To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
天氣凍就好想食熱辣辣嘅野，見到有煲仔就二話不說叫番個！岀哂煙一上枱有少少打邊爐feel～成個煲好足料，除咗金菇同素牛之外，仲有入晒沙嗲味嘅粉絲，個汁同餸用嚟送飯真係好正！沙嗲金菇素牛煲 $70雪菜素肉絲湯米就見得多，素鴨絲湯米都就第一次見到～鴨絲本身已經入味，浸埋入湯仲好味，加埋咸香雪菜都幾惹味
雪菜鴨絲湯米 $50/碗聽老闆娘講係最近新岀既，於是就決定試一試！入口有啖啖南瓜蓉，不會太咸又不油，配埋素翅味道清淡得宜～南瓜素翅 $40/碗腐皮包著素肉炸左，再用酸甜汁煮，有種外脆內軟感覺～本身以為放耐左會淋左無咁好食，點知食到最後都仲有少少脆，索咗啲汁仲好入口～金沙卷 $70雖然要行條斜路仔上黎，不過野食好味同抵食就抵番哂
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