| Restaurant: | Tim Ho Wan, the Dim-Sum Specialists |
|---|---|
| Info: |
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
豬潤腸粉,我地2個都未試過食豬潤做料既腸粉,所以就一於試下.個皮係薄同滑既!又唔會薄到一夾就穿
蝦餃 無話特別好味,不過就唔會好似出面D酒樓咁蒸到個皮爛哂
煎蘿蔔糕,唔多料,夾落去會散開.所以呢個係最一般
流沙奶皇煎堆 飽到上心口 老公都話要試. 奶皇係咸咸地果隻,唔係吉士,煎堆炸得幾好,係新鮮既!
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