Linguini Fini (已結業)

真心覺得呢間餐廳幾適合情侶一大班朋友聚會👍🏻燈光正好、環境靚仔、野食高汁，呢邊酒既選擇又多，好適合係度磨 🤪✨最抵玩又必嗌既就梗係呢個啦 ✅雖則係 Dry rubbed 咋，但肉汁真係保持到個下係好。juicy yet chewy, jeng 😋（記得沾個醬，惹味好多 👅✨）唔記得影個意粉都補返個 starter 啦 🌝呢個夠 appetising 又夠 fresh 😳🍽一枱人嗌得多都唔肉赤，適合吹水傾計，唔錯 😆

呢間餐廳坐落係蘇豪區，撞正星期六，人流自然唔會少，好不熱鬧。但一個人食飯，你懂的，係容易搵位啲。之前聽同事講話呢間餐廳有啲好過癮既港式意菜，例如有咩咸蛋炸雞呀…叉燒意粉個類野，醒起就兜落嚟試一試佢。本身已經 mark 好左要試叉燒咖啦，但同事冇話我知有避風塘意粉喎！！！一個激動好鬼想試就嗌左個意粉同埋一個 starter。車厘茄呢，如果你調味做得唔好，同埋本身返貨就唔新鮮既話呢，你係好容易食得多就會有陣澀味。呢款就冇呢個問題，你望到舊芝士幾大舊，都唔駛多講。好新鮮好甜好多汁，好好食唔係講笑。最期待既畫面出現啦！就係想試呢個，意粉 + 螃蟹 + 醃過既辣椒 + 黑豆 + 蒜蓉 = 冇得輸佢真係做到避風塘個陣味出嚟，好鍾意佢個 dressing。佢乾身得嚟又唔會太乾，仲保留到意粉個陣新鮮。鍾意食中式野既呢個實岩你。食晏食到自己鍾意既野，侍應對你服務又幾周到，有個靚既乾淨既環境，成日流流長，心情都好啲。

打從同男朋友約定左一個星期只可以食一次好西之後，我地足足三個星期冇見… 一個返夜一個返早，時間錯開哂～今個星期終於夾到時間，所以唔係 Friday night 都要同男朋友出去行下食下野 好開心啊，足足一個月都冇食好野，試呢間個陣都有啲驚自己會試伏，好彩係冇既！因為我地諗住會有下場，所以兩個人都唔算話嗌左好多。嗌左一個意大利沙津、海鮮意粉同埋芝士條。食開意大利菜既話你都知佢講呢款意大利沙津 (Caprese) 就唔係你平時食開個種沙津係有芝士溝雜色車厘茄個隻～本身我自己就勁鍾意食車厘茄，貪佢甜甜地入口 juicy 又可以減肥，跟住溝埋雖然邪惡但真係超級好食既芝士，呢個當 starter 係真係穩陣。如果你鍾意食岩岩個款芝士既話，咁呢個就可以要嗌埋。因為係同一款芝士整既芝士棒，再溝意式蕃茄醬同 cream sauce呢個真係好好好好好好好好好好食！美中不足係，如果佢份量可以多返少少會好啲… 畢竟我都幾大食 就算有下場都要嗌返個主菜既…呢間既海鮮意粉本身就出名～海鮮個量都真係唔搵笨，睇圖你都見到幾多舊蝦。個量係足既，兩個人咁樣 share 嚟食都 7 成飽。個醬汁好正好香，都係個句，個人認

Voila! The meatball champion is here! Before I review who has created the tastiest meatball, let us go thorough the meatball lineup at the meatball challenge.On this International Meatball Day, 6 of Hong Kong’s famous chefs gather to go against each other at Linguini Fini and serve up their signature meatball dishes. They include Chef Aarik Persaud and Chef Tom Brimble from Butcher’s Club, Chef Steve Ma from Jamie’s Italian, Chef Fabrizio Napolitano from NOM, Chef Vito Chiavacci from La Polama,