Motorino (些利街)

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香港人長年累月受西方文化洗禮，由社會發展到衣食住行，所有東西都可看到其影響。小時候自己會去吃老麥，到中學有多點零用錢，便跑去吃連鎖店的pizza。那時對pizza的印象便完全是連鎖店的出品印在腦中的模樣，可惜自己不太喜歡它的出品，所以并不是好的印象。今天有幸得公關及店家邀請，可以到中環的Motorino，一試這裡的出品之餘，還可以親身品嚐由New York來的大廚Mathieu做的pizza，同時他也教授大家做pizza的技巧和知識。Mathieu親身教授，機會難得，兩位食友想也不想便自告奮勇...去攪破壞。其實沒有破壞，是走進廚房去跟他學習，不要看食友們好像有點雞手鴨腳，其實他們是真的雞手鴨腳...經過Mathieu的苦口婆心和食友的努力，他們總算做出有一點點像樣的薄餅底，Mathieu也不用教到嘔血才能回美國。食友預備好的餅底再焗出來的薄餅，圓形的...是圓形的!!! Amazing!!! 真是大奇蹟，很感人的一刻，太感動的我，幾乎手震得拍不下這歷史性的圖片。看過奇蹟之後，Mathieu再也按捺不住，要親自告訴香港人，做圓形和美味的薄餅并不需要奇蹟。先來的是Margherita用了

曾幾何時一提薄餅店，腦海中只浮現出幾間大連鎖店，直至近有多間薄餅名店進佔香港，令人對薄餅有了更深的認識，不再局限於厚厚的批底，其實還有薄脆的批底，而且也一定要啖啖肉，材料滿瀉的才叫美味。就在上年三月左右，在紐約被譽為最佳薄餅店的Motorino進駐了香港，開設了亞洲第一所分店，售賣著傳統拿玻里式的薄餅。就在前幾日，與幾位博客一同來到中環些利街的店舖參加一個非常有趣的活動，就是跟隨Motorino的創辦人兼大廚Mathieu Palombino學習製作薄餅，真的極富挑戰性。Motorino Hong Kong SOHO位於半山扶手電梯些利街段，靠著電梯，一不留神就會錯過。店內裝潢簡潔，燈光偏向昏暗，正好以最放鬆的心情來享。首先由大廚Mathieu講解一下Motorino的歷史及薄餅製作過程。一個薄餅的誕生是由麵糰開始，用上高級精磨的00號薄餅專用麵粉，加入酵母及其他材料發酵，平常的薄餅店只會發酵一段短時間，但這兒的卻發酵上兩日半，控制的難度很高，因發酵過久是會變酸的。當發酵完畢後，麵糰乾身不黏，筋性很強，所以很富彈性，質感與海綿無異。Mathieu表示，由於發酵過程是將碳水化合物轉變為單

一月二十五日 (星期六)婚後，倆口子也多了下廚經驗不過，礙於家裡設備有限，有些東東真的不能在家做得好，薄餅便是其中一樣...這個週末，有幸來到Motorino，跟隨總廚Mr Mathieu Palombino親手製薄餅還記得Motorino當初打著紐約第一薄餅的旗號來港，引起一場哄動，不過初期品質欠穏定，令一眾粉絲失望...不過，經過一輪調較，終於做出應有水準喇...一年後的今日，主打拿坡里薄餅的Motorino即將在灣仔開設分店，總廚兼創辦人Mr Mathieu Palombino專程來港打點，也特意為我們示範炮製薄餅秘訣親手製薄餅前，我們先來一碟Octopus & Potato Salad醫醫肚切片的八爪魚酸香爽口，正好打開胃納薯仔帶點甜香，味道匹配有別於一般薄餅店，Motorino用的麵糰要經過約兩日半的發酵才用來焗製薄餅就是這關鍵兩天，令酵母有充足時間發揮作用，配以四百多度高温，致使焗出來的薄餅份外鬆軟，而且也會少一份膩感，就是一名尋常女生也可輕易消滅整片薄餅用的麵粉當然也是最頂級的00號Billy拿起已發酵兩日半的麵糰，感覺乾身，一點也不黏手，反而筋性強得很原來要將麵糰搓成薄

We had been thinking about going to Motorino for a while and, finally, we got to try their 'famous' pizzas.After sitting down, the waitress took our order and gave us a bottle of tap water.  There was a definite urgency to the service that continued throughiut the meal, resulting in us feeling a little hurried.  Our meatballs soon came out and were topped with parmesan and basil, surrounded by a pool of marinara sauce.  They looked great and the marinara smelled and tasted good too.  The meatbal

It's one of my favourite restaurants in Central. They baked the pizza with a stone stove which gives a slightly charcoal flavor to the pizza. The dough is not too thick, so it won't feel like eating bread and it's laid with thinly sliced parma ham for HKD188! The pizza is quite large, so in my opinion, one pizza is good for two people. However to play safe, we ordered an appetizer as well, meatball with tomato saurce. The saurce is quite thick with a strong taste of tomato, the meatball is cooke

除夕晚跟友人在中上環一帶，不願吃昂貴的除夕套餐，便事先致電了好幾家餐廳問有沒有a la carte。想起食友早前來Motorino說餅底改善了，恰巧它沒套餐，我們便去了吃Pizza。坐下侍應便給我們送上除夕夜的免費香檳和飾物。Cockle clam Crostino al bianco ($118)，蜆份量挺多的，白酒汁味道清，沾染蜆鮮甜後讓人真想把碟捧起，咕嚕咕嚕喝下。Today's special Chicken Wings，雞翅惹味香口，皮微微帶脆。Colatura Di Alici($168)，上面的車厘茄鮮甜極了，加上紅蔥和鯷魚等，很是豐富。Off Menu 的Four Cheese pizza芝味十足，愛芝士的友人吃得津津有味，推介。餅底的確改善了，不像之前來吃時那般太濕軟，切開會融爛。不過底下還是焦了點，焦味重得有點把食材的味道蓋過。希望下次來時會吃到更像樣的拿坡里薄餅。吃過2013的最後一個Pizza，也祝大家新一年繼續快快樂樂。

Pizza是我最喜愛的食物之一。Motorino是由紐約開過來的比薩店，而香港店是亞洲第一家分店。Motorino供應意式Neapolitan pizza，用一個明火大烤爐來製成，曾經被New York Times的食評家 Sam Sifton 評為全紐約最好吃的pizza。Motorino的pizza 餅皮做得很鬆軟，吃了一整個也不會覺得頂胃（其實正宗的意大利比薩是一人吃一個的，所以比薩餅皮做得夠柔軟非常重要），帶點微微的燒焦味，很有水準。There are times when all I want to eat are pizzas. Fragrant cheeses and other enticing ingredients served on tasty pizza doughs, what's not to like about them? The search for the best pizzas has brought me and my friends to Motorino, a pizza joint which serves Neapolitan cooke

Disclaimer: I was invited back by the restaurant after they saw my previous review where I highlighted my bad experience with their service the first time I was there. It was my first time getting such an invitation and made me realize that people are actually reading my reviews.   I was surprised and intrigued at the same time so decided to come back with my hubby to give them another chance. When I got there, it seems the staff were expecting me when I told them who I was and prompted seated

We were excited to hear about a new place that served authentic New York style pizza and went there one weekday evening. It was a bit hard to find at first but it's one of those restaurants under the escalator to mid levels. We were promptly seated and after taking a look at their menu, we decided to try the octopus salad and margherita pizza. We started to notice that the service here was amiss when we asked our waitress on the kind of beer they had and she had no idea what we were talking abou

I'm a regular at Motorino. I always do a pizza take away, so can't comment about the dine-in experience. However, from experience of having to wait for my takeaway, I can tell you that the staff is extremely nice and friendly. Given that I go there regularly, they know me, but  I felt the friendliness even when I went there the first time.I have had their margherita, sopracetta picante and their Parma ham pizza. I like the tomato base, so prefer margeherita and sopracetta picante.i read some oth

We ordered only three dishes here 1. the meatballs - very good - three nice plump ones with a gorgeous red marinara sauce and a garnish of basil. Perfectly done.2. Marinated beet salad - yummy beats with red onions, pickled egg and anchovy. Quite a heady combination but well done. Would be even better with some greens?3. Pizza Colatura di Alici - Ummm this is not pizza. And this is certainly not New York style pizza. The pizza base is cooked without any base sauce - no red marinara, no bianco. W

Motorino，賣的是拿波里薄餅，曾被譽為紐約最佳薄餅店，來頭可不少。近月，它終於來港開店，這是海外的首間分店，為食的香港人當然是趨之若鶩，紛紛來到朝聖，店子一下子成為極火爆的熱點。對新店觸覺敏銳的拔兄早早已吹雞，要拉大家前來見識見識。由於店子面積細小，而且又不設訂位，絕對是一位難求，所以要來朝聖，也不是一件易事。經過一波三折，前來途中被拔兄的Whatsapp轟炸，「Hurry、Run、Slow Down、Hopeless。Quick」等等的字眼此起彼落，快要弄得大家精神分裂，幸好最終還是吃得成。店子很嘈吵，大家難以討論，點菜的功夫繼續交由拔兄負責。以他的作風，大概也會是把店家的招牌菜色全都點上。在侯餐之時，我們也走去見識下烤薄餅的爐子。有專門的烤爐，用上櫻桃木去燒，相信薄餅的質素應該不會令人失望吧！前菜來了，有兩款，分別是蕃茄醬肉丸以及八爪魚薯仔沙律，前者的肉丸口感鬆軟，沾上微酸的蕃茄醬，很是開胃；八爪魚薯仔沙律感覺也挺好，至少八爪魚粒是爽口，薯仔粒亦是粉嫩，兩款均吃得滿意。大家最關注的，自然就是主角的Pizza，是晚我們柯打了四款。有卷心菜薄餅，看其漲起來而又帶點燶邊的賣相，似乎

星期六晚大慨8點黎到, 由於冇得book 位, 要等大概20分鐘先有檯. 個manager都幾識做, 問要唔要野飲一路飲一路等. 張櫈坐得麻麻地舒服, 音樂都幾大聲, 傾計有d困難. 到睇餐牌先知原來淨係得pizza同小食叫. Meatball: 估唔到咁大粒, 個presentation都幾靚. 原來係豬肉丸. 肉質唔夠實但味道不錯.Marinated beet salad: 好味. 估唔到會有隻烚蛋響面, 仲要係有少少流心. D beetroot 粒同出面食的唔同, 爽爽地個texture好好. 雖然係腌左但味唔會太濃, 連埋ricotta salata食好好味. Anchovy好在唔係好鹹. Cremini Mushroom Pizza: 好大份. 淨係切開左4份. 食起來亦有難度. 一攞起d 水即刻滴晒出黎. 成個pizza好濕. 底薄但個邊好厚, 有幾塊個底好燶, 食落好苦. Pizza質感食落似食緊中東包. 個人同朋友都覺得都係小脆的pizza底比較好食. Margherita Pizza: 都幾失望. 茄醬唔夠, 芝士份量夠, 但芝士味唔濃. 同樣pizza整體都係好濕.

第一次吃拿坡里式披薩是在意大利的拿坡里。意大利最好的披薩來自拿坡里，全世界最好的披薩來自義大利, 2012年5月吃過第一口全世界最好吃的披薩著實念念不忘, 希望他朝有日在香港這個美食天堂可以重拾那種令人著迷的味道 ...... (先送上在拿坡里當地一間享負盛名的披薩店所拍的照片)[ 題外話: 始自1870年的「Pizzeria da Michele」，一直以來只在拿坡里一枝獨秀。此店在日本惠比壽也有分店, 好像之前有食家都介紹過日本那間了... ]意大利之旅過後, 在上環的208 Duecento Otto吃過她的LUNCH SEMI-BUFFET, 感覺她們的披薩跟拿坡里的已有7成相似, 只是口感上乾了一點, 但整體上是滿意的。直至在我的生日晚上, 男友帶我到MOTORINO 慶祝, 我竟然吃到跟拿坡里披薩有9成相似的Napoli Pizza!! 餐廳風格比較隨意的, 配以昏暗的燈光, 和男友來吃晚餐還是不錯的。侍應都說流利英語, 禮貌端上餐牌及簡單介紹菜式。店內還有兩位較高級的女侍者, 笑容滿面, 整體環境感覺輕鬆。好了! 點菜時間...... 回想起意大利的「Pizzeria

Due to their reputation in New York so we now have chance to try in the Hong Kong Branch, usually crowded most of the time; however disappointing facts drive us not to go back again. Last Friday which is a public holiday, my friend and I went there and ordered Prosciutto di parma ($158), a green salad ($68) and Pellegrino sparkling water. We were so disappointed, because the pizza tasted bad and wet, sticky, very dark at the bottom and burnt on the side. The green salad was even worse, not fresh