ICHU

營業中

休息中

Went for my 3rd time at ICHU and noticed service had become worse;- asked for a beer and the waitress didnt know which types they sold, but turns out only two choices- menus are now digital only, which is annoying to look at your mobile phone scrolling through small prints. I look already to a screen whole day at the office. One staff said its for covid, other one said its because of environment.- after choosing wine from menu, wine was not available, only more expensive ones. If you have a digi

Never been disappointed here. This was the perfect appetiser, the sweet and sour taste perfectly arouse my appetite. Pork ribs for main course. Perfectly cooked, they were tender and juicy. Charred cauliflower The green sauce was so yummy.

ℂ𝕖𝕟𝕥𝕣𝕒𝕝 • 𝕀ℂℍ𝕌 🇵🇪📍皇后大道中𝟠𝟘號ℍ ℚ𝕦𝕖𝕖𝕟'𝕤 𝟛樓➰Iᴄʜᴜ Pᴇʀᴜ主打新派秘魯菜，由榮獲𝟸𝟶𝟷𝟽年「全球𝟻𝟶最佳餐廳──最佳廚師」的秘魯籍廚師 Vɪʀɢɪʟɪᴏ Mᴀʀᴛɪɴᴇᴢ開設，設計充滿秘魯大自然元素。秘魯作為熱帶國家，食材選擇眾多，色彩繽紛。➰𝚆𝚎𝚎𝚔𝚎𝚗𝚍 𝙱𝚛𝚞𝚗𝚌𝚑 ($𝟹𝟿𝟾/𝚙𝚎𝚛𝚜𝚘𝚗），無加一👀🔹𝙰𝚙𝚙𝚎𝚝𝚒𝚣𝚎𝚛 (𝚊𝚕𝚕 𝚏𝚘𝚛 𝚜𝚑𝚊𝚛𝚒𝚗𝚐)▫️𝙼𝙰𝙽𝚄𝙴𝙻’𝚂 𝚃𝙰𝚃𝙰𝙺𝙸 燒鮪魚刺身🔥▫️𝚂𝙾𝙵𝚃 𝚂𝙷𝙴𝙻𝙻 𝙲𝚁𝙰𝙱 𝙲𝙰𝚄𝚂𝙰 軟殼蟹薯蓉🦀▫️𝚂𝙰𝙻𝙼𝙾𝙽 𝚃𝙸𝚁𝙰𝙳𝙸𝚃𝙾 𝟸.𝟶 挪威三文魚刺身🐟▫️𝙽𝙸𝙺𝙺𝙴𝙸 𝙲𝙴𝚅𝙸𝙲𝙷𝙴 冷盤醃八爪魚🐙▫️𝚁𝙴𝚂 𝙰𝙽𝚃𝙸𝙲𝚄𝙲𝙷𝙾 秘魯烤牛肉串🥩▫️𝚇𝙾𝚇𝙾 𝙲𝙷𝙸𝙲𝙺𝙴𝙽 他他炸雞🍗前菜款款都好吸晴，用料精心，最鐘意燒鮪魚刺身，外層稍微煎燒過，形成外熟內生的口感；其次軟殼蟹香口，伴以薯蓉；三文魚刺身軟滑，伴以洋蔥；八爪魚酸甜爽口；炸雞漬上檸檬汁，但炸粉略厚偏肥，不過配𝚕𝚒𝚖𝚘 𝚌𝚑𝚒𝚕𝚒蛋黃醬幾惹味！🔹 𝙼𝚊𝚒𝚗 + 𝚂𝚒𝚍𝚎𝚜▫️𝙱𝙸𝚂𝚃𝙴𝙲 (+𝟾𝟾 𝙷𝙺𝙳) 熱石牛扒🥩▫️𝙰𝚁𝚁𝙾

We were basically seated at 1315 and waited until 1350 but did not even have our starters. Checked with the waitresses for a few times and they just kept saying “you need to wait for a while”. But how long is “a while”? Fine, left and no next time!

Been wanting to visit ICHU but was deterred by its price. Luckily they have launched weekend brunch that gives eaters a chance to try many dishes without breaking the bank. The restaurant wasn’t that full today and we got very attentive service throughout which was appreciated. The menu consisted of 6 starters for sharing and there was plenty of food, all colourful and well cooked. The main courses were also big. Did not help that we were also drinking a lot so there was no room towards the end

Great value for money in terms of fullness, hadn’t had such a big lunch in a long long time. ICHU has a 3 course menu here from which we chose the Yuzu Salad, Fried Chicken tenders, the lamb shank and a duck confit. Oddly, the salad was quite good, a refreshing addition to our meal. Fried chicken was average, sauce was something between a thousand island sauce and another spicy dip. Lamb shank had meat falling off the bones, which was great. A bit lacking in seasoning, not very textured. Just a

好少寫咁差嘅食評，自己都有啲期望錯咗，唔可以以價錢及地段去判定間餐廳係咪正路。秘魯菜可能喺香港比較少有，ICHU 價錢又好似唔係超貴，啲人都會想試吓，我都係抱住咁嘅心態，同埋諗住見吓舊朋友，開開心心就一試。但一入到餐廳就有啲驚，因為塞滿好多人，檯同檯之間絕對冇隔開1.5米，而家餐廳仲實行緊 social distancing policy，佢哋完全冇理會，其實係咪可以打電話去食環投訴？🤔 仲要成間店其實好黑漆漆，但唔係有情調嗰隻，而係好唔乾淨嗰種感覺，一入到去會係見到個大大嘅開放式廚房，油煙滿佈，一大陣味，如果你set咗頭著件靚啲嘅衫，咁就浪費哂，因為你會成個身都係油煙味加臭味。食物質素比我想像中差，份量少及真係唔好食。冇食過正式嘅秘魯菜，但呢間餐廳一定唔合格。Berenjena A la Parrilla $120一堆唔知咩瓜，唔難食但唔係好食。Quinoa $120呢個唔可以叫好唔好食，因為藜麥都煮得唔好食，間餐廳可以收舖。Softshell Crab Causa $140味道一般Pulp Con Mais $280非常失望嘅意粉，竟然係酸味，唔知佢哋點煮，蝦意粉都可以煮得唔好食，

不敢說我對秘魯菜很熟悉，但至少我18年去南美玩時吃過當地的料理，著名的有Pollo a la Brasa 秘魯烤雞、Trout 鱒魚料理、Cuy 天竺鼠和Llama/Alpaca 羊駝。秘魯菜賣相未必100分，也未必夠其他國家料理精緻細膩，畢竟南美國家相對資源較少，但仍記得味道不錯，至少我這個貧嘴的還是覺得津津有味。所以，朋友邀請參加Restaurant Week時，我特意選了一家秘魯菜打算回味一下。可惜，失望了。第一，Restaurant Week一般的精選餐單通常吃不飽的，這次都不例外。份量少得幾乎和前菜一樣。當然，要有心理準備額外多點幾樣菜式 / 純粹打卡當參與就算，不要預期能吃飽。第二，它不是傳統秘魯菜（做功課時發現官方寫的是「新派」秘魯菜）。以Restaurant Week上的餐單為例，上面沒有我預期的秘魯特色料理。最後我和朋友只好點了一個魚生料理，一客沙津，一份魚湯（大概有6啖）和一份煙燻茄子。單純評論味道，魚生是過關的，酸甜開胃，用的是三文魚而不是Trout。沙律最好吃和印象最深是脆的紅菜頭絲，口感特別。魚湯，不過不失沒有記憶點。經典的來了，煙燻並不適合煮茄子，一整個感覺

Been there a few times n never have disappointment with this! But this time the service wasn’t very good! A friend of mine requested not to have sauce or cheese on her plates ! Then end up entree came with sauce on the food, she has made a complain but still take it, when the main course arrives of course they forgot the request again gave her sauce on top of the foods this time she told the waitress to exchange it! When the food came Back instead of serving from the plate it’s served in the bow

近十年來秘魯菜開始在全球盛行，最出名的菜式包括魚生（ceviche）、燒肉和串燒，以及各式慢煮肉類海鮮。作為熱帶國家，有高山有熱帶雨林又鄰近大海，秘魯的食材種類非常多，除了色彩繽紛的蔬果和各種香料，秘魯人也善用新鮮的海鮮烹調，料理方式其實有南歐菜甚至是北非的影子，在南美洲眾多國家中料理特色屬於出眾的。就算是口味偏亞洲化的客人，也絕對能夠欣賞秘魯菜。 中環的ICHU是以秘魯菜為主題的餐廳，裝修很精緻，設計元素比較貼近大自然，加上有節奏感的背景音樂，有少許森林樹屋的感覺。餐廳的整個格調很舒適親民，服務員非常友善，沒有西餐廳可能會感受到的拘束和講究，價錢也合宜（$218的午飯有前菜、主菜及甜品，選擇很多，不設加一 / 晚飯約$300-500/人）。如果你開始吃厭平日的菜系，不妨來這裡嘗試一些新的味道。Tenderloin Beef Tartar, $140Tenderloin beef tartar（里脊牛肉塔塔），即生牛肉，配有秘魯黃辣椒、玉米、雞蛋及蒜蓉做成的醬汁。味道與法國料理中的牛肉塔塔不太一樣：牛肉中沒有混合洋蔥、香草、capers（刺山柑）等，調味也很淡，幾乎不放鹽，與玉米醬一起

World 50 best restaurant- No.6 "Central" Chef came to Hong Kong to open a branch called ICHU. I have never tasted Peruvian cuisine, and with its fascinating taste, come and try it.The location is convenient. After dinner, it is more feasible to go to Lan Guifang and continue to drink ☺️.The decoration is full and comfortable, generally the layout of the Zhonggao Road restaurant in Central; the lighting is slightly dim; the decoration is still stylish; the table is the same as the general Hong Kon

We came here for a jolly celebration, and left with mixed feelings.First of all, the service. It could have been better.Secondly, the food. Some delicious, some forgettable. Now, onto the service, We were given a beautiful table at the beginning, only to have a group seated right next to ours despite the empty tables and new seating distance requirements. We asked to be re-seated, and was quickly shown to a well spaced table.The waiting staff forgot to show us their set menu until we asked for i

Virgilio Martinez的Ichu在香港守到兩年的時間, 以秘魯菜而言她比Tokyolima做得Fine, 無他, 主理人Virgilio Martinez是新派秘魯菜的旗手, 他在利馬的Central也是世界五十佳的餐廳之一, 當然Ichu也是他將一部份Central的人馬搬來香港, 把她當成Central的香港分店也可以. 頭盤是熟悉的三文魚刺身配濃醬, 以甘筍和菠蘿製成的橙紅醬, 甜中帶酸之中味道不如Tokyo Lima般重; 主菜Dry-Aged Short Rib其實不用太多調味, 肉質, 肉汁和肉味不會失禮, 沒有醬汁已經夠水準, 伴碟的烤生菜配上焦糖煮成的洋葱, 甜爽焦香, 處理得很不錯; Banana Flan不是餡餅, 而是香蕉奶凍上面加上曲奇碎, 甜味不如我想像中重, 反而口感夠滑, Virgilio的Ichu也許不是正宗的口味, 但以Contemporary風格調較也是令人對秘魯菜有個好印象. 這陣子因疫症關係沒有去H Queen, 希望內裡的食肆頂得住, 這棟大廈的食肆我真心喜歡.

現在是飲食業的寒冬，作為支持也好，自己為食也好，一直有留意市場上有什麼劈價優惠，三月初發現今年 RestaurantWeek 的參與餐廳特別多，而且優惠比以前高，先拔頭籌是我很喜歡、主打秘魯菜的 Ichu。 看中三道菜午餐，每位只是$198，相比平日午市套餐需三百多的平一大截，再加上出品如期望中有特色有水準，CP值高，值得把握機會！備註：Restaurant Week Winner’s Edition 延長至至四月初，即是這個特惠套餐尚在供應中。我們二人的選擇：Ceviche of the week Salmon Tiradito Polo a la Brasa Ceviche Caliente Tres Leches Banana Flan兩款前菜份量唔算多，兩只砵仔碗顏色非常鮮艷，對比碟內酸香濃郁的醬汁色調，吸睛賣相先得分。Ceviche of the week疑似吞拿魚生粒配上 酸得開胃可口的特色 Ceviche 汁及紫薯脆片，舌尖上煥然一新，令人愛上。Salmon Tiradito 三文魚生片極之軟滑，帶酸甜的醬汁可邀功，伴以牛油果等相同質感的配料，舌頭觸感極之

同男朋友身處中環，唔知食乜好，諗起先前朋友帶我過嚟食過秘魯菜，當時感覺都幾新奇有趣，而且味道其實唔陌生😂，於是帶男朋友再試吓～成餐飯都係叫經理推介既，非常好因為我哋冇訂位既關係，而且當晚星期五，所以安排坐bar檯，其實都有一樣好處，可以直接叫bartender 介紹有咩好飲，男朋友呢杯冇酒精既moctail 似果汁囉🍹而我呢杯應該係最多人叫既，對於我來講酒味有啲濃，要慢慢飲呢個頭盤咩名我唔記得左，底係魚生來，加埋個醬好開胃Palta Quemade 成舊紙巾咁 好攪笑一舊炭咁 切開原來係牛油果🥑 好好味 軟殼蟹🦀 脆卜卜Wagyu Steak 🥩 成舊放係石春上面 炸炸聲咁上啲肉又估佢唔到幾嫩 呢個焗蕃薯🍠 超級好味 一定要食烤菇 惹味 呢條魚 我上次食完念念不忘 所以今次再食 食埋甜品 完美結束總結 如果對於秘魯菜，或者唔知食乜好，呢度可以一試，包你有驚喜