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

IMChrisCheung

Level4

177

溫野菜其實已經唔係第一次食啦～今次應該係第4次，之前幾次都係喺尖沙咀店，第一次食有驚喜，真心覺得好好食呀～直到第3次去食嘅時候就覺得質素差左，所以都好一陣子冇去幫襯，所以今次再俾機會自己去食下，睇下感覺有冇變返好先(笑)今次我地叫嘅東西都係和牛、澳牛、同埋豚肉等等，最好食係佐賀A5黑毛和牛，入口即溶，唔係講笑，份量少㗎，貴呀。仲有鹿兒島黑毛和牛牛肩肉，一樣冇得輸，而家打緊食評都想再食呀！英國安格斯牛肋肉比較有咬口，肥美度比和牛少，但勝在唔太肥膩，可食多幾件。美國上級牛肋肉油花少啲，咬口比較豐富，所以又係多食以件都唔會膩中。澳洲M9和牛牛肩肉，油花不輸日本和牛㗎，我自己覺得冇A5咁漏，牛味濃，不錯。丹麥豚腩肉冇熊本豚咁肥，但都係好味嘅，但比我揀都係熊本豚好味啲(笑)熊本豚肉真係不得了，肥度適中，豚味香濃，講真肉&脂肪分佈最好50/50，呢盤岩岩好呀！今次覺得溫野菜好似質素好返左啲，但都不及第一次去時驚艷，但都係好好味嘅，靚肉肉點樣整都係好食嘅，係咪 (笑)

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