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嘉樂樓 跑馬地

地址: 跑馬地山光道香港賽馬會會所2樓

粵菜,廣東,無翅餐廳,

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嘉樂樓推介

只招待會員

跑馬地嘉樂樓


餐廳分店嘉樂樓
地區跑馬地
電話訂位 29661320
餐單 Menu粵菜,廣東,無翅餐廳,
人氣指數 348
價錢幾錢$201-400

嘉樂樓訂位

嘉樂樓位於跑馬地區,詳細地址是跑馬地山光道香港賽馬會會所2樓,餐廳寬敞座位數目共有未知幾多個。嘉樂樓幾錢?價錢優惠後人均消費大約$201-400埋單,早餐午餐晚餐嘉樂樓餐單包括有粵菜,(廣東),無翅餐廳等美食,付款方式有現金,銀聯付款,Booking網上訂位可以電話致電 29661320 查詢訂座。


嘉樂樓優惠


嘉樂樓 評價 相片

6 of us for Dim sum lunch on 1 table.Favorite dish of the day: 鹹水角. Skin was crispy and chewy 👍🏼Char Siu 腸粉 dough was soft but firm. 👍🏼XO fried 腸粉 delightfully crispy 👍🏼Fried rice with crab and 櫻花蝦 prob the best of its kind I have tasted. Loved that they mixed in the crispy 米通 👍🏼Less noteworthy dishes:Squid cake with corn okChar siu bun ok蝦餃 skin fell apart when I tried to get mine燒賣 too hardChar Siu ok. Could be more burnt. Goose ok only.Strips of bitter 瓜 with shrimps in broth. Too bitter for me but they said it was ok. Dessert: 桂花糕 fell apart when I tried to fork mine to my plate. 涼粉. Not a match with the assorted melons. In summary: ok. Good for family gatherings given good service and spacious tables.

每次同家人去馬會會所飲茶,我都最喜愛呢款甜品 焗栗蓉西米布甸,係我必點之美食😋 香脆既酥皮🥧濃郁綿滑既栗子蓉🌰配搭西米🍮好好食😍 精緻既點心,就是如此令人難忘..後面都是平時食開既點心,水準從來唔會差❤️ 蝦餃、燒賣同鮮蝦腸粉,蝦大大隻好爽口,XO醬炒腸粉炒得夠鑊氣,XO醬夠惹味,真係各有特色🤩 春卷卜卜脆,牛肉果與粉果都唔錯!不忘叫多碟叉燒菠蘿包,本身幾鍾意食呢款,菠蘿包面好脆,甜甜地,而叉燒餡都幾足好好味!

Grandma was treating her friend to dinner, and she picked her favorite venue, The Gallop at The Jockey Club.  The younger generation of the family already knows that the chefs at The Gallop season the dishes aggressively, but the dishes tonight were saltier than usual.My aunt made the reservation for the 10 of us and reserved a table in the secluded section towards the back of the restaurant.  We had more privacy in the secluded section that only has two tables, but the servers were not checking on us regularly, so we had to try to get the attention of the servers in the main dining room which was very difficult since they weren't really looking into the secluded area most of the time.  Other than not being able to grab the attention of the servers when we needed something, the servers were pretty attentive in changing our plates when they served the dishes. The dishes were served at a good pace where we didn't feel rushed to finish each course, and we didn't have to wait a long time between dishes.Tossed Cucumber with Peanuts and Dark Vinegar: This is one of the dishes that actually lacked seasoning where we could hardly taste the vinegar.  The cucumber pieces were very fresh and crunchy, but they had hardly any vinegar on them.Barbecued Pork Glazed with Honey: The barbecued pork was very tender, and the seasoning was pretty balanced between the honey and the marinade.Jelly Fish with Chinese Celery and Sesame Oil: I prefer jelly fish with vinegar, so I didn't really like having it with just sesame oil.Marinated Goose Sliced ''Chao Zhou'' Style: The marinate was too salty and lacked the flavor of Chiu Chow seasoning, so the soy sauce marinate was flatly salty.  Although the dish claimed to be "Chao Zhou" style, it didn't have the distinct flavor of the Chiu Chow style marinated goose.Sauteed Diced Australian Beef Tenderloin with Black Pepper: This was another dish that was seasoned aggresively leaving us begging for water.  The beef tenderloin lacked any real texture, so while it was tender enough for the more senior members at the table, I wish it had a stronger chew.Soy Sauce Chicken in Clay Pot: This is one of the signature dishes at the restaurant, but my brother and I have always said that the soy sauce marinade was way too salty.  The saving grace was that the chicken was really tender; even the breast pieces were not tough.  We would always have it with a lot of rice to balance out the very salty flavor.Lobster with Egg Noodles: To me, lobster always feels overcooked at Chinese restaurants, and it was the case here as well.  As the lobsters were pretty large in size, the lobster meat was quite tough.  The egg noodles had a very strong alkaline flavor, and I actually asked for red vinegar so that I could finish the noodles.Sauteed Shredded Pork with Soya Beans Dried Bean Curd and Preserved Vegetables:  I guess my grandma was trying to be healthy by ordering a dish with more greens, but this dish just came out flat.  Maybe our taste buds were already quite numb to salt at this point that none of the ingredients or flavors really stood out in this dish.  For a lack of a better word, this dish was just meh!StirFried Chinese Lettuce with Preserved Shrimp Paste Served in Sizzling Clay Pot: This dish used to be served where they toss the lettuce in the sizzling clay pot at the table, but tonight, the lettuce was already tossed with the shrimp paste.  My brother and I have already learned the trick to avoiding the salty shrimp paste seasoning in this dish by only picking up the lettuce pieces that are on top.  The lettuce had a nice crunch, and since we didn't get the pieces soaked in shrimp paste, it tasted pretty good.DeepFried Glutinous Dumplings with Egg Custard: This is one of the newer dessert offerings on the menu.  The dumpling shell had a nice crispy exterior and chewy interior.  Although the Chinese name of the dish suggested that the egg custard filling should be lavalike, it was a little more viscous than expected, but the filling had an appealing strong egg flavor.Crispy Egg Fritters with Honey: The egg fritters had a very airy texture and lacked any real crispiness or crunch to them, and there wasn't enough honey drizzled on them.Baked Egg Tartlets: The egg tartlets had a very thick shell and there wasn't enough egg filling, and the egg filling had shrunk from sitting around for too long.Steamed Whole Sponge Cake with Olive Seeds: The sponge cake was served in the steamer, and it was very hot when served.  The sponge cake had a nicelybalanced sweetness, and it was light and airy.The dishes at The Gallop at The Jockey Club are usually seasoned aggressively, and for my grandma, it's perfect since her palate has become less sensitive, so she prefers heavilyseasoned food.  The restaurant is a favorite of hers since the service is usually good, the decor is nice and clean, she likes the food, and it's convenient for the family since we can easily park our cars at the clubhouse.  We've been going regularly to the restaurant for years and will probably continue going there in the future.

今次選了跑馬地這間酒樓食個家庭便飯。

一行五人, 便叫了五個小菜, 一個例湯 及四個白粥。

肉鬆四季豆ok, 不會太鹹及太油, 清清地幾好。

菠蘿咕嚕肉就有些失色了, 啲肉用咗普通豬肉粒及沒有醃過入味, 咬落去肉質比較恨, 甜酸汁唔夠未, 比較淡口。

炸子雞很好, 夠入味又唔會炸燶曬。

鹹蛋蒸豬肉比較淡口, 很少會食到這麼輕味道的。

例湯夠老火, 一共分到8小碗。

蝦子柚皮就唔得啦, 這個菜成本很平, 但師傅的功力要很足夠才可以做得好食, 柚皮有些少苦澀味, 吃不到柚皮的香味, 菜膽的腳還見到有洗不乾淨的黑色點! 白粥夠綿,ok的。

以往水準十分穩定, 今次唔知點解跌wok了。

公司團年飯來到馬會食飯,呢度d中菜超有水準 先來個湯,螺頭煲雞,無味精但好鮮甜 清蒸豆腐,豆腐唔特別,但個鼓油永遠屋企整唔到 片皮鴨佢片得幾好,夠多肉,我唔鐘意真係片到得反d皮同肥膏,呢度連埋一塊肉食,好正 海鮮中龍蝦一直係我至愛,多數食伊面底,但佢係幼面底,好特別,龍蝦亦好新鮮好彈牙 蟹煲一上枱已經超香,粉絲好乾身,好濃味,我鐘意,正! 生菜包,碎肉加左松子,口感多左當堂特別左好味左 中式牛柳好傳統,好回味 甜品時間已經好飽,仲來蛋達,原來個個話飽都唔想食,但老闆叫食唯有硬食啦,但點知⋯食落好好食,唔太甜但新鮮微暖,好正 勁飽仲食包=.= so far ookk啦 女人甜品多個胃,呢個糕點唔太甜但煙煙un un,味道不錯

嘉樂樓餐單提供粵菜,(廣東),無翅餐廳等推介美食位於跑馬地區,餐廳座位數未知人均消費約$201-400,結賬可以用現金,銀聯,Booking訂位可以電話致電29661320查詢。





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香港餐廳2023推介03月


為減低冠狀病毒病在光仙日本料理研究所內有任何傳播的風險,光仙日本料理研究所在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳光仙日本料理研究所除了遵守預防及控制疾病的相關規例,光仙日本料理研究所同時建議採取以下措施*光仙日本料理研究所 黃, 光仙日本料理研究所 藍, (光仙日本料理研究所 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

嘉樂樓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。

餐廳廚房內嘉樂樓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:
    1. 精明選擇:選擇安全的原材料
    2. 保持清潔:保持雙手及用具清潔
    3. 生熟分開:分開生熟食物
    4. 煮熟食物:徹底煮熟食物
    5. 安全溫度:把食物存放於安全溫度
    6. 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嘉樂樓建議是什麼?

  1. 工作人員須謹記:定期檢查體溫
  2. 工作期間,戴上口罩
  3. 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
  4. 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)
  5. 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
  6. 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
  7. (例如先用抹手紙包裹著水龍頭,才把水龍頭關上)

嘉樂樓餐廳內大家應如何減少社交接觸?

  1. 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:
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 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
  5. 在服務櫃枱加設屏障,減少顧客與員工直接面對面接觸
  6. 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)
  7. 安排員工分批工作、休息及用膳

我可不可以評論一下這間餐廳嘉樂樓的好與壞?

你可以這餐廳發表嘉樂樓意見及討論,可以用上面的facebook留這功能與其他食家交流。

為什麼嘉樂樓不能電話訂位?

個別餐廳假日及繁忙時間會可能需於餐廳到現場排隊攞位,建議早一兩星期期打電話詢問嘉樂樓訂位方法。

我可以刪除嘉樂樓在feehk.com香港餐廳推介嗎?

我們絕少會刪除已刊登的餐廳,惟當我們證實已刊出的餐廳嘉樂樓違規時,將可能會刪除餐廳。

為什麼要確認嘉樂樓餐廳內容全為屬實?

作為一個讓公眾自由發表言論的平台,有責任及義務向用戶提醒一些有可能被忽略的事宜,以保障各方面的利益。如會員提交的餐廳因當中內容含有嚴重指控,在審批的過程中被評估為有潛在法律風險*,故我們會要求會員確認有關餐廳的內容完全屬實。

如果我懷疑餐廳嘉樂樓是虛假陳述的可以怎樣做?

如果你想發表對嘉樂樓的意見,可以Email檢舉,我們收到檢討會跟進調查。請詳細列明檢舉理由,如有相關證據亦可一併提交,以加快調查進度。檢舉制度採用匿名方式進行,檢舉者的身份將會完全保密。

為甚麼之前已刊登了的餐廳會被突然被刪除?

有時候,一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登,但我們設有餐廳檢舉制度,訪客有權向我們檢舉有問題的餐廳,如經跟進後證實餐廳犯規,管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳,不過在一些特別情況下可能會刪除餐廳。

為什麼看不到嘉樂樓黃藍立場,嘉樂樓黃定藍是黃店還是藍店呢?

如果沒有看到嘉樂樓藍黃相關資料代表暫時沒有人評論,你可以於上面留言告訴大家討論。

網站平台feehk跟嘉樂樓 openrice裡的差異是什麼?

有別於openrice複雜多功能,本網站主要目的讓用戶可以最方便地得到想要的資訊如電話和地址搜尋,更快和省時得到重點資料。