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