Kudos 銅鑼灣
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Kudos推介
氣氛輕鬆寫意、格調優雅的Kudos餐廳位於酒店1樓，全日供應寰宇特色美饌。
銅鑼灣Kudos
| 餐廳分店 | Kudos |
|---|---|
| 地區 | 銅鑼灣 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 西式,酒店餐廳, |
| 人氣指數 | 651 |
| 價錢幾錢 | $401-800 |
Kudos訂位
Kudos位於銅鑼灣區，詳細地址是銅鑼灣禮頓道8號香港銅鑼灣皇冠假日酒店1樓，餐廳寬敞座位數目共有70個。Kudos幾錢？價錢優惠後人均消費大約$401-800埋單，早餐午餐晚餐Kudos餐單包括有西式,酒店餐廳等美食，付款方式有Visa,Master,AlipayHK,支付寶,現金,AE,銀聯,微信支付付款。Kudos優惠
Kudos 評價 相片
之前在網上預先買了餐廳的自助餐券，本來以為已有電話購買的QR code就可以，購買過其他餐廳的餐飲卷都有預購記錄，但這間餐廳堅持要我出示列印版的自助餐券，若要他們列印出來，要收我額外$20的手續費，還跟我說: 「如果你沒有hard copy, 又唔想比$20手續費，就要自己諗個方法印出黎啦。
」態度很不友善，這是酒店的服務嗎？真的很失望，其他餐廳都可以做到數QR code就可以即時知道預約情況，為何這間餐廳做不到，是否他的科技太落後了？
一個伏字😓裝修完得番半個場⋯嘢食少到呢，魚生位成日無人海鮮只得一轉，一直同朋友說應該會加的，說好的海鮮饗宴燒牛都係只派了一次，熟食10只手指數得晒，D碗洗得不太乾淨，蠔要點其實都係接受，但開12只開左3040分鐘左右
一個字，伏！ 說有限度供應的生蠔，一隻也見不到，烤牛是限量供應的，每人只有一件(大約半張紙幣的大小)，焗蠔也是分配的，一人一件，刺身說會有紅蝦、帶子和鮑魚，但，帶子每次是2薄片(一隻帶子估計可切8片)，紅蝦每次一隻，鮑魚只出過極短時間，每片大約一毛至五毛的大小和厚度。
另外，每成人有半隻焗龍蝦身體🦞，這個味道還可以。
自助熱食數量不多，自助凍食海鮮有蟹腳，螺，青口和小龍蝦。
以原價近600元的自助晚餐來計算，在銅鑼灣區是中價自助晚餐，但食物質素比300多元的自助餐更差。
總結來說，一個字，差。
唯一可取的是服務員態度良好。
對上一次原本book咗呢度慶祝anniversary，架車唔生性喺軒尼詩道跪低咗，當日我哋兩個都好唔開心，佢一路都冇再提，驚我又記起架車劏咗，但係我有心肝我會記住，今日決定俾個surprise佢，我坐低幫佢睇住個手袋，等佢出去攞嘢食先，因為我知道佢又會攞一兜沙律俾我食住等，之後我出咗去攞生蠔，生蠔都幾肥大，而家呢啲時間通常好啱食蟹同龍蝦，每樣攞少少試吓睇吓邊樣好味再encore，女朋友依然係全程食甜品
Our last visit was over half a year ago! I had a detailed introduction at the following link. If interested, please feel free to visit it:https://www.openrice.com/zh/hongkong/review/stillgooddespiteobviouscostcuttinge3363961Price had inflated by $10 to $208 +10% per head without main course with eatasyouplease from the buffet. There was a 25% discount from openrice coupon. Overall it was still a good value for money at $177 despite some costcutting.When you entered the restaurant, you were welcome by the sashimi & sushi counter! This had improved because last time the sashimi and sushi were served on separate small plates and they didn't refill the sashimi fast enough. This time they had a chef to serve you. Although there was a small sign saying that only 3 pieces each time, the chef was so nice to give me more because there was no line!The sashimi were pretty standard with salmon, tuna, octopus and 立魚, same as before. The quality of all the sashimi was generally satisfactory. Cold seafood was next to the sashimi and sushi counter. They were not attractive enough for me to try.The noodle bar at your own service had changed into a Vietnamese Noodle Station with a chef to serve you.There were two types of soup. One western and one Chinese. There were some bread next to the soup counter.The Western soup was lobster soup so I couldn't help but try a small bowl. It was pretty concentrated and it was not bad. There was an appetisers corner. I tried the cooked salmon with soba which was surprisingly good. The soba, although having been cooked for quite a while, was not like a paste of starch but was still a little bit al dente. I also tried the duck foie gras sauce with mango sauce which was acceptable. The tomato slices with Greek cheese was also reasonable. There was a cheese platter which I hadn't captured in this photo with a few types of cheese with labels. The cheeses, including some soft and some hard cheeses, were also of reasonable quality. The big red grapes on the sides didn't look so clean though.There was a simple salad bar. Fruits included water melons, Hami melons, melons and pineapples and were sufficient. There were a few berries on top but they never refilled them. They used to have spinach and sliced mushrooms which were so good but they were no longer available. The rocket was quite fresh. I was surprised that they had orange cherry tomatoes. I also tried their egg salad which was so rich in mayo and was so tasty. I liked the beetroots too which must be so nutritious.Again, there were quite a number of hot dishes so that you don't really need to order the main course from the set. Most were quite good this time.Like last time, the red curry seafood was pretty tasty. The degree of spiciness was of the right degree. I particularly liked the veggies cooked in red curry sauce. There were some seafood like prawn, mussels and fish fillets. The pork loin was quite tender with a slightly sweet sauce.The ox tongue was reasonably tender.The 豬髀 was not overly dry at all.The sweet and sour fish was a bit disappointing because the food label said it should be sweet and sour pork.For food not on this plate, I also tried some fried clams which were ok. The deepfried fish cutlet were cooked very well with crispy and thin batter. The 牛仔骨 were quite tender too. There was one type of veggies, which were very long 娃娃菜. They were tasty but were too long and thick and so they were hard to eat. There were two types of carbohydrates: the pasta in cream sauce seemed tasty while the fried noodles with mushrooms looked ok, although I didn't try.There were HD chocolate, mango & raspberry, strawberry and vanilla ice cream in the fridge at your own service the best part of the buffet! There used to be a frozen yoghurt machine with waffle cones at your own service. It was no longer available.The desserts seemed to have deteriorated too. Most of the cakes were not so pleasing. I tried the blueberry cheesecake and 雲石cake which were both not so good. The cinnamon apple crumble totally sucked, not crunchy at all. The only thing acceptable seemed to be the creme brulee, which was smooth and tasty as usual. Most important of all, the iconic desserts plate with 9 partitions were missing.Not in this picture were one type of hot sweet soup, which was 桃膠 with red date and 龍眼 which was ok as it was not too sweet but I had no incentive to try another bowl. There was baked sago pudding which I was so excited and couldn't help but try but it was so disappointing as it was so thin without much ingredients and just like a paste of sticky cake stuck together. As usual, there was also sweet tofu with toppings like sugar and red beans. They were just ok as the tofu was quite free of bean flavour and the toppings weren't so good either.The drink had changed into a drinks counter at your own service. There was a coffee machine with hot water, hot tea, iced tea, iced coffee and even cold milk at your own service. Service was ok as most of our finished plates/bowls were collected timely enough. Some server wasn't so friendly but some were better.Despite the costcutting especially regarding the yoghurt machine, some salads and dessert plate, it was still quite a competitive lunch buffet with HD icecream cups, sashimi and reasonable hot dishes. However, it was getting more marginal with the inflated price. Hope they would keep it up for our next visit.
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Kudos餐廳詳細資料：
- Kudos地址: 銅鑼灣禮頓道8號香港銅鑼灣皇冠假日酒店1樓 Kudos, 1/ F, Crowne Plaza Hong Kong Causeway Bay,8 Leighton Road, Causeway Bay
- Kudos電話:
- Kudos價錢: $401-800
- 分類: 西式,酒店餐廳,
- 座位: 70
- 付款: Visa,Master,AlipayHK,支付寶,現金,AE,銀聯,微信支付
- FB專頁: Kudos Facebook
更多Kudos相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在越旺內有任何傳播的風險，越旺在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳越旺除了遵守預防及控制疾病的相關規例，越旺同時建議採取以下措施*越旺 黃, 越旺 藍, (越旺 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Kudos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Kudos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Kudos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）
Kudos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