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
須然話坐落於冷氣開放的市政大廈, 但係冷氣真係唔夠強食食吓會覺得有點熱 ....唔好理咁多, 食飯至上 
$68的原盅雞燉翅(一位)價錢咁抵, 當然唔好要求咁高 ~平心而論, 雞湯味算濃郁, 魚翅量亦唔少 .餐牌內仲有其他高價位魚翅, 但個人覺得$68的已經好okok !!!$38(隻)蒜蓉蟶子王蟶子王大大隻, 肉質爽, 但沒有太大驚喜 .王子豆腐 (??)menu上寫住<不可不試>之作又真係幾有驚喜喎 炸過嘅豆腐配上特製醬料 (個味好似有咸蛋黃?!)唔會太膩但味道幾濃, i m loving it ~招牌風沙雞勁多嘅炸蒜覆蓋住半隻雞, 雞肉鮮嫩而且蒜味濃烈, 送飯一流 ~全晚最中伏嘅$98怪味一支梅(??)其實即係燒汁豬肋骨肉 .我同屋企人一致認為唔好味 ><可能唔合口味啦, 總覺得個燒汁味好怪 ...無可否認, 銖記比起一般大排檔食物種類較多服務不錯但價錢偏高, 而且味精真係落得幾重手 !!!希望將來再幫襯時, 味精情況可以有所改善 …Read More
雞炖翅 - 一疏疏嘅翅連雞一齊炖,翅身爽口, 重有成四疏添,雞湯清甜. 一個字"正" 馬拉盞炒通菜 - 唔太濃味嘅馬拉盞, 味道都可以, 不過油咗d.豉椒炒蟶子皇 - 大大隻蟶子皇, 差唔多6吋長, 鮮甜爽口.風沙雞 - 係呢度嘅推介, 風沙其實係乾蒜,而雞係炸既, OK啦!蒜茸蒸開邊蝦 - 朋友食落覺得唔係太新鮮, 又唔係肉身霉, 而係入口唔覺係好新鮮. 不過我無呢個感覺, 只係覺得d 粉絲索晒d 豉油,差咗d.果皮蒸鮑魚 - 果皮味清香, 鮑魚新鮮唔韌,好味.…Read More
…Read More
