滿江紅 (已結業)

They are Si Chuen cuisine, not Cantonese.I agree on some of the previous comments. Most of their Si Chuen dishes (including hot pot) is ok, but the dishes are SOOOO small that not worthing the money they charged.BTW I like their spicy, but they're still not that hot enough. I'm still looking for a legitimate Si Chuen cuisine with hot pot that's really hot & spicy (Ma La) enough as those taste in mainland China.

我真係想在香港有間似樣的四川菜館, 但滿江紅真係唔爭氣, 價錢貴, 份量少, 一碟蒜泥白肉42蚊, 得8大片. 細細碟的回窩肉都係咁小家. 食四川菜一定要食得痛快, 在滿江紅真的食得不過癮. 另外, 食物不夠香味. 服務亦要改善, 有個黑衣侍應一路做野一路趙香口膠. 真的希望他們會有所改善!!!

兩個人, 平日八點幾都要等十分鐘先有位~ 地舖係賣小食, 上樓先係食飯o既~ 環境幾乾淨~ 一坐底就有個小食「雞腳」, 計錢o架~ 兩個人order o左:<br />1) 麻辣鴨舌- 一般~<br />2) 麻辣海露荀- 即係魷魚鬚, 一般~<br />3) 蟹黃豆腐- 係咪蟹黃就唔知道, 不過有一小塊蟹殼o係入面~ haha! 好香蛋黃, 唔錯~<br />4) 粉蒸排骨- 要等半個鐘有多~ 將d 蒜泥排骨放o係原個南瓜入面蒸~ 少少辣, 係鹹o左d 同好多油~<br />除o左蟹黃豆腐之外, 其他都勁多油, 味道都係一般~ <br />埋單$36X~ ok啦~<br />味道：3 環境：3 服務：2 衛生：3 抵食：3