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htmui's Profile

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htmui
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htmui
Level 4Hong Kong
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XO醬點綴叉燒炒滑蛋
Sun Kee (Hong Lai Garden)
2025-09-09
新記雞粥相信大家都耳熟能詳,今天我就一試其他小菜的味道。今天飲品選了七喜話梅柑桔冰是開胃首選,話梅味濃郁,帶有明顯的酸甜後勁,柑桔的清新香氣在喉間散發,止渴效果一流。冰涼的口感在炎熱的九月夜晚格外舒適,適合搭配主菜解膩。半份酥炸魷魚鬚份量驚喜,魷魚鬚外酥內嫩,配上濃郁的喼汁,香口惹味。雖然是半份,但分量十足,炸得恰到好處,沒有油膩感。半份XO醬炒蘿蔔糕炸至金黃,再炒,表面微焦內軟,如果喜愛較厚實口感的朋友可吃,配料包括紅椒、黃椒、青椒和洋蔥,色彩鮮艷,增添健康感。半份海蜇燻蹄的海蜇帶微辣,口感脆爽,與燻蹄的肉厚結實形成對比。燻蹄入味,肥瘦適中,海蜇微辣的調味適合喜歡重口味朋友。XO醬叉燒炒滑蛋不得不提,XO醬香濃撲鼻更是這道菜的靈魂點綴,滑蛋採用橙黃蛋黃,口感細膩,帶有蔥花提味。叉燒半肥瘦,入味十足,與滑蛋的柔滑形成完美搭配,層次感十足,值得一試。泰式鳳爪的泰式醬汁濃郁入味,帶有清新的東南亞風味,鳳爪軟糯,一口接一口停不了。配以洋蔥等配料,增強鮮味,適痘解暑及夏天享用。最後魚香茄子煲熱騰騰出爐的,醬汁濃郁,茄子外表淋漓,內裡爽口。…Read More
+ 7
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
5
Decor
5
Service
5
Hygiene
5
Value
Recommended Dishes
酥炸魷魚鬚
Date of Visit
2025-09-09
Dining Method
Dine In
Spending Per Head
$150
奶昔用料豐富,沙律健易入口
Springtide
2025-08-13
回春是以健康飲食為主題的餐廳,木調裝潢讓人特別放鬆。我和朋友選了秘製冬蔭青口海鮮蝴蝶粉,以冬蔭功醬汁為基底,味道小辣卻不刺喉,醬汁濃郁,完美掛在蝴蝶粉上,口感惹味。海鮮包括新鮮青口、鮮蝦、魷魚、八爪魚和蜆肉,搭配洋蔥和蒜,帶來豐富口感。碗內還有迷你青檸,可隨意擠壓調節酸度。另外,點了西西里美麗傳說沙律,沙律是健康飲食的典範,用料很多包括慢煮雞胸、西柚、香橙、酪梨、茴香、薄荷、羅望籽及紅酒醋漬紫洋蔥。慢煮雞胸肉質嫩滑,完全不柴,帶有淡淡香草味。紅酒醋醃製的紫洋蔥清新不辣,與水果的酸甜完美平衡,適合追求晚餐輕食的我。飲品方面牛牛果青瓜啤梨羽衣甘藍燕麥奶昔,這款奶昔以牛油果「牛牛果」為主,味道厚實順滑,帶來濃郁的果香。啤梨的清新口感與青瓜的醒神味相輔相成。生可可藍莓低卡蕉蕉燕麥奶昔以生可可為特色,香濃而不像朱古力那樣甜膩,帶有微苦感,令人感到清新。藍莓和香蕉(蕉蕉)的甜味與可可平衡,整體口感順滑。最後當然不少得自家製伯爵茶巴斯克芝士蛋糕,用料十足,伯爵茶味帶出淡淡茶香,與濃郁的芝士完美融合。少量玫瑰花提升視覺及儀式感,增添了花香層次,蛋糕外表略為焦化,增添口感豐富度,實在值得一試。…Read More
+ 6
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
5
Decor
5
Service
5
Hygiene
4
Value
Date of Visit
2025-08-13
Dining Method
Dine In
Spending Per Head
$175 (Dinner)
日式健康飲食之選
ICHIJUISSAI (Yen Sheng Centre)
2025-05-05
「一汁一菜」是一間日式定食的餐廳,強調每餐都有一碗湯和一個主菜,簡單卻營養豐富。我會朋友都是點了和風定食套餐,因為可以選擇最多不同款式的副菜或湯品。第一個和風定食,湯品選了北海道產甜粟雞肉豆乳濃湯(小盛),以粟米為主,加入雞肉和少量蔬菜,豆乳的濃稠口感讓湯汁更加豐富。雖然是小盛,但份量足夠。主菜選了燒北海道十勝豚扒
十勝豬扒肉質極為鬆軟,經過微燒後,表面微微焦黃,醬汁滲入肉裡,風味突出,這款是店舖招牌菜。前菜選了和風大根青瓜吞拿胡麻拌,沙律以大根、青瓜絲和吞拿魚拌在一起,加入胡麻醬,口感爽口清新,非常開胃。經蘿蔔絲和青瓜的清脆,與吞拿魚的鮮味互相配襯。主食方面選了鰹魚湯稻庭烏冬,以其彈牙的口感聞名,搭配鰹魚湯,湯頭清淡卻香氣四溢。飲品是100%日本產蜜柑汁(凍)
這杯蜜柑汁以100%日本產的蜜柑製作,冰鎮後飲用,酸甜適中,非常清新,讓人精神一振,完美地解渴,適合夏日享用。第二個定食湯品選了北海道產南瓜周打濃湯(小盛)以南瓜為主,口感濃厚,香味濃郁。用杯盛裝,份量相當豐富,主菜方面野菌味噌豆乳雞扒
這道雞扒以豆乳和味噌調味,豆乳的滑順和味噌的鹹香,配上雞扒有種奶油味。配菜是日本馬鈴薯豚肉煮馬鈴薯和豚肉煮在一起,薯仔吸收了豚肉的汁水,入味十足,豚肉則不會過老,保持了適當的口感,還有芋絲吸收醬汁精華,這道配菜簡單卻充滿日式家庭菜餚的溫暖感。店舖使用田牧越光米,飯粒清晰,口感軟糯。飲品:蜜桃紅茶(凍)
這杯蜜桃紅茶冰鎮後飲用,蜜桃的香味和紅茶的苦澀相融,甜度剛剛好,非常清新。夏日飲用,絕對是絕配,適合喜歡水果茶的顧客。最後我們還追加了甜點,日本白桃意式奶凍,半個白桃,配上意式奶凍,奶味香濃,桃子鮮甜,加上晶瑩透明的桃味啫喱,視覺與味覺都極為享受。白桃的自然甜味和奶凍的滑順,讓人感覺像是吃到了一個小小的夏日。…Read More
+ 7
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
5
Decor
5
Service
5
Hygiene
5
Value
Date of Visit
2025-05-05
Dining Method
Dine In
Spending Per Head
$120 (Lunch)
軟綿鰻魚
Big Bang Don (Shantung Street)
2025-10-08
爆丼屋是一家主打日式丼飯的餐廳,環境設計帶有少許日本風情,讓人彷彿置身日本小店。一進店便奉上的熱騰騰麵豉湯,鹹味香濃,湯底濃郁得猶如正宗日式風味,內裡還加入了三文魚片,增添鮮味。湯溫適中,作為開胃菜不錯。鰻魚拼鮮松葉蟹牛油果飯是健康與美味的結合。松葉蟹蟹量十足,少量牛油果增添了口感層次,讓整道菜更顯健康。鰻魚份量不馬虎,幾乎有半條鰻魚肉質軟腍,配上香脆的紫菜,口感豐富。鰻魚拼慢燒牛肉飯適合大胃口食客。鰻魚外脆內軟,咬下去軟綿可口,搭配鰻魚汁,味道濃。慢燒牛肉帶有淡淡的焦香,與半條鰻魚相得益彰。飯面上還有飯素(米飯上的配料),增加咬口與口感層次。百香果梳打清新怡人,份量大杯,百香果的酸甜味與梳打氣泡完美融合,解膩效果顯著。荔枝青檸梳打帶來清新體驗,內含原粒荔枝,口感豐富,青檸的微酸與荔枝的甜美互相輝映。…Read More
+ 5
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
4
Taste
5
Decor
5
Service
5
Hygiene
4
Value
Date of Visit
2025-10-08
Dining Method
Dine In
Spending Per Head
$150 (Dinner)
性價比極高車仔麵
海都車仔麵茶餐廳
2025-08-21
海都車仔麵茶餐廳是在旺角熟食中心的小店,道車仔麵為特色,店舖前方設有自助區,提供蔥、炸蒜及自製辣醬,讓顧客自行添加。我今天點了一個牛魔皇套餐,套餐包括牛肚、牛筋、牛腩、牛丸、滑牛肉和牛柏葉,選擇了秘製辣汁配搭米粉。牛肚爽口彈牙,而滑牛肉帶有咬口,肉質鮮嫩。不得不提及的是其秘製辣汁味道濃郁,辣度過人,後勁凌厲卻不過於麻木,帶有層次感,絕對是辣味愛好者的必試之選。米粉吸滿醬汁,惹味。另外,我和朋友還選了四餸車仔麵,三餸為經濟配搭,我升級至四餸,選了蘿蔔、豆卜、豬腩肉和香茅豬扒,配搭沙嗲汁及粗麵。豬腩肉入味軟腍,入口即化,口感一流。蘿蔔外表有咬口,內裏軟腍且入味,而香茅豬扒浸湯後軟硬兼備,香茅味道突出。粗麵帶有微蛋香,配上沙嗲汁的濃郁香氣。飲品方面我點了凍檸茶和凍檸樂。凍檸茶茶底濃郁,與經典茶記口味一致,搭配新鮮檸檬,酸甜適中,解膩又提神。凍檸樂同樣使用新鮮檸檬,味道清新,冰涼舒爽,特別適合炎熱的夏日。…Read More
+ 8
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
5
Decor
5
Service
5
Hygiene
5
Value
Date of Visit
2025-08-21
Dining Method
Dine In
Spending Per Head
$60 (Dinner)
車站附近小菜茶記
Nearby Hong Kong Cafe
2025-07-07
有間茶記响附近位於土瓜灣以茶記同小炒為主的餐廳。我選了馬拉盞炒時蔬,認真說可能是吃過味道最惹味,馬拉盞醬濃郁香濃,均勻地包裹在芥蘭上。醬汁中還有蝦米,讓整道菜更加鮮美。底部還有草菇和爆過的薑,香氣十足,層次感強烈。京蔥爆炒肥牛的薑味和蔥味互相配還能蓋過草菇的腥味。偶爾能感受到肥牛牛脂,鑊氣十足,非常誘人。金湯酸菜魚(小辣)配料豐富,包括萵筍、乪木、炸枝竹、木耳、薯粉、辣椒、花椒、蒜蓉和芫荽。魚味沒被辣椒或酸菜蓋過,調味適中,花椒的麻辣感和蒜蓉的香味,讓整道菜口感分明。小菜附送例湯是粉葛湯沒有味精,猶如家常味道,湯中沒有油脂,讓人感覺清爽健康。最後是大大杯凍檸茶,杯子大得像拳頭一樣,檸茶冰涼解渴,非常適合夏日消暑。…Read More
+ 5
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
4
Decor
4
Service
4
Hygiene
5
Value
Date of Visit
2025-06-28
Dining Method
Dine In
Spending Per Head
$140 (Dinner)
獨特台灣果凍茶
Potion House
2025-06-28
壺Potion House是一家以果凍為主題的茶飲店,果凍配搭的茶飲店,坊間少見。雖然空間不大,但設計現代感十足,環境整潔舒適。店內設有少量椅子,供顧客慢慢享受這。店內的材料由台灣直送。這次我品嚐了兩款招牌飲品:「開心果椰奶 + 豆漿凍」和「金桔檸檬金萱 + 桃花紅茶凍」,每杯都層次分明,口感出色,開心果椰奶 + 豆漿凍是期間限定飲品將開心果椰奶與豆漿凍結合。豆漿凍的口感細膩,每一口都能感受到濃郁的豆漿味道,配上開心果果仁的香氣,兩者互相輝映,層次感十足。最後在喉嚨中留下的椰奶餘韻,讓人感覺像是在品嚐三種不同奶的味道,濃郁卻不膩口。色彩藍杯加綠色開心果,很適合打卡。金桔檸檬金萱 + 桃花紅茶凍的金桔檸檬的清新香味令人精神一振,採用檸檬乾而非新鮮檸檬,讓香味更加濃郁,口感也更有層次。搭配桃花紅茶凍,桃花的淡淡花香味如同桃花烏龍般清雅,與金桔檸檬的酸甜相得益彰,整體口感清新怡人,非常適合夏日消暑。…Read More
+ 2
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
5
Decor
5
Service
5
Hygiene
5
Value
Date of Visit
2025-06-28
Dining Method
Dine In
Spending Per Head
$50 (Tea)
平民價格泰國菜
Good Luck Thai Cuisine
2025-06-12
餐廳以其濃厚的泰國風味裝潢 吸引顧客,店內設計充滿東南亞風情,門口設有大型魚缸。餐點體驗我選了酸辣無骨鳳爪開胃小菜辣度適中,入口辣得過癮,酸味清新,令人胃口大開。無骨鳳爪口感爽脆,搭配洋蔥絲,增添了生辣的刺激感,層次豐富,洋蔥份量巨多。泰式皮蛋釀蝦餅每份包含兩隻皮蛋,搭配濃郁的蝦肉餡料,外層炸得金黃酥脆,內裡蝦肉啖啖肉,鮮味十足。皮蛋的獨特風味與蝦肉完美融合,沾上辣醬口味更佳。泰式炒芥蘭搭配麵豉醬炒製,味道濃厚,帶有微辣的口感,芥蘭保持鮮嫩爽脆,與醬汁的鹹香結合,簡單卻不失風味。蟹肉炒飯份量適中,不會過於沉重。飯粒炒得粒粒分明,散發濃郁的蟹肉香氣,加入少量三色豆拌炒,增添色彩與口感。…Read More
+ 6
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
4
Decor
4
Service
4
Hygiene
5
Value
Date of Visit
2025-06-12
Dining Method
Dine In
Spending Per Head
$137 (Dinner)
份量勁多的片皮鴨
The Graces Restaurant (Crocodile Center)
2025-05-27
玉桃軒(觀塘)位於鱷魚恤中心6樓,是一家粵菜為主的餐廳,環境優雅,適合家庭聚餐、朋友聚會。這次選了幾道招牌菜式,包括前菜、片皮鴨套餐二食、薑蔥炆鴨件及菠蘿咕嚕肉。前菜滿滿的花生讓人忍不住先嘗一半才拍照,花生新鮮且口感爽脆,作為開胃小食,實在不錯。片皮鴨套餐二食鴨皮厚度適中,鴨肉香氣濃郁,鴨油均勻分布在肉及皮上,口感層次分明。配有大量青瓜及蔥,適合喜歡自行調配醬汁的食客。鴨皮酥脆,鴨肉鮮嫩,兩者兼得,絕對是愛吃片皮鴨的朋友必點之選。份量十足,非常適合多人分享。第二食薑蔥炆鴨件這道菜薑蔥味極濃,加上香濃的鑊氣,讓鴨片充滿風味。薑味十足,非常適合驅寒。鴨肉份量巨盛,每一口都鮮嫩多汁,搭配薑蔥醬汁,適合喜歡重口味及大份量的食客。菠蘿咕嚕肉酸酸甜甜的口感,搭配三色椒,視覺及口感都吸引。菠蘿份量多,酸味十足,增添了整道菜的層次。咕嚕肉外皮脆,但炸粉薄薄的,不會感到油膩,非常適合配飯。…Read More
+ 7
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
5
Decor
4
Service
4
Hygiene
4
Value
Date of Visit
2025-05-27
Dining Method
Dine In
Spending Per Head
$300 (Dinner)
隱世小店
悅知味中泰越風味融合菜
2025-05-24
藏身大窩口縉庭山地下的「悦知味」,中泰越幾款菜式也有,雅致裝修。我點了飛天通菜炸蒜粒與辣椒爆炒通菜,通菜爽脆,菜葉吸盡醬香,微辣中透出麵豉的鹹香。芒果蝦仁炒飯,可能是泰國水仙芒切粒,甜酸果香滲透飯粒, 蝦仁大粒,搭配肉鬆與飛魚子的口感,增添了層次。 青咖喱牛配蒜蓉包|椰香暴擊的砂鍋儀式** 原個砂鍋上桌「咕嘟」冒泡 ,青咖喱以椰奶打底,加入茄子與豆角燉煮,牛肉片數量多,挺有口感,蘸滿咖喱後裹上蒜蓉包,酥脆與濃郁的雙重滋味。蝶豆花椰汁大菜糕透明藍色大菜糕以蝶豆花天然染色,疊加純白椰汁層,口感介乎果凍與蒟蒻之間,微甜不膩。攪拌後形成大理石油畫紋理,十分漂亮。…Read More
+ 4
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
5
Decor
4
Service
4
Hygiene
5
Value
Date of Visit
2025-05-24
Dining Method
Dine In
Spending Per Head
$165 (Dinner)
雞味濃的粥
盛記粥麵
2025-05-17
藏身佐敦的「盛記粥麵」,我和朋友點了優選套餐,來到粥麵店一定點麵和粥。我們選了一個招牌雲吞麵,一上桌便聞到大地魚熬製的湯底香氣,湯色透徹如琥珀。雲吞藏在麵底下方,避免麵條泡。雲吞皮薄,內餡是經典鮮蝦與 豬肉,蝦肉爽彈,配搭數片韭黃提鮮,麵條選用 全蛋幼麵,蛋香濃郁且彈牙不黏牙,鹼水味近乎零。另外,也選了一個北菇滑雞粥,大碗公尺寸的粥品霸氣上桌,厚切花菇啖啖肉,粥則吸飽雞油香氣,雞肉連骨嫩滑不柴,薑絲去腥提。在粥面浮著一層 少少的雞油金衣。我還點了小吃炸兩腸粉,油炸鬼脆得「咔嚓」作響,蘸 甜醬+麻醬+豉油混醬後,十分好味!另一個小吃是蒜香南乳炸雞翼拼炸鯪魚球,南乳雞翼生炸至金黃,外皮酥脆如焦糖,南乳鹹香滲入骨髓,肉汁鎖緊不乾柴。鯪魚球彈牙圓潤,蘸 蜆蚧醬後鮮味𣎴俗最後點了凍薏米水,杯底沉澱滿滿薏米,啜飲時還能嚼到薏米顆粒,祛濕解膩一流。…Read More
+ 4
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
4
Decor
4
Service
4
Hygiene
5
Value
Date of Visit
2025-05-17
Dining Method
Dine In
Spending Per Head
$90 (Lunch)
鑊氣隱世酒樓
百悅軒
2025-05-06
藏身於屋邨商場的百悅軒,沒有豪華裝潢,還原老派酒樓的味道。驚喜是晚市連甜品綠豆沙也免費贈送。我們點了口水雞以麻香為主調,秘製醬汁混入花椒油、蒜蓉、花生碎,麻而不嗆喉,例牌有雞脾肉。椒鹽雞軟骨炸至金黃酥脆,雞軟骨上鋪滿炸蒜與辣,鑊氣直十唷!咬下時「咔嚓」聲加軟骨油脂香。雖然附上喼汁,但其實單吃已夠味,邪惡指數爆錶。冰梅一字骨的冰梅其實是將青梅去核,混入薄荷葉與冰糖熬成冰梅醬,裹上炸至微焦的一字骨,入口先酸後甜,尾韻帶梅子回甘。排骨外脆內嫩,肉汁與醬汁交融。最後還點了一個櫻花蝦椰菜炒粉絲煲,上桌時 砂鍋滋滋聲,櫻花蝦多到淹沒粉絲,搭配蝦乾、魷魚、椰菜絲。粉絲吸盡海鮮精華,加埋名稱沒有提及的魷魚實在畫龍點睛。每桌仲有古法綠豆沙,豆粒煲至起沙,加入陳皮與臭草熬製,清香下火。…Read More
+ 4
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
4
Decor
4
Service
4
Hygiene
5
Value
Date of Visit
2025-05-06
Dining Method
Dine In
Spending Per Head
$170 (Dinner)
超平民出色豬油撈飯
Bolton Cafe
2025-04-27
店舖採用傳統冰室裝潢,牆上掛著復古裝飾,耳邊響起 80/90年代的經典音樂,讓人彷彿回到小時候跟父母去冰室用餐的時光。餐廳以招牌豬油撈飯系列和鐵板扒餐最為出名,將港式傳統美食發揮得淋漓盡致。紐西蘭西冷牛扒配薯菜,這道鐵板扒餐是懷舊冰室的經典代表!紐西蘭西冷牛扒肉質鮮嫩,搭配濃郁的黑椒汁,店員還叫我拿起餐巾擋下油煙,實在經典。鐵板上還有原碟薯條,炸得金黃酥脆,底下鋪著 洋蔥,洋蔥的甜味與黑椒汁的鹹香完美融合,實在是邪惡又滿足的享受。麻辣雞絲豬油撈飯是招牌豬油撈飯系列配上原枝豬油和豉油,整個飯香氣撲鼻,入口油潤卻不膩,再配上麻辣雞絲,帶來微辣刺激的口感,層次豐富,麻辣的餘韻在口中久久不散。特別的是,飯中還有炸蒜、蔥油,增添香脆與鮮香,而豬油渣 更是點睛之筆,脆爽口感口,令人一試難忘!牛油蛋撻的外皮帶著微焦邊,散發濃濃牛油香,口感介乎牛油曲奇和酥皮之間,酥脆又有層次。內餡是甜甜的蛋黃味。馳名菠蘿油是菠蘿包外皮酥脆,內裡麵包鬆軟,夾著一大塊 原塊牛油,入口即化。紅豆冰簡單卻充滿懷舊風味。紅豆煮得 軟綿,帶有 微粉略起沙 的出色口感,甜度適中,搭配冰涼的碎冰,清爽又消暑。凍檸檬可樂以原杯冰底 呈上,冰鎮效果一流!檸檬的酸甜與可樂的氣泡完美結合,清新解渴。最後點了懷舊香蕉船是真正的復古甜品!以 玻璃香蕉船盛載,內有 兩大球雲呢拿雪糕,雪糕香濃滑順,搭配 軟綿綿的鮮奶油和傳統威化餅,再加上新鮮香蕉的甜味,視覺與味覺都充滿懷舊情懷。…Read More
+ 6
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
4
Decor
5
Service
5
Hygiene
5
Value
Date of Visit
2025-04-27
Dining Method
Dine In
Spending Per Head
$120 (Dinner)
懷舊大排檔風味再Fusion
ChorLand Cookfood Stall
2025-04-22
楚撚記大排檔 是一家充滿懷舊風情的大排檔餐廳,將傳統港式風味與舒適的用餐環境完美結合。楚撚記大排檔 位於荃灣川龍街,交通便利,店內設計帶有濃厚的懷舊大排檔風情,但座位寬敞舒適,乾淨整潔,完全沒有傳統大排檔的油膩感。菠蘿拔絲咕嚕肉絕對是必點菜式,咕嚕肉梅頭外皮炸得香脆,內裡肉質嫩滑,搭配蜜桃、菠蘿及紅椒青椒,酸甜味道層次豐富,鑊氣十足。最特別的是那層拔絲糖衣,入口彈牙香脆,為菜式增添了獨特的口感。不過要提醒大家,拔絲必須盡快食用,因為放久了糖絲會融化成糖漿,影響口感。金沙黃金白飯魚,這是一款「邪惡之選」。小小的白飯魚,每條約手指尾般大小,裹上濃郁的 咸蛋黃醬,十分掛汁。咸蛋黃的香氣撲鼻,入口香脆可口,味道濃郁得讓人停不下來。雖然熱量可能不低,但這種罪惡的享受實在太值得了!喜歡咸香口味的朋友絕對不能錯過。鳳尾蝦多士與傳統的蝦多士不同,這裡用豆瓣醬 代替常見的沙律醬,帶來別具一格的風味,亦令我有新體驗,出奇的好食。蝦多士外層酥脆,加入麵包糠後口感更佳,而炸過的蝦球鮮嫩多汁,連殼都能吃下去,鮮味十足。馬拉盞炒菠菜,菠菜新鮮爽脆,與 肉碎、蝦乾 和 蒜頭 一起爆炒,再加入 馬拉盞 調味,帶來鹹香微辣的口感。馬拉盞的獨特風味讓整道菜更加開胃,菠菜煮得恰到好處。餐廳貼心地贈送品,我們選擇了 清心丸 和 芋頭西米露。清心丸清涼解膩,味道不過甜,而芋頭西米露煮得軟熟綿密,加入少量椰汁後,口感更加豐富,香甜而不膩。…Read More
+ 8
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
5
Decor
5
Service
5
Hygiene
5
Value
Recommended Dishes
菠蘿拔絲咕嚕肉
Date of Visit
2025-04-22
Dining Method
Dine In
Spending Per Head
$200 (Dinner)
不止素咁簡單
The Park by Years (Yu Chau Street)
2025-04-01
素年是一家頗受歡迎的素食餐廳,以其極高的仿真技術和精緻的菜色,顛覆了人們對素食的傳統觀感。這裡的菜品不僅視覺吸引,更是味道層次豐富,不時讓人驚喜。今次我選了一個台式古早肉燥飯鹽酥菇定食包含自家製的本地菜漬物、福袋、滷水豆腐、自家製南瓜泥及時令水果,今次的時令水果是番石榴。菜漬物醃蘿蔔的酸味十足,上方還加入了梅醬,讓人倍感開胃。鹽酥菇的口感外層鬆化,鹹香四溢,實在標誌。肉燥的主要成分是菇和豆腐卜,搭配上南瓜泥,口感清新。南瓜泥的質感較青,味道輕盈,有種小清新口味。另外一個主食是蜜汁烤叉燒菠蘿漢堡,這款配有薯條和沙律菜,並附上秘製的純數欖菜叉燒醬。薯條可選擇轉為沙律。素叉燒在烤製過程中形成了金黃的燶邊,外脆內軟,蜜汁的甜味與本地菠蘿的鮮味相互搭配。薯條的表現也相當出色,薯仔味濃厚,口感酥脆。飲品方面,西柚蜜柑梳打是一款非常清新的選擇,蜜柑的香甜與果肉的口感融合,飲用時令人感到無比滿足。這幾個月更是蜜柑的季節,原個蜜柑又可食又可飲份外滿足。此外,排毒抗氧化特飲(由奇異果、富士蘋果、羽衣甘藍和燕麥奶調製)清新可口,帶有淡淡的蘋果香,羽衣甘藍的後勁則讓人驚喜,而濃厚的燕麥奶更增添了順滑感。…Read More
+ 7
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Ratings
5
Taste
5
Decor
5
Service
5
Hygiene
5
Value
Date of Visit
2025-03-29
Dining Method
Dine In
Spending Per Head
$200 (Lunch)
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