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呢間野已經由做日本野改左做越南野一入去.... 見到個價錢..... 係貴到飛天一碗雞扒湯河 要$45 但唔包野飲~ 加杯凍飲要再加 $5 我坐左入去..... 左邊位女仕來了碗生牛肉湯河, 但點知得河.... 無牛...... 投訴完先加左D 牛俾佢我同事叫左碗雞絲湯河.... 點知一樣中伏!!!!!雞絲得兩三條..... 都係成碗都係河粉..... D 河粉仲要勁少!!!!呢間野真係不可一不可再!

Although the food was awful, the service was good on the other hand. The staff were very polite and attentative.Originally planned to go to 北海道牧場餐廳 Hokkaido Dairy Farm Milk Restauranthttp://www.openrice.com/restaurant/sr2.htm?shopid=50856however it was not open.Went round the corner, and this restaurant seemed similar to the one I intended to go, so I had a look at the menu outside.The menu was very confusing, but I still went in.There was no English whatsoever.Ordered a curry wagyu beef which included a poached egg, and an extra toast with a thick slice of egg and cheese.The curry was so bland, and the beef was tasteless and there wasnt much curry sauce.The poached egg was ruined by the so called Japanese sweet sauce.The egg sandwich was the worst, the waitress brought it over and informed the egg inside the sandwich had collapsed!Gee Thanks!!! Eggquake by the chef?????????The egg in the sandwich was not what I was expecting! If you have tried chinese steamed egg, it is basically a big slab of that of 1inch thickness in the sandwich, and also tasteless. The egg was cold, hence the cheese didnt melt.Having egg in a steamed fashion inside the sandwich totally defies having an egg sandwich, when you pick up the sandwich, the egg is so sloppy it falls out, not like a firm fried omlette style.Imagine the skill trying to eat a toast filled with Jelly.I think this sort of catering would do well in hospital for patients on a low oil and sodium diet apart from the overly salty soup.The egg in the sandwiche is virtually oil free, it is basically steamed egg!!!! The sandwiche was unbuttered which is good, I dont like heavy butter that other Chinese places do.Finally the taro milkshake made with Hokkaido milk was really disgusting, the taste was so horrible I wanted to puke!!! It was also so powdery. The taro taste wasnt even taro.I think the product shot for the egg is funny, the menu saids a choice of scrambled egg or poached egg, but the product shot is neither.It looks like two fried eggs because for poached eggs the yolk is slightly covered by the white, just like the that was served!!

舊時d人將外國飲食轉化成港式茶餐廳今再有把茶餐廳再混入日本特色真係香港仲好有創意我叫既係烏冬、炸蝦、溫泉蛋沙律、抺茶牛奶個溫泉蛋沙律真係幾正，係半熟滑滑既蛋上面有d酸甜既醬汁，將加埋下面d蕃茄，食落去口感很好，很有新鮮感烏冬同炸蝦普通烏冬d湯幾乎無乜味炸蝦係用麵包糠炸個種，炸得一般，個汁還可以抺茶牛奶感覺有點粉這麼多東西，價錢還抵吃

雜誌上看到年輕人創業，實在值得鼓勵！而且就在公司附近，支持支持。

午餐照燒鰻魚飯套餐有沙律、麵豉湯加飲品才HK$68，不可太苛求。

日本人嗜吃鰻魚，尤其傳統夏天特別喜歡吃，一般蒲燒，沒聽過照燒，日本人喜歡鰻魚偏軟身入口溶化，外皮炭燒得脆脆，沾上醬汁即吃。

現在供應大半個亞洲的都是福建和台灣的養殖品種，要吃正宗的好鰻魚飯，去灘萬就働上二佰多元！對福井有幾個小建議：1.麵豉湯只下白麵豉味很寡，可加入紅麵豉，不要下魚蛋，以豆腐或長葱或昆布代之也好。

2.鰻魚上不必加木魚乾，長葱絲更夾，酸薑也可改為醬蘿蔔。

3.請改善米飯，鰻魚和飯同樣重要。

4.鰻魚燒法可參考榮式鷄扒做法，成本不高，效果好多。

年輕人創業不易，加油！

屈指一數，這次應該是第二次來福井，第一次還在試業，印象不太好。

這次，是受門口的鰻魚飯廣告吸引而來的。

我一向喜歡鰻魚飯，但香港有水準的鰻魚飯不便宜，有時搵好食又唔貴的鰻魚飯，真難比登天。

叫了一客鰻魚飯定食，$68，不算便宜，但有一個AA級鰻魚飯更貴，暫時真的過不了自己這關，還是先試平的這個再算。

前菜沙律是什果，沒upgrade溫泉蛋，看到隔離檯和我上次食是一樣的，受騙過一次就夠了。

麵豉湯幾夠味，不錯，比上次的南瓜湯好多了，日式飯還是配日式湯吧。

鰻魚飯上有大量的木魚、蔥、蘿蔔絲、蕃茄、酸薑，有點反感，因為好味道的鰻魚飯根本不用這些來增味。

鰻魚一如所料只有一條，吃下去一點骨都沒有，師傅處理功夫不錯。

筷子輕輕一夾已能分開鰻魚，火喉不錯。

吃下去稍嫌不夠肥，如果能用肥美一點的鰻魚會更好。

餐飲可選朱古力，好久沒喝，感覺很高興。

吃過這個鰻魚飯，對AA級鰻魚飯有點興趣，但一想起要過$100，心中始終過不了自己這一關。

回家後有緣看到舊的飲食男女，才知道原來福井有專訪。

鰻魚飯雖然不錯，但傳媒說到天上有地下無，感覺難免覺得有點失實。

如果對自家鰻魚飯有信心，不妨把最原汁原味的表現出來吧。

福井茶室餐單提供日本菜, 日式西餐等推介美食位於灣仔區，餐廳座位數未知人均消費約$50以下，結賬可以用現金。

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福井茶室餐廳詳細資料：

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