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

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Restaurant:	Gyu-Kaku (Citywalk 2)

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

V_sum

Level3

早前天氣凍，引起一向少吃肉的我突然想來個燒肉晩餐，雨田先生即提議到牛角。由於我倆均之前沒嚐試，所以等了又等，足足等了45分鐘！在等的期間才發現可以打電話預約的在門外等了又等，不時有過左飛的顧客回来，但都是給他們優先！（怒）終於被安排入座，擺放整齊的食具，令食慾大增！以日文的解説來列明牛的各部分。凱撒沙律。因燒肉類為主，所以在主菜來之前，先點份沙律，蔬菜是每餐必須的。沙律菜新鮮，配料也足夠，最愛麵包槺，脆脆的！牛油帶子。大大粒帶子，囗感煙韌，配上牛油慢火燒，牛油融入帶子中。牛肩肉。燒烤後，肉質變得較嚡囗，而且不易咀嚼。大拼盤，（牛舌，雞肉，粟米，冬菇，豬頸肉，和牛）最印象心刻是牛舌，薄薄的，入口即溶；和牛肉質鬆軟，燒至五成熟，帶有少少紅肉，吃起来，真想來多客！雞肉，豬頸肉也尚算满意。雪糕荳沙餅。特别的配搭，選了雲尼拿口味，燒的時候有秘訣，以個人而言，每邊燒15秒是最好的，雪糕開始被熱力融化，而包的表面又被燒至脆囗，即時吃起來，難以形容，必要親自嚐試，大力推介。。。題外話，若然一大班朋友到牛角用膳，建議申請會員，優惠更多更著數

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