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
容記蝦餃皇，$14.8
蝦餃王大大隻，又真係皮薄餡靚，夠哂彈牙，最主要係茶巿優惠價真係抵到爛，平日$9.8，假日加多$5，都仲係好抵。點心孖寶，$36.8點心孖寶入邊嘅點心多數都係中點及大點，就揀咗鮮竹牛肉球同埋豉汁蒸鳳爪。鮮竹牛肉球牛肉球size超大粒，主要加入咗馬蹄爽口啲，點喼汁係典型食法。豉汁蒸鳳爪一籠鳳爪都有四至五隻，香濃嘅醬汁夠入味，真係會撰埋啲骨。薑蔥牛柏葉，$38牛柏葉嘅醬汁調味都好唔錯，有少少辣又夠濃味，索哂啲味食一流口感。蟹籽燒賣皇，$21.8燒賣王加入咗冬菇粒調味，肥豬肉又軟淋，點豉油辣椒油食係熊妹認為最佳食法。四寶滑雞扎，$34.8豆腐皮包裹住或雞肉、厚切火腿條及豬皮去蒸，一口食晒四款材料，滋味無窮。素翅灌湯餃，$21.8真係有一條條素翅，好有咬口，一啖啖灌湯餃肉連湯一齊食，夠哂濕潤。韭黃鮮蝦腸，$34三大條蝦腸好滑溜，𠽌一聲入口，滑嘟嘟的米漿配合彈牙蝦肉，荷香珍珠雞，$21.8兩隻珍珠雞蒸到啱啱好，內裡有叉燒肥肉緊饀料，醬汁濃味滲入糯米飯食。潮州蒸粉果，$21.8一籠粉果有四隻，粉果皮唔算好厚，饀料亦唔算好多，細細地一件易啪入口。虎皮尖椒，$51廚房小菜虎皮尖椒竹得好乾身，尖椒本身好夠辣，加點豆豉同蒜蓉去炒夠哂惹味。大師干炒牛河，$61樹熊最愛的干炒牛河，下午茶價都份量大足大大碟，穫氣夠重，河粉乾身，好多片嫩滑牛肉，果然係大師級水準。蓮蓉蒸布甸，$21.8最後，甜品點了招牌蓮蓉整布甸，西米布甸調味唔係好甜，筆到底部綿綿嘅白蓮蓉撈埋一齊食，口感滑溜，每一啖的幸福真係滋味在心頭。茶位，$12📌《容記小菜王》環境場地好大，典型的酒樓格局，有卡位，有好多張多人圓枱，牆身又掛上電視機，好多老友記就係鐘意去酒樓飲茶🫖睇下電視📺打下牙較。📌《容記小菜王》推出的下午茶優惠真係抵到爛，難怪吸引咁多街坊街里下午茶時段過嚟飲啖茶食個包，都平過茶餐廳，希望呢個優惠可以持續長久，相信大家都會繼續支持🦾。…Read More
