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

puggier

Level3

Honey一向鍾情日式燒肉，知道又有過江龍新店，其他人貪新鮮的熱情稍為退卻之後，當然要去試一試啦。一早都已經知道牛角係人龍店。早幾日打電話訂位，已經話BOOKING去到十月（我重意為自己聽錯）。冇得訂位唯有WALK-IN，星期五一收工就飛撲去德福。下午五點八到，已經有長長的人龍等入座／拎籌。不料，頭輪入唔到，要等第二輪的第二張細檯，入座時已經係七時半了。終於可以坐低，見呢期用東亞信用卡有優惠，就試個二人套餐先來牛角沙律，個麻醬幾好味。幾清新。OK啦。豆腐ok，不過我唔係太接受生雞蛋作醬汁。好在隻雞蛋都幾靚，冇鯹味。我地兩公婆都係洋蔥怪，雖然服務員話洋蔥易燶，我地點了露笋及洋蔥。掃上醬汁放在爐邊慢慢燒，都幾好味。如果燒得耐，洋蔥的辛辣味退卻而變成甜甜地腍腍地，加埋醬汁燒，水份得以保存，唔錯。露笋就冇乜特別。可能我係飯筒，碗飯有少少醬汁，加些少海苔及蔥花，淨食都好好食，未有燒肉送飯就已經食哂。OK。燒完之後錫紙都係魚油，不過魚肉都唔覺嚡口。至於一眾主角燒肉，就有勞Honey炮製，不要讓我暴殄天物。網燒一口牛香蔥牛舌，好薄，燒一燒反一反就食得豬頸肉上級牛肋肉腹胸肉包4杯$39或以下的飲品

Read full review