Mr. Mango TSANG, the Chinese Kitchen Operation and Development of a Hotel Group Manager , said many restaurants have adopted healthy Cooking Methods. More customers ordered big portions of vegetables and restaurants began to offer a wider variety of fibre-rich Ingredients such as oyster mushroom, king trumpet mushroom and Japanese long cabbage. Their popularity in turn lead to a reduced cost.
To better equip their staff for this healthy eating trend, many restaurant and hotel groups are providing extensive training to upgrade the quality of their food.
Mango believes that "healthy foods should be natural, low-fat and additive-free". He disguises the use of short cuts such as adding flavour enhancers that fool customers' taste buds. He added that flavour enhancers can even ruin the dish if tomatoes and fruit are present.
Mr. Mango TSANG, the Chinese Kitchen Operation and Development of a Hotel Group Manager , said many restaurants have adopted healthy Cooking Methods. More customers ordered big portions of vegetables and restaurants began to offer a wider variety of fibre-rich Ingredients such as oyster mushroom, king trumpet mushroom and Japanese long cabbage. Their popularity in turn lead to a reduced cost.
Mango believes that "healthy foods should be natural, low-fat and additive-free". He disguises the use of short cuts such as adding flavour enhancers that fool customers' taste buds. He added that flavour enhancers can even ruin the dish if tomatoes and fruit are present.
