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Karen Chong's Profile

HomeProfileKaren Chong
Karen Chong
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Karen Chong
Level 1Hong Kong
Overview
Reviews (3)
Photo (15)
高水準的中菜及服務態度
YUÈ (Hong Kong Gold Coast Hotel)
2014-02-18
是晚同老公挑選 "總廚推介套餐"100 滿分, 我同老公就俾 88 分, 每項評分如下:[龍皇杏汁花膠燉白肺] - 10 分我老公一飲就讚不絕口, 而我平時對杏仁味極之抗拒, 但呢個燉湯馴服了我,湯料非常足秤, 花膠, 白肺, 瘦肉, 連隻雞腳0既骨都燉到可以食落肚.[脆糖黑豚肉拼煙三文魚卷] - 10 分"牡丹雖好都要緣葉扶持", 主角黑豚肉外脆內軟, 味道亦好好, 兩片青檸片亦充分發揮綠葉作用, 將脆糖甜味平衡中和, 將黑豚肉油膩消減.[蜜椒汁香煎澳州和牛卷] - 9 分和牛即係和牛, 肉質有保證, 但蜜椒汁偏甜, 老公覺有D搶喉, 所以扣 1 分.[鴛鴦金沙脆蝦球] - 9 分睇餐牌時都估到係鹹蛋黃, 到一上菜先知另一隻蝦用0左由藍莓調較出黎0既醬汁 (呢個係好創新0既配搭), 侍應都好主動提議我地先食藍莓後食鹹蛋 (呢種服務我地兩公婆都有加分, 體會後勤廚師同前線服務合作無間, 絕對令顧客可以享受最好味0既食物). 呢度扣 1 分係因為墊蝦底的瓜用炸粉炒過, 食後覺油膩.[鮑汁脆香金釀豆夾] - 10 分鮑汁唔使解釋, 金係指食用金箔, 豆夾即係豆腐餅. 上菜時侍應又好主動提出呢款餸鮑汁偏濃用以配搭淡咪0既豆腐, 亙相輝映. [原粒瑤柱燴高山菜] - 10 分5 個字總結 --> 連汁都飲埋![純魚湯魚蓉稻庭麵] - 10 分 魚湯非常濃郁, 麵身好滑, 足料, 呢個套餐係會食到好飽, 唔好睇小佢.[法式美點] - 5 分睇名以為會有 macaron, 但到送上檯就....感覺似係隔離西餐廳自助餐甜品部見有咩就拎咩過黎 serve, 失望左, 0甘樣為呢個套餐寫句號確實有 d 欺場, 所以得 5 分.[鮮果拼盤] - 5 分可著手於擺設及刀工方面改善, 如用透明玻璃杯砌出生果杯, 以視覺提升食慾, 將普通鮮果變得不平凡.[環境 / 服務] - 10 分環境舒適, 座位安排恰當, 服務員態度殷勤, 上菜時細心解釋, 應記一功!…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
5
Value
Recommended Dishes
龍皇杏汁花膠燉白肺
脆糖黑豚肉拼煙三文魚卷
鴛鴦金沙脆蝦球
原粒瑤柱燴高山菜
鮑汁脆香金釀豆夾
Date of Visit
2014-02-17
Dining Method
Dine In
Spending Per Head
$600 (Dinner)
很好的做冬晚餐
頭啖湯私家廚
2009-12-26
今晚一家人 (共 9 人) 0黎到頭啖湯做冬食飯, 雖然平時都有同屋企人食開呢間, 呢度0既首選就係佢地0既住家老火湯同炖湯外, 今晚仲有一連串驚喜 :):):):):)推介 (一) **富貴香酥魚**雖然我是怕魚之人, 但見到呢味餸0既賣相, 就已經吸引我提起筷子試0左一舊, 成條魚起肉, 一部份係炸, 一部份係清炒, 下面仲有新鮮西蘭花鋪底, 味道唔腥, 仲好有鮮味, 心思絕對講究. 聽廚房師傅講, 呢個餸做法工夫多, 因此建議客人提前預訂 (因為我姨媽一早預訂, 我先有機會嚐試一下. :):):):):)推介 (二) **東江鹽焗雞**成隻雞大小適中, 味道絕對夠咸味, 但絕無硬蓋雞0既鮮味, 上檯時仲熱辣辣, 正! 推介 (三) **鎮江骨**酸酸味味, 非常開胃, 肉質夠冧, 一入口咬, 肉已自動離骨 推介 (四) **薑蔥炒蟹**雖然專賣特式私房住家菜, 但客人亦可託店預訂即日新鮮海鮮, 之前本人試過聖子皇, 值得推介 今次呢個薑蔥炒蟹火喉十足, 蟹夠新鮮飯後仲有生果贈送, 為當晚晚飯畫上完美句號!!!…Read More
+ 1
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
3
Decor
4
Service
5
Hygiene
5
Value
Recommended Dishes
**富貴香酥魚**_1
**富貴香酥魚**_2
**東江鹽焗雞**
**鎮江骨**
**薑蔥炒蟹**
老火湯
足料炖湯
聖子皇
豉油皇中蝦
富貴香酥魚
東江鹽焗雞
鎮江骨
薑蔥炒蟹
Date of Visit
2009-12-22
Spending Per Head
$150 (Dinner)
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