167
42
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Restaurant: Mon Kee Cafe (Kowloon Centre)
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
104
0
久聞香港島起家的旺記滑蛋叉燒飯很出名,午飯時間必定大排長龍,早早賣完,不過很少可以午飯時間去到港島所以一直沒有機會試,最近才知道尖沙咀開了分店,於是之前特地午餐時間去,但原來旺記冰室已經變成大陸人嘅網紅店, 成條隊大部份都係大陸人,最後搵咗一日四點幾嘅時間先去排隊結果好快就可以入到去啦。尖沙咀分店環境不大算係有裝修,基於香港土地問題,座位當然都唔會鬆動得去邊,不過食物質素最重要。點了招牌滑蛋叉燒飯,野飲要凍忌廉咖啡。忌廉咖啡先來,很淡,不知那來忌廉,比起翠華同是忌廉咖啡也差很遠,不過野飲不是重點。重點來了,比想像中細個份量,朋友都覺得細過上次佢食,叉燒份量Ok,味道同預期中一樣,冇乜特別因爲相信佢都係買燒臘檔的,蛋的確很滑,但日本蛋本身冇乜蛋味,還是東北蛋最有蛋味,所以最靚炒蛋係需要溝蛋的,白飯出乎意料之外近乎完美,口感一流,甜鼓油的甜同咸度平衡得很好,我喜歡。這個滑蛋甜鼓油飯真的不錯,叉燒普通係意料之內,下午茶我目到款式都幾網紅,有粒粒西多士,花生醬厚蛋多等。日本蛋係貴既,咁佢個價錢包野飲都算OK。
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久聞香港島起家的旺記滑蛋叉燒飯很出名,午飯時間必定大排長龍,早早賣完,不過很少可以午飯時間去到港島所以一直沒有機會試,最近才知道尖沙咀開了分店,於是之前特地午餐時間去,但原來旺記冰室已經變成大陸人嘅網紅店, 成條隊大部份都係大陸人,最後搵咗一日四點幾嘅時間先去排隊結果好快就可以入到去啦。


尖沙咀分店環境不大算係有裝修,基於香港土地問題,座位當然都唔會鬆動得去邊,不過食物質素最重要。


點了招牌滑蛋叉燒飯,野飲要凍忌廉咖啡。


忌廉咖啡先來,很淡,不知那來忌廉,比起翠華同是忌廉咖啡也差很遠,不過野飲不是重點。


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重點來了,比想像中細個份量,朋友都覺得細過上次佢食,叉燒份量Ok,味道同預期中一樣,冇乜特別因爲相信佢都係買燒臘檔的,蛋的確很滑,但日本蛋本身冇乜蛋味,還是東北蛋最有蛋味,所以最靚炒蛋係需要溝蛋的,白飯出乎意料之外近乎完美,口感一流,甜鼓油的甜同咸度平衡得很好,我喜歡。


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這個滑蛋甜鼓油飯真的不錯,叉燒普通係意料之內,下午茶我目到款式都幾網紅,有粒粒西多士,花生醬厚蛋多等。日本蛋係貴既,咁佢個價錢包野飲都算OK。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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