Ingredients 灣仔
地址: 灣仔永豐街23號
最後更新:
Ingredients推介
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想選環境好一點的地方吃午飯，就來了這裡。是角落的位置，傍著落地大玻璃，透進和煦的陽光，環境也真不錯。不過是日人客甚多，坐落亦覺得有點嘈雜。看這裡的午餐餐牌，有海南雞，有日式醬牛肉，有咖哩羊，有carbonara，有凱撒沙律，有煎魚柳配薯蓉，有烤牛柳，一看便知店子是走一網打盡的「國際路線」。範圍雖大，選擇也不少，但其實想吃的也都是那幾款，就要了烤牛柳及咖哩羊。先來的是一籃小圓包，熱熱的表面微脆，可惜塗的不是牛油而只是植物牛油，香味大減；未幾送來兩款主菜，賣相不俗，單看外表也是色香俱全。先吃牛柳，雖然沒有交帶要煎幾熟，煎出來是外面全熟而中心嫩紅，按下有血水滲出的，是medium多一點點。牛柳吃起來，質感不錯，嫩滑而沒有筋及渣，連邊位較焦硬的部份，咬起來也毫不費力的，是好貨色。吃起來牛肉味濃郁，配上伴碟的胡椒蘑菇汁，味道也真不錯。薯蓉也打得滑身，亦滿有薯仔的香味，也是那濃濃的蘑菇汁的良伴。這一味烤牛柳，水準不錯；咖哩羊是羊腩的部份，吃起來肉質也不算是很「鞋口」，可以接受。咖哩吃起來也甚對辦，充滿芫茜籽及茴香籽的香味，雖然對這裡是走「國際路線」，但這味羊咖哩也算做得不錯。配上的是白飯，是長身的saffron rice，但口感及味道都略嫌平凡了一點，吃起來腍腍的，也是味道全無，彷彿是在吃泰國香米。旁邊的酸瓜及芒果，跟白飯也關係不大，純粹伴碟性質，不如換一片naan來醮咖喱汁吃還比較好。餐後的咖啡淡淡的，不太香，聊勝於無。侍應的招呼不錯，不過就到離開時還未摸清誰是「英文人」，誰是「廣東話人」，有點失敗。另開一支San Pellegrino，埋單四百元有找，結合地方環境及食物水準，也算是物有所值。
灣仔Ingredients
| 餐廳分店 | Ingredients |
|---|---|
| 地區 | 灣仔 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 法國菜, |
| 人氣指數 | 604 |
| 價錢幾錢 | $101-200 |
Ingredients訂位
Ingredients位於灣仔區，詳細地址是灣仔永豐街23號，餐廳寬敞座位數目共有100個。Ingredients幾錢？價錢優惠後人均消費大約$101-200埋單，早餐午餐晚餐Ingredients餐單包括有法國菜等美食，付款方式有Visa,Master,現金,AE付款。Ingredients優惠
Ingredients 評價 相片
想選環境好一點的地方吃午飯，就來了這裡。
是角落的位置，傍著落地大玻璃，透進和煦的陽光，環境也真不錯。
不過是日人客甚多，坐落亦覺得有點嘈雜。
看這裡的午餐餐牌，有海南雞，有日式醬牛肉，有咖哩羊，有carbonara，有凱撒沙律，有煎魚柳配薯蓉，有烤牛柳，一看便知店子是走一網打盡的「國際路線」。
範圍雖大，選擇也不少，但其實想吃的也都是那幾款，就要了烤牛柳及咖哩羊。
先來的是一籃小圓包，熱熱的表面微脆，可惜塗的不是牛油而只是植物牛油，香味大減；未幾送來兩款主菜，賣相不俗，單看外表也是色香俱全。
先吃牛柳，雖然沒有交帶要煎幾熟，煎出來是外面全熟而中心嫩紅，按下有血水滲出的，是medium多一點點。
牛柳吃起來，質感不錯，嫩滑而沒有筋及渣，連邊位較焦硬的部份，咬起來也毫不費力的，是好貨色。
吃起來牛肉味濃郁，配上伴碟的胡椒蘑菇汁，味道也真不錯。
薯蓉也打得滑身，亦滿有薯仔的香味，也是那濃濃的蘑菇汁的良伴。
這一味烤牛柳，水準不錯；咖哩羊是羊腩的部份，吃起來肉質也不算是很「鞋口」，可以接受。
咖哩吃起來也甚對辦，充滿芫茜籽及茴香籽的香味，雖然對這裡是走「國際路線」，但這味羊咖哩也算做得不錯。
配上的是白飯，是長身的saffron rice，但口感及味道都略嫌平凡了一點，吃起來腍腍的，也是味道全無，彷彿是在吃泰國香米。
旁邊的酸瓜及芒果，跟白飯也關係不大，純粹伴碟性質，不如換一片naan來醮咖喱汁吃還比較好。
餐後的咖啡淡淡的，不太香，聊勝於無。
侍應的招呼不錯，不過就到離開時還未摸清誰是「英文人」，誰是「廣東話人」，有點失敗。
另開一支San Pellegrino，埋單四百元有找，結合地方環境及食物水準，也算是物有所值。
噖晚男朋友同我興祝生日, 本來唔係去呢度既.因為之前佢book咗第二間但係嗰間餐廳琴晚停電, 所以我男朋友好慘咁臨時臨急要搵過另一間餐廳(佢真係地獄黑仔王), 所以轉場嚟咗呢度.簡單d講, 呢度令我覺得幾舒服…因為waiters 服務態度好而且環境同氣氛都唔錯, 幾適合做celebration之類既dinner.我地兩個order咗4個dishes 加一個soup同dessert.頭盤有青口同鵝肝, 青口好好食但係鵝肝就一般.而個龍蝦湯就十分之好但係d餐飽就好普通, 配合唔到個湯.主茶係seafood platter同beef cheeks, 個seafood platter 有龍蝦，魚同大蝦，龍蝦好好食但魚同大蝦就一般．beef cheeks既肉質幾好但係ｓｏｕｒｃｅ唔夠好, 不過我仍然覺得ｏｋ．最後我都ｏｒｄｅｒ咗個ｗｈｉｔｅ ｃｈｏｃｏｌａｔｅ ｃａｋｅ， 個ｄｅｓｓｅｒｔ做得十分之出色.總括嚟講d食物質數都算好, 但係份量頗多, 去食既朋友小心食唔晒.
My father is dying in hospital... oesophagus cancer, last stage... u_u..I feel really sad recently & tried out too...Some GOOD FOOD would definitely do me GOOD~~So, I went lunching with my colleague in IngredientsI recommended her the Seafood penne with blue crab meat on top while i had the lamb curry with rice & mango salsa.Soup of the day is cream of green pea while dessert is Panna Cotta (an Italian dessert made by simmering together some cream, milk and sugar, mixing this with gelatin, before letting it cool until set. An Italian phrase which literally means "cooked cream", it generally refers to a creamy, set dessert from the Northern Italian region of Piedmont. It is eaten all over Italy where it is served with wild berries, caramel or chocolate sauce.)Lamb curry is full of lamb chops (which is good coz it "doubles" the portion of rice...) I finished 90% of the Lamb curry since it was quite filling.Panna Cotta is sweet & creamy... i like itbut my colleague commented that the slices of orange were too sour>.<"We had a decent time with funny cheeky talks... about relationships (with men, of course my colleague & i r both 'straight' pretty chinese girls... well, at least, I AM coz u may never know...); about my devilish acts to my younger sister, Pinky, when we were kids how i used her as "white mouse" for food; how i "framed" her & got her into troubles; how i bullied her, etc... (well, but i was young then...)It turned out that (as my colleague told me) she thought i was an innocent girl when i first started working in the company 6 months ago... she also had an impression of me as being nice & sweet... Ha Ha...:DI just told her not to judge people by looks In short, we had a lovely time... & now, back to work... @_@" & z_zcute & sweet deceiver,Scarlet Pimpernel
the wine list is bad, and the wine/glass is badly chosen.and it costs $90/glass for a low class penfolds..i was first attracted by the atmosphere and the cozy decor... but just by looking at the wine list, i think they mark up the prices TOO much, so.. i personally think that it won't be a restaurant that worth trying.
Took my two friends there for their birthdays.One of them picked the restaurant.I did not have any expectations as I generally don't like fusion (or more like confusion) food in Hong Kong.But Ingredients still failed my expectations.On the advice of the waitress, we ordered an entree with seared scallops and a salad with Alaskan crab legs to share.The scallops were overdone and hence rubbery.The salad looked like something scooped out of a tin of cat food the alleged crab meat was shredded and mushed up with dubious dressing.Nothing like what the waitress described fresh Alakan crab pieces.I orderd bouillabaisse with "sakeinfused broth".I began getting apprehensive when I was given chopsticks with it.The broth was lukewarm and tasted like water mixed with a small amount of cream (and it looked like it).The pieces of seafood were indinguishable from each other, and, again, cooked til rubbery.Then I finally realised why I was given chopsticks under the seafood pieces was a bed of mushy udon!Friend A's main course was oxtail, which she said was nice.As I was rather prejudiced by that time, I suspected that it was out of pure courtesy.Friend B had a plate of veggies.We shared a piece of cake to share the first item on the menu.According to the waitress, it is the creation of the owner's daughter and a musttry.It was the nicest thing we had that night but nothing you can't get from a chain cake store.My friends had the same cocktail.One of them stopped at the first sip.I didn't ask why.The decor was warm and cosy and in itself a nice place for friends to catch up.But since I am not the 食装修type, I will not come back here again. And it was pricey, just less than $1800 bear in mind that we shared entrees and the dessert.PS Staff started cleaning and moving stuff when my friend had only been served coffee.
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Ingredients餐廳詳細資料：
- Ingredients地址: 灣仔永豐街23號 Ingredients, 23 Wing Fung Street, Wan Chai
- Ingredients電話:
- Ingredients價錢: $101-200
- 分類: 法國菜,
- 座位: 100
- 付款: Visa,Master,現金,AE
- FB專頁: Ingredients Facebook
更多Ingredients相關資料:
香港餐廳2023推介06月
為減低冠狀病毒病在嘉仙奴意大利餐廳 / 蟠龍堡酒吧內有任何傳播的風險，嘉仙奴意大利餐廳 / 蟠龍堡酒吧在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳嘉仙奴意大利餐廳 / 蟠龍堡酒吧除了遵守預防及控制疾病的相關規例，嘉仙奴意大利餐廳 / 蟠龍堡酒吧同時建議採取以下措施*嘉仙奴意大利餐廳 / 蟠龍堡酒吧 黃, 嘉仙奴意大利餐廳 / 蟠龍堡酒吧 藍, (嘉仙奴意大利餐廳 / 蟠龍堡酒吧 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Ingredients在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內Ingredients應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳Ingredients建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
Ingredients餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳