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2013-09-01
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我們和兩位日本朋友曾經同遊意大利南部普利亞(Puglia)，甚喜歡當地的食品和紅酒，所以對這餐廳甚有好感。今次他們重來香港，一共四人一早訂了枱，用心地揀選菜式和餐酒。點了兩個頭盆，青口和章魚，兩個Pasta 和羊排，味道不錯，很地道。價錢在中環不算很貴，但份量也不算多。打開酒牌，Puglia的酒比其他意大利餐廳雖算充實，但種類意外地少，而且比其他餐廳標價貴了約40%。租金昂貴，也理解。主厨是老闆Gianni, 不斷在客人之間打轉，介紹各式美食，感覺很熱情。問題是，他不斷向客人推薦這推薦那，不大給客人機會自己決定食物，亦甚少走入厨房打點。其實我整晚只見一個印度人在厨房工作。飯後約略一算，四人應該大約花費不到2000元。但結帳時竟收2700多！ 細看單據原來部分食品都未清楚問過我們便改大了份量，而且在問我們要不要再來一碟前菜(第一碟是免費的)時亦未有告訴我們第二碟要收錢。但問題是餐酒: 我們點了一枝三百多元的Barbera，結賬時單上寫的竟然變了600元的Barolo. 立即叫Gianni 的兒子過來問，他堅持我們開的是Barolo。酒是我們四人一起選的，而且我用意大利語落order，不
主厨是老闆Gianni, 不斷在客人之間打轉，介紹各式美食，感覺很熱情。問題是，他不斷向客人推薦這推薦那，不大給客人機會自己決定食物，亦甚少走入厨房打點。其實我整晚只見一個印度人在厨房工作。
飯後約略一算，四人應該大約花費不到2000元。但結帳時竟收2700多！ 細看單據原來部分食品都未清楚問過我們便改大了份量，而且在問我們要不要再來一碟前菜(第一碟是免費的)時亦未有告訴我們第二碟要收錢。但問題是餐酒: 我們點了一枝三百多元的Barbera，結賬時單上寫的竟然變了600元的Barolo. 立即叫Gianni 的兒子過來問，他堅持我們開的是Barolo。酒是我們四人一起選的，而且我用意大利語落order，不可能會聽錯。結果我叫他把空瓶拿出來，我指着招紙給他看，他無話可説。這時Gianni 走過來，竟然説「你喝的Barbera是較高級的呀！」但他既沒有承認單據上的Barolo是印錯, 亦無法解釋爲甚麼在餐牌找不到600元的Barbera，堅持不肯改單，並不斷迴避我們的問題。最後他突然跑入厨房拿出一枝Barolo來在我們面前開了，莫名奇妙地倒了一杯給我，然後叫我帶走。朋友説算了，我也不想浪費時間。當晚一心招待兩位日本來的好友，也不想鬧得太僵，結果喝了一口Barolo，發覺只是恨普通的Barolo，也不帶走就照價埋單算了。
Gianni 令我想起意大利南部不少做遊客生意的餐廳。我鑽研意大利酒十多年，到過南北大小多個意大利酒莊試酒都未遇過如此情境，今日竟然被誤認作門外漢，可算是老貓燒鬚。
The food itself is pretty good, but as candy1981 mentioned below, the chef Gianni never takes too much time to work on the food. He kept talking to customers and advise them what food they should order.
The most amazing experience we had that night was the wine: We are very serious about wine - we had visited dozens of Italian local wineries. That evening, after tasting the not-so-good primitivo, we decided our next bottle will be a Barbera to match our pasta. The Barbera was very palatable, and reasonably cost (around three hundred dollars), but when we checked the bill it become a $600 Barolo. The son of Gianni tries to convince us that we had a Barolo, so we had to show him the emptied bottle. At this time Gianni come and said he changed it to a more "superior" Barbera which cannot be found in the menu. As most local Hong Kong diners cannot tell the difference between Barolo and Barbera, and Gianni could not explain why he printed "Barolo" on our receipt in the first place, we started smelling something here. He then took out a bottle of Barolo from the kitchen, opened it and poured a glass to me. I have no idea what that supposed to mean, and he told us to take that opened bottle home. As predicted, it is a young, flat and mediocre Barolo. My friends from Japan got tired and didn't want to spend any more time there, so we just paid and left.
If you still plan to go to this lovely restaurant, trust me, do not take any recommendation from the anyone, do not order wine, and ask about the price even they're printed on the menu, and you'll be fine.
Other Info. :
外食の際、やはり油断してはいけないと改めて思いますね。賃金高騰の今の香港では、レストランの経営もいろいろ大変だろうと思います。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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