131
17
5
Restaurant: Hong Kong Old Restaurant
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
Level2
7
0
FUSION 上海菜
2017-04-18 1540 views
再次相約好友來此聚餐，相隔一年，除了清炒豆苗，小籠包和生煎包外，所點菜單跟上次的不太一樣，新菜單有融合了的上海菜，頗合小妹的口味冷盆的小碟，有青筍海蜇頭，爽脆開胃；醉雞的酒味香濃；而烤麩夠入味，素食必選。沒有想到在此吃的粉絲蝦煲和蒜蓉蒸蝦，可媲美鯉魚門海鮮酒家的水準，不要怪我誇張，甚至勝人一籌呢！首先，主食材的蝦當然要夠新鮮，蝦煲的佐料既香又濃，粉絲入味而不油膩，至於蒸蝦就無話可說，蝦肉鮮美，蒜香濃郁。再有水煮魚，魚肉滑嫩，吃起來油而不膩，麻棘是我喜愛的口味，棘的程度也剛好身邊的朋友卻對砂窩雲呑雞很鍾情，雲呑的饀料恰到好處，湯底有滿滿的金華火腿香味，而雞肉仍保持嫩滑不粗糙。足料的紅燒海參，腍度恰當，調味得宜，亦是我的至愛。到了甜品時間，除了黑芝麻湯圓是必選之外，再有補身的酒糟水泡蛋，徐徐的酒香配上溫泉蛋，不覺甜膩，為這餐劃上完美的句號。
Read full review
再次相約好友來此聚餐，相隔一年，除了清炒豆苗，小籠包和生煎包外，所點菜單跟上次的不太一樣，新菜單有融合了的上海菜，頗合小妹的口味


冷盆的小碟，有青筍海蜇頭，爽脆開胃；醉雞的酒味香濃；而烤麩夠入味，素食必選。

沒有想到在此吃的粉絲蝦煲和蒜蓉蒸蝦，可媲美鯉魚門海鮮酒家的水準，不要怪我誇張，甚至勝人一籌呢！首先，主食材的蝦當然要夠新鮮，蝦煲的佐料既香又濃，粉絲入味而不油膩，至於蒸蝦就無話可說，蝦肉鮮美，蒜香濃郁。

再有水煮魚，魚肉滑嫩，吃起來油而不膩，麻棘是我喜愛的口味，棘的程度也剛好


身邊的朋友卻對砂窩雲呑雞很鍾情，雲呑的饀料恰到好處，湯底有滿滿的金華火腿香味，而雞肉仍保持嫩滑不粗糙。

足料的紅燒海參，腍度恰當，調味得宜，亦是我的至愛。


到了甜品時間，除了黑芝麻湯圓是必選之外，再有補身的酒糟水泡蛋，徐徐的酒香配上溫泉蛋，不覺甜膩，為這餐劃上完美的句號。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
    Recommended
  • Report
1 Recommended
    Post
    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2017-04-17
    Dining Method
    Dine In
    Spending Per Head
    $400