Toscana (已結業)

went for dinner before it shut down-environment- grand n warmservice- 'professional' n friendly, when i asked the manager where is the best place to take photo, he's so eager to took for us! very nice! food- altho this is a popular restaurant, i dont found much difference in their home made pasta-but i do found much surprise when in the end they gave us a plate of chocolate as compliment and my name was written on it- !

一向對這餐廳感覺很好，對其將要拆卸，更覺可惜。藉太太牛一，一家大小到此吃個晚飯。約七時到達，侍者熱情有禮，食物、環境一流，本想留下一個美好的回憶，豈料約七時半，該集團事頭婆林太請客擺了一圍，將眾侍應的注意力全搶走，由於眾侍應恐怕招呼老闆娘不周，其他食客自然被冷落，包括我們。與之前的專業水準不乎合，令我們有些失望。

My wife and I had dinner at Toscana yesterday evening to celebrate her birthday. I was extremely disappointed that they have not packed the cake and give it to me when I settled the bill. My wife and I realized that after we have left the restaurant for a while. We called the restaurant for that. The staff who answered the phone did not apologize at all, just asked me what to do about the cake. I asked him to take the cake to the lobby. The staff who take the cake to me, again, did not ap

地點: 還是位於3 Connaught Road Central, Hong Kong 的The Ritz-Carlton, Toscanna時間:生日的醉人夜晚人物: 細bu老公，自己這一夜，身處英國貴族式的大廳，四周掛著十七、八世紀的巨畫,落地玻璃窗上襯上精緻的花簾，暗暗的環境閃亮著水晶燈的燈光,陶醉的氣氛，令人感到置身於童話的城堡當中，美味卻靜悄悄的攻陷味蕾的極限。我，不是貴族...我，更不是食家...卻不曾錯過這一刻的味道...一籃子麵包**有硬條的，有蒜香軟包...不是凍冰冰就是乾乾的，我還是不懂欣賞意大利的麵包不過，這籃子的主角一出場，所有的麵包就好像施了魔法一樣，麵包的魔法--橄欖油&黑醋*****又rich又滑的橄欖油加上一點也不搶口又香甜的黑醋，這種超卓的配搭使我終於明白了意大利的麵包的精髓在那裡了，更要是試過這裡的黑醋就明白意大利人對待黑醋和紅酒一樣，佳釀久酵，在外的意大利餐\\\廳的黑醋也只不過比入廚用的白醋好已而。是日開胃菜焗車厘茄沙律***(不用付錢的, 份量很少很少，一顆車厘茄釀了一顆橄欖和酸乳酪，清清的，有一點微微的酸，好fresh!)前菜Prime Ha

I am not so sure why I didn't like this restaurant everytime I walked our from it. May be it's just my bad luck. Definitely, my experience contradicts with most of the critics here about this restaurant.The food was fine. I liked the ham most. Other dish like spaghetti and veal were also quite nice. At least, it's up to the standard it should be. I won't expect the food to be disappointing for a "supposed-to-be" top end restaurant. The thing that disappoint me the most is the service. I could no

金鐘Ritz Carlton酒店做埋今年年尾就關門大吉, 酒店內的旗艦Toscana 意大利餐廳據聞會在四季酒店重生. 不過重生後感覺應該有所不同, 所以都是趁未拆前先試一次.一入到餐廳已經覺得好Classic英式宮廷既感覺, 好舒服. 我相信搬了後一定找不回這樣的感覺. 侍應細心之餘又幾詳細介紹食物, 服務都好得無法挑剔.麵包: 好好味! 黑醋又係好好好好好味! 唔係就住驚食唔落主菜, 真係可以全部食晒.開胃菜: 芝士泡沫+三文魚粒+牛油果粒: 每位都送一客, 不過就冇乜驚喜.頭盤:Capesante con Zucca e Foie Gras: 煎鵝肝外脆內軟, 正到絕.Tomato and Orange Soup with Borrata and Basil: 第一次飲有橙既湯, 味好清新, 幾特別.Prime Ham Italian Style: 好多片Parma Ham, 兩個人都差o的食唔晒. 火腿那陣咸香氣留在口裡久久不散, 好回味到主菜時間已飽了一大半, 但食意大利菜, 點都要食埋佢地既意粉先心息.Linguine with Lobster and Eggplant:

週年紀念，揀左依度。步入RITZ CARLTON已經好似入左個英倫皇宮咁樣.已經好有mood!!經典且華麗的裝修套落依一間餐廳度.因為空間不大，感覺上好似一個private club咁.平時如果去餐廳，兩個人會俾坐得好貼隔離檯.依度都係. 不過就空間感非常充足.對於dining既環境，Toscana真係一絕!是夜要左一個tomato & orange soup.一個lamb rack. 一個risotto.味道毋用深究. 係好吃到一放入口即刻想講好味。Lamb rack煮得o岩o岩好. 非常香。而且proportion都係o岩o岩好.實在太飽.冇胃口食甜品.Waitress送來一碟朱古力為點心.朱古力牌上仲寫左我個名. 服務真係一流!!食物環境格調所有野都係一流!即使再貴都值得一去再去!!

早排聽講Toscana 好似做到年尾就會close,所以都想係度寫兩句野~小弟今年5月5日係Toscana求婚成功~! 全靠我醒目揀左呢間餐廳之外,呢度既裝修,服務,環境等,都係令我抱得美人歸既原因之一~ D食物係好精緻~不過可能我同gf都唔太o岩食Italian Food~覺得麻麻啦~但無論如何~我都要俾10個"好"呢間餐廳~!!我地下年結婚~本來諗住結婚紀念日一定要再來~不過唔知佢close左之後,到時會唔會有新的一間Toscana呢??!!

跟麗嘉有點情意結，加上藉口替好朋友慶祝生日，再者又有信用咭優惠，便選擇到Toscana用膳。環境含蓄而堂皇，卻沒有華麗得令人卻步之感。一行四人，由於話題多不勝數，從彭浩翔的《出埃及記》講到聖經的《出埃及記》，然後友人不停地攪gag，雖然用膳足足花了三個鐘，但卻只有頭盤及甜品能用心品嚐……頭盤選了Parma Ham 及Tuna TartarParma Ham 食到一半發現一條豬毛物體，待應總管立刻替我們更換，並解釋因刨片時連帶表皮黏住，不過仍影響不了它的美味。那種鹹味不令人反感，來得很自然，非常受落。Tuna Tartar是待應姐姐介紹，混合蔥蒜的確一流。Pasta選了龍蝦茄子Linguine，口感彈牙，與一般慣性煮得太軟身的Linguine分別是大的。主菜選了牛仔柳、羊架、mixed seafood及小龍蝦，由於已談到天昏地暗，沒大留意各種主菜的味道，有點遺憾。印象中兩道菜中的龍蝦均煮得很好。之後有Tiramisu 作生日蛋糕，口感很軟身，加上中間一層尤如海綿般盡吸了酒，一面食、酒一面滲出，以前未食過酒味如此濃的Tiramisu，卻成了我的最愛。最後是朱古力拼盤，對我來說是太過甜膩，嚐

真的把它放下了太久, 今天不可以不寫了……生日當天當然要給自己一天假期, 睡醒便跟蒙牛乘車到麗嘉享用一頓期待己久的午餐, 到達時己是2時多, antipasti的食物都己被清得七七八八, 不過a la carte又不是太抵(雖然不用付鈔), 都是要一個set lunch吧可能平日於公司吃得太多Antipasti, 到了這兒都没有什麼特別意慾, 只隨便的拿了smoked salmon, speck及mozzarella, smoked salmon脂肪充實入口又不會太油膩, 美味極了, speck及parma ham則乾了點, 可能放得太久.頭盤的烤薯仔配杏仁片, 配搭雖然十分簡單, 但賣相及味道絕對給你一個超越五星水準的敦果, 有如一條蟲仔的烤薯, 賣相特別, 味道香濃, 每一口都充滿杏仁的香味, 十分美味主菜為osso buco燴牛膝, 份量雖不大,但牛味濃郁, 肉質腍滑得很, 牛骨中的精髓更令人想一吃再吃, 伴菜的mash potatoes及green bean味道雖淡, 但是配合濃郁的osso buco郤是中和了口味, 真的令人回味甜品是buffet style的, 雖然己感到九

今次是小弟的第一次食評, 希望大家多多指教.今晚我女朋友生日, 所以選擇了一間比較貴的意大利餐廳Toscana食晚餐. 進入餐廳, 環境不錯, 與外面中環嘈吵的街道有著強烈的對比, 感覺令人好舒服. 侍應的服務態度親切之餘, 不會過於打擾客人. 我們叫了兩個set dinner.1.Lobster with Parma Ham –好正, 龍蝦肉好新鮮, 火腿肉加桃肉, 一鹹一甜混在一齊吃, 感覺好特別.2.Turbot with Chanterelle Mushroom –魚當然不會腥, 不過令人驚喜的是最下層的薯蓉, 加上他們特製的Sauce. 掂!3.Home made Tagliatelle –我覺得全晚最好食的dish. 闊條麵整得好爽, 個ham sauce真係好好味, 而且成個配菜都好夾個麵, 而且不肥膩暫時係我食咁多間之中最好的一間.4.Veal Tegliata –主菜, 整體都不錯, 又係個汁好正. 不過有少少失手就係小牛肉熟了少少, 有點難切.5.Warm Chocolate, Raspberry fondant –甜品, 好精緻. 不過本人對甜品一直都不

與男友﹐2周年的晚飯﹐選了Toscana﹐7:30pm﹐到了這富極英式古典美的餐廳﹐侍應帶著我們坐到靠窗的檯。很喜歡這寧靜。是夜點了。2 客classic vegatable soup﹐一客Parma Ham Platter﹐一客龍蝦Linguine & mixed seafood......甜品﹐chocolate foudant & pear tart with vanille ice-cream。雜菜湯的味道很清新。Parma Ham﹐入口的感覺很好﹐不肥膩。男友說﹐比起之前他所吃的其他﹐這裡真的很好。龍蝦Linguine, 口感亦很好﹐硬度適中﹐龍蝦配上tomato sauce﹐一流。mixed seafood﹐也是tomato sauce﹐但是和Linguine 的味道不一樣﹐很好吃﹐卻不懂怎樣形容。mixed seafood有三文魚﹐帶子及龍蝦......等等......chocolate foudant﹐ok﹐是相像中的味道。可以再好。pear tart with ice-cream﹐原來tart 的份量很大﹐有一個大圓碟那麼大﹐最後﹐他們為我們分好了一半﹐才給我們。這個

本人一向喜歡意大利美食，喜歡它的簡單原味。看了諸網友的評論，趁LP大人生日，昨日去TOSCANA一償心願。頭盤叫了鵝肝帶子及PARAMA　ＨＡＭ，賣像極佳，味道都幾好。主菜是龍蝦ＬＩＮＧＵＡＮＡ，分量適中，味道極佳，暫時是在香港吃到最好的。甜品亦跟諸網友的意見，點了ＣＨＯＣＯＬＡＴＥ　ＦＯＮＤＡＮＴ，也不錯，但在香港吃過更好的。服務一流，雖是fine dining，但亦不過份熱情，我杯茶。

Everything is great in this restaurant. The professional service, beautiful setting and their delicious food. Parma ham was very tastyLobster Linguine was superbSirloin steak was tender and juicyPear tart with homemade vanilla ice cream was heaven!!

it was my parents' wedding registration anniversary (lol) and i suggested visiting this restaurant... The bread - I think they could be served warm, though i like one of the bread sticks as they have some sort of nuts and dried fruits in them.The olive oil also had a really nice taste.Tomato and orange soup - so so.Tempura scampi - quite freshLobster Zucchini - sauce and lobster quite good. Though the pasta was a bit too stiff for my likingBarbarie Duck Breast - Not as tender as i expected, and