越色生香 (已結業)

食完TEA,行左陣啦,就食DINNER呢間左呢個越南野啦叫左個白咖哩魚飯跟餐小食就係沙嗲雞2串,加杯可樂48蚊個咖哩汁唔夠多,但味道OK,繼似沙X皇-O-D魚幾重味,好重調味,沙嗲就一般啦,早知唔叫啦我都唔鐘意沙嗲既可樂無咩汽間野好靜,可能地段問題啦…查看更多

首次光顧越色生香，試了招牌香矛豬扒撈檬。由點菜到上枱都只需兩分鐘，效率非常高。賣相方面，高效和美觀這兩方面明顯有所取寫，感覺一般。味道方面，豬扒都幾好食，大部份都幾腍。用「大部份」這三個字，因為那「塊」切了件的豬扒軟硬不一，如無意外，應源至不同豬扒，QC怪怪的。連餐飲一杯，約四十元，價格尚算合理。…查看更多

行黎行去都唔知食咩, 最後見到越南野, 感覺應該唔熱氣又平平地, 鑽入去一試白咖哩豬排飯一上桌既時候熱辣辣, 仲可以見到佢出煙~~~白咖哩唔係好辣, 不過豬排有d 硬..菜肉雲吞通心米線係越南鋪有菜肉雲吞已經有d 出奇, 再奇在菜肉雲吞係上海鋪果d 豬肉有d 鹹, 不過皮薄~~第一次食通心米線, 質地比普通米線”un”, 有唔熟既感覺, 但食完無屙無事, 哈哈天氣凍來一個熱菜蜜, 既潤又夠warm~~~今次無帶相機.. 唔好意思><…查看更多

滂沱大雨中入到去,都無乜人,好似麻麻地掂當,不過我自己拿拿林食個雞肉湯粉算.第一,湯底完全無心機,食得出好bland,係某某牌雞湯. 但加上太多香料,變得不知所謂. 見到有炸garlic但無garlic味第二, 明明講明係雞肉,點合俾一大碟雞絲我,仲要又老又鞋.好在,配菜的豆芽都幾新鮮同河粉都幾滑,雪一聲入口,挽回一ddd失地.講真,茶餐廳質素,唔值得再尼. …查看更多

我第一次惠顧已經是五個月之前，正是農曆新年後不久，上次食晚餐，已經發覺此店的服務差及食物一般。我心想比多次機會，但再次惠顧，我發覺已經變成服務及食物都極度惡劣。食物：-凍檸茶：檸檬無味，十分硬，篤極都篤唔到，唔知雪了幾多日呢？；茶普通無特別雞扒湯河：賣相已經扣分:(，無排好雞扒；雞扒無味；芽菜和洋葱十分生，完全無煮過；河粉無味；湯無味。我結果要放了最少三分一開胃調味料才能勉強吃到此碗食物蒜香牛油雞翼：無蒜香及牛油味，乜味都無，只食到勁油及雪藏味，應該改名為雪味油浸雞翼服務：-我於店舖門口望了餐牌很久，中途無侍應招呼我入去，我心想可能店舖太多人，我懷着這樣的想法進入店舖，怎知原因不是這樣，是由於兩位店員都只是望住部電視機，完全不理會有人進入店舖及於門口張望。（全場只有兩位店員負責樓面，但兩位都只是望住電視機，不理會有客人惠顧，這是什麼待客之道，此其一）店員於落單時，全程未望過我，是望住電視機的（莫非電視機會代顧客落單？此其二）當我落案時，我叫了雞扒河粉凍檸茶之下午茶餐，加雞翼。身為店員應該有責任提我餐牌上寫住加六元可有兩隻雞翼的優惠，但店員無這樣做（店員為何不提我有優惠，此其三）我之前從未見過有店員於遞上食物時會快如閃電，於此店便可以見識到啦，因為店員趕住睇電視，所以會極速把食物放於顧客桌上（店員表現快如閃電，此其四）當我座位上的開胃調味料只有辣椒（見相片7），我叫店員給予我另一樽，他的表情很驚訝，跟住叫另一店員拿給我，另一店員便把另一桌上那樽與我的對調，相片5便是對調了給我的那樽。（我叫店員提供另一樽有調味料於內的給我，為何店員會出現驚訝的表情，此其五。調味料只餘下這麼少，為何仍然放於桌上，而不去加？此其六）從相片6中，大家可以睇到我座位上糖及辣椒醬都只有十分少，而其餘的桌子都是只有這麼少份量，但店員完全沒有理會，繼續睇電視，不會去加（莫非此店舖聘請店員的目的是睇電視，不需做好預備工作招呼客人？此其七）門口仍然貼住2008年之聖誕外賣紙？今年是2010年喎！就算店舖無再印外賣紙，店員都應該剪咗或遮住2008年的字啦。（莫非店舖覺得2008年的聖誕外賣紙很漂亮可以做裝飾？或是想宣揚其店舖很環保，2008年的聖誕外賣紙會一直使用，不會再印？肉酸！）結論：-如此服務及食物都極度惡劣的食店，令我第一次有想店舖倒轉付款給我的感覺。仲要是就算付款給我，我都唔會去食囉。…查看更多

11月7日, 同呀菲黎到灣仔, 下午茶時間, 搵到2間越南野, 喺選擇之下揀咗黎食越色生香, 因為佢個平D, 當然都要試下佢好唔好食~ 入咗去先知原來呢間係同沙爹城同一集團!! 慘喇之前食過沙爹城覺得好難食, 坐低咗又唔好意思走, 算啦試下啦…::: 香茅豬扒河 ::: $26湯底睇色水有d似牛骨湯, 不過飲落淡而無味, 可能d顏色只係香茅豬扒浸咗落去嘅色… 河粉都係冇乜味, 一定要叫佢攞辣椒同青檸去加味… 豬扒係唯一合格嘅, 都有少少香, 味道唔算濃但係都有d肉味, 又唔太肥咁啦~::: 雞絲撈檬 ::: $30明明叫雞絲撈檬但佢係用雞柳切片… 明顯地係雪藏貨色味道實在不抱任何期望… 可幸係佢煮得唔算乾唔算鞋口. 但其他撈檬配料係孤寒地少~ 檬汁味道帶酸… 麻麻地. 最慘就係d檬粉一黐到一舊舊分唔開… 又乾又硬… 唉::: 牛油雞翼 ::: $6 下午茶餐加$6有2隻牛油雞翼, 整作需時, 但係都可以叫做唔錯!~ 即叫即炸, 雖然油氣十足, 但係爽口熱辣, 仲幾香牛油味, 咁嘅一餐之下都有d安慰~未食已經冇期望, 可幸牛油雞翼都攞返唔少分… 不過我地仲有間越南野未試, 下次黎到灣仔想食越南野都唔會輪到佢……查看更多

之前食Shak'em Bun行經附近夫人留意到有間越南餐廳，今日午飯決定一試。入到去時間尚早只係得幾檯人坐左，格局同一般餐廳無分別。叫左一碗牛肉凍檬同埋一碗雞絲紮肉湯檬，餐飲青檸梳打同咸檸梳打各一1. 牛肉凍檬 - 牛肉呢唔知點解「痴」埋左一餅，無味...而且個汁~~~無驚喜2. 雞絲紮肉湯檬 - 幾好味喎，好香羅勒味。不過紮肉就有d「騷」味~3. 梳打 - 唔夠氣...唔留意以為自己飲緊開水大家見我呢篇食評咁淡如水，正正就好似我呢個午餐既感覺~~無味........抱住「食個晏o者，飽肚就得」既心態去就可以喇~…查看更多

旦期日晚同左女友去o左灣仔行街,最後去o左呢間店食晚飯,d裝修同一般茶餐廳係無分別o既.....叫o左個生牛肉河,一個白咖喱牛油雞翼飯,個生牛肉河對辦,d牛肉好有牛味,切到勁薄但好有咬口,d湯好足料,好夠味個白咖喱牛油雞翼飯,d汁就不太好啦,但d雞翼就真係做得好好,超多汁,夠大隻,啖啖肉,炸得剛剛好,正,下次來一定要再食!!…查看更多

小弟喜歡下午茶時段，一來價錢更抵，二來餐廳人客不多大可舒舒服服的用膳，早前便試食了位於灣仔修頓球場對面的越色生香。越色生香的空間不大，但裝修略花心思，更設有 LCD TV，絕對是打工仔三點三蛇一蛇的好地方。下午茶餐兩點開始，包括生熟牛河、蒸粉卷(一件) 及餐飲。生熟牛河絕對是越色食品的主菜，當中的湯底更是靈魂所在，好壞一試便清楚，這裡的湯底可說是色、香、味全無，色水出奇的清淡，香料嚴重不足，配料只得蘿蔔，毫不吸引，而且疑用大量師傳調味，沒有半點肉味，食後更令人喉嚨乾涸，雖則生熟牛肉尚算嫩口不老，但整體上的不合格是無可挽回的事實。另一道蒸粉卷，問題不是在過厚的粉皮，而是附送的恐怖魚露，魚露是越色食品的根本，具畫龍點晴的作用，但這簡直變了畫蛇添足似的，色水猶如開稀了的橙汁般，淡得令人反胃，這點亦不誇張。既然靈魂、根本都未到家，這個喊面，也是為這餐廳好的！…查看更多

叫了香茅豬扒金邊粉。 上枱時先喝一少啖湯試試。湯底夠熱﹐值得加分﹐因好多越式湯粉既湯底唔夠熱﹐另整碗湯粉質素大大降底。而呢度湯底亦較其他越南餐廳清﹐冇一種濃濃既牛肉味。香茅豬扒金邊粉 - 金邊粉較黏口﹐不似出便所食到的那麼滑身。香茅豬扒係全瘦肉﹐唔肥﹐味道清清﹐幾好。清清淡淡既一碗越南河粉可能滿足不了嗜濃味既朋友﹐但本人覺得這清淡加埋九層塔同芫茜既味道配合得很好。…查看更多

同友人去演藝聽concert,,之前去醫肚,,,求其去一間啦,,細細地好似cafe咁,,裝修好cozy,,,我要左特式雞絲湯河,,唔錯,,$30友人要白咖喱豬扒飯,,$35,,我試左幾啖,,,好大"浸"椰汁味,,好香,,,反而食唔到咖哩味,,,不過個飯賣相既靚,,個人認為沙X王好食d,,加$5蚊有野飲,,咁幾價錢算okay啦,,:)…查看更多

12-1-2009到灣仔同朋友食 lunch, 0黎了呢間幾新淨又難得有位的越南店試試.先0黎朋友的香茅豬扒飯 ($35) -- 隻碗係冰凍的, 但 d 飯及就係熱的, 真詭異... 試了一小塊豬扒, 幾腍, 肉汁 ok, 香茅味淡淡的, 不過朋友評語係「香茅? 我只食到豉油味咋喎!」, 似乎佢個「香茅膽」唔係件件豬扒都受惠喎. @_@"無乜胃口, 唔食牛河了, 今次揀了春卷凍檬 ($38) -- 春卷成 9 件咁多, 加埋大量漬菜, 花生碎, 蔥茸及底下勁多的檬粉, 份量大得嚇人, 但又唔用個大 d 0既碗, 加埋隻碗古古怪怪的「傾斜」設計, 視覺效果 ok, 但超級唔 user-friendly, 滿滿一碗0野塞到實晒叫人點食? 春卷包得幾差, 一夾係會解體及飛晒 d 餡料 (粗粉絲, 紅蘿蔔絲, 木耳絲 etc) 出來的, 但熱辣辣脆卜卜, 唔算好油, 餡料算幾豐富, 味道收貨吧; 檬粉夠凍, 但黐埋一舊舊的, 乜咁「有誠意」呀 -_-" 魚露 (咁0既色水的!?!?!?) 就實在唔掂, 雖然係酸係辣, 但完全唔香, 食到歪晒嘴! 愈食愈無心機, 結果食剩超過半碗, 唉.環境算乾淨企理, lunch hour 人多擠迫無可厚非, 不過實在好焗, 好在坐門口位0者; 店內人手嚴重唔夠, 加上 lunch hour 咁多人, 有求唔係必應可以理解, 但店員態度散漫, 感覺係麻麻上麻麻.放低 $38, 速閃, 感覺十分麻麻... 加上睇了食友們的牛河相片, 見到湯底幾咁淺色之後, 無興趣再0黎食牛河了.P.S. 睇著你係新店份上, 俾個 marginal 到唔 marginal 的 OK 面你啦.…查看更多

The usual vietnamese menu, and then I saw the macaroni rice noodles, long rice noodles pipes like macaroni. The last time I had this type of noodle was at Lai Chi Kok Hunnan style noodle bar.Here I ordered the Prawn macaroni rice noodles with Curry sauce as stated on the menu, however during ordering, I was told it was White curry sauce, as the chinese is different. Although Satay sauce was also available I stuck with my original order of white curry sauce, just so that I can have a comparision to Satay King.The food arrived in a fashionable bowl, and a separate bowl of white curry sauce.I liked the generous pile of salted green spring onions, and the curled up prawns.After eating the prawn, it reminded me of the plain prawns boiled in water, and it tastes good with the spring onions. As for the noodles, a bit chewy, some ends of it were still hard, and I would have preferred the holes to be bigger in the macaroni noodles so sauce cud get in. The white curry sauce is nothing compared to the taste at Satay King. The sauce is rather lumpy, and after tasting it, it all became clear, it is 70% dessicated coconut puree and ginger, but the ginger is not so strong. The taste was very milky and a little bit sickening, if it was spicier it would have been better, and if the noodles had bigger holes soaking more sauce, it would have tasted much better.If I can have different noodles next time, I would want to try the satay sauce.…查看更多

At a gathering organized by a few Openrice friends, I met connoisseur of a member who showed me that the role of Fish Sauce precedes that of any other ingredients, or perhaps, dishes presented to us in Vietnamese cuisine. The indicator of a carefully crafted Fish Sauce reflects on the amount of care and dedication a chef, and his restaurant takes up to value the food they serve. That meal we had was a great one, and thinking that a similar experience can be had here at just about any Vietnamese joints out there, I went to this new one in Wan Chai. "Tropicana Cuisine", I realized, is so new that my visit there seemed like a disappointing session at the Vietnamese cuisine lookalike experience. Was it that bad? Read on.Upon entrance I realize the television hanging from the wall. It surprised me that the owners somehow thought that putting a television with no volume is better than not putting one at all. I settled for a spot where I won't be distracted from the flashing imagery of whatever on...The menu has choices, but seems like the owners also think that people will feel more comfortable knowing that if you want sauce on your rice you're gonna pay extra for that. If not, you'd better eat your food and not complain how 'dry' it's going to be. The list of beverages consists of "Taiwanese milk tea" and other different colour iced teas you wouldn't expect to be find in other Vietnamese eateries. But it's here, speaking of the melting pot, huh?I ordered a bowl of beef noodle soup (pho) with accompanying slices of Pork Chop with Lemongrass (entire set is $30 including a beverage). Neither the coffee nor the milk tea looked assuring enough, I opted for the tea with lemon. For snacks I ordered a steamed pork rice parcels ($26). Waiting for the food to come has been alright, the lighting is soft in the restaurant and the lamps are rather pretty and resembling of mosaic patterns. My bowl of noodle soup arrived NOT steaming hot. Thin slices of beef piled on the top while limp leaves of Thai basil rested on top, with a few sprigs of coriander leaves that have seen better days in the refridgerator before arriving on the noodles. Usually a small plate of assorted herbs/ greens will be served alongside the noodle soup, but in Tropicana Cuisine things work differently. You have to ask to have half a wedge of lime that pinching it will yield little juice from the green fruit.The owner watched me take pictures, sipped the broth, all the while swallowing all the questions he might have had. I took a sneak peek and a confused expression flushed across his face. He didn't look confident, nor should he be. The broth wasn't hot enough, and the rice noodles were too soft, borderline mushy to begin with. The meaty slices tasted mildly of beef, but I gotta say, the two onion rings are the freshest item in the whole bowl. The not-so-hot broth was also disappointingly bland. It reminded me of a thinned-out version of the good pho broth, but at least it tasted somewhat beefy, maybe just a little bit better than bouillon cubes dissolved in water?!The accompanying porkchop was competing for my attention -- a darker shade of golden brown, with the aroma and presence of fresh lemongrass bits throughout. The taste was satisfactory, well marinated throughout. The kitchen staff took it out of the oil too late, the pork chop ended up too thin to be called a 'chop' and too overcooked, resulting in toughness. It's so tough that I find my teeth complaining with the pork chop.The only item remotely 'enjoyable' is the steamed pork rice parcels -- steamed rice noodles enrobing a mixture of fresh diced jicama, shiitake mushroom and woodear, with just enough bits of ground pork throughout. The filling is flavorful but the texture is rather uneven. I wouldn't mind if they are chopped finer. The accompanying sauce is a marinade that pushed your senses to the max...It's very sweet at first, very tart and after you swallow, an immense amount of heat rushed up from the back of your throat. It's a weirdly satisfying sensation from a sauce. In the owner's own words, he managed to tell me that there is fish sauce in the mixture, together with fresh lemon juice and a good dose of chili pepper mixed in it. When I asked why there shouldn't be lime juice instead of lemon, he shrugged and walked away with my doubt in tow.I couldn't make a clear impression of Tropicana Cuisine, whether it's exceptionally good, but it's not outstandingly bad, that I know. I could only wish that they limit some of the choices on their menu, fine-tune some of their dishes and familiarize themselves with whatever that ended up on the menu. The rice parcels were pretty good, but the noodle soup and porkchop were nowhere near to perfection. Then again, the eatery is still new, there are things to be organized, staff to be hired and dishes to be fine-tuned. There is still a long way to go for Tropicana Cuisine, let's hope that it has what it takes to stand strong and hold it right there.…查看更多

dec 19, 08來lunch,2人叫咗 : 1) 生牛肉金邊粉-+$2轉金邊粉-友人比我試咗1片牛肉,唔多嫩,但都有肉味 2) 越式金邊粉-即喺有扎肉同雞絲-唔好睇個扎肉白白淨,其實暗藏胡椒粒,所以帶小辣-+咗橙橙哋嘅酸甜汁之後,湯底當然好味啦-個粉無嘜咬口,但都唔喺過腍-未叫前,友人幫我問個女侍應越式即喺有咩呀???佢細聲咁依依哦哦/發咗d音出嚟..........我望住友人,佢話都聽唔到佢講咩............我於是再問過...........佢先好大聲問個男主理喺有咩................唔知咪大大方方叫我等陣,等佢問吓先囉~~~3) 雞肉串燒-呢個個醬汁都幾印尼式因夠濃味之餘又有花生嘅香-雞肉皮只喺小脆,但肉都嫩滑,不錯-初時女侍應端來得1串,但餐牌明明寫好喺2串............同男主理查詢..........佢就say sorry,話個女侍應新嚟,攪錯咗…查看更多