Cherry on Top 將軍澳
最後更新:
Cherry on Top推介
見到佢開左好耐,,,今日終於食左啦是日有6隻味,,個店員介紹左,,原來係3隻酸3隻甜我個人比較中意食酸d ge所以揀左原味同埋藍莓之後去揀d topping有好多比我地揀,,佢係分,一邊生果,,一邊係零食種類都好多,,,d生果都幾新鮮,,旦我冇揀到(因為生果都幾重下,,,計重量的)到最後揀左d 餅碎,,棉花糖,,糯米池diy 完杯 yogurt好開心d topping 同 d yogurt 好夾~~~d yogurt 唔會好似出面咁有好重奶味真係yogurt黎~~~~超中意呀 haha佢個藍莓就甜左少少比錢個時,,店員比左印仔卡我,,,,吸夠7個可以減$21,,,,,,唔錯=]
將軍澳Cherry on Top
| 餐廳分店 | Cherry on Top |
|---|---|
| 地區 | 將軍澳 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 雪糕,乳酪,外賣店, |
| 人氣指數 | 437 |
| 價錢幾錢 | $50以下 |
Cherry on Top訂位
Cherry on Top位於將軍澳區，詳細地址是將軍澳唐德街1號將軍澳廣場1樓065號舖，餐廳寬敞座位數目共有未知幾多個。Cherry on Top幾錢？價錢優惠後人均消費大約$50以下埋單，早餐午餐晚餐Cherry on Top餐單包括有雪糕/乳酪,外賣店等美食，付款方式有付款。Cherry on Top優惠
Cherry on Top 評價 相片
見到佢開左好耐,,,今日終於食左啦是日有6隻味,,個店員介紹左,,原來係3隻酸3隻甜我個人比較中意食酸d ge所以揀左原味同埋藍莓之後去揀d topping有好多比我地揀,,佢係分,一邊生果,,一邊係零食種類都好多,,,d生果都幾新鮮,,旦我冇揀到(因為生果都幾重下,,,計重量的)到最後揀左d 餅碎,,棉花糖,,糯米池diy 完杯 yogurt好開心d topping 同 d yogurt 好夾~~~d yogurt 唔會好似出面咁有好重奶味真係yogurt黎~~~~超中意呀 haha佢個藍莓就甜左少少比錢個時,,店員比左印仔卡我,,,,吸夠7個可以減$21,,,,,,唔錯=]
下班後去吃宵夜，終於使用了上次收到的五元現金劵。
臨近關門時間，已沒有荔枝味可選，唯有斟了蜜瓜味，不算甜也不太酸，有淡淡的蜜瓜味，味道尚可。
今次乳酪融化的速度慢了，亦沒有冰塊在內。
生果很甜，質量不錯。
價錢比預期貴，用了現金劵也要$31，不太抵食。
我們在對面的許留山談天，所以見證了Cherry on Top收舖的情況。
店員先將所有剩餘的乳酪倒進桶中，再洗機，感覺頗衛生。
I'm pretty tough on the recent slew of froyo shops that have opened especially because I don't believe that many of these shops have a reason to exist.Cherry on Top is one of them.Although I'm very critical, I still do give other shops credit such as Orangiyo and YoMama's decent rating (just in case some people think I don't give nice reviews).So on to this one...Cherry on Top is a chain from California.I have a love for Yogurtland and Pinkberrywhich are both big chains in the U.S. and California is where they started so I'm familiar with Cherry On Top chain (in California)even before it came to Hong Kong.Now I'm not sure what happens to some of these chains when they mix their yogurt in HK, is the milk or yogurt fresh?I suspect they are using powder because it's not the same taste nor texture.Anyone else who's tasted in California care to comment?It's WAY better there.Oh, I almost forgot to take a photo before I finished it.And actually I got over $25 worth, but I was surprised it was SO expensive even though there's so little.Cherry on Top is similar to another yogurt shop here that likes to confuse customers by giving the price by ounce (oz) not by grams.So when I did my metric conversion, this place comes out more expensive.Back to the yogurt...So that's all that was in my cup after a couple spoon scoops.now you see why not only is this not worth it, but I found the yogurt icy, almost tasteLESS and melted pretty fast in some of the machines I tried.Again, there's a major issue with the staff not taking care of their machines.The yogurt came out watery in one.I tried the original tart, lychee and another one that was so unmemorable I don't actually remember it now (was it coconut?).toppings were not impressive, quite a small selection and unattractive looking.And there was an older man at cash register.perhaps around 40+?I assume he was the owner?Well, I was quite upset because I saw that the customer in front of me got a chop card.When it came to me, I got nothing.I kind of waited too, and they gave me nothing.That is really sad service, hope he's got someone else training his staff. there's no where to sit down so I stood nearby the shop for at least 5 10 minutes and there were no customers while I stood outside.i would say that the product, service and management need to improve before anyone starts coming regularly.And just one YoMama or Crumbs moving in nearby will pretty much close this shop down.Pretty sad considering Cherry On Top is one of the better shop in the US., can't say the same for Hong Kong.
Sometimes when I walk past the flavours are boring, but today they had creme brulee so I stopped to try it.Athough it was probably due to creme brulee essence they used for the flavouring, it was quite nice and the taste of creme brulee was quite strong. The vanilla one kept its standards.But for any froyo flavour that isnt the original flavour, I do not have the expectation of real froyo taste.I just expect it to taste like cold milky soft serve with flavour.◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎Price: $12 Service: OKYummy factor: OKEnglish menu: YES and pictures◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
果日放假,去開將軍澳,發覺原來新開左一間賣yogurt的店本身鐘意食yogurt+未試過呢間,所以第一時間衝去試入面有成六種不同的yogurt口味可以揀我同個fd一人一杯~~我見到有益力多味咁特別,之前都無食過,所以就試下除左益力多,緊係仲有我最愛的藍莓<3而我個fd佢就揀原味~~~~揀完yogurt後,就去揀配料~~~佢地有好多不同配料揀lor,超正!!!!!!揀左Oreo餅碎+乳酪燒餅+糯米糍D糯米糍煙煙韌韌,好有口感~第一次食益力多味yogurt,好好味!同藍莓味好match!!!!甜酸程度岩岩好!!!!超好味!!推薦!!!!跟住我又試左個fd的原味試完後,完全愛上原味!!(因為本身鐘意酸!!!!!XD)可以自己DIY整一杯yogurt,真係又好玩+又好食
您對於將軍澳餐廳「Cherry on Top」有何comment？
Cherry on Top餐廳詳細資料：
- Cherry on Top地址: 將軍澳唐德街1號將軍澳廣場1樓065號舖 Cherry on Top, Shop65,1/ F, Tseung Kwan O Plaza,1 Tong Tak Street, Tseung Kwan O
- Cherry on Top電話:
- Cherry on Top價錢: $50以下
- 分類: 雪糕,乳酪,外賣店,
- 座位: 未知
- 付款:
- FB專頁: Cherry on Top Facebook
更多Cherry on Top相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在粉仔檔內有任何傳播的風險，粉仔檔在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳粉仔檔除了遵守預防及控制疾病的相關規例，粉仔檔同時建議採取以下措施*粉仔檔 黃, 粉仔檔 藍, (粉仔檔 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Cherry on Top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Cherry on Top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Cherry on Top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）
Cherry on Top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