Ms Judy LEUNG, Business Manager of North Garden Restaurant, said that they aim to serve their customers with delicious nouveau Cantonese cuisine cooked with premium Ingredients, less oil and less salt. They, moreover, refrain from adding flavour enhancers to the soups.

North Garden Restaurant has introduced in their menu five "EatSmart" dishes, which are both innovative and delicious. "Whole Pumpkin Stuffed with Stir-fried Assorted Mushrooms", for instance, is inspired by the Hakka Big Basin Dish, while "Steamed Egg Custard with Minced Pork and Vermicelli Topped with Fish Fillets" gives a healthy twist to a traditional Tanka recipe. The "EatSmart" dishes are well received and more customers are opting for "EatSmart" items.

Judy said, "If you want to become better, you will seek to improve yourself." The restaurant subsidises colleagues to visit other restaurants for food tasting. Members of the kitchen staff, moreover, frequently exchange views with food suppliers to explore new food Ingredients and dishes. Judy realises that the mushrooming of online restaurant guides give the sector an impetus to constantly improve their services. She said "With so many restaurant reviews and ratings on the web, there is no place to hide." As part of the efforts to improve service quality, the restaurant team holds two meetings a day to review their operations as well as food and service qualities. Dishes identified as unsatisfactorily cooked are pictured for future reference.