18
3
1
Restaurant: Chinese Culinary Institute
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
300
0
2009.7.7 - 估你唔到。
2009-07-07 708 views
唔知託邊個既鴻福，今日成班教職員去左呢度聚餐，當然孖妹都有幸「Mond」車邊去食啦。個View爆正，食環境已經爆燈。不過都要睇返個食物質素先知有冇真功夫。首先黎既係哈蜜瓜百合煲豬腱。佢唔似西苑咁將哈蜜瓜打茸去煮，而係一舊舊去煲，個味似木瓜多過似哈蜜瓜，而百合係用鮮百合既，湯底我好濃烈感受到用雲腿熬過既。之後出既三色點心係叉燒酥、蝦餃同雪菜蒸餃子。後者係花素蒸餃葷菜版，唔知點解咁多汁水，其實可以用小籠包外型仲好，而叉燒酥醬同肉既比例其實差唔多，蝦餃都有鮮味。之後就出乳豬件啦。嗯，仲係暖既，而且個皮勁脆。不過四個熱菜就後勁不繼啦。豆酥桂魚點解會用左麵豉醬既？之後個菜薳火鴨鬆出既時間唔夠熱，粉蒸排骨唔錯，用糯米飯整一來有蒜香，二來飽肚，@中菜但分餐既時候會份量會好少少（食完真係唔多夠飽@@")而金蒜油麥菜用蒜油輕炒會好過而家各行各路。揚州炒飯乾身得黎丁點太細，飯粒太腍感覺行貨，個香草綠豆沙都OK正常。其實一班人食一餐飯，都係年尾一年一度JE*有驚喜既,但整體+埋仲可以再好d=)Btw,學生既服務水平我已經收貨,好過好多舖ga la.......
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唔知託邊個既鴻福，今日成班教職員去左呢度聚餐，
當然孖妹都有幸「Mond」車邊去食啦。

個View爆正，食環境已經爆燈。
不過都要睇返個食物質素先知有冇真功夫。

首先黎既係哈蜜瓜百合煲豬腱。佢唔似西苑咁將哈蜜瓜打茸去煮，
而係一舊舊去煲，個味似木瓜多過似哈蜜瓜，而百合係用鮮百合既，
湯底我好濃烈感受到用雲腿熬過既。

之後出既三色點心係叉燒酥、蝦餃同雪菜蒸餃子。
後者係花素蒸餃葷菜版，唔知點解咁多汁水，其實可以用小籠包外型仲好，
而叉燒酥醬同肉既比例其實差唔多，蝦餃都有鮮味。

之後就出乳豬件啦。嗯，仲係暖既，而且個皮勁脆。
不過四個熱菜就後勁不繼啦。豆酥桂魚點解會用左麵豉醬既？
之後個菜薳火鴨鬆出既時間唔夠熱，
粉蒸排骨唔錯，用糯米飯整一來有蒜香，二來飽肚，
@中菜但分餐既時候會份量會好少少（食完真係唔多夠飽@@")
而金蒜油麥菜用蒜油輕炒會好過而家各行各路。

揚州炒飯乾身得黎丁點太細，飯粒太腍感覺行貨，
個香草綠豆沙都OK正常。

其實一班人食一餐飯，都係年尾一年一度JE*
有驚喜既,但整體+埋仲可以再好d=)

Btw,學生既服務水平我已經收貨,好過好多舖ga la.......
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2009-07-07