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香港開始旺起來，周五晚搵食非容易，處處爆滿，但要找到好味的，難上加難。好不容易朋友介紹才找到這西環隱敞小店！（注意：門口在后巷內）頭盆：牛油果TUNA魚沙律。首先賣相出色，牛油果打成醬配上醬油和檸檬醋，渾上Tuna魚，加埋塊脆片，口感味道都配合到天依無縫，妙絕！主菜一：龍蝦帶子黑白意粉配紅蝦蛤蜊汁。上枱已撲鼻香，熱烘烘。三扒兩撥吃光！主菜二：西冷牛扒配奶油波菜蓉。肉質juicy, 應有的高級西餐廳水平。最後甜品：Tiramisu 。又一驚喜！杯面上是可可脆脆，里面有烤過的果仁和藍梅啫里粒，配合打好香滑奶油，令你感受到無比的快樂，做到甜品的最佳功能！

之前被小红薯種草了，所以就去了這餐廳一試，餐廳入口有點隱蔽，是在一條小巷子裡面的。.因餐廳是用過濾水，所以位位必須以$28選用過濾水，可以無限續杯，並不能要普通的tap water。.Beef Tartare $188 是我的all time favorite，這店做得色香俱合，帶有微微的酸香，加上米脆，非常配合。.肉碎意大利麵🇮🇹$168，是自製的意粉，口感確實不一樣，建議寶寶們也點他們的意粉。.Beef sirloin $328，這個非常非常好吃😋！不要看它擺盤平平無奇，但肉質鮮嫩，厚薄適中，油潤細緻，非常驚奇。.可惜，除了有些應該是從廚房出來的同事，整個餐廳的侍應態度都很差，她們總帶著不耐煩的眼神和語氣，感覺是我們求她讓我們成為餐廳的客戶一樣🤣。西營盤好多好吃的意餐，大部分都好吃服務又愉快，所以我猜我不會再去這家了....⭐️性價比：3/5星💰人均：$300港元.💕關注【香港美食餐廳攻略】，尋寶美食優惠一起吃吃吃！喜歡的請給贊和收藏❤️

好多朋友都大讚嘅意大利餐廳,唔知係咪期望太大,好失望嘅一餐🙈龍蝦意粉嘅蕃茄醬汁好淡,而Homemade Fettuccine 冇咩質感;另一款Black and White Tagliolini就好少少,但調味都係偏鹹😕成晚最好嘅係個前菜Burrata.🔻🍽 LucAle📌 地址: 西環西營盤第三街100號A地舖

專登happy Friday 過來食，點知食到一肚氣，同埋食物性價比唔高。首先佢係一定要人用安心出行，呢下已經想走，但既然訂左位就算，照食。入到去坐低佢不停用好差既語氣，當你犯人咁監視你，望實你電話有係scan到個安心出行 …其實我明你驚犯法，但個態度可以好d囉，同埋你間野入到去完全無internet，個wifi又收得唔好，都要時間下載番個app大佬…但佢好堅持你唔scan 就唔俾落單，其實都係果句啦，明既你驚犯法，但個語氣可以好d囉。given 你個價位，我諗我唔接受茶餐廳服務，其實人地服務可能都好過你。到落單又係一肚氣，我同女朋友兩個人食唔多，叫一個main 一個前菜share，點完，個女waitress 用非常不置可否既語氣，frown 少少好大聲咁講：that’s it?!!?! 嘩，果刻我真係覺得好surprised 以為自己去左澳牛。你話哂都300幾蚊一碟野，裝修都靚丫，但唔該你地成個軟件要配得起件事囉。咁我就同佢老細反映啦，講完就明點解係咁。上樑不正下樑歪。佢話無人咁同佢講過佢地態度唔好，又話佢信佢d staff ..咁你信飽佢啦，咁既態度，無回頭囉。講番食物，點左個紅蝦

came here for sunday brunch, food was fine, loved the burrata, parma ham and salami platter. ❌ however, they put all asian-looking customers into the back room of the restaurant, while caucasian customers sit in the main area❌ furthermore, the asian waitress was rude and had the biggest “resting b*tch face” when serving asian-looking customers. but she was all smiles when serving a caucasian couple 🙄definitely won’t be back!

黑松露雲吞 ($408)侍應一黎到就係我地面前刨新鮮嘅黑松露落個巨型雲吞。一切開個蛋黃就流出黎 。依個係好岩相機食先不過CP值低。黑松露意粉 ($268)松露好香個醬好creamy，意粉口感煙韌，簡單嘅煮法就已經好好食。銀鱈魚 ($268) 個魚相對地比較清淡，但係橄欖太多，佢個味道蓋過d鮮味。帶子龍蝦意粉 ($198)簡單清新嘅煮法，每一口都食到海鮮嘅鮮味。Tiramisu ($88)有一層焦糖脆脆係面，打開佢入面係勁多吉士醬，但係無咖啡味無酒味無餅乾，普普通通。朱古力批 ($88)見唔到有批，淨係見到啲碎左既曲奇餅，有啲朱古力醬係面，平平無奇，無難度可言，沒有期望沒有失望🤭整體來講依家啲野食係影相一流，fine dining 價錢卻不及fine dining 體驗和服務。Black Truffle Ravoili ($408)The cured egg yolk oozed out was the knife gently cut into the giant ravoili. Freshly sliced truffle scent instantly hit as the wa

Summary: Tasty and reasonably-priced pasta, but the rest of the menu doesn't add up; wasn't worth the price we paid. You won't find these dishes anywhere else in HK, so maybe worth a visit, but don't know in what situation we'd go again. Try as many of their pastas as you can fit, at the expense of their other offeringsWhy is Italian food so expensive in Hong Kong? Go down the list from 8½, 121 BC, Carbone, Posto Pubblico, Associazione Chianti and even the Italian Club and Capo (borderline); the

TLDR: stay away from this place if you are looking for a good time. It is hostile and obnoxious.The food was alright. That’s all I can say about the food.I have had better service in a McDonald's; at least in a burger joint, I don't need to worry about the staff and how long it takes to finish my meal.I am not sure if it's the training, or the lack thereof, that enables such unprofessional staff. Perhaps they have forgotten their manners during the lockdown?During the course of the meal, we we

What a hidden gem full of flavors & reminders of Italy! 🇮🇹 This causal place is as authentic as it gets in HK!! Even most of their staff & chefs are Italian. Pretty much felt like I was back in a lively & cozy trattoria in RomeOur Italian server was very handsome and explained the menu in detail to us. Gave great recommendations on the wine 🍷 too.Their homemade pasta 🍝 was well made and perfectly cooked to al dente perfection. Full of flavors as well.From appetizers to desserts, everything was

Cane here on a sunday night. Waiter is friendly, food is fantastic and authentic. Worth a try and recommend.

此店位於potatoes heads後面，一入去見到意式風情的裝修，非常chill。這餐飯可以話係呢幾個月食得最好的一餐，分別叫左mixed cold cuts, 鵝肝配羅西利牛柳，spaghetti with black truffle Cold cuts 共有六種，分別係豬的不同部分，好特別，包括膝蓋等，口感很好, 亦有加上黑松露、以及兩種Parma ham，送酒閒談一流filet di manzo，意大利傳統菜式之一，鵝肝配羅西利牛柳在上碟前在我們面前加上鮮磨黑松露，配有菠菜松子仁，鵝肝外層煎得香脆，牛柳很軟，是一種特別的享受。spaghetti with black truffle 意粉自家製作，很彈牙，是從未試過的口感。pasta 是好值得一試。總括而言，近幾個月黎最滿意的一餐，多謝

A good meal like this is very *RARE* ~ 😋@lucalehk, a hidden gem in Sai Ying Pun, definitely lived up to its hype. I was so satisfied with this hearty meal for 4 people! I’m usually very particular with my steaks, but “La Bustecca” was so fresh and flavorful that I had no complaints - it was perfectly seared and cooked to perfection. If you are a big fan of cold cuts, this burrata & prosciutto 24 Mesi is the one for you (it features 5 kinds of meat and a juicy piece of burrata)!100% would go agai

We had the Barata cheese, pasta and steak.Food is decent and quite authentic I have to say, but at this price point I would definitely expect better service.The staff here seemed barely care about you and doesn’t know anything about the wine they are servicing.The whole meal felt super rushed and all they care is to kick you out as soon as possible. Despite the food’s alright, I will certainly be happier to visit carbone or associazione chianti as they provide a decent experience. Here I can’t h

LucAle這名字的由來, 是兩位主理人Luca De Berardinis及Alessandro Angelini名字中頭三個字的結合. 前者在Nicholini’s及Il Milione及後者在Angelini工作的經驗, 令我對其意大利菜充滿期望. LucAle不走Fine Dining而走Bistro風格, Brunch四百元有無限任飲紅白酒以及Prosecco, 只是我不太飲得, 只喝了三杯, 但也差不多回本了. (笑)Brunch的菜式以輕食為主, 但用料上乘, 最Impressive的是放在二十四個月Parma Ham上的Burrata芝士, 除了大塊之外, 一撕開外皮的爆漿度及香濃奶香港, 配上火腿的咸香有特別的化學作用. 其他Cold Cut, 例如是用松露油香味的香腸, 以及辣中帶酸香和原塊脂粒的Salami, 表現也恰到好處. 如果這些頭盤也是All-You-Can-Eat就相當完美.另外附加的主菜是松露芝士意粉, 意粉是自家製結他麵, 結他麵比一般的意粉方型, 口感和蛋香完全沒有問題. 松露磨成粉, 香氣散發, 再加上綿羊芝士製成的醬汁, 味道互相融化, 看似住

🇭🇰LucAle·好耐冇約朋友仔出街食飯 今次去咗西環呢一間意大利餐廳度食brunch😎😎佢$388包左6個前菜 意粉 同埋紅酒白酒prosecco任飲 佢其實咁樣已經好夠食㗎啦 因為我啲相影出嚟其實只係二人份量所以都真係幾多😌不過因為我哋想試吓佢啲意粉 所以我哋都加錢嗌左2個😈😈·burrata with 24 month aged parma hammixed cold cuts我覺得佢個parma ham好好食 本身個鹹香味好夠 而且唔會話太肥膩😌之後個burrata都唔錯幾creamy不過我自己覺得有啲漏 唔可以食太多🙊😂😂個cold cuts又係揀得好出色 佢個salami雖然就咁食真係偏鹹 但係配佢嗰麵包好夾 之後個ham質素都唔錯😎·buffalo mozzarella with camone tomatoesmarinated salmon with green apple balsamic vinegar saladslow cooked chicken breast with pancettakale salad with gorgonzola cream佢個moz