Backyard Bistro 大埔
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Backyard Bistro推介
昨天生日，就同呀仔試下呢間啦，晚上七點去到，可能平日，只得一枱客，我同呀仔點咗個二人套餐，價錢$338+10%，都算抵食。首先係暖的餐包同粟米忌廉湯，粟米爽脆，幾好飲。跟住香辣芝士蝦丸，好脆但好咸，都幾彈牙。主菜揀了西班牙黑豚豬扒同龍蝦汁海鮮意大利飯，呢個豚扒好香炭燒味，淋淋地我鐘意，另外意大利飯我無試過，不過貌相好好，呀仔亦都食曬。之後兩杯凍檸茶，正常味道，最後甜品味道OK，整體感覺是以呢個價錢食到中上餐廳級數係非常抵食，環境清靜，不過好多蚊，我會再幫襯！
大埔Backyard Bistro
| 餐廳分店 | Backyard Bistro |
|---|---|
| 地區 | 大埔 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 西式,西餐廳, |
| 人氣指數 | 463 |
| 價錢幾錢 | $101-200 |
Backyard Bistro訂位
Backyard Bistro位於大埔區，詳細地址是大埔運頭街12-18號美華大厦地下A1舖，餐廳寬敞座位數目共有50個。Backyard Bistro幾錢？價錢優惠後人均消費大約$101-200埋單，早餐午餐晚餐Backyard Bistro餐單包括有西式,西餐廳等美食，付款方式有Visa,Master,現金付款。Backyard Bistro優惠
Backyard Bistro 評價 相片
昨天生日，就同呀仔試下呢間啦，晚上七點去到，可能平日，只得一枱客，我同呀仔點咗個二人套餐，價錢$338+10%，都算抵食。
首先係暖的餐包同粟米忌廉湯，粟米爽脆，幾好飲。
跟住香辣芝士蝦丸，好脆但好咸，都幾彈牙。
主菜揀了西班牙黑豚豬扒同龍蝦汁海鮮意大利飯，呢個豚扒好香炭燒味，淋淋地我鐘意，另外意大利飯我無試過，不過貌相好好，呀仔亦都食曬。
之後兩杯凍檸茶，正常味道，最後甜品味道OK，整體感覺是以呢個價錢食到中上餐廳級數係非常抵食，環境清靜，不過好多蚊，我會再幫襯！
今天lunch team gathering. 再来backyard. Quality 同 service 都keep 到，好味！烤雞胸set跟tuna salad 前菜，Salad 好新鮮，tuna 好味，可惜得二小片…主菜烤雞胸，出其地 唔老！肉質有彈性及軟軟地，好味又唔肥！French fries 鮮炸，好香囗，亦可以跟飯或意粉可惜番茄他他sauce 就一般，太辣，好多洋葱😑，未必人人鐘意！Coffee都可以，大埔區有質素西餐唔多，Backyard 算有質素及扺食！
食物尚算可以，唔可以話好好味！價錢都可以接受倒，一分錢一分貨。
地點比較偏僻一點，如果唔係住大埔既話層難揾架！我食之前係openricea個app訂枱，跟著去到個侍應話冇訂，原来去前要打去confirm!如果食最好打電話直接訂枱。
I am a matured man and laugh about people taking pictures of their food to post in Facebook or Instagram. I don't care much about writing reviews of restaurants either. However, I think I am obliged to write this.Ever since moving to Taipo 3 years ago, I have had some very disappointing dine out experiences. Nothing had prepared me for what I had last night. It was my young brotherinlaw's birthday. I persuaded my wife to celebrate it with him with a dinner. I proposed a local Chinese restaurant where I have been quite pleasantly surprised at the food quality. She preferred a Western style one and picked this one. I checked with Open Rice and found some very promising reviews and nice food pictures so we went.The young man and I ordered charbroiled Australian ribeye. My wife panfried fish which name I've forgot now. We had their daily soup that was a pumpkin purée.The bread that came with the soup was far from anything represented in the pictures we saw in the other reviews. It was actually those cheapest rolls dyed artificially with yellow colour that you'd call 餐包仔. Two were squished. None was fresh, not to mention cold and wet. The main courses came when we were halfway into our soup but knowing the bad manners of Hong Kong local Western style restaurants, I forgave them. I was totally unprepared for the steak. It was cold. I don't mean not hot enough kind of cold but cold cold. I calmed myself to maintain the atmosphere. My brotherinlaw was so enthusiastically telling us his new job that I did not want to spoil the party. He was still doing his soup so I waited to see, slicing slowly into the tasteless beeflookalike material. If it were not for my wife's timid temperament and the even more sensitive character, I would have summoned the chef and given him a lecture. To my surprise my young relative continued his supper while still talking happily about his colleagues and the new routines he was so excited about. Hong Kong people really have spoiled the restaurant owners here.The nature of my own business has related me closely with fine dining so I have had the privilege of eating some of the nicest restaurants in town and to exchange with the chefs. Before I spent a good part of my life abroad I grew up here in HK in a grassroot family. So i have a pretty good picture of the spectrum of food places here. For the price, I would have either go to any of the local fast food chains for their cheap 鉄板燒 of steak with added tenderiser and save at least 30% of the price for a beer in a neighbourhood bar. Or I would have go to some of the Cantonese 酒家 for a great value seafood dinner.Please don't spoil the restaurant owners on Taipo anymore and start to demand the quality you would expect for what you pay. Don't post all happy reviews here in Open Rice even you have had a poor meal. All these are making Open Rice unreliable, and encouraging bad service and poor food in Hong Kong.
本身openrice 搵西餐食，見到呢間就揸車黎試下。
佢個位有d 難搵，但入到佢都好靚員工態度好好，盡量幫我地安排個好座d 既位，調左兩次。
叫左個肉眼排同魚，個湯好濃好入味，個包又熱，沙律都好好個排一般，但魚幾好味，好有驚喜，會再黎
您對於大埔餐廳「Backyard Bistro」有何comment？
Backyard Bistro餐廳詳細資料：
- Backyard Bistro地址: 大埔運頭街12-18號美華大厦地下A1舖 Backyard Bistro, Shop A1, G/ F Mee Wa Bldg. No12-18 Wan Tau Street, Tai Po
- Backyard Bistro電話:
- Backyard Bistro價錢: $101-200
- 分類: 西式,西餐廳,
- 座位: 50
- 付款: Visa,Master,現金
- FB專頁: Backyard Bistro Facebook
更多Backyard Bistro相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在波仔記車仔麵內有任何傳播的風險，波仔記車仔麵在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳波仔記車仔麵除了遵守預防及控制疾病的相關規例，波仔記車仔麵同時建議採取以下措施*波仔記車仔麵 黃, 波仔記車仔麵 藍, (波仔記車仔麵 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Backyard Bistro在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內Backyard Bistro應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳Backyard Bistro建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
Backyard Bistro餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳