UNO DUO TRIO - Lana's Italian Home-cooking (Closed)

此小餐館設計温馨舒服，自然快樂，也是吃意大利菜給人的感覺。第一樣給我好感的是此處的橄欖油醋，十分濃厚，果香馥郁，獨特香氣在舌尖淡淡浮現，查問之下，原來是店主親自調製的，怪不得未曾在其他意大利餐廳吃過這種味道，跟意式軟包很配合。頭盤選了簡單經典蜜瓜火腿，火腿肉質柔滑，咸香，脂香和清脆的哈蜜瓜，都在口中交織出清新香甜的前奏，蜜味甜度若能稍為加強的話，便更完美！接著上桌的是像頌讚春天來臨的香草醬意式雜菜湯，湯色透澈，充滿彩色蔬菜粒，春意盎然。惹味微辣肉醬長通粉是侍應生推薦的，本來我很抗拒長通粉的，因它常令我聯想起坊間烚得爛熟的通心粉，但此店的長通粉，教我另眼相看，好柔韌，麵粉香突出，中心又藏着很多用豬及牛肉碎，香辣茄蓉混調而成的肉醬，加點芝士碎粒，好吃到只花了5分鐘，便令碟底出現紅白相間的少許茄汁痕跡。點了一個較迷你的紅酒提子Panna Cotta，面層酒紅色醬汁固然獨特又充滿酒香，底層的Panna Cotta奶味濃滑，加入大量雲厘拿籽，味覺的驚豔更加倍，是一道清爽甜點。最後來杯Flat White，為是曰午餐加上淡雅的休止符。一間出色的餐廳，食物質素，服務水平也要兼顧，侍者的笑容亦是十分重

11月30日, 夜晚慶祝嘅主要一個環節當然係生日大餐, 當然我都一早決定咗去邊到食, 而奄奄尖尖嘅呀菲又會有意見, 最後就去咗一間佢話事嘅餐廳啦~ 喺一間商廈入面, 門面唔算大, 座位數都唔多, 好在我地冇book枱都有位, 侍應都有介紹我地食乜好, 服務都幾好.::: Onion Bread :::呀菲話佢地嘅麵包係自家製, 所以我地都諗住叫d嚟試~ 個menu都有幾多款架喎, 咁多個之中我地叫咗2個, 其中一個係洋蔥包.個麵包都幾大個, 大過平時麵包舖買嗰d~ 洋蔥包味道香甜, 有淡淡嘅洋蔥味, 咬落個包好鬆軟, 你話佢係即叫即做都唔算誇張, 當然唔係啦, 不過個新鮮感唔會喺其他廳餐食嘅麵包感受到~除咗麵包本身有味, 隨麵包碟仲附上4種調味, 包括黑醋、橄欖油、蕃茄醬同原個蒜頭~ 除咗普通嘅黑醋橄欖油, 蕃茄醬都幾好味, 蕃茄味唔係好酸, 但係都好清新~ 另外都要一提個蒜頭, 好淋又好夠香, 蒜味豐富, 令本身個麵包增添唔同味道~::: Cheese Bread :::呢個芝士包味道比洋蔥包濃, 亦都比較鹹, 所以就咁食唔駛加咩調味都好足夠! 不過, 當然加少少蕃茄醬味道又唔錯~

A very nice family restaurant. Food quality was impressing. My girl friend's scrambled egg was cooked very well, in terms of both taste and texture and my Scallop impressed me with the sea and truffle flavor. This is a very nice place to go if you are Italian pasta fans like us. The red prawn pasta sheets and the Bottagra linguine were cooked Al Dente. Pasta sheets were clearly home-made and the prawn sauce had a strong and nice red prawn flavor, the linguine were just AMAZING! As for main cours

Best. Dinner. EVER!!! Chanced upon this restaurant and stumbled into a charming and lively spot where the friendly staff was attentive to my famished tummy. I ordered from the set dinner menu which was very good value for money, given the quality of the ingredients and the authenticity of the dishes. I grew up in Italy and spent the first 24 years of my life there, before moving to HK. I was totally blown away at first bite - this was just like eating in my childhood friends' homes: comforting a

滿意的晚餐，驚喜頭盤，無花果配 水牛芝士再加param ham味道非常特別，無花果表面十分香脆，入口香甜，再配上芝士和parma，真令人回味。意粉是我期待已久的red prawn pasta sheet，因朋友介紹而得知這裡的意粉是homemade pasta再加上我最愛的紅蝦，果然無令我失望，香濃的蝦汁再配上pasta sheet真是絕配，每一塊都充滿我最喜歡蝦汁，侍應推介時曾說他們homemade pasta是比較有咬口，果然如此，每一塊都相當彈牙，下次再來時我也一定會再點這紅蝦pasta sheet。最後是大盤suckling pig，起初看到時有一點黑黑的我還以為有點燒焦了，但入口時卻沒有一點燒焦的苦味，只有香脆的味道，一口咬下去時外脆內軟，十分有口感。這一頓晚餐真是令人十分滿意，我想我很快會再回來。

Even though food is arguably the most important aspect of a restaurant, the service at Uno Duo Trio was so bizarre that it completely distracted me and my friends from the Italian cuisine.Helmed by owner-chef Lana Oliveiro, Uno Duo Trio features a simple menu that uses fresh ingredients directly flown in from Italy. The restaurant has relocated from Paterson Street to Yiu Wa Street (behind Time Square in Causeway Bay), and the decor of the restaurant is cosy and rustic, with little trinkets and

I've been missing out Hong Kong's Restaurant Week for the past few occasions, which made me further anticipated my participation in the future. Two weeks ago, HK Restaurant was back! Upon my friend's invitation, I couldn't wait to try the high-rated restaurants out! Among many, I picked Uno Duo Trio.In fact, I've read quite a few reviews complimenting Uno Duo Trio before. Yet, nothing could beat personal experience.The set menu offered some choices to choose for the 5-course lunch. Since we were

去年暑假剛巧遇上半年一度Restaurant Week，和朋友們試過兩間一直沒有機會嚐味的餐廳，這年的Restaurant Week選擇了一間我和英雄都未曾到訪過的餐廳，在回澳前來一個女孩子的約會。當天我們大概十二時到達餐廳，在主菜送來前一直都只有我們這一檯客人，服務生也是，上菜的速度比預期還要慢，所以這頓午餐，一吃便三小時了。午餐的五道菜包括前菜丶湯品丶肉類丶主菜和甜品，二人各選一款不同的，就可以一嚐餐牌上大部份的菜式了。點餐後侍應便提醒午餐時段沒有供應一般的白開水，午餐內和餐後都有湯品和飲品，所以我們也沒有額外開一瓶水來喝了。餐前麵包隨即便送上，拍照後拿上手時依然帶微溫，細緻綿密，要是香味可以再突出一點便更好了。放在旁邊的橄欖油黑醋的比例不平均，油比醋的份量多，最後還用了沙律旁的黑醋加以調味。三款前菜中我們選了多士和沙律，多士上放滿了肉醬，再舖上一層薄薄的溶芝士，這個組合和常見的肉醬意粉很相似，只是這次把意粉換上多士，咬起來多了一份香脆感。肉醬對於意大利人來說，是一款十分自家的醬料，每一位家庭主婦總有著不同的食譜，這兒的肉味較突出，個人亦偏愛此多於以蕃茄的酸味為重的版本，也突顯了家

I went for dinner with my girlfriend during the celebration of the Restaurant Week, they were offering a really good value set dinner menu with 3 courses. The food was amazing and the service was nice and attentive, I had the scrambled eggs with black truffle for antipasti, the dish was perfectly done, creamy and with an incredible truffle taste! After I had the Red prawn pasta sheets, the pasta sheets were clearly hand made and the sauce was awesome, again a perfectly made pasta 'al dente' with

去年某週末，與酒肉好友在Uno舉行“屠酒會”，想不到日本清酒配意菜，別有一番味道，又是令我飲飽食醉的滿意之選。 這是由朋友推介，首次光顧Uno，論環境裝潢，感覺良好，可算充滿情調而又不太花巧造作，留意每個角落，都有精緻小擺設作點綴，還有值得一讚是，我們廿多人的紅酒杯，杯腳位置都扣上不同的別緻飾物，以作分辨，可見店主花盡心思，細心地為我們照顧周到。 先來個刺生頭盤，肉質鮮美，造法巧手水準之作，加上適量的濃郁海膽，就是帶出整個菜單的序幕，對不起，心急得忘了拍照，總之一試難忘。 到了店主推介的Risotto con Tartufo e Funghi - Truffle & Wild Mushroom Risotto登場，上菜時已嗅到陣陣的松露跟雜菌的香味，那飯粒是半生熟，外軟中有嚼口，一流。 接著是小八爪魚及小墨魚的Carpaccio，清新的鮮味，恰到好處，就是像為之前香濃的松露味，讓味覺降溫去迎接下一道菜。 期待而久的Madndilli de Saea con Gamberi Rossi di Sicilia - Sicilian Red Prawns pasta sheet紅蝦方麵，濃郁

UnoDuoTrio（下簡略為UDT）是我首次參與Restaurant Week的餐廳，而我也因Restaurant Week而認識UDT，只因平時我並不會願意花$400+去一家位於小形商廈，也並不是很聞名的小餐廳，而由於這次UDT無論在食物和服務兩方面均顯示出不值得此價格的表現，這極為惡劣的經歷又再加深了我對於嘗試隱形小餐廳的抗拒。首先，或許有人會覺得Restaurant Week也是試吃的較廉價的menu，我不應要求太多，但我卻認為餐廳選擇加入Restaurant Week這推廣活動，既然投放宣傳成本了，就應把實力表現出來，吸引更多回訪客繼而讓更多人來吃，並非覺得少錢賺而「求求其其」，或者趁機「賺到你盡」。UDT這次的表現令我無論如何也無法覺得它是在用正面的態度在經營。以下我會分享（擔）一下我的經歷：這次的不快，可以誇張到連未到餐廳已經開始，周六早上，UDT於10:55已經有位男性職員打來跟我confirm booking，幸好我恰巧當天有早班，否則習慣周末多睡一點的人不是被人吵醒就是miss了call，我的booking在13:30，也因為我被雨水稍蹺住了腳步未能準時到達，13:

A good restaurant environment attracts customer to order higher-ticket specialty foods and that is why I am writing this review. Uno Duo Trio is awesome! This restaurant provide the authentic Italian cuisine with high service quality in a cozy environment. Personally risotto is my favorite if talking about the Italian foods and this one is unexpectedly good!The roasted chicken is presented in a special way – it was surrounded by a cage! Too bad that I didn’t take a picture of it, even though, t

去年兩次restaurant week都無緣參與，所以這次2013 第一個restaurant week便跟艾晨約好，抽了一天湊湊熱鬧。選了在我倆都未曾光顧過的UNO DUO TRIO，吃個午飯試試水溫。restaurant week lunch menu五道菜一位$248+10%，跟這裡平常a la carte點一碟黑松露炒蛋也索價二百元比較，可說是划算不少。頭盤、意粉或飯及主菜都有三款選擇，湯只有一款，甜品則有四款，我們點兩份分享也就試到多於一半的款式。中午來到坐了四十五分鐘都是我倆在包場，可能是因為定價和地理位置，最後午市總共只有五張桌子十個客人。侍應告之餐廳沒有供應tap water，不過我們也沒需要喝水，所以便沒有開still water或sparkling water來喝。餐前先上來暖烘烘的麵包，質感綿密，味帶香甜，光吃亦很好吃。要挑剔的是伴上的沙律油橄欖油份量太多，黑醋太少，蘸了好幾遍麵包都只吸到了油，吸不到底下稀少的黑醋。Crostini al Ragu - Toast with Tomato & Meat Sauce，兩片麵包烘得香脆，上面放滿了茄汁肉醬和芝士，味道調

Friends gathering for a returning couple. The husband an ABC from New York working in Beijing. The wife, a London trained HK lawyer, pregnant with great appetite. Eight of us all together, ordered every single dish on the menu with some twice over.The scramble egg with black truffle is impeccable every time. Exquisite egg mix produces wonderful texture and generous truffles made for a hearty experience every mouthful.By the time we get to the Mediterranean red prawn with pasta sheets. Friends ar

見Magazine 介紹同open rice review唔錯,我決定係龍年收爐既一晚同男朋友試下.環境非常cosy.我叫咗burrata with figs,長通粉同海鮮.焗過既figs 加上Burrata ,組合非常特別,味道亦非常好不過只有兩件...份量非常少. 通粉al dente 海鮮配茄汁底亦非常好味.通粉點咗大portion,出黎嘅份量同正常既分別唔大....如果叫normal我都唔知會幾細...整體來講,食物唔錯.不過management 認真要改善.d 食物上得慢同遲,一d都唔夠熱. 點咗sparking water ,追3次先有.最離普係俾咗第二枱客人既credit card 我地簽. 好彩男朋友簽完card睇下,如果唔係都唔知點好.香港有好多食物質數好既餐廳, 咁既services...試過就算,不值再黎受氣