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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前兩個禮拜先食完溫野菜😆今次又去因為知道「溫野菜」尖沙咀LCX、太古城及又一城店於4月1日起推出咗新餐牌。新湯底「柚子檸檬湯」同埋期間限定嘅「青森黑毛和牛肩脊肉」對我嚟講好吸引，聽到個名未食都已經流晒口水🤤

▫️辣味噌牛油果溏心蛋 (HKD59) - 餐牌裡面有幾款新推出嘅小食，「牛油果溏心蛋」就係其中一款。牛油果上面有半生熟雞蛋，淋上辣味噌汁，開始食火鍋前先刺激一下味蕾吧🌶️😋

▫️柚子檸檬湯 (HKD68) - 柚子俾人嘅感覺係好清新，柚子茶柚子味拉麵就試得多，用柚子做火鍋湯底真係第一次試。將柚子+檸檬放入骨膠原湯底，令酸甜味道滲入食物裡面，帶出嚟嘅味道真係同其他平時食開嘅火鍋湯底好唔同，值得推介👍🏻廚師事先將湯底冷凍成玫瑰花形，加熱湯底前記得相機📷先食呀！

▫️溫野菜鍋 (HKD68) - 賣相同柚子檸檬湯一樣咁令人注意，必定相機先食！以牛油生菜同埋紅心蘿蔔砌成，好似一朵盛開嘅牟丹花咁靚。湯底可以選擇HKD49或以下嘅湯底，有8款咁多俾你揀。

▫️ 青森黑毛和牛肩脊肉 (HKD219) - 青森和牛曾獲「東北牛匠會肉用牛枝肉共進會」的榮譽獎，有機會真係要試吓呢個期間限定推介呀，我覺得配柚子檸檬湯底特別好味，因為和牛切得好薄，只要放入湯底滾一滾就好快索晒啲湯汁同埋有得食，正呀😋😋

▫️墨魚滑棒棒(HKD68) - 有四支花花形狀嘅黑白墨魚滑，周邊被蔬菜包圍著，靚到一盤真花咁樣呀。

餐廳為咗迎合肉食者同埋素食者口味而推出數款拼盤，有肉、海鮮及蔬菜為主題，實有一款啱食😆

▫️豐之盛合 (HKD599) - 呢個拼盤啲肉類係來自唔同嘅地方 - 宮崎黑毛和牛肩脊肉、澳洲M9和牛肩脊肉、美國SRF極黑和牛三角牛小排、熊本火之國豚肉眼。食肉獸一定要試！

▫️海辛盛合 (HKD248) - 有5款海鮮 - 帶子、鮑魚、虎蝦、白蜆及廣島蠔，份量足夠晒兩位食。

▫️日本野菜六品盛合 (HKD128) - 來自日本不同地方嘅野菜，款色會應當日到港嘅野菜而作出變更。

▫️野菌寶石盒 (HKD88) -專為「菇」迷而設嘅拼盤，一個木盒分成四格，分別有蠔菇、本菇、金菇及舞茸菇。