厚德飯店

厚德飯店

Hau Tak Restaurant
厚德飯店
26
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3
10K
PeterChoy
Nostalgic Cantonese cuisine
PeterChoy
等级4
2025-09-12
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This traditional Cantonese restaurant is located at Lockhart Road in Causeway Bay, and frankly while I have passed by many times in the past, I have no idea what they offer and only until recently when their chef went on the TV show, I got to know more about Hau Tak Restaurant. Today, we came here to enjoy Chef Lau’s famous dishes, honed from his 17-year experience at the famous Kowloon Fook Lam Moon.The restaurant has multiple floors, and on the ground floor it is mostly for smaller groups. We get a table at a corner, with good space and privacy. The décor is neat, brightly lit and uses plenty of wood on the walls to create a warm and comfortable setting. We are served by restaurant manager Johnny Fung, who also came from Wanchai Fook Lam Moon. He shared with us the history of how this restaurant came about.To start, we have Appetizing Clams 醒胃凍花甲 ($248). The clams are meaty and without any sand, cooked perfectly and does not have any rubbery texture. The magic is on the sauce though, which is made from green chili, bird’s eye chili, rattan pepper, and lemon juice, having an amazing taste with hints of spiciness but not excessive, and able to bring forth the umami of the clams to another level. Fantastic.Next, we have the pre-ordered Stuffed Pigeon with Shark’s Fin 仙鶴神針 ($1,080). A traditional dish that has now virtually become ‘extinct’ in local restaurants, The chef has meticulously removed the bones of the pigeon and then stuffed with shark’s fin, before braising it to great tenderness. Together with an abalone sauce that is so rich in umami and flavours, the pigeon is good to share for two people and is a must try.We also have a small portion of Honey-Glazed BBQ Pork 蜜餞叉燒皇 ($140). With four pieces, it is just right for two people, with the char-siu nicely glazed, having some scorches on the surface, while the meat is very tender and juicy. The marinade used is also slightly different than other restaurants, having a richer fragrance. Very nice.Knowing that we are foodies, Johnny has recommended us to also try Stir-fried Snowflake Chicken with Ham 燒雲腿拌雪花雞片 ($980). Using conch of smaller size, they can offer this at a more friendly price. The chef thinly sliced the conch and cooked just right to retain the perfect texture, and likewise the chicken are also sliced equally thin, very tender and delicious. The Chinese ham on the side offers a nice savoury note, with the scallions and vegetables adding visual appeal and flavours. Another fantastic dish.Feeling we still got a bit of room, we asked Johnny for recommendation. He suggested us to try the Crab Meat Yi-Noodle 懷舊蟹肉伊麵 ($168). The staff helped us to split into two portions, with the noodle nicely done, great in texture and not soggy. The soup is also very good, rich in flavours and umami, without MSG. With the delicate crab meat, bean sprouts and garlic chives to add to texture and fragrance, another fantastic traditional delicacy.Johnny has kindly offered some complimentary desserts for us, starting with Aged Mandarin Peel Red Bean Soup 陳皮紅豆沙. Not too sweet, there are plenty of beans which provide the substance to the dessert, with the fragrant mandarin peel very appealing. We also like the inclusion of lotus seeds which give another layer of texture.The other dessert is Red Bean Paste Silver Leaf Wrap 豆沙銀葉角. Wrapped inside the Chinese chestnut leaves is a soft and munchy rice dough with nice red bean paste inside. It was the first time we have heard and tried this, and Johnny shared that there is only a few restaurants that are still offering it, not because it is particularly difficult to make, but because it cannot fetch a good price. It is a pity as they are so delicious.Service is very good, with Johnny very attentive and came to our tables repeatedly to check in, also sharing his stories of his interactions with the many celebrities and tycoons who were regular patrons. We can all feel his passion. The bill on the night is $2,977 and very reasonable. I look forward to returning, to also trying out their dim sum next time. A great place to experience the nostalgic Cantonese dishes.查看更多
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Harriet Hunter
In search of 仙鶴神針 (part 3)
Harriet Hunter
等级4
2025-05-25
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Another restaurant helmed by chef from the FLM series. My brother’s favor of the month. Dinner. Special menu for a BIG crowd, where Chef was asked to recreate various FLM signature dishes. Here’s what we had. 魚子醬凍馬友- threadfin cured and chilled to a smooth, almost sashimi-like texture, topped with a delicate spoonful of caviar. Clean, briny, and elegant, with a whisper of umami from the fish and a touch of indulgence from the roe.蜜餞叉燒皇- not your average char siu; thick-cut, marbled, and lacquered in a honeyed glaze that was sticky, smoky, and perfectly caramelized. The pork was buttery-soft with a charred edge.淮山鷓鴣粥- silky and nourishing, one of my all time favorite dishes.煎蟹肉蛋琵琶燕- combination of crab meat and egg, paired with velvety swallow's nest. Unfortunately exterior was not crispy or golden enough. 雪花雞片- FLM signature, which is, in essence, thinly sliced conch (螺片) stir-fried with sliced chicken. To be eaten in the same mouthful with a piece of roasted Yunnan ham- a delightful interplay of flavors and texture. Difficult dish to make, as it requires precise control of cooking time and technique.上湯豬肚鳳吞散翅- FLM signature, requiring a complicated process: Chef first needs to debone the chicken, then stuff the fin inside the chicken, finally wrapping the chicken inside the pig sromach. First time I deigned to try pig stomach- which was surprisingly tender and flavorful. 仙鶴神針- $400 for half a portion. (Highest CP value out of the ones I have tried to date). Broth was rich; pigeon was flavorful and bigger than the others. Bulging with fin.日式燒三頭大連鮑- perfectly tender. 蘿蔔清湯崩沙腩- turnip was surprisingly sweet and soft, beef was fall-apart tender.油泡山斑魚- fresh and tender; cooked with masterful timing.吉祥脆皮雞- golden, crackling skin with juicy, flavourful meat.原隻膏蟹蒸肉餅- juicy, intense with deep umami.椒鹽粟米•鮮魷•九肚魚- ok only; maybe the frying oil wasn’t fresh enough.金沙涼瓜- too bitter for me.香芹和牛焗飯- special request from Bro cos the Yung Fu one was so good. Too much wagyu in this one, so felt a bit oily. However the 飯焦 was perfectly done.紅棗千層椰汁糕家鄉核桃酥In summary: grand Feast of Cantonese culinary brilliance and luxurious nostalgia that masterfully balanced flavor, tradition, and finesse.查看更多
+ 8
以上食记乃用户个人意见 , 并不代表OpenRice之观点。
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alvin.t.c.li
食物普通,貴價中菜
alvin.t.c.li
等级1
2025-10-11
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魚子醬凍馬友 $388魚子醬少到完全食唔到陣味叉燒皇 $198半份口感幾特別,但唔係好食,肉質太過軟,皮就偏硬龍蝦球煎米 $1200兩隻不過不失,食材算新鮮的本地青龍蝦,份量偏小,每人食到2啖就冇晒:(荷葉飯 $298 半包份量好多,香口但略嫌太乾身整體係越食越失望,一個靚裝修嘅普通茶樓。可能有名廚係幕後加持,但樓面服務質素一般,上菜都冇咩介紹菜式,收碗碟就特別快手,未食完就問仲要唔要,最後收錢特別好笑容。值不值得見仁見智,呢個價錢個人認為有好多更好的選擇。查看更多
以上食记乃用户个人意见 , 并不代表OpenRice之观点。
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卡夫奇妙脹
非常一般😐
卡夫奇妙脹
等级4
2025-10-06
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其實都食咗呢間嘢一段時間,但一直都唔記得Post最近好鍾意食叉燒,就突然醒起「厚德飯店」~ 好記得嗰一次大家都係懷住十分期待嘅心情去食,但結果未能盡如人意每道菜都普普,有啲直程係未如理想🙁 其中「叉燒」就係最令我深刻嘅一道菜😳件肉係好淋,但淋到口感好奇怪🫨我從來未試過呢個質感,我個人認為係唔討好嘅🫨 我哋幾個最後食到扁晒嘴🙁未飽都索性出去掃街算了…食個奶醬格仔餅加XO醬炒腸粉即刻Happy返晒😂查看更多
+ 6
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smilekl
食料有良心。功夫札實。
smilekl
等级1
2025-09-20
641 浏览
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餐廳位置十分方便。但是泊車便不是太理想。不是豪華裝修但環境令人舒服。枱與枱之間亦有合適空間。招呼親民及推介忠肯。不會硬推銷,令人感覺親切不會煩厭。價格反映在食材及煮功。有比較平民價錢的菜式,亦有食材用料貴價的菜式。適合四人用餐,可品嚐更多美味菜式。所有菜式價錢貴在烹煮工序。仙鶴神針功夫菜色:翅在乳鴿內適合二人分享。菠蘿咕嚕肉:用新鮮菠蘿;咕嚕肉脆皮;汁稀濃適中剛剛掛肉。雪花雞片:新鮮螺片脆口。馬友配魚子醬相當適合。經理贈送幾款甜品十分體貼。下次再去必定會四人用餐。因為有些菜式要四位才能預訂,用意避免浪费。查看更多
以上食记乃用户个人意见 , 并不代表OpenRice之观点。
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推介美食
仙鶴神針
魚子醬凍馬友
Tummysready
福臨門老師傅坐鎮嘅粵菜
Tummysready
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2025-06-09
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IG: Tummysready.高級粵菜 主打有福臨門老師傅坐鎮食物質素中規中矩 勝在地點方面 不過整體價位偏高 未必會返轉頭📸1️⃣ 蜜餞叉燒皇2️⃣ 鮮蟹肉炒北海道鮮奶3️⃣ 麻婆豆腐🌟 最好食嘅一道菜! 夠惹味4️⃣ 魚子醬凍馬友🌟5️⃣ 爵士湯6️⃣ 鹹魚蓉煎肉餅🌟7️⃣ 醒胃凍花甲8️⃣ 菲王銀芽肉絲炒麵.🔻🍽 厚德飯店📌 地址: 香港銅鑼灣駱克道454-456號地舖🔗 https://s.openrice.com/QrbS04u0C00~uoujyAw.#tummysreadyatcausewaybay #tummysreadyforchinese查看更多
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lowbying
非常出色的傳統手工粵菜👍
lowbying
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2025-05-26
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—🍡 醒胃花甲 | 醬蘿蔔 | 蜜餞叉燒皇🍲 粉葛赤小豆老火湯🥟 鮑魚酥🌽 椒鹽粟米🐷 金陵脆皮乳豬•🦞 本灣青龍蝦球蒸蛋白🦞 脆米龍蝦頭抓泡飯•🐮 清湯蘿蔔崩沙腩🐷 清湯蘿蔔蝴蝶腩•🐔 金華玉樹雞🥬 上湯浸時蔬•🥣 合桃露🥜 狀元花生酥—🏆 是日MVP🏆龍蝦球蒸蛋白 非常出色的高湯 配上鮮甜的龍蝦肉及嫩滑的蒸蛋白再來 脆米龍蝦頭抓泡飯 大癲! 🤩明明已經很飽 但食完第一啖泡飯 立即光速吃光光!鮮甜美味的湯式 加上香口脆米 口感味道層次都一流!😻順德手工名菜的金華玉樹雞 也是一絕!鮮甜的嫩滑雞肉加上金華火腿的咸香 非常剛剛好的味道 👍大愛叉燒! 出色!鮑魚酥也是超級好吃 酥皮很鬆化 味道濃郁淨係為左碟叉燒同個鮑魚酥 已經決定下次要中午時段來試試點心了!😋查看更多
+ 8
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cseric
傳統味道
cseric
等级4
2025-05-12
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呢排見到幾個朋友都先後去左厚德飯店食飯,聽聞呢度保留左傳統粵菜風味,搞到我都心思思約左另一班friend去。我地叫左幾款野食1. 蜜餞叉燒皇:蜜汁香甜均衡,焦香的外皮提升了整體層次,肉質細嫩多汁。搭配白飯更加出色,口感尤為豐富。 2. 醒胃凍花甲:花甲鮮甜,冰涼清爽,充分展現原味的鮮香。醬汁的分量適宜,不過分搶味,細膩中見巧妙。 3. 杏汁菜膽白肺湯:湯底順滑,杏仁香氣濃郁,白肺處理細緻,菜膽的清甜增添了平衡感。湯料飽滿,適合初春品飲。 4. 吉祥脆皮雞:外皮酥脆香醇,金黃色澤視覺誘人,內裡雞肉鮮嫩且多汁。搭配少量胡椒鹽提味,風味升華。 5. 台山蠔:蠔肉肥厚多汁,海洋鮮味純正自然。稍微烹調後口感更細膩,配合醬料亦能維持食材本味。 6. 瑤柱粉絲什菜煲:粉絲吸飽湯汁精華,瑤柱鮮香四溢,搭配軟脆適中的什菜,口感層次豐富且均衡。煲的溫度適宜,保持最佳狀態。 7. 飘香瑶柱荷葉飯:荷葉香氣與瑤柱的鮮味融入米飯,每粒米都充分吸收了香味。飯粒不粘,鬆軟卻結實,食後余香悠長。查看更多
+ 8
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fmchan
銅鑼灣粵菜王|福臨門老師傅坐鎮!叉燒皇食到舔碟
fmchan
等级4
2025-05-10
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今次同班friend試咗呢間由「福臨門17年資深大廚」主理嘅私房菜,果然真·隱世高手!仲要坐得超舒服,燈光靚到食物相機食先都零難度📸✨**必食四大天王**✨🦪「帶子蒸勝瓜」$268 - 帶子厚過iPhone!勝瓜吸盡海鮮精華 🥛「鮮蟹肉炒北海道鮮奶」$138 - 奶香滑過BB肌,蟹肉多到懷疑人生 🐷「蜜餞叉燒皇」$188/半份 - 黑毛豬梅頭+燶邊蜜汁=全港Top3叉燒 🍰「紅棗椰汁千層糕」$50 - 阿媽都讚嘅懷舊甜點,Q彈唔黏牙 💁**服務環境** • 前福臨門團隊主理,37年功力 • 枱距超寬落,傾密計唔怕嘈 • 侍應會教你食叉燒最佳溫度 「個叉燒師傅仲堅過燒臘舖,每日限量即燒,遲咗要聽日請早!」 #銅鑼灣美食 #老字號粵菜 #母親節餐廳 #高級叉燒 📌溫馨提示: - 叉燒建議預訂時留定 - 鮮奶炒蟹要趁熱食 - 千層糕可外賣做手信 查看更多
+ 8
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flo.foodie
銅鑼灣隱世飯店
flo.foodie
等级3
2025-05-06
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同朋友聚會,去咗銅鑼灣既厚德飯店食飯,佢既環境寬敞,坐得幾舒服!首先上枱既係小食,自家製合桃,都幾香口。之後係蜜餞叉燒王半份,切得剛剛好,分量適中,容易入口。凍花甲擺盤吸晴,拌料舒服,都係幾醒胃嘅前菜。 湯品方面,我地叫左杏汁菜膽白肺湯,豬肺處理得好乾淨,佢地會比較清爽,唔會好張口。吉祥脆皮雞半隻,啱晒幾個人share,雞皮金黃。台山蠔炸得啱啱好。 瑤柱粉絲雜菜煲,夠暖胃,適合配飯;飄香瑤柱荷葉飯,包住飯上枱,拆開仲有陣陣荷葉香,賣相有儀式感。 餐廳環境舒適,適合慢慢坐低食餐飯同朋友聚會。 查看更多
+ 8
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nikilmy0410
隱世精美粵菜❤️
nikilmy0410
等级4
2025-05-01
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銅鑼灣呢間高級粵菜裝修雅緻 燈光柔和 枱同枱之間夠闊落坐得舒服 傾計都唔怕嘈到人好適合同屋企人或者朋友慢慢食 慢慢傾✨手工琥珀合桃一上枱就聞到香甜味 合桃炸得脆口外面層糖衣薄薄哋 甜得嚟唔會膩仲帶少少芝麻香 送酒或者當小食都一流🐷蜜餞叉燒皇叉燒控必試 肉質軟嫩 半肥瘦比例啱啱好蜜糖汁香甜得嚟唔會過火 仲有微微焦香 咬落去juicy到爆🐚 醒胃凍花甲花甲肉爽甜冇沙 酸辣汁醒神開胃🍲杏汁菜膽白肺湯老火湯真材實料 杏汁味道濃郁但唔會苦白肺處理得乾淨 湯底奶白色 飲落順喉潤肺🐔吉祥脆皮雞皮!脆!到!似!玻!璃!雞皮薄脆 肉質嫩滑 蘸少少淮鹽已經好夠味🦪酥炸台山蠔蠔仔大大隻 炸粉薄脆 咬開蠔肉爆汁鮮味十足 配埋醬汁 更加惹味🥬瑤柱粉絲什菜煲蔬菜種類多 瑤柱絲提鮮 粉絲吸晒湯汁精華味道清甜得嚟唔會寡 健康又好味🍚飄香瑤柱荷葉飯荷葉香氣撲鼻 飯粒分明瑤柱、蝦米、雞肉份量足 仲有少少臘腸香 食落夠鑊氣 💡環境同服務都一流 雖然價錢唔平 但絕對值得👍查看更多
+ 7
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Polpolly18
銅鑼灣高格調中
Polpolly18
等级4
2025-04-30
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今日約左朋友聚會,搵左間中菜館坐得舒服啲餐廳價格同裝修都係行較高級路線坐底開茶之後,會上佢地師傅自己整嘅蜜糖合桃每日新鮮整,十分香脆可口~👍🏻👍🏻店員細心介紹店內特色菜,最後我地都跟住叫左幾款!醒胃凍花甲調味酸酸甜甜好清爽好開胃😋花甲大大隻處理得好好杏汁菜膽白肺湯超濃杏汁味,係無咁杰身質地飲落比較舒服😉蜜餞叉燒皇大大舊超厚肉,一啲都唔韌吉祥脆皮雞店員話係用新鮮雞做,調味十足外皮好香脆呢~😛酥炸台山蠔Size超大嘅蠔,滿滿蠔味外皮炸得夠乾身,蠔身保留到肉汁👍🏻飄香瑤柱荷葉飯份量好多,有埋蟹肉好香口~瑤柱粉絲雜菜煲菜嘅款式夠多,蝦乾好香上湯唔會太咸😎查看更多
+ 5
以上食记乃用户个人意见 , 并不代表OpenRice之观点。
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mikochan0108
用料上乘,用心製作既銅鑼灣中菜館🥢💕
mikochan0108
等级4
2025-04-17
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今日黎到位於銅鑼灣嘅哩間中菜館。店舖裝潢簡約舒適,有唔少圓桌及方桌位置,第二層仲提供包廂位置。餐牌~🔸足料老火例湯餐廳會因應時令食材提供不同既例湯,而今日既係西洋菜豬展湯,入口清甜,夠曬火候,用料十足,重點係不加入任何味精,好飲又放心~🔸富貴鮑魚酥採用新鮮鮑魚,手工製作而成,外層酥皮香酥鬆脆,內裏既鮑魚彈牙,混合醬汁相當好食。🔸菠蘿咕嚕肉咕嚕肉估唔到有驚喜❗️餐廳選用新鮮豬頸肉,每件切至差不多大小,確保火候一致,入口肉質新鮮有彈性,而調味剛好,配合三色椒及菠蘿,絕對係好食推介👍🏻🔸鷹鱠鷹鱠係最近既時令魚類,今次廚師選用鷹䱽最肥美既腩位進行慢煎,令魚皮焦脆,魚肉鮮美嫩滑,再配搭廚師自家製醬汁及沙律醬,一次可以試曬中西兩種食法。🔸鮮蟹肉炒北海道鮮奶採用北海道3.6牛乳,奶味更為香醇,配合鮮蟹肉及蛋白一齊慢炒,入口滑嫩清甜,再加上香炸瑤柱絲,能夠增添口感。🔸竹笙扒豆腐選用傳統豆腐,豆味更為香濃,而且入口質感細滑,加上多條厚肥竹笙,口感豐富,而且豆腐及竹笙都滲透上湯,味道濃郁。🔸蛋白杏仁茶絕對係心機之作,廚師每日人手去杏仁衣,現磨後,細火慢煮製成。入口細滑,充滿杏仁香氣,重點係甜度適中,好啱香港人口味。🔸綠豆糕喺北京嘅有名甜點,綠豆糕味道清甜,質感細滑,帶有豆沙,亦係甜度適中。查看更多
+ 7
以上食记乃用户个人意见 , 并不代表OpenRice之观点。
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Foodie_erai
製作有心思👍
Foodie_erai
等级4
2025-04-16
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玻璃大蝦球玻璃大蝦球外酥內嫩,蝦肉鮮甜😛😛😛搭配酥脆外層,令人每一口都感受到海鮮鮮美😗😗😗菠蘿咕嚕肉菠蘿咕嚕肉酸甜口味令人垂涎,嫩滑豬肉搭配香甜菠蘿😛😛😛創造出一種獨特風味,令人忍唔住想要再來一口,完美呈現左中式菜肴經典魅力👏🏻👏🏻👏🏻海皇豆腐煲海皇豆腐煲是一道滋味豐富主菜,豆腐既滑嫩同海鮮鮮美交融,湯汁濃郁🍽️🍽️🍽️俾人一種溫暖既感覺✌🏻✌🏻✌🏻豉椒牛肉煎米粉豉椒牛肉煎米粉口感多層次享受,牛肉既鮮香加上豉椒既微辣完美結合,香氣四溢🤩🤩🤩米粉Q彈感更加令成道菜風味十足,令人難以抗拒😋😋😋茶粿茶粿清新可口,外皮柔軟,內餡香甜同茶香相得益彰🙂‍↕️🙂‍↕️🙂‍↕️非常適合當作開胃小品👏🏻👏🏻👏🏻蛋白杏仁茶蛋白杏仁茶滑順口感同淡淡杏仁香氣相互交融,帶來一種舒適甜味😚😚😚完美作為餐後甜品🤙🏻🤙🏻🤙🏻查看更多
+ 8
以上食记乃用户个人意见 , 并不代表OpenRice之观点。
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KarenHeha
咕嚕肉必叫✅
KarenHeha
等级4
2025-04-14
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今日帶🐧🐧 朋友仔黎銅鑼灣,試下依間勁高質嘅中菜館❤️ 餐廳設計簡約雅緻,環境寬闊有空間感👍 好啱約埋三五知己黎食餐好嘅😋 㨂咗幾款高質小菜🌟 全部即叫即炒用心製作,絕對值得等待🥴 先來一道玻璃大蝦球😍 蝦球名副其實,大大粒晶瑩剔透😘 咬落爽滑彈牙,味道鮮美無比😆 真係勁高質❤️ 再來一客勁典必點嘅菠蘿咕嚕肉😋 菜品色澤鮮豔奪目😍 睇見都賞心悅目🥰 咕嚕肉特選新鮮嘅豬後頸肉製作,每件大小一致,口感爽彈軟嫩🤩 醬汁酸酸甜甜,開胃又清新,同咕嚕肉好夾✅ 中菜點少得叫返個煲❤️ 㨂咗一個好正嘅海皇豆腐煲🤩 煲品內容勁豐富😋 有帶子、大蝦、魷魚同埋大大塊豆腐🤤 豆腐盡吸海鮮們嘅精華😆 食落甘香又鮮美😉 滑嫩水潤嘅質感令人回味無窮🥳 㨂咗一客幾特別嘅豉椒牛肉煎米粉🤗 豉椒牛肉辛香惹味,辣辣地提味一流👍 牛肉軟嫩有嚼感,配搭脆卜卜嘅煎米粉一齊食,滋味滿分🤩 甜品叫了餐廳推薦嘅葉粿,同埋滋補養顏嘅蛋白杏仁茶❣️ 葉粿大大粒勁吸引🤩 食落軟糯煙韌,內餡豆沙甜美無比😋 杏仁茶順滑香甜,杏仁香出眾✅ 值得一試❤️查看更多
+ 8
以上食记乃用户个人意见 , 并不代表OpenRice之观点。
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