接下來嘅炒骨蛋同赫香牛油多士亦都係亮點。炒骨嘅外脆內嫩,搭配香滑嘅蛋,令人垂涎。而赫香牛油多士嘅香氣更係撲鼻而來,牛油嘅香濃同多士嘅酥脆口感完美融合,令人一口接一口停唔落嚟。
紫薯牛乳珍珠奶茶則提供咗完美嘅收尾。紫薯嘅自然甜味同牛奶嘅醇厚結合,珍珠口感 Q 彈,令人驚喜,令整體用餐更加圓滿。
最後,至尊海南雞套餐中嘅海南雞肉質鮮美,搭配嘅老火靚湯更係令人感受到家嘅味道,滋味油飯嘅香氣更係令人難以忘懷。呢餐飯唔單止滿足咗味蕾,亦令我對未來嘅用餐充滿期待。


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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











