新旺記小菜打冷茶餐廳 沙田
地址: 沙田沙田圍路田園閣地下C舖
最後更新:
新旺記小菜打冷茶餐廳推介
來到新旺記打冷已經是晚上10人流不算多應該做街坊生意多我們四人叫了一碗豬紅、蠔仔粥、煎蠔餅和"老"水拼盤豬紅很大碗，好香，但本人不好豬紅，無評價蠔仔粥，超好食，好多蠔仔，粥水好解甜加上芫茜味，很有鄉下的味道煎蠔餅，應該是炸蠔餅，好脆，好多好多蠔，好似SO炸蠔"老"水拼盤，好地道的潮州風味，"老"水鵝，五花腩、豆腐.........埋單每人只要55，抵食
沙田新旺記小菜打冷茶餐廳
| 餐廳分店 | 新旺記小菜打冷茶餐廳 |
|---|---|
| 地區 | 沙田 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 潮州菜, |
| 人氣指數 | 455 |
| 價錢幾錢 | $51-100 |
新旺記小菜打冷茶餐廳訂位
新旺記小菜打冷茶餐廳位於沙田區，詳細地址是沙田沙田圍路田園閣地下C舖，餐廳寬敞座位數目共有未知幾多個。新旺記小菜打冷茶餐廳幾錢？價錢優惠後人均消費大約$51-100埋單，早餐午餐晚餐新旺記小菜打冷茶餐廳餐單包括有潮州菜等美食，付款方式有現金付款。新旺記小菜打冷茶餐廳優惠
新旺記小菜打冷茶餐廳 評價 相片
來到新旺記打冷已經是晚上10人流不算多應該做街坊生意多我們四人叫了一碗豬紅、蠔仔粥、煎蠔餅和"老"水拼盤豬紅很大碗，好香，但本人不好豬紅，無評價蠔仔粥，超好食，好多蠔仔，粥水好解甜加上芫茜味，很有鄉下的味道煎蠔餅，應該是炸蠔餅，好脆，好多好多蠔，好似SO炸蠔"老"水拼盤，好地道的潮州風味，"老"水鵝，五花腩、豆腐.........埋單每人只要55，抵食
是日大年初三, 赤口, 不宜拜年, 所以可以同老公拍下拖, 當然, 新年唔想煮, 出街食又難搵食, 唯有早d出嚟, 之前食過呢間d套餐都幾抵食, 行過見佢有開, 而且仲有卡位, 就入去坐低, 點知先發現個餐牌唔同咗, 呢個係專for新年的新年menu, 仲要冇哂餐, 得返d指定小菜, 最仲要係下面果句"新春期間, 加一服務", 嘩...........d小菜個價錢已經比平時貴, 仲要加一, 真係好過去搶, 但既然坐低咗, 又洗埋碗, 貴d就貴d啦~求其叫兩個小菜+1個粥就算~ 蒜香骨原來係炸豬扒碎上, 面頭加d炸香咗的蒜茸, 係就係熱氣d, 但好彩唔係炸得太過火, 只係d豬扒唔夾住d炸蒜茸食, 就唔係蒜香骨囉~ 斑腩茄子煲好似好熱辣辣, 但其實只係個煲熱, d餸係暖的, 而且好油, 斑腩的炸粉亦好厚, 所以食到底果d都冇食, 因為實有太油lu~ 蠔仔粥比平時好似少咗d蠔仔, 飯亦少咗, 所以可以清哂, 就算清哂都好似唔覺飽~今日真係超多人, 好彩早到有位, 同埋舖頭未咁忙, 都搵到人招呼, 我地之後嚟果d, 基本上等叫餸又等一輪, 而且好多錯單, 如果我地唔對單, 都收多我地十蚊, 亞哥解釋話記錯價錢wor~到最後比錢時, 唔知係收錢果個亞姐唔記得收加一, 定係初三唔駛收加一呢? 最終都係冇收加一, 我當然唔理啦~
沙田河畔好多食店...而且泊車都好方便...好多時收工都去食消夜...今次第一次幫襯新旺記...炸蠔餅新鮮出爐熱辣辣...不過略微油得滯...可以話係大排檔嘅特色...炒通菜冇乜嘢特別...一貫水準...跟餐滷味好抵食...餸飯一流...我最鍾意滷味豆腐!!!當日口淡淡唔想食飯...跟餐叫咗個豬頸肉烏冬...雖則有點格格不入...大牌檔黎講算係唔錯...起碼食完唔係好口渴...味精唔算太重手...有機會再來...我想試試煲仔飯...不過睇怕都要等到出年啦!!!
去打冷的地方，越是地茂，我就越歡喜，因為越地茂，才能夠吃到風味。
今次選擇的打冷地方不是我選擇，是朋友推介。
其實打冷目的是在於和朋友吹吹水，啤一啤。
今次叫了鹵水鴨掌及鹵水鵝片，還有大眼雞，當然不少得啤酒及汽水。
老實說從來未吃過這麼入味的鴨掌，鴨掌裏的每行間，也吃到鹵水的味道， 又不是炆到淋淋的，帶一點口感，推介是也。
可惜鹵水鵝片不夠入味，味道到較淡，肉質還可以吧。
大眼雞價錢不便宜，好像要過百元，味道不差，但不屬於很高的質素。
It was raining cats and dogs that day and basically my friends and I were desperately hopping around the area trying to get a table to avoid the rain. Every restaurant was super packed in this small complex village, and after careful consideration (and long waitings), we ended up at this local Chiu Chow restaurant. We waited for approximately 10 minutes before we were ushered to small table in the middle of the restaurant by one of this rowdy waiters. Again, I was surrounded by patrons just inches away from meliterally inches because the people from the next table can actually touch my arm whenever she lifted her chopsticks. Since beggars can't be choosers, so we just had to focus on the food and enjoy the meal (even though it was really REALLY packed). To be fair, the place smelled amazing. When you walk in, you can smell the flavours of old soy sauce and the fried food just wifting in the air (I was starving). It really helped build an appetite for everyone.Being in a Chiu Chow restaurant, there's no way we wouldn't try the sliced duck and I loved it! Tender and very well seasoned because the flavours were actually seeped into the duckrich soy and spices. This was definitely the best dish of all (not to mention the tofu really absorbed the sauce as well). The Salad Rib was alright for me because it justhadtoomuchmayo on it. The ribs were freshly fried and super hot (if it were just the ribs alone, the dish would've been so much better), but I only had a taste and let it go. Not much flavour to comment here since it's only mayo. The oyster congee was okay because it had a lot of MSG in it. I was so thirsty after eating it that I had to down 2 glasses of tea to get that salty and artificial flavour out of my mouth. Not to mention, the appearance wasn't too appealing because they didnt sift the surface of its residues. I think I had the most Seawood and Tofu soup because it was the only thing that tasted like its supopse to. Very fragrant of seawood and lots of eggs, but again, the MSG really killed it and I got thirsty again. The veggie tasted nice too because the roasted garlic really enhanced its flavour. Kudos for this dish Everyone devoured the steamed fish with black bean paste. I, myself is very snobby about fish, but this tasted fresh and absolutely gorgeous! The black bean paste enhanced the flavour of the fish and took away that fishy odour all together. LOVE! Overall, this local Chiu Chow restaurant was alright. If the service there was a bit better, the place wasn't as packed, and their food didn't have as much MSG, then I wouldn't mind coming back again for the fish.
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新旺記小菜打冷茶餐廳餐廳詳細資料：
- 新旺記小菜打冷茶餐廳地址: 沙田沙田圍路田園閣地下C舖 新旺記小菜打冷茶餐廳, Shop C, G/ F, Greenfielf Court, Sha Tin Wai Road, Sha Tin
- 新旺記小菜打冷茶餐廳電話:
- 新旺記小菜打冷茶餐廳價錢: $51-100
- 分類: 潮州菜,
- 座位: 未知
- 付款: 現金
- FB專頁: 新旺記小菜打冷茶餐廳 Facebook
更多新旺記小菜打冷茶餐廳相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在日光烘焙內有任何傳播的風險，日光烘焙在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳日光烘焙除了遵守預防及控制疾病的相關規例，日光烘焙同時建議採取以下措施*日光烘焙 黃, 日光烘焙 藍, (日光烘焙 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
新旺記小菜打冷茶餐廳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。
餐廳廚房內新旺記小菜打冷茶餐廳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新旺記小菜打冷茶餐廳建議是什麼？
- 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）
新旺記小菜打冷茶餐廳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