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
打開之後見到份量都唔少，仲更加心心眼，今次2個人點左3樣野1）小菜紅燒豆腐跟飯2）雪菜鴨絲炆米3）齋滷味（細）首先講下紅燒豆腐，除左豆腐外，仲有冬菇同菜心，幾大盒，呢間餐廳嘅味道係比較主家feel，無咩味精，比較淡味，感覺食完會好健康果種。間唔中食下係唔錯嘅選擇。之後講下鴨絲炆米，用左腐皮黎做鴨絲，另外仲有3色椒，芽菜，冬菇，菜心做配料，好足料，呢個就真係好淡，如果落多少少鹽會好好多。齋滷味，一望落去齋鴨已經好想食，之後就係一粒粒深色果款，好入味。紅色一粒粒似叉燒嘅係的覺得最好味，至於酸齋就比平時嘅偏淡，個人覺得比較失色。…Read More
一、粟米豆腐羮挺大碗，有豆腐、粟米、疑似油炸鬼的麵筋，材料多，味道清清地，最好不覺鹹而有粟米甜，喜歡的可加胡椒粉
二、魚香茄子煲熱辣辣滾著上枱，滿滿的茄子，煮得很腍而且只是微微的辣，同樣只是少少鹹，標榜健康，不錯!三、豉汁素鰻魚煲用紫菜卷著腐皮卷模仿鰻魚，裡面還有燈籠椒和菜心，本身就喜歡紫菜，所以都很喜歡這個煲!四、自家製齋滷味(細 $35)齋之中我最愛就是齋滷味，這裡出品好好食
，拼盤有7款，特別喜歡齋叉燒和麵筋，而且夠「凍」，因我不太喜歡不冷不熱的，而且細份都很多呢！我倆點的二人餐已經太豐富了，未能完全吃光兩個煲仔菜，真的太超值，不會過鹹又不油膩，飽到頂住個肚走，有機會一定會再來!…Read More
