Aspasia (Closed)

My friend saw the adv on the newspaper that the Aspasia will close on 24 October. So we went there for lunch.The waitress introduced two menus to us. One is the normal Executive Set Lunch menu and another is the FINDS menu. She said that FINDS will take over Aspasia and opens in Nov. FINDS means Finland, Iceland, Normay, Denmark and Sweden. So the resturant sells northern europe food. The FINDS lunch is much cheaper than the Executive Lunch, from $108 with soup and salad, to $188 with so

之前未去過LUXE MANOR呢間HOTEL, 原來裡面有間咁正的意大利餐廳。一入去覺得環境好別緻, SERVICE都好週到, 菜色上枱伴碟方面都有花功夫, 証明細心。我們一家5人, 共點了2個3 COURSES LUNCH+3個2 COURSES LUNCH SET先來麵包, 好軟熟, BALSAMIC VINEGAR都算醇, 唔嗆喉~APPETIZER:CARPACCIO WAGYU-唔駛講, GOOD!SALAD- 幾夠份量, 牛肉中間夾住D醬又幾好食~SECONDI:意大利雲吞- 好味, 因有好RICH的CHEESE味白汁意粉- 白汁都係帶CHEESE的, OK~ BUT已經開始飽, 仲有MAIN未上AR!MAIN COURSE:羊架- 我無食到, 老豆話唔錯TEDERLOIN- OK, 有D似酒店自助餐切的牛肉, BUT厚身D炆羊膝- 媽子話似牛腩, 食唔慣三文魚扒- 呢個有D驚喜! 因為出面食親熟的三文魚都一定會腥同鞋; 今次又唔會WO~ 肉質滑, 腥味比出面食大大減少! DESERT:BAILY'S CHEESECAKE - GOOD! 不太甜, 又不算太RICH, 我

lunch time,一班同學和老師做完discussion之後,行下行下黎到尖沙咀,大家都話想食pasta & pizza,有同學提議去aspasia,大家同意之下我們一行5人就向aspasia出發 .....其實我早一星期前晚上都跟家人黎過,所以都覺得無咩特別和無好感 ..因為上次黎既時候覺得食物一般,上菜速度超超超慢,service都係好一般,restaurant 唔係full 但d 服務員經常失蹤 ,想order都要等.....不過今次lunch time有很大不同......我們黎到aspasia 係第一台客人, waitress好快給我們安排了坐位, 接著就有一位好高大既男server送上 lunch menu,他亦即時為我們介紹daily special , 看到menu我們都話,點解會無左pizza??? item 選擇好似都比較少 , 跟住我地都留意到一個幾好笑既嘢 ,就係restaurant 開始越來越多人啦,但係點解都係得三位servers...看到他們急步行來行去做service(too hard) , 接著高大男server主動問可以點菜未 又幫我們介紹men

we had a gathering (table for 8) last nite at Aspasiawe arrive at 8:15 and nth was serve until 8:45 when one of my girl fd ask for the bread we made an order around 8:50.and no food, NONE, was serve until 9:30 then we start to complain to 4 different waitress, they all said okokokokokokokokokok!!!!!!!!!!!!!!! they keep pretending so freaking busy and running around the restaurat but not full house. the manager came out and told us they are quit busy because there was ONE table are serveing upst

一直都愛 ltalian food..... 也一直都想try 呢間.... 有d 期望, 但有點失望...湯是好的... 點左signature vegetable soup.... 有一點點 cheese 同parma ham 在湯內... 幾唔錯.... pasta 都叫有水準, 但唔叫最好.... dessert 有點差, 點左millie feuille.... 唔好食...coffee 都差... service 好一般, 未到fine dining 應有水準....環境沒有想像中靚, 一般...最差係個toilet.... anyway, 一次夠啦...

aspasia這一餐相信是今年為止最不滿意，令自己最得不到滿足的一頓午餐。那天差不多一時和朋友到達餐廳，人客不多，有點靜，可能是食物質素差吧,不過環境令人感到高貴，裝修富有歐陸色彩，,所以喜歡喝紅酒的三五知己可以在此談天飲酒。起初看之前的食評都大讚不絕的，為什麼會這麼難吃的,難道是我們的要求太高?還是主廚roland走了,水準不如以往..我們一個要了一道Three course 和一道Two course的午餐：-1. Three course自選頭盤為露筍濃湯，然後是artichoke意大利飯,主菜是納魚!頭盆露筍湯沒有露筍味又太咸,而artichoke意大利飯，對比之前吃過的意大利飯來說，那天吃到的非常麼硬身，很有咬口,no good。最後吃的是待應所推薦的魶魚，烹調方法為蒸，不是一般西餐慣常使用的煎，因為實在難吃了,肉質欠佳又有揮之不去的星味！2.Two course自選頭盤為巴馬火腿配無花果，主菜為carbonara。巴馬火腿相信大家應該知道不是太便宜，薄薄的一片配以新鮮無花果慢慢放進口中立刻感覺到很咸，火腿也太乾了。主菜carbonara是意大利菜的一種代表性食物，看來我們真

FACEBOOK見有人POST左ASPASIA d 相見幾吸引,咁岩撞著朋友仔生日所以到此一試~今日星期六,上到去根本無人環境很清靜,侍應小姐十姐有禮貌見我地帶著小朋友也十分細心她十分詳細地介紹餐牌上的食物我地2個人叫左一個SET包starter,pasta,main course & dessert $3182個女仔食份量岩岩好未ORDER前先送上面包,味道一般而已前菜選了 carpaccio,我同友人都覺得一般Pasta選了 carbonara,超濃芝士味,好好味main course 選了french chicken,都唔算太出色最後dessert選了朱古力 (餐牌上沒有的)一路傾計一路食,開開心心過左個LUNCH用左OPENRICE 8折Coupon ,total $284~~~超抵~~

23-6-2010朋友鍾意食意大利菜, 今年為佢慶祝生日就訂呢度 lunch 試試吧, 還掂自己都想試. 叫了一份 starter + pasta 的 2-course set lunch 及一份 starter + pasta + main course 的 3-course set lunch, 兩份 lunch 仲跟 coffee / tea 及 dessert, 食得好滿意:-Table bread 有洋蔥 focaccia 及蕃茄包: 較欣賞前者的煙韌質地及香濃 onion 味, 後者就略嫌唔夠「茄」又唔夠鬆軟; on the side 奉上的有陳醋及 housemade pesto sauce, 後者質地濃稠, 蘸包食香濃又出奇地唔油膩, 絕對值得試試. Starter 揀了 snapper carpaccio: Beef / scallop carpaccio 就食得多, snapper 都係第一次食... 薄切魚肉賣相晶瑩剔透, 食落爽身嫩滑, 配上橄欖油, tomato salsa, 洋蔥 etc, 酸酸甜甜又帶少少辛辣, 感覺清新, 幾好食.朋友食 buffal

五月上旬‧炎熱不是第一次來這裡的了，上次來已是數年前的事，那時主至的，還是現在Drawing Rooms的大廚Roland。那時的印象，不算很好，總覺得是做西餐的地方，不太像是做意大利菜。這個感覺，延續到Roland主理Drawing Rooms時，都是一樣。不過之後那裡就拿了一顆米芝蓮星，還要是全港唯一摘星的意大利餐廳，真有點意外。看HK Magazine Dorothy的文章，知道這裡換了大廚，新上場的就是Chef Stefano兄弟。轉了新手，當然有興趣一試，適逄收到Openrice大編輯Maggie的邀請，來試這裡的周日Brunch，那就正是時候。另外還有食友FoodieWil，說起來，認識Foodiewil已經有幾年，但一起吃午餐，還只是首次。約了上午的十時時半，準時來到， Maggie及酒店的公關大員比我還要早。打過招呼，就四處走走看看。這裡也是老樣子，環境雅優美，卻又不令人覺得太拘束。餐廳劃分了幾個區域，傢具擺設及格局，也有不同。最喜歡的就是靠玻璃窗的Balcony，坐在小圓檯，享受著天然光，正好配合悠閒的周日早上氣氛。Antipasto是日吃的是這裡的Brunch，頭盤

If there is a time for certain things to happen -- I must admit I was rather lucky to have gotten into the world of food when I was little -- when my friends were flipping through comic books I was reading cookbooks -- from glossy pictures of fanned out dishes and pictorial procedures of how to slice meat paper thin. I might have no kitchen experience, but every now and then when the idea of a recipe is brought up, two imaginary hands would dance in my head following the mentioned recipes. In ti

We love clocks -- we look at them early in the morning when we get up (cursing away as we approach our office), we look at them mid-morning waiting to go for lunch, look at them mid-afternoon waiting to finish work, look at them mid-evening waiting to finish overtime, and look at them wondering on a sleepless night...etc. Time, we never seem to have enough of it. If a day has 30 hours we will still be so occupied and preoccupied with things that made us whine about not having enough of time in t

看題目，大概也猜得出我的經歷了吧…計劃畢業大餐豪食一通，於是和滯滯猴興沖沖的去一睹米芝蓮餐廳的風采，結果吃完感覺是被『忽悠』了，心疼白花花的銀子，可以買多少甜品吃呢…餐牌看得我們暈頭轉向，還好侍應解釋的清晰詳盡。只能說，看食評很想吃的款式幾乎全都沒有…餐包著實很精彩，沒有理由不通通吃掉，尤其是芝香濃郁的芝士包，而三角形、質感微軟的麵包散發著幽幽的蔥香。其實不點橄欖油+黑醋也足夠好吃啦，而且總覺得除了橄欖味的麵包其他兩款都不適合點黑醋…右邊綠油油的不知道是啥香草，但香氣十分清新，配橄欖麵包吃較好。Starter之一要了Sea bass薄切，海鱸魚鮮美嫩滑，廚師刀工算是不錯，切得很薄；汁鹹酸開胃，廚師加入了少許西柚碎粒，令整體味道更清爽又帶點甜。季節性什錦蔬菜很清脆水靈，不過有一款叫不上名的帶點苦味，不是很慣。另一starter是白露筍配流心蛋黃，白露筍去皮取其最鮮嫩的部位，入口較鬆軟而飽含鮮香的汁液，與另一邊廂的帕瑪火腿與parmesan的濃香肉味相互輝映，口感豐富。遺憾的是黑松露汁的菌香好像沒有發揮出來，而火箭菜又帶點苦，折了筍的鮮美。兩個starters尚算得是不錯的開端，接下來的p

We went to Aspasia because of their new chef (Steffano Piscedda), who has brought with him his innovative style of cooking combined with an obsession for the finest ingredients. As usual we left the choice of menu to him and as usual were delighted by what we ate:Red Prawns Tartar, Crispy Micro Squid with Confit Porcini and Light Pesto* * * *Poached Langoustine with Smoked Tuna Guacamole, Lemon Dressing and Caviar* * * *Spaghetti with Tuna Belly, Sea Urchin and Bottarga* * * *Risotto with Peas,

第一Round既生日飯,當然係由我發板先啦*一早都已經Book左呢間，為既當然係米芝蓮三星級啦=)只講My Dishes La*Bread - 農夫包如果For嘴細既人其實可能要切，Grissini暖脆之餘好食=)略帶一提，Olive Oil算係食過咁多間之中最純既=)Starter - Clam Spinach Cream Soup - 似有淡咖喱味，另外蜆肉幾鮮甜，夠Creamy*（連老公都喜歡呢=))Main Course - Homemade Fettuccine With Braised Lamb - 個羊味Arm Arm好，同埋感覺夠歸一 =)Mince同埋Pasta加埋會令到個Dishes 夠Full*Dessert - Strawberry Sorbet & Lavender Gelato -薰衣草味道比我想像中淡，我可以接受得到，同埋我竟然會食晒士多啤梨Lor@@Petit Four - Cookies，淺色比較甜，深色似Choco，我鍾意前者=)Service - 夠主動客氣有笑容但唔夠一視同仁，睇得出對我地冇前面那檯咁好既=)同埋最大問題係竟然將我杯Birthda

相信此頓午餐必然是今年為止最滿意，令自己心靈和肉體也滿足不已的一頓午餐。今天相邀友人差不多一時半到達餐廳，人客不算多，所以有點靜，不過環境令人感到高貴，裝修富有歐陸色彩，旁邊更有sofa,所以喜歡喝紅酒的三五知己可以在此談天飲酒。起初看之前的食評說餐牌有點複雜，所以侍應現在也會用比較淺白的方法來介紹與我們明白如何組合自己喜歡的兩道或三道的菜式。我們一個要了一道Three course 和一道Two course的午餐：-1. Three course自選頭盤為南瓜濃湯，然後是意大利飯配鴨肝，主菜時魶魚。南瓜濃湯一定是我未來再會去吃的食物，因為實在太過美味絕倫了，那種南瓜的香味配合芝士到我回家之後還在回味不已，可惜的是分了一半和友人分享，否則一定更完美！意大利飯鴨肝也不錯，對比之前吃過的意大利飯來說，今天吃到的沒有那麼硬身，鴨肝非常可口，相信香料會是一種提升味道的作用。最後吃的是高大侍應哥哥所推薦的魶魚，烹調方法為蒸，不是一般西餐慣常使用的煎，所以一定是新鮮的魚才可以那樣去烹調，魚肉口感豐富，跟我們吃的中式蒸魚又不太相同，非常享受此種新鮮感。2.Two course自選頭盤為巴馬火腿蘆筍