嘗滿 觀塘
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嘗滿推介
Went with my family to this private kitchen for dinner. Rather clean and tidy then other similar ones located in Kwun Tong factory buildings.Complimentary chinese soup no MSG and good.石灘桑拿蝦 Shrimp marinated in two different Chinese wines and steamed in a hotpot with hot cooking stone. Shrimps were tasty but the herbs were super tasty. Don't waste the juicy in the pot. Save it for a bowl of rice.老家木耳黃酒雞 this is a classic Hakka dish. The 木耳 tasted good, soaked up all the flavor without losing its texture. Chicken was a bit overcooked as Chef was beware of serving undercooked chicken. The result was that all the flavor of the chicken went into the soup and all the alcohol were gone. Soup tasted fantastic. big portion. Chef may save a few meaty chops and add later.Baked fresh oysters in Port average and big portion.Fried veggies very fresh veggie and big portion.愛爾蘭黑啤燉牛 very tender beef with soft carrot and juicified onion. very good dish to go with rice.牛油雜菌 very big portion. I boxed it home and cooked it with spaghetti the next day. still very tasty.日式清酒煮蜆 this one had stronger alcohol taste. We cancelled the udon supposed to go with it because we were very full by then. But the aroma from the other table meant that we should have the udon to go with the soup.We've ordered 紅豆沙 for dessert well made and not too sweet!Chef Kobe Wong used to be a financial news anchor. Her cooking is homey plus a bit of fusion. She meant to serve big portions because of her own experiences that private kitchens tend to serve in very small portions. She waived our corkage because the next table of 16 were so noisy. Chef came out and interact with us more towards the end of the meal. Waitstaff is green but should improve over time.
觀塘嘗滿
| 餐廳分店 | 嘗滿 |
|---|---|
| 地區 | 觀塘 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 多國菜,海鮮,中菜館,私房菜, |
| 人氣指數 | 449 |
| 價錢幾錢 | $201-400 |
嘗滿訂位
嘗滿位於觀塘區，詳細地址是觀塘成業街19-21號成業工業大廈1樓3室，餐廳寬敞座位數目共有24個。嘗滿幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐嘗滿餐單包括有多國菜,海鮮,中菜館,私房菜等美食，付款方式有現金付款。嘗滿優惠
嘗滿 評價 相片
Went with my family to this private kitchen for dinner. Rather clean and tidy then other similar ones located in Kwun Tong factory buildings.Complimentary chinese soup no MSG and good.石灘桑拿蝦 Shrimp marinated in two different Chinese wines and steamed in a hotpot with hot cooking stone. Shrimps were tasty but the herbs were super tasty. Don't waste the juicy in the pot. Save it for a bowl of rice.老家木耳黃酒雞 this is a classic Hakka dish. The 木耳 tasted good, soaked up all the flavor without losing its texture. Chicken was a bit overcooked as Chef was beware of serving undercooked chicken. The result was that all the flavor of the chicken went into the soup and all the alcohol were gone. Soup tasted fantastic. big portion. Chef may save a few meaty chops and add later.Baked fresh oysters in Port average and big portion.Fried veggies very fresh veggie and big portion.愛爾蘭黑啤燉牛 very tender beef with soft carrot and juicified onion. very good dish to go with rice.牛油雜菌 very big portion. I boxed it home and cooked it with spaghetti the next day. still very tasty.日式清酒煮蜆 this one had stronger alcohol taste. We cancelled the udon supposed to go with it because we were very full by then. But the aroma from the other table meant that we should have the udon to go with the soup.We've ordered 紅豆沙 for dessert well made and not too sweet!Chef Kobe Wong used to be a financial news anchor. Her cooking is homey plus a bit of fusion. She meant to serve big portions because of her own experiences that private kitchens tend to serve in very small portions. She waived our corkage because the next table of 16 were so noisy. Chef came out and interact with us more towards the end of the meal. Waitstaff is green but should improve over time.
同朋友慶祝最後一個二字頭生日，揀咗呢間餐廳，本嚟唔太想，因為太遠，最後被餐牌吸引。
鋪面唔大，唔太嘈可以傾計，招呼一流！食物不錯！四個人食一定食唔晒，打包走～價錢合理，可以話價廉物美！放入自己既美食收藏～
之前已經幫襯過呢度既私房菜，今次膽粗粗要求一個海鮮大餐，由大廚發版，睇當日街市有咩新鮮就食咩，結果喜出望外！當然，要同行友人有d勇氣，同咩都肯試先得！大家一睇到個菜單，12道菜超正！材料新鮮，加埋大廚用心煮，點會輸？個人最愛個芝士焗波士頓龍蝦和秘製醉鮑魚，肉質爽勁，味道濃香。
焗蠔丶貴妃蚌丶扇貝丶龍疐丶花蟹丶蟶子丶蜆。
。
兩個字：鮮。
埋單睇睇個價錢，堅抵！個fd即book再試招牌私房菜，因為佢勁想試傳說中既黒啤牛。
為何去吃? 朋友介紹吃什麼? 晚餐吃了八道菜菜單最欣賞係咩: 1) 桑拿蝦 因為夠大隻同新鮮, 大隻是以中大蝦size為主, 老實說, 外吃要吃到中大型蝦不易啊; 食店人員會先拿生蝦給人客看, 這是禮貌 (雖然看不看我都要吃架拉!)2) 愛爾蘭黑啤燉牛肉那個應是厚厚的牛展, 弄到好冧, 一點不黏牙, 實說, 外吃好少吃到咁大舊牛及咁冧的牛展3) 牛油炒雜菌這味超愛, 味道剛好, 不會太重牛油味, 但又碱甜適中次欣賞係咩:1) 日式清酒煮蜆及雜菜沙律兩個字: 新鮮, 還有份量不少餐廳亦很識做, 十時半收工, 我們一座埋位, 就預先同你講定, 就算佢地到收工時間, 都沒有太強迫我們走, 相信這是不錯的禮貌
1. 冰鎮醉飽魚仔 冇味2. 清酒煮蜆/花甲 上枱的沙白，不是蜆／花甲，肉太細，以大量洋蔥及蔥去煮，無清酒味。
3. 桂花蛋白蒸蟹 一般，蛋白是熟透的, 沒有桂花香味, 螌比較小4. 砵酒焗生蠔 一般食砵酒蠔是熟的，可是這次是很生及不熱的，完全難食。
6. 石灘桑拿蝦 其實是石頭煱焗熟的蝦，像白灼蝦，比較其他食物算是最好了。
5. 東坡賞竹 最差的一道菜，不是味濃, 只有咸味，而且是咸到極，肉又太乾，四舊肉還剩下了兩舊沒辦法食。
7. 黑木耳黃酒鷄 還可以8. 炒雜菜 還可以9. 牛油炒雜菌 還可以餐廳像一個飯堂，沒有間隔，另外一枱高談闊論，漫天粗言穢言，沿路去餐廳時需要經過放滿垃圾車的電梯大堂。
侍應生像暑期工，不會上菜，不會換碟，不會清潔枱面。
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嘗滿餐廳詳細資料：
- 嘗滿地址: 觀塘成業街19-21號成業工業大廈1樓3室 SatisFactory, Unit3,1/ F, Shing Yip Industrial Bldg,19-21 Shing Yip Street, Kwun Tong
- 嘗滿電話:
- 嘗滿價錢: $201-400
- 分類: 多國菜,海鮮,中菜館,私房菜,
- 座位: 24
- 付款: 現金
- FB專頁: 嘗滿 Facebook
更多嘗滿相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在Amy’s Fusion Bento內有任何傳播的風險，Amy’s Fusion Bento在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳Amy’s Fusion Bento除了遵守預防及控制疾病的相關規例，Amy’s Fusion Bento同時建議採取以下措施*Amy’s Fusion Bento 黃, Amy’s Fusion Bento 藍, (Amy’s Fusion Bento 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
嘗滿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。
餐廳廚房內嘗滿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嘗滿建議是什麼？
- 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）
嘗滿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