川椒雞球講求脆香惹味，這道菜的雞件雖然見嫩，但稍稍少了一份經爆炒的惹味感。珍珠葉炸得通透理想。潮州蠔仔泡粥一窩可分六大碗，蠔仔大隻量多，味道鮮香。糖醋伊麵 (煎雙面) 用料雖簡單，但要做得好也不易。麵餅煎雙面竟要加錢，感覺有點太過，但為了追求更脆香的口感，還是要乖乖就範。論可口度，成品都算中上，但因底面煎得不夠透，脆感難免有所影響。整體而言，酒家的菜式有一定水準，價錢合理，可以一試！

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