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
芥末牛柳粒, 芥末汁都唔算好攻鼻, 都好好食
花甲胡椒粉絲湯, 花甲係大隻個種, 都有8隻, 個湯勁有胡椒味, 飲完即暖身
避風塘瀨尿蝦肉, 拆肉炒, 方便懶人, 不過肉質有D淋, 份量都較少
咕嚕肉, 肉厚有汁, 甜酸汁又唔會過龍, 好食椒鹽鮮魷, 肉細, 脆漿多 麻麻地
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事頭婆炒麵：果然鑊氣夠，麵乾身又香口，唔覺油膩，至少食完隻碟都無乜油．比起東寶更好.啫啫雞雜：熱辣辣上檯，又係香口野，雞雜加左酒一齊炒，帶有絲絲酒味，雞腎又爽口又有咬口，雞肝嫩滑軟糯，再呷啖啤酒，一流．椒鹽鮮魷：真係估唔到漿粉可以做得咁薄，可以講大部份酒樓都做唔到，好野．椒鹽竹腸：有人提過係粉腸，都唔理得咁多，外脆內軟，又係一道好多地方食唔到既菜．椒鹽瀨尿蝦：事頭婆講笑話係懶人瀨尿蝦，因為全部已經起殼，每一條都係淨肉，真係名副其實’啖啖肉’，而且好多都帶膏，好香．梅菜蒸肉餅：阿嫂指定菜色，肉質唔多覺有太多師傅，個人覺得唔夠肥肉，有就仲正．響螺瑤柱燉雞腳瘦肉湯：湯色清澈但味香濃，入口順滑．薑汁炒芥蘭：好少出錯既菜，最重要係菜本身夠鮮嫩，至少呢點做到．埋單一人百五，以水準而言係合理．ｐ．ｓ：個位啤酒女郎好攪笑，大家未坐低已經虎視眈眈，阿火唔好意思要左一枝，我地之後都即轉其他啤酒，（因為兩者相差近一倍），佢依然死纏爛打，係要人拒絕佢至得，又何苦呢？阿火．．．你第一次出openrice聚會係同我食，唔知臨走前一餐又係唔係？…Read More
