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
金獎名菜：鶴湖蟹影：薑茶的小蟹啫喱，鍋巴上放入拌勻鹹蛋黃的蟹肉、蟹黃及龍蝦肉粒，很好吃。5星
花彫芙蓉蒸蟹拑：花彫蛋白做得十分香滑出色，不會水汪汪的。蟹拑很鮮味，如果再大隻一點便更好了。4.5星
香糟煎泥蜢扒：煎得很香口、野味、少骨，一個不吃魚的人也吃魚。4星
黑醋牛尾鹿筋配荷葉餅：以往多在日式餐廳吃到黑醋做的菜式，今次用於我喜愛的軟滑的牛尾，加上有嚼頭的鹿筋（比較少機會吃），十分野味，放在煲仔內保暖，大大煲都可以慢慢吃，再配上清甜可愛的荷葉餅來送甜甜酸酸的黑醋汁，很好吃！我把整煲都吃光，十分滿足！5星
總結：創意菜色，環境優雅，服務週到，色香味俱全，高水準及抵食的一頓晚餐！
