A rich aroma fills the kitchen of Shunde Cuisine every earlymorning, as the owner Ng Siu-tong and his staff start preparing thefresh fish soup needed for the day. Shunde Cuisine is a three-starESR established in 2009. Mr Ng recalled, “At that time, rice noodlesbecame a trend in the catering industry....

“Shandong cuisine is usually light in taste. Dumplings are ourfavourite.” Initially, the owner set up this restaurant with thepurpose of introducing healthy dishes from her hometown tocustomers. As a bonus, the restaurant became a three-star EatSmartRestaurant (ESR). Wong Hung-yim, Ada, the owner of...

Salaam Namaste is one of the few three-star ESRs that serves Indiancuisine. Head Chef Kandal Devi Prashad said, “We are happy to adjustthe dishes according to customers’ preferences and healthrequirements, such as changing the ingredients or reducing theamount of oil, salt and sugar used.” It is these...

Specialising in light meals such as sandwiches and salads, Grove isa three-star EatSmart Restaurant (ESR) that has always strived tobring healthy and natural foods to customers since itsestablishment. Quintin Ng, Operation Manager of Grove, pointed out,“If you pay more attention to the methods of cooking...

Customer-led Innovative Ways to Improve Nutritional Value of CantoneseDishesAh Yung Kitchen, a three-star ESR, offers plenty of “EatSmartDishes”. New “EatSmart Dishes” will be introduced every year tosatisfy customers’ needs. Chef Lam Wai-leung, the Chinese Head Chefof Ah Yung Kitchen, has 38 years of...