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 (Telford Plaza 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

Jacobleeck

Level4

131

做完Gym 搭地鐵去德福食個燒肉下午茶。聽聞牛角都幾多人去，抵食又大份，就去phase II 四樓攞張飛等下午茶，比較一下他的烧肉和去開銅鑼灣的和牛燒肉.纯(和牛纯)的分別。坐抵叫咗兩set唔同嘢: Set 1: 牛肩肉4件，牛舌4件和豬大腸4件;Set 2: 一口牛5粒，牛肩肉4片和牛肋肉4片兩set下午茶餐都有salad, 白飯和一杯飲品跟。白飯是用肥仔米，碗大飯少，大約半碗上下，飯質偏硬和乾，沒有一般日本米的軟滑，和牛纯用的是日本米，甘香軟滑，還有，無限添加。牛角的牛肉切得非常、……之薄，沒有日本烧肉慣常用的厚切，只適合打邊爐，但他又冇打邊爐的大塊，不倫不類，因太薄黏住晒係個爐面到，食客以為有很多牛肉，其實重量得幾克。打卡就ok，食就冇幾多，和牛純片片厚切，一片等於牛角三片，食完碗飯，還剩一半肉。所有切片牛肉均沒有一点兒牛味，若不是點燒烤汁，送下飯，一口牛稍為好些，有小小牛味但超多筋，粒粒有渣，和牛纯牛肉網纹分佈均匀，聽講係來自日本。希望牛角D牛肉唔係來自巴西啦！下午茶有25% off，二人埋单要$272，比較和牛純2人lunch set 差不多，如果沒有25%折扣，就貴過人了

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做完Gym 搭地鐵去德福食個燒肉下午茶。聽聞牛角都幾多人去，抵食又大份，就去phase II 四樓攞張飛等下午茶，比較一下他的烧肉和去開銅鑼灣的和牛燒肉.纯(和牛纯)的分別。

坐抵叫咗兩set唔同嘢:
Set 1: 牛肩肉4件，牛舌4件和豬大腸4件;
Set 2: 一口牛5粒，牛肩肉4片和牛肋肉4片

兩set下午茶餐都有salad, 白飯和一杯飲品跟。白飯是用肥仔米，碗大飯少，大約半碗上下，飯質偏硬和乾，沒有一般日本米的軟滑，和牛纯用的是日本米，甘香軟滑，還有，無限添加。

牛角的牛肉切得非常、……之薄，沒有日本烧肉慣常用的厚切，只適合打邊爐，但他又冇打邊爐的大塊，不倫不類，因太薄黏住晒係個爐面到，食客以為有很多牛肉，其實重量得幾克。打卡就ok，食就冇幾多，和牛純片片厚切，一片等於牛角三片，食完碗飯，還剩一半肉。

所有切片牛肉均沒有一点兒牛味，若不是點燒烤汁，送下飯，一口牛稍為好些，有小小牛味但超多筋，粒粒有渣，和牛纯牛肉網纹分佈均匀，聽講係來自日本。希望牛角D牛肉唔係來自巴西啦！

下午茶有25% off，二人埋单要$272，比較和牛純2人lunch set 差不多，如果沒有25%折扣，就貴過人了！和牛纯有bar枱和卡位，全店日式裝璜，窗口位望住禮頓山，極開揚，有選擇之下，牛角就唔係我杯茶了。