明圓早點
4.7/5
★
基於 8 評論
Contact 明圓早點
| 地址 ： | 807, Taiwan, Kaohsiung City, Sanmin District, Beiping 1st St, 175號明圓早點 |
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| 電話 ： | 📞 +8878 | ||||||||||||||
| 網站 ： | https://www.facebook.com/%25E6%2598%258E%25E5%259C%2593%25E6%2597%25A9%25E9%25BB%259E-106120867528983/ | ||||||||||||||
| Opening hours : |
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| 分類： |
早餐餐廳
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| 城市 ： | st St |
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淑
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淑娟 on Google
★ ★ ★ ★ ★ 燒肉土司好吃，裡面有洋蔥很清爽，老闆很客氣
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J
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Jackson on Google
★ ★ ★ ★ ★ 環境乾淨，服務態度好。漢堡蛋好吃，不會太乾。手工蛋餅也不錯喔
 The environment is clean and the service attitude is good. The hamburger eggs are delicious and not too dry. Handmade quiche is also good
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C
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Christine Liu on Google
★ ★ ★ ★ ★ 服務態度好，價格經濟實惠。
店內沒有什麼裝潢，地板是有點老舊的磁磚，所以看起來不是很漂亮，但清潔做得很好，桌面、地板都很乾淨。
東西好吃，手工蛋餅皮讚！
Good service attitude and affordable prices.
There is no decoration in the store, the floor is a bit old tiles, so it does not look very beautiful, but the cleaning is done very well, the desktop and floor are very clean.
Things are delicious, handmade quiche Pizan!
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曾
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曾群耀 on Google
★ ★ ★ ★ ★ 口味中上，東西不貴，老闆娘親切。
The taste is medium to high, the things are not expensive, and the proprietress is kind.
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陳
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陳櫻蒲 on Google
★ ★ ★ ★ ★ 餐點算中式，蛋餅有分兩種餅皮手工和普通的，手工蛋餅是軟的，但是會煎的焦脆，口感軟中帶脆，推個蔬菜蛋餅是蠻好吃的。
The meal is Chinese-style. There are two kinds of egg cakes: handmade and ordinary. The handmade egg cake is soft, but it will be fried and crispy, and the taste is soft and crisp. Pushing a vegetable egg cake is quite delicious.
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V
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Vega Yang on Google
★ ★ ★ ★ ★ 泡菜鍋燒是我在外面跑吃過最好吃的泡菜鍋燒意麵，配料豐富，價位平民
Kimchi pot burnt is the best kimchi pot burnt pasta I've ever eaten outside, with rich ingredients and affordable price
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鄧
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鄧耀宗 on Google
★ ★ ★ ★ ★ 蛋餅皮有分兩種，我是吃手工的，整體吃起來還不賴，價格也很親民！
There are two kinds of egg pie crusts. I eat handmade ones. The overall taste is not bad, and the price is very close to the people!
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c
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cy Lin on Google
★ ★ ★ ★ ★ They have 2 kinds of Danbin skin, one is hand made, another is mass production. I thought the handmade kind will be a bit chewy than entirely soft, but I was wrong, it's very soft. Although I don't like theit Danbin skin but the taste is good.
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