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Radical Chic Innovative Italian Cuisine 尖沙咀

地址: 尖沙咀柯士甸道西1號環球貿易廣場(ICC)101樓B1號舖

意大利菜,

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Radical Chic Innovative Italian Cuisine推介

位於ICC 101樓高層的意大利餐廳,其12人VIP房把維港景色盡收眼底!精緻的高級意大利菜,配上店內的藝術畫作,令你全方位融入不同的藝術氣息。

尖沙咀Radical Chic Innovative Italian Cuisine


餐廳分店Radical Chic Innovative Italian Cuisine
地區尖沙咀
電話訂位 36187880
餐單 Menu意大利菜,
人氣指數 342
價錢幾錢$801以上

Radical Chic Innovative Italian Cuisine訂位

Radical Chic Innovative Italian Cuisine位於尖沙咀區,詳細地址是尖沙咀柯士甸道西1號環球貿易廣場(ICC)101樓B1號舖,餐廳寬敞座位數目共有未知幾多個。Radical Chic Innovative Italian Cuisine幾錢?價錢優惠後人均消費大約$801以上埋單,早餐午餐晚餐Radical Chic Innovative Italian Cuisine餐單包括有意大利菜等美食,付款方式有Visa,Master,AlipayHK,八達通付款,Booking網上訂位可以電話致電 36187880 查詢訂座。


Radical Chic Innovative Italian Cuisine優惠


Radical Chic Innovative Italian Cuisine 評價 相片

New Italian restaurant by the group behindCastellana, taking up the space of RyuGin.Private room seating 12.Walls decorated by a lot of artwork. Artist apparently is a friend of the boss.2 set menus to choose from: 6 courses or 8 courses. Since there were 2 of us, we ordered one each. Very comprehensive wine list. Went for a glass of champagne followed by a glass of Franz Haas white (highly recommended by manager), being an interesting cuvée of Riesling, Chardonnay, Gewürztraminer and Sauvignon Blanc.•Amuse boucheRicotta cheese tart with salmon roe (very crispy 😋) and aubergine coquette.•Sour dough bread. Premium olive oil.•AppetizersBeef tartare made with Fassona beef on crispy ring crackers; with black truffle from Tasmania. Fassona beef, from the region of Piedmont, is a particularly good choice for making beef tartare, as it is dryaged, lean textured and juicy. Only available in the 8 course menu.3 red prawns from the Sicilian town of Mazara del Vallo. In the middle, IceCream made with eggplant, raisins, honey etc tasted like pate; sauce made from prawn heads.•First mainDeep fried quail leg on panzanella, being an Italian salad made with breadcrumbs, onions and tomatoes, in a dressing of vinegar and olive oil. Watermelon pieces on the side as palate cleanser.3 Frog legs.•SoupNext came a slow cooked zucchini soup: blended, cooled on ice, then dewatered. No cream nor milk was added yet tasted smooth and refreshing. Deep fried zucchini flower in the middle. Loved it.•Carbs Chef’s signature seafood risotto, made with the less sticky Carnaroli rice. Different seafood from different parts of the world were used: charcoal grilled Sicilian prawn, French cuttlefish and mussel, Hoikkado uni and caviar from China.Ravioli with "cappello del prete" in carbonara sauce. "Cappello del prete" literally translates into “priest's hat”, which is a cut of meat obtained from the cow’s shoulder. Meat was soft, tender and juicy. Very yummy.•Second main Grilled scampi on a bed of asparagus from Australia; sprinkled with bottarga (烏魚子); tomato sauce. Very fresh. Grilled Japanese eel in eel reduction; green papaya with celery; marinated in fennel.•Palette cleanserRed cherry sorbet with rosemary oil (only available in the 8 course menu). •Dessert Deconstructed tiramisu. Cream was rich and smooth. Probably one of the best I have tasted.In a nutshell: the chef’s phrase “My cuisine is art at the service of flavors.” at the end of the menu pretty much summed up our dining experience. Flavorful art; exquisitely executed. Would def be back to try the lunch.

The place is amazing overlooking the whole Victoria Harbour🌆 Gorgeous gallery like setting with beautiful paintings and high quality food.

The (cheaper) lunch menu consisted of a soup (Cauliflower soup), a Primi (pasta dish), a secondi (lamb or shrimp) and a dessert.The soup came in unappealing. It had the consistency of baby food and was bland.The Pesto pasta was worse. It seemed to be reconstructed from leftovers. At this price point I expect the Pesto to taste fresh, but of course I am left disappointed againI paid a premium of 500 HKD for some shrimps and asparagus between the primi and the secondi. One of the worst decisions I have ever made. Three small pieces of scampi on some blanched asparagus. It tastes of salt and MSG which I hold no grudge against. But for 500 dollars I could have 10 portions of the same thing at a local cha cha teng, only with fresher ingredients and a tastier, heartier dish. I knew at this point this lunch experience would be disastrous.For the secondi the glazing over the lamb was already dry when it was served. The lamb was okay but the plating is atrocious. The lamb was put on some scarce pulps of brocolli that has already turned yellow. It was disgusting.For dessert I was served cheap chocolate cream puffs. They don't even want to try.The waiter also managed to drop the cutleries on the guest. They did not bother to ask the guests how they felt about the dining experience — maybe that's because they know it too well. It was a very bad one.

An innovative and authentic Italian restaurant with great service, food and overall experience! Definitely a gotoplace for authentic Italian food if you are ever in Hong Kong! Huge variety of wine to choose from and  all the dishes was delicious, even the sourdough bread and starters was very tasty. You will be sure to walk out with a full and satisfied belly!

Knowing theres a new restaurant at icc 101. I cannot wait to try! I hav ordered their 8 courses menu and upgraded the main to risotto and wagyu and the dessert to their cheese platter. I enjoyed the meal from the first dish fassona beef till the end the dessert with cheese platter. Second course came with caponata and raw red prawns which is very special! They serve the caponata in icecream which i have never tried or seen before! The prawn is amazing fresh and sweet! Also, i personally think they actually serve the best risotto in town, which u eat with different seafood each spoon! Then followed with the wagyu which is perfectly cooked, juicy and tender with their homemake bbq sauce! Im not a big fan of cherry, but they cherry sorbet is extremely refreshing and good! And last not needed to say, the view at floor 101 is just breath taking!

Radical Chic Innovative Italian Cuisine餐單提供意大利菜等推介美食位於尖沙咀區,餐廳座位數未知人均消費約$801以上,結賬可以用Visa,Master,AlipayHK,八達通,Booking訂位可以電話致電36187880查詢。





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香港餐廳2023推介03月


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

常見問題 FAQ:

Radical Chic Innovative Italian Cuisine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Radical Chic Innovative Italian Cuisine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Radical Chic Innovative Italian Cuisine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)

Radical Chic Innovative Italian Cuisine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

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