We use unsaturated fats and oils rather than saturated, whenever possible
Fats and oils used are free from hydrogenated fats
A minimum amount of oil is used for stir-frying e.g. 1 tablespoonful per wok
We offer lower-fat options on the menu e.g. soups, vegetable-based dishes, noodle-based dishes
Efforts have been made to reduce the amount of fat used
Starchy foods without added fat are available e.g. rice, noodles, boiled dumplings (made with flour and water dough)
Where fish is on the menu, oily fish is available at least once per week
Where meat is on the menu, we use lean meats and skinless poultry
