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最推薦好用的香港餐廳搜尋器

廚魔 灣仔

餐廳類型: 多國菜,Fine Dining,

最後更新: | 地區:

推介廚魔是因為餐廳BO Innovation提供現代化的中菜,廚師Alvin特別鑽研中式分子料理。廚魔位於灣仔區,餐廳內座位數40人均消費優惠後大約$801以上,廚魔餐單推介了多國菜、Fine Dining等香港美食,埋單可以Visa,Master,現金付款,除了Walk in外需廚魔 Booking訂位電話預約可致電28508371查詢。(按此致電)

廚魔

(灣仔)

更多廚魔相關資料:


餐廳廚魔 2022年7月推介餐廳優惠

廚魔餐單提供多國菜,Fine Dining等推介美食位於灣仔區,餐廳座位數40人均消費約$801以上,結賬可以用Visa,Master,現金,Booking訂位可以電話致電28508371查詢。



網友對餐廳廚魔評價及照片

網友對灣仔廚魔餐廳評價:
一路以來都想試,今日襯慶祝生日終於的起心肝黎試吓🥳 不過訂坐要比deposit 1000$/head 的要留意返餐廳嘅佈置都好多香港特色嘅掛畫同d 餐具都係好香港風情💛 每一期都會有唔同嘅主題,今次嘅主題就係🟡圓 亦有完美嘅意思一開始就已經用好特別嘅方式幫我哋洗手,用咗會出煙嘅雙妹嘜花露水紙巾 感覺好fresh 😇我地之前無check 過個menu, 所以見到果個似是而非嘅神秘menu 都好期待😙第一樣頭盤就係幾樣香港傳統食物整成嘅份子料理,侍應今次唔會話你知,等你食完先至開估😆而之後每一樣野嘅味道都好出色好意想不到,已經開始對之後落嚟嘅嘢充滿期待🥰由於係份子料理 都唔想劇透晒全部野不過的確每一樣野都有驚喜 一路食都覺得好好玩食物方面唔係每一樣都話好好好好味,但係全部都好有心思💛 我自己最鍾意好玩嘅頭盤同埋和牛,個牛真係好好食 只係個汁咸左少少 另外個意大利飯都係十分出色 好有咬口 聞落亦都十分之香 🙂 另外 大三元都係好好玩,"食糊" 設計一流👍🏻 差少少嘅話就係,自己略嫌D 甜品就無咁特出😅 最後,如果有朋友仔生日,晌book 位時講聲就可以晌甜品度寫名同埋會送返張即影即有比你 🥰晌呢個時勢做一間良心fine dining 其實都好難,請大家多多支持啦💛

網友對灣仔廚魔評價:
Our dinner at Bo Innovation was an aesthetic feast. And one with a theme that pays tribute to old Hong Kong. Each course was beautifully presented, carefully constructed, and endowed with its own meaning and story. More importantly, the food was portioned so that you would be able to try twenty different combinations of flavors and textures, each ranging from bitesize to five spoonfuls, without ballooning your stomach.The highlight, to me, was not only the aesthetics and the story, but brainchild and head chef Alvin Leung Jr’s courage to bring the most unconventional, amusing yet pleasurable flavors together without needing to use an excess of anything—whether it be sea urchin, salt, or some other greasy condiment—as a shortcut to tantalize our brains. Everything was as plain as they could be, yet no less intriguing and satisfying. That is not something to be taken for granted, as many restaurants load their food with butter/oil and salt to up the game from your regular homecooking. Of course, not every flavor combination will be your favorite, but it would be a surprise, a contrast, much like life itself.The restaurant was also furnished with many interesting details that added to my experience. Servers are generally courteous, and we were also introduced by Chef Alvin himself to many of the courses we were served. Again, that is something I appreciate as you will never interact with chefs at many restaurants.If I had to complain about something, it would be the air conditioning that was blasting at North Polelike temperature that was perhaps more comfortable for those working than those sitting for hours without moving. And aftersales services seemed also to be lacking—in order to complete the review I had just some queries about a few of the dishes of the night, and after being thrown around like a ball and redirected four times between various members of the hosting team I was given the response from the manager that it would take him a few days to get back to me as they are busy and “the menu will be changed starting tomorrow anyway”. I chased them once more after five days and finally received a response on the eighth day of my request.I can’t make a recommendation for or against Bo Innovation. It really depends on whether this is the sort of thing that intrigues and pleases you. For me, at least, the cultural reference and explicit love for Hong Kong—as reflected in the effort put into endowing each course with a special significance—gave the experience its unique significance. And as I was with my closest friend who enjoys creative and imaginative food, it was a worthwhile visit.Food RundownTaste of marriage 婚姻滋味 – The meal starts with the five "tastes" of marriage, namely, savory, sour, spicy, bitter, and sweet. The first bite represents the sour aspect of marriage. It's  a sea urchin and misotopped glutinous “dumpling” with shrimp floss and a few droplets of very dense Chinese vinegar. The combination was quite unusual, and I can’t really say that I liked it.Savory comes as salty egg yolk, pork and red onion on deepfried rice cracker. It’s beautiful, colorful, crunchy and, well, savory.The bitter aspect of marriage is a mini ice cream in disguise. What’s green and bitter? Well, it turns out that the ice cream was bitter melon and coconut flavored, with some smoked cod. It wasn’t that bitter after all, and with the buttery cone was pretty delightful. I didn’t quite discern the smoked cod, however.Spicy is a burnt cherry tomato with mayonnaise which was pretty appetizing. The chili pepper is optional, and was primarily used as a visual and prop for burning (not photographed) so that we can smell fumes mimicking Chinesestyle firecrackers going off. Finally, the sweet aspect of marriage is presented inside a traditional bridal tea cup, with foie gras, lotus seed purée, dry red date and XO sauce. A most harmonious combination that we loved.Son of a scallop 帶來兒子Scallops were very tender and well marinated, going well with the thinly sliced lotus root. The subtle flavors of Chinese yellow wine and tomato consommé complemented them well. I didn’t quite like how strong the shiso plum was against the delicate scallop, but it was still interesting to try.The Phoenix rides the Dragon 龍鳳呈祥This was the star of the night. The steamed egg smelled like smokey ham. Morel added depth of flavor and the lobster (dragon) and stuffed chicken (phoenix) were a delight. The whole dish was simply splendid.Pisces paradise 雙魚得水Another beautifully executed dish with local tile fish going with slightly spicy mentaiko, some salmon roe, tomato sauce and notes of Sichuan peppercorn. The fregola sucks up all the fish stock and butter and is very hearty.Rich abalone 鮑羅萬有The mung bean mash below turned out to be a bit heavy and overpowered the abalone and caviar in consistency. But the butter poached abalone was very enjoyable, sliced paper thin for maximum tenderness.7 happiness 七囍Being a drink this was an unexpected course, and it was mainly 7up and a local gin (called Perfume Tree Gin) mulled with a blend of spices, including cinnamon, cardamom, star anise, lemongrass and vanilla. It was refreshing, but I thought two sips would do as the sweetness was paralyzing.Miss Piggy goes red 紅運當頭The theme is pork and red here, and we start clockwise from the little white celeriac flower. That was made with pork ear and pork knuckle. It didn’t make a big impact on me. Next was slowroasted suckling pig with beetroot sweet sauce, which was standard, crispy suckling pig skin that reminds one very much of traditional, festive Cantonese feasts. Then, we have a cutelooking blood pudding wrapped with deepfried bits of rice paper. At the time of eating I didn’t know it was blood pudding, and it tasted nothing like it. I just found it to be pretty intense in the mouth and I quite liked the texture and flavor. Following this is pork braised in vinegar and sugar with orange zest. I thought this was a little too sour for my liking, but it was nevertheless interesting contrast with the rest. Finally, and probably the best, was the suckling pig wellington with Chu Hon sauce, possibly the smallest wellington I have ever seen and eaten.Cheerful grains 幸福美滿This dish was wonderful and memorable. The ninegrain mix included red rice, quinoa, sunflower seed, pumpkin seeed, couscous, corn and rice. It was nutty and hearty and while the top layer was toasted and crispy, the bottom was a pasty pool of blended cooked rice, which resulted in rich and contrasting textures and flavors. A most thoughtful dish for simple grains.Unbroken lineages 連綿不絕This was deepfried “efu” noodles, a particularly popular kind of Cantonesestyle noodles. Noodles are typically a symbol of longevity, but here it also symbolizes unbroken lineages, something that Chinese parents are often obsessed about. This is surprisingly a dessert—the “unbroken” noodle is deepfried and coated in honey, tasting a little bit like churros, perhaps a tropical version, as it is served with coconut ice cream, dried longan fruit and porcini crumble. A dessert full of imagination and novelty.No shark fins 魚翅As the trend is to boycott shark fin, we have something that looks like shark fin, but is made with honey jelly, peach gum, yuzu and Osmanthus vinegar. I’m not a fan of Chinese dessert, so this didn’t speak much to me.Comes after sex 百富添丁Quite interesting served in a baby food container. You are also given an old Hello Kitty plastic spoon to eat this for maximum drama. The white part is a salty mousse with subtle flavors of mui choy pork. The rest is chocolate mouse and caramel crumble. Mui choy pork is a classic Hakka dish made with pickled mustard and fatty pork. This must be the first such dessert I have had. The savorysweet combination was pretty irresistible. I couldn’t really taste mui choy pork to be honest, but the salty mousse was addictive.V generation 五世其昌Five items to make for five prosperous generations: cooked sweetened apple, “pat chun” vinegar, chestnut mousse with Chinese white wine, and ginger foam. This was light and quite OK as the flavors worked nicely together.

網友對灣仔廚魔餐廳評價:
今日一試Bo Innovation,都覺得2星係實至名歸既。我一直都覺得fine dinning 係一個experience,而呢間餐廳就真係打造出一個連貫既experience . 一個有趣既story telling。 價錢方面佢係Petrus同MO GRILL 既水平(個人覺得MO Grill 好普通,Petrus我係鍾意既),但BoInnovation既食材配搭,煮法,都令我留下更深印象。(甜品用八珍甜醋,想唔想知道係咩味?鵝肝醬同腐竹又夾唔夾呢?)真心,出黎個結果真係唔錯。呢間係我近年食過印象最深既餐廳。我個人係會推薦呢間餐廳👍🏻

網友對灣仔廚魔餐廳評價:
5/10/2021 happy Tuesday! 朋友話想食分子料理,有冇興趣呀!why not? 四人一枱,剛剛好。踏入餐廳,侍應友善地接待,使客人頓時放鬆心情!坐低見到餐牌,十分之獨特,因為要估下內容是什麼?後來知道,原來客人有遊戲玩,就是要認真品嘗食物材料,跟著話比侍應知,究竟這道菜式是什麼材料製造出來!之後,侍應都會在遞送每道菜式時,向客人講解菜式的材料及製作。其中食物材料的配搭,確係有創意,連盛載食物的餐具,盡見心思。色、香、味俱全,客人慢慢享受美味嘅分子料理。Set Menu 內有「和牛」,由於本人唔食「牛」,廚師精心炮製美味「三杯酒乳鴿」,十分之好食。分子料理,有特色,好食,又飽飽,證明廚師是站在客人角度出發,值得一讚。




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廚魔餐廳詳細資料:


最後更新:

香港餐廳2022推介07月


為減低冠狀病毒病在Zafferano內有任何傳播的風險,Zafferano在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳Zafferano除了遵守預防及控制疾病的相關規例,Zafferano同時建議採取以下措施*Zafferano 黃, Zafferano 藍, (Zafferano 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

廚魔餐廳內大家應如何減少社交接觸?

  1. 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:
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 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
  5. 在服務櫃枱加設屏障,減少顧客與員工直接面對面接觸
  6. 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)
  7. 安排員工分批工作、休息及用膳

廚魔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。

餐廳廚房內廚魔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:
    1. 精明選擇:選擇安全的原材料
    2. 保持清潔:保持雙手及用具清潔
    3. 生熟分開:分開生熟食物
    4. 煮熟食物:徹底煮熟食物
    5. 安全溫度:把食物存放於安全溫度
    6. 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廚魔建議是什麼?

  1. 工作人員須謹記:定期檢查體溫
  2. 工作期間,戴上口罩
  3. 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
  4. 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)
  5. 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
  6. 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
  7. (例如先用抹手紙包裹著水龍頭,才把水龍頭關上)

為什麼要確認廚魔餐廳內容全為屬實?

作為一個讓公眾自由發表言論的平台,有責任及義務向用戶提醒一些有可能被忽略的事宜,以保障各方面的利益。如會員提交的餐廳因當中內容含有嚴重指控,在審批的過程中被評估為有潛在法律風險*,故我們會要求會員確認有關餐廳的內容完全屬實。

我可不可以評論一下這間餐廳廚魔的好與壞?

你可以這餐廳發表廚魔意見及討論,可以用上面的facebook留這功能與其他食家交流。

為什麼廚魔不能電話訂位?

個別餐廳假日及繁忙時間會可能需於餐廳到現場排隊攞位,建議早一兩星期期打電話詢問廚魔訂位方法。

我可以刪除廚魔在feehk.com香港餐廳推介嗎?

我們絕少會刪除已刊登的餐廳,惟當我們證實已刊出的餐廳廚魔違規時,將可能會刪除餐廳。

如果我懷疑餐廳廚魔是虛假陳述的可以怎樣做?

如果你想發表對廚魔的意見,可以Email檢舉,我們收到檢討會跟進調查。請詳細列明檢舉理由,如有相關證據亦可一併提交,以加快調查進度。檢舉制度採用匿名方式進行,檢舉者的身份將會完全保密。

為甚麼之前已刊登了的餐廳會被突然被刪除?

有時候,一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登,但我們設有餐廳檢舉制度,訪客有權向我們檢舉有問題的餐廳,如經跟進後證實餐廳犯規,管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳,不過在一些特別情況下可能會刪除餐廳。

網站平台feehk跟廚魔 openrice裡的差異是什麼?

有別於openrice複雜多功能,本網站主要目的讓用戶可以最方便地得到想要的資訊如電話和地址搜尋,更快和省時得到重點資料。

為什麼看不到廚魔黃藍立場,廚魔黃定藍是黃店還是藍店呢?

如果沒有看到廚魔藍黃相關資料代表暫時沒有人評論,你可以於上面留言告訴大家討論。