大煲皇小廚

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Item: Tai Po King Restaurant
Rating: 0
Author: rachel0524

Tai Po King Restaurant

4.5

36 Reviews

Taste

Decor

Service

Hygiene

Value

1904

Cheung Sha Wan

$201-400

Hong Kong Style Hot Pot Stir-Fry Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Tai Po King 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

rachel0524

Level4

277

香港人一年四季都鍾意打邊爐，今次同foodie朋友仔黎到長沙灣「大煲皇小廚」，店家喺區內一直人氣高企，晚飯時間全場爆滿，主打新鮮抵食海鮮同十幾款特色鍋底，火鍋配料款式繁多，搞到我哋樣樣都想試吓😆蕃茄薯仔牛腩鍋我同朋友仔都係牛魔王，所以就點咗蕃茄薯仔牛腩鍋同手切牛，鍋底材料勁豐富，有大量蕃茄、薯仔、洋蔥、西芹、秀珍菇同十幾件牛腩，滿滿一大煲嘅食材就知道湯底已經好鮮甜，牛腩用上肋條位置，牛味較濃有嚼勁👍🏻我地留到最後再飲返碗湯，裡面嘅蕃茄同薯仔已經煲到淋晒，再加入稻庭烏冬，製成一碗濃郁嘅蕃茄湯烏冬😋本地特級手切肥牛我地嗌咗一碟小份嘅手切牛，份量十足有成二十幾片👍🏻肉嘅厚薄適中色澤吸引，油脂比例分布均勻，呈現雪花紋路，放入湯底滾幾下啱啱熟口感最好，肉質軟腍牛味濃郁，推介🉐新鮮雞雜坊間嘅火鍋店較少有嘅菜式，雞雜包括雞腸、雞肝、雞心同雞腎，雞腸上帶點脂肪，落湯底煮熟後腸嘅部份爽口脆身，油脂會喺口中爆開，非常好食，雞肝帶點粉粉嘅口感，雞心同雞腎爽口有咬口，內臟愛好者必點😆墨魚滑拼蝦滑推介必點火鍋配料👍🏻👍🏻👍🏻店家手打嘅魚滑同蝦滑，墨魚滑加入蟹籽，味道更鮮味又彈牙，而蝦滑係睇到用上一隻隻新鮮嘅蝦仁

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香港人一年四季都鍾意打邊爐，今次同foodie朋友仔黎到長沙灣「大煲皇小廚」，店家喺區內一直人氣高企，晚飯時間全場爆滿，主打新鮮抵食海鮮同十幾款特色鍋底，火鍋配料款式繁多，搞到我哋樣樣都想試吓😆

蕃茄薯仔牛腩鍋
我同朋友仔都係牛魔王，所以就點咗蕃茄薯仔牛腩鍋同手切牛，鍋底材料勁豐富，有大量蕃茄、薯仔、洋蔥、西芹、秀珍菇同十幾件牛腩，滿滿一大煲嘅食材就知道湯底已經好鮮甜，牛腩用上肋條位置，牛味較濃有嚼勁👍🏻我地留到最後再飲返碗湯，裡面嘅蕃茄同薯仔已經煲到淋晒，再加入稻庭烏冬，製成一碗濃郁嘅蕃茄湯烏冬😋