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充滿期待的一餐
2013-05-07 121 views
繼續努力清4月的食評，這間被譽為全紐約市的最佳薄餅的Motorino，甫開張就給吹捧到如有薄餅界的超新星，少不了引起為食之士的垂涎，令人充滿期待!　其實早在4/12，我已相約一班食友拜訪，只是新店實在太火爆，我們未能在限定時間內達到人數過8成之要求，眼白白將店內相當有限的吉檯相讓... 還好當晚改去吃另一間pizza店Gigi也算滿意。之後大家仍沒放棄，約定4/22再接再厲，星期一的食客不如週五的多，加上大家都特意提早收工，又跑又趕得氣喘，皇天不負有心人，終於得到一張8人大檯了! 雖然來自紐約，Motorino主打的卻是拿坡里薄餅，店內的柴火烤爐亦是特色icon之一! 據講店內食物取材都很嚴謹，水牛芝士、橄欖油、火腿等皆是由意大利直接進口，令人期望更高了!　辛苦達成任務，T兄又開心啤一啤，不過這裡沒有Gigi的HH買一送一優惠，且沒多少非酒精類飲品選擇，我與其他人就沒有選點飲料了。大概我們點的酒水不多，菲/尼藉的侍者態度麻麻，不斷指出我們點的食物不夠吃、不夠分、不夠飽，但事實當晚8個人分享兩款前菜、四個pizza，再加兩個甜品，真的飽喎! 　肚餓了，首先品嚐前菜的Meatballs b
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繼續努力清4月的食評，這間被譽為全紐約市的最佳薄餅的Motorino，甫開張就給吹捧到如有薄餅界的超新星，少不了引起為食之士的垂涎，令人充滿期待!
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其實早在4/12，我已相約一班食友拜訪，只是新店實在太火爆，我們未能在限定時間內達到人數過8成之要求，眼白白將店內相當有限的吉檯相讓... 還好當晚改去吃另一間pizza店Gigi也算滿意。
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 之後大家仍沒放棄，約定4/22再接再厲，星期一的食客不如週五的多，加上大家都特意提早收工，又跑又趕得氣喘，皇天不負有心人，終於得到一張8人大檯了! 雖然來自紐約，Motorino主打的卻是拿坡里薄餅，店內的柴火烤爐亦是特色icon之一! 據講店內食物取材都很嚴謹，水牛芝士、橄欖油、火腿等皆是由意大利直接進口，令人期望更高了!
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辛苦達成任務，T兄又開心啤一啤，不過這裡沒有Gigi的HH買一送一優惠，且沒多少非酒精類飲品選擇，我與其他人就沒有選點飲料了。
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 大概我們點的酒水不多，菲/尼藉的侍者態度麻麻，不斷指出我們點的食物不夠吃、不夠分、不夠飽，但事實當晚8個人分享兩款前菜、四個pizza，再加兩個甜品，真的飽喎!
　
肚餓了，首先品嚐前菜的
Meatballs braised in tomato($98)，成品一上檯即傳來香氣撲鼻的蕃茄香氣，事實上就連肉丸的造型也有點似蕃茄呢! 肉丸質感軟滑，與清新的蕃茄醬相當匹配，味道咸淡適中，是個滿意的前菜。據知當晚有款today's special的薄餅就是以meatball為餡，相信滋味也不差的。
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然後有
Octopus and Potato Salad($128)，八爪魚頗為新鮮，調味辣辣地都幾醒胃，但雜菜及薯仔沙律則無特別，我認為上一款較為吸引。
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即叫即焗關係，之後需經一陣等待，然後四款pizza才上檯。頭三款薄餅都是店內推介，我先試了
Brussels Sprout($148)，坊間較少pizza會用上菜，無疑這樣的組合會較清新健康，之不過另一邊廂的煙火腿就完全的咸過籠了，我情願它的口味平均點呢。另外pizza用了fior di latte，一款近似水牛芝士口感，但由牛奶製的較廉價芝士，襯以較燶的批邊，其實我不是非常欣賞的。
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第二款
Soppressata Piccante($138)也是推介，也是由fior di latte加上蓄茄醬為底，配料方面則有辣味辣肉腸及香草，較似平日吃慣的薄餅口味，但我會嫌欠缺迷人橄欖油香。說起來，少油也是這裡的薄餅特色... 也因此批邊特別易燶? 那我情願肥膩一點也想多油了。
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第三款是
Margherita($118)，這次pizza終於用回水牛芝士，再加上蕃茄醬及香草，本來是最經典的意式口味重現，可惜始終是欠缺橄欖油香，還有又是太燶!
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因侍者多番指我們一定不夠吃，CEO最後又加點一款非推介的
Colatura Di Alici($158)薄餅，結果馬上出事... 其實佢內容的水牛芝士、清甜車厘茄、鯷魚以及適量辣椒調味，加起來淨食感覺是清新又醒胃的，但放置pizza上卻變成一件又濕又凍的怪餅，再要加上燶邊（哎!! 其實我真的很介意它的熡!!），效果非常麻麻呢... 總的來說，以它的名氣以及難拎位度，這裡的薄餅是令人失望的，講真樓下Gigi又或早前試的Assaggio都好多了!
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去到甜品環節，全店只得兩款就照掃了，首先試
Tiramisu($68)不夠濕潤又毫無酒香，又是樓下出品較出色。
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Torta Al Cioccolato($68)相對較好，雖然朱古力味也不是甘純醇美貨色，還有餅底實得有點太過，很難叉得開呢。
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由充滿期待變成一臉失望，當晚唯一驚喜是價錢，每位只是$135咋! 始終一班人食飯總是開心樂事，特別又見到CEO上報紙，柴娃娃紛紛起哄，之後加上雪糕下場（另文再記），還是開心的!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2013-04-22
    Dining Method
    Dine In
    Spending Per Head
    $135 (Dinner)
    Recommended Dishes
    • Meatballs braised in tomato
    Level4
    3.2K
    200
    摩托車日記
    2013-05-03 111 views
    香港是美食之都, 大家不用四圍飛, 也能夠盡享世界角地的美食. 不同的名店, 名廚也會來到香港開設分店, 最新一家就是Motorino. 店子是由比利時名廚Mathieu Palombino在2008年開設, 第一家店是在Brooklyn, 也曾經再2010年及2011年得到過米芝蓮Bib Gourmand的榮譽, 不過就已經結業了. 現在店子在紐約有兩家分店, 分別在East Village及Williamsburg, 香港店就是首家海外的分店.Motorino可以解作小型電單車, 其實就是跟店子的風格很相似. 為了快上快落, 店子是不設訂位, 客人只能夠在店外排隊等位. 也由於講求效率, 要起碼有八成的惠顧人數抵達才能夠入座. 當然, 明白到這個安排是令到客人的流動量是更快, 也無可厚飛. 結果是晚要一眾朋友們連跑帶跳的趕上來, 才能夠勉強湊夠合資格的人數. 在此建議大家如果想來吃的話, 最好還是三四個人來吃好了, 人太多, 要找到相連位的難度就更加大.這裡其實是小店, 座位不太多. 那個石爐就在廚房內, 根據資料所講, 是用上拿玻里運來的石塊砌成, 薄餅只需在石爐以400度- 4
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    香港是美食之都, 大家不用四圍飛, 也能夠盡享世界角地的美食. 不同的名店, 名廚也會來到香港開設分店, 最新一家就是Motorino. 店子是由比利時名廚Mathieu Palombino在2008年開設, 第一家店是在Brooklyn, 也曾經再2010年及2011年得到過米芝蓮Bib Gourmand的榮譽, 不過就已經結業了. 現在店子在紐約有兩家分店, 分別在East Village及Williamsburg, 香港店就是首家海外的分店.
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     Motorino可以解作小型電單車, 其實就是跟店子的風格很相似. 為了快上快落, 店子是不設訂位, 客人只能夠在店外排隊等位. 也由於講求效率, 要起碼有八成的惠顧人數抵達才能夠入座. 當然, 明白到這個安排是令到客人的流動量是更快, 也無可厚飛. 結果是晚要一眾朋友們連跑帶跳的趕上來, 才能夠勉強湊夠合資格的人數. 在此建議大家如果想來吃的話, 最好還是三四個人來吃好了, 人太多, 要找到相連位的難度就更加大.
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     這裡其實是小店, 座位不太多. 那個石爐就在廚房內, 根據資料所講, 是用上拿玻里運來的石塊砌成, 薄餅只需在石爐以400度- 450度的爐火烤一分鐘就能夠出爐. 看看餐牌, 其實選擇不太多, 這也好, 讓店方集中火力去做好那些招牌菜色吧. 但就在落單的時候, 店員的態度實在非常惡劣, 不停的要我們加碼, 覺得我們叫得太少 (但其實最後證明我們其實已經叫得足夠有餘). 未開始吃, 已經一肚子氣, 唉!
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     Meatballs $98: 7分, 先來兩客頭盤, 肉丸的質感比較軟身, 是用上牛仔肉配豬肉, 肉味還算幾濃, 另外還家加入了Ricotta芝士和Pecorino芝士, 焗完之後自然是幾香口的. 底下的番茄醬酸酸甜甜的, 幾開胃.
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     Octopus and Potato Salad $128: 7分, 另外一道頭盤就是八爪魚薯仔沙律, 八爪質感對辦, 幾有咬口, 配上薯仔沙律同吃, 是幾清新的配搭. 計及是晚主力都是吃薄餅, 先來一客八爪魚薯仔沙律, 是不俗的平衡.
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     Brussels Sprout $148: 7分, 因為店員的強烈要求, 我們最後一共點選了四款薄餅, 八個人吃四款薄餅, 其實是相當多, 不過見其他外籍客人是一人吃一客薄餅, 真是相當強勁的戰鬥力. 這裡供應的是拿玻里薄餅, 特點應該在於薄餅是外脆內煙韌, 但是晚吃到的薄餅就不太香脆, 也比較濕, 只是做到質感煙韌那部份, 更有點難以咬開, 吃的時候要費點勁. 另外, 邊位是會比較焦黑, 其實是這裡的特色來的, 但見朋友們就不太欣賞了.
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     先來的是Brussels Sprout, 配料方面是比較特別, 用上了Brussels Sprout這種菜蔬, 帶點點苦味, 配上的煙pancetta味道實在偏鹹. 至於芝士方面, 用上了fior di latte以及pecorino, 幾款材料配合在一起, 個平衡是做得不俗.

    Soppressata Piccante $138: 8分, 朋友們大都愛吃辣, 那就來一客辣肉腸讓大家開心一下吧. 這種Soppressata腸, 除了辣味之外, 也帶點鹹香, 再加上指天椒, 辣度自然提升更多, 如果吃中指天椒的話, 應該都會幾麻煩. 另外還加入了蕃茄, oregano香草, fior di latte以及pecorino芝士, 配合在一起, 是比Brussels Sprout那一款更為豐富, 酸中帶點辣, 又有點鹹香, 是幾豐富的一客薄餅.
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     Margherita $118: 7分, 接下來的就是Margherita, 以國旗的三種顏色來做成的薄餅, 三種顏色分別是紅色的番茄, 白色的水牛芝士以及綠色的羅勒, 另外還加入了pecorino芝士, 幾款食材配合在一起, 水牛芝士香突出, 而番茄也幾醒胃, 是比較平易近人的一款薄餅.
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     Colatura Di Alici $158: 6分, 最後一款薄餅就是Colatura Di Alici, 不同的是先焗起薄餅底, 之後才鋪上各款材料如水牛芝士, 紅洋葱以及銀魚柳等等, 但因為這些食材不是熱的, 放在薄餅上是令到成件薄餅的溫度馬上下降. 當然, 這個配搭會是比較清新的, 但其實就有點各自為政的感覺.
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     Tiramisu $68: 6分, 甜品只有兩款, 那不用慢慢揀, 就兩款都要吧. Tiramisu只宣一般, 質感不夠濕潤, 咖啡酒香更是不太吃得到, 是沒有下咖啡酒嗎? 還好的是marscaphone芝士是幾香滑的, 挽回一點分數.
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     Torta Al Cioccolato $68: 7分, 至於朱古力蛋糕方面, 質感本身還算細滑, 朱古力味道還算濃烈, 但餅底不知為何, 是相當之實, 根本是怎樣也不能夠分開. 普普通通吧. 怪不得總管指出這裡的甜品只是水準平平.
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     畢竟店子的來頭那麼大, 實在是對這裡有一定的期望, 但是晚吃到的薄餅, 水準還未算很突出, 但埋單只需每人$135, 計及價位以及這裡的地段, 實在是相當抵吃. 但店員的服務態度就令人不敢恭維, 看來還是要吃到大大份薄餅的外籍客人才是他們的目標顧客吧!
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Dining Method
      Dine In
      Spending Per Head
      $135 (Dinner)
      Recommended Dishes
      • Soppressata Piccante
      Level1
      2
      0
      Finally! Good pizza, great atmosphere
      2013-04-30 245 views
      We’d been looking forward to going to Motorino ever since we heard it had opened. Another ‘no reservations’ place, we armed ourselves with patience and a drink nearby as we eagerly awaited our table – an hour’s wait on a Saturday night at 8pm. Well worth it. Motorino serves, along with 208, the best pizza in Hong Kong. For starters, we shared a Roasted Mortadella. Our waitress’ brilliant suggestion to add mozzarella di buffala intensified this already flavourful dish – a very promising start, my
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      We’d been looking forward to going to Motorino ever since we heard it had opened. Another ‘no reservations’ place, we armed ourselves with patience and a drink nearby as we eagerly awaited our table – an hour’s wait on a Saturday night at 8pm. Well worth it. Motorino serves, along with 208, the best pizza in Hong Kong.

      For starters, we shared a Roasted Mortadella. Our waitress’ brilliant suggestion to add mozzarella di buffala intensified this already flavourful dish – a very promising start, my mouth still waters at the thought of the combination of taste and texture.

      We were spoiled for choice when it came to choosing a pizza and whether to add additional toppings. In the end, we went for the Soppressata Picante. After our incredibly delicious starter, out came the most delicious, crusty, pizza. Perfect thickness, flavourful, but not overly-salty tomato sauce, milky, fresh, non-greasy fior di latte and just the right amount of kick given by the aromatic soppressata sausage and chillies.

      Although we were very full at this stage, we couldn’t resist ordering the tiramisu, a perfect ending to a very perfect meal!
      Despite the downside of not being able to book and being served less than mediocre wine in beakers (maybe they'd run out of glasses, we have been back and got real glasses), we will definitely rush back to Motorino for great food in a vibrant atmosphere.
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      DETAILED RATING
      Taste
      Decor
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      Date of Visit
      2013-04-19
      Waiting Time
      60 Minutes (Dine In)
      Recommended Dishes
      • mortadella
      • soppressata pizza
      • roasted peppers
      • meatballs
      • tiramisu
      Level4
      554
      225
      迷上薄餅
      2013-04-20 87 views
      自問對pizza算不上迷戀的程度, 但不知怎的每得知連鎖店推出新批, 或是有新專門店上場, 又蠢蠢欲動了, 不論是美式超巨型的份量, 芝心系列, 還是傳統意式口味, 都不難得到我的寵愛。 近日在社交網站被相中那個燶邊pizza深深所吸引,其後又在雜誌上看到介紹, 教人難以抗拒, 心急得馬上訂位, 怎料卻換來一番失望, 店子只接受walk in, 這當然無阻一試的決心, 畢竟為了吃也不介意花點時間等。不說不知原來店家在紐約擁著極盛的名氣, 更被譽為全紐約市的最佳薄餅, 引來不絕的人龍, 更於上月進駐香港, 有幸成為跨出海外的首站, 想必是看中了那國際化和美食天堂的形象吧? 據知開業初期還找來星級大廚坐陣, 確保食物品質云云, 食材既是菜式的靈魂, 真不能馬虎, 嚴選最優質地道的材料, 如水牛芝士、橄欖油、火腿等皆是由意大利直接進口, 充滿地道風味。 整個格局極富時代感, 牆身由綠白兩色的條子交錯而成, 襯上復古味濃的吊燈, 還有那放著小擺設和酒樽的木製層架, 頓時多份悠閒感, 地方不特別大, 約可容納60-70人, 長形的大廳盡是小方檯, 靠得稍近, 近門口和入內位置是零星的吧座, 三五
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      自問對pizza算不上迷戀的程度, 但不知怎的每得知連鎖店推出新批, 或是有新專門店上場, 又蠢蠢欲動了, 不論是美式超巨型的份量, 芝心系列, 還是傳統意式口味, 都不難得到我的寵愛。 近日在社交網站被相中那個燶邊pizza深深所吸引,其後又在雜誌上看到介紹, 教人難以抗拒, 心急得馬上訂位, 怎料卻換來一番失望, 店子只接受walk in, 這當然無阻一試的決心, 畢竟為了吃也不介意花點時間等。

      不說不知原來店家在紐約擁著極盛的名氣, 更被譽為全紐約市的最佳薄餅, 引來不絕的人龍, 更於上月進駐香港, 有幸成為跨出海外的首站, 想必是看中了那國際化和美食天堂的形象吧? 據知開業初期還找來星級大廚坐陣, 確保食物品質云云, 食材既是菜式的靈魂, 真不能馬虎, 嚴選最優質地道的材料, 如水牛芝士、橄欖油、火腿等皆是由意大利直接進口, 充滿地道風味。
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       整個格局極富時代感, 牆身由綠白兩色的條子交錯而成, 襯上復古味濃的吊燈, 還有那放著小擺設和酒樽的木製層架, 頓時多份悠閒感, 地方不特別大, 約可容納60-70人, 長形的大廳盡是小方檯, 靠得稍近, 近門口和入內位置是零星的吧座, 三五知己並排而坐, 更加親近, 挺開揚, 沒太大的氣派令人拘謹, 反之, 各人都樂在這片輕鬆的氣氛之中。
      310 views
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       看一下餐牌, 一頁紙的選擇, 但其實看真一點, 會發現集中在pizza、前菜和甜品三個選項, 不像一般意式餐廳供著意粉、飯或是肉類主菜, 專一得很, 反而更教人期待會有怎樣的高水準。 人少之下點菜有一定難度, 特別是pizza這類飽肚的東西, 始終適合多些人分享。 見這晚的胃口還不錯, 想挑戰一下食量, 沙律、pizza、頭盤和甜品兼得, 可惜時侯已不早了, 未能跟蒜茸牛油焗蜆有緣, 只好聽從親切的女侍者介紹吧!
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       僅有的沙律選擇裡頭, 對octopus and potato salad($128)最感興趣, 而水準亦正正令人有驚喜。 賣相骨子精巧, 主要由八爪魚、西芹、紫洋葱、薯仔、酸豆配搭而成, 口感豐富, 產自葡萄牙的八爪魚經輕烘, 水份得以保存, 入口腍滑卻沒失去咬口, 不會韌得可怕, 鮮甜味滿瀉
      , 精妙之處作於醇淨的橄欖油和辣椒油, 再擠些鮮檸檬汁, 咸、酸、辣交錯, 薯仔粉糯仍帶爽, 將鮮味都盡吸收, 確是個不俗的開頭。

      既以拿玻里式薄餅作招徠, 製作過程份外講究, 厚度、直徑、批邊和餡料之間的距離都有一套嚴謹的準則。 九款組合之中, 配搭較為大路, 但也有一兩種獨特口味, 如銀魚柳和蜆肉, 更有一款不在menu之列, 像這晚她推介了肉丸薄餅, 但還是偏愛惹味的肉食之選, soppressata piccante($138)正合心意。
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       同行者不嗜辣, 起初為了她著想, 提議挑走辣椒粒, 但後來想到辣既是這批的特色, 又不想吃不出原味, 不好意思下又要勞煩侍者交帶廚房只放在半塊上便好了。 沒料到她竟瞪大雙眼, 隨之面露擔心的表情, 提到會是「super super spicy」, 當然一心要辣的我沒被嚇怕, 早作好準備迎接超級辣的一刻。

      成品是想像到的大小, 約10吋的直徑, 分割時有點隨意, 四份是不等的。 集厚批和薄批於一身, 批邊烘至凸起, 而中間部份相對較凹, 預期徹底的焦黃色沒有出現, 反而那炭黑色塊隨意散落在表面, 很自然跟野性味十足的豹紋扯上關係。 邊位脆口鬆厚, 不像麵包般軟綿綿, 反而較扎實, 餅皮由人手代替木棍搓製, 帶著空氣感, 沒半點死實, 有一定的韌度, 滿有嚼勁, 散發陣陣麵粉和橄欖油的清香
      , 據知麵粉用上優質的caputo 00號, 筋度低且夠幼滑, 乃最佳的保證。
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       不止選材一絲不苟, 就連所用的石爐亦是由專人砌成, 採用當地石塊, 能承受高達一千度, 難怪店內不時也瀰漫一股誘人的烘焗香氣。 薄餅看起來是一片的通紅, 塗上薄薄的番茄醬, 酸度得宜, 帶微甜, 清新醒胃, 配上蒜片、辣肉腸、牛至、flor di latte水牛芝士、pecotino羊奶芝士和辣椒粒, 惹味咸香, 愈吃那份辣勁愈透出來, 十分刺激
      , 中心部份黏到較多餡料, 水份較重, 拿上手軟軟的, 幸未至糊爛, 拉出時雖未見一絲絲的震撼場面, 但半溶狀態下, 奶酪味濃厚, 不太咸, 絕對是個精彩的演繹。
      73 views
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       看來還是高估了大家的實力, 完成了薄餅和沙律後, 才驚覺胃裡只餘下很少的位置, 不過甜品的話, 還是有能力的。 tiramisu($68)和朱古力蛋糕之間, 還是前者帶多點意式風情。
      58 views
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       小方塊的模樣, 件頭不小, 二人分享剛好, 手指餅和mascarpone芝士的比例相若, 各有兩層, 手指餅浸過咖啡酒, 濕潤度令人滿意, 軟軟的
      , 甘香味濃, 感覺新鮮, 完全不覺乾硬, 夾著淡黃色的芝士漿, 幼滑輕柔, 沒起粒子, 不感厚實, 充斥著雞蛋和奶香, 只嫌芝士味稍被蓋過, 算是一點點的瑕疵吧!

      原以為挾著這樣的名氣, 價位一定不會低, 誰知最後人均也只$180左右, 算是意想不到的親民, 質素卻沒令人失望, 我倆也回味非常, 要是人齊的話, 可一次過盡嚐美味, 單想也覺得很美。
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        Date of Visit
        2013-04-14
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        $185
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        12
        8
        Motorino
        2013-04-05 204 views
        The pizzeria named “the city’s best pizza” by NY Times had opened its first overseas branch here in HK! Led by owner and chef Mathieu Palombino, Motorino will be serving us authentic Neapolitan pizza. I was super excited about checking it out after hearing quite a great deal of raving. J and I met for early dinner around 7pm and there were pretty much no empty seats by the time we sat down. The interior of the 45-seats restaurant resembles the other branches with stripes on the walls, marble to
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         The pizzeria named “the city’s best pizza” by NY Times had opened its first overseas branch here in HK! Led by owner and chef Mathieu Palombino, Motorino will be serving us authentic Neapolitan pizza. I was super excited about checking it out after hearing quite a great deal of raving. J and I met for early dinner around 7pm and there were pretty much no empty seats by the time we sat down. The interior of the 45-seats restaurant resembles the other branches with stripes on the walls, marble topped tables, metal chairs and the wood- burning Ferrara oven.
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         I had my eyes set on the margherita but I kinda want to try the Brussels sprout pizza. There are two types of base to choose from, the red and the white; red with mozzarella, cherry tomatoes and thyme while the stracciatella has cheese melted into the dough with basil tossed on top along with a drizzle of olive oil and a sprinkle of sea salt. You could do a half and half pie as long as it’s the same base, we looked through the menu to zero in something that could go with my margerita. After much debate, we decided that we’ll go for margherita and Brussels sprout even though Brussels sprout pizza is usually not serve with tomato base.
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         The pizza looked very promising when it arrived, thin crust with burnt bubbles on the edge and toppings slightly (hmm.. maybe a bit more than slightly)charred, reminded me of the pizza at 208 which I LOVE. However, cutting into the pizza we realized that the pizza was way too wet. Yes I get it, Neapolitan pizzas is supposed to be kinda soggy in the middle (and I LOVE it) especially with the mozzarella which makes the pizza even more moist. 208 does a pretty wet pizza to begin with and it’s all good, but this was over the limit and the pizza becomes really soggy and floppy. In fact, it was SOAKED through; I wish it were crispier on the base.
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         The flavor was pretty good though; there was a good balance of rich mozzarella and tangy San Marzano tomato sauce, the crispy basil leaves added a nice touch. The deep robust nutty flavor of roasted brussels sprout was an interesting combination; perhaps we should have stuck to getting the original white base for this topping. I would imagine it going very well with the smoked pancetta and mozzarella instead of floating about in our soupy tomato sauce. The charring was also too overly done on the topping, I was trying to remove burnt pieces in my mouth with each bite which really spoiled my appetite.
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         We decided to be more forgiving and try more dishes, we ordered the meat ball, it was flavorful and moist, there’s a bit of black pepper unevenly spread in the meat ball to bring some spiciness to it.
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         Onto the dessert, which is usually my favorite part- there’s a choice of Torta Al Cioccolato and tiramisu. I guess we were being overly hopeful and ordered both of them. My heart sank a little (fine, I’ll stop being a drama queen) when I saw the tiramisu, it was very obviously on the drier side just by the looks of it. And a bite into it proved my point it was too dry and had ZERO liquor taste in it. I’m not an alcoholic but the last I checked (and I’ve made tiramisu before), there’s alcohol involved in the making of it, unless you are making one for kids. The chocolate cake has a few grains of salt on top of the ganache topping, the dense mousse in the middle ssat neatly on top of the crunchy base. While the chocolate cake wasn’t bad, it wasn’t exciting. Yes it’s pretty ok, but if I were one of those lab mice, this cake would have been a waste of an hour of running on the treadmill.

        Two other friends were at motorino when we were there and they too were not impressed with the food as well; but couple of friends went just yesterday and thought their pizzas were really good. They had the brussel sprout pizza in its original base and thought the flavors were unique and tasty and the crust crispy and chewy all at the same time. Alright alright, maybe it was an epic off day for them when I ate there. I’m happy to revisit and just to see why people are raving so much about it.

        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          拿坡里薄餅初襲香港
          2013-04-04 73 views
          我是個拿坡里薄餅迷，在東京時最愛就是到恵比寿的Partenope吃薄餅，可是在流行羅馬薄餅的香港總是吃不到稱心滿意的一片。要取得正宗拿坡里薄餅認證，不但製作時使用的材料有規範，手工搓成的麵皮直徑、厚度和邊緣都有限制，柴火烤爐的溫度亦很講究。近日聞得從紐約來的新店Motorino售拿坡里薄餅，並且是根據Vera Pizza Napoletana DOC嚴格規定所製，一個星期前便已雀躍萬分，嚷著要去。晚上八時多來到，只有不過二十多席的餐廳全店滿座，店員稱要等四十分鐘，說有座位的時候會致電通知。可是我和千島醬都累得雙腿動彈不得，便鐵了心站在門前等。店員撥了好幾通電話給一些客人，看見我倆如此有誠意，竟對我們說接著要是有座位便會安排我們入座。最後很幸運的只等了約十五分鐘便可進店。食物款式多樣但只有三種類，以薄餅為主，輔以前菜及兩款甜品選擇，正合我喜歡餐廳專注的胃口。薄餅選了素的，免得讓千島醬這個食肉獸思葷不安，前菜便選了Meatballs($98)。三大顆肉丸上佈滿蕃茄蓉，頂頭還有點Pecorino芝士和番茜。肉丸肉質鬆軟，雖不特別多汁但相對感覺沒那麼膩。茄蓉挺身實在，份量充足有餘，只是光吃的話
          Read full review
          我是個拿坡里薄餅迷，在東京時最愛就是到恵比寿的Partenope吃薄餅，可是在流行羅馬薄餅的香港總是吃不到稱心滿意的一片。要取得正宗拿坡里薄餅認證，不但製作時使用的材料有規範，手工搓成的麵皮直徑、厚度和邊緣都有限制，柴火烤爐的溫度亦很講究。近日聞得從紐約來的新店Motorino售拿坡里薄餅，並且是根據Vera Pizza Napoletana DOC嚴格規定所製，一個星期前便已雀躍萬分，嚷著要去。

          晚上八時多來到，只有不過二十多席的餐廳全店滿座，店員稱要等四十分鐘，說有座位的時候會致電通知。可是我和千島醬都累得雙腿動彈不得，便鐵了心站在門前等。店員撥了好幾通電話給一些客人，看見我倆如此有誠意，竟對我們說接著要是有座位便會安排我們入座。最後很幸運的只等了約十五分鐘便可進店。
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           食物款式多樣但只有三種類，以薄餅為主，輔以前菜及兩款甜品選擇，正合我喜歡餐廳專注的胃口。
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           薄餅選了素的，免得讓千島醬這個食肉獸思葷不安，前菜便選了Meatballs($98)。三大顆肉丸上佈滿蕃茄蓉，頂頭還有點Pecorino芝士和番茜。肉丸肉質鬆軟，雖不特別多汁但相對感覺沒那麼膩。茄蓉挺身實在，份量充足有餘，只是光吃的話稍鹹了點，宜伴著肉丸同吃。
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           主角Margherita($118)上來，看上去外表完全就是讓我魂牽夢縈的拿玻里薄餅。「豹紋」邊緣鬆脆，咬下鬆軟柔韌。單單是蕃茄、水牛芝士和羅勒就已香味迫人。可惜當我們把一早已分成四份的薄餅切開成八份時，因為上面配料的水份過多，中央的餅底都變軟融爛開來，影響食感和賣相。而且，餅底烤得略為焦了點，某些部分的焦味搶了配料味和餅的麵粉香的風頭。整體來說就是具備了所有條件，但水準控制還有改善空間。
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           甜品又是選了我與千島醬最愛的Tiramisu($68)，份量比預料的大，足二至四人分享。表面可可粉層甚厚，用料絕不吝嗇。雖然缺了咖啡味和酒味，芝士層也不及用器皿盛載那種的幼細，亦算柔滑味美，有自家特色，是企身版中我挺欣賞的一家。

          初訪印象不俗，期待一切上軌道後食物出品會更優。如果餐廳能成為香港拿坡里薄餅風潮的濫觴，相信更會是一眾拿坡里薄餅迷引頸以待之事。
          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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