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

SoMany

Level3

Read full review

老公仔來接我放工，他問我:「想吃什麼呀?」我還未拿定主意已聽到他笑着說:「有一個地方你一定鍾意，一定有100個鍾意，一個都不會少，在九龍灣，現在就去！」咁得意？通常在這種情況下我都不會追問，只會帶着興奮及期待的心情，讓他保持着神祕感多一會！轉眼間車子已駛過了東隧，很快便到達德福了。到了4樓遠遠已見一大堆人像在等位！他得意地說:「睇吓有乜嘢？快啲去登記啦！」
嘩！原來香港開了「牛角」！果然開心！燒肉是我近期至愛，而「牛角」是我們在日本的美好回憶！相信去過日本的朋友對它一點也不會默生，因在日本人氣大盛，有650間，未食過都見過啩？
我們邊等邊逛商塲，最後由未夠8點等到9點多！幸好這次他很有耐性。
餐廳的燈光較昏暗，很夠情調，二人的餐枱面亦夠，不會覺迫夾。枱面亦齊整地放上數瓶點燒肉用的醬油及蒜蓉鹽等。而最特別的牛角炭爐亦當然被氣爐替代，無辨法啦！
我們坐下時己經極肚餓，看過餐牌後快快點餐，所有燒肉都有數款醬汁選擇，全由我發版:
- 超礦物海藻野菜沙律
- 5 款不同醬汁的燒肉:
> 王樣！腹胸肉 (鹽味牛油)
> 上級牛肋肉 (燒肉汁)
> 厚燒牛舌 (鹽醬)
> 豬頸肉 (味噌)
> 鹽味鮭魚
- 香葱温泉玉子蛋飯
- 牛角粟蓉雪糕
「超礦物海藻野菜沙律」有超多海藻，和風沙律汁是分開上的，自己弄勻，比餐牌上其他沙律特別！

全餐最好味的燒肉是「上級牛肋肉」，因肉質香滑而油香足，相信無論配什麽醬汁都會有好的效果。其次就是味噌豬頸肉，豬頸肉本身肉味不濃，而配麵鼓的味道很突出，自覺此配搭很不錯。「王樣！腹胸肉」是兩大件厚肉，燒的時候要技巧一點，才能做到自已喜歡的熟度，燒好之後才剪開，控制得好會有像roast beef外香內軟的效果。而牛舌的油份不足，叫人有點失望。「鹽味鮭魚」是以錫紙包着來燒的，付上一點芝士，建議不要點，皆因味道太淡，而且包着鍚紙的效果像白3.熬一樣。吃燒肉還是牛、豬最惹味！我們還另加一個白飯及一客生菜，把燒好的肉加一點飯及味噌用生菜包着來吃會令肉味更特出和令熱氣減少，這亦是韓國人的吃法。
其實，餐牌上還有很多特別的燒肉，如牛胃、牛肝、豬大腸、燒蒜粒、香草雞腿肉、和牛牛肋肉、碎葱薄切牛舌等都很吸引，總不能一次全部吃下！
「香葱温泉玉子蛋飯」亦是推介之選，只是濃郁的蛋香及紫菜，就算沒燒肉，伴勻後已經吃到停不下來！「牛角粟蓉雪糕」的粟蓉太少了，今回被餐牌上的相片騙到了，而所選的綠茶雪糕的綠茶味亦夠香濃，吃過後更覺這100+100的晚餐完整

提亦：香港會開兩間「牛角」，另一間會在尖沙咀的海運大厦！Set lunch 只是約$80!