嬌姐小廚

营业中

休息中

訂咗位，但最終去唔到，當日下午已通知店舖取消，並且向店舖道歉，因為臨急臨忙取消訂位。但店舖的回覆： 1) 你係應該早啲通知我哋！你今日先通知我哋張枱冇人要2) 所以喺日本人係唔肯俾香港人訂枱，就係因為成日到時先通知取消「做香港人就要硬食？」

Throwback visit during Kiu’s Kitchen soft opening in early October. Helmed by Hop Sze former Sous-Chef Wah Gor and his wife Gill Jeh, loyal patrons of Hop Sze can once again enjoy their all-time favourites. Signature 玫瑰露火焗蝦 to start. The aged rose liquor was incredibly aromatic. Prawns were done just right. Would have been better had the texture of the prawns been bouncier. 韮菜小炒皇碧綠𧎚皮餃 was a wow for me. Dumpling wrappings were deep fried to perfection and the flavour profile of the fillings was i

當從朋友口中得知以前合時小廚嬌姐同丈夫出來自己搞餐廳並已經soft opening，所以係11月初已經第一時間打電話預約，幸好都book到，不過當時D booking已經好full。晚飯用餐時間分6pm 及8pm，我們揀8pm，因為可以直接食到11pm打洋。黎到等兩三分鐘已經可以入座，餐廳環境幾舒服，桌數量唔多，獨立得一間( 供14-20 餘人 , 最低消費如果我冇記錯好似萬二定萬三 )。服務員招呼好好，每一個位都好細心，我地叫左魚子醬鴨舌凍、翡翠蝦皮餃、香煎蓮藕餅、千島煙肉餅、薑蔥焗肉蟹煎腸粉、剁椒蒸馬友、生炒糯米飯、懷舊菠蘿咕嚕肉、腐乳椒絲通菜。每一味都做得恰到好處，我特別鍾意生炒糯米飯，因為出面菜館很多都炒得唔夠乾身。個蓮藕餅同千島煙肉餅非常Q 彃。咕嚕肉我覺得係去中菜館必叫，因為等同奶茶，做得好唔好, 可以睇得出廚房有冇heart同功架。我地自備左三支酒，不過都冇收我地開瓶費，嬌姐話除非自帶好多支先會勻量收返一二百蚊，淨係呢樣野已經贏晒。我地食薑蔥焗肉蟹煎腸粉都預備埋膠手套畀我地，好細心! 總結成餐飯食得好開心，一定會再黎! ( 如果book到位的話)  我地五人, 人均消費$