等左一陣,入去叫左個常餐,一隻雞脾,一份校長多士
炒蛋幾滑,多士夠鬆軟

1
雞脾皮脆肉滑
奶茶偏甜,但茶味都夠,最特別係個杯,有d懷舊風味


校長多士一份有四件,係芝士加黑松露醬,即焗,夠熱,但係我嫌味太濃,因為芝士同黑松露都比較重味,所以如果配合甜品食合比較好


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



