苗私房菜 銅鑼灣
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苗私房菜推介
The old gangs met up again after big feast a few days ago, and I had booked the place at Miao Kitchen – the newly open private kitchen for 4 of us. In fact, the place could have hosted 12 people or more, as they have a decent dining room, as well as the huge outdoor space for drinks and cigar tasting. The chef was from a wellknown Chinese restaurant in Macau, but he serves fusionCantonese for us tonight.The appetizer “Four Seasons to Sow (四季苗)” showed up soon after we took our seats.Lake filled with Jade (翠塘湖畔蟹) – pretty good, and the presentation is beautifulPhoenix King Prawn (首爾鳳凰老虎蝦) – this got to be their signature dish. It’s hard to find a better version. I put the first piece in my month and just took a few second to enjoy the soft, and fresh taste with the sauce.. and no, I want to have four pieces, but just got oneTraditional Chinese Fish Maw (鹿兒島花菇燴鰵膠扒) – They got big chuck of fish maw for us to appreciate the collagen. Quite niceFruity Sweet and Sour Pork (富貴鮮果季季紅) OMG this was about as good as I remembered.. classic sweet and sour pork, and I can eat a whole plate of this. Perfect balance of texture.. tender yet slightly charred and crispy on the outsideAbalone in Green Field (碧綠翡翠伴一口鮑魚) – pretty good, actually.. The fresh abalone had a pretty springly texture and the sauce was yummy. The kalian had been peeled and the texture was very crunchyFried Rice and Emien with Truffle (黑松露長壽伊麵拼農家絲苗) – Dishes with black truffle sauce usually are pretty good value for money in terms of the amount of flavor they pack, and this was no exception. After digging into my bowl, I suddenly felt very full. Unfortunately, there was no way that I was gonna stop and not finish this bowl of delicious rice.. this was too good to give upTo Fu Pudding with Bird’s Nest (金絲燕液豆腐花) – pretty good actuallyCertainly, time for good wine and cigar after the meal, and we all stayed late at their terrace. Wives enjoyed themselves with karaoke!
銅鑼灣苗私房菜
| 餐廳分店 | 苗私房菜 |
|---|---|
| 地區 | 銅鑼灣 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 西式,多國菜,酒,山珍海味,私房菜, |
| 人氣指數 | 429 |
| 價錢幾錢 | $201-400 |
苗私房菜訂位
苗私房菜位於銅鑼灣區，詳細地址是銅鑼灣駱克道385號裕安商業大廈4A號舖，餐廳寬敞座位數目共有10個。苗私房菜幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐苗私房菜餐單包括有西式,多國菜,酒,山珍海味,私房菜等美食，付款方式有現金付款。苗私房菜優惠
苗私房菜 評價 相片
The old gangs met up again after big feast a few days ago, and I had booked the place at Miao Kitchen – the newly open private kitchen for 4 of us. In fact, the place could have hosted 12 people or more, as they have a decent dining room, as well as the huge outdoor space for drinks and cigar tasting. The chef was from a wellknown Chinese restaurant in Macau, but he serves fusionCantonese for us tonight.The appetizer “Four Seasons to Sow (四季苗)” showed up soon after we took our seats.Lake filled with Jade (翠塘湖畔蟹) – pretty good, and the presentation is beautifulPhoenix King Prawn (首爾鳳凰老虎蝦) – this got to be their signature dish. It’s hard to find a better version. I put the first piece in my month and just took a few second to enjoy the soft, and fresh taste with the sauce.. and no, I want to have four pieces, but just got oneTraditional Chinese Fish Maw (鹿兒島花菇燴鰵膠扒) – They got big chuck of fish maw for us to appreciate the collagen. Quite niceFruity Sweet and Sour Pork (富貴鮮果季季紅) OMG this was about as good as I remembered.. classic sweet and sour pork, and I can eat a whole plate of this. Perfect balance of texture.. tender yet slightly charred and crispy on the outsideAbalone in Green Field (碧綠翡翠伴一口鮑魚) – pretty good, actually.. The fresh abalone had a pretty springly texture and the sauce was yummy. The kalian had been peeled and the texture was very crunchyFried Rice and Emien with Truffle (黑松露長壽伊麵拼農家絲苗) – Dishes with black truffle sauce usually are pretty good value for money in terms of the amount of flavor they pack, and this was no exception. After digging into my bowl, I suddenly felt very full. Unfortunately, there was no way that I was gonna stop and not finish this bowl of delicious rice.. this was too good to give upTo Fu Pudding with Bird’s Nest (金絲燕液豆腐花) – pretty good actuallyCertainly, time for good wine and cigar after the meal, and we all stayed late at their terrace. Wives enjoyed themselves with karaoke!
從來都唔寫食評，但呢間真係要讚下！因為要搵地方同老細d朋友食晚飯同傾公事，所以一定要搵又可以靜又要好食嘅餐廳又唔能够失禮客人，真係好頭痛。
朋友介紹呢間餐廳坐得好舒服，係酒店五星大㕑下㕑，食中西合壁菜式去到職員熱情招待，原來可以唱k，而且冇wine cockage (下次帶多幾支靚酒先）同客人好受落我地食$588一位有8道菜第一道菜《四季苗》係頭盤四式，有海蜇拼鴨胸，冰鎮豆腐拼麻油皮蛋，鵝肝雲吞，意大利蕃茄。
第一道菜已經好有睇頭，配搭幾特别，期待之後嘅菜式第二道《火焰黃金湯》係南瓜海鮮濃湯，飲落去海鮮味夠濃，面頭有手撕蟹肉，我個人好鐘意，讚第三道《首爾鳳凰老虎蝦》老虎蝦配韓式年糕，佢個秘汁好正第四道《富貴鴛鴦金錢》職員話呢道菜要花幾日去整先夠淋同入味第五道《富貴鮮果季季紅》用新鮮生果配菜嘅咕噜肉，好脆口開謂第六道《白肉紫羅蘭》炒茄子第七道《黑松露長壽伊麵拼農家絲苗》用黑松露汁煮，都唔錯第八道《相思豆腐花》好滑，唔會太甜，但已經好飽呢餐飯好滿意，香港難得嘅好餐廳，自己包哂場又冇開瓶費仲有私人廚師，呢餐飯真係唔貴囉，一晚只做枱客，為嘅係俾客人真正放鬆享受晚餐，所以真係要支持下，我老細話下次食$888食山參海味，有鲍鱼，有燴鰵膠扒食
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苗私房菜餐廳詳細資料：
- 苗私房菜地址: 銅鑼灣駱克道385號裕安商業大廈4A號舖 Miao Kitchen, Shop4 A, Yue On Commercial Building,386 Lockhart Road, Causeway Bay
- 苗私房菜電話:
- 苗私房菜價錢: $201-400
- 分類: 西式,多國菜,酒,山珍海味,私房菜,
- 座位: 10
- 付款: 現金
- FB專頁: 苗私房菜 Facebook
更多苗私房菜相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在粵藝館 (海港城海運大廈)內有任何傳播的風險，粵藝館 (海港城海運大廈)在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳粵藝館 (海港城海運大廈)除了遵守預防及控制疾病的相關規例，粵藝館 (海港城海運大廈)同時建議採取以下措施*粵藝館 (海港城海運大廈) 黃, 粵藝館 (海港城海運大廈) 藍, (粵藝館 (海港城海運大廈) 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
苗私房菜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。
餐廳廚房內苗私房菜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苗私房菜建議是什麼？
- 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）
苗私房菜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