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

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打風落雨的星期日，唔想去太遠，就去九龍灣食牛角。牛角相信大家都唔會陌生，由日本傳入，係好多地方都有分店，包括美國等，香港都有好幾間，標榜牛肉醬汁由日本運黎，希望保存日本既風味。小妹好鐘意食牛，食過好幾間燒肉店，始終都係覺得牛角性價比較高，價錢比較便宜得黎，牛肉既質素亦很好，過下口癮最岩。九龍灣牛角鋪面也挺大，以紅黑為主色調，燈光柔和，座位相當寬敞，今日唔係太多人客，我地兩個人坐了張四人枱，坐得十分舒適。點餐方面，牛角幾年前已開始用ipad落單，可以慢慢邊看邊選，不怕擔誤店員時間，當然，不會用ipad，都可以選擇讓店員落單。店員也很親切，主動問是否需要介紹醬汁。牛角餐牌，價錢相較其他燒肉店便宜，單點一客燒肉只不過幾十蚊，當然，想吃和牛就會貴d。牛角燒肉用既鐵網有別其他燒肉店，不容易痴網，牛肉除非擺好耐，不容易燒焦，連我呢d無飯煮婦都識燒，而且不會燒到烏煙瘴氣，在網底已把油煙抽走，食完唔會一身臭味！九龍灣分店星期日無下午茶套餐，午餐和下午茶餐係最抵食，有前菜，一碟肉，一碗湯，一杯野飲，白飯或要加錢的牛角飯都係任添。牛角飯加左d燒汁，蔥花和紫菜，很合我胃口，平時唔食飯既我，每次最少可以食兩碗

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打風落雨的星期日，唔想去太遠，就去九龍灣食牛角。牛角相信大家都唔會陌生，由日本傳入，係好多地方都有分店，包括美國等，香港都有好幾間，標榜牛肉醬汁由日本運黎，希望保存日本既風味。小妹好鐘意食牛，食過好幾間燒肉店，始終都係覺得牛角性價比較高，價錢比較便宜得黎，牛肉既質素亦很好，過下口癮最岩。

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九龍灣牛角鋪面也挺大，以紅黑為主色調，燈光柔和，座位相當寬敞，今日唔係太多人客，我地兩個人坐了張四人枱，坐得十分舒適。點餐方面，牛角幾年前已開始用ipad落單，可以慢慢邊看邊選，不怕擔誤店員時間，當然，不會用ipad，都可以選擇讓店員落單。店員也很親切，主動問是否需要介紹醬汁。

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牛角餐牌，價錢相較其他燒肉店便宜，單點一客燒肉只不過幾十蚊，當然，想吃和牛就會貴d。

牛角燒肉用既鐵網有別其他燒肉店，不容易痴網，牛肉除非擺好耐，不容易燒焦，連我呢d無飯煮婦都識燒，而且不會燒到烏煙瘴氣，在網底已把油煙抽走，食完唔會一身臭味！

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九龍灣分店星期日無下午茶套餐，午餐和下午茶餐係最抵食，有前菜，一碟肉，一碗湯，一杯野飲，白飯或要加錢的牛角飯都係任添。牛角飯加左d燒汁，蔥花和紫菜，很合我胃口，平時唔食飯既我，每次最少可以食兩碗牛角飯，其實可以再食，不過為左顧及形象，所以算了。

今天因為沒有套餐，就來試試其他東西。首先點了一客温泉蛋凱撒沙律。份量比預期多，新鮮生菜加配上香口煙肉粒和芝士粒，以温泉蛋攪拌均勻，好味！尤其係食到成口肉味，食番啖沙律可以中和下！

開初提及，牛角標榜醬汁由日本空運，所以同一款肉亦有不同味道可選。今次點了兩客腹胸肉，分別係鹽醬和蒜蓉味，再加兩碗白飯。以往試過點其他部位，認為腹胸肉最美味！鹽醬惹味，蒜味香口。腹胸肉肉質較軟身，今次牛既脂肪唔太多，雖然唔係入口即溶，但係可以輕易咬開。因為怕燒焦，所以我們較了中火慢烤，還可以邊燒邊吃，外面七成，內𥚃五成剛剛好。