Giacomo Ristorante (已結業)

🍬Spot Bon hiding behind the 🦐🍝 Giacomo has been opened now for a few ish months . By Keith Yam with over 20+ years experience in the Italian scene, the resto is located on the ground floor of Crowne Plaza hotel and run by friendly & polite staffers 🤵🏻‍♀️🤵🏻Price: ~HK$1200+ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5)OVERALL: great date spot, super quiet w/ high ceilings and tables are super spread out. think itd also be a good venue to book out to host a frie

I was browsing through openrice for a decent Italian resto for dinner in Causeway Bay at the last minute and was surprised by the limited choices there are to offer. Landed on Giacomo and was rather pleased with it from service to food despite a fairly high price tag for the relatively small portions, eg the petit portion prawn pasta costs a whopping $680. I'd say even for a small eater like me would remain pretty hungry at the end of the meal if it wasn't for the complimentary bread basket. A l

為左慶祝特別日子，一早打電話訂左今日午餐係呢間銅鑼灣皇冠假日酒店既Giacomo Ristorante食意大利菜。電話訂座時都感覺到服務員係有心想服務你。入到去發現環境好迫，雖然裝修以歐式設計，亦有高樓底，不過餐廳面積較細而枱較密，枱同枱之間絕對冇1.5米距離，人多嘈雜，絕對冇去高級地方用餐嘅氣氛，失望。周日午餐分3個價錢，分別係$480兩道菜，$550三道菜同$680四道菜，另收加一。今日要食大餐，當然要揀四道菜。先黎一個麵包籃。麵包籃係自家製，分別有長長芝士脆條，薄脆片同sour dough，食完可任添。Sour dough超熱，熱到辣手，熱食都仲皮脆肉稔，凍左就唔得。薄脆片名符其實。長長芝士脆條就香脆得黎又有薄薄芝士粉喺面，三樣之中最好食。例牌配黑醋同檻欖油食，服務員會倒俾你，不過用哂冇幫我哋加。第一道菜，前菜2選1。我地兩道都試。FRESH BURRATA CHEESEwith Datterino tomatoes and rocket一大舊白色軟芝士BURRATA喺底，旁邊有10粒左右嘅紅橙同黃車厘茄切半，上面加左火箭菜，調味方面加左檻欖油同黑醋。其實呢道菜好簡單，不過食材新

Environment: 🌟🌟🌟🌟leisure/calm/elegant - only around 4-5 tables during weekend lunch. Not crowded.Food: 🌟🌟🌟🌟good starters/ good mains/ desserts - not many choices on weekend lunch menu. Won’t make you wow but it’s fresh ending)🎖🎖🎖recommend : red prawn spaghetti chitarra - lava creamy sauce from red prawn headService: 🌟🌟🌟🌟 serving warm plates for sharing pasta 👍🏻 explaining each dishes CPR: 🌟🌟🌟🌟 4 courses fine dining lunch set end up around 1000 per head ( without alcohol)

朋友介紹銅鑼灣有間華麗、又有格調嘅意大利餐廳，趁住happy friday, 就去試下，餐廳裝修真係好靚，坐得好舒服！Cheese Selection我超級鍾意食芝士，呢個selection有三款芝士，一次過可以試三款唔同嘅芝士，配埋超級脆嘅麵包，好滿足Aveyron Lamb食羊肉最怕羊羶味，呢度絕對冇呢個問題，Aveyron 係法國南部嘅一個省，出名就係羊。食落肉質好鮮嫩，加埋呢個醬汁，超搭Sea urchin trenette賣相超靚， 好精緻，意粉軟度啱啱好，醬汁好濃郁，唔只得海膽同cream味，而且好重海鮮味，最重要係食晒都完全唔膩。海膽超新鮮，食落好鮮甜

My husband & I tried the Chinese restaurant & the 3-starred Omakase at Crown Plaza Hotel. So of course we also had to try the Italian restaurant in this hotel😁. When we walked in on 28 Aug 2021,Rowena warmly greeted us (I exchanged texts with her as we were running late). We were immediately impressed by the smart and cozy ambience & were delighted that table No.1 was reserved for us. My tartare & the soup for my husband as appetisers were great. The red prawns 🦐 was so moist that my husband fo

；cheese selection三款芝士口感、味道、質地不盡相同，有淡有濃，為味蕾帶黎新鮮感。配上脆餅、柑橘醬同提子乾俾你自由配搭，芝士控表示滿意。；marinated amberjack猶如藝術品般上枱，amberjack有三塊，超級新鮮，毫無腥味，口感清爽。面頭嘅魚子醬豐富咗菜式嘅層次，令人一試難忘。；sea urchin trenette海膽鮮甜，份量慷慨，醬汁creamy濃郁，每條煮到al dente嘅扁意粉都掛滿醬汁，海洋嘅鮮味充斥口腔。

平時自己出街食野都鐘意食啲唔太貴嘅野食，唔係對食無要求，而係平野貴野都有佢嘅美味之處，兩者我都欣賞呢日想有啲新意思食啲平時唔會食嘅野，黎左銅鑼灣皇冠假日酒店嘅意大利餐廳Wild Strawberry 呢餐我最愛嘅係呢款甜品，開心果碎灑係牛奶味意式雪糕上面，配埋士多啤梨醬嘅酸甜味非常可口，仲有雲呢拿cream加埋雪糕香濃細滑，意式雪糕嘅延展性真係抵抗唔到Red Prawn Spaghetti Chitarra大蝦超大隻，肥大肉厚，意粉彈牙，簡單用羅勒同蕃茄調味已經非常出色，食得出食材嘅新鮮Aveyron Lamb羊肉鮮嫩，肉汁豐富，羊羶味輕，第一次食呢種叫Artichoke嘅蔬菜打成嘅醬汁，味道幾清新

Giacomo是意大利文”取代者”的意思, 取代這個字可圈可點, 是取代舊有風格還是取代傳統在香港意大利菜的精英餐廳, 這我沒有深究, 但主理人Chef Keith在8 1/2及Tosca的經驗, 令我對其意大利菜式有所期待. 紅蝦意粉基本上成了走Fine Dining路線的意大利餐廳, 必有的一道菜色. 這裡的紅蝦來自西班牙, Size比之前吃過的更大, 醬汁由蕃茄汁及紅蝦熬製而成, 特別喜歡其鮮香比酸度強烈, 加上蝦頭的澎湃蝦膏, 不花巧但直接以鮮味衝擊味蕾. 意粉是結他麵, 同樣Al Dente但不如之前吃的Dough Kitchen般硬身, 這也是Chef Keith作為香港人對香港人口味和口感的認知. 另一道意粉是Fettuccine也就是寬身麵, 配以茄汁和Burrata芝士, 掛汁能力強, 味道清新但不如紅蝦意粉般刺激, 舖在上面的Iberico的黑蹄火腿, 咸香油香皆有, 只是比較流於表面, 味道融合上就差一點點. 頭盤的Burrata Cheese配上意大利蕃茄和火箭菜, 味道配搭正常, 穩打穩扎但欠缺一點驚喜. 反而烤八爪魚的白蘑菇及牛肝菌提升了八瓜魚的鮮味, 八爪

Today, I have lunch with my fds at Giacomo Ristorante. It is one of my favorite upstairs Italian restaurants in HK. The staff are great that you can mark any reasonable request and they will response you as soon as possible.Although the size of each dish is small but I can say the quality is the most concern thing in a Italian style restaurants. Here below is some recommend for you guys and my little opinion.I liked the Mayura beef tenderloin very much. The beef was juicy and tender, as good as

Italian restaurant located at the Crowne hotel cwb. The red prawn pasta// pork// fish were yummy, the truffle pasta was okay too. Red prawn pasta: rich sauce, the sauce sticked with the spaghettiBad services- the waiter was very very impatient😅 and didn’t even explain what’s the dish/ ingredients when he placed the food on our table. We said thank you to him every-time he brought us the new dishes but he just placed the food and walked away 😂 Worst services for the price ( around $1000 for lunch

上次呀妹唔得閒，今次緊係要補反請呀妹食飯，揀左間我地都想食嘅米芝蓮星級廚師主理嘅意大利餐廳，位於酒店裡面入到去裝修已經好華麗！開左枝靚靚紅酒🍷著得靚靚咁食飯😂全部嘢都好好味！Red prawns spaghetti chiarra紅蝦好香肉質彈牙，意粉當然Al dente龍蝦亦都係一樣彈牙配上反龍蝦汁無懈可擊黑松露意粉每一啖都係松露🤤魚同和牛都唔洗講，好好味！每一道都係心機菜！

朋友仔升職加薪，叫佢帶我食好西是常識吧😎😎（我升職都有帶佢去㗎）～～～再揀右揀之下，就嚟咗呢一間喺銅鑼灣嘅皇冠假日酒店，朋友話食過覺得幾好食，加上地點方便，都幾近我哋返工嘅地方，收工搭車過去幾快。～～～餐廳裝修幾華麗，華麗之中有帶少少浪漫，可惜坐喺對面嘅唔係仔😂！（不過當然同閨蜜一齊去都好開心啦）～～～Aveyron lamb ：我不嬲都好鍾意食羊，但係羊肉高質定係唔高質，非常取決於係來自邊度嘅羊，所以平時出街如果唔知來源地，我都唔會試。位於法國南部嘅Aveyron省，最出名就係羊🐏，見到呢度有標明，即刻叫個嚟試吓。大概七至八成熟左右嘅羊架，肉質細緻嫩滑，味帶獨特甜香，羶味不重，而且非常厚切，醬汁調味亦到位，冇失望。～～～Blue Lobster Sardinian Gnocchi：波士頓龍蝦同澳洲龍蝦食得多，但係要說矜貴，就非法國嘅藍龍蝦莫屬。經過廚師烹調之後，藍龍蝦肉質飽滿彈牙，自帶海水鹹香，直落爽口之餘亦都非常鮮甜。同波士頓龍蝦唔同，是等龍蝦要細隻先會嫩，但係藍龍蝦就算大隻都好肉質都好嫩，完全滿足到嘴刁叼嘅我，另外成碟餸菜嘅擺盆亦都好精緻，好iGable啊。～～～推薦度：🔥🔥🔥🔥

想食意大利菜，就隨便揀咗間餐廳食，質素有驚喜！Marinated amberjack呢個前菜我非常鍾意！😻 三塊分量方嘅amberjack超級新鮮！一啲都唔會聲，而且口感非常爽嫩，非常清新！上面仲有好多魚子醬，令到成件事嘅層次更加多。佢嘅伴碟都做得非常出城，成個前菜好似藝術品咁，非常讚🤩！Sea urchin trenette上網見人介紹過呢度餸就想試吓，因為我都鍾意食海膽，又鍾意食扁意粉～ 呢度嘅表意粉非常煙韌得嚟又唔會難咬，熟嘅程度啱啱好，好味！另外海膽整成嘅醬汁掛喺麵條上面，令到麵條嘅味道層次，非常有質素！主角海膽就好優雅地瞓起麵條上面，成個上碟好靚👍🏻。而海膽就好cream 香濃，成件事配搭好好！甜品係Wild strawberry , 個雪葩清香可口，為成餐飯畫上一個完美嘅句號～女仔食應該特別鍾意❤️食得好滿足☺️

I love Italian cuisine 🇮🇹 very much and enjoyed the meal in this sophiscated ambience. This Italian restaurant is founded by one of the best Michelin star Italian chef in Asia delivering unique, sophisticated and contemporary culinary. Selected 3-course lunch menu🍽 Warm White Asparagus I love white asparagus with delicate bitter complexity in flavour. It wrapped with ham with Hollandaise sauce. Mayura Beef Tenderloin 🥩With the high marbling content, the beef got melt-in-your mouth texture and ri