洋蔥 銅鑼灣
地址: 銅鑼灣耀華街3號百樂中心19樓
最後更新:
洋蔥推介
There are just too many restaurants in Causeway bay and this time come across "Onion". After arriving the 19/F, numerous of artworks hesitated me from stepping out of the lift as I thought I went to the wrong floor. Glimpsed the restaurant name in between the crayon paintings and proceeded into the restaurant. Already filled with Christmas atmosphere, I realised that we where the only guests that night!~Served with basket of bread while ordering, we also ordered their promotion plum whiskey. Looking through the menu, you will realise that this restaurant serve multicountry iconic dishes and provide exquisite fusion dinning experience.Appetizer and soupThe onion soup has intense caramelised onion under rich broth. The texture does simmer and not too watery. Onions are well caramelised and soft. However, I would still prefer onion soup with a french toast or a crouton topped with melted cheese. The salad is mixed leaf with parma ham and paired nicely with the plum whiskey. Appetizer 2: scallop with crispy parma hamNicely decor dish. The Scallop is slightly seared, enriching the seafood oil flavour. Scallop itself is ok but enhanced by the slightly salted crispy parma ham. The balsamic sauce also added a bit of attitude to this dish.Main: Iberico porkThis is the winner of the week! We ordered the 8oz medium Iberico and the moment it arrives, the charcoal scent blossomed on the table. The amazing tender texture on top of the intense carbonized wood flavour is astonishing. The sauce has lingering sweetness with hint of wine, although matched very well with the pork, I still prefer the original juiciness from the pork. Caramelized apple and veggies were ok. Main 2: Roasted baby back ribCompared to the previous Iberico pork, this baby back rib is relatively suboptimal. Although the texture is somewhat tender, I still do have high expectations as baby rib. BBQ is adequate, but would be more mouth watering if there were more sauce. The whole experience would be more dynamic if the "main 1" and "main 2" switched as the Iberico pork is defo rated higher compare to this baby back rib. DessertOn the right, it is the meringue cookie with fruit sauce. The sweetness of the handwhipped meringue cookie created a good contrast with the relative sour fruit sauce. Balance would be disrupted if either of the ingradient is gone. Moving to the middle, there are several selections of fruit as you can see. Beside providing one of the "5 portion a day", the fruit will also rinse your palate before moving on your dessert pathway. On the right, it is the France chocolate. Without adding flour that you usually do for brownie, the pure chocolate fudge has intense cocoa flavour. The firm body with glutinous texture, kind of spreading the chocolate butter all round your palate to wake your taste bud. While enjoying the dessert, we realise that there are crayons on the table! Inspired by the nice dessert, we also draw something on the table~ Oooohhhh~~ now I realise why there're so many artworks outside the lift! They were not from drawing classes~ they were all customers drawing!! On question, it seems like the restaurant is no long continuing the business in the same location due to short notice, although their takeaway or order service is still functioning. So do grab the time to eat in this restaurant while you can and I hope we can see you again in the short future. Maybe let's enjoy some good art gallery before it is too late.You will be amazed how people can draw with just crayons. Last but not least, I think our work worth a special frame before display.
銅鑼灣洋蔥
| 餐廳分店 | 洋蔥 |
|---|---|
| 地區 | 銅鑼灣 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 西式,多國菜,西餐廳, |
| 人氣指數 | 572 |
| 價錢幾錢 | $201-400 |
洋蔥訂位
洋蔥位於銅鑼灣區，詳細地址是銅鑼灣耀華街3號百樂中心19樓，餐廳寬敞座位數目共有50個。洋蔥幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐洋蔥餐單包括有西式,多國菜,西餐廳等美食，付款方式有Visa,Master,現金,AE,銀聯付款。洋蔥優惠
洋蔥 評價 相片
There are just too many restaurants in Causeway bay and this time come across "Onion". After arriving the 19/F, numerous of artworks hesitated me from stepping out of the lift as I thought I went to the wrong floor. Glimpsed the restaurant name in between the crayon paintings and proceeded into the restaurant. Already filled with Christmas atmosphere, I realised that we where the only guests that night!~Served with basket of bread while ordering, we also ordered their promotion plum whiskey. Looking through the menu, you will realise that this restaurant serve multicountry iconic dishes and provide exquisite fusion dinning experience.Appetizer and soupThe onion soup has intense caramelised onion under rich broth. The texture does simmer and not too watery. Onions are well caramelised and soft. However, I would still prefer onion soup with a french toast or a crouton topped with melted cheese. The salad is mixed leaf with parma ham and paired nicely with the plum whiskey. Appetizer 2: scallop with crispy parma hamNicely decor dish. The Scallop is slightly seared, enriching the seafood oil flavour. Scallop itself is ok but enhanced by the slightly salted crispy parma ham. The balsamic sauce also added a bit of attitude to this dish.Main: Iberico porkThis is the winner of the week! We ordered the 8oz medium Iberico and the moment it arrives, the charcoal scent blossomed on the table. The amazing tender texture on top of the intense carbonized wood flavour is astonishing. The sauce has lingering sweetness with hint of wine, although matched very well with the pork, I still prefer the original juiciness from the pork. Caramelized apple and veggies were ok. Main 2: Roasted baby back ribCompared to the previous Iberico pork, this baby back rib is relatively suboptimal. Although the texture is somewhat tender, I still do have high expectations as baby rib. BBQ is adequate, but would be more mouth watering if there were more sauce. The whole experience would be more dynamic if the "main 1" and "main 2" switched as the Iberico pork is defo rated higher compare to this baby back rib. DessertOn the right, it is the meringue cookie with fruit sauce. The sweetness of the handwhipped meringue cookie created a good contrast with the relative sour fruit sauce. Balance would be disrupted if either of the ingradient is gone. Moving to the middle, there are several selections of fruit as you can see. Beside providing one of the "5 portion a day", the fruit will also rinse your palate before moving on your dessert pathway. On the right, it is the France chocolate. Without adding flour that you usually do for brownie, the pure chocolate fudge has intense cocoa flavour. The firm body with glutinous texture, kind of spreading the chocolate butter all round your palate to wake your taste bud. While enjoying the dessert, we realise that there are crayons on the table! Inspired by the nice dessert, we also draw something on the table~ Oooohhhh~~ now I realise why there're so many artworks outside the lift! They were not from drawing classes~ they were all customers drawing!! On question, it seems like the restaurant is no long continuing the business in the same location due to short notice, although their takeaway or order service is still functioning. So do grab the time to eat in this restaurant while you can and I hope we can see you again in the short future. Maybe let's enjoy some good art gallery before it is too late.You will be amazed how people can draw with just crayons. Last but not least, I think our work worth a special frame before display.
商務午餐一般要求：合適檔次，安静（可以谈生意），合预算而食物可以。
今天在銅鑼灣找到這家不錯地方。
有多款set lunch，～100150。
我點了個洋蔥湯+燒焗半隻春雞。
洋蔥湯夠料夠味，只不夠濃和欠了点芝士味。
春雞色香味俱全，外皮金黄色，肉質嫩滑兼juicy，份量足夠。
最后来杯燙口咖啡，完全收貨。
一直以來對樓上西餐廳實在不太熟悉，這次多虧朋友介紹才找到這一家。
Special menu，是之前想也沒想的事，餐廳方面在book位時得知這會是一頓生日飯，便提議為我們設計一份special menu，也好吧﹗這樣一來既能為朋友帶來多一點的驚喜，亦能有個更好的預算餐包、餐湯當然少不了，他們的洋蔥真的很香、很惹味，平時愛喝蔬菜湯的朋友可以考慮一試喔﹗除此之外，還包括了六道菜及一道甜品，對平常不大吃的我們，份量剛好，餐廳方面還細心的為我們配上餐酒頭盤，帶子夾在parma ham與脆多士之間，口感既豐富又香脆，讓人更期待接下來的菜式。
鵝肝同樣配脆多士，卻沒有半點油膩感，有驚喜﹗說到乳豬，真沒想過會成為這晚的菜式之一，好吃脆而不膩最欣賞這碟意粉的調味部份，吃的時候感覺到意粉帶一點點的辣，但那份辣味並沒有停留在口裡，不用以喝水來沖掉辣的味道，感覺很好。
麵質也很不錯，不太硬，也不太軟，軟硬度剛好。
牛扒，沒有一點韌的感覺，讚這款甜品的賣相和味道都很特別，甜和酸的味道配合得剛好，就連碟上的畫花也畫得很細緻上菜方面，他們會待客人完成一道菜式後，才安排上下一道菜，不會有被催趕的感覺，加上當日餐廳的環境很寧靜，很適合與朋友小聚。
為我做 Facial 的美容師 auntie 及她的大女，在大約半年前介紹了一位男生給我認識，不論跟他發展如何？！ 也要多謝她們兩母女！所以，我不會待薄她們！我知這位 auntie 好識食，喜歡食西餐及喜歡走到 cafe 飲咖啡！享受離婚後的單身生活！美麗的事物總會吸引她！ 因此，我便約她一起週末去睇花卉展覽！為何我不約我媽咪呢？而我那個愛花之人的媽咪，已早在展覽頭一兩日的平日賞花！恰巧！她的大女跟爸爸 (即是她前夫) 一起在第一個週末去花卉展覽；於是，我們就在第二個週末去吧！賞花卉展覽之前，先請她食飯！在銅鑼灣區，嚐過質素不俗又環境寧靜的西餐廳，而且距離維園不太遠的地方，我想起樓上餐廳 <洋蔥>！我預先 book 枱，我們直接入座！ 週末的中午，只有好幾枱食客，女食客佔大多數！臨走，原來我忘記拿走放在椅背的絲巾！ 店方除了致電通知我之外，還有 what's app 並影低絲巾張相給我，跟我確認是不是我的絲巾？！讓我睇完花卉展覽才拿回吧！服務實在太好嘞！給我們留下很好印象！ 由她發辦點食物，最緊要她喜歡！ 我負責付款就可以嘞！麵包籃富有麥香的麵包，外層煙韌，包身密度高！我個人喜歡伴湯食！ 洋蔥湯配沙律洋蔥湯用牛骨熬製，味道濃郁！洋蔥已煲至軟腍入味！ 果然是招牌菜之一！沙律混合了青蘋果，倍感清爽！ 新鮮即切，水果依然白雪雪，薄切的水果卻不失口感！輕煎北海道帶子配法國甜包及香脆巴馬火腿 $38外脆內軟的帶子，肉嫩鮮甜夠厚身，食得一口滿足感！ 配上香脆而鹹香的巴馬火腿，不論賣相抑或口味，都即時生色不少啊！ 以法國甜包墊底，整體是無懈可擊的組合！香煎鵝肝配法國甜包及啤梨醬 $150 (50克)鵝肝份量也不少，以價錢來說已是交足貨！清新富天然果酸的士多啤梨醬，完全中和了鵝肝的油膩感，兩者很夾得來！香煎三文魚扒薯蓉拼新鮮蔬菜 $95店方以原條三文魚切成魚扒，魚質相對鮮嫩分明！ 旁邊小小的檸檬夾的確幫了一個大忙，既方便又衛生！北海道帶子及鮮蝦扁意粉配白蘭地龍蝦汁 $280 (晚餐)橙紅色的龍蝦汁，洋溢濃郁鮮香，絕對惹人垂涎！ 軟硬適中的意粉也沾上了龍蝦汁，足料夠味！選用新鮮蝦，鮮甜彈牙又爽口啖啖肉，真是無得彈！甜品拼盤 (晚餐送)檸檬餅清酸開胃！迷你忌廉泡芙，細細件易入口又甜而不膩！朱古力蛋糕店方因應香港人口味，甜度恰到好處！相對朱古力味夠濃郁，質感挺身！ 跟前者兩件甜品口感上與別不同！<洋蔥> 是一間憑真材實料、廚師實力而保持水準的樓上西餐廳！值得支持！我們睇花卉展覽前，嚐了一頓有水準的豐富午餐，大家也感到滿足又高興！
母親節帶4歲小朋友2人去食午餐，首先問待應有沒有母親節主題的食品，佢語氣唔多好一個字'無'就咁回答，當時有D失望，跟住點了2個午餐 加$加是日甜品，待應比相我睇係個蛋白批有士多啤梨藍莓幾好(諗住無母親節餐都有個甜品補數可以同小朋友影 好開心，點知食完2個餐話賣晒，超失望)講返果2個午餐，睇食評話高水準西餐我先專登去食，點知一個魚扒配薯蓉，魚肉明顯霉又D位一係好鹹一係無味，D肉無魚鮮味則邊醬汁少得可憐，另一個豬肋骨配意粉，意粉好乾，豬肋骨肉質夠淋，可惜唔夠juice又唔夠燒汁味，我覺得食物質素同烹調真係比預期失望 ， 連杯凍o茶都無味，茶餐廳至少都飲到茶既苦嚁啦! 不過得意既係張枱有大大張畫紙可以畫下畫
您對於銅鑼灣餐廳「洋蔥」有何comment？
洋蔥餐廳詳細資料：
- 洋蔥地址: 銅鑼灣耀華街3號百樂中心19樓 Onion, 19/ F, Bartlock Centre,3 Yiu Wa Street, Causeway Bay
- 洋蔥電話:
- 洋蔥價錢: $201-400
- 分類: 西式,多國菜,西餐廳,
- 座位: 50
- 付款: Visa,Master,現金,AE,銀聯
- FB專頁: 洋蔥 Facebook
更多洋蔥相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在東京淺草炸雞專門店內有任何傳播的風險，東京淺草炸雞專門店在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳東京淺草炸雞專門店除了遵守預防及控制疾病的相關規例，東京淺草炸雞專門店同時建議採取以下措施*東京淺草炸雞專門店 黃, 東京淺草炸雞專門店 藍, (東京淺草炸雞專門店 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
洋蔥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。
餐廳廚房內洋蔥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洋蔥建議是什麼？
- 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）
洋蔥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