
晚市不用等位,這裡較澳牛坐得舒適,店員有禮貌而且服務有效率。
校長多士($25) : 一上場就吸引附近食客的目光,黑松露在空氣中散發著獨有香氣,芝士味道濃郁。
厚切多士烘得香脆,黑松露與焗溶芝士的味道很配合,店員還跟我們說校長多士「永不加價」。

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常餐 ($36): 有牛油多士、义燒意粉、火腿雙蛋和熱飲。
义燒分量好少,湯底清。火腿雙蛋可轉炒蛋,炒蛋炒得嫩滑。厚切牛油多士微熱,烤得外脆內軟。




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




