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3-min walk from Exit D2, Central MTR Station
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Telephone
2845 5577
Introduction
Va Bene (meaning 'going well”) is styled after a typical, neighbourhood Italian trattoria, serving traditional authentic cuisine in a rustic ‘farmhouse’ designed venue in the heart of Lan Kwai Fong, Hong Kong’s trendiest nightlife district.Rustically designed in the style of a Tuscan farmhouse by award-winning New York architect Tony Chi with frescoes, murals, warm wooden floors, terracotta tiles and pots.
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Additional Information
切餅費視情況而定
Opening Hours
Mon - Thu
12:00 - 14:30
18:30 - 23:30
Fri - Sat
12:00 - 14:30
18:30 - 00:00
Sun
12:00 - 14:30
18:30 - 23:00
Public Holiday
18:30 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
雨濛濛的晚上，氣溫再度下降。放工後穿起夾綿外衣，按照計劃走到西環街頭。這夜風勢確實不弱，吹得皮膚也赤赤痛，惟有抓緊衣領，大步大步趕快前行。友人報料，附近開設的新餐廳，邀得意大利米芝蓮二星廚師擔任顧問，貪吃如我，當然誓要走訪一趟。店子位置雖然偏僻，但根據指示很易找到，從港鐵站步行幾分鐘便抵達了。站在門口觀察，餐廳應是行走高檔路線，跟周遭的舊舖頭併在一起，有點格格不入。推門而進，店內面積十分寬敞，裝修雅緻具甚品味，華麗當中又帶點跳脫，顯然經過悉心佈置。透過半開放式廚房，能夠窺探外國廚師預備食物，實屬賞心樂事。柔和的燈光、輕快的音樂、闊落的空間，營造無拘束無束氣氛，實乃happy hour的好去處。點菜後侍應先送來麵包籃，共有啡白兩款，聽說乃自家製作，值得加分。可惜，一拿上手心便已失望了！溫度不足是最大致命傷害，尤其在這寒冷冬天，大家都期待著暖笠笠的食物，若能在奉客前先將麵包烘熱，定必吸引。白麵包外皮挺硬稍難咬開，味道很淡，沾些黑醋欖油較為好味，只試少許便足夠。反而啡麵包略勝一籌，除了散發陣陣麥香，包心又較軟熟，而且內藏粒粒果仁，煙韌有咬口。巴馬臣芝士烤茄子 (Whole roasted eggplant with Parmesan cheese)廚師把原隻巨型茄子的中心剖開，再鋪上紅椒和巴馬臣芝士同烤，成品上枱時飄來強烈香氣，腸肌轆轆的我不禁吞吞口水。茄子經過烤焗變得腍軟，完全沒有半點草腥味，覆天蓋地的芝士遇熱溶化，濃厚綿綿、滿載鹹香，亦因如此，更加突顯紅椒的甜美。這道前菜最好happy share，獨食恐會太溜了。黑橄欖醬海鱸魚 (Sea bass with black ligurian olive sauce)挺喜歡這碟主菜的擺盤，感覺高雅脫俗。海鱸魚經已起肉煎香，完全無骨，吃起來非常方便，只是魚肉未算嫩滑，而魚皮亦稍欠香脆可口。然而黑橄欖獨特的香氣突出，與主角海鱸魚很是匹配，加上嫩綠的西蘭花，是道健康輕怡的菜式。紅胡椒和薑煮牛里脊 (Beef tenderloin with pink pepper and ginger)牛里脊燒得表層深褐，中心則保持暗紅色，廚師將之切成薄片，叉起時已感到柔軟無比。果然，牛肉入口嫩滑無渣，而且仍存肉汁，牛味未算出眾，反而洋溢陣陣炭香。利用紅胡椒調味，令牛肉帶少少辣度，更加惹香，至於薑味很輕很輕，幾乎未能察覺。龍蝦意大利粉配花生及辣椒 (Spaghetti, with lobster, peanuts and chili)當這道菜式送到面前時，小妹還以為是一客湯品。不是嗎？橙紅色的湯汁盛得慷慨，意粉究竟躲到哪裏？原來廚師把意粉都折成小段，難怪能藏在湯內而不露痕跡。可惜小妹不太欣賞這個安排，因為吃時麵條不停滑下，有點狼狽。龍蝦份量不多，但尚算肉厚甜美。湯底非常濃郁、集合多種海鮮的精華，並散發花生香氣及低調辣度，層次豐富，可是有點過鹹。百里香意大利奶凍配野莓薄荷醬 (Thyme infused panna cotta with wild berries and mint sauce)意大利奶凍因加入了百里香，變得與眾不同。雖然百里香清清幽幽，不算霸氣，但已足以把奶香完全掩蓋，似乎「妹仔大過主人婆」。奶凍質感滑溜挺身，沒有太過水汪汪，合我心意。酸酸的野莓除了添色，也可解膩，至於餐牌提及的薄荷醬，淡淡然不著跡。今晚集中細味幾道菜式，數量不多，但也花上了好幾小時。美食是需要耐心等待的，這個道理小妹早已明白，可是這夜肚子實在餓透，加上天氣寒冷又下著毛毛雨，歸家心切，所以真希望食物能快點端來。或許，我應該要學懂慢活主義，戒掉「心急人上」的壞習慣。
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蘭桂芳一向是飲酒消遣的地方，某夜與幾位女性好友相約到此相聚，不過這次女生之夜的地點卻並非在酒吧，而是在轉角處的一間精緻意大利餐館 Va Bene。餐廳裝修雅緻有格調，氣氛一流。Lobster Meat with Mango & Vanilla Flower with Leaves of Fries’ & Rocket (HK$228)龍蝦配芒果、香草花、火箭菜沙律 ($228)這道沙律以爽彈的龍蝦做主角，不止啖啖肉，味道亦鮮甜。沙律中的火箭菜亦很新鮮。Seared Scallops & Tuna with Aged Balsamic，Endive & Grated HorseRadish ($208)香煎帶子及吞拿魚伴意大利香醋、苦苣、芝士粉芥末 ($208)帶子煎至外層微微焦香，內裡肉質依然鮮嫩。吞拿魚煎香後，則以意大利香醋調味，香中帶酸。兩種海鮮的味道都很不錯。Homemade Meat Filled Casoncelli Pasta with Black Truffle & Crispy Pancetta (HK$228)手製肉醬釀圓管粉配黑松露, 香脆火腿 ($228)在煙韌的自家製圓管粉上，灑上黑松露，香氣四溢。加上咸味濃郁又脆身的火腿，以及肉醬，是一道很惹味的主食。Spinach Dough Tagliolini with Poached Egg Yolk，Scamorza Cheese Fondue & Winter Black Truffle (HK$298)主廚意粉 ($298)意大利麵的綠色來自菠菜汁，既美味又健康。上面放一隻水煮蛋，伴著蛋汁和濃香的黑松露同吃，很吸引！Grilled Cod Fish with Mashed Cheek Pea，Green Bean，Bell Pepper Fondue ($328)烤鱈魚臉頰配豌豆、青豆、甜椒、蕃茄乾和鮮辣椒蓉 ($328)主菜方面，這道鱈魚的外皮烤至焦脆，肉身味道甜香，水準尚算不錯。Seared Prime Beef Flank Steak with Sweet Potato，Caramelized Onion Sauce & Forest Flavored Salad ($388)香煎特級牛肋排，紅薯，烤菊苣配焦糖洋蔥汁 ($388)另一道主菜是香煎特級牛肋排。濃郁的牛排肉充滿咬感，肉汁也頗豐富。Pama Ham，Mozzarella Cheese，Rocket Leaves & Parmigiano Cheese Pizza (HK$198)巴馬火腿、莫沙利拿芝士、火箭菜、帕馬森芝士薄餅 (HK$198)傳統的脆底意式薄餅，富麵粉香，咬感鬆脆。以兩種芝士、巴馬火腿、火箭菜作配料，芝味得來帶點清新。Tiramisu (HK$98) Mille-feuille (HK$98) Chocolate Fondant (HK$98)提拉米蘇 (HK$98) 雜莓雲呢拿千層酥 (HK$98) 朱古力溶漿蛋糕配雪糕雲呢拿汁 (HK$98)甜品方面，試了三款。尤其喜歡堤拉米蘇，蛋糕質感順滑，濕潤度恰到好處，帶淡淡酒香，是水汁之作。另外，千層酥也很美味。小評：這間精緻的意式餐館環境和食物很不錯，第一次來便留下了良好的印象，很適合朋友間小聚會，如果情侶間有紀念日之類的約會，Va Bene會是個不錯的選擇。
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Food is above average, and what I wanted to stress is its decor, having one of the greatest in the trendiest nightlife district in h.k. Service is great, the chef is very friendly and he came out to have some fruitful chats with us. A nice one. Good place for 3-5 friends to dine / have a quality gathering.
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The food at this place was down right oily, plain, greasy, and uninspired. We ordered 5 dishes and when it came it was like food from a microwave and then covered with olive oil.Whilst Italian food is known to have liberal amounts of olive oil, the food we got served tasted ONLY of olive oil.In terms ambiance, there was an annoying fly in the restaurant and the decoration is getting old.
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今日系星期六，見做完功課，考試測驗有完左，覺得悶悶地，所以就約個friend過海行下，因為我地兩個都系住起觀塘，對呢到唔系好熟。所以就上來openrice，體下有咩好食。我地起中環行下行下，就行到來蘭桂坊，見到呢間餐廳好浪漫，就人去啦，雖然系幾貴，但系考完試輕鬆一下就無所謂啦。我唔知點解D人話呢間野錦差。入到去，就有一個侍應問我地幾個人。一坐低，無幾內就bei水我地，而且點完菜後好快就來到。(由於系午市ge關係，所以店內唔系錦多人。)午餐價錢一律198蚊，lunch set 有3樣野+一杯野飲。包括前菜，主菜，甜品同埋野飲。可惜我唔記得影相同埋餐牌。D野食鹹甜適中，無乜味精，而野飲我就叫左咖啡，個friend就叫左檸檬茶。D野錦好食，下次有機會一定會再來，不過系食晚餐。如果距有分店起附近就好好啦
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