金東大小廚 筲箕灣
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金東大小廚推介
屹立筲箕灣東大街已久嘅小廚～menu真係超級厚📖超級多野食，以蜑家菜為主，多水上人家嘅菜餚，所以海鮮做得特別出色，偏重口味啱曬我😍😍不過呢幾年出左名之後貴左💰豬潤炒蜆 $208 蜆唔算好大隻，但勝在夠多、鮮味同冇沙，同豬潤意外地夾，仲加左少少薑一齊炒中和豬潤，一定要+5⃣️8⃣️要個米粉！用剩餘嘅汁炒米粉，索曬啲豬潤香救命🆘招牌手撕鴛鴦髀 $188 手撕雞同埋鵝髀，用勁多蔥芝麻同秘製醬汁調味，皮仍然好脆，值得一試但未至於令人驚艷，如果少少辣🤏可能會更加香❓麻辣吊桶仔 $98作為前菜極開胃，有咬口，連旁邊嘅青瓜絲都清埋，不過略顯有d鹹🧂仲有好多野想食🤤🤤
筲箕灣金東大小廚
| 餐廳分店 | 金東大小廚 |
|---|---|
| 地區 | 筲箕灣 |
| 電話訂位 | 25694361 |
| 餐單 Menu | 粵菜,廣東,中菜館, |
| 人氣指數 | 515 |
| 價錢幾錢 | $101-200 |
金東大小廚訂位
金東大小廚位於筲箕灣區，詳細地址是筲箕灣筲箕灣東大街59-99號5號舖，餐廳寬敞座位數目共有未知幾多個。金東大小廚幾錢？價錢優惠後人均消費大約$101-200埋單，早餐午餐晚餐金東大小廚餐單包括有粵菜,(廣東),中菜館等美食，付款方式有Visa,Master,現金,八達通,AE,銀聯,Apple,Pay付款，Booking網上訂位可以電話致電 25694361 查詢訂座。金東大小廚優惠
金東大小廚 評價 相片
屹立筲箕灣東大街已久嘅小廚～menu真係超級厚📖超級多野食，以蜑家菜為主，多水上人家嘅菜餚，所以海鮮做得特別出色，偏重口味啱曬我😍😍不過呢幾年出左名之後貴左💰豬潤炒蜆 $208 蜆唔算好大隻，但勝在夠多、鮮味同冇沙，同豬潤意外地夾，仲加左少少薑一齊炒中和豬潤，一定要+5⃣️8⃣️要個米粉！用剩餘嘅汁炒米粉，索曬啲豬潤香救命🆘招牌手撕鴛鴦髀 $188 手撕雞同埋鵝髀，用勁多蔥芝麻同秘製醬汁調味，皮仍然好脆，值得一試但未至於令人驚艷，如果少少辣🤏可能會更加香❓麻辣吊桶仔 $98作為前菜極開胃，有咬口，連旁邊嘅青瓜絲都清埋，不過略顯有d鹹🧂仲有好多野想食🤤🤤
上個禮拜去了鶴嘴，行完山之後去了東大街食飯，見到，有間私房菜就坐低幫襯下，一坐低個侍應就已經好有禮貌咁俾個餐牌你及問你想飲什麼茶，因為於晚市時段實在太多人太忙碌了，他們都可以沉住氣繼續堅守自己嘅專業操守對客人禮貌相待，真係要讚下佢哋。
好我睇完餐牌之後就點了一個手撕鴛鴦髀（雞髀同鵝髀），食落去最特別的地方是同時間有雞肉同鵝肉在你口中遊走，霎時感覺到同時間食緊兩隻髀嘅滋味，都幾特別。
👍🏻👍🏻😍之後點了一個日式沙拉蝦球，特別之處將煮熟了的蝦球表面再用火燒，再塗上一些醬汁，食落去有種鬆脆嘅感覺，都幾特別。
👍🏻👍🏻😍跟住再點了一個鮮菠蘿咕嚕生炒骨，這個都幾好食，生粉不是太多排骨都新鮮，醬汁酸度適中。
👍🏻👍🏻😊預計都會再去幫襯，因為仲有太多菜式想食，食完再同大家分享。
😘😋
This restaurant is famous for the Tan Ka cuisine, the type of food prepared and common for the group of people who has been living on their boat. With the urban development, this group of people has become essentially nonexistence in HK anymore, so on the night we brought my mother and brother together to try it out.The original restaurant is rather small and the tables are packed so close, but because of the popularity they have now opened another section at the back, with a much larger space, brightly lit and more comfortable. We ordered the Panfried Green Pepper Stuffed with Mashed Catfish ($98). The taste is quite good, with nice savory notes but the size of the green pepper is very small. So even though there are a total of 8 pieces, do not worry that it would be too many, or to look similar to what you might get at other restaurants. Next came the Seasonal Vegetable, and we had picked Watercress in Original Taste ($138) so we can taste the true and best flavors of watercress in my opinion. It delivered that promise, with the watercress fresh and tender, while right now might still be a bit early for this vegetable, it did not have the bitter taste at all. There is no oil added too so the dish is healthy as well. Then came a signature dish Stirfried Clams with Pork Liver in Clay Pot ($208). My favorite in the evening, this is cooked on the table, with a gas stove heating the clay pot which has got clams soaked in a broth with fragrant rice wine, covered with a layer of finely chopped pork liver and then sprinkled with an abundance of spring onion. Waited until the clams were fully opened and cooked, the fresh and sweet taste of the clams, matched perfectly with the pork liver, and the spring onion adding another layer of fragrance. Very good indeed and highly recommend.After finishing the clams, the staff took away the clay pot and added Rice Vermicelli ($58). With the rice vermicelli fully absorbing every single drop of the clams and pork liver essence, it is very tasty and a nobrainer supplement if you have this dish.My mother wanted to have the Baked Mud Crabs with Oil and Salt ($996 for two crabs) so we ordered two. The chef had cut each crab in half, and upon serving we already knew the quality of the crab was very good. Oozing with oil from the yolk, the crab was bursting, with the meat firm and having lots of yolk. Overall another great tasty dish. My only comment is that it is a bit overpriced in my opinion. And given that the crabs are seasonal, make sure you check with the staff before ordering.We also had the Handshredded Chicken (half) with Special Sauce, with an additional Roasted Duck Drumstick ($286). The more firm texture of the chicken suggests that the chicken is freerange, and the flavors are great, with the chicken seasoned well and no need for any dipping sauce. The spring onion and sesame added further to the complexity of the dish. I like the addition of the roasted duck drumstick as it gave a good contrast to the chicken. A good one.The last dish is one we have to wait for nearly an hour, another signature of the restaurant, Tankas' Steamed Salted Fresh Fish with Extra Dried Salted Fish ($800). A large piece of fresh cobia which has been salted, and then having a piece of dried salted threadfin, before being cooked in a clay pot, so that the fish oil from the cobia is extracted and seeped out, mixed with that from the dried threadfin. The fish oil is then mixed with the steamed rice, together with the fish meat is a true wonder of Tan Ka cuisine. For some it might be a bit too oily, but the pure essence is something one should try at least once. Just that it really took quite a long while, especially after you have finished all your other dishes. Not sure why they did not prepare the dish straight after the order is placed and only waited until we finished half of the dish before showing us the fish and started the cooking. The service was good, with the staff happy to provide recommendations but I hope they can talk more the unique cooking and background of some of the dishes as I am sure there are a lot of smart knowledge and traditions behind. The bill was $2,909 for four of us which was not cheap but if you want to try some nice Tan Ka cuisine this is a good choice.
my wife and I were looking for the famous fish ball noodle shop in the same street but we were attracted by the wide variety of foods on the menu outside this shop. we decided to give it a try. It's decorated like a cafe hence don't expect any upscale table service. We ordered from a set menu inclusive the soup of the day and braised grouper head and fillet. In addition we tried the steamed beef meatball and steamed pork burger with rice for dimsum.The soup scored the highest mark as it was of great quality and quantity. Two of us could have 3 bowls each. The soup was well prepared and I guessed that it must be boiled for quite a while. Dimsum were no surprises similar to those you could get anywhere. Braised grouper was also good. We agreed that we should return another time to try again
煲仔飯一般，排骨有啲騷味令人失望， 價錢不合理， 仲要收15蚊一位茶錢另加一。
另一並沒有帳單上顯示，埋單先知，有欺騙成分！另外蝦仔滑雞粥，粥底冇味，一般的鹹雞，蝦仔冇鮮味，有蝦腸，欠衞生，買相嚇人。
叫咗一壺香片茶沖泡一杯已經冇茶味！值一試！
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金東大小廚餐廳詳細資料：
- 金東大小廚地址: 筲箕灣筲箕灣東大街59-99號5號舖 Kam Tung Kitchen, Shop5,59-99 Shau Kei Wan Main Street East, Shau Kei Wan
- 金東大小廚電話: 25694361
- 金東大小廚價錢: $101-200
- 分類: 粵菜,廣東,中菜館,
- 座位: 未知
- 付款: Visa,Master,現金,八達通,AE,銀聯,Apple,Pay
- FB專頁: 金東大小廚 Facebook
更多金東大小廚相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在喜多嬉牡蠣屋內有任何傳播的風險，喜多嬉牡蠣屋在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳喜多嬉牡蠣屋除了遵守預防及控制疾病的相關規例，喜多嬉牡蠣屋同時建議採取以下措施*喜多嬉牡蠣屋 黃, 喜多嬉牡蠣屋 藍, (喜多嬉牡蠣屋 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
金東大小廚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。
餐廳廚房內金東大小廚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金東大小廚建議是什麼？
- 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）
金東大小廚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