入口時,先係果酸嘅清香洗走油膩,之後蜂蜜甜味慢慢滲出,黏附喺雞皮上,甜中帶鹹、層次好立體。雞髀位最出色,肉汁充足,啖啖都香。即使用到果味調味,雞本身嘅香氣冇被蓋過,反而更突出咗燒烤嘅炭香。
配埋「百香果蜂蜜醬」一齊食,酸甜更鮮明,好似俾舌頭嚟咗個小驚喜——唔重手、唔膩口,反而越食越開胃。
呢隻火烤雞唔止係一餐飯,而係一場味道對話:果香講柔,雞香講實,最後變成一種好自然嘅平衡感。食完有滿足感,仲多添幾分愉快精氣神。




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

