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| 餐厅: | 星月樓 |
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| 资讯: |
为推动全港减盐减糖新饮食文化及新生活态度，环境及生态局、降低食物中盐和糖委员会及食物环境衞生署食物安全中心推出了「少盐少糖食店计划」，参与食肆会提供少盐少糖选项予顾客，部份更会提供特定减盐减糖菜式。参与减盐减糖食肆会获发计划标志，以供张贴於店舖内，供顾客识别。详情可在此浏览：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
影片
营业时间
今日营业
07:00 - 23:00
星期一至日
07:00 - 23:00
以上资料只供参考，请与餐厅确认详情
膳长今日携家人浩浩荡荡降临星月楼，来一场地道早茶盛宴！一坐低，热茶滚烫，香气四溢——心想：「这才是饮茶的仪式感！」接著虾胶、烧卖、叉烧包、春卷、虾肠等点心陆续登场，每款皆是匠心之作，令人一试成主顾。虾胶鲜嫩弹牙，烧卖肉香四溢，叉烧包甜咸平衡，春卷酥脆不腻，虾肠滑溜得像在舌尖跳舞！环境干净舒适，服务也落力到位，让人食得自在。看着满桌的美食及家人谈笑风生，席间膳长不禁感恩而明白：「人生最美好的事，不过是茶靓、点心妙、人和！」星月楼，下次再见！🍵🥢😋
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On a cool evening in Cheung Sha Wan, I ventured into Star House Restaurant for their signature snake feast. The establishment's time-honored reputation for snake cuisine drew me to sample their celebrated offerings.The Double-boiled Snake Soup arrived steaming, its rich golden broth carrying an aromatic complexity that only hours of careful preparation could achieve. The snake meat, tender and delicate, carried subtle notes of Chinese herbs. Shredded mushrooms and dried mandarin peel enhanced the soup's depth, while chrysanthemum petals added a delightful visual touch and subtle floral fragrance.The Deep-fried Snake Balls emerged crispy and golden, their exterior giving way to a succulent interior where minced snake meat had been skillfully seasoned. The texture was remarkably light yet satisfying, with the natural sweetness of the snake meat shining through the subtle spicing.While snake cuisine might seem daunting to some, this meal showcased why it remains a cherished part of Cantonese culinary tradition. The preparation demonstrated both respect for traditional techniques and skilled execution, though perhaps staying safely within conventional boundaries rather than pushing culinary limits.
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大年初四来到上址,12:30 即场有位, 可能都系同好多香港人重系外游关系啦!4人位都阔落, 大部份员工都醒目勤快, 新春点心价目如下: $26小, $33中, $38大, $44特, $48顶, 茶位$16/位点心食物全部味道传统, 每笼的件数也都是传统件数扺俾个”赞”,其实有时某些点心如果将点心私粒数扣起一粒或者两粒放进一个普通点心笼内, 始终望落有点怪! 当日食13个点心, 一个沙姜猪手粒$68 , 呢个猪手粒做的口感刚刚好啱咬开皮同肉, 又没有太软烂, 件数都不少呀! 另一个比较特别的点心系椰汁红豆糕$33同一般的唔同的系多了一层桂花啫喱相间出不一样的外型增加层次感,
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中国人传统都喜欢一盅两件，饮早茶。而家因为工作疲倦，星期六、日都去酒楼饮早茶食午餐搅掂，即一盅两件加一个午饭。今日又去到星月楼，我叫咗星月虾饺皇，爽口的虾，十分好味，大大件牛肉球，同埋叫咗一个烧腊叉烧面，食完已经已经好满足，所以中国人嘅传统文化之值得保留。
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踏入这家餐厅，嗅到嘅第一阵香味已经系引人入胜😋。首先黎到块乳猪皮，真系脆到弹牙，仲有叉烧肥而不腻，味道宜人得嚟唔会俘躄口。转个头试咗咕噜肉，简直惊喜，甜薯与肉嘅口感恰到好处，一口唔够食！沙巴龙趸肉质丝滑，入口即溶，几好食嘅！鸡皮香脆，肉质嫩滑，轻轻一拉就散开嚟，饱满嘅口感真系无得顶！不过啊，浓汤鱼腐浸菜苗有啲过咸，影响咗整体食感。讲实话，份量大到惊人，难怪隔篱枱都边食边打包😂。著实值得一试嘅酒家，质量同份量都系完美嘅组合。呢度嘅食物真系令人满意到赞叹不已！下次再嚟，一定仲要试其他菜式！👍🤤🥢
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