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
黑松露滑蛋三文治用黑松露加蛋炒，蛋夠滑黑松露份量我覺得算多，麵包烘底加分。
五香脆雞翼炸到脆卜卜，外脆內軟，五香粉味夠不過我略嫌鹹咗少少。
黑糖漿雪糕西多士西多士中間搽上花生醬加蛋漿來煎，西多士上面加了雪糕再淋上黑糖漿，牛奶味雪糕上枱已經開始溶化
，搞到要同時間競賽，黑糖漿稍為甜咗少少，又唔可以話唔夾，只係我覺得比較喜歡加普通糖漿來食好味啲。:)新鮮冷壓檸檬茶…Read More
火腿通粉上到嚟發覺有別於其他嘅餐廳，用上比較濃嘅湯底，再配上一啲菜，小弟幾鍾意呢種配搭，不過老婆大人表示鍾意傳統做法嘅火腿通粉多啲。熱檸水一片檸檬都冇，餐廳用果蓉沖出嚟，個人感覺一般般。餐廳名稱：牛奶冰室餐廳地址：荃灣青山公路荃灣段398號愉景新城2樓2029號舖…Read More
