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

Info:
Restaurant:	Gyu-Kaku (Windsor House)

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

Houyeahc

Level2

忙咗一排終於有時間寫番篇食評！撞岩友人K話咁耐冇見不如出嚟食餐飯而佢又唔知想食咩嘅機會，於是小弟就上openrice睇下有咩岩食，決定試下呢間只有正評沒有負評的食店。一坐到埋位，侍應哥哥已經好貼心咁話「不如畀兩個膠套你哋笠住個電話丫~」，講真淨係呢個舉動已經加哂分！而落order之前同一位侍應哥哥又好好心機咁介紹餐廳提供嘅三隻醬汁，分別係蒜蓉醬(左)、日式燒汁(中)同埋沙爹醬(右)。雖然佢一日睇怕係咁重覆講呢段話幾千次但係都算係咁啦！首先當然係點咗上級牛肋肉(前)+豬頸肉(後)呢兩樣出名嘢啦。講真牛一碟成$59堅唔算平但係燒完之後食落口好好咬得黎又唔會硬，同埋真係好有牛味至於豬呢就唔太特別~ 另外都叫咗個石鍋牛肋肉湯飯。雖然肉真係唔多但個飯整體嘅味道都好濃郁，而且湯和飯的比例剛剛好。美中不足的就是份量少了點…後尾再添食，嗌咗個蛋黃醬海老。燒法幾特別，係連埋個盤一齊燒一分鐘，而過程中就順便將面頭嘅沙律醬撈勻~ 平時小弟都唔好食沙律醬的，但燒熟了的蝦配上這醬卻係相得益彰！沙律醬的味道不但沒蓋過蝦味而且令蝦吃起來更鮮！！最後當然唔少得嘅甜品小弟點了個牛角栗蓉雪糕(抹茶)。個人覺得抹茶味比

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