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 (Ocean Terminal)

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

黑糖牛油蕃薯-平日根本好少會吃😬，今次一試，味道竟然也不錯，輕微甜甜地，如薯仔差不多。壺漬味噌大腸-這個非常好吃，沒有豬腸的臭味。豬大腸長長一條，中間切開，清楚看見內裏是乾淨的👍🏿，燒一會兒夾起來吃，相當美味！鹽醬牛舌跟鹽醬厚燒牛舌，不知道為何怎麼平日總是燒得非常之不合時😑，不是太熟，就是太生。今天有人表演燒厚切牛舌，想不到原來剛剛好的話，厚切的頭先有豐富口感，非常之香濃！丹麥皇冠豚扒厚身，就像是後切的豬扒一樣，剪成小塊都不錯；但還是鹽醬豬頸肉更佳，始終肥瘦均勻，輕輕燒一燒經已非常之屈機。鹽味牛油帶子這個比想像中沒有那麼老，燒完之後帶子還有點兒彈牙，淋上牛油汁更香。海鮮燒餅-原來這個燒餅，我好像吃完之後都沒有吃到什麼海鮮。就像是薄撐，一直也沒吃到甚麼海鮮。王樣魷魚，長長的魷魚拿來燒，但是燒完之後都沒覺得有特別的焦香，還是不會再吃。青瓜墨魚咀，非常之小粒，輕微辣，道有點兒像螺頭。

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