CookSmart (7th Issue) Page11

EatSmart Restaurants Snaps

An Experienced Chief

Mr YIP has joined the catering business for more than 30 years. He served in several restaurant chains before he joined the Regal Hotels International in 1998. He has gained many cooking awards over the years which include Chaine des Rotisseurs 1248 - 1950 and La Commanderie des Cordons Bleus de France.

Mr YIP observed that people are paying more and more attention to healthy eating. To cater for the need of customers, the restaurant joined the "EatSmart@Restaurant.hk" Campaign to offer healthy choices.

To meet the requirements of an EatSmart Dishes, Mr YIP and his team prepared their dishes by double boiling, stir- frying and grilling. Moreover, they used more natural food ingredients such as sea cucumber, wildlife bamboo fungus, mushrooms and vegetables.

A Dedicated Team to Serve Healthy Dishes

Yet team effort is crucial in promoting the EatSmart Campaign. It starts the Chief Chef, the restaurant manager and communications staffs, who collaborate to design new dishes. It often takes about two weeks of trials before a new dish is served on the dining tables.

In the day-to-day operation, members of the food service team and kitchen team need to familiarise with the EatSmart Dishes. The kitchen team members, in particular, have to know the recipe well and cook with less salt, sugar and oil. The food service team also works closely with the communications team in promoting EatSmart Dishes, while a well-designed menu helps customers to identify the EatSmart dishes. The restaurant also organises training to equip the colleagues with knowledge on healthy eating and nutritional value of different foods.

Last but not least, colleagues of the customers service team proactively promote EstSmart Dishes to customers.