CaN LaH

營業中

休息中

想去試試呢間新開的新加坡餐廳，中午1點半先有位，門口做訂位的小姐（盤起頭髮那位）扮曬嘢好似不多識中文，但講的都係中文。坐下點菜，想吃的中午全部沒有，但是看到隔離台上更呢點菜，問服務員點解？說呢點要預定，師付忙不過來，幾亂七八糟的餐廳，吃了一肚火。味道差過沙嗲軒，服務跟不上。沒有下次了。

Prime location with superb view although this didn’t help the previous occupant so this place can survive on that alone. Soft opening which you can tell from its hectic and messy service. However it’s really the food and prices that will deter recurring customers. Tried the hainan chicken rice and laksa. 肉骨茶 was sold out at noon. Both dishes were supposedly chef recommended but both were probably the worst representation of each. The so-called lunch sets came with appetisers which tasted normal

這間餐廳的大廚張偉忠師傅原來來頭真不少。早年他在新加坡長堤海鮮改良了辣椒蟹，大受歡迎，成為了新加坡國菜。他獲獎無數，包括：2010年世界金廚烹飪大賽的個人與團體組別贏得特金獎、2011年紅威廚師杯爭霸賽榮獲最傑出獎、2012年香港明火廚神國際挑戰賽榮獲五星金獎，2014年台灣國際美食展冠軍。2016 加入五星級酒店酒店濱華大酒店(Marina Manadrin)為行政總廚。其後被香港飲食集團聘請來出任顧問工作，並在今年主理 CanLah 的出品，提供正宗的星、馬美食。在環境優雅的餐廳內品嘗定價不貴的名廚出品，不作他想。這次我來吃了娘惹小金杯、烏打、肉骨茶、黑胡椒蟹、亞參咖喱斑球和娘惹甜點都十分出色和風味地道，追問之下，原來不少配料都是空運來港的。

Interesting and good dishes here in nice location and setting. For HK this is really great Singaporean food. Many new style take on Singaporean dishes. Menu is also extensive with many choices (though soft opening didn't have some). Subtle palate to suit Hong Kong people. Hong Kong people who had same dishes like this. Very nice restaurant decor, and food is great for HK especially when cannot travel. Wok hei and char is missing, please remember it's never going match your best road side stall i