品味+ 西貢
地址: 西貢普通道183號地下C號舖
最後更新:
品味+推介
This is my first private kitchen experience here in Hong Kong. My family took a trip out to Sai Kung and my brother was raving about this place so we made a reservation. A few initial observations: The owner/chef (Katherine) was extremely nice. We had a tough time finding her restaurant and she came out to the main street to find us and lead us there. Seriously, what restaurant (let alone an owner) would do that? Thumbs up. The place honestly looked like a real restaurant and not what I imagined of a private kitchen. I guess the main difference is the license they have since I don't think they allow too many walkins. It says "No MSG" on their menu which was a big plus in my book. Anyway, onto the food. There was 5 of us so we ordered the following: 1) Abalone with chicken soup: Soup was extremely light but I felt I didn't really taste much abalone. I did see 1 abalone in the soup but it was quite tiny. Not a bad dish to start things off. 2) Stuffed crab shell with apple sald: This was pretty tasty. Kind of felt like eating crab cakes because of the texture and density but still a pretty good dish. Apple salad was ok. 3) Fish head soup with noodles: Soup was flavorful and quite tasty. Might have chosen a thicker noodle to go with it but the vermicelli was decent. 4) Tong yam soup with noodles: When you eat the noodles (a little thinner than udon) they actually taste really nice with the soup. Sadly the soup when you drink it was too salty for me. 5) Hainan chicken and rice: Chicken was pretty good (smooth and light) although nothing special. Rice I thought was quite fragrant. The letdown for me was mainly the sauces. After eating the Hainan chicken in Singapore I truly feel the chicken's taste can be elevated by the sauces. In this case I thought the sauces didn't do all that much. 6) Chocolate seafood pasta: The owner Katherine showed us her fresh homemade pasta dough (the chocolate taste comes from infusing Coco Puffs cereal powder with the dough) and let us smell the difference after she had passed it through the pasta machine (which was slightly more fragrant). We let her choose the sauce and she went with the olive oil based sauce. Overall I thought this dish was tasty but I'm not sure how the chocolate makes it better besides just being 'unique'. Service: This is where I thought they really shined. Katherine was extremely attentive and spent time to explain every dish to us. She also spent the time to spread her food knowledge which I thought was very interesting. This really made the meal pleasant for me. Although none of the dishes I thought were a homerun the overall quality of food was still quite high. For me the service really brought the meal up another notch. Also there was clearly no MSG in their food (as advertised) which was a big plus for me since I hate that dry mouth feeling after a meal out.
西貢品味+
| 餐廳分店 | 品味+ |
|---|---|
| 地區 | 西貢 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 西式,麵包店, |
| 人氣指數 | 431 |
| 價錢幾錢 | $50以下 |
品味+訂位
品味+位於西貢區，詳細地址是西貢普通道183號地下C號舖，餐廳寬敞座位數目共有未知幾多個。品味+幾錢？價錢優惠後人均消費大約$50以下埋單，早餐午餐晚餐品味+餐單包括有西式,麵包店等美食，付款方式有Visa,Master,現金付款。品味+優惠
品味+ 評價 相片
This is my first private kitchen experience here in Hong Kong. My family took a trip out to Sai Kung and my brother was raving about this place so we made a reservation. A few initial observations: The owner/chef (Katherine) was extremely nice. We had a tough time finding her restaurant and she came out to the main street to find us and lead us there. Seriously, what restaurant (let alone an owner) would do that? Thumbs up. The place honestly looked like a real restaurant and not what I imagined of a private kitchen. I guess the main difference is the license they have since I don't think they allow too many walkins. It says "No MSG" on their menu which was a big plus in my book. Anyway, onto the food. There was 5 of us so we ordered the following: 1) Abalone with chicken soup: Soup was extremely light but I felt I didn't really taste much abalone. I did see 1 abalone in the soup but it was quite tiny. Not a bad dish to start things off. 2) Stuffed crab shell with apple sald: This was pretty tasty. Kind of felt like eating crab cakes because of the texture and density but still a pretty good dish. Apple salad was ok. 3) Fish head soup with noodles: Soup was flavorful and quite tasty. Might have chosen a thicker noodle to go with it but the vermicelli was decent. 4) Tong yam soup with noodles: When you eat the noodles (a little thinner than udon) they actually taste really nice with the soup. Sadly the soup when you drink it was too salty for me. 5) Hainan chicken and rice: Chicken was pretty good (smooth and light) although nothing special. Rice I thought was quite fragrant. The letdown for me was mainly the sauces. After eating the Hainan chicken in Singapore I truly feel the chicken's taste can be elevated by the sauces. In this case I thought the sauces didn't do all that much. 6) Chocolate seafood pasta: The owner Katherine showed us her fresh homemade pasta dough (the chocolate taste comes from infusing Coco Puffs cereal powder with the dough) and let us smell the difference after she had passed it through the pasta machine (which was slightly more fragrant). We let her choose the sauce and she went with the olive oil based sauce. Overall I thought this dish was tasty but I'm not sure how the chocolate makes it better besides just being 'unique'. Service: This is where I thought they really shined. Katherine was extremely attentive and spent time to explain every dish to us. She also spent the time to spread her food knowledge which I thought was very interesting. This really made the meal pleasant for me. Although none of the dishes I thought were a homerun the overall quality of food was still quite high. For me the service really brought the meal up another notch. Also there was clearly no MSG in their food (as advertised) which was a big plus for me since I hate that dry mouth feeling after a meal out.
那晚, 陪eatmate來試試這裡的海南雞飯 ~賣相不錯, 飯不黏膩, 可惜不夠油香 ~整體質素ok, 可惜索價偏高, 不會"番桌" ~
阿so試過的其中一間，當時的海南雞飯標價$78，但這晚來到發現原來已加價至$138 (還是$158呢？已經忘記了)，質素用份量非常一般，失望非常！另外是龍躉魚頭、魚片湯米，也是$1XX，魚肉份量少，走過油的魚肉乾而重油味。
奶白色的湯底味道很甜，但又不似是一般魚湯米線的鮮甜，就如加了甜豆漿的味道，反而頗古怪。
當天是星期五晚約七時，由我們到達至離開也沒有另開的客人，是熱潮退了還是因為星期五？只得我們一檯客，店員(老板娘)全程熱情款待，有點點over。
總結：價錢貴、海南雞飯及龍躉魚頭、魚片湯米味道非常一般，不會再來。
聽說這間隱世小店白天是東南亞菜, 晚上是意大利餐廳, 很捧似的, 特意入西貢品嚐.Lunch menu 只有不多於10款的選擇, 平均$150.問是否可点晚上的home made pasta, 厨房說要電話預早訂才行...唯有点了深海龍躉魚頭湯米粉($158)及蟹肉芝士餅(頭盤; 預訂$88) > 朋友本想要多個main course, 但實在太貴, 試了才決定.深海龍躉魚頭湯米粉 很濃, 胡椒,姜味重, 魚新鮮但只有4小件, not sure 是否龍躉.吃完全身很暖, 冬天啱晒蟹肉芝士餅 very good, 配青.紅醋萍菓, 很多蟹肉, 芝士跟蟹肉均沒有搶了對方的鮮味以這個价格, 應該可以吃得更好.更飽
前排睇完阿So 重播，上個禮拜約了朋友去試，點菜都係點翻阿So 介紹的菜，海南雞飯，喇沙，龍躉魚頭米粉等，沒有什麼特別，要選擇的話，我唯有選龍躉魚頭米粉，起碼唔係其它地方有得食。
價錢，唔係平，四個人平均都要$220，論Service，可以講冇，衛生，ok la。
總括來說，起碼吸引唔倒我短時間再去。
您對於西貢餐廳「品味+」有何comment？
品味+餐廳詳細資料：
- 品味+地址: 西貢普通道183號地下C號舖 Prestigio,
- 品味+電話:
- 品味+價錢: $50以下
- 分類: 西式,麵包店,
- 座位: 未知
- 付款: Visa,Master,現金
- FB專頁: 品味+ Facebook
更多品味+相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在味千拉麵內有任何傳播的風險，味千拉麵在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳味千拉麵除了遵守預防及控制疾病的相關規例，味千拉麵同時建議採取以下措施*味千拉麵 黃, 味千拉麵 藍, (味千拉麵 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
品味+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。
餐廳廚房內品味+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品味+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）
品味+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