153
45
20
港铁太子站 D 出口, 步行约8分钟
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电话号码
26511185
营业时间
今日营业
11:30 - 17:00
18:00 - 22:00
星期一至四
18:00 - 22:00
星期五至日
11:30 - 17:00
18:00 - 22:00
*中下午最低消费每人需点一个定食
晚上最低消费每人需点一款食物及一杯饮品
以上资料只供参考,请与餐厅确认详情
所有食物都是前菜(坎饭大一点点)一般的大小,差不多$200的牛肉也只有几片,饮品很细杯,冰占饮品的比例大概超过60%,烧茄子有四片,烧桃两片价值90多元,味道及食材是合格的,但不见得比其他同类型餐厅好,环境方面装修算别致,有一种日式的风味,但是如果坐和式的座位,实在非常不舒服,没有放脚的凹坑,坐垫跟枱的高度也完全不对,亦没有靠背,完全没有谂过用家,最后两位一共花了超过800元,有点不饱肚,性价比低
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差唔多成一年前帮衬过,𠮶时已经觉得呢间餐厅好舒服,嘢食都好特别 。𠮶次之后已经帮衬,今次讲返第一次的体验 。餐厅环境好舒服啲餐会不定前转,保持新鲜感 。未试过佢啲甜品,净系叫咗两个主食 。琳琳的牛小排,加埋个酱渍蛋,配埋饭,食落好特别。马萨拉第一次食,小小辣,糊状,整体嚟讲唔错 。午餐嚟讲佢系少贵,但环境好正 。
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好耐冇嚟过嘅隐世日式小食堂了~仲记得之前超钟意食佢嘅粟米同牛舌芯!!😆今次食好似已经冇之前咁好食🥹粟米食落已经冇之前嘅惊艳感 同埋个粟米唔系用超甜粟招牌酿酱油曲烧厚切牛舌芯 上菜嘅时候唔系好够热 同埋个咬感比较硬🥹反而期间限定嘅蒜油虾有惊喜!个蒜油汁好够味 只虾都煮得非常入味 食虾之余仲有块包可以用嚟点个蒜油汁🙂↕️豆乳担担冷面我会话对佢喜出望外 豆乳捞汁浓郁顺滑 连埋佢啲配菜一齐食非常特别 值得一试!😚
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最近去咗悄悄食堂,试咗几样菜,整体感觉几有惊喜!二重奏广岛蚝炊饭,蚝肉新鲜,饭粒吸收咗蚝汁,味道好香浓。每一口都充满海味,真系好正!接住试咗豆乳担担冷面,豆乳酱汁滑顺,带有少少麻辣味,清新又好食。面条也几有嚼劲,适合夏天食,不过如果可以加多啲配料就更好,依家咁样有啲单调自酿酱油曲烧厚切牛舌芯,牛舌烧得啱啱好,软嫩多汁,酱油曲嘅香气提升咗整道菜嘅风味,非常好味!最后,IPA啤酒脆炸舞茸配牛油汁,舞茸炸得金黄香脆,牛油汁搭配得好,食落去口感好丰富。总括来讲,悄悄食堂嘅菜式创新又好味,环境轻松,服务态度都几好,唯一真系分量太细
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Tucked away between Prince Edward and Sham Shui Po, Chew Chew is a Japanese Izakaya that perfectly balances cozy charm with a hint of wabi-sabi minimalism. The space feels intimate but surprisingly spacious, offering different seating options — we opted for the tatami, which added an authentic touch to the warm, softly lit atmosphere. We started with the IPA crispy battered Tai Shan oysters, fried just right with a light, crunchy batter wrapping fresh and juicy oysters. As an Islay whisky fan, I expected the whisky sauce to pack more punch, but it was pleasantly subtle, letting the oysters shine.The IPA beer battered chicken arrived next — a big, tender, juicy piece with a crisp coating, perfect for sharing (or not). The deep-fried sliced lotus roots were crunchy and enjoyable, though thicker slices might add a bit more substance next time.The Japanese oden featured daikon, fishcake, deep-fried bean curd, and shiso chicken meatballs, all swimming in a light bonito broth that was refreshing. A touch of yuzu sauce added a citrusy brightness that woke up the palate.Then came the star of the show — the grilled ox tongue marinated in homemade soy sauce koji. Perfectly cooked to a juicy medium with a satisfying crunch on the edges, the marinade enhanced the tongue’s natural flavor without overpowering it. It’s clear why this dish is on every table.For a comforting finish, the pot rice with soy sauce marinated tuna was highly recommended by the staff. Taking about 45 minutes to cook, it delivered perfectly cooked rice soaked in rich tuna oil and broth, crowned with rare tuna and a crispy rice crust at the bottom.To end on a sweet note, we shared the homemade egg pudding with golden rum caramel. Smooth and lightly sweet, it had subtle caramel and rum hints — a delightful finale.One little downside to note — the restaurant tends to serve in two rounds, meaning you’ll have to return your table after about two hours, so it’s not the place to linger all night.Advance booking is highly recommended given the cozy space and popularity.
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