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
淮杞燉螺頭湯，成家人都中意飲湯，所以叫左個例牌飲下，大概可以分到4碗。材料有淮山、雞件、雞腳、螺頭等。湯非常鮮甜，而且雞腳仲煲得好腍，入口有種即溶嘅感覺，熱辣辣飲非常正!
龍蝦孖寶，呢個優惠分別有上湯龍蝦伊麵及燒味，我地燒味就揀左燒雞半隻!燒雞雞皮燒到脆卜卜，雞肉嫩滑入味，非常正!而龍蝦伊麵用上澳洲龍蝦，大概一斤重，龍蝦肉鮮甜彈牙，配上上湯伊麵，伊麵味道唔會太咸，吸收了龍蝦嘅鮮味，味道唔錯!
西蘭花花姿珊瑚蚌，西蘭花脆口，用上魷魚、珊瑚蚌、紅椒、黃椒、木耳一齊炒，顏色非常靚!珊瑚蚌同魷魚爽口彈牙，非常惹味!
