星期日booking 佐6:30，諗住早D到無乜人，6:15到已有幾圍已入座，乜依家D人都咁早食晚飯 ！😂這晚特地同老爺奶奶來試食懷舊粵菜，老人家鍾意飲湯，所以我一早預定 杏汁燉豬肺湯 ，好足料好好味，奶奶話豬肺應該係新鮮豬肺，我唔多鍾意飲湯都飲咗3碗；跟住來個老爺致愛：薑蔥爆魚標煲，老爺咁嘴叼都讚不絕口👍🏻，再來脆皮炸大腸好正夠脆，嗰蠔仔煎蛋較普通，菜就叫咗魚湯魚腐浸豆苗，清清地無咁熱氣，最後來個 脆米扣肉炒飯 ，估唔到有驚喜，睇個樣普通，食落每啖飯都有D脆脆嘅粒粒，好好好味😋，D扣肉又唔肥腻，伙記話這是主廚葉師傅的得獎名菜，唔怪得咁好味喇，老爺話下午吃了很多年糕，所以只可吃一碗炒飯，佢有D可惜咁😂我地5個人都食得好飽，到埋單先知原來不用加一，埋單唔駛一千蚊，奶奶都話抵食，下次同朋友來要試試其他菜式，期待👍🏻…Read More
The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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Recommended Dishes
杏汁燉豬肺湯
薑蔥爆魚標煲
脆皮炸大腸
脆米扣肉炒飯
Date of Visit
2019-03-03
Dining Method
Dine In
Spending Per Head
$180
