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Restaurant: TAI HING (Domain)
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

Restaurant: TAI HING (Domain)
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

Level2
6
0
2017-05-30 617 views
油塘太興下午茶食燒味飯,紅腸义燒飯,一見啲义燒就知道出事,义燒似鴨胸色,柴皮乾水,一睇完全知道係昨日買剩放雪櫃後翻熱既,大失所望,我即刻去燒味部視察,燒味部展示係另一種新鮮义燒,我即時同經理指責以上問題,但回應係無用,但我明顯見到品質有太大分別,我食咗一塊就食唔落,同食樹皮差唔多。以往見上址燒味部對顧客都十分刻都薄,份量有咁少得咁少,食切雞、油雞飯,永遠無肶位,因另外有一種叫雞肶飯(貴啲),今次會係我最後一次太興食燒味。
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油塘太興下午茶食燒味飯,紅腸义燒飯,一見啲义燒就知道出事,义燒似鴨胸色,柴皮乾水,一睇完全知道係昨日買剩放雪櫃後翻熱既,大失所望,我即刻去燒味部視察,燒味部展示係另一種新鮮义燒,我即時同經理指責以上問題,但回應係無用,但我明顯見到品質有太大分別,我食咗一塊就食唔落,同食樹皮差唔多。以往見上址燒味部對顧客都十分刻都薄,份量有咁少得咁少,食切雞、油雞飯,永遠無肶位,因另外有一種叫雞肶飯(貴啲),今次會係我最後一次太興食燒味。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2017-05-22
Dining Method
Dine In