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

Mimb

Level3

假期悠悠閒的，想不到吃什麼，突然想到很久沒吃日式燒肉便前來，元朗店一直人流不多，所以都不用排隊等候即可入座。因為有恆生信用卡，於是點了優惠套餐，一個牛角大皿燒肉套餐加特選美食腹胸肉。另點了前菜辣油豆腐，第一次吃這個，原來很不錯！看起來好像很辣，但其實只有微香辣，加了一些似乎是炸蒜的物體，十分香口，配合清淡的豆腐一齊食，效果出乎地夾這是套餐內所包的肉類。牛舌 - 不知是我們不懂得燒還是太厚的關係，不是燒得不熟就是太韌，還是喜歡薄切的。豚肉燒 - 豚肉切得厚薄適中，燒至微焦，香氣撲鼻，另套餐包一盆生菜與麵豉醬，可以韓式食法包著蒜頭麵豉醬一同吃，另有一番風味。廣島蠔 - 因顧著聊天忽略了在旁的蠔，燒得過熟浪費了但仍吃得出蠔鮮味，建議燒至牛油溶掉，再反轉燒一回即可。車海老 - 蝦的份量很足夠，有成一隻手掌大，燒起來十分爽口彈牙。反而最上面的三款牛肋肉與牛脊肉味道分別不大，沒有什麼驚喜，下次應不會再點這個套餐，單點的肉類比較好吃，當然價錢相對地沒這個優惠。蒜蓉味噌腹胸肉 - 最愛的卻是這個，蒜味醃料很香，燒起來肉質軟腍，餐廳會提供剪刀，當燒至兩面轉

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