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| Restaurant: | Fairwood |
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| Info: |
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
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Above information is for reference only. Please check details with the restaurant.
之前食開咖喱雞飯，都好多雞件，今日叫左一碟沙茶雞球飯，雞球只得4件細雞件，我問點解啲雞咁少，職員話係咁多，無意欲加比我，但我坐下後見另外一個客人買同款但比我多雞我返去問，佢話剛賣晒，無得加。
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又有早餐新餐單，吸晴的是鹹牛肉炒蛋白。約半年前已引入茶餐廳的鹹牛肉元素，價格升級。今次的焦點是炒蛋白，炒蛋白比雞蛋困難，而且入口會偏淡。用鹹牛肉來提味是聰明的配搭，充滿新意。選星期六來此店，新開張應有朝氣，在十時光顧，客不多，希望處理得更周到。嘩!蛋白十分濕潤，不會太乾太熟。熱烘烘的，有少許水流出，在可接受範圍。鹹牛肉不太咸，份量少，不會喧賓奪主。麵包亦是剛烘烤。星期六的早餐很重要，給兩日假期一個好開始。更抵讚是原來已開始推廣自携餐具，特別是減用攪拌棒和塑膠飲管。攪拌棒已變為雪條棍。
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