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

JohnB

Level3

好耐冇食過呢間火鍋店，我記得幾年前都係喺九龍塘呢間食佢嘅火鍋，當時已經覺得呢間火鍋店性價比好高，雖然佢價錢同任食嘅打邊爐差唔多，但係無論肉類同埋裝修都好過同系列嘅水平。今日送完老婆返學，難得一個人又唔知食乜嘢，咁就再次選擇呢間火鍋店。記憶之中佢嘅日式壽喜燒燒係好出色，所以我今次都選擇左呢一個湯底。日本火鍋湯底同香港火鍋嘅湯底係完全唔同，日式火鍋一般係都沒有任何食材，而呢一個湯底係有日式豉油，日式味琳，砂糖同埋清酒炮製而成，當然每一間餐廳嘅配方係有少少不同，但基本上都係上面嘅材料，要求高嘅可能會用鰹魚代替清水。我並不是一個識飲識食的人，我只可以憑我自己嘅直覺去判斷好唔好食，佢呢個湯底其實我喺其他放題店或者日式火鍋店我都食過，相比起其他店舖呢度濃郁好多，定係其他店舖做得好差？今日我叫咗一個叫做英國安格斯牛肋肉，食落去肉質鮮嫩，但睇得出應該係廚房一早切好，因為上枱嗰陣時已經見到少少血水，呢度會影響埋上少少扣分。另外我都嗌左一個叫做熊本豚肉眼，反而有驚喜，豬肉配上芝麻醬簡直一絕。另外因為我係會員嘅關係，食夠$200再送一個野菜五品盛盒，連埋一個烏冬，便成為一個豐富的晚餐。現在因為佢哋做緊推廣

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