佐敦向尖沙咀那頭，其實埋藏著數家酒店。當然不是什麼華麗大型，金碧輝煌的樣子，但也是四四正正的。其中一家名為彩鴻酒店，說實話路過也可能以為是服務式住宅而已。不過一晚為食而路經此地，初見這家小小的意大利餐廳。 步上數級樓梯後就迎來了Oak Tree，在門口的位置就擺放著各式醬料及意粉等。沒有細究，大概是用作販售的，但這小小一角卻添上多幾分意式風情。對於店子的用色有點訝異，撞色之餘有少許暗淡沉實。不過想想那綠、白及紅的組合，不就是意大利國旗的色彩嗎？法式焗田螺 $68 先不說為什麼在意大利餐廳食法式田螺，這邊的田螺會配上薯蓉焗。那跟以前去旅行時食到的淨焗田螺不同。註明Baked French Snails Sauteed in Garlic Red Wine，非Pesto。田螺肉腍身不腥，幸好非霉霉爛爛的質感，不過跟以前吃過的有點分別。蒜香清淡怡人，沒有嗆味，而紅酒酒氣全消，留餘輕輕果味酸清。薯蓉焗得邊位略乾，帶有微微焦香，少許粉感不失細緻。 然後推來小桌，放上小爐及Parmigiano芝士……大廚出馬。即席在我們面前炒製意粉，等待的時候飄來陣陣鹹香，有夠邪惡的舉動。點起火焰，倒酒
法式焗田螺 $68 先不說為什麼在意大利餐廳食法式田螺，這邊的田螺會配上薯蓉焗。那跟以前去旅行時食到的淨焗田螺不同。註明Baked French Snails Sauteed in Garlic Red Wine，非Pesto。田螺肉腍身不腥，幸好非霉霉爛爛的質感，不過跟以前吃過的有點分別。蒜香清淡怡人，沒有嗆味，而紅酒酒氣全消，留餘輕輕果味酸清。薯蓉焗得邊位略乾，帶有微微焦香，少許粉感不失細緻。
受邀到位於Hotel Rainbow 1/F 的Oak Tree意大利芝士之夜~8點左右到已經FULL HOUSE~未有野食~周圍睇下先~有佢地親身去意大利入貨既wine & food價錢比我想像中『買得落手』很多~ 打著意大利入口呢幾隻字，以呢個$$一試無妨~~終於有野食~~appetizer都係離不開salad ~~細細碟~但主要比你試下隻Cheese~老娘對cheese無咩認識~大鄉里第一次食一絲絲既芝士~味道唔算濃~仲要有少少汁(?) 口感似有少少cream包住蟹柳~HAHAH再來一個 side dish~Cheese and ham toast? 根據menu....應該是炸芝士的說…(苦笑)但反正當Cheese and Ham Toast來吃都不錯的~芝士仲係會流心既好~~~(平庸的我…)好~表演時間~~~來自意大利的即場手拉芝士~~聽講呢盤水要夠熱先做到~~~呢D就係美味背後喇~~扭下扭下就完成喇~~一桌一件仔試下~~something like...rubber band需要D力氣去拉少少出黎試~有soup la~~~蟹肉濃湯~~老娘比較重口味~覺得有丁咁多salty
I'm writing this because there were no english reviews by far. please forgive my awkward english.i've only visited oak tree twice but i think i've already fallen in love with it. my first visit was last thursday night, when me and 6 more friends were looking for a place to eat because a chef that we've booked was sick and couldn't entertain us. we made a reservation at 6pm and surprisingly there were still seats available (the day was the beginning of a 5-day easter vacation in hong kong, and jo
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I'm writing this because there were no english reviews by far. please forgive my awkward english.
i've only visited oak tree twice but i think i've already fallen in love with it. my first visit was last thursday night, when me and 6 more friends were looking for a place to eat because a chef that we've booked was sick and couldn't entertain us. we made a reservation at 6pm and surprisingly there were still seats available (the day was the beginning of a 5-day easter vacation in hong kong, and jordan is a convenient location).
the restaurant is situated on 1/F of the Rainbow Hotel (so there's a lift) and provides everything from local breakfast to italian food. i'm not in the position to tell whether the italian food is authentic or not, but there're a few foreign chefs there, plus a filipino guitar singer who serenades diners with oldies like "killing me softly" and "can't help falling in love". if you wish to chat without interference this may not be the place for you, but if you enjoy oldies or want your favorite melody or a birthday song to be sung, you're in the right place!
guests there, as i observed, were mostly middle-aged and they seemed to have already befriended the manager despite that the restaurant has only be there for 1.5 years. the manager is a very friendly middle-aged guy who answered whatever silly questions we raised out. i find it hard to believe when i saw a few chinese reviews saying that people there were rude - i went twice and so far the experiences have been wonderful.
the place was dimly lit, with wooden chairs and emerald green table cloths that pleased the eyes and fake vines that daggled from the ceiling. there was a row of windows facing Novotel and a wine cabinet at the entrance. there's also a bar table next to the kitchen. it wasn't first class, but it's cozy.
we brought our own wine but since we ordered a dozen oysters, there was also a free bottle of red wine. corkage was $180 if i remembered correctly. we also ordered a salad, a pizza, a steak, the signature cook-at-your table carbonara and Suzette (orange wine) crepe alongside a chocolate lava cake and a creme brulee. there's some complimentary bread.
i'm not a frequent visitor of hotel restaurants so i cannot compare, and since rainbow hotel is not 5-star i find it ridiculous for reviewers to compare oak tree with what they called "other hotel restaurants". i bet for "other hotel restaurants" you've to book much earlier and pay much more. so all i can say is "you get what you pay for". all dishes came out fresh and tasty: the pizza was crispy and aromatic; the steak was served at your table by the manager, it's gigantic, tender, juicy and not overcooked.
the carbonara was cooked in a huge imported cheese "bowl". the roman chef who served us said it's the authentic way - pouring burning liquer into the cheese bowl and stir-frying the carbonara in it so that the melted cheese would blend into the pasta. i was glad that the pasta's not too soft and was extremely aromatic, thanks to the cheese and liquer.
the suzette crepe was cooked by the manager and it's too beautiful to be missed. first he melted the sugar on a pan, then added in orange juice and zest, followed by the crepe and finally the burning liquer that flowed down the spiral orange peel into the crepe. the smell will enchant you. it was topped with orange flesh and a scoop of vanilla ice-cream.
all was good except for the creme brulee, which was overcooked. this minor flaw has not spoiled my dinner. we're chatting rather loudly but the manager was tolerant. the waiters and waitresses attended to every guest's needs and i could see no frustrastion from the guests that night.
and of course, there was live music. those who enjoy visiting bars in south asian countries will love the restraurant for offering them those everlasting tunes that strikes a chord (or several). the singer is stationed there tues to sun, 6:30pm-10pm. i know this because i went there for a 2nd time and my friend chatted with the singer (and the manager and the chef). songs are sung at intervals, each ending and starting with a non-vocal guitar solo, so you'll still have time to chat in between performances.
this is getting too lengthy so i'll keep my 2nd dining experience short. i went with a female friend 6 days later and we ordered just escargot, carbonara and suzette crepe for dinner. we clapped for the singer so he asked to give a few song names, which he gladly sang at our table. my friend said she'd probably visit again with her family (coz of the oldies i guess) and i probably would too.
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i was not paid to write this. i just find this place cozy and satisfying. i haven't been giving so much praises for a very long time and i was surprised by myself!
Oak tree ristorante 今次去了在佐敦西貢街的彩鴻酒店一樓的意大利餐廳。餐廳門口放了一個大櫃放了各種意大利食材供客人購買，餐廳燈光較暗，加了類似葡萄虅的裝置。較特別的是有一位駐場歌手，在你桌旁抱著結他唱英文民歌，食客又拍手又跟著唱，場面開心熱鬧。這天點了一個set dinner 和一個現場即製卡邦尼，兩位食份量是足夠有餘的。先說說那個特式意大利卡邦尼意粉菜式用了意大利煙肉，配合酒既果香味，同36個月既Pecorino Romano 芝士製成的卡邦尼意粉。如圖所見，他用了非常特別的方式製成。廚師先把煙肉醬汁和意粉煮好，然後把酒點燃灑在pecorino Romano 芝士上。芝士因酒的熱力而熔化，廚師在把整個意粉放進芝士內，芝士熔化在意粉上，令每一條意粉都沾上濃郁的芝士。這個意粉在味道上和視覺上也是一流的享受，可惜意粉有點過熟林左少少。不過也是非常值得一試！Set dinner 頭盤是生蠔，凱撒沙律和龍蝦湯。由於這餐廳大部份食材都是自己進口（不是和本地供應商攞貨）所以食材質素非常高。生蠔是他們其中一個主打，生蠔新鮮和甜美，有點喜出望外，沙律和湯不過不失。主菜是美國頂級雪花黑
先說說那個特式意大利卡邦尼意粉 菜式用了意大利煙肉，配合酒既果香味，同36個月既Pecorino Romano 芝士製成的卡邦尼意粉。如圖所見，他用了非常特別的方式製成。廚師先把煙肉醬汁和意粉煮好，然後把酒點燃灑在pecorino Romano 芝士上。芝士因酒的熱力而熔化，廚師在把整個意粉放進芝士內，芝士熔化在意粉上，令每一條意粉都沾上濃郁的芝士。這個意粉在味道上和視覺上也是一流的享受，可惜意粉有點過熟林左少少。不過也是非常值得一試！
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