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
原隻鮑魚燒賣皇 (得奬) : 大大只的原隻飽魚淋上了鮑魚汁, 放在燒賣上, 賣相吸引, 而燒賣內有多隻爽口的蝦
芝心海皇千絲春卷 (得奬) : 春卷内有蝦丶帶子丶菇和芝士, 而外圍以麵線包着春卷, 經油炸後餡料濕潤, 而外圍脆脆的, 多層口感。
旋風黃金流沙包 (得奬) : 黃金流沙包一口咬下去, 滿滿的奶黃流沙溢出, 滿口香甜。 
海皇太子餃 (得奬) : 餃子皮薄, 包着蝦和魚肉, 還有些芹菜, 充滿香味的餃子。
真功夫潮州蒸粉果 (得奬) : 粉果内有蝦米丶沙葛丶葱和花生, 餡料載得滿滿的, 口感豐富。
惹味潮州咸菜胡椒豬肚 : 以砂鍋呈上, 咸菜和豬肚份量不少。 以傳統潮州烹調做法, 胡椒味重而又香。
