13
17
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Restaurant: TAI HING (Shui Sang Building)
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
4.3K
17
15分鐘o既服務
2014-02-09 174 views
3-2-2014 (Mon)大年初四朝早,同男友起身又要去買餸,焗住去荃灣,但都食啲o野,男友話去Pokka,或A1,但我唔想,男友又提議太興或大家樂,唔…大家樂唔好喇.驟眼睇,見莎樂美有人坐o係o度,只做午同晚市o既莎樂美開o左嗎?行去睇睇,見有廚房員工o係o度整o緊o野,即係未開喎,咁,食o緊o野o個個係邊個?唔,係廚師吧.男友又提議四海遊龍,原本唔想o既我又行去睇睇睇,啊,員工們又整o緊o野啊.=.=”咁去太興啦.去到太興o岩o岩有位,我o地坐低後,決定要:3. 熱奶茶呢個我食晒o野後,問男友有冇茶味?佢俾我試,唔…係冇乜茶味.1. 燒味午餐中o既燒味八寶飯扇形碟裝住,砌得幾靚(呢個係外賣http://www.openrice.com/restaurant/commentdetail.htm?commentid=2316922&tc=sr2&con=rvw同堂食o既分別),而每樣燒味份量都係雙數.好,開始同男友share食,我先食叉燒,兩件叉燒都係瘦o既,不過好鬆軟,蜜味好夠,夠甜,好食. 然後到燻蹄,燻蹄都係正常冇問題;而鹹蛋,蛋黃好乾,而且竟然唔鹹,係連蛋白都唔鹹,只食得出
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3-2-2014 (Mon)大年初四朝早,同男友起身又要去買餸,焗住去荃灣,但都食啲o野,男友話去Pokka,或A1,但我唔想,男友又提議太興或大家樂,唔…大家樂唔好喇.驟眼睇,見莎樂美有人坐o係o度,只做午同晚市o既莎樂美開o左嗎?行去睇睇,見有廚房員工o係o度整o緊o野,即係未開喎,咁,食o緊o野o個個係邊個?唔,係廚師吧.

男友又提議四海遊龍,原本唔想o既我又行去睇睇睇,啊,員工們又整o緊o野啊.=.=”咁去太興啦.

去到太興o岩o岩有位,我o地坐低後,決定要:

3. 熱奶茶
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 呢個我食晒o野後,問男友有冇茶味?佢俾我試,唔…係冇乜茶味.

1. 燒味午餐中o既燒味八寶飯
扇形碟裝住,砌得幾靚
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 (呢個係外賣http://www.openrice.com/restaurant/commentdetail.htm?commentid=2316922&tc=sr2&con=rvw同堂食o既分別),而每樣燒味份量都係雙數.好,開始同男友share食,我先食叉燒,兩件叉燒都係瘦o既,不過好鬆軟,蜜味好夠,夠甜,好食.
兩件叉燒
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 然後到燻蹄,燻蹄都係正常冇問題;而鹹蛋,蛋黃好乾,而且竟然唔鹹,係連蛋白都唔鹹,只食得出唔係雞蛋係鴨蛋咁囉.


肉薄o既油雞雞皮滑,肉唔’o鞋’口,味道都有但亦係偏淡.

燒鴨亦同上次一樣,唔肥o既皮都脆脆地,味道亦一樣.

魷魚同樣冇乜味,麻麻.

紅腸係來貨,鹹鹹香香咁,冇問題.

燒肉同樣係瘦燒肉,但皮脆,肉就冇上次o既腥味,好啲啲.

撥開晒啲餸睇到,原來啲飯唔多,而且豉油都俾得好少,要靠薑蔥蓉加味.而菜心只有一棵,比上次外賣少.
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 2. 鮮忌廉紅豆奶茶
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 食完個飯後至飲,紅豆夠腍同甜,好味,而奶茶只飲到淡淡o既茶味,相信係被忌廉沖淡,但後來試男友o既熱奶茶(上面描述),原來佢本身味道都係偏淡.
味道係2.91分

服務:
我o地諗好要咩之後,男友就叫一個執o左另一枱o野放低o既亞姐,亞姐應我o地轉頭.呢點冇問題,但最後冇兌現.

然後叫另一個,我o地其實開頭係想叫$46.00o既拿破侖腸片長通粉常餐同$42.00o既惹味排骨麵線常餐,但亞姐話12:00pm後至有.
係喎,係寫明,但去過咁多茶餐廳,我o地理解到,大多數o既常餐冇11:00am都11:30am開始供應,冇呢o度咁晏.而男友都即問埋散叫o既叉蛋麵(寫明全日供應),亞姐答要15分鐘.咁我o地話轉頭再落.

我o地唔明咩15分鐘,係15分鐘後至落得單定咩呢?我o既理解係落單後等15分鐘至煮好.然後我o地再睇清楚,決定要11:00am後有o既燒味午餐.於是又叫人寫單,男友嘗試叫同樣係全日供應o既$18.00厚多士,亞姐又同樣答15分鐘.
又咩o野15分鐘呢?整件多士又要15分鐘?攪咩o野?我o地又再諗諗至叫.而男友多次話走人,但我覺得唔係幾好,所以我o地最後要o左上面o既o野食.

我覺得佢o地講o野好唔清楚,忙還忙,但都要主動講清楚啲o野o掛.而我o地叫o左上面o既o野食後,都等成9分鐘,熱奶茶至到;再等5分鐘,燒味八寶飯到,4分鐘後鮮忌廉紅豆奶茶到埋.

由落單到燒味飯到o黎,都要15分鐘,斬燒味唔使咁耐o掛?其實呢o度係咪所有o野都要等15分鐘?>o<
3.5分

價錢:
之後我計計個燒味午餐,邊個飲品做餐中飲品較平,結果係加$8.00要鮮忌廉紅豆奶茶平啲,formula:餐$62.00,一杯熱奶茶要$15.00,即係$62.00+$8.00+$15.00+10%服務費(初一至初四收)=$93.50.

而如果以唔使加錢o既熱奶茶做餐中飲品呢,就會係:$62.00+$20.00+10%服務費=$90.20.

唔知佢o地會以公司定客人o既角度做出發點呢?

食物o黎齊後,佢o地至俾張單我o地,我睇睇,佢o地計o左$94.00(四捨五入),於是我問佢o地,可唔可以計返熱奶茶做餐中飲品?亞姐答如果咁,鮮忌廉紅豆奶茶係加$20.00個喎,我答知道,你咁計啦.佢答我出o左單改唔到,問我點解唔早啲講?(其實我唔知男友最後自己決定叫多杯熱奶茶飲至攪成咁=.=”)而且,佢o地啲o野食有咁多規矩同唔清唔楚,真係令我o地好煩,所以我都要請佢o地改.

佢就拎張單出去,之後冇o左影.到我o地食完碟飯.有個應該係Senior啲o既女侍應收碟,同同我o地講改o左張單o架喇,平$4.00.好的,唔該晒.

到食完我o地起身走人,佢o地就俾張單我,我睇睇,人手改成為$90.00.咁一路行出去時,啲亞姐個個都有講聲多謝,咁同男友條氣都順返啲.不過,下次都係唔好o係農曆年o黎幫襯為上.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-02-03
Dining Method
Dine In
Spending Per Head
$45.00 (Lunch)
Recommended Dishes
兩件叉燒