Linguini Fini (Closed)

因西環和西營盤的路線開發近來的吃飯據點也一直在西邊而這次就換個陣地來中環試試大舌頭的新店其實換新址 也有一段時間那時 是黑乎乎的兩層樓 可如今 換上敞開式的門面工業的懷舊風 也多了一份親切自在近期剛推出的Weekend Brunch供應時間：週六日及公眾假期價位：Antipasti Buffet：HK$168自選頭盤 + 各款Linguini fini ： HK$198自選頭盤 + 其他招牌意粉：HK$218自選頭盤 + 主食(蛋類, 烤雞, 漢堡等)：HK$228另 每位加HK$98 就可無限飲意大利氣泡酒Prosecco看看自助餐檯海鮮盤里是蟹腳和蜆 一旁還有青口和大蝦碟不停encore的火腿盤沙律菜 雅支竹 烤焗節瓜很是滋味的花椰菜配梅乾菜 以及焗薯仔等等消滅完第一輪 就點上兩款店家招牌的手作意粉Radiatore Alla Vodka好有趣的意粉 形狀像不像舊時的取暖器片？ XD螺旋的形狀 很易就吸飽飽濃郁的醬汁番茄 芝士 羅勒葉 還有帶香辣的Nduja香腸意粉吃起來咬口又煙韌 滋味的很呢！Papardelle "Nose To Tail" Bolognese用豬肉, 牛仔肉以

Went here again for pasta.After my previous experience I rejected the bottle of water because you get charged for it.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Radiatore alla Vodka:Named Radiatore because the pasta resembles a radiator!It was Radiatore pasta in a spicy nduja laced cream which I found a bit too salty and spicy but it was worth trying because not many places in HK have nduja.The other place that has it is Jacomax where they have pizzas topped with nduja sauce.★☆★☆★☆★☆★☆★☆★☆★☆★☆★◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎The bill:

Lingui Fini是我大學時的鍾情飯堂，他們Home made的Lingui真的很彈牙很有口感。今次再次點了Salt Cured Egg Lingui Fini，配以Cherry Tomato。Cherry Tomato比以前更有水準，其中的甜味較酸味突出， 不怕太生。Lingui Fini 的意粉水準依舊，但價錢則變貴了。一個連Semi-Buffet的Lingui Fini Set Lunch需要HKD198，沒有了以前的A La Carte Menu。我也不是太餓，所以問了可否只吃意粉，盛惠HKD128，價錢還算合理。這樣比較，Semi-Buffet大約要HKD70元，其實貴也不算很貴，不過覺得不抵食。當然，多加HKD70元Semi-Buffet會令人飽肚得多。It highly depends on whether you are really hungry and prefer a fulfilling lunch. Otherwise going for the lingui fini itself is good enough.另帶一提，Lingui Fini 現在位於

I was here for the Baked Macheroni Carbonara but luckily the waitor was smart and told me that they are serving rigatoni pasta and not the macaroni as posted on their instagram because I prefer macaroni.I ordered the hanger steak instead.★☆★☆★☆★☆★☆★☆★☆★☆★☆★hanger steak:The hanger steak was just delicious, it was soft, juicy and delicious.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Apart from the delicious food, it takes some time for the food to come and getting the bill.When I got the bill, I realized I was charged for

Linguini Fini本來落戶於中環的L.Place, 但後來無聲無息地關門了。事隔不知幾耐，又無聲無息地在蘇豪回歸。連風格也有所改變，本來覺得它著重於pasta, 但現在聽人提起linguini fini, 都不是在說它的pasta, 而是每天happy hour 5-7pm 的炸雞翼啤酒放題… 和一大堆蘇豪的這種小酒吧小餐館放在一起，也顯得不起眼了。午餐不設加一，全店滿座，來之前訂個位比較保險。Lunch menu由HK$128-HK$168, 選擇不少, 但當中以signature pasta set最為吸引。每個餐都會附有antipasti buffet, 不過種類又少樣子又不吸引，除了可安慰自己至少有點菜下肚，算不上有價值。我寧願它們給我一個湯就好了。這個樣子有趣的pasta形狀乃是模仿氣車的散熱氣，所以名子也乾脆叫 radiator。在香港不是很常見的pasta呢。因為它有很深的坑紋，所以用以配濃厚的醬汁是最好不過。配上的醬汁是spicy 'njuda sauce。不查查不知道，原來'njuda是一種意大利豬肉香腸，質地綿軟，可以用來擦麵包! 加上忌廉和少量辣椒同煮就成

中環SOHO的酒吧和食店多得很，來這裡的目的又似乎為飲酒多於吃東西，對我來說，要Fine dining就未必會來SOHO，來這區就偏向幫襯一些較Casual的餐廳，可飲酒聚腳的。Linguini Fini中的Linguini(意大利文)是指舌頭，這意大利餐廳的名字我聽過好耐，以前位於中環L Place時郤總是沒有去過，最近得知搬了去SOHO區，地點顯然更為適合。餐廳採開放式設計，從門口已可望到內裡全景。不單只外在Open，內在亦以Open kitchen設計，可看到廚子們的工作，給人一種很豪邁奔放的自然感覺。廚房外掛著自家手打意粉，成為另一裝飾。而餐廳主張環保，所以並不供應膠造餐具。這晚約了在此聚會，大約六點半便到達，剛好是7點前的Happy Hour時段，便先來個Happy Hour Freeflow Set，$98任飲任添Blue Ribbon啤酒及Buffalo雞翼，認真暢快。吃了兩隻雞翼便要留肚吃正餐，這晚人多，可Order多點食物來Share。再飲杯Young Master少爺啤($58)飲啤酒，當然要叫一佐酒小吃，Fried Calamari (炸魷魚) ($88)和Hom

對於意粉的認識有幾多？澳洲讀書時，只認識到Angel hair, Spagetti, 其他實在一竅不通~ 以意粉為名的餐廳 - Lingini Fini, 早在舊址L Place 其實已經嘗試過，當時的口味完全不是我杯茶，根本沒想過會重臨這家店。機完巧合之下，來到了於Soho的新店，能否一改以往的看法呢？ 掛著的是意粉喔~通常在酒吧，小杯的Cocktail都有飲管，但這裡反而沒有？是店員忘了嗎？細問之下，原來才知道這裡是實行以"由頭食到尾"的概念! 為了減低浪費，由供應商到有機農場產品，到自製的食物，都是採取零塑膠，而廚餘堆肥系統會供應作後花園的肥料! Fried Calamari $88滿滿的一碟炸魷魚，還有炸茄子片和蕃茄皮，送啤酒一流，沾上旁邊的蕃茄香草汁，酸酸甜甜的。Homemade Spicy Pork Sausage $108超惹味辣肉腸! 混合牛和豬這兩種肉，口感變得更豐富，切開時入面的辣汁多得滿瀉，所以每一口都感到辣。但辣味只會停留在口腔，配上啤酒實在一流! Italian Xiao Long Bao $168小籠包? 原來是意大利板的小籠包，特別的是做得帳卜卜，餡料不算

Linguini Fini has got a new home in Soho on Elgin Street right by the escalator! I like the decor here better than its old shop in the L Place as it is more bright and chic while airy with the open walls. It's even got a little garden area in the back where they recycle any leftover food for use in planting herbs and tomatoes which looks a great space for a private party IMO. Helmed by Chef Vinny Lauria, the food here is casual New York Italian with a focus on farm to table and nose to tail dini

KsMeow現在血拼，會考慮該物是否必要才決定入手，既省錢，亦為環保出一分力！最近，小妹到過同樣重視環保的Linguini Fini，店內沒有膠樽、膠飲管... 餐廳的後花園更種植了香草及蕃茄，自然氣息濃濃，未吃，已感討好！．．．Happy Hour時段， 設飲任啤酒及任吃雞翼薯條（$98）重開後的Linguini Fini，位於中環伊利近街，沿著登山的扶手電梯直上就是了！店內空間感足，佈置簡約時尚，特別是那些用上鐵罐製作的椅子，更添環保氣息！Happy Hour時段，設飲任啤酒及任吃雞翼薯條（$98）微辣的雞翼炸得香酥不膩，邊吃邊等朋友來聚會！嘿...．．．薄餅份量極多，絕對是一大班朋友眾會必點之選！人齊，點了幾款菜式開心分享！炸魷魚圈油份不多，炸漿亦不厚重，蘸上以蕃茄蓉及香草打成的醬汁，滋味開胃；自家製豬肉香腸，豬肉來自本地農場，質素有保證！口感紮實，內里混合了黑胡椒，辛辣度絕不欺場！薄餅份量極多，以肉丸、水牛芝士、豬腩肉、辣肉腸而成，鹹香與點點辣味相匹配，一大班朋友眾會，必點之選！更詳盡食記，可到部落格看看喔！

Competition in Hong Kong's restaurant market is quite fierce; just by looking into the soho area, we are not that surprised to see the turn-over speed of new restaurants. At the old Nico's place, now there's the fresh new red brand, Linguini Fini, which is moved from Wellington Street and finishes its renovation. This restaurant keeps high popularity and reputation among locals and expats since its opening by its 100% handmade pasta, modern dining concept lead by their Italian-American chef, and

Linguini fini 自從fat angilo 捱唔住離開蘇豪之後，蘇豪舖王就吉左幾個月。最近linguini fini入主了這個舖王，這舖非常開揚，設計以啡色白色為主調，桌子既金屬迷彩，大鐵罐和車胎圓桌帶出了很raw的味道。這餐廳的set lunch 有一個前菜的buffet，沙律，salami，羊奶芝士等包羅萬有，同時亦有長腳蟹，蝦，蜆等海鮮。煮法，擺法都是比較隨性，Italian style!Pasta puttanesca 一個傳統既意大利粉，由蕃茄，蒜片，辣味蕃醬，香葉等烹調而成。如果咩都唔知行入尼食，一定覺得佢呃你錢。由於佢地既手造意粉既size同茶記既意粉相似，而且無咩配料。不過其實意大利人既地道食法係唔鍾意落太多配料，享受手製意大利粉本身既口感。Prime rib 雖然佢係好薄，但係牛味很香很濃，絕對唔係掛羊頭賣狗肉。意大利食牛扒既食法通常係將牛扒切到好薄，放在pan上煎，熟得尼又軟身，唔似得美國/澳洲既牛扒越厚越好。佢可以將整個細薯仔炸到好脆，就好似burger shops果種脆薯條咁樣。真係唔錯。

Ordered buffalo wing and garlic bread as starter. The Wings are so so. The garlic bread itself is very salty already and the dipping sauce is pretty much a plate of salty water. For main we ordered black cod and pasta with meatball. super salty again. The cod was very sour as well. A five year old could have made a better one...Waited for a long time to get our food although the restaurant wasn't busy. The staff wasn't welcoming. Very disappointed and won't go there again.