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
喺高鐵站行去添好運，要經過一條專用電梯，一上就係reception。星期六晚巿以為會超多人等位，但基本上攞飛等5分鐘到就有位。餐廳佔地都幾大，食客以本地人為主。點餐紙，同其他分店一樣，一眼睇曬，款式比其他分店少(例如尖椒、春卷都冇
)價錢方面，可能位置問題，價錢比其他分店貴一至兩成
酥皮焗叉燒包：添好運嘅焗叉燒包真係特別好食，每次嚟都一定叫呢個「鎮店之寶」，外層麵包我皮又薄又鬆脆，叉燒餡好飽滿，最緊要係新鮮整好，仲係熱辣辣
陳皮牛肉球：(要咗加量喼汁所以睇落好深色)牛肉球食落質感好軟熟，帶一點點陳皮同香茅嘅清香
蜜味叉燒腸：正，好重芫荽香味，腸粉皮夠薄，不過有點過咗火，少咗滑溜嘅質感。家鄉咸水角：一上枱就知出曬事，見到隻碟有好多灰黑色嘅水滴！！！啲水點咁明顯，點解上菜嗰位睇唔到嘅
食嗰陣個心都仲係有啲唔安樂，反正味道唔太特別，外皮有點厚，餡料幾新鮮但份量偏少，食一啖就放棄了。埋單兩位$123，以食物質素嚟講，雖然比其他分店貴咗啲，但價錢都仲係幾親民，不過衛生就一定要改善啦！
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