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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好奈之前去過荃灣個間，當時記得個燒豚肉飯香噴噴，肥瘦均勻，食落好好味。東涌呢間開左一段時間，今日決定幫襯下佢。叫左一碗牛，一碗豬。先講碗牛，肉既份量都適中，肥瘦適中，但略嫌overcook 左小小。再講碗燒豚，真係大失所望，全部係瘦肉片黎，下次都係食返牛肉穩陣。唔知係咪疫情其間，肉既供應出左問題，因為之前唔係用瘦肉既。希望餐廳改善一下。個醬汁方面個人認為太甜太結，如果係稀小小既甜燒汁豉油，會更好。有機會會再幫襯，加油

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好奈之前去過荃灣個間，當時記得個燒豚肉飯香噴噴，肥瘦均勻，食落好好味。

東涌呢間開左一段時間，今日決定幫襯下佢。叫左一碗牛，一碗豬。

先講碗牛，肉既份量都適中，肥瘦適中，但略嫌overcook 左小小。

再講碗燒豚，真係大失所望，全部係瘦肉片黎，下次都係食返牛肉穩陣。唔知係咪疫情其間，肉既供應出左問題，因為之前唔係用瘦肉既。

希望餐廳改善一下。

個醬汁方面個人認為太甜太結，如果係稀小小既甜燒汁豉油，會更好。