影片
港铁中环站 D2 出口, 步行约3分钟
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开饭介绍
连锁式经营的港式茶餐厅，以「鱼蛋称霸、咖喱称王」做口号。
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奖项殊荣
最优秀开饭港式茶餐厅 (2008, 2012-13)
附加资料
无肉餐单详情: 每天供应Green Monday 素食餐单
营业时间
星期一至三
07:00 - 03:00
星期四至六
24小时营业
星期日
07:00 - 03:00
以上资料只供参考，请与餐厅确认详情
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One of the few late night restaurants that is also fairly vegan-friendly. They’ve started serving omnipork recently. Good portion sizes, friendly and fast service. No WiFi. Usually possible to find seats without waiting outside of peak lunch hour rush. Nice enough for casual meetings or quick bites.
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世界人口不断增长，有先天下之忧而忧的人洞烛先机，发明新素肉，从植物提炼出来，但食味相似度极高而且蛋白质丰富，唔到你唔信！碰上国内发猪瘟，普罗大众只好寻找代替品，正好潮流新猪肉补上，并非只因便宜了，新鲜感及食得健康同样是诱因。聪明的食肆顺虑需求，例如翠华餐厅，近日亦推出新猪肉的菜式。小试牛刀，就这两款，新猪肉芝味焗意粉及未来肉碎煎蛋饭，卖相吸引。新猪肉芝味焗意粉 $49肉酱意粉向来用牛肉碎做，但很容易有骚味，反之，处理得太好的又会全失牛肉质感，换上新猪肉就没有这个问题，这个创意做法，相信概念来自焗猪扒饭及肉酱意粉。脂香四溢，肉酱汁丰，口感如肉，意粉挂汁，饱肚味道好。未来肉碎煎蛋饭 $45另一款其实类似，同样的豉油番茄酱汁煮肉碎，意粉换上白饭，太阳蛋代替芝士潻润泽，非常称职的碟头饭。鱼汤浸豆苖 $35这个配搭一般，是菜苗而非豆苗，只为均衡饮食。升呢西多士伴雪糕 $37升呢版增加了朱古力酱及雪糕，没有可能出错。虽然如此，我还是较喜欢传统，牛油、甜酱配厚多士的传统邪恶组合，已经足够。生磨蛋白杏仁露 $25, 桂圆红枣杞子茶 $24生磨蛋白杏仁露真有几分吃甜品的感觉，蛋白混合适中，少甜正好。桂圆红枣杞子茶滋润非常，桂圆红枣香。简简单单，胃纳满足的一餐。
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