Linguini Fini (Closed)

到達時約12時12:30前結賬離座$88可減至$78;$118可減至$98本沒打算要享受此優惠而趕忙着吃但畢竟時間尚早下單後不久上個洗手間意粉已在桌上等我香草包鬆軟但不温熱吃上來還可以亦可點橄欖油和黑醋不特別出色沒多想便點了Fragrant grass linguini with goat cheese fonduta原先以為山羊奶芝士會有股blue cheese的"異味"實際上這裏用的goat cheese沒有那種獨特氣味亦沒有濃厚羊羶味反而一如牛奶芝士般奶味香滑sauce足夠黏在每條homemade的臭草意粉上入口很順溜(若要再加重味亦可叫waiter下些Parmesan和black pepper)剛進口是cheese味一啖一啖細嚼下臭草味便在口腔中陶然而生甚至比芝士更能留下餘韻這就是自家製意粉混入真材實料的獨特和優勝之處!全港只此一家雖然不設加一, 但waiters的服務態度不錯, friendly and efficient

自從 Linguini Fini 取代了徐蒝概念好，但食親都吾好味的Cantopop之後，自己已幫襯過幾次。食物水準好一致，lunch time 個 套餐在中環算是好抵。意大利粉自家做，部分材料又是新界organic農場提供，真係食得出架！之前個set可選擇炆牛肚做頭盤，意大利粉做主菜，再加杯咖啡，都係百幾蚊。雖然分量很大，我都會逼自己食曬。可惜近期個set已不包括我最喜愛的炆牛肚。。。 餐廳的夥計多數好生手，但是態度很好。啊，只係有一樣野想佢轉，就係碟鹹蛋意大利粉試了幾次都吾覺有鹹蛋味！

咖啡店林立的中環，雖然自己經常泡開中環的咖啡店，但晚餐卻很少在中環找吃的。而對上一次來這裡已是食店開業初期，今次再來食店已由一層變兩層，更增設了訂座服務可謂方便了不少客人。來到時間尚早，食店1樓還在為晚飯時段作準備，店員為我們先安排座位等候。店員一番細心的介紹後，我們還是選了Classic Linguini Fini及推介的Fazzoletti。Chicken Soup：混合了不同蔬菜及一些雞肉，湯的濃度剛好不太鹹，店方所選用的蔬菜均來至本地的農場也是有機的食材。Classic Linguini Fini：麵條一貫用上自家製的，麵質依然富咬口及彈性，每條掛上那有機蕃茄醬後，吃起來食慾更有增無減。同行友人更勝讚很久沒有吃過有蕃茄味的蕃茄，對!若然蕃茄本身連基本的蕃茄味確是可悲，這裡的蕃茄是我很喜歡的，可惜今天的餐湯沒有那ministone可選。另外自己亦可選擇灑上芝士增添香味。Fazzoletti：正方形的意粉配上豬肉醬、牛尾蕃茄醬及巴馬芝士。此款的蕃茄酸味未有上一道來得重，反而適合不太好酸的朋友。一大份的肉醬沾滿意粉表面，意粉質感煙齦同樣有口感，肉醬也盡收精華加上內裡肉絲吃著倍感惹味，

I was really excited when I finally got to try Linguini Fini, a restaurant which is run by the IHM group (owned by two New Yorkers Todd Darling and Robert Spina) and is famous for their casual and authentic Italian dishes. The restaurant is split over 2 floors, and reservations can be made for tables on 1/F, but not on G/F. I went there for lunch and they had a 3 course set lunch for $198. Seeing how the restaurant boasts its “value-for-money” Italian food, and given its location in Sheung Wan a

型格的早午餐 来到大舌头饱足一次LF Benedict $98愛上班尼迪 是在Caffe Habitu 溏心蛋第一次以這樣的形式出現在我面前 柔软 香滑 拖著奶橙色的Hollandaise sauce 蛋香味让人抵不住的心动 而L家的出品 没有俏皮的土豆块相伴在旁 也没有油醋汁佐味 用刀小心翼翼的切开 蛋黄涌出的一刻 是心花怒放的欣喜 一开始入口 蛋白嫩滑 溏心黄滑溜稍有黏度 只是口感显得清淡 好似少了些什么 不自觉的撒了些黑胡椒粉 可再细细一看 用料是真的很认真呢 光是那自家整的Ham 不过干不多油的质地已觉出是好品质了 再仔细尝一下 Hollandaise sauce竟有小小辣味 配合上火腿的咸香 真的很是合拍 一早的營養動力 源自於此Salt Cured Egg Genovese Linguini 鹹鴨蛋黃配意式香草醬 $138在家常愛吃鹹鴨蛋 總愛小心翼翼的撥開蛋殼 看著靠近蛋黃的那一頭 橙黃的油漬微微浸漬蛋白 “富得流油”的模樣讓人無法去計較它的高膽固醇 以為會有半隻鹹蛋黃出現 卻見以為會在面盤的邊上放置半顆鹹蛋 就像姜醋蛋那番 切開一半 讓人欣賞那半油質的光澤 而端上來仔細

在Linguini Fini，如果不想吃Linguini，那可以選什麽呢？同伴不愛吃這兒的自制意粉，因爲不習慣橄欖油的“油膩”。連招牌食物也不吃，那就只好重新再苦惱一次……我當初打算從a la carte落手，但無意中發現有一款3-course lunch set，可以在a la carte任選一份antipasti, 一份pasta/secondi，dessert為homemade gelato， 比單叫划算很多。同伴到達後，我們點了Caprese為前菜和Cast Iron Charred Hanger Steak為主菜，之後再另加甜品。剛才等待同伴時，麵包已經來了。這次麵包是溫熱，麥香更明顯。外皮很嚼口，加上黑醋，很喜歡，甚至連同伴的“外皮”都搶著吃呢。（XD）Caprese(a la carte: HK$108)：我一直沒有機會叫的前菜，這次終於如我所願了。 紅白相間，一向都是絕配的顔色，演繹爲有機番茄和自家制水牛芝士，更叫人愛不釋手！水牛芝士口感充實，帶點彈性，奶味柔美，有些酥香，與厚身的清甜肉茄片和爆汁的紫番茄配合得宜，加上陳年黑醋，增添幾分鮮甜。看碟底剩下一些黑醋，覺得有點

假期的早上, 有甚麼比慢慢的享受一客早餐更好, 平日工作的日子都要匆匆忙忙的吃早餐, 盡快的把食物倒入口再跳上巴士, 日復一日, 就這樣地被生活和時間支配著. 難得的有機會去慢慢的吃早餐, 實是相當難得. 這天就跟文迪來到這裡吃個早餐才開始一天的行程.來到的時候已經是十時許, 店子人客不太多, 我們坐在大卡位內, 是相當之舒適的. 早餐有六款選擇, 就在當中揀了兩款心水. 由於這裡的早餐不包飲品, 也另外要了兩杯喝的.Earl Grey Tea $38: 文迪揀選的繼續是Earl Grey, 早上飲杯奶茶, 對她來講, 是加添精神的好方法.Mocha $48: 8分, 我要的是mocha, 咖啡味香濃, 而朱古力不會太甜, 兩者平衡是做得不俗的. 早上來一杯咖啡, 叉叉電, 不俗.LF Stack Breakfast Sandwich $68: 8分, 這裡的早餐是即做的, 都要等差不多十五分鐘才有得食, 反正我們有時間, 就慢慢的吃吧. 先來的是LF Stack Breakfast Sandwich, 包是幾鬆軟的, 中間的配料包括有煎蛋, 自家製香脆五花腩片以及Provolone芝

今日在中環工作完畢, 辛苦了一天, 都要慰勞吓自己。在附近見到L Place, 看看水牌, 很多新開的餐廳, 選了Linguini Fini 來個晩飯。點了 Caesar Salad, Eight Hour TripePomodori 總括來說食物、環境、服務都很好。仲要沒有加一, 真係好抵食。值得推介。No service charge but still enjoy good service here !!!!!

This Italian restaurant has a casual dining area. Linguini Fini serves wide range of pasta and pizza. This is another Italian restaurant with the concept using local organic ingredients to produce Italian homemade dishes.the meats and sausages that are home-cured, the Bolognese that is always slowly simmered for hours to perfection, and the pasta that must be al dente even if local palates prefer it a little softer. And just like the other restaurant venues under IHM, Linguini Fini dishes are cr

曾經在朋友的fb上看到, 所以一早已經將Linguini列入心水餐廳.今次偶然有朋友提議去食宵夜, 我一眼就認出了.開完蠔肚仍是空空的, 台上用午餐肉罐裝著的麵包自然成為佳餚, 而事實這麵包是不錯的.點了幾道小食, pasta, pizza大家share. 份量好少, 而且有好幾道菜都偏辣, 我自己喜歡吃辣沒問題, 不過同行的朋友怕辣就冇咁enjoy了. 味道方面就正正常常, 不是太突出. 比較想分享的反而是餐廳的裝修.看得出是花了心思的, 餐廳內有一個風乾肉的房間, 從玻璃窗看可見到店藏的多樣性.洗手間外有個裝置顯示廁格是否有人使用, 相當有趣.

6 of us visited Linguini Fini on Friday night with high expectations.....Unfortunately we started out with 2 cocktails and wine...both cocktails were sent back as they tasted like "dishwater"The starters were bland, small and expensive:The beef carpacio was the best of the lot...tasty and good portionMain courses:The mushroom pasta was too salty and had no sauce...just mushrooms and pasta.The eggplant parmigiana was very small and although tasty was a bit dry and looked very lonely and sad on th

After patiently waiting for almost a year, I finally got a chance to try out the highly talked about Linguini Fini. With all the hype, was the wait worth it after all? As I am a vegetarian, I can only comment on the veggie dishes that were ordered.Besides the free bread basket (box?), we were four of us and our (or more like my veggie) dinner consisted of: 1) White Gold Bars (Herb breaded Pubblico mozzarella with mariana)We wanted to order Caprese but it was out of stock. White Gold Bars - in ot

This is my first time coming to this joint. Cozy ambiance, and pretty nice cocktails to kickoff a nite of a less typical italian dinner. Although the name of the resto was persuading me to order pasta, but there are far too many interesting antipasti and entrees to pick from. Most of the exotic interiors dishes were not surprising but still good. What captures my tongue though is actually what many of the food critics recommended yet none of the reviews on this site has written about; the "Roti

班尼迪切開，溏心蛋黃流出來將蛋白包圍，比較蛋黃其實我更喜歡重蛋味的蛋白，切了小口試試，柔軟有蛋香，溏心充當了潤滑劑入口更滑，少半擔心機的庸廚做不來，比「Clipper Lounge」的實心波蛋更令人心動，那邊一碟要二百多元，在這裡可吃三碟。

The place is cosy and seems always busy. Bookings are recommended. We went for a casual dinner with friends. The fried mozzarella cheese sticks are a must have. The cheese is fresh and chewy when you bite into them and the batter is crispy yet not oily. The meatballs were delicious with generously sprinkled parmesan cheese on top. The pasta was cooked perfecly and was al dente. The sichuan inspired pasta was interesting but too salty and wasnt completely satifying if one wanted more kick to th