Mr Ricky LEUNG, the Sous Chef of Cafe on the Park of The Royal Pacific Hotel and Tower, said that they used to serve plenty of vegetable dishes in their buffet table. The salad bar also offered a wide variety of choices. This gave the customers a balanced choice.

According to Ricky, the restaurant also upheld the principle of “no additive” in cooking. He said that many local restaurateurs added chicken powder and flavour enhancers to save their cost and time in making food.

Ever since the restaurant joined the “EatSmart@restaurant.hk” Campaign, they had adopted new ways of cooking to fit in the requirements of “3 Less” and “More Fruit and Vegetables”. Firstly, they use healthy ways of cooking such as steaming, light-boiling and grilling. They used olive oil, which contained rich unsaturated fat. They also fine-tuned certain traditional ways of making food, for instance, use of grilled bread instead of deep-fried bread in Caesar salad.

Ricky enjoyed experimenting with new Ingredients in his dishes. He discovered that cumin, a spice the Uyghurs in Xinjiang use in grilling mutton, also blended well with other meats. Moreover, tarragon could reduce the fishy taste of seafood.