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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.

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。

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.

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.

Ingredients餐單提供法國菜等推介美食位於灣仔區，餐廳座位數100人均消費約$101-200，結賬可以用Visa,Master,現金,AE。

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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
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• Ingredients價錢: $101-200
• 分類: 法國菜
• 座位: 100
• 付款: Visa,Master,現金,AE
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