新加坡無骨海南雞飯:

食海南雞當然要揀油飯,油飯幾香口,雞件皮唔係好薄但肉算係嫩滑厚身,份量好充足。
鮮魚湯龍躉頭米線:

湯幾甜,但因為魚肉經過油炸,令到個湯變到幾油,整體味道ok,但我較鍾意佢個海南雞飯。
套餐自選小食分別揀左新加坡魚餅同雞肉串。
新加坡魚餅:

味道不過不失,偏油。
雞肉串:

醬汁惹味,相比起魚餅冇咁油,雞肉幾嫩滑,唔錯!


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



