影片
開飯介紹
請來曾摘兩粒星米芝蓮廚師Mauro Uliassi作客席廚師的高級意大利餐廳，以創新手法演繹傳統意大利菜。餐廳由國際知名建築師Thomas Heatherwick設計，使用玻璃幕牆令餐廳環境明亮及具時代感，與露天餐廳部份更為融合。
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特色
浪漫情調
適合駕駛人士
慶祝紀念日
營業時間
星期一至日
12:00 - 00:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
Tomorrow is not really my sort of place. The (ghastly) website invites you to "taste your imagination at Tomorrow," but nothing about the place screams "imagination" or even "fun." It's calculated and concocted. Even its name is stupid, when you realize it just means "Tomorrow." It's a little bit icky.So why did I go? One word: 'Za. There's a now-defuct blog called "Best Pizza in Hong Kong" written by a woman who clearly loves her pizza. She rated the places she visited on a 1-10 scale, 10 being the best. Only one restaurant in all of HK got a 10 from her. Can you guess? Domani. That's a recommendation I don't take lightly.So when I got this pizza craving I just couldn't shake, it was time to overcome the ick-factor and Tomorrow-it-up. We ate at the bar, because you can't get pizza in the main dining room. I guess they can't suffer pizza-eaters rubbing elbows with the real people. I apologize for the quality of the pictures. Though I lack almost all class, I still can't bring myself to use the flash in places where the servers are wearing fancier clothes than any that I own.We started with just a mixed greens salad. It was pretty straightforward. The dressing was light, which is good, and maybe a little sweet, which is less-than-optimal. We ordered the Diavola pizza ($160): tomato sauce, buffalo mozzerella, chili, spicy salami. One pizza is definitely enough for two people. Here's what the "Best Pizza in Hong Kong" blog said about the crust: "he true beauty of this pizza is the crust. Perfectly crispy, deliciously thin but not too thin so as to get soggy...in a word...exquisite." It's four years since that sentence was written and I can say with surety that this place has gone downhill. Our crust was nowhere crispy. It was completely undercooked, soggy right up until the outer edges. It couldn't hold the toppings on and I had to eat it with a knife and fork (!), even though I'm from America, where people will pick fights with you for doing that.Again, the photos not great, but hopefully you can see that I've had to reconstruct this slice by piling back on all the toppings that slid off the soggy crust when I served myself.As for the toppings, they truly were great. The buffalo mozzerella was tangy and rich, in excellent portions. The tomato sauce was great. My wife uttered the sentence, "I think this is the best salami I've ever had." And there was nothing really wrong with the cooked portion of the crust, other than the fact that it was a minor percentage of the crust as a whole.I believe that Tomorrow could make good pizza, if they tried. They've got all the ingredients, and at one point they even knew how to cook it. If they could just recover that knowledge, hey, it might really be the "Best Pizza in Hong Kong." But right now I would NOT recommend it to a friend if asked to recommend HK pizza. (I'd probably say 'Motorino,' btw). The end product here was still very good in parts, but crust is half the pizza, both literally and figuratively, and this just doesn't cut it.Crust: 1Sauce: 8Toppings: 10OK, C+.
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The food was ok, a bit pretentious. Kit provided us a lovely dinning experience, very service orientated and he gave us all we needed for a lovely meal, in contrast Patrick and stran were very rude and laughed about our vegetarian request. The risotto was tasteless and soggy, salad were ok but for the price it should be of the standard of the kind, pasta was overpriced and over cooked (300HKD) for an overpriced, overcooked Italian pasta??? hoestly, it tasted like cafe de carol where I havent been for years. the desert were creative and delicious (expected), it was the only best part. We liked the blue cheese ice cream, the cucumber sorbet and the souffle. Overall, the experience was acceptable would come back for the desert only, as pizza was not as exaggerated by the restaurant manager Patrick have tasted better elsewhere. I didnt look at the price so I dont know, but quaility wise have taste better. Many thanks for reading, Jerome P.S. Is quite bad when the pizza and pasta were not as good and the manager told us how wonderful it would be when he is Italian himself and know exactly what he is delivering and tell us stories about this little city in italy
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值得紀念的日子, 在Domani渡過到另一個值得紀念的日子, 也來到Domani以後還有無數過紀念日, 總會有舊地重來的一天吧由於是紀念日,店方的細心是無容置疑的, 店員的緊張兮兮, 也令人感動環境佈置很有格調, 空間大, 並不拘束, 的確是慶祝紀念日的好地方先來Prosecco, 果味的汽酒我很喜歡, 非常清新青豆打成的凍湯, 很有質感, 也是清新的一道然後是香煎大蝦帶子沙律配蕃茄啫喱及鮮果, 賣相很美老公很喜歡這道菜式, 他喜歡吃大蝦, 我喜歡吃帶子, 海鮮十分新鮮鮮美, 老公盛讚配菜都非常新鮮, 配以清新的蕃茄啫喱, 很不錯之後是我喜歡的香煎鵝肝, 肥美的鵝肝配甜美的蘋果做成的醬汁, 也是十分美味接着是波士頓龍蝦意大利麵龍蝦是非常的新鮮, 龍蝦的鮮味既然融入意粉中, 也能嘗到意粉的麥香, 這兒的意麵果然不錯最令老公滿意的是海鹽牛扒, 烤過的牛扒配上優質的海鹽, 令愛煮食的老公十分雀躍, 很想買餐廳的海鹽回家呢由於是紀念日的關係, 店方送上精緻甜品, 還點上蜡燭, 為這頓美味的晚餐劃上完美的句號
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餐廳處於 Marriott 同 Conrad Hotel 附近, hotel restaurant 嘅收費同 service, 但好老實說味道只是一般 ~ ~ ~ 雖然餐廳自成一角, 並且全落地玻璃設計, 遠看真的有點外國的感覺, 但是內裏的decoration 卻沒有太大驚喜 ~ ~ ~ 我比較喜歡 texture 比較 "厚身的 vinegar ( for the breads), 一般餐廳在客人要求下也會提供, 他們亦然, 但當我看 receipt 才知道這是另外收費的item, charge 了HKD120.....實在驚喜 Snacks Cold Cut HKD120Just so so, no surprise ~ ~ ~ Burrata Cheese HKD190這個值得推介的 dish, Burrata is a fresh Italian cheese, made from mozzarella and cream. order 了 2 次...味道很淡, 感覺很 fresh, 卻有濃郁的cheese 香味 ~ Asparagus Veloute HKD150My first time to try the soup that made by asparagus....湯是 "甜" 味的, 只喝了一口, 後悔了, 以後不再試食材 "特別"的湯 Cuttlefish HKD300I think this dish is a bit overpriced ~ ~ ~ 可能是我覺得不好吃的緣故, 烏賊本身沒味道的......只有 "un" 的口感Guinea Fowl Taglioliono HKD 280好...好好...好...味的pasta, linguini 很彈牙再配上極新鮮的話scampi, 清新的汁料, 是今晚的 highlight Corn Raviolo HKD 380個人不太喜歡意大利雲吞....皮太硬, 入面的餡太少了 Grilled Lobster HKD490好好好好味又fresh的lobster ~ ~ ~ 而且膏也很香濃厚, 用麵包一齊食一流
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