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餐廳: CaN LaH
資訊:

為鼓勵食肆透過提供食物份量選擇和採取減少廚餘措施,與顧客共同從源頭減少廚餘,環境保護署推出了「咪嘥嘢食店」計劃,參與食肆如符合評核準則將獲「咪嘥嘢食店」認可資格和獲發「咪嘥嘢食店」的標誌及標貼,以供張貼於店舖內和宣傳,供顧客識別。此計劃全年均接受申請,申請費用全免。

詳情可瀏覽:https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

餐廳: CaN LaH
資訊:

為推動全港減鹽減糖新飲食文化及新生活態度,環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」,參與食肆會提供少鹽少糖選項予顧客,部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌,以供張貼於店舖內,供顧客識別。詳情可在此瀏覽:https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html

等級4
This restaurant focuses on Singaporean and Malaysian cuisine, helmed by Chef Francis Chong from Singapore, who insists to import ingredients and sauces locally sourced in Singapore. There are now two outlets, one in IFC and another in Harbour City. This time we visited the one on Kowloon side.The entrance actually is shared with another restaurant of the same group. Occupying the window section of the shopping mall, it has wonderful harbour view but can be a bit too sunny around sunset time. The
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This restaurant focuses on Singaporean and Malaysian cuisine, helmed by Chef Francis Chong from Singapore, who insists to import ingredients and sauces locally sourced in Singapore. There are now two outlets, one in IFC and another in Harbour City. This time we visited the one on Kowloon side.
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The entrance actually is shared with another restaurant of the same group. Occupying the window section of the shopping mall, it has wonderful harbour view but can be a bit too sunny around sunset time. The décor has an elegant minimal vibe reminiscent of a Southeast Asian resort.
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We ordered some of the signature dishes, starting with Black Nyonya Kuih Pie Tee 娘惹黑炭小金杯 ($88). A DIY, we filled the interesting black deep-fried crispy cup with shredded jicama and carrots, with a bit of shredded fried egg, a shrimp, and then garnished with Chinese parsley, before pouring in the homemade chili sauce. The sweet and sour taste of the jicama and carrot is appetizing, with the chili sauce providing an extra layer of spiciness. Very tasty. 
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Next was Ipoh Chicken 怡保火焰脆皮燒雞 ($248 half). The staff presented us the Ipoh flaming fried crispy chicken before taking it back to carve out the meat and remove the bones. The chicken is a bit under-seasoned and relying on the chili sauce for flavors. At least the chicken meat is not tough but overall, it was not that impressive. 
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The highlight for the whole meal was Crab Bee Hoon 螃蟹濃湯米粉煲 ($598). Served in a clay pot to keep the temperature, the mud crab was large in size, fresh and meaty. The soup was very delicious, umami and intense in flavors, with also a nice underlying peppery note which was not over-dominating. The noodles, absorbing the essence of the soup, were also very good. A must try for this restaurant in my opinion.

The service was good, with the staff attentive and friendly, but it would be great if they could explain a bit more on the dishes and ingredients. With a couple of drinks as well, the bill on the night was $1,149. Perhaps next time we should also try the other crab dishes, like the signature white pepper or famous Sarawak black pepper version.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2023-07-09
用餐途徑
堂食
人均消費
$560 (晚餐)