CIAK - In The Kitchen (已結業)

姊妹約中環食晚餐, 試下CIAK - In The Kitchen餐廳裝修簡潔但有氣份叫左: (1) Clam Trenette------ 蜆size細, 唔腥, 蜆量算多但扁意粉比較少, 意粉比較硬身, 整體味道正常 (6/10)(2) Prosciutto and Formaggi Pizza------即係 "巴馬火腿+芝士Pizza", Pizza香, 餅底煙韌有口感, 芝士同咸巴馬火腿一直都係最佳組合, 整體味道可以 (7/10)(3) Apple Tart---熱騰騰蘋果批配冰冰凍開心果雪糕, 蘋果片夠薄, 批底夠脆, 整體口感味道好, 唔會膩 (8/10)(4) Tiramisu--咖啡味雪糕係Tiramisu上面, Tiramisu咖啡味唔算濃, creamy但唔膩, 入面蛋糕濕潤, 整體味道正常(6/10)總結:可以一食

身為"開飯"fans的我, 近來已經留意到這間餐廳流連top 10榜一段時間。對於趁墟這回事, 對一些要與一眾喜歡趁墟的香港人一齊等一齊排隊的餐廳, 我是可免則免。但對於一些可以電話預約的餐廳, 我當然是樂於奉陪的, 二話不說預約了這間no. 1。  沒有想過預約過程這麼順利, 早一日預約便可。店內環境不錯, 感覺trendy, 不過我倆坐的位置, 後來越來越多食客來到, 變得較嘈吵。麵包不錯, 長條形那一個帶濃濃的芝士味。 Sausage Lasagnette - 很特別的lasagnette, 與平時吃到一大份分一層一層的不同, 它是一小塊一小塊的, 口感有點像rivioli, 濃濃的肉醬十分惹味, 很不錯, 值得一試。Carbonara - 意粉口感有少少硬, 不是我們喜歡的類型。不過整體味道是過得去的。Apple Tart - 甜甜的蘋果襯上芝麻味雪糕, 芝麻味很濃, 感覺好sweet呀。Tiramisu - 很特別的, 沒有酒味, 上面是咖啡味雪糕, 咖啡味都不算濃, 不過口感頗特別, 好creamy。 趁墟完畢, 感覺不錯。還未趁墟的朋友, 可以一試! 

Ever since ThreeSixty was closed down at the beginning of this year, there were talks about chef Umberto Bombana taking over the space for a new dining concept. More than half a year has flown past and finally, before the end of 2013, Ciak in the Kitchen was unveiled. It was a casual Italian dining concept that has a bakery/ patisserie and open kitchen offering takeaway or dine-in. They also operate as a grocery store too! The head chef was trained under Bombana who was the consultant here. Orig