ICHU

營業中

休息中

1. Waitors, waitresses and kitchen staff do not wear face masks today and during coronavirus period. 2. Portion was unbelievably small. "Fish soup" main dish only had 1 spoonful of soup and fish was very small.3. We asked for hot water several times, waited for more than 10 minutes and cups of room temperature water with a lot of dirt came.(see photo) 4. Food quality is very overrated. Poor value for money and would not recommend dinner here.5. Very noisy environment

All food is delicious. I’ve ordered1) Starter - Quinoa Mixed Salad, Avocado, Walnut, Peruvian Tomato Sauce 2) Side dish - Brussels Sprouts, Yuzu3) Main - Roasted Chicken, Sweet and Aji Sauce, Pickled Red Cabbage4) Dessert - Caramel, Turon, Praline, TonkaMy friend ordered ‘Fish Stew’, it’s delicious but the portion is very small.

為慶祝朋友生日，一心諗住試下新野，真係中哂伏⋯⋯環境方面 周圍氣氛都唔錯 但真係太黑 黑到連餐牌都要開電筒先睇到食物方面 份量比較少 食物質素十分普通 價錢定價有點高 無論想慶祝紀念日或生日都唔建議虎蝦意大利飯和牛 普普通通Nachos個皮係軟身的 配搭軟殻蟹口感比較特別 係成餐飯最驚喜的一道菜

I have wanted to try ICHU for quite some time. It’s so popular that seats for Restaurant Week (lunch) were always gone very quickly. This time I managed to grab two seats for my friend and I.We love the Peruvian vibes in ICHU. The background music was really cheerful and made us wanna dance!This was the first time we tried Peruvian food, and it’s a great one!Portion was quite small to be honest, but the food was very delicious. This Salmon Tiradito was cured salmon with orange vinaigrette, rocot

這間秘魯創意菜試過一次後己經變成了常客，晚飯去過三次了，水煙吧己經忘了去過多少次。這間秘魯餐廳經常爆滿，有次沒位置要到吧台吃飯。這間餐廳的菜式真的是挺創新，只看餐單有時候是沒有概念出來的是什麼東西。我個人是比較喜歡他們他他類的食物，如魚刺生配一些他們自已做的檸檬汁。比較正路的有海膽飯，但是配上秘魯style的醬汁，又是另一種感覺。燒雞腎也是非常日式。不過甜品對我來說真的太Heavy了，如最後粉紅色監欖形狀的朱古力，扑開後又是朱古力醬，就像一大型的出奇蛋，太甜了，我不太喜歡這類甜品。不過他他類的菜式確是做得十分出色，口味獨特。

Came here during the HK Restaurant Week to celebrate friend's birthday. From appetizers to main dish and dessert, each dish is uniquely prepared and brings sensation to the taste bud. The braised lamb shank is the most impressive dish of all with its tenderness and it's very tasty along with the sweet potato puree.

I've never been to a standard terrace bar like this one. The food was top notch and can be said as $$$$. Interestingly they serve shishas with fruit heads. We had a pineapple head with a fruity flavour. And it was amazing. The staff are friendly and liked it when they socialised with us.

quinoa salad, (油甘魚 and 三文魚 前菜), 燒鴨西班牙式飯, 羊滕好食, 唔乾點埋佢伴碟醬食一流味道岩岩好, 唔會太重太油, 每道菜最少有2~3款醬, 撈埋或分開食都好正. 前菜分量比較少貴精不貴多, main course 返而幾大份 坐一邊係波浪形嘅sofa, 夜晚比較黑d, 音樂好groovy, 星期3晚算多人, 但係坐得舒服唔逼唔嘈 restaurant week promo 食lunch set 最抵

初嚐秘魯菜，究竟秘魯係食咩既呢？去呢間餐廳前都一頭霧水。餐廳座落於中環好方便既位置，入到去氣氛唔錯，但可惜d檯放得比較迫。菜式賣相好精美，餐具同碗碟絕對係一大賣點，石頭整成既碗、將肉放上熾熱既石春等，提升咗成個進食experience。食物既味道幾有層次，係由唔同食材配合出嚟。肉類不過不失，調味調得好，但食材如果可以更加新鮮，就可以提升味道。唯一美中不足係佢既服務，雖然侍應都算attentive，但餐廳俾人一種「太計較」既感覺。position自己為高級餐廳，最忌就係催客人走。每次一食完一到菜就馬上有人嚟收碟，或者未食完就因為用餐時間滿咗趕客人走，都係令餐廳減分既地方，希望餐廳可以注意翻。

呢間餐廳主打秘魯菜，今日中午就來試吓新菜式。餐廳景觀開揚，佈置高雅又時尚。餐枱之間闊落，同朋友傾計一流。點了三道菜午餐，前菜未到前，先送上藜麥杯。三式藜麥杯顏色豐富，擺盤漂亮，可惜是沒有什麼味道。前菜我點了salmon ceviche。依款菜式係秘魯菜嘅名物，呢款菜其實幾簡單，只要材料新鮮加少少調味，已經可以好好食。但味道唔係十分特別。至於主菜部份，我叫咗香煎三文魚，朋友叫咗beef cheek。三文魚配上熱情果同青瓜，味道非常清新。我覺得青瓜作伴碟有點格格不入。而且冇澱粉質，份量真係唔夠飽。而朋友點嘅牛肉只有兩大塊，份量好少，而且醬汁過重蓋過牛肉味，很普通。甜品我點左香蕉奶凍配芝麻雪糕，朋友嘅係椰子碎配朱古力蛋糕。甜品嚟到嗰陣有點驚訝因為無論前菜同主菜擺盤都幾靚，但甜品嘅擺款竟然麻麻。其實味道唔差，覺得比主菜出色。整體感覺普通，勝在環境靚，傾計舒服。未必會再嚟。

秘魯菜，可以說係香港非常少有的菜系。之前有朋友吃過另一間餐廳的秘魯菜，大家都說非常新鮮而且好食，近似墨西哥的風情，又有熱帶的氣息。相信以秘魯菜為主打的餐廳全香港不多過五間，大部份都位於中環區，這間Ichu我認識的原因是五月時和梁同學吃完飯後去快飲一杯，飲完就愛上了這間餐廳。上次看到這餐廳的menu，再看過有人寫這裡以一位靚仔的韓國籍廚作主，我相信女士一定覺得吸引。剛巧新朋友C小姐約食飯，選址係to eat list的Ichu，雙重的原因，我想冇乜理由唔去，上次有人約食飯已經冇咗一次機會，今次一定要瞓身把握。七點多來到，可以話係高朋滿座，滿到不行，不訂位，一定冇得坐。一個亞熱帶的森林氣氛，好chill好蘇豪的感覺，唯獨感覺有點嘈，但傾吓計還是可以接受的。記得上次晚上主力飲cocktail，今晚一於以往，叫左杯幾得意嘅飲品。Ichu Pisco sour是我的選擇，以Pisco Infused Saffron, Eucalyptus, Corn Syrup, Lime來造的清新感覺，lime的底很強，酸度清新，和上次飲過的Canuflaje一樣不謀而合。朋友叫的另外兩杯，一杯singal

如果你冇時間去一趟長途旅行，唔緊要嘅，可以透過食物去彌補，等味覺帶你遊走世界✈️。黎到中環呢幢咁artistic 嘅甲級商廈覓食，一睇個directory，有好多唔識讀嘅國際畫廊🌃之餘，仲有一間食秘魯菜嘅《米芝蓮餐盤推介》餐廳，一於上去感受南美風情先！裝修方面就唔算好南美風，係啲色調優雅得黎又帶點清新嘅感覺，尤其係綠色嘅梳化。👒 (以下譯名係我自己加，個餐牌冇中文）頭盤《Ceviche 檸檬醃生魚》生嘅鯛魚用檸檬汁🍋、蒜片、辣椒等等混合嘅汁浸泡，面頭再灑上甜薯脆片，酸酸嘅汁突出左魚嘅鮮甜🐟，好fresh 好好味呀！我鐘意吃呢個多過日本啲sashimi😍強力推薦！ 《Quinoa 三色藜麥》顏色好繽紛，下邊有啲goat 🧀cheese，藜麥本身冇乜味，味道濃郁嘅goat cheese完全係重點，令個口感creamy 同rich好多。配菜《Berenjena Broccolini 烤蔬菜》烤西蘭花🥦同茄子🍆，蔬菜唔會乾，秘魯嘅醬汁好惹味。主菜《Tacutacu Chupe 虎蝦拌飯》橙橙啡啡嘅汁有啲似咖喱，但原來係秘魯紅椒調配而家嘅醬汁，小小辣，好香，有西班牙海鮮飯嘅感覺，虎蝦🍤同魷魚🦑都好

The restaurant has truly embraced the Latin American vibrant culture, with uplifting music and ambiance and great hospitality. Their food is a celebration of tomato, corn and spice. Peruvian food teaches me just how awesome and versatile simple ingredients like tomato and corn can be. They’re the pinnacle of Peruvian flavors, present in every dish and cooked in perfect manner. A refreshing ceviche dish with a tomatoey sauce and lovely texture from crispy sweet potato chips. A dish full of surpri

請客食飯最緊要投其所好，小弟今次終於搵啱地方滿足一下幾位外國人Client了！難得讓自己化身一晚秘魯王子救贖公主的胃口呢。頭盤是輕素食之選，即燒Portobello大啡菇串。燒得脆邊香口，但大啡菇仍然保留應有鮮甜多汁。清新自然的香氣，也有厚切口感，煙韌過人。少肉多菜的女士讚不絕口呢！紅蝦刺身意大利飯，是近了吃過最有驚喜的Fusion菜色。紅蝦刺身極之肥美，爽口彈牙；意大利飯稔口濃郁，餘韻悠長。一冷一熱，層次分明，越食越開胃。而且特意用油炸的方法，將香脆蝦頭另上，令人感到很特別很難忘。在場女士客人比較多，所以盡量點了女生喜歡的特別飲料和甜點。可以一提，Cocktail外表精美，但南美酒都比較重酒精，女生們都表示不勝酒量。Dessert方面，朱古力雪茄更是氹人歡喜的力作，一邊拆禮物一邊期待神秘的甜品。大家都帶著滿心的歡喜離開！

一直很嚮往來一趟中美洲的旅行，收集着各式各樣的旅遊資訊，一邊儲錢一儲假期，等待着出走的一天。為了止止旅行的癮，是不是也會在香港尋找有關旅行的美食，食咗當去咗，滿足一下自己。這一天來到中環，尋着這家神秘的秘魯餐廳，實在是非試不可。前菜點了我最喜歡的海膽帶子，帶點Creamy的奶油醬汁，加入充滿南美風情的蕃茄紅椒沙律，每一口都是鮮甜Juicy，清爽而有層次。實在是開胃之選。另一Starter也是非常有驚喜，是我最喜歡的煙薰牛油果呢！剛好熟成的牛油果，一切開，流出果醬來，再吃多一口，原來有另一款辣醬隱藏在內，這是才溢出。一口香滑一口醒胃，十分配合。主菜是熱石牛肉，真的有像高級熱石按摩，如果廚師就是按摩師，相信肉質一定得到舒適的鬆弛。熱石基本上做到牛肉Medium效果，不會太熟，肉質嫰滑有𡁻口。份量亦很足夠，是必食之選呢！