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

奧志雷

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張檯好細，坐得唔舒服，頂手頂腳經常整跌餐具囉，想叫多幾樣野食都無位放 ﹗馬馬虎虎求其食埋單都要千一蚊，用 ipad 落單好方便呢，自己又可以隨時 check 單 check 價錢真好。

海鮮不多，幾乎全肉，以牛為主，有牛舌、肋骨、牛胸、肉眼、西冷、和牛，對我食肉獸而言，當然完全無問題，不過菜牌感覺硬係有少少悶。美女不太愛肉，要叫多點海鮮及蔬菜體貼一下啊。

剛剛日本北海道回港個兩星期，真係好懷念、好掛住啊，唯有飲住 Sapporo 生啤頂住先啦。提供幾款醬料配烤肉，有烤肉醬、芝麻醬、果醋，其實肉只要夠靚就根本不用再調味啦。

辛辣牛舌，其實牛舌、內臟類都不是全部人都受落，用來做前菜十分創新又大膽。厚切牛舌軟棉棉，不是爽彈款，輕醃咸香沾上辣椒渣，油味濃而辣味弱，整體唔難食。

牛角沙律，食大量肉類海鮮都想清一清味蕾，爽嫩多汁的蔬菜混上少許牛肉及胡麻醬，開胃醒腦，可以讓舌頭，稍作休息。流心蛋辣牛肉飯，辣椒就唔多辣喇，肉碎加蛋醬豉油撈飯更係無得頂啦，最衰飯粒太黏太濕。

石鍋泡菜豆腐海鮮湯，吱吱喳喳送到，熱騰騰的石鍋盛著滾湯，噴住煙出場 ﹗先呷幾口湯，酸辣並重好好飲，濃濃的泡菜味十分開胃，還有最緊要的滑豆腐，豆香出眾非凡。

原來無跟飯的呢，唯有另外叫碗牛角飯吧，有紫菜的就是牛角飯。大量辣湯連泡菜豆腐跟白飯混和，好食到停唔到口呢，一滴不漏被我們完全消滅。

燒肉五品盛盒，雞肉正常彈滑，豬頸肉油脂澎湃微爽微脆十分香口，牛舌薄切微爽味濃，牛肋肉非常有咬口，每啖肉汁激射美味，牛胸腹味道濃郁香甜又鬆軟，最好食。

海鮮盛盒，車海老巨形滿意，蝦肉少少爽嚥韌，蝦味十分濃郁帶微量甘甜蝦膏添呢。石斑魚柳，無鮮味無魚味，咸香輕散，麻麻地。帶子，雪藏無味過口癮。菁口，爽爽的、嫩嫩的，清爽鮮味。廣島蠔，鮮與腥只差一絲，微腥又有少少蠔甜，免強過得去。粟米冬菇，簡單得黎幾好食。

佐賀產和牛極上一口和牛，食不出分別，牛味、肉汁、質地都跟燒肉盛差不多。極上澳洲和牛舌，這個最易食出分別來，勁爽勁甜勁彈，肥美油脂豐富，半溶立立令，仿如搽左牛油係平一樣，堅好味的推介。

牛舌腸，眼前一亮 ﹗有特別菜色喎，梗係要試啦。燒到皮香肉嫩，近乎爆開之際，食得﹗立即咬開，緩緩釋出白煙，香到不得了喇，口水流晒出黎。濕潤的腸肉閃閃發光，肉汁滴出黎一樣，還以為會好羶，竟然神級好味道，牛味甜美濃郁，散發清香味道，不咸不濁，彈牙又帶滑，意料之外的美食呢﹗

極上和牛 4 品盛，有佐賀 A5 黑毛和牛西冷 sirloin、一口牛肉眼 rib eye、肉眼 rib eye 及澳洲和牛舌。西冷及肉眼都甜美可口，淺淺牛味滑溜溜。西冷較瘦但味較濃，亦比較彈牙，而肉眼油脂豐富牛乳味較濃，軟綿綿的質地。我發覺自己不太喜歡和牛，應為牛味真的太過淡喇，美國牛最合我口味，澳洲牛也不錯。澳洲和牛舌鬆軟嫩滑入口溶化，牛油十分澎湃，沾點燒汁更好食。

秘傳鹽醬牛角上級牛肋肉，牛味香濃有嚼勁，我喜歡，比和牛更喜歡。醃料甜美不濁不嗆，仍保有牛肉天然味道。牛胸腹，肚腩位置鬆軟滑溜，牛味特濃又不肥膩，多汁水潤越食越想食，好好好味道。

車海老，跟燒大蝦相比都差不多，雪藏海鮮類唔難食，蝦味濃微爽，不過欠缺鮮味。石斑魚塊，結實的魚肉燒起都不會散開，入口彈力十足，斑味濃無腥味，出奇地滿意。

牛角日本燒肉專門店 (德福廣場2期) Open Now Now Closed

牛角日本燒肉專門店 (德福廣場2期)

Open Now

Now Closed