現代煮意 灣仔
地址: 灣仔晏頓街2號地下
最後更新:
現代煮意推介
Food Expression DINER是一家亞洲fusion餐廳。
灣仔現代煮意
| 餐廳分店 | 現代煮意 |
|---|---|
| 地區 | 灣仔 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 韓國菜,多國菜, |
| 人氣指數 | 429 |
| 價錢幾錢 | $50以下 |
現代煮意訂位
現代煮意位於灣仔區，詳細地址是灣仔晏頓街2號地下，餐廳寬敞座位數目共有30個。現代煮意幾錢？價錢優惠後人均消費大約$50以下埋單，早餐午餐晚餐現代煮意餐單包括有韓國菜,多國菜等美食，付款方式有現金,八達通付款。現代煮意優惠
現代煮意 評價 相片
Found out about this new restaurant from OpenRice. The name imediately sprung to my mind because there is also a branch in Central, however it is located in the MTR station.When I got there, I realised it used to be this sandwich joint. The good thing about this joint compared to central is that you can dine in.There is a bar table and some tables at the back.They even have extra bibimbap sauce if you feel there is not enough in your dish.Basically you order near the entrance and wait for the food.The menu is clearly display on the wall with pictures, however you need to pay extra for drinks but there is a $3 discount for takeaway orders.I really wanted the dessert but it was for dine ins only. I was attracted by the dessert because it was sake tiramisuwhich I can imagine tasting nice.After ordering, I was surprised the food came really fast despite they had only opened for about a week.But then when you think about it, they have a branch in Central where fast pace is a must.The food was contained in paper box just like Chinese takeaways in America.The packaging was quite successful because it caught the attention of an Oz who even wanted to know where this joint was and what they served. The good thing about these paper boxes is that there is no CFC taste.From their menu, it seems they have Korean food and Singaporean food.Bibimbap with teppanyaki oxcheekBibimbap with teppanyaki chickenCurry chicken & egg served with baked coconut riceLaksa char kway teowYakiudon with teriyaki chickenYakiudon with mushrooms medley.Daily special wrapped rice with abalone sauceIn the evening they have Asian fusion tapas which sounds interesting too! ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Yakiudon with mushrooms medley:This was yaki style so it was expected to be slightly sweet.The udon noodles were evenly coated with yaki sauce and it was sprinkled with some parsley.There was also a hint of truffle taste because there was some truffle oil in it which enhanced the udon and the mushrooms even more. The udon was different from the usual udons, the texture was similar to the Shanghainese thick noodles.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Wrapped rice with abalone sauce:Although this was the cheapest on the menu, it tasted quite nice.It was still wrapped in lotus leaf in the box, the rice was lovely and fragrant with abalone sauce taste.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★For improvements, they should have soup just like their Central branch and have desserts that you can order for take aways too.
您對於灣仔餐廳「現代煮意」有何comment？
現代煮意餐廳詳細資料：
- 現代煮意地址: 灣仔晏頓街2號地下 Food Expression DINER, G/ F,2 Anton Street, Wan Chai
- 現代煮意電話:
- 現代煮意價錢: $50以下
- 分類: 韓國菜,多國菜,
- 座位: 30
- 付款: 現金,八達通
- FB專頁: 現代煮意 Facebook
更多現代煮意相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在格子咖啡內有任何傳播的風險，格子咖啡在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳格子咖啡除了遵守預防及控制疾病的相關規例，格子咖啡同時建議採取以下措施*格子咖啡 黃, 格子咖啡 藍, (格子咖啡 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
現代煮意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。
餐廳廚房內現代煮意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現代煮意建議是什麼？
- 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）
現代煮意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