餐牌上都幾多款式,有素湯羹、煲仔菜、小菜、齋滷味同埋各類炸物等

麻婆豆腐(65hkd)
用豆干碎取代了免治豬肉,口感味道上完全冇違和感,用了硬豆腐,所以不容易煮到太碎或者爛咗,辣度剛好

魚香茄子煲(70hkd)
總覺得原個煲上特別有誠意,茄子好軟腍,煮到入哂味,有淡淡南乳醬香,適合配飯~

欖菜冬菇炒飯(65hkd)
跟餐有老火湯送,足料無味精,似屋企人煲的味道,食得好舒服的一個粉飯,冬菇味好出,芥蘭粒增加口感,炒飯油亮,賣相好有食慾



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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






