影片
招牌菜
Came here again because the locals love this place.I had no expectations because the food here is always greasy and salty.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Roasted goose:This was just skin and bones.The goosemeat was quite nice because there was not much meat which meant that it absorbed all the marinade and was tasty.Even though there is not much meat on them, they are a good seller though.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Morning glory with dried prawns:This was very salty and oily and the cracked pot was funny!★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Glass noodles:I thought this was going to taste nice but it was rancid.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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好耐冇食太兴因为实在太贵了总觉得有d唔值但系又突然好想食一坐底，紧系叫番2様至爱咸鱼蒸肉饼同啫啫芥兰煲转set。。咁就要＄157来到了先黎菜好香， 同埋有虾干系入面，食啊食。。。食左5mins先发现。。2。。。点解系通菜既？明明menu同张单都系写芥兰架不过算啦。。因为已经食左一部份。。又钟意食通菜。。就继续食之后黎埋个肉饼食过咁多间， 真心觉得太兴既肉饼系最好食贵总有佢既价值2个人食， 都系食唔晒。。但好满足！
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在太兴吃饭就好自然想吃烧味，今晚想破例，叫了一锅养颜尚汤沙巴龙趸头腩和凉瓜炒牛肉，最后还是心思思叫了一个双拼 – 烧肉拼烧鹅。3样都是套餐。例汤选中式青红萝卜霸王花煲猪骨，未饮过青红萝卜加了霸王花的汤，汤清甜，很适合今天和暖回南的日子喝。烧肉瘦多肥少，皮脆，微暖；烧鹅肥美可口，皮下脂肪不算多，烧肉点芥辣，烧鹅点酸梅酱是绝配，碟上还有云耳和沙律菜。凉瓜切成薄片不苦反而不合我口味，相反康康就喜欢吃，牛肉滑但欠缺牛肉味。龙趸头腩锅放在一个火炉上烧，入口热腾腾，腩骨多，只有2件是多肉，锅内还有鱼肚、菜和豆腐，吸收了鱼汤，都变得美味，可惜鱼肚有沙，破坏了原有的咬感。吃完我们都同意下次到太兴，吃烧味是最好的选择。
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早前跟朋友到太兴,只因贪其乳猪,一落单, 个姐姐竟然开口训话:"冇乳猪喇, 冇得卖成半年啦!"我地: "但系餐牌冇贴住冇得卖㖞!"之后佢仲话多句:"你梗系好耐冇黎啦! 梗过第2样啦!"语气十分恶劣... 如果坐满人还可以话人多忙就躁,但当时客人人数也没到半间,真的十分失望,最后点了一客烧肉饭, 味道ok, 但烧肉份量够少, 过份!
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对于茶餐廰之感觉我以很陌生了，今次是家人提议我们才在太兴开餐讲真论价钱一啲都唔平,跟酒楼$可比亦要讲回味道，三并之烧味,索价$78.只有鸡是可取,烧肉]'鞋而梅'扣肉算够淋，味道中中庸庸、乌头也没有蒸至过火，抵赞!生炒骨炒得太油，我唔太喜欢至于全枱最平之杂菜煲$58.也是平庸之作幸好免茶、免加一，但...就未必有回头之念。
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