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 (Yuen Long Plaza)

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

6pm

Level4

2.5K

原來牛角現在也設電子下單，但吾等點了恒生優惠套餐，還是要店員寫單。牛角大皿燒肉 2人前套餐恒生咭優惠廣島蠔，一小盤子盛著兩隻蠔。車海老，兩大隻蝦。蝦很易燒焦外殼，然後有點焦味，燒完內裏蝦肉亦算鮮爽，不錯。和牛牛肋肉、上級牛肋肉、肩脊肉、厚切牛舌、豚肉燒：牛角的肉的感覺，總是覺得咬極都咬不開，時而輕燒時而燒久一點，但那些牛肉好像怎樣也不會燒得好。 牛舌，每次看見厚燒牛舌就覺頭痛，燒得不夠熟，就會太生，咬不開；燒得太熟，牛又老了過了火氣，亦是咬不開；所以牛舌每次都只得幾片是燒得剛剛好。  豚肉燒其實只是裝作名貴的豬肉罷，又不是肥瘦均勻的五花腩肉。整片豚肉燒起後都只是瘦瘦的，沒太多脂肪肥肉，感覺健康，但是太瘦，還是難令人大快朵頤。生菜包拼盤，其實只是提供一紮生菜及一碟韓式烤肉醬汁供食客自己製作生菜包，並非一個小食。腹胸肉較大片的就是腹胸肉，其實不太分得出腹胸，牛肋肉及肩脊肉的肉質有甚麼大分別？但共通點就是大大片，難以燒得剛剛好，要麽太生要麽太熟又好韌。黑糖水晶凍好像幻彩水晶球一般，這個水晶凍內裏的粒粒不知是什麼，還以為是很久以

Read full review