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 (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

小吉太郎

Level4

310

近排在網上fb，openrice，都時常見到不同的牛角食物相，剛巧元朗又新開了間牛角，便心思思想去試一次，不過今次不是去元朗店，而是去荃灣店，原因是朋友破例話佢去取位，人流比想像中少，入到去，可用高科技點菜，即iPad ,或人手式，我呢d古代人，當然是人手式，餐牌太花多眼亂，樣樣都想點，最後決定最簡單快捷方法，點一個肉，一個海鮮拼盤，加多一碟和牛舌，甜品，特飲，店員好細心，會介紹有咩醬料，辣唔辣，同會提供手機袋給客人保護手機燒肉拼盤，有豬，雞，牛，蔬菜，應該全部都有調味，好入味，其中冬菇同雞肉是我覺得最好海鮮拼盤，有蠔，蝦，青口，魚，蔬菜，元貝，蠔有牛油，烤起來特別香，蝦也唔錯和牛舌，呢個有黑椒調味，燒好時，外爽口內嫩元貝有牛油，要整盤放在烤爐面燒，牛油又香，又重元貝味除了燒烤，還有甜品朱古力軟餅，好甜要拌埋雪糕先好食芝士味濃，一流特飲都ok,我飲牛角特飲，各種生果味，加埋雪碧有種好特別的果香汽水味，朋友的晨曦看似也不錯

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