鑊 (已結業)

The buzz about this place seems to have been, "where ABC's go when they're homesick for Chinatown food". I say "ABC" in particular because Richmond, B.C. has as good food as HK (go ahead, flame me). So apparently I must be an ABC because I enjoyed my meal at Dining Wok.Although my wife got a bit worried because I started salivating over all the fried dishes, our orders of fried cow tongue and spicy soft-shelled crab ended up not being as heavy as she expected. The portion sizes were also good.Th

在灣仔要找一處可以坐得舒舒服服的地方去出午飯, 不容易, 不是太貴, 就是太嘈, 要不然, 食物資素不會太好. Dining Wok可算是我最近的約人吃飯新據點. 她店子小小, set lunch選擇不多 (每天三個不同的主菜), 有些人可能覺得份量會太小, 但對兩個女生來講就差不多. 她另外一個"好處"是可以訂位, 價錢合理(以這樣的decoration和食物資素而言), 兩個人兩碗飯, 兩個主菜, 兩杯(每次不同的) 飲品, 一碟菜 (還要是不太油的!), 大概HK$180. 去了三次, 試過6個不同的主菜, 應該還會有下一次. 只希望不會太快關門... 店子坐滿也只有不足10台...BTW, 這店後面有個水井... 灣仔也有灣仔的? 有趣!

A friend of mine took me to dining wok last night. Quite an interesting setting, small place but cosy, I didn't enjoy the lighting at all though... makes one too sleepy. The well is quite an interesting attraction, the first 'real' well I have seen for all these years in hk.As an American, I have to say their food is very 'American Chinese' I particularly liked the chicken wings, prawn toast and general tso chicken! Man! It does remind me of the days back in the states.I didn't expect the portio

對很多人來講, 美式中餐係想也不會想的選擇, 除非你係ABC或者係老美. 但對小弟來講, 這種食物還是有一定的感情, 畢竟有發生過. 是日就來了這家以美式中餐作賣點的餐廳試試.這裡又係一家活化的店, 建築物本身都幾陳舊, 室內就幾整潔, 佈置也幾中國化.午市套餐$68一位, 包一杯凍檸蜜.凍檸蜜: 6分, 直程係從前係錢櫃飲的凍檸蜜那種味道, 係蜜糖味不太夠, 怪怪的感覺, 也是一種回憶.酸辣湯: 6分, 辣度係小弟還接受到的, 但係好像沒有太突出的酸味, 只係杰杰的,這個酸辣湯, 又真係幾美式., 又或者就係這樣先值得專程來回味一下.三杯雞: 7分, 三個主菜中揀了這個雞, 等了好一會, 見廚師係隔離即炒的, 但計這點, 又跟美式不一樣, 在美國的話, 應該係一早整定一大碟了. 午市來講, 誠意可嘉. 即炒的, 夠鑊氣, 難怪店名就係單字一個: 鑊. 個汁就真係幾美式的, 幾杰身, 帶點辣. 雞肉出奇地係幾嫩滑的.楊枝甘露: 5分, 另加$10就有客甜品, 也試試. 吃完辣野, 吃楊枝甘露本來係幾好的, 但這個的規格跟平日吃開的不太一樣, 沒有甚麼芒果, 反而有不少珍珠, 幾奇怪,

在聖佛蘭士街這一條可愛斜路, 有著中西式的食肆, 而且也是特別小品裝潢, 令原本已經好特別的一條小街, 再添一分色彩.上次Tapas Bar 令我失望而回後, 今次看見隔離隻鑊, $68一個lunch, 價錢affortable 就犯吧.Set lunch, 三個choice. 有一個什麼雞肉羹, 再叫一個甜豆百合炒雞. 倘若大家身處外國小鎮 (是沒有唐人街的小鎮). 美味的 Chinese Chop Shui, 可以高呼好味呀.....但我們身處香港.此店個concept, 是美式唐餐, 把煮給老外食既中國餐, 帶回香港. 畢竟, 這是香港, 盡管味道是多好, 多合外國人口味. 我們在外國生活慣的, 懂得衝出亞洲的老外門, 還可以接受. 但香港美食多, 這種外國式唐餐. 連現今唐人街都不採用的煮食方法. 特色, 不覺, 美味, 不覺, 抵食, no way.

The presentation was hip, yet the dishes were small - I wondered how it could maintain this if it wanted to present as those restaurant of the Chinese Towns. The signuture Wok Fried rice was not bad, the others were fusion and average. Was a bit overpriced at this district, as compared to those near J. Residence, or J. Senses in the same district

I came here last night wih 3 friends. This is the first American Chinese restaurant in town, and having grown up in the States, I was actually looking forward to it. We ordered General Tso Chicken, Beef with Broccoli, House Special friend rice, stir fried Sole Fillet, and Egg Foo-Yung. Every dish tasted quite "authenic" American Chinese, but the portions are rather small and oily. The meal comes to $170 per head, a bit overpriced given its portion. But then again, this is probably the only