ICHU

營業中

休息中

It is my thrud time here and this says something. Not to mention the prawn rice and the cauliflower, they are simply the best type of dishes you could ever asked for in central. This restaurant manages to make something super extraordinary even with simple ingredients. What shocked me was the off menu cigar look of chocolate. I didn't manage to have it in my previous two visits. But I was told by my friend that it is a must try. I ordered one for takeaway tonight and it was so good. Even for me

Their lunch set is around hk$330-380 + 10%.We ordered individual set as we had our team lunch there. The lamb was quite nice but if u don’t like something fatty, don’t order because you will need to add extra hk$60 for it. My colleague had the salmon as her main but she said it was so so, my boss like the chicken he ordered as his main. maybe I can try their chicken next time but to be honest, I think it’s only worth for $2xx not $3xx per set.There are so many good choices in Central!!! Howeve

The fusion Peruvian restaurant is located in H Queen’s. Same group as former Seafood room in CWB. It’s my second visit of this place. I’ve tried most of the dishes already, in general, food are excellent, service is great and have a wide selections of wine and cocktails choice. However,I’ve found it a bit too pricy in terms of the portion of the food. But still worth to give a try. Ceviche is tasty, Seafood is fresh and meat is tender and juicy. The only disappointment is the Oyster. So fried, d

想试试秘鲁菜，正巧碰上Restaurant Week，看到这家的活动的价格比平时的Lunch Set价格要优惠不少，决定一试。来吃的Restaurant Week Lunch Menu，整体体验很是失望。除了前菜的分量还可以，主菜的分量少到可怜。最重要的是还不好吃… 主菜点的Beef cheeks, 只有小小的两块，味道偏咸，口感肥腻。甜品也很粗糙，卖相就不好而且甜到发齁，难以下咽。不会再来了。严重踩雷的一家店。

Actually the food taste good and so far the environment was not bad. However the service is not what we expected. We totally understood that the table is only available for 2 hours as for turn over for the next dinner session.So we order straight after the waiter made a brief intro. for the menu. However the entre ready quite slow , it took like 30 mins to prepear for the raw entree. During the whole dinner, the staffs came to our table like every 20mins and reminding us the duration of the tabl

Came here first time for dinner with a group of friends. We booked the private room and it can comfortably seat 10 around an oblong table. It also has a beautiful bar in the room. Plenty of privacy.We went with the Inca menu and added the King crab leg avocado salad. Both the yellowtail and the scallop/uni ceviche had good balance of tartness. The tenderloin tartare was surprisingly tasty; seasoned just right. The quinoa was light and could only taste a hint of goat cheese (to my liking). The Ki

This is a new Peruvian restaurant opened in the hip art gallery/fine-dining restaurants H Queen Bldg in Central! The cocktail is delicious, there is a huge open terrace for drinks. Ambience & service are great but food is even better! We have very high standard in HK as rent is high and bad restaurant would not survive. The blackened avocado is to die for, the meat/veg skewer is great, the lamb shank is delicious & not wild and the beef is so tender! I love everything and can’t wait to return!!!

睇到一篇報導標題是"味遊秘魯仙境”，被吸引來到中環文化宮秘探一下這裡佈置得非常有格調，我倆被安排到趟大舒服的沙發卡位坐上，Menu上是西班牙文的菜名，配以英文材ingredients簡介，點菜也OK, 試了signature dish 著名的前菜Ceviche, 主菜有鷄和椰菜花，賣相和味道也很出色，只是叫了兩款甜品，漏了一款雪巴有點可惜，會等下次伴侣生日慶祝再来試下蛋糕之類用餐環境很美丽又神秘，侍應哥哥又靚仔又有礼貌，不收10%service charge, tips 又無妨上網見到其他吃貨的posts也很靚，發現這處秘境，真係十分意外又開心呀！

I was looking forward to the opening of this restaurant in Hong Kong for a long time. Mostly because it's peruvian food, and designed by Joyce Wang. ANd reading all the reviews, it seemed like a great place to go.I and my partner decided to go there to celebrate our anniversary. At the moment of the reservation, we were asked for a picture of us so they could have a special greeting on arrival given our celebration.We arrived at the restaurant, 3 minutes before our reservation time. It wasn't a

第二次來ichu了。 Pez Limon依然是我的最愛，食材的搭配讓口感非常豐富。紫薯片的清脆，軟糯的玉米，爽口的魚生。tiger milk搭配yuzu vinaigrette，酸酸的真的很好吃，朋友也喜歡的不得了。 另一道ceviche點的是tuna搭配truffle，這道非常普通，tiger milk搭配tuna感覺味道不夠濃郁，truffle也一點truffle的味道都沒有，很寡淡的一道。tacutacu chupe也是當晚很受歡迎的菜，上一次吃得很飽了它才上，只吃了兩口。這次它上的很靠前，味道確實不錯，海鮮搭配蔬菜，配料很足，醬汁有滋有味，喜歡。魷魚也是之前很喜歡的一道，這次的味道一樣好，只是口感沒有上次的軟糯了。上次點的Pez Amazonia, 整條sea bass這次也點了，這道第二次吃感覺沒有太多亮點，全魚做的比這個好吃的太多了，這道只能算中等。 side dish依然點了紫薯，真的太好吃了！ 我自己可以捧著吃完一整碗。中間出了一點小插曲，因為服務的質量和上次比依然不太好，沒有改進。比如服務員收走我們的餐具後忘了換新的餐具，但是我們要求她給我們餐具以後，她一轉頭就去聊天

Ichu整體裝修風格氣氛非常喜歡，但是服務真的不敢恭維。開始領位帶錯桌子兩次！後面服務人員態度非常好，但是服務速度非常的慢，經常搞錯點的東西，不是上錯菜，就是忘記下單，上菜的速度慢到難以置信，幾乎每道菜吃得盤光碗淨後下一道菜才上來。 Palta Quemada 牛油果，裡面是醬汁，有微微辣感，味道不錯，但是外面原只牛油果太多了，完全就像在吃一個普通的牛油果，只有吃到醬汁的部分才覺得有點意思，感覺噱頭有點過大。Pargo al rocoto 裡面有snapper\celeriac\avocado\aji rocoto，整體味道清爽，醬汁里帶著微微辣，很不錯。平日里最喜歡秘魯日本菜的就是ceviche，這次點了兩道。一道是Pez Limon，我的最愛，裡面有yellow tail、yuzu vinaigrette、和秘魯有名的大玉米，開始我們沒吃出來，有些人還以為是蒜，但是吃著吃著頓時發現是玉米，大家一陣興奮解決了所有，搭配的紫薯脆片甜滋滋的非常喜歡。第二道ceviche是Uni，裡面有海膽、扇貝、chalaca、以及我很愛的choclo大玉米粒，繼續搭配tiger milk醬汁，清新爽口

啱啱去完秘魯旅行，愛上咗秘魯菜，所以見到呢間秘魯菜餐廳，滿心歡喜去試，想食番當日係秘魯食過既風味餐廳裝修得好靚，有個open kitchen ，但一眾廚房員工木口木面，一啲笑容都無，又著住黑cap帽、黑衫、啡圍裙，完全似美國街頭賣漢堡包既伙計... 破壞晒高級餐廳既feel...Anyway, 食物最重要，我同朋友lunch過黎食，兩個course要$330、三個course 要$380，仲唔包飲品，完全係酒店級午餐價錢要咗兩個前菜，牛肉他他同我係秘魯最愛既ceviche (酸醃鮮魚），先講個牛肉他他，ok既，但他他唔係秘魯菜... 又唔係統治過秘魯四百幾年既西班牙菜喎...而個ceviche..... 滿心歡喜食第一啖，但已經好失望，秘魯既ceviche 同其他地方唔同，因為佢落咗一種秘魯特有既汁料：Tiger’s Milk，所以秘魯既ceviche 比其他國家既好食、味道更有層次，唔止酸同辣不過呢個跟餐既ceviche 連一舊魚都揾唔到，又淨係得酸味... 固執的我仍然未放棄，心想可能跟餐既ceviche 造得比較差，明明正餐牌入面個ceviche 寫明有落Tiger’s Milk

中環的「H Queen’s」彷彿已成一股時尚大廈，集藝術與飲食之大成。之前到訪同廈的兩間餐廳，已相當不俗。 今次的「ICHU」，是世界名廚 Virgilio Martinez 以個人名義在亞洲開的第一間餐廳。他在秘魯利馬的餐廳「Central」從 2014年開始，連續三年被選為全南美最佳餐廳第一名： 有趣的店名「ICHU」，是安第斯山脈的一種植物。此店繼續主打吃香港少有的秘魯菜系： 餐廳在裝潢上分開數個區域，有不同擺設，甚似大自然的山崗： 開放式廚房設計： 餐廳由韓國籍廚師 Sang Jeong 掌舵。他當年曾與 Virgilio Martinez 共事三年，今次特別由秘魯移師陣地到香港店坐陣： 秘魯菜口味偏重，醬汁可謂菜式的靈魂，幾乎每道菜都會配上不同醬汁呢： 二人午餐，頭盤我們先散點了烤牛油果「Palta Quemada」$100 精緻的擺盤，恍如一件藝術品 (不想碰散它)。打開黑色牛油果，我係「嘩！」咗一聲： 大廚將牛油果連皮燒烤，切開一半後填入蕃茄醬、牛至葉、橄欖油、乾辣椒等，醬汁流出來，顏色配搭有驚喜，是另一種美感： 熟了的牛油果可以輕易被切開，質

秘魯菜究竟食啲咩?秘魯有很多不同各國家人民移居，佢地既菜式都會混合左日本，西班牙，中國等等既元素 Entrances •Ceviche of the week（ceviche 係檸檬醃生魚）,係秘魯最具特色菜式之一，一般都會用白魚 , 酸酸地，生魚切成粒，好有日本風•Quinoa 好colourful 既藜麥, 用左紅菜頭和生果葉浸成紅色的藜麥，綠色就係波菜同薄荷葉，煙煙韌韌,好有口感，拌山羊cream cheese吃，個goat cheese 好彩唔太蘇，微酸，𥚃面有些切細了的粟米芯粒Principals •chicken 烤雞也是秘魯常吃的菜式之一，用左cumin 來烤，中文應該叫孜然粉吧！平常食開重慶燒都會有落開,好香呀🤤•seabass秘魯都係沿海，所以都會多吃魚類,用左蕃茄作一個酸汁配seabass ，上面放了一些脆韌的白粟米🌽，菜式非常健康Side •potato 紫薯配huancaina mayo醬汁，呢個係出奇地好味•zucchini 黃瓜非常爽脆，青豆用左蕃茄汁烹調,都有些微酸Drinks •grapefruits juice & cappuccino 個西柚汁

位於中環的H Queen’s, 雲集了不同的頂級餐館，當中包括三樓這間ICHU。餐廳於9月正式開張，由著名廚師Virgilio Martinez 主理。Virgilio 於南美Lima 主理的「Central」，排列世界五十大餐廳的第五位。而餐廳的裝修，則由Joyce Wang包辦，中環另一間中餐Mott32 亦是出自她的手筆。一入門口，右手邊是開放式廚房，能夠看見廚師及助理們在準備食材，餐廳裝修的格調，以Raw finishes 為主，配以earthy tones，令人十分舒服。驟眼一見，餐廳室內可容納90人左右，且位置都頗為寛敞。是日為H Queen’s “Taste of Art” event, 所以餐牌都是預先設定，有前菜、主菜、甜品及一杯mocktail，菜式均為sharing portion。前菜色彩繽紛的Quinoa 配以goat cheese, 上碟色彩繽紛，為健康人士的不二之選Ceviche Classico: snapper (鯛魚）配上脆脆甜薯。我超喜歡這道前菜，很fresh，配上微酸的汁，十分開胃主菜：- tiger prawn 配上Peruvian beans