James Kitchen 尖沙咀
地址: 尖沙咀厚福街8號H89樓
最後更新:
James Kitchen推介
特設訂餐服務，菜單由大廚按當造食材而創作，2位起。 可與店員查詢。
尖沙咀James Kitchen
| 餐廳分店 | James Kitchen |
|---|---|
| 地區 | 尖沙咀 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 多國菜,海鮮, |
| 人氣指數 | 539 |
| 價錢幾錢 | $201-400 |
James Kitchen訂位
James Kitchen位於尖沙咀區，詳細地址是尖沙咀厚福街8號H89樓，餐廳寬敞座位數目共有42個。James Kitchen幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐James Kitchen餐單包括有多國菜,海鮮等美食，付款方式有Visa,Master,現金付款。James Kitchen優惠
James Kitchen 評價 相片
午餐餐牌其實有好多選擇, 不過一般我哋只會喺 “紅酒燴牛肋條伴飯”或 “香蒜黑椒蜜糖法式春雞” 或 “豬手伴飯” …呢幾樣我哋覺得幾好, 價錢都只係 $70$90! 有齊熱辣辣又鬆軟既餐包, 餐湯或一大碟沙律, 主菜 (仲可以揀飯, 意粉或薯條), 飲品 (杯咖啡幾香滑), 仲有一小件蛋糕 (New York cheese cake 嚟架), 坐得舒舒服服, 景觀又開揚, 又唔會迫, 所以我哋間唔中都會去幫襯下!
我哋間中都會去 James Kitchen 食 lunch! 又平又抵食, 仲有蛋糕甜品送! 午餐餐牌其實有好多選擇, 不過一般我哋只會喺 “紅酒燴牛肋條伴飯”或 “香蒜黑椒蜜糖法式春雞” 或 “豬手伴飯” …呢幾樣我哋覺得幾好, 價錢都只係 $70$90! 有齊熱辣辣又鬆軟既餐包, 餐湯或一大碟沙律, 主菜 (仲可以揀飯, 意粉或薯條), 飲品 (杯咖啡幾香滑), 仲有一小件蛋糕 (New York cheese cake 嚟架), 坐得舒舒服服, 景觀又開揚, 又唔會迫, 所以我哋間唔中都會去幫襯下! 當然啦, 你話佢好好食又唔係, 不過質素尚可的, 份量都唔細, 飽足!
James Kitchen is a place I've walked by whenever I'm in this area of Tsim Sha Tsui. There is always someone outside passing out flyers to entice people in but nothing really enticed me to give it a try. It just felt like your usual Hong Kong style Western food. Food that is good but the selections are usually geared to what Hong Kongers like. Such as truffle pasta, steak and lava cake.I was here for dinner as it was a coworker gathering. A couple of coworkers had a promotion and we were here to celebrate. There were 20 of us and included coworkers who have left as well. We were really here to celebrate. A coworker arranged everything but choosing the tasting menu and bargained with staff to include all you can drink white wine.We started with a huge plate of oysters where each person had three each. They informed us to start from the smallest to the largest. Oysters were fresh though I preferred the taste of the one in the middle. It had an extra bit of sweetness.Next was the sashimi plate: razer back clams, prawn and sea urchin. Quite fresh though the sea urchin oddly didn't have much flavor.Starter was a porcini mushroom stuffed with avocado, a slice of proscuitto and laid on a bed of rocket lettuce. Mushroom was juicy but I wasn't too keen on the avocado. I thought it was a bit too much.The next appetizer was herbed ricotta cheese wrapped in filo pastry. This was good but wow ... a bit too rich. Especially after the avocado stuffed mushroom. There was a drizzle of mustard sauce that didn't quite work.The next starter was a seared scallop in a spinach cream sauce. The sauce, though nice, was a bit too much. It really didn't need to be drowning in it. The scallop was nicely cooked though the sear could have been done a bit more.Soup was a mushroom soup. The thing I'm glad about this soup is that it wasn't drizzled in dreadful truffle oil. And there was no addition of truffle paste. They just used plain mushroom, letting it shine through. So rare now a days as these types of Hong Kong style "fine dining" places tend to over use truffle oil. Kudos for them for not using this.It came with slice of foccacia. It was nice and dotted with red peppers to give it a kick.The main finally came and that was in the form of a roast pig. As we had a big group, they didn't divide up the mains but just let us help ourselves on one big plate. Unsure if that is lazy or they ran of plates? A bit lighter than other places I've been to. The skin was not as crispy as most places but at least it wasn't chewy. However, the meat was moist and tender. It was also seasoned perfectly so it was packed with flavor.The other main was a steak (I believe it was a hanger steak). Very tender and cooked to a nice medium rare. It had a strong beefy taste. The sauce was ok. Not too memorable so I ended up not touching it much.The pasta was also not divided up. A bit lazy I felt but I guess in the end, I was glad. A mushroom pasta with truffle paste. The pasta was al dente but they also drowned it in too much truffle paste. The amount used was way too much and I almost gagged from it. A common mistake in Hong Kong style "fine dining" restaurants. They over use the truffle oil.Dessert was also shared. This was: (from left to right) creme brulee, baked cheesecake, sesame ice cream, molten lava cake, unbaked cheese cake, a raspberry panna cotta. Dessert was ok. Nothing spectacular about them. Nothing really stood out. Though the creme brulee caramelized sugar topping was a too thick so hard as a rock. The molten lava cake didn't really flow. It did bit but not a lot. Panna cotta was too jellylike in consistency.Food was ok. Oddly, better than expected but not that great. It was typical of many Hong Kong run "fine dining" establishments. Offering food that is pleasing to the local palate but not really doing much else. Price wasn't expensive for what was provided so that is positive. Service was good. Utensils were replaced each time. And despite the ruckus my coworkers made, they still strived on to serve us and didn't kick us out. Kudos for that. Overall, ok. But not sure if I'd be back on my own.
James Kitchen 在厚福街H8 大厦已有一些日子，由於那裡是傾談好去處，所以筆者久不久都會過來一下。
午餐時間如早少少過來，有機會坐到旁邊卡位，看著窗外倍感舒服。
今日到來，店員自動地提供的一杯䁔水，在冬日的日子裡，倍感溫暖。
除餐牌Set Lunch 外，還有當日精選午餐。
午餐由$68$138 不等，Set Lunch 包括餐包、沙律或是日餐湯(二選一)、主菜、餐飲和是日甜品。
日式麻醬沙律菜~是日餐湯~當日是西蘭花忌廉湯，香濃味美。
餐包~每次餐包都是䁔䁔的，這點筆者很喜歡。
香煎比目魚柳配意大利青醬$98~今日的比目魚煎得比較過火，魚皮燶了少少，筆者曾來過這裡吃過幾次，是煎焗得剛好的，皮脆內軟，魚肉很滑，將意粉撈上青醬上相當吸引。
香煎紐西蘭羊柳$98~羊柳有少許根，但也可接受。
餐飲~可以選即磨咖啡，配上當日甜品，是個不錯的選擇。
是日甜品~朱古力心太軟，配上vanilla 雪糕簡直是好撘檔。
放Cheese Cake 的碟很吸引，視覺已加了不少分數。
整體來說，食物質素隠定，午市在繁忙的尖沙咀區，這裡是一個傾談好地方，店長帶有一點點酷的感覺，但每次在細節上看到他的熱情和溫暖，就是這點，會令你久不久過來拜訪一下外冷內熱的店長。
呢間餐廳以前喺中環食過幾次， 質素唔錯 又唔算貴， 今晚同朋友聚餐喺尖沙咀 唔想同人迫， 於是決定食呢間。
今次食完覺得水準保持唔住， 尤其是整肉類方面比較失望。
呢間餐廳優點係唔多人唔嘈， 同埋紅酒白酒任飲。
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James Kitchen餐廳詳細資料：
- James Kitchen地址: 尖沙咀厚福街8號H89樓 James Kitchen, 9/ F, H8,8 Hau Fook Street, Tsim Sha Tsui
- James Kitchen電話:
- James Kitchen價錢: $201-400
- 分類: 多國菜,海鮮,
- 座位: 42
- 付款: Visa,Master,現金
- FB專頁: James Kitchen Facebook
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常見問題 FAQ:
James Kitchen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James Kitchen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James Kitchen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）
James Kitchen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