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| Restaurant: | 楓素齋 |
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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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母親大人生日唔想出街食，於是搵左「楓素齋」到會。買夠$800可免運費，不過我地訂得唔多唔夠$800，要自己去拎。自取地點喺火炭既工業邨，有啲隔涉，如果唔想騰黎騰去建議都係比多少少錢運人送上門。叫左3個熱食同一個冷盤，佢地好貼心咁分開左兩袋比我地拎，熱食仲用左保溫袋，拎到返屋企都仲溫笠笠。太史素蛇羹落左好多唔同種類既菇同埋木耳，用黎扮蛇肉。個羹有少少甘味，同啲香草夾得好好，仲有啲炸到脆卜卜既雲吞皮，絕對係有畫龍點睛既效果。甜酸雞肶仔係鮮腐竹包住枝雪條棍，面頭再包一層腐皮，造型同雞槌都幾似架。甜酸醬做到好杰身，每隻雞肶仔都比濃濃既醬汁包裹住。腐竹有啲煙煙韌韌咁，都幾有咬口。素燒賣既質素相對一般，賣相方面如果喺面加返少少蘿蔔碎會像真啲。唔知個餡係用新豬肉定其他素肉，整體口感比較粉，冇juicy既感覺。一路以為依啲菇係叫迷你雞肶菇，原來佢係叫珍珠菇。凍食既感覺都幾特別，啲鹵水好入味，個菇又維持到爽脆既口感，唔會好稔，越食越想食。整體質素都唔錯，會推介比有興趣到會既人。
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