[茶餐廳] 七重天 @ Aberdeen Aberdeen

小叻

剛剛去左七重天食lunch.早排聽聞轉左手咪去試下囉~ 果然係boston take over 左~ 我認得個老闆娘~ 入去睇餐牌... 驟眼睇同Boston 差唔多﹐但係唔知佢地想點~ 炒飯炒麵都話加魚翅~ 有D就加花膠魚肚~ 最頂隱就係"豉油皇花膠香菇炒麵"~價錢都幾貴下~ 約$8.5 - $9.5 ~ 凍飲加$1﹐ 特別熱飲加$0.5。
好似差過以前boston~ 服務態度亦麻麻~ 等左好先黎落單~

布小熊

OMG! I CANNOT go there! WHY do you want 魚翅 in everything!!!!
This is the first time I heard ppl make 花膠炒麵. I don't think using ingredient that sounds expansive will make any food taste better.
Please don't eat 魚翅 if you can... save the sharks.

B仔

琴晚同愛人去食DINNER。冇叫D奇異食物。。。
叫左PRIME RIB餐同鐵板餐。。。OK啦～ 冇以前BOSTON咁好食，不過平過以前。好食過以前七重天。。。

小叻

我記得好似有﹕
XO魚翅海鮮炒飯~
??花膠魚肚炒河~ 等等~ 由其是炒飯...全部都會有魚翅的~ 我諗佢地炒麵炒河配花膠卦?
你去睇下個餐牌就知我講乜架啦~ 我O晒嘴囉~  佢地唔係諗住加魚翅花膠魚肚就high class 左?

B仔

我記得好似有﹕
XO魚翅海鮮炒飯~
??花膠魚肚炒河~ 等等~ 由其是炒飯...全部都會有魚翅的~ 我諗佢地炒麵炒河配花膠卦?
你去睇下個餐牌就知我講乜架啦~ 我O晒嘴囉~  佢地唔係諗住加魚翅花膠魚肚就high class 左? :tk_3 ...
小叻 發表於 2009-3-23 16:02

最頂癮係：鐵板鮑魚拼雞扒，跟餐飲，飯，意粉，甜品

小叻

最頂癮係：鐵板鮑魚拼雞扒，跟餐飲，飯，意粉，甜品
B仔 發表於 23-3-2009 15:15

haha 鐵板鮑魚~ wahahaa..  come on...gees..

oh by the way.. 我男友叫左牛利~ 個餐牌寫配意粉通粉...etc Pasta類~ 甘咪問佢配薯蓉薯條得唔得~ 佢地話要加$1.50~ 好唔抵囉~﹗

Nam

睇完你哋咁講，有啲想笑！
感覺上好似驚死人唔知佢哋係 "高級餐廳""用料名貴"~

somewhereintime

最頂癮係：鐵板鮑魚拼雞扒，跟餐飲，飯，意粉，甜品
B仔 發表於 2009-3-23 15:15

Very interesting menu indeed,  what type/or grade of abalone would they use?
I would go to chinese restaurant if I want dried seafood prepared properly.
And they do not have to include beverage and desserts if they want to be recognized
as high class Western restaurant. For instant, Italian restaurant would charge $15 for  
Spaghetti Bolognese a la carte without getting complain because of the cost of ingredients and intensive labour, but in Cha restaurant, it is just a cheap side dish for e.g. Deefried Chicken wings

peter236

I went there and saw the ex-Boston owner there. He was very kind, and just like when he was at Boston, came out and talked to customers several times.

He seems to know how to run a HK cafe. His style management is always better than most other cafe. The next step for him is to take the cafe to the next level. He should upgrade the ingredients and service to higher class and then charge a higher price accordingly.

somewhereintime

9# peter236
Please note that I'm not against any particular restaurant, especially the one that I haven't tried. In here I was commenting about the menu concept, however, I have no
intention to be offensive.  In Vancouver, I've never seen a  Hong Kong style Western restaurant to be comparable to those in HK, the Brock House cater to Hong Kong celebrities but it is much more class than average.. In order make a restaurant works, there is the trinity: the cook brigade, the management and well-trained staffs. When was the last time you seen a properly trained waiter/ress in a Chinese steak house or Cha restaurant? I've never.  90% do not even know how to set up a table properly, table etiquette, what is that? Wine pairing: get a life. That is why they got stuck in Cha Chan Tang for ever.