SoMany的个人专页

尖沙咀的碼頭故事已經去過很多次，喜歡它用料新鮮、價錢合理、份量足夠。而且裝修很特別很有心思，與喜歡吃重慶火鍋的朋友去也一定是很讚💪🏻最近驚喜發現元朗也開了分店，便特意與住區內朋友去試吓。品質保持水準，與尖沙咀店沒差異，只是裝潢比較簡樸。這家的麻辣火鍋，主要是麻香，不嘗辣的也可試試。推介：麻辣牛舌絲的麻香很特別，在麻辣湯底燙燙，辣上加辣，很有口感。蔬菜豬肉丸質感很特別，手打的肉加入爽爽的蔬菜，每次都要 encore唯一美中不足就是沒有甜品供應，清清刺激元的美味蕾…查看更多

數月前在對面樓上鋪吃韓燒時，發現了這成都火煱店，看來佈置很特別，一直想來試試！行動時竟然發現近日有幾個負評，不敢約朋友一起來又見OpenRice 訂位有優惠，便膽粗粗兩口子來試吓入內感覺良好，員工很有禮貌。古色古香，坐位尚算舒適。食物款式不少，價錢也合理，恰到好處近期吃過「渝」和「劉」的麻辣火煱，但覺得這家的麻辣湯底最香！最讚推介：果蔬豬肉丸 - 新鮮手打、混有菜粒，很清新千絲牛舌 - 混了很香的麻辣醬，很香而不辣，好吃黑豆花 - 有豆味和質感，並不是冰鮮貨一米肥牛 - 牛放在長條板上很特別，而且份量很足一米鵝腸 - 一個字，型一定要再來…查看更多

Nara是去曼谷必到之選，知道香港開了分店便長途跋涉越來試吓😁見到有set lunch ，仲可以加點小食及餐湯，於是點了set lunch再加主餐牌的食物 。好少寫劣評，不過真係唔係好得🙄泰式生蝦：並不是生劏的新鮮蝦，好彩佢都認是sashimi grade的刺身，並不是新鮮蝦。還是吃不下，只好退貨😣🤨泰式豬手飯：豬手燜得唔夠淋，太乾唔夠汁，不是順肉紋切，而是橫切，不合格☹️冬陰公湯、椰子雞湯：一個字-鹹😣椰子沙冰：都ok啦😐希望佢晚市做得好啲啦😅下次想吃正宗泰菜都係去九龍城穩陣啲😉…查看更多

Fell in love with Spanish food following a trip to Spain last year. Incidentally find Olé when searching for a place for birthday lunch with friends. The Saturday brunch was perfect started with 7 sampler tapas for sharing, followed by selection of a main courses and desserts. We choose seafood paella and Sevilla style roast sucking pig. The roast pig was cooked authentically and really reminded me of Madrid’s Botin! Choices for dessert are great too, especially with my favorite churros with chocolate! Overall it was a decent place and food authentic. Everything was served nicely in the way we had experienced. Live guitar duet was a pleasant surprise especially during lunchtime! A recommended restaurant for a touch of Spain!!…查看更多

原來數年沒寫食評了，但吃過這頓飯不得不再動筆！來過「粵」數次，每次水準都能保持！這次再拿獵了曾吃過最好的，做就了代朋友特別編製的這頓生日飯！一貫以來，這裏的菜式並無花巧，而是踏踏實實的做出粵菜真功夫。裝潢並不豪華，而是與服務一樣令人覺舒服、周到！頭盤少不了refreshing的「柚子西醋車厘茄」，近期至愛時令「紫薑皮蛋鴨肉卷」，以及「蜜汁燒鳝」而捨棄了义燒因更少地方做得這麼皮脆肉嫩！選了「黃金鮮魷」令四味頭盤更有層次！必吃菜當然是得獎作「雪嶺紅梅映松露」吧！這道菜名字很美，最佩服是每次做出來都是一式一樣的水凖！黑松露配上煎封東星班在上，配以三層由濃至淡味的甘荀、蔬菜和原品蛋白，一次過滿足了視覺、味覺和口感！「醸焗鮮蟹蓋」這道老式巧手粵菜是人吃人愛，不能沒有！要特別訂製的「花膠黃炆雞」用大量雞來餚制汁料，絕對是冇得輸！再㸃粗麵撈汁，一滴也沒有放過！這次人不多，吃不下湯，也要提提這家的燉湯絕不遜色，特別是「花膠杏汁燉蹄筋」及「川芎百子燉龍躉」！包尾的甜品「阿膠棗皇糕」亦是必吃之選，尤其冬天更合適！驚喜發現這次首嘗的「奶皇煎堆仔」及夏令「芒果凍布甸」也令人食指大動！原來連生日蛋糕我們共吃了14味菜，難怪連肚皮也凸了出來！再次感謝多次為我傷腦筋寫菜的朋友P及邀請吃飯的朋友V，令我再次大飽口福…查看更多

又到了尖沙咀，想不到午餐吃什麼，順道到亞士厘道找一下。見到南亞餐廳，毫不猶豫地進去。這是小時候跟爸媽來吃飯的地方，這類有三、四十年歷史的餐廳已經買少見少了。已記不淸它的老址在那裏，只記得十多年前在銅鑼灣禮頓道時久不久也有光顅，失去蹤影一段時間後又在堅拿道西樓上鋪再出現，但格局似茶餐廳，較嘈吵。這次再入內，感覺它重拾以往的格調，裝潢及氣氛令人覺舒適。打開餐牌，西式和南亞風味菜應有盡有，數之不盡，真的不能𣎴佩服廚師們的功力。一如既往，問題又來了，只有兩口子，那麼多選擇，吃什麼好呢？吃鮮耶汁焗雞飯還是海南雞飯好呢？吃什麼沙嗲好呢？點些未吃過的還是照舊好呢.....最後吃的是：海南雞飯 （$85）- 這裏最傳統的飯餐，品質十年如一日，雞肉有𡁻口、有雞味，用上雞湯煮而不油膩的油飯，以及薑蓉和特製的酸辣醬，還有那味道永遠不變的菜乾湯，完全是回到從前的感覺。雞參巴 （$80，配白飯+$13）- 這是老公的必點菜，是用帶有酸、甜、辣味的香濃花生做的醬，把雞球與青瓜丶蕃茄炒成。這配搭令味道很有層次，而且可以吃到的地方已不多了，值得一試！豬沙嗲半打 （$70）- 這裏燒出來的沙嗲，未放上枱之鄉到令人垂涎三尺。肉香而且彈牙，沙嗲醬更是自家制的，有著粒粒花生香味。這裏的出品製作認真，服務也算友善。在云云那麼多的餐廳之中，幾番搬遷之後仍能可以數十年屹立不倒，確實不易。想必以後也要多些光顧，否則情意結便更難解了！…查看更多

知道焱丸水產開業以來一直都心思思想試試。雖知道和BBQ燒海鮮差不多，但還是不試不快。地點很方便，在尖沙咀綿登徑盡頭。裝潢和感覺都很有日本巿場特色，原木枱櫈及掛著布色彩鮮艷的布條，餐牌有中文、日文和相片封照。還有一個大水缸放滿貝穀類海產，看落新鮮、整潔、乾淨：讃！隨餐牌附上了燒烤方法，夠貼心！雖然是午餐，但反正來了想吃便點，豐富點也無防先來小吃和沙律：- 三文魚牛油果油酢漬- 原隻海螺刺身- 海草白飯魚子煎蛋全部都不錯、海螺刺身超新鮮，如在日本的海鮮市場即叫即劏一樣。煎蛋若再厚一點會更有口感。跟著吃海鮮：- 帶子磯燒- 牡蠣(生蠔)磯燒- 大蝦鬼殼磯燒- 醬汁焗原雙魷磯燒- 蟹噌甲羅燒帶子加了清酒來燒，燒好後除了吃到鮮味的帶子，帶子汁也很美味。必吃推介是蟹噌甲羅燒，那蟹膏鮮味濃郁，吃過後整個口充滿着蟹膏味，就如大阪蟹樂道吃到的不相伯仲，只是$58一客，絕對超值，很滿足！同場加插了香蔥金槍魚蓉丼，可惜貨色一般！可能因為是星期六的下午，客人不多，我們沒有訂位也不用等位！只是人客不多時服務也不太周到，有待改善整體而言，這是間不錯的小店，似乎是有日本廚師坐陣，若掛念着日本的磯燒海鮮，來吃一頓也不錯…查看更多

一直都想去北京老家試。這晚我們一行六人與妹夫慶祝生日。這樓上舖真的很旺塲，座無虛席。佈置和擺設也很有特色，枱上的魚缸最有心思，令整頓晚餐增添了不少生氣！我們一致認為做得最好的是「水煮魚」，桂花魚夠新鮮，配上大白菜、芽菜和水晶粉，還有新花椒的麻香，辣度適中，令人垂涎三尺！「片皮鴨」一般，雖則肉嫩，但不是堂剪，下次還是吃多一點其他的北方菜！「羊肉串」不錯，肉嫩、孜然味足，烤得香口！「拔絲蘋果」美輪美奐，但糖漿太厚太硬，义也插不入。下次再來要吃炭爐羊肉火煱！…查看更多

愛吃、懂吃的好友最近發現這間潮州酒樓，説他們的潮州朋友每星期總要來上三兩次，而他們在短時間內已多次光顧，一直嚷着要帶我們來試試。事實上我們已經很少到酒樓吃潮州菜，因為雖然坐得舒適但都不夠地道，要吃潮州莱寧願迫一點，去新蒲崗的葵記或大圍的生昌打冷去。這晚終於有幸一試，我們六時半便去到，是一般的酒樓格局，人不多丶坐得舒適，餐牌上也有很多很特別的老式潮州菜。我們先吃預定了的「荷包鳝」，用咸菜葉包著肥美的門鱔腩部燉上數小時，燉湯有清甜的魚香味，很特別而且工夫多，每位只收$70，抵吃！「芝麻燜魚鰾」也不錯，每片厚厚的魚鰾都滲透了濃濃的芝麻香味，配上滑雞片和鮮蝦，值得一試！朋友的另一推介是「鮮茄九肚魚烙」，薄薄的一片烙有着濃郁的鮮魚味，煎得外脆內軟，一點也不油膩。沙嗲跟牛肉永遠是絕配，雖然很普通但容易吃到師傅手勢，所以「沙茶牛肉炒介蘭」必定要吃，一點也沒有失望。吃潮州菜又怎樣能少得「潮式乾燒伊面」呢？麵的面層煎得香脆可口，麵條內裏很滑，沒有鹼水味，可算是吃過最好的了！我們放棄了「反沙芋」，點了另一傳統的「羔燒三寶」作甜品。這甜品是把切條或切成大粒的番薯、芋頭和白果炸過後，再鋪上糖槳，而這道菜再加上了桂花，更加清香！整頓晚飯都吃得開懷，謝謝馬生、馬太又一次帶我們吃好嘢！回家途中，我和老公一直傾談着那些令人回味的菜式，而他想起下星期要請客食飯，於是便立刻代他打電話訂菜。可是，圍餐的餐單夾雜了廣東菜式，經理很有禮貌和耐性幫忙寫地道的菜式！很久已沒有寫食評了，這次不得不寫，因為覺得店主和廚師都是真心經營。一間食肆食物好吃之餘亦要有懂得欣賞丶源源不絕的客人，才會持久。我們都很支持個體戶食肆，這間真的要撐！…查看更多

在尖沙咀吃過妹妹的生日晚飯後個肚還有空位，而且時間倘早，便建議到厚福街吃甜品。其實已經很久沒到過厚福街，並不知那裡有什麽甜品舖。怎知眼前一亮，竟有一間很光猛、裝修不俗的甜品屋，以我們都喜愛的綠茶做主打，便快快座下。我們所點的甜品全賣相和味道都很好，很有心思，絕不馬虎。亦不會得個甜字，失去材料本身的味道。宇治金時 (老公的甜品) $45 - 見到都覺吸引！紅豆牛奶雪糕有紅豆味亦有牛奶味，很香滑！吃了一口沾滿綠茶的冰冰，綠茶味勁濃，配上煙韌小湯丸，超好味！抹茶凍粉 (妹妹的甜品) $38 - 很漂亮噢，深綠色的抹茶果凍配上大大粒的日本紅豆，更有金黄色的芒果粒點綴！像件藝術品，真的捨不得吃！果凍亦很有日本抹茶風味，正！腐竹銀杏薏米配心型蛋 $28 (妹夫峰峰的甜品) - 這傳統的糖水配上心型蛋變得很浪漫噢！他說薏米軟綿綿，亦有腐竹香味，雖然已經很飽，但太好味，一定要全部吃清光!抹茶之舞 $42 (媽媽的甜品) - 媽媽總疼我們，雖然不大吃凍食物，知多心的妹妹也想試這個，便點了個，點了後又把它分了一大半給我們，自已只吃兩口！抹茶雪糕很滑，其他的紅豆、小湯丸、抹茶果凍粒與其他的一樣。白玉蘭 [杏仁豆腐] $38 (我的甜品) - 很久沒吃杏仁豆膺了！而這變成麵條型狀的杏仁豆膺把我的童年回憶全帶回來！杏仁的味道恰到好處，最特別的是加進了菊花泡的茶而不是普通糖水，除杏仁以外嗜到淡淡菊香！加上數片成花朵的芒果作點綴，再上盧薈粒和幾絲大菜，絕不馬夫，傢件雕塑品！服務也算可以，至少坐位不多也不會一見我們吃完就收碗想我們快點離座！吃罷的數天對這間心意小店念念不忘，必定要再來…查看更多

We picked Merhaba to celebrate my little sister's birthday as she is the kind of person who likes to try out all different kinds of food. None of us has Turkish food before and thus have been were quite excited about it. We booked the table at six in the evening and didn' need to wait to get in at all. The restaurant was not full even at the time we left.The decoration and setting of the restaurant was typical of the kind -- with lighting dimmed and background music turned on. Our group of 5 people were seated at a table for four which was a little crowded. As the table was small and we were not in a hurry, we ordered food in two rounds. Here are what we ordered:Doner Kebap Salad Air Dried Beef with Arugular3 kinds of Grill on the Swords -- Lamb, Ox Tongue & Sardines2 baskets of Pita BreadBraised Octopus and Pearl OnionLamb Spare RibsGrill Fish with RiceTurkish Lamb Pizza3 bottles of Turkish beerWe didn't ordered a lot as we kept thinking of going to try out another restaruant nearby. The food was average overall. The grills were also quite tasty. I was, however, quite disappointed with the Grilled Ox Tongue as it was smoked ox tongue (not seasoned fresh ox tongue) which is not what I've expected. The Lamb Spare Ribs was best of all, which was tender and with herbal seasonings, and went especially well with mint yoghourt. The Braised Octopus and Pearl Onion was also something neat to try out. It's cooked in squid juice which made the dish totally black. The Turkish Lamb Pizza was a crispy thin pizza sprinkled with minced lamb.The service was same as the food -- being average -- not good, not bad, and not much comments. But sure it's good experience to try out Turkish food... although we don't know whether it's authentic or not. Anyway, it's always good to gather with family to try out different things as we are all food lovers!Good that we weren't too full that we have a chance for the next move -- desserts at another place…查看更多

於八月的第一天約了很久沒見的好友共聚，一行五人。向來都不太欣賞中式的fusion菜，只覺得中式菜還是傳統的較有味道。為方便大家，要於尖沙咀選址，見「面譜」又是King Parrot的，應有保證，便盡管一試。餐廳內到處都掛上大大小小、各式各樣的面譜，燈光昏暗，很有格調。幸好我們被安排座於廂房內，需然較挾小，但比大廳光亮得多，很有私穩，實在不錯 大部份餐具都印上面譜，令人不會忘記這晚在那裡吃飯茶如其他飲品一樣，是每位自已點的，普普通通的晋洱、鐵觀音都要三十元，又不是什麽高級飯店，似乎有點過份！看餐牌時第一個感覺是有點over priced，但會員咭有八五折，算了罷！最後把餐牌反來反去數次點了以下菜式:前菜：- 涼伴小雲耳 $58 - 蒜泥雲片白肉卷 $78- 清酒芥末鮮鴨掌 $78 - 干貝四喜豆腐 $58 數個前菜中只是蒜泥雲片白肉卷較有質素，它是用薄片豬用夾著薄片青瓜卷起來的，在碟上排列整齊，豬肉片一點也不肥膩，加上自制的蒜茸辣醬，清新爽口。這道簡單的菜式差不多是全餐最好的了 (評分: )然而對清酒芥末鮮鴨掌有點失望，清酒和芥末都很平均，可惜鴨掌太小太軟，不夠爽口，與「泰豐瘻」的介末仙掌的用料比較，頗有距離 (評分: )主菜：- 酒煮辣海中寶 $158 - 黑醋生炒骨 $98 - 竹笙杞子濃湯時菜 $88 酒煮辣海中寶是用熱窩燒着來吃的，我們點的是小辣窩，辣味與洒味溶和後加上葱蒜被其他配於窩裏的雞脾菇、秀珍菇、金菇等吸收，吃起來很醒胃。內有三只大翡翠螺、兩隻大蝦、數隻青口。蝦很爽甜、很新鮮，第一次吃熱的翡翠螺有點古怪但也可以接受，而加細碼的青口就差了，是雪藏貨而且有沙 (評分: )黑醋生炒骨上枱時有很濃烈的醋酸味，幸好吃喜來甜甜酸酸。但豬排肉質徧硬、小肉多骨，不太受大家歡迎 (評分: )點心/主食：- 蕃茄蝦仁蒸餃 (有coupon 免費) - 蒸素菜餃 $58- 巨石五豐收 $108- 家常牛肉麵 $58- 時菜濃雞湯麵 $48 巨石五豐收是用韓式石窩上枱的，主要是加上紅米、玉米粒、青豆炒成，五彩繽紛。飯粒分明而吃起來有粘粘的感覺，頗香口，是當晚第二受歡迎菜式 (評分: )蕃茄蝦仁蒸餃的餃皮做得不錯，皮薄而靭，蝦亦爽甜，加上鮮蕃茄茸，很清新，可以一試 (評分: )家常牛肉麵的牛肉燉湯味很香，牛肉嫩滑，幼麵的麵質一般。唯獨有數條菜芯伴碗，吃起來才有些層次 (評分: )整晚的菜式的質量配上價錢，本是值一張喊臉，但畢竟我們都坐了整個晚上，不似有些餐廳分一晚分兩輪，令人吃得不自在；再者服務員姐姐態度很好，整晚都忙於幫我們倒茶倒水，說話時輕鬆親切，所以才加點分數。至於會不會再光顧這問題就要想想了…. 正當我想想時服務員遞上一張五十大元的coupon，說是開業八周年送的.... 唔.... 反正並沒有想吃而沒點的菜式，都是送給朋友來嘗嘗吧(評分 - 最高分)…查看更多

又到「季季紅」吃乳豬了久聞「季季紅」這別有風味的食店，亦聽聞屯門藍地總店做的菜最有水準，但從家駕車出發也差不多要一小時，要吃到最有名氣的招牌菜「蝦禾米乳香豬」亦要凑夠人數才行！幸好數個月前於灣仔開了分店，第一時間與老公及媽媽去嘗嘗。由於只有三個人，吃不下「蝦禾米乳香豬」，只好點了列牌乳豬、豬肺頂蝴蝶腩燉菜膽湯，家鄉煎藕餅等。乳豬很鬆脆，其他菜亦很不錯，地方尚算寬敞，服務也算周到，一直都想找機會吃全豬！於是在不久之後與老公家人的一次聚會，特地凑好人數去吃有全豬的十二人套餐，吃了什麼己不大記得，重點是那「蝦禾米乳香豬」皮脆羔少飯香，好吃到停不了口這一次再光顧是與從楓葉國回來的契媽和契爺、媽媽的老朋友一家及我們一家人於一個星期六的午膳聚會，一行十一人。由於當天早上約好了到書展逛逛，自然地在灣仔選一個有本地特色的地方！當然亦是為了米芝連「蝦禾米乳香豬」及招牌湯「豬肺頂蝴蝶腩燉菜膽」而來！亦由於菜牌上有太多在外地吃不到的菜式，於是要了數個點心後便致力點主餐牌的食物，如：脆皮燒鵝、味菜炒鵝腸、薑葱蒸魚雲、家鄉煎藕餅等等！誰知「蝦禾米乳香豬」是要預訂的，即場點要一小時才燒好，我們只好先吃其他東西，慢慢等隻豬仔啦邊談邊吃了一小時，豬仔終於嚟喇！隻臘腸豬仔上枱時簡直是感覺到剛從烤爐取出的一鼓熱氣，顏色鮮艷，豬油仍在沸騰中！我們爭相為這「靚模」影了寫真後，部長便把它取到旁邊的枱，小心翼翼地幫他鬆綁，再以另一個「鋪士」再上枱！嘩！真是睇到都香噴噴！BB乳豬全體一件件整齊地排列在釀於肚內一起燒焗的蝦米炒飯上！大家再擾攘一番，再影了輯寫真後便有得吃了！嘩！嘩！嘩！亦正如我們所料，這隻即叫即特地燒的豬仔真是頂瓜瓜，比上次吃套餐時預訂的還好吃一百信！皮脆得鬆化，極少油膏，肉質嫩滑！用蝦米及芋頭粒炒得咸香的炒飯完全吸收了肉汁，飯粒仍飽滿分明，絕不覺油膩！一口乳豬件、一口釀飯相間着來吃、簡直是絕配！好吃到不得了！此米芝連的推介，絕不是浪得虛名。只是六百多元的價錢，值得一吃再吃另外值得一提的是我們所點的「薑葱蒸魚雲」(餐牌上是沒有的)，由於落錯單的關係，上枱時變了「油塩水浸魚雲」，本來也可以嘗試但並不是契媽想吃的做法，部長亦樂意為我們再做過，非常好，低讚此頓飯大家都很滿意，再加上送了晚餐禮卷，必定再來P.S. 媽媽說腸粉很滑很好吃，籮蔔糕很多籮蔔片也很好吃，要讚一讚！…查看更多

Al Pasha is a restaurant serving Silk Road Cuisine (新彊菜) and was quite a fantastic place for an out-of-ordinary dinner gathering. I went there on a weekday evening with my hubby and 2 other couples. We initially were a bit doubtful if it was the right place for the occasion because one of us doesn’t fancy lamb. But luckily, the restaurant offers a large variety of dishes including poultry, beef, veggies, pastry etc. on top of the wide selection of lamb courses. The restaurant was filled with ancient decorations and the lighting was dimed, all set to the right ambiance. An open-kitchen was on the side of the dinning area where the chef made roasting dishes. We were seated at a round table at the corner next to the open kitchen and the balcony which fits us perfectly for chit-chatting than a rectangle one. The menu offers a large range of dishes which really stimulate the taste bud, but the actual favors didn’t come with surprises, probably being adjusted to cater to a wider market of average customers. Nonetheless, the quality of food was good on a whole. What special were the utensils, as well as the plates and platters which were all very stylish with a Middle East touch, which made the meal much enjoyable. In any case, the restaurant really stands out from other local Chinese or Western restaurants which sure makes it worth a trial! Each table was provided with free Roast Bun with Olive Pate and Chicken Pate (小饟包配橄欖醬及雞肝) at the start of the meal. And since we have a King Parrot Group membership card and some coupons, we’ve got a complimentary Pastry snack selection and a bottle of red wine besides the 15% discount. With a minimum charge of $250 per person, we had eventually ordered more dishes than our stomach can normally hold to satisfy our curiosity and in order to make it worth the money. Lemon Tea from Middle East 中東檸檬茶 ($40) Rating: - It was recommended by the attendant. It tasted like sweet lemon juice being warmed up. The tea pot and little cup also served as a decoration on our table, matching the atmosphere perfectly! Horse Sausage Salad 伊犁薰馬腸沙律 ($82) Rating: - Sure no one could tell it’s made from horse meat as it just tastes like pork sausage. The green was nevertheless very fresh and crispy. Roast Lamb & Roast Beef Shish 烤羊肉串/烤牛肉串 ($50 for 2 skewers) Rating: - It was roast to the perfection and still moist inside, but the spice was on the light side. It would be even more authentic if more spices/herbs such as cumin seeds were sprinkled on top. Baby Lamb Portion with Potatoes & Vegetables 烤乳羊 ($230) Rating: - The meat texture is very tender and moist with light savory favor, wrapped with a thin layer of crispy roasted fats. This is one of the best dishes of the night. Traditional Xinjiang Roast Spring Chicken 新彊古法烤春雞 ($115) Rating: - Just taste like any regular roast spring chicken dishes just that it was glazed with honey. Okay to try only if you have no better choice. Baby Cattle with Beer, Xinjiang Style 新彊啤酒小黃牛 ($128) Rating: - Brewed with carrot and tomatoes. Nothing special about this dish and couldn’t taste the beer at all. The meat was a bit chewy without much seasoning. The only thing unique was the metal container it served with. Not recommended. Deep Fried Prawns with Salt & Pepper 鹽酥蝦 ($148) Rating: - In fact, all of us doubt whether there is seafood at Xinjiang. It came in 6 large prawns and was one of the best dishes of the evening. The shell was very crispy and tasty that could be eaten like potatoes chips! Fried Clams with Vermicelli and Spice 香辣粉絲炒蜆 ($95) Rating: - This was a hot and spicy dish with big clams cooked in chili sauce made out of chili, bean spouts and bell peppers. The sauce became much spicier when kept boiling with the burner. The special favor stood out even more with plain rice as the mouth won’t be just burnt by the chili. Walnut egg roll 桃仁蛋卷 – dessert ($55) Rating: - The egg pastry was soft and light, with roasted walnut crunches rolled inside. Not fattening or overly sweet at all. It ended our meal perfectly!The belly dancing was quite enjoyable by itself, just that the music was a bit too loud that we can’t talk at all during the performance. Overall, the food was good and priced reasonably for such a stylish restaurant with entertainment. I could see that most of the guests enjoy the dinner from their happy face. The ambiance was quite unique and attendants are generally friendly and attentive. It's sure a good choice for special occasions and friends gatherings …查看更多

這是一間很奇怪的店舖，永遠都是關上大閘，只䦕一扇門來賣東西。而我每次都是因為來探望爺爺，順道買一些皮蛋回家或給親戚朋友！十五元四只皮蛋的心意，帶來一個微笑，一句多謝，幾句閒談，已令我不亦樂乎！今天午飯時間再去上環探爺爺，順道再走到「順興行」買數盒給同事嘗嘗。記起有一次賣皮蛋的婆婆問我可否買少一些，因為怕再有顧客來不夠賣，他們買不到會失望，還是第一次聽到賣東西的叫顧客買少一點！這次見不到之前的婆婆，換來了嬸嬸。嬸嬸親切地提醒我因為天氣熱，皮蛋要放入雪櫃，可存一個月。回到公司同事躍然地問怎樣吃最好。最方便快捷就是配以酸羌吧！而我就最喜歡吃「皮蛋豆腐」這冷盆。做法甚容易，很適合夏天作涼伴菜！分亨如下: 材料: 百福蒸煮豆腐一盒、皮蛋兩只 (喜歡皮蛋的可用三只 - 味更濃) 、芫荽數棵 調味: 生抽一湯匙、糖一茶匙、水一茶匙、麻油半茶匙 做法: 芫荽洗淨切碎備用。皮蛋切粒，調味料混好後加皮蛋伴混，放於豆腐上再伴上芫荽。(無辣不歡者可加辣椒油少許)大多數人談起溏心靚皮蛋都只會說鏞記的最好，自香港有了台灣的「福記」及「渡小月」後皮蛋更多了選擇，但我始終覺得「順興行」的土生香港製造皮蛋最有水準。在此寸金尺土的城市，傳統店已是越來越少了，要多黠支持才能長吃長有吧！還有的就是買不到的人情味吧！…查看更多