26
6
1
Level3
65
0
2018-08-28 3866 views
1️⃣Spaghetti, Vongole “SAKE” Bianco $250 (6/10)D蜆好細隻而且有沙,又唔夠新鮮彈牙,意粉軟硬度適中,sake味都幾重。2️⃣Carbonara $—意粉味道都幾rich,不過無乜芝士鹹香,反而有d死鹹感覺!3️⃣Grilled Japanese Octopus $188個人認為個Octopus有少少overcook,不過我就幾中意個mayonnaise sauce!4️⃣Green Tea Tiramisu $88Green Tea Tiramisu茶味甘香,口感都算幼滑,但味道沒有很驚艷。📝order左2杯可樂,唔夠凍都算,仲要無氣,重點係佢地唔係用汽水機,係罐裝倒出黎,我同我朋友極度懷疑佢個可樂係開左同放左超耐🕵🏻‍♀️🧐!好彩店裏職員態度都十分好又有禮貌,換過杯比我地!總括其實服務態度好好,不過食物就有待改進!
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1️⃣Spaghetti, Vongole “SAKE” Bianco $250 (6/10)
D蜆好細隻而且有沙,又唔夠新鮮彈牙,意粉軟硬度適中,sake味都幾重。
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2️⃣Carbonara $—
意粉味道都幾rich,不過無乜芝士鹹香,反而有d死鹹感覺!
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3️⃣Grilled Japanese Octopus $188
個人認為個Octopus有少少overcook,不過我就幾中意個mayonnaise sauce!
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4️⃣Green Tea Tiramisu $88
Green Tea Tiramisu茶味甘香,口感都算幼滑,但味道沒有很驚艷。


📝order左2杯可樂,唔夠凍都算,仲要無氣,重點係佢地唔係用汽水機,係罐裝倒出黎,我同我朋友極度懷疑佢個可樂係開左同放左超耐🕵🏻‍♀️🧐!好彩店裏職員態度都十分好又有禮貌,換過杯比我地!總括其實服務態度好好,不過食物就有待改進!
(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
$400 (Dinner)
Level4
177
1
2018-08-13 2787 views
Trattoria Queen Hollywood,在網上看到它的海膽意面後,便收藏了這家餐廳,今天終於有時間來嘗試。 Tomato Carpaccio 整支日本番茄,一看carpaccio會覺得是番茄片兒,上了整支番茄讓我有點意外。 Japanese Tuna Tartare 這道菜需要提前預定,圖中的食材混合後,搭配附送的麵包片和海苔片吃。 食材混合後味道其實不錯,但是每種食材的特色也都完全被覆蓋了,蛋、吞拿魚、魚子醬、黑松路,全部混合在一起,讓我有點哭笑不得。海膽那道pasta海膽分量給的不少,但是面本身不夠入味,之前吃過的所有好吃的海膽意面,除了新鮮的海膽外,大部分都會用海膽醬汁搭配,比較creamy。 這道面很硬,基本沒有醬汁,搭配海膽軟綿的口感,不是特別和諧。 另一個pasta黑松露的出現完全就是擺設,沒有絲毫黑松路應有的香味,面也不入味,肉末很油膩。最後兩個甜點green tea tiramisu和mascarpone panna cotta with today's caramel sauce。 都很普通,無功無過。餐桌旁邊擺放著幾個清酒瓶,但是要點酒的時候清酒的選擇特
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Trattoria Queen Hollywood,

在網上看到它的海膽意面後,便收藏了這家餐廳,今天終於有時間來嘗試。 

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Tomato Carpaccio 整支日本番茄,一看carpaccio會覺得是番茄片兒,上了整支番茄讓我有點意外。 

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Japanese Tuna Tartare 這道菜需要提前預定,圖中的食材混合後,搭配附送的麵包片和海苔片吃。 食材混合後味道其實不錯,但是每種食材的特色也都完全被覆蓋了,蛋、吞拿魚、魚子醬、黑松路,全部混合在一起,讓我有點哭笑不得。

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海膽那道pasta海膽分量給的不少,但是面本身不夠入味,之前吃過的所有好吃的海膽意面,除了新鮮的海膽外,大部分都會用海膽醬汁搭配,比較creamy。 這道面很硬,基本沒有醬汁,搭配海膽軟綿的口感,不是特別和諧。 

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另一個pasta黑松露的出現完全就是擺設,沒有絲毫黑松路應有的香味,面也不入味,肉末很油膩。

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最後兩個甜點green tea tiramisu和mascarpone panna cotta with today's caramel sauce。 都很普通,無功無過。

餐桌旁邊擺放著幾個清酒瓶,但是要點酒的時候清酒的選擇特別少,我們點了兩杯,最後是用紅酒杯子上來的。 

總體的感覺就是餐廳不太注重細節,只是把香港食客喜愛的食材堆積起來,tuna,uni, truffle,caviar,但是這些食材的質量確又一般般。價格在香港來說不算貴,但是還是不太推薦。 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Decor
Service
Hygiene
Value
Dining Method
Dine In
Type of Meal
Dinner
Level2
19
0
好Cosy嘅一間細餐廳,食物ok, 沒有特別驚喜$98 嘅 tomato capaccio 平平無奇所以覺得貴咗啲$298 嘅 main - roast Japanese pork 要預先落單因為要slow cook 一小時, 呢個值得一試因為肉質鮮嫩係值得等嘅甜品有兩款我哋兩款都有試, 個人喜歡綠茶tiramisu 多d四個人叫咗兩個starter 一個main 兩個pasta 兩個dessert 埋單每人$350, 唔食得飽但亦都唔餓雖然食物份量比較細同埋冇乜特別, 但係睇得出係有心選擇食材同埋烹調的,店員亦都好有心機同我地解釋唔同dishes嘅煮法同特別之處。
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好Cosy嘅一間細餐廳,食物ok, 沒有特別驚喜

$98 嘅 tomato capaccio 平平無奇所以覺得貴咗啲
$298 嘅 main - roast Japanese pork 要預先落單因為要slow cook 一小時, 呢個值得一試因為肉質鮮嫩係值得等嘅
甜品有兩款我哋兩款都有試, 個人喜歡綠茶tiramisu 多d

四個人叫咗兩個starter 一個main 兩個pasta 兩個dessert 埋單每人$350, 唔食得飽但亦都唔餓

雖然食物份量比較細同埋冇乜特別, 但係睇得出係有心選擇食材同埋烹調的,店員亦都好有心機同我地解釋唔同dishes嘅煮法同特別之處。
Tomatoe  carpaccio 
$98
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Garlic  &  mayo  octopus 
$188
80 views
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Bolognese  pasta
$178
95 views
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Spagnetti  Vongole
$248
80 views
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Roast  Japanese  pork 
$298
71 views
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Tiramisu  and  panna  cotta
$88
86 views
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1786 views
3 likes
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1994 views
1 likes
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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
Date of Visit
2018-05-10
Dining Method
Dine In
Spending Per Head
$350 (Dinner)
Recommended Dishes
Roast  Japanese  pork 
$ 298
Level4
137
0
2018-05-08 1334 views
中午☀️找吃的,路過發現此店,小小的,以為無位,結果有緣的讓我們坐下來‼️這店是售日式意大利菜,Lunch menu多數是 pasta 🍝 ,我也點了鱈魚子意大利粉,好好味啊‼️ 每條意粉都沾滿了白白的鱈魚子,不會覺得鹹,份量中等,我自己吃光一盤也可以~~~頭盤點了清酒蜆,用牛油煮的,味道不錯,份量足夠二人前‼️ 這店的lunch 不是set的,可以散叫,我們二人吃不多,一個頭盤+一個主菜,一個甜點+一杯咖啡☕️甜點是焦糖布甸🍮,我是甜牙齒,很甜都接受到,事實這個都不會太甜慢慢地其他客人都走了,我們便跟店主閒聊,他是香港人,廚師👨‍🍳是日本人,專注日式意大利料理,一人負責這個小小廚房店主更介紹了日本原酒,是第一層清酒,限量供應,更有賞味期限,味道還好期待下次嘗試晚餐 menu
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中午☀️找吃的,路過發現此店,小小的,以為無位,結果有緣的讓我們坐下來‼️
這店是售日式意大利菜,Lunch menu多數是 pasta 🍝 ,我也點了鱈魚子意大利粉
,好好味啊
‼️ 每條意粉都沾滿了白白的鱈魚子,不會覺得鹹,份量中等,我自己吃光一盤也可以~~~

頭盤點了清酒蜆,用牛油煮的,味道不錯,份量足夠二人前‼️
這店的lunch 不是set的,可以散叫,我們二人吃不多,一個頭盤+一個主菜,一個甜點+一杯咖啡☕️
甜點是焦糖布甸🍮,我是甜牙齒,很甜都接受到,事實這個都不會太甜

慢慢地其他客人都走了,我們便跟店主閒聊,他是香港人,廚師👨‍🍳是日本人,專注日式意大利料理,一人負責這個小小廚房

店主更介紹了日本原酒,是第一層清酒,限量供應,更有賞味期限,味道還好

期待下次嘗試晚餐 menu




焦糖布丁
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Sake  原酒
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鱈魚子意粉
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頭盤:清酒蜆
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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
Date of Visit
2018-04-24
Dining Method
Dine In
Spending Per Head
$170 (Lunch)
Recommended Dishes
焦糖布丁
Sake  原酒
鱈魚子意粉
頭盤:清酒蜆
Level4
107
0
2017-12-27 2268 views
The restaurant is small and cozy, if customers like to eat with lots of space this is not the place. Even though the environment was very tight in space, however, the service was really good. Their dinner selections were limited if ordering from the a la carte, usually people order from the Omakase. The dinner was really good and presentation was outstanding. We started off with the Ricotta & Bread - thin pieces of ricotta were silky smooth when eaten.The Pan-fried Chicken wing and drums were
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The restaurant is small and cozy, if customers like to eat with lots of space this is not the place. Even though the environment was very tight in space, however, the service was really good.


Their dinner selections were limited if ordering from the a la carte, usually people order from the Omakase.

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The dinner was really good and presentation was outstanding. We started off with the Ricotta & Bread - thin pieces of ricotta were silky smooth when eaten.

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The Pan-fried Chicken wing and drums were a classic. Simple and fulfilling at this fine dining menu.

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Oyster omelette with chicken broth and truffle. This was a new twist in chicken and egg. The taste was complex but with a great aroma of truffle in the air.
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The Hokkaido Uni with Pasta/egg and the Egg & Cheese Black truffle were my favourite dishes. Very creamy and robust in flavours. Can’t stop eating after the first bite!

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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
Date of Visit
2017-11-30
Dining Method
Dine In
Spending Per Head
$800 (Dinner)
Celebration
Birthday
Level1
4
0
2017-05-13 2694 views
Tasty and nice dinning atmosphere with cheaf and staffs to introduce the food details. Surprised always after enjoyed the tasteless foods especially pasta and dessert.
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Tasty and nice dinning atmosphere with cheaf and staffs to introduce the food details. Surprised always after enjoyed the tasteless foods especially pasta and dessert.
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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
Decor
Service
Hygiene
Date of Visit
2017-05-12
Dining Method
Dine In
Spending Per Head
$160 (Lunch)
Level2
5
0
2016-06-06 4956 views
We didn't go for the omakase menu and ordered a la carte. We ordered two spaghetti dishes for two people (tomato sauce and vongole), and one grilled angus steak. The pasta dishes were quite good and cooked perfectly al dente, but the sauce had too much pepper in it, which made the pasta unnecessarily 'spicy'. The portions were also very small. The steak was cooked medium rare and tasted good with the little bit of sea salt on the side, but the meat was quite average. Again, the portion was sma
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We didn't go for the omakase menu and ordered a la carte. We ordered two spaghetti dishes for two people (tomato sauce and vongole), and one grilled angus steak.

The pasta dishes were quite good and cooked perfectly al dente, but the sauce had too much pepper in it, which made the pasta unnecessarily 'spicy'. The portions were also very small. The steak was cooked medium rare and tasted good with the little bit of sea salt on the side, but the meat was quite average. Again, the portion was small.

I think the food was above average but not excellent. What I find unfortunate is that the a la carte menu is very limited, with only three choices for pasta, and they were all spaghetti. We didn't take any appetiser or dessert, but the bill still came to ~$800, which is a bit pricey given the variety and the small portion. Perhaps the omakase menu will be more filling (and certainly looks more interesting), but a good restaurant should cater sufficiently for a la carte orders too.

It's a very small place and we didn't find it very comfortable to sit there for long. The service was, however, very good.

I don't think I will want to visit Trattoria for dinner again, but I would like to try the lunch set if there is an opportunity !
Grilled  Angus  steak 
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Spaghetti in tomato  sauce 
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Spaghetti  vongole
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Grilled  Angus  steak 
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Dining Method
Dine In
Spending Per Head
$400 (Dinner)
Recommended Dishes
Grilled  Angus  steak 
Level3
76
1
位於上環西營盤交界,一所絕不顯眼,門面看似住所入口,鮮為人知的食肆。地理條件差,六點後上班族離開後,渺無人煙。由上環或是西營盤地鐵站都要步行五至十分鐘才到達,卻能夠持續開業超過兩年,必然有它可取之處。究竟此所隱世餐廳有何秘技,於種種環境因素下,依然有熟客捧場呢?洋食屋在香港穩站多年,大多走平民路線。有水準,有特色,有誠意的洋食屋真的不多,HAL'S 算是當中較為特出。Queen Hollywood選擇並不多,主打日式意大利菜,對於味道賣相選料之要求可說是跟HAL'S有過之而無不及。推開厚重的棕色大門,看到窄長的餐廳,米黃色的牆身,燈光柔和,平凡中帶點溫暖。餐廳當晚全院滿座,大概十多位客人,各人默默地拆解眼前的美食拼圖,偶爾傳出輕聲感歎,細語傾談人間美味。餐廳從開業以來,菜式都是單點,直至最近改成由主廚發辦,原因在於餐廳客源主要為熟客,選擇皆為餐廳招牌菜,食材貨量難以控制,加上主廚發辦會選用時令食材,菜式變化多,亦較創新。酒水方面,清酒主要為獺祭出品,有品質保證,而獺祭發泡濁酒更於酒入樽後作第二次發酵,口感似香檳,味道帶果香,微甜,有發酵味,入口爽快,作為餐飲相當不錯。邊喝酒,邊窺探廚房
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位於上環西營盤交界,一所絕不顯眼,門面看似住所入口,鮮為人知的食肆。地理條件差,六點後上班族離開後,渺無人煙。由上環或是西營盤地鐵站都要步行五至十分鐘才到達,卻能夠持續開業超過兩年,必然有它可取之處。究竟此所隱世餐廳有何秘技,於種種環境因素下,依然有熟客捧場呢?
洋食屋在香港穩站多年,大多走平民路線。有水準,有特色,有誠意的洋食屋真的不多,HAL'S 算是當中較為特出。Queen Hollywood選擇並不多,主打日式意大利菜,對於味道賣相選料之要求可說是跟HAL'S有過之而無不及。
推開厚重的棕色大門,看到窄長的餐廳,米黃色的牆身,燈光柔和,平凡中帶點溫暖。餐廳當晚全院滿座,大概十多位客人,各人默默地拆解眼前的美食拼圖,偶爾傳出輕聲感歎,細語傾談人間美味。
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餐廳從開業以來,菜式都是單點,直至最近改成由主廚發辦,原因在於餐廳客源主要為熟客,選擇皆為餐廳招牌菜,食材貨量難以控制,加上主廚發辦會選用時令食材,菜式變化多,亦較創新。
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2598 views
1 likes
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酒水方面,清酒主要為獺祭出品,有品質保證,而獺祭發泡濁酒更於酒入樽後作第二次發酵,口感似香檳,味道帶果香,微甜,有發酵味,入口爽快,作為餐飲相當不錯。邊喝酒,邊窺探廚房中主廚忙前忙後,看上去還很年青,沒想到已是餐廳主廚。
這裡的第一段Amuse-bouche有兩道菜. Amuse-bouche 於法國高級料理中用作給廚師大顯身手,將手藝與對食材之知識,呈現于一小碟餸式上。與starter 不同於份量較少,味道較特出,工藝較高,喚醒食客的味蕾,這裡的水牛芝士正正表現出以上種種。大大片水牛芝士,入口即溶,奶香在口中爆發,軟滑食感填滿口腔,感覺連呼口氣都有牧場氣息。芝士泡沫帶微酸,粟米苗清香微辛,正好令奶香停留於口中而不至膩。
Mozzarella
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第二道是日本直送時令蔬菜。蘑菇香氣撲鼻,紫蘇苗帶辛辣,秋葵青翠黏滑,鯷魚醬混入蒜泥,分開每種吃時未見特色,反而將各樣一起入口,有出人意表的融合,味道混為一體,口感層次多,比分開吃更具效果。第一段的兩個菜式都給食客對新鮮食材一番體會,味道來得簡單而真實。
Vegetable from japan
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Anchovy Sauce
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熱過身後就是三道前菜。先來一隻凍蚝,顏色配搭單一,但賣相吸引。一隻又大又滿的北海道牡蠣,上面舖著一層晶瑩金黃色的啫喱,啫喱上點綴了一小撮魚子醬。從來沒想過蚝會用如此相貌出場,未拍照已經急不及待去品嚐,結果未能給大家一看究竟,實在可惜。上層啫喱是用蚝汁做成,有微微的煙燻味,啫喱於口中融化後留著似鰹魚高湯的味道,跟蚝很搭。蚝的熟成度簡直完美,配搭下層清爽的蘋果茴香慕絲,味道清甜。熟蚝經冷凍後,口感味道與生蚝截然不同,腥味被清香的慕絲中和,蚝肉質感似法國鵝肝,入口幼滑,加上蚝汁啫喱增添海水味,整體食感就似海洋氣息的法國千層凍。
接下來是鰆魚配白松茸,鰆魚先慢煮浸熟,再煎香,上面灑上玄米茶泡沫裝飾。魚肉嫩滑,鹹度恰當,突出魚味。松茸香,泥土味重,充滿園野氣息。柚子跟魚一如既往是絕配,紫蘇苗則增添味道層次。舞茸跟南瓜都是日本產,味道濃郁。唯菇菌類燒烤時間過久,味道帶苦澀,影響整體味道。碟中各種元素都做得不錯,可惜缺乏連貫性。個人對非食用或味道不佳之點綴甚為不悅,以紅葉作裝飾則有只求美感,不切實際之慊。
Grilled Sawara (Macherel)
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吃過兩道較清雅的前菜,隨著來一道香甜的煙鴨胸。鴨胸乃自家燻製,端上來時濃郁的木香撲鼻而來。數種醬汁點滴在碟上,百合莖零星散落,構圖古怪。鴨胸除強勁的煙燻木香外,在口中散發出陣陣花香,絕不過鹹,蘸上漬梅造的黃色醬汁,十分開胃。再蘸過伯爵茶泡,茶香將煙燻味提升,充分表現出鴨的甜美,香味於口中擴散,好食到停不了。至於無花果醬則味道偏重,掩蓋了鴨本身的甜味。
Smoked French Duck
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主菜先來200克炭火烤安格斯牛排,牛排表面擦上血橙香料,用海鹽調味,配上少量陳醋汁,火箭菜苗。血橙味不太突出,有微微的香料味。正因調味簡單,而廚師對燒牛排的火喉控制得無與倫比,炭焦香味恰到好處,使每一口牛排都鮮嫩多汁,肉味濃厚,偶爾搭上陳醋酸甜的刺激,好久沒有吃過這般完美的燒牛排。
Charcoal grilled Angus Beef (200g)
$150
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Charcoal grilled Angus Beef (200g)
147 views
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接近尾聲,真的不捨得它完結。壓軸出場,蜆肉烏魚子意大利麵,上菜時散發出茴香的香味。意大利蜆比麵還多,味道清甜不腥,意大利麵黏上烏魚籽,令鮮味倍增,清酒汁為餸式增添層次。麵條有嚼勁,汁料完全不用一滴忌廉,卻能做出香濃圓滑之口感,令人一吃再吃,是實力派的意粉。
Spaghetti Vongole 'Sake' Bianco
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一頓完滿的晚餐又豈能缺少了甜點呢! 抹茶Tiramisu口感幼滑,茶味甘甜,蛋糕軟綿,賣相簡單卻令人有衝動大快朵頤。整體味道融合得很,一點都不覺膩。
Green Tea Tiramisu
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完事後,跟服務員閒談發現主廚是山口人,喜歡意大利菜,妻子經常在晚市時幫忙,恩愛非常。食材每日由原產地直送,保證新鮮。 正因為來貨量有限,當晚無緣與我最想試的海膽松茸意粉踫面,可算是美中不足,但亦因塞翁失馬,有幸嚐了如此美味的牛排。

這所特色小店在香港寥寥無幾,能在這貪新忘舊的香港立足實在不易,理應多多支持,加上主廚製作認真,保証給你一個驚喜的晚上,令你再三回味。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-10-03
Dining Method
Dine In
Spending Per Head
$1200 (Dinner)
Celebration
Birthday
Recommended Dishes
Mozzarella
Anchovy Sauce
Grilled Sawara (Macherel)
Smoked French Duck
Spaghetti Vongole 'Sake' Bianco
Green Tea Tiramisu
  • 北海道牡蠣
  • 自家燻製煙鴨胸
  • 蜆肉烏魚子意大利麵
  • 炭火烤安格斯牛排
Level4
287
3
2015-09-13 3280 views
寫完了Vasco,寫食評的癮又出來了。因為這幾年不少喜歡的店子未寫已關了,有些遺憾,所以趁現在記錄一下一些喜歡的店。Trattoria Queen Hollywood 是荷里活道上的日本意式餐廳,雖則是小店,主理人卻表現出一絲不苟的精神,服務、食材、菜單設計等等都見心思。已經是數月前的一餐,不知道現在還有沒有這超值的4 Course Menu?兩人不需要八百元就夠。肉醬麵包,(豬?)油香十足,很evil卻又不能自拔地吃完。非常出色的Octopus Salad,各種食材都突出鮮味,Octopus 不韌又爽,很新鮮。顏色配搭漂亮,設計有心思。Vongole 是這裡的名物吧?食材上乘新鮮,酒味對我來說有點重。很嫩的鴨胸,分量少但質量很高,生熟拿捏的完美,為何分量這麼少呢?甜品是綠茶Tiramisu,一層一層很細緻,吃起來很滑。餐桌就在廚房側,卻一點嘈吵都沒有,還可以欣賞廚師料理,其中這一個烤牛排就非常吸引,下次來再試吧。去一次就會感受到是很用心的餐廳,很有熱誠,很完滿的Dining Experience,是我們會常常來的地方。
Read full review
寫完了Vasco,寫食評的癮又出來了。因為這幾年不少喜歡的店子未寫已關了,有些遺憾,所以趁現在記錄一下一些喜歡的店。

Trattoria Queen Hollywood 是荷里活道上的日本意式餐廳,雖則是小店,主理人卻表現出一絲不苟的精神,服務、食材、菜單設計等等都見心思。

已經是數月前的一餐,不知道現在還有沒有這超值的4 Course Menu?兩人不需要八百元就夠。

肉醬麵包,(豬?)油香十足,很evil卻又不能自拔地吃完。
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非常出色的Octopus Salad,各種食材都突出鮮味,Octopus 不韌又爽,很新鮮。顏色配搭漂亮,設計有心思。
Grilled Japanese Octopus
174 views
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Vongole 是這裡的名物吧?食材上乘新鮮,酒味對我來說有點重。
Vongole Sake Bianco
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很嫩的鴨胸,分量少但質量很高,生熟拿捏的完美,為何分量這麼少呢?
Sauteed French Duck
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甜品是綠茶Tiramisu,一層一層很細緻,吃起來很滑。
Green Tea Tiramisu
192 views
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餐桌就在廚房側,卻一點嘈吵都沒有,還可以欣賞廚師料理,其中這一個烤牛排就非常吸引,下次來再試吧。
134 views
1 likes
0 comments
去一次就會感受到是很用心的餐廳,很有熱誠,很完滿的Dining Experience,是我們會常常來的地方。

Other Info. : 地方很小,一定要訂位。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$400 (Dinner)
Celebration
Birthday
Recommended Dishes
Grilled Japanese Octopus
Vongole Sake Bianco
Sauteed French Duck
Green Tea Tiramisu
  • Octopus
  • 鴨胸
Level1
3
0
2015-06-29 2237 views
已經黎過呢家小店幾次,今日係紀念日,當然要同老婆大人食餐好既,與其白撞試新野,都係番叮比較穩陣!雖然是日下雨,但好彩附近終於有地鐵站,唔使再身水身汗由上環行過黎!每次黎到都座無虛席,而且席上多為達官貴人,可見叫此小店叫座力一流。先講裝潢: 唔好期待呢間係 Al Molo,  Cucini 或 Sabatini 等高級意大利餐廳咁坐得舒適。話明係小店,坐得一定無大酒店既餐廳咁舒服。但點解要黎? 因為食物水準奇高服務: 有1個日本人長期坐鎮酒bar抬負責酒水。唔識日文? 唔洗驚,重有另外有一個服務態度殷勤既香港人負責上菜。聽聞大廚係日本人。廚房基本上一腳踢,所以人多時請耐心等候。每次黎到,menu 總會有點不一樣,除左佢既鎮店之寶,總會有點時令新菜。呢度係日本人開既小店,清酒總唔少得!小弟獨愛清酒,叫左支獺祭3割9分。老婆大人叫左杯 Red Sangria (忘記為酒拍照....)首先係一個餐牌無既前菜。有D black truffle 同mushroom cream sauce係麵包上面。老婆大人中意食風乾火腿配酒,所以每次黎都會叫! 之前有次menu 有日本Pear 配Ham。味道出奇
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已經黎過呢家小店幾次,今日係紀念日,當然要同老婆大人食餐好既,與其白撞試新野,都係番叮比較穩陣!

雖然是日下雨,但好彩附近終於有地鐵站,唔使再身水身汗由上環行過黎!每次黎到都座無虛席,而且席上多為達官貴人,可見叫此小店叫座力一流。

先講裝潢: 唔好期待呢間係 Al Molo,  Cucini 或 Sabatini 等高級意大利餐廳咁坐得舒適。話明係小店,坐得一定無大酒店既餐廳咁舒服。但點解要黎? 因為食物水準奇高

服務: 有1個日本人長期坐鎮酒bar抬負責酒水。唔識日文? 唔洗驚,重有另外有一個服務態度殷勤既香港人負責上菜。聽聞大廚係日本人。廚房基本上一腳踢,所以人多時請耐心等候。
266 views
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213 views
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每次黎到,menu 總會有點不一樣,除左佢既鎮店之寶,總會有點時令新菜。

呢度係日本人開既小店,清酒總唔少得!小弟獨愛清酒,叫左支獺祭3割9分。老婆大人叫左杯 Red Sangria (忘記為酒拍照....)
Appetizer (Bread with Truffle, cream sauce on top)
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首先係一個餐牌無既前菜。有D black truffle 同mushroom cream sauce係麵包上面。
Ham
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老婆大人中意食風乾火腿配酒,所以每次黎都會叫! 之前有次menu 有日本Pear 配Ham。味道出奇地夾,不過日本Pear 唔係season,今次menu 無..
Charcoal Grilled Japanese Oyster
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下一味係 Charcoal grill oyster。食落半生熟,似乎係將個炭燒到好熱放係蠔既低燒熱佢。呢種做法可以令蠔既鮮味不致過熟而流走。
Spaghettoni, Caviar, Urchin & seaweed Butter Sauce
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Spaghettoni, Caviar, Urchin & Seaweed Butter Sauce。意粉好 al dente。汁混入海膽既味,所以好鮮甜。呢個dish 起馬有90分!
Home made Tagliatelle, Meat Sauce
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下一樣係肉醬闊條麵。肉醬汁做得出色,但相比海膽意粉,整體不算好突出。
Sauteed French Duck
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最出色菜係最後先出現!呢個煎鴨胸,皮脆肉嫩!面頭灑d海鹽,感覺不會太咸,但更能帶出肉味!好食到無得彈!我同老婆大人一致認為係95分!  點解唔係滿分? 因為份量太少....^^" 

此店重有幾樣出色既菜,其中一樣係用九州八爪魚做既前菜,台台都叫。但老婆大人不喜歡八爪魚,我一個又食唔哂,所以無叫到。

總括黎講呢間小店食物水準奇高!呢家餐廳成功將日本人既細心帶入意大利料理當中,難怪咁多達官貴人慕名而來。坦白講,性價比唔算高,但正所謂一分錢一分貨,靜係日本大廚既細心同用料都值回票價!
 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-06-06
Dining Method
Dine In
Spending Per Head
$800 (Dinner)
Celebration
Anniversary
Recommended Dishes
Charcoal Grilled Japanese Oyster
Spaghettoni, Caviar, Urchin & seaweed Butter Sauce
Sauteed French Duck
Level2
21
1
2014-09-30 3769 views
As you may know, Japanese and Italian are two of my favourite cuisines of all time. When you combine the two, scrumptious things happen. Trattoria Queen Hollywood serves exactly that: delicious Italian cuisine influenced by Japanese flavours and ingredients. It's a small cozy restaurant, with about 15 seats on the main floor. The kitchen is semi-open, so customers can see their food being prepared and plated. The menu is quite small, but I think that's a great way to focus on a few signature dis
Read full review
As you may know, Japanese and Italian are two of my favourite cuisines of all time. When you combine the two, scrumptious things happen. Trattoria Queen Hollywood serves exactly that: delicious Italian cuisine influenced by Japanese flavours and ingredients. It's a small cozy restaurant, with about 15 seats on the main floor. The kitchen is semi-open, so customers can see their food being prepared and plated. The menu is quite small, but I think that's a great way to focus on a few signature dishes and make them perfect.
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78 views
0 likes
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Amuse bouche: Pork pate with a sprig of dill sandwiched between two rice paper crisps
80 views
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Japanese Vegetable Bagna Cauda: Bagna cauda literally means "hot bath" in Italian, and is a warm dip for vegetables typically found in Piedmont, Italy. Here, seasonal Japanese vegetables were provided.
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This dish was served similar to a fondue. You dip the vegetables into the warm homemade sauce made of anchovies, garlic, olive oil and butter. I loved the stark contrast of the cold sweet and crunchy vegetables against the warm salty anchovy.
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0 comments
The sauce was served in an oil burner to keep warm.
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Spaghetti Vongole with clams, mussels, squid and dried mullet roe: This dish was made using Dassai, a top quality Japanese sake, instead of traditional white wine. The seafood was extremely fresh and plump. The sauce was light and briny, not like your usual sweet and creamy Japanese style pasta. The dried mullet roe added depth and umami.
100 views
1 likes
0 comments
Pike Eel Agnolotti in a Mushroom sauce with Summer Truffle: Agnolotti is a type of pasta from Piedmont that is similar to ravioli, but square, smaller and thinner. This homemade pasta was filled with Pike eel and tossed in a mushroom sauce and a variety of fresh mushrooms. The eel had an almost meat-y flavour and texture, which paired really well with the earthy mushrooms. The sauce was fresh and light, elevated by the fragrant truffles.
92 views
1 likes
0 comments
67 views
0 likes
0 comments
Homemade Panna Cotta and Chocolate Cheesecake with Yamazaki Whisky sauce: Possibly one of the best panna cottas I've had! The smooth texture was just spot on. The creamy panna cotta practically dissolved in my mouth. The whisky sauce was sweet and had the distinct fruity aroma and bitter aftertaste of Japanese whisky. This went well with the rich dark chocolate brownie (it said cheesecake on the menu but it was fudgy and chewy like a brownie).

Verdict: I can't wait to come back again. I'm a huge fan of Japanese Italian food and Trattoria Queen really hit the spot. They use high quality ingredients and strive to highlight those ingredients, not drown them in a lot of cream which is common in Japanese-Italian cuisine. They also offer complex flavours and you can tell the dishes were thought through and executed well. The restaurant itself is cozy and comfortable, and the service was attentive.

I recommend: Japanese Vegetable Bagna Cauda, Spaghetti Vongole, Panna Cotta
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level2
18
0
2014-08-16 3079 views
We were attracted by its unique positioning (Italian foods in Japanese style) as well as the positive comments from various reviews.The restaurant is quite small, just about 18 seatings in total. Our visit was on Saturday, we could only get seated at the exact time of our booking but not earlier.Me and my wife ordered 1 starter, 2 pastas, 1 meat dish and 1 dessert. Here are our comments:Chef Special Veggies ($150) – the veggies were very fresh, colorful and crispy. They went well with the anchov
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We were attracted by its unique positioning (Italian foods in Japanese style) as well as the positive comments from various reviews.
The restaurant is quite small, just about 18 seatings in total. Our visit was on Saturday, we could only get seated at the exact time of our booking but not earlier.
Me and my wife ordered 1 starter, 2 pastas, 1 meat dish and 1 dessert. Here are our comments:
Chef Special Veggies ($150) – the veggies were very fresh, colorful and crispy. They went well with the anchovy dipping. Though the serving was a bit small, it delivered an enjoyable experience.
Spaghettini con Vongole e Cozze “SAKE” Bianco ($250) – this was cooked with SAKE and with plenty clams, mussels and squids. I would rate this as one of the best Vongole pasta in town, both taste and value.
Spaghettini with Urchin & Caviar ($380) – Since they divided this dish in 2 separate portions for us to share and each was added with a half boiled egg as sauce, I found the taste of Urchin and Caviar diluted out a bit due to high volume of egg. If it was served in regular dish with just one egg, it could probably be better. Overall, this was a well presented dish that would register some memories.
Sauteed French Duck with fig sauce ($320) – this was delicious, a clear demonstration of the chef's skills and passion.
Pannacotta & Chocolate Pudding ($100) – the pannacotta was very creamy.  It should be one of best in town.
We have also ordered 2 glasses of wine. The Japanese red (Kayagatake) was good but just a bit expensive ($150 for portion at around 125ml). It could be of better value if you order at bottle.
Overall, we were happy with this restaurant because of its high quality of food and service. Though price per head may be a bit high to most people, this is still a good choice when you are looking for an occasional treat.
Other Info. : Please note that there is no car park nearby. Though a lot of cars are parked on Hollywood Rd. in the evening, there could be a traffic ticket added to you ultimate bill.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-08-09
Dining Method
Dine In
Spending Per Head
$850 (Dinner)
Recommended Dishes
  • Vongole Biannco
  • Sauteed French Duck
  • pannacotta
Level3
45
0
2014-08-11 1806 views
由於此店在屋企樓下,又見openrice上反應唔錯,而且每次經過都俾店內和諧氣氛同食客臉上的歡愉感染,覺得呢間店應該唔錯。未去之前,已經覺得呢間餐廳應該唔平,因為門口長期擺放一個牌寫住幾個推薦菜式,理應為店內受歡迎而又實惠的菜式,但眼見牌上寫的推薦菜都要2xx,已經說明了餐廳的價位。入到餐廳,裡面其實只有5-6張台,坐滿都唔夠20人,樓上系老闆工作室or臥室,因為只見到日籍老闆來回上落幾次。坐低order之後,有麵包奉上,也有free snack,1人1個serve,waiter話系豬肉,上面鋪炸雲吞皮,但我食落覺得似吞拿魚啊,哈哈,真厲害!wine list的紅白酒,好似只有2個產地,日本同意大利。點左1杯意大利白酒,1杯日本紅酒,個人覺得好貴啊,杯日本既要150(未加1), 杯意大利白酒都要100+。之後再點左杯cocktail,如圖,都ok好飲,但都係100+。頭盆要左個“椒鹽鮮魷”,名當然唔系椒鹽鮮魷,但實際就系咯,只不過加左個少少酸辣既sauce,盛惠180(+1),但都好食既,層炸粉薄到幾乎食唔出,擺碟都幾靚既(比椒鹽鮮魷靚咯).主菜系2個意粉(sorry我真系唔記得距地個
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由於此店在屋企樓下,又見openrice上反應唔錯,而且每次經過都俾店內和諧氣氛同食客臉上的歡愉感染,覺得呢間店應該唔錯。
未去之前,已經覺得呢間餐廳應該唔平,因為門口長期擺放一個牌寫住幾個推薦菜式,理應為店內受歡迎而又實惠的菜式,但眼見牌上寫的推薦菜都要2xx,已經說明了餐廳的價位。
入到餐廳,裡面其實只有5-6張台,坐滿都唔夠20人,樓上系老闆工作室or臥室,因為只見到日籍老闆來回上落幾次。
坐低order之後,有麵包奉上,也有free snack,1人1個serve,waiter話系豬肉,上面鋪炸雲吞皮,但我食落覺得似吞拿魚啊,哈哈,真厲害!
wine list的紅白酒,好似只有2個產地,日本同意大利。點左1杯意大利白酒,1杯日本紅酒,個人覺得好貴啊,杯日本既要150(未加1), 杯意大利白酒都要100+。之後再點左杯cocktail,如圖,都ok好飲,但都係100+。
頭盆要左個“椒鹽鮮魷”,名當然唔系椒鹽鮮魷,但實際就系咯,只不過加左個少少酸辣既sauce,盛惠180(+1),但都好食既,層炸粉薄到幾乎食唔出,擺碟都幾靚既(比椒鹽鮮魷靚咯
).
主菜系2個意粉(sorry我真系唔記得距地個real name),如圖,1個“海鮮茄汁”意粉(2xx+1), 另一個系"海膽溫泉蛋魚子醬"意粉(3xx+1)。個人覺得個海鮮意粉好食系好食,但好似無乜特別。至於海膽意粉,個汁好rich,好creamy,但份量好少,好似唔多抵食。
當晚,店內有日本食客,又本地人,大家都好enjoy,店面好細,氣氛真系幾好,日本老闆好nice,時不時同人傾下計,出菜既速度相對慢d,務必等你食完1道菜,休息下先上下一個菜。
整體,都算一餐愉悅既晚餐,只希望唔好0甘貴 哈哈!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$800 (Dinner)
Level2
11
0
2014-08-06 2385 views
After a memorable first-time visit a couple of months ago, I vowed to go back for the "Bistecca alla Fiorentina" and made a point to order it one week in advance.Honestly I rarely see Italians in Italy dipping their bread in oil and vinegar and this is not my cup of tea too. To each his own, I don't mind dipping this lovely bread in the much fragrant olive oil. The chemistry was so nice that we had three rounds of this.Antipasto from the house was the same as last time - wonton wrappers filled w
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After a memorable first-time visit a couple of months ago, I vowed to go back for the "Bistecca alla Fiorentina" and made a point to order it one week in advance.
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Honestly I rarely see Italians in Italy dipping their bread in oil and vinegar and this is not my cup of tea too. To each his own, I don't mind dipping this lovely bread in the much fragrant olive oil. The chemistry was so nice that we had three rounds of this.
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Antipasto from the house was the same as last time - wonton wrappers filled with pork Pâté. This was nice, but nothing compared with what were yet to come.
Service from the house
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More choices are now on offer in the menu than my previous visit. Altogether there were 2 starters and 4 appetizers which featured proscuitto, carpaccio, Japanese vegi, grilled octopus, cheese, etc. (but no soup!). As I am not much of a nibbler, we skipped this and went directly to the first and second courses.

There were 2 more choices for primi piatti as well, regrettably (indeed!) I could only try 4 out of the total 6.
Fedelini alla Carbonara Fresco - Cold Pasta Carbonara with summer truffles ($280)
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Tis the season to enjoy truffles? The cold pasta carbonara was such a delight last time that perhaps it has become a benchmark a bit hard to beat. With a change of sauce this time the dish became a bit too heavy for a supposedly "light" cold pasta dish. Still the taste was lovely and the pasta was cooked decently.
Spaghetti con Vongole e Cozze ''SAKE'' Bianco - Spaghetti with clams, mussels, squid ($250)
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This dish elevated me last time, and it didn't fail me this time. Yes it is still the best spaghetti con vongole e cozze I have ever tasted here, though I still prefer linguine to spaghetti.
Spaghettini con riccio di mare e cavia -Spaghettini with sea urchin and caviar in cream sauce ($380)
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The most expensive pasta dish of the night turned out to be a bit of a disappointment (same as last time). The dish did not seem to "synchronize" well together, the sauce did not cling nicely to the pasta, and the aroma of the edible flowers (??) on top were too overwhelming.

I spotted a pasta machine somewhere in their attic, and I was too excited to know that I would finally come to taste the outcome. Afterall, an Italian chef has to know his/her own pasta!
Agnolotti dal plin ''HAMO''-Stuffed pasta with Japanese pike eel and Japanese Tokachi mushroom $280
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The summer truffle here was used beautifully and its flavour was enhanced to the max. Agnolotti is a "folded" pasta (as opposed to the commonly known ravioli and tortellini) originated from Piedmont. 

The pasta-to-filling ratio was perfect and each piece of pasta was beautifully constructed.
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It was a sophisticated dish, surprisingly refreshing and the taste was a lovely harmony in the mouth. I salute you Katahira sensei!!

As the pasta dish approached the end, I could not contain my excitment for the long-awaited Bistecca alla Fiorentina. We were told that the T bone could feed  3- 4 people, yet we still couldn't resist ordering 2 more main courses of meat.
Arista di Maiale - Roasted Ibercio Pork with apple and parmigiano sauce ($320)
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Last time it was USA pork, this time it was Spain pork, and they were equally tasty. For me a beautiful piece of meat needed no complicated treatment and I was glad that the chef shared the same opinions. Without a doubt it was the simplicity from which mastery was showcased.
Salti D'anatra - Sauteed French Duck with fig sauce ($320)
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Yeah eating French Duck in an Italian restaurant was bizzarre, but you would not feel so if the duck tasted fine. Juicy, sweet and refined, the dish exceled over many of those of the "French" restaurants.

So finally the highlight of the night for me arrived - the long-awaited Bistecca alla Fiorentina. 

LOOK AT THIS MEAT!!
Bistecca alla Fiorentina - Big T Bone steak from Tuscany ($780)
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The dark red meat colour confirmed that it was Chianina cow under the Tuscan sun from beautiful Italy (as said so by the friendly staff). The meat was cooked in perfect Italian way - charred on the outside, without a hint of cooked meat inside. For me, nothing beats the white cow T-bone, not the dry-aged, not the grade A5.

The stunning T-bone "trio" - tenderloin, striploin, and crispy fatty strip.
three parts of Fiorentina
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Succulent and flavourful, the meat was served with nothing but fresh green vegetables, which was indeed the perfect complement to this heavenly meat, and the portion was truly hearty. I will sure go back even ONLY for this.

As before, patience is much needed for nice food, but no doubt the wait is worth it.

P.S.

2 other pasta dish we did not try were squid ink cannelloni with king crab and mozzarella in spicy tomato sauce ($280), and Citarra al' pomodoro (pasta with Japanese tomato sauce $180).

2 other main courses we skipped this time were Tagliata di manzo (Angus beef tagliata 10oz $580, we had it last time and it was really yummy), and Kinki (thornhead) all'acqua pazza ($680, finally fish dish!).

The 2 desserts for that night included panna cotta with chocolate cheese cake in whiskey sauce, and green tea tiramisu. Hopefully we would have room next time for desserts ~ though I doubt it...
Other Info. : There was a table of Japanese ladies sitting next to us and they had a good time drinking and chatting. I saw them ordered Citarra al' pomodoro and the dish looked simple yet delicious.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-07-23
Dining Method
Dine In
Spending Per Head
$800 (Dinner)
Recommended Dishes
Spaghetti con Vongole e Cozze ''SAKE'' Bianco - Spaghetti with clams, mussels, squid ($250)
Agnolotti dal plin ''HAMO''-Stuffed pasta with Japanese pike eel and Japanese Tokachi mushroom $280
Salti D'anatra - Sauteed French Duck with fig sauce ($320)
Bistecca alla Fiorentina - Big T Bone steak from Tuscany ($780)
  • Spaghetti con Vongole e Cozze ''SAKE'' Bianco (Spaghetti with clams mussels squid $250)
  • Spaghetti con Vongole e Cozze ''SAKE'' Bianco - Spaghetti with clams mussels squid ($250)
Level2
11
0
2014-05-14 2673 views
Japan meets Italy is something I won't miss.I must say the Japanese serve the best Italian cuisines outside Italy, whether authentic or with a local twist while embracing its Italian roots.And in both places famous chefs are not needed because dedications and deliciousness just lie around the corners.I was in love with the steel door right away. It gave a hint of what could be expected once entered - instead of aloofness (and that door was really heavy! ), it exuded a nice balance of exquisite a
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Japan meets Italy is something I won't miss.
I must say the Japanese serve the best Italian cuisines outside Italy, whether authentic or with a local twist while embracing its Italian roots.
And in both places famous chefs are not needed because dedications and deliciousness just lie around the corners.
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I was in love with the steel door right away. It gave a hint of what could be expected once entered - instead of aloofness (and that door was really heavy! ), it exuded a nice balance of exquisite and down-to-earth atmosphere.
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A nice mix of Italian comfort and Japanese chic.
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The place is (no-kiddingly!) small, with an open kitchen more or less the size of that of a wonton noodle stall, a bit packed / intimate, but thanks to the high ceiling and the decor, it was cozy enough for us.
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Prices of drinks started at $30 (juices and softdrinks alike).
(I did not intend to write a review but felt "compelled" to do so after this experience so all prices are from my memories. But I suppose the actual figures don't differ much).
The wine list appears to be quite impressive for a small trattoria. The wine would be one of my come-back excuses.
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"Service" from the chef. Fried wonton wrappers filled with Pâté-like centre. Surprisingly refreshing.

The bread is mediocre, but the olive oil paired with it was enticing. (would be nice to add a bit balsamic to it, but then I am not complaining)
Spaghetti with clams, mussels and squids in premium Japanese sake ($230)
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I heard that the Japanese chef was well-trained in Italy for both the southern and the northern cuisines. This dish showed it all and embodied the essence of Italian cooking - the ingredients were preserved in all their natural flavours and the sauce clung perfectly to the al-dente pasta. It must be the best spaghetti con cozze e vongole I have tasted in town.
I still prefer linguine to spaghetti in this dish, then again, I am not complaining.
Squid ink taglionini with snow crab, mozzarella and tomato ($280)
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It is lovely to enjoy the best of both sides. The Italians don't care much about presentation or as I term it, they have their natural flair for instinctive beauty, it just shows. The Japanese simply take the primi piatti to another level. I just can't help admiring their pursuit for ultimate aesthetic sense of delicacy.
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Though I found the pasta to be a bit too soft, the tomato sauce too overwhelming, and the "crabby" flavour a bit too weak (perhaps the crab meat was not too sweet to start with). It is the only disappointment of the night.
Cold pasta (Fedelini) Carbonara with Japanese egg ''Onsen'' style ($200)
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Both Italian and Japanese spirits to the core, the flavours and texture of all ingredients melted harmoniously. All crossovers / fusion dishes should be like this.

The pasta portion was hearty as compared to other Italian dining places with similar price tag (some of them can be finished in just a few mouthfuls!! My complaint!). But then the secondi piatti were too appealing to be missed...

We were told that the main courses will take half an hour to prepare. I was thinking "Hey how long will it take to grill a steak?!"
But then I don't mind waiting if the chef handles the dishes himself /herself instead of allowing the "apprentices" to take charge, like some of the famous chef do.
When the main courses arrived, we all thought the chef really worked magic in those 30 minutes!! Well worth the wait.  
Grilled Angus steak $580)
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The picture says it all. I don't remember which part (it said) this beef was but who cares so long as it tasted divine? We saw the chef burning up some straws to grill the beef for the crispy "outside". Not for show nor for gimmick, the steak was "burned  " to the right degree with the right dose of "straw" taste enhancing the whole flavour, and the meat beefy, juicy and sweet.
I would have preferred the eggplants grilled, but then, I am not complaining.
Roasted organic pork with onion, mango sauce ($320)
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Truly a treat to the eyes before the tastebuds. I am sure it will win many ladies' hearts though pork is hardly a lady's choice of main. It won mine first with its appealing "pink" colour and then the crispy yet tender texture of the meat. The pork was lean and good for ladies to devour quilt free.
I would have prefered the sauce to taste a bit more distinctive, but then, I am not complaining. 
Grilled French duck breast ($320)
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I tend not to request for how well I'd like it done when it comes to duck breasts. My preference is always medium rare but then I am always curious as to how well the chef / kitchen is acquainted with the food. This french duck is cooked just the way I'd like it - raw inside with crispy skin, sweet and tender, french duck no mistake. No whining at all for this dish.

I must say the chef knows his "meat" well - they are all cooked to their perfection. Italy meets Japan to me is "nice ingredients meets good chef", a formula seldom failed.

The friendly waiter told us that on some days they will serve Bistecca alla Fiorentina ($780 for 1 kg), perfect for meat lovers like me! 

I can imagine how "crazy " the place would be when fully seated, but I reckon it is only a small sacrifice to make for the food.
The price is not cheap, but it's worth every penny.
Other Info. : On the menu there are altogether 4 choices each for appetitzer, first course and second course, plus 3 choices of desserts. Those going in a group of four can easily sample the whole menu. The choices may seem "limited" but it offers a right balance of standard expectations and delightful surprises. The appetizers I regrettably did not try that day include grilled octopus, melon and parma ham, mozzarella with tomato, Japanese vegetables with anchovy sauce. The desserts I regrettably did not try that day include green tea tiramisu, panna cotta with okinawa black suger, and one I forget. The place also serves set lunch at $180 on weekdays. A bit high on the price in that area but then again, I reckon it will lure me back soon.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2014-05-13
Dining Method
Dine In
Spending Per Head
$750 (Dinner)
Recommended Dishes
Spaghetti with clams, mussels and squids in premium Japanese sake ($230)
Cold pasta (Fedelini) Carbonara with Japanese egg ''Onsen'' style ($200)
Grilled Angus steak $580)
Roasted organic pork with onion, mango sauce ($320)
Grilled French duck breast ($320)
  • Roasted organic pork with onion mango sauce ($320)
  • Spaghetti with clams mussels and squids in premium Japanese sake ($230)