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
在冷盤方面，某d食物大家可以選擇標準size或輕盈size。我吔想試唔同嘢，所以兩個冷盤都係輕盈size。海蜇同四喜烤麩正常味道，冇咩特別。而食上海嘢點可以少得小籠包，今次叫咗原味同蟹粉，兩款都有好多湯汁，但我鍾意蟹粉多d，因為更加香
至於香葱芝麻餅就外脆內軟，仲有肉鬆，有驚喜
菜肉雲吞麵加排骨，面係師傅即場拉ge，口感比較軟，我覺得都ok最期待ge就係呢個蟹粉扒素鵝，真係超多蟹粉嫁
多到可以用番d蟹粉嚟撈面，正！正！正！黑醋骨都可以，奶油津白就咸咗少少原本想食埋個豆沙窩餅，點知賣哂lu…Read More
