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2014-04-29
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Linguini Fini is part of the Homegrown Foods movement, a pioneer of its kind in Hong Kong but lately it seems to have been forgotten a little - especially it's original mission. It still house-cures all of their salumi meats as well as making in-house pastas via extraction machines, or via manual method. They also have a sister restaurant Posto Pubblico which was born before this concept, and Stone Nullah Tavern does more trendier Chefy dishes with flair. Over here at Linguini Fini, they
Over here at Linguini Fini, they are doing a Pig's Feast promotion for $498 a head. Basically if you come with a table of 4 or more, you get a whole suckling pig and various other dishes to share!
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Salumi Platter - With Finocchiona, Lonza, Picante & Lardo Fat -
Also comes with some house Giardiniera pickles. The fennel sausages were really awesome and moist but the Lardo Fat stole the show, it was infused with the right herbs and salt and melts in your mouth, it was up to the best of the Italian Arnad, Colonnata, Cinta Senese and Spanish Iberico Lardo standards. Prosciutto ham meanwhile was a bit dry to my liking. Overall package: 7/10
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Bread Basket -.White Mersault Burgundy -
The 2nd bottle was much more oakier but more balanced. Drink up!
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House Made Burrata Cheese with Tomato, Basil, Olive oil, and Pepper -This Burrata is made of Mozzarella, Mascarpone and Ricotta cheese and is huge. I have had this many times, it is still decent albeit less Mozzarella-like than the usual offerings, but more like a Burracotta in taste. The succulent and sweet home grown tomatoes were actually my favourite component in the dish! ~ 7/10
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Homemade Spicy Pork Sausage with Roasted Garlic Mostarda - $108
This sausage seems to have grown in size !!
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Brooklyn Special Pizza - with Fried Eggplant, Roasted Pepper, Garlic and Mozzarella Cheese $248 18"
Remember Pizzeria Pubblico? This is now back inside Linguini Fini. This pizza was so big and based on the New York style pizza base.
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Spaghetti Pomodoro -House extracted and cooked to a very Al Dente state. Served with some pretty sour tomato sugo and basil. It was quite refreshing. ~ 7/10
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Fazzoletti pasta with Nose-to-Tail Ragu from Pork Testa, Veal and Beef Oxtail - $198A signature dish here. I thought the pasta sheets got thinner than in the past, which made them susceptible to being slightly overcooked too soft. Other than that, the ragu sauce was still rich and herbal, topped with grated Parmigiano Reggiano cheese. ~ 8/10 (except the egg pasta can be cooked to be less flappy)
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Roasted Suckling Pig Porchetta -Wow, it had a thin crispy skin and the aroma was the best of it's kind. The stuffing was very fragrant with the herbs. The meat was also tender and meaty for once - this was definitely one very high quality pig and with the sheer size of it.... I can't believe they give it out for only 4 people's reservation! Super addictive and done so well. Actually the skin being wafer thin was so Cantonese-Chinese than Italian or Spanish or Portuguese style, but somehow they pulled off this trick so well. ~ 10/10
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Roasted Potatoes with Rosemary and Sea Salt -
Done decently well with some crispy edges and well seasoned. A lot of places stuff up this simple carb dish in Hong Kong. But here they did it reasonably well. ~ 8/10
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Roasted Homegrown Organic Vegetables -Some veggies with the meat never hurts..
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Dessert Platter -Tiramisu, Chocolate cake, Blueberry Cheesecake, Almond & Berries Panna cotta, Mango Sorbet with Fresh Berries. The tiramisu is definitely different to the past wetter version in a chocolate cup - I prefer this one better for the right texture and taste. The Sorbet was refreshing and strong in taste. Overall, Tracy's desserts here have improved gradually and I actually am starting to enjoy them heaps! ~ 9/10
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You need to book this Pig's Feast by 2 Days Notice!
张贴
