【𝐒𝐞𝐭 𝐥𝐮𝐧𝐜𝐡 𝐦𝐞𝐧𝐮】
𝐩𝐫𝐢𝐜𝐞 𝐨𝐟 𝐦𝐚𝐢𝐧 𝐜𝐨𝐮𝐫𝐬𝐞
+ $𝟕𝟎 (𝟐-𝐜𝐨𝐮𝐫𝐬𝐞)
𝐎𝐑 +$𝟏𝟐𝟎 (𝟑-𝐜𝐨𝐮𝐫𝐬𝐞)
這一家新派中菜餐廳自開張以來都很受歡迎,
落地大玻璃採光十足,從牆上的壁畫到餐具和餐巾都優雅別緻,
到訪當天也有不少家庭客,店員十分細心,動作迅速為小朋友帶來了嬰兒椅
前菜的【黑毛豬叉燒】和【陳年花雕醉蜆】,
黑毛豬肥瘦相間非常入味,但又不會過鹹,能夠吃得出豬肉本來的鮮甜味;
花雕酒香和豉油比例剛好,不會過嗆,蜆也脹卜卜非常新鮮!
【白胡椒湯麵】$128的慢煮豬軟骨燉煮得非常軟腍,清甜的白胡椒湯底,米線也煮得很爽滑,是溫潤的comfort food!
【牛𦟌撈粗】$128作為經典粵菜,用上了蝦籽粗麵更加香口,牛腱也非常軟腍
【開心果芒果雪花酥】入口酥脆,也帶有芒果的清甜;
最邪惡的就是【鬆糕包西多士】!
蛋汁浸滿了兩面佔三份一,富有蛋香又多汁,
依然能吃到中間的鬆軟麵包,
酥脆表面再加上花生醬煉奶,還伴有最邪惡的焦糖牛油醬!
最後呷一口帶有糯米香氣的【糯香茶化石】,消滯解膩!
從食物到茶湯,還有環境和服務都令人心舒,Restaurant Week期間餐廳也有優惠,值得一試!
Specialised in Contemporary Chinese cuisine, the restaurant is decorated with elegance with paintings about old HK on walls. This place is kid-friendly not just by providing baby chairs, but also staff’s prompt service to assist.
【𝗜𝗯é𝗿𝗶𝗰𝗼 𝗽𝗼𝗿𝗸 𝗰𝗵𝗮𝗿 𝘀𝗶𝘂】& 【𝗗𝗿𝘂𝗻𝗸𝗲𝗻 𝗰𝗹𝗮𝗺𝘀】are the must-try appetisers. The Char Siu, with its perfect balance of fat and lean meat, had a smoky aroma with seasonings on spot. I like how the proportion of Hua Diao wine & soy sauce complemented the fresh clams.
The 【𝗥𝗶𝗰𝗲 𝘃𝗲𝗿𝗺𝗶𝗰𝗲𝗹𝗹𝗶】in 【𝗪𝗵𝗶𝘁𝗲 𝗽𝗲𝗽𝗽𝗲𝗿 𝗯𝗿𝗼𝘁𝗵】is a comfort food. The slow-cooked pork cartilage was so tender and the broth had a delightful sweetness and a smooth texture.
【𝗕𝗲𝗲𝗳 𝘀𝗵𝗮𝗻𝗸 𝗹𝗼 𝗺𝗲𝗶𝗻】, a classic Cantonese dish, featured shrimp roe noodles that added an extra burst of flavor, and the beef brisket was incredibly tender.
Look at this iconic HK food commonly seen in Cha Chaan Teng, the HK-styled 【𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝘀𝗽𝗼𝗻𝗴𝗲 𝗯𝗿𝗲𝗮𝗱 𝗙𝗿𝗲𝗻𝗰𝗵 𝘁𝗼𝗮𝘀𝘁】! This sinful indulgence with a crispy layer, moist and fluffy inner layer, topper with peanut butter, and sided with salted caramel buttercream.
【𝗣𝗶𝘀𝘁𝗮𝗰𝗵𝗶𝗼 & 𝗺𝗮𝗻𝗴𝗼 𝘀𝗻𝗼𝘄𝗳𝗹𝗮𝗸𝗲𝘀 𝗰𝗿𝗶𝘀𝗽】 had a delightful crispiness, and the pistachios complemented the sweet mango flavor.
Finally, a sip of the 【𝗥𝗶𝗰𝗲 𝗦𝗰𝗲𝗻𝘁 𝗔𝗴𝗲𝗱 𝗣𝘂𝗲𝗿𝗵】,calmed the taste buds after this joyous meal. From the food to service, everything was delightful. It's worth trying, especially during Restaurant Week for special offers!
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