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
午餐定價$46-58，滑蛋飯可配叉燒、蝦仁或雙拼，套餐跟奶茶或咖啡，凍飲加兩蚊；湯粉一律可轉，加錢就得。日本滑蛋叉燒蝦仁雙拼飯 $58有九成人都點滑蛋飯，較為罐頭，唔會種新鮮熱辣感。白飯已加豉油，蓋上滑蛋，叉燒、蝦仁各放一邊，賣相吸引，不消一會，豉油就已經滲進飯粒，唔會水汪汪。標明使用日本雞蛋，香滑不老，保留蛋汁，淡淡蛋味
同順興嘅唔同，冇咁油膩，但就冇左蔥油香。叉燒唔係主角，我亦無期望太高，唔乾柴就收貨；至於蝦仁亦爽口
無需怕飯太鹹，因為豉油係甜的，反而我仲覺得略甜。輕鬆食完成碟飯，但無過份飽滯感，比起某啲茶記嘅老蛋叉燒飯確係上班族恩物。鮮忌廉雞湯鮑魚火腿絲通粉、4.3牛奶滑蛋 $46 +奶油大脆豬 +$5原本湯粉跟牛油麥包多士，可加錢轉脆豬。鮮忌廉雞湯就係金寶開到好稀好稀嘅味道，湯有點少，而唔係好夠熱。火腿絲、鮑絲份量唔多唔少，通粉係有紋的，唔會淥得好腍
脆豬鬆軟，奶油搽得唔會太hea，用5蚊加都抵食嘅；滑蛋中規中矩，唔係好夠牛乳味。凍檸茶 +$2、凍忌廉咖啡 +$2…Read More
