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| 餐廳: | 稻香 (海趣坊) |
|---|---|
| 資訊: |
為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」，參與食肆會提供少鹽少糖選項予顧客，部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌，以供張貼於店舖內，供顧客識別。詳情可在此瀏覽：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
影片
電話號碼
83008135
營業時間
今日營業
07:00 - 16:00
17:30 - 23:00
星期一至日
07:00 - 16:00
17:30 - 23:00
以上資料只供參考, 請與餐廳確認詳情
(A follow up reply to my latest food review on this restaurant dated three years ago)To celebrate Mother’s Day, I went to this restaurant again with my family. Due to the recent trend of going to mainland at weekends, customers in this restaurant have been decreasing. Hence, whether the service has been improved or not could not be determined. Still and again, we had an unpleasant dining experience. To be honest, the choices of the menu were limited. The portion of food was also too small but altogether it cost over $2000 for 13 of us. (Fyi, we solely ordered some common dishes, excluding the $400 crab) After clearing all the dishes, we felt like we hadn’t eaten anything at all!!! It totally destroyed our mood in this supposed-to-be-happy Mother’s Day. No wonder many HKers choose to go north in search of affordable yet scrumptious delicacy. But I appreciate that the waitress listened to our complaints after our meal and she replied that she would try her best to improve the services. She also made some compensation to relieve our anger. I really hope that a public company can maintain their services and food to acceptable levels so as to remain customer loyalty and stable revenue, given that the restaurants in HK are struggling to make a living.
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諗住同母親大人食過晚飯 2030入座 成個餐牌8成東西都賣晒 於是叫了一人一隻乳鴿 再加碟紅燒豆腐 乳鴿到了 籠仔免切成隻上枱 隻乳鴿上半身熱下半身冰凍 成隻冇食 比返佢 紅燒豆腐到了 見到一嚿嚿芡汁 作嘔 豆腐散晒 好似食淨啲冷飯菜汁咁 此外 由於大部份侍應都係老人家 老人家會有少少脾氣 眼鏡旁邊兩張枱的客人 因為送餐問題 都和老人家吵大交 而部長 處理事後事亦不能安撫客人 食完都唔知自己食咗啲乜 垃圾嘅垃圾 唔會再幫襯有時在想 點解香港人會上晒大陸食嘢消費 其實真係可能有原因
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平時見早輪$1雞排滿哂人，都放棄去排。可能呢個$1酸菜魚煲/鮑魚雞煲喺 20:30，人數比較少，攞飛直入，得十零張檯。20:30 後火鍋正價6折、啤酒汽水5折。酸菜魚煲除魚片外，有2隻蝦、幾隻蜆、薯粉但就冇圖片的 BB 蚌，少少辣、湯底也不錯。
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今年提早團年，聽朋友講稻香盆菜係喺香港製造的，所以再次嘗試，希望唔會失望。（其實N年前都幫襯過啲，攞返屋企加熱都要1個鐘，因為整個盆菜都是冰的）今次叫咗一個精品鮑魚菜。盆菜可用電磁爐加熱，打開錫紙，還暖暖的。盆菜食材好豐富：有鮑魚、海參、瑤柱、花膠、蠔鼓、大花菇、鮮味鳳蝦、蠔皇扣玉掌、香菇貢丸、黃金蛋餃、滷水鴨、貴妃雞、炆豬手、爽滑魚皮、枝竹、芋頭、蓮藕、木耳。樣樣都好味，唯獨豬手炆得唔淋，太硬，咬唔開。盆菜食材固然重要，盆菜嘅醬汁也不容忽視。佢的醬汁能夠帶動整個盆菜的味道。
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早幾日去左稻香食羊腩煲，出付意料咁好食，所以打算留CHUK多次稻香啦。但今次就冇食羊腩煲啦，轉左食佢地既小菜套餐。呢個套餐價值HKD$300幾，首先有半隻雞，雞既肉質唔係好得，都算係「鞋」口，而且調味應該都唔夠，食落好大陣「雞氣味」，上菜時既溫度只可以用微暖黎形容。再有個芝士龍蝦伊麵，芝士個汁都算係稀但又未去到水汪汪，味道就OK啦都算夠味，因為個套餐價錢唔高，所以就冇預期過龍蝦份量會多，所以龍蝦份量算係我可以接受。兩個餸，加埋個伊麵，飽肚量就一定合格。
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