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
菠菜桃膠忌廉濃湯，其他地方我都未食過呢種大膽又養顏嘅配搭，唔錯。
少辣嘅紅咖哩野菜猴頭菇，咖哩裡面有芋頭、齋雞、西蘭花🥦、椰菜花、香料，雖然唔及正宗咖喱咁香，但齋菜黎講算好食，而且猴頭菇扮雞肉口感真係幾可亂真～拌咖哩食有薄餅仲有糙米飯，超飽！
