Locanda dell' Angelo (已結業)

4.5

90 食評

味道

環境

服務

衛生

抵食

10409

跑馬地

$801以上

意大利菜西式

Amuse Bouche

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spotthefood

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Tucked away in a small area of Happy Valley, Locanda dell’ Angelo is a chef-owned Italian restaurant featuring a semi-open kitchen that takes up half of the narrow main dining area.It has a homey and contemporary decor, despite it is rather packed between each table.Chef Angelo Agliano stays true to his strength and the originality of Sicilian culture in providing mostly seafood and freshly made pasta dishes on the menu.We begin by having an amuse bouche, a thick and rich lentil soup with salmon

Tucked away in a small area of Happy Valley, Locanda dell’ Angelo is a chef-owned Italian restaurant featuring a semi-open kitchen that takes up half of the narrow main dining area.

It has a homey and contemporary decor, despite it is rather packed between each table.

Chef Angelo Agliano stays true to his strength and the originality of Sicilian culture in providing mostly seafood and freshly made pasta dishes on the menu.

Tomato, Walnut & French Baguettes

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Extra Virgin Olive Oil

We begin by having an amuse bouche, a thick and rich lentil soup with salmon tartare. Taking a very traditional Sicilian attempt, made with a whole lots of lentils to gives a significant saltiness without adding extra seasoning.

Beef Carpaccio with Arugula & Parmigiano, Light Mustard Sauce

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Baked Ricotta with Five Spices, Vegetables & 20 years Aged Balsamic

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Next is a beef carpaccio served with rocket salad, parmigiano reggiano and a tangy light mustard sauce. This classic Italian antipasti is always my favorite. When it hits my mouth, the thinly sliced bright red beef sirloin just melts away amazingly. The baked ricotta is also looking seemingly simple but impressive. The chunks of ricotta cheese is coated with five spices that pairs so well with the sweet balsamic glaze.

Hokkaido Sea Urchin Risotto with Fresh Wasabi & Chives

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Hokkaido Sea Urchin Risotto with Fresh Wasabi & Chives

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Followed by Hokkaido sea urchin risotto, it is definitely creamy and sweet, with fresh wasabi and a few pieces of roasted peppers that hit me after all.

Spaghetti “Mancini” Aglio & Olio with Dry Bell Peppers & Seabass Bottarga

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The spaghetti is excellently al dente, aglio e olio clinging on each strand of pasta. The garlic flavor isn’t very pronounced while the cured fish roe and fresh dill add a briny and bright flavor respectively.

Roasted Baby New Zealand Lamb Chop with Sauteed Spinach & Polenta

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Roasted Baby New Zealand Lamb Chop with Sauteed Spinach & Polenta

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Served with delicious sauteed spinach and cheesy polenta, the lamb chop is perfectly cooked medium rare as requested, tender and rich, which has been one of the best I have had in town!

Fresh Fruit Salad with Raspberries Sorbet

Finally, we end with a beautiful fresh fruit salad. It is served with a refreshing raspberry sorbet and edible flower that adds a fragrant touches to this.

I really enjoy their courteous service and such intimate environment, this high end Italian restaurant is surely recommended!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2017-05-31

用餐途徑

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eat_eat_everyday

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拍拖頭一年，每個月的25日都吃飯慶祝，留下不少回憶。自從分手後，25號便失去意義。離離合合，說一次分手，日子又重新計算，數也沒有意思。而且，再次走在一起，浪漫的心思不再。無意中找到跑馬地這間餐廳。豪宅區，連食肆都似乎有保證。偶爾想走出熟悉的環境，去些陌生的地方。碰巧相約的這夜，是25號。對於九龍人來說，跑馬地感覺偏遠，但其實搭地鐵去灣仔轉巴士，避過放工時間中環金鐘一帶的塞車，加上巴士班次都密，需時比想像中短。Locanda dell'Angelo，在黑夜中發亮。向著街尾的燈光走，來到餐廳門口。長型的餐廳，一邊是開放式廚房，一邊是餐桌。聽到廚房內廚具碰撞、煎煮食物的聲音，少不了誘人的香氣。餐桌由外至內一字形擺放的間隔不常見。沒有兩張並排的桌子。原來左右沒有人，私隱度好比坐房。等男友之際，店員送上餐牌，並簡單介紹。麵包籃有三款，五穀、蕃茄和橄㰖。暖暖的麵包，入口硬脆，中間實而不韌。五穀帶點粗糙的表面，咬下去比另外兩款多點口感。上面的燕麥微脆，殻物味清香。蕃茄是意大利麵包常見的味道。吃慣蕃茄香草的配搭，只剩下蕃茄稍為單調。本忘了店員說的第三款，但只要嘗一小口便肯定是橄㰖。偶爾吃到黑色的橄㰖碎

向著街尾的燈光走，來到餐廳門口。

長型的餐廳，一邊是開放式廚房，一邊是餐桌。聽到廚房內廚具碰撞、煎煮食物的聲音，少不了誘人的香氣。餐桌由外至內一字形擺放的間隔不常見。沒有兩張並排的桌子。原來左右沒有人，私隱度好比坐房。等男友之際，店員送上餐牌，並簡單介紹。

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麵包籃有三款，五穀、蕃茄和橄㰖。暖暖的麵包，入口硬脆，中間實而不韌。

五穀帶點粗糙的表面，咬下去比另外兩款多點口感。上面的燕麥微脆，殻物味清香。

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蕃茄是意大利麵包常見的味道。吃慣蕃茄香草的配搭，只剩下蕃茄稍為單調。

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本忘了店員說的第三款，但只要嘗一小口便肯定是橄㰖。偶爾吃到黑色的橄㰖碎，即使乾了沒有滲出油，但其香風韻依然。

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在氣氛的薰陶下，麻煩店員要了wine list。在云云選擇中，選了Chianti，跟男友分享上年分手後獨遊佛羅倫斯的味道。店員介紹了跟這支差不多價錢的一款，由一對瑞士夫婦在意大利釀製，「少點Tuscany的rustic，較fine」。雖然好奇，但留待下次再試。Chianti易入口理所當然，紅果味很重，light bodied，low tannin，有種年青、調皮的感覺。

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Amuse Bouche是西西里特色的蘭度豆湯三文魚他他。「湯味道重少少，是西西里的做法。」質地厚稠，味濃但不重，不似印度菜長久不散的餘韻。內有少少蕃茄粒，足以添上清新。

正中間的三文魚他他，就如海上飄浮的小島。

吃湯不用咀嚼，連三文魚都打成蓉。微鹹，很鮮。三文魚跟蔥，是無敵的拍檔。

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Buffalo Burrata Cheese with Tomatoes, baby Lettuce and Anchovies
前菜一人一款。芝士和蕃茄兩者都是至愛，對我們來說是毫無疑問的選擇。況且，這不是普通的Caprese Salad，用的是burrata cheese。跟水牛芝士一樣外表，切開才是精粹所在。芝士外層是mozzarella，中間包著軟滑的忌廉狀芝士。不同心情配不同芝士。活力充沛，喜歡mozzarella的軟彈口感。小鳥依人，獨愛burrata的柔滑濕度，讓我倆的心隨著忌廉溶化。

Buffalo Burrata Cheese with Tomatoes, baby Lettuce and Anchovies

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把體積較細的蕃茄一開四，而不是常見的大蕃茄切成一片片。蕃茄較嫩較甜，而且口感較佳。

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用上最嫩的生菜葉，細細塊，有點厚度，咬下去特別爽脆，而且清新的生菜味尤其濃縮。生菜上吊著幾條鯷魚。常聽說鯷魚未必人人好，實在不明所以。細小的魚仔，蘊含著濃郁的鹹鮮，叫人難以抗拒。怕太重味，只要配點生菜或蕃茄，那滋味不能錯過。加上，鯷魚營養價值豐富，為何得不到所有人的歡心？

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沙律以橄㰖油和香草醬調味，使芝士更滑更香，同時加點輕輕的黑椒刺激，完美配搭。簡單的Caprese Salad可以變得如此複雜，如此不平凡。

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Mediterranean Tuna Tartar with Eggplant, Caviar and Gastric Sauce Sicily style
選這個吞拿魚他他的原因，是魚子醬。去完伊朗旅行，買了幾罐裹海聞名的魚子醬，帶回來該家人朋友品嚐。細膩而悠久不散的鹹鮮，在一粒一粒的魚子裡爆發出來，那鮮味叫人難忘。領隊說，他最喜歡裹海的魚子醬，比俄羅斯偏鹹的出品好吃得多。沒有吃過俄羅斯出品，無從考究，但可以試試其他魚子醬，作個比較。

Mediterranean Tuna Tartar with Eggplant, Caviar and Gastric sauce

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碟子上有帶蜜糖味的醬，撒了點紅椒粉，甜甜辣辣的，配他他上微甘的沙律最佳。除了魚子醬的另一邊，是茄子蓉。從前農村的人渴望吃魚子醬，付不起錢，只好把茄子煮成蓉，因而茄子蓉有平民魚子醬之稱。拼在一起，原來兩者的味道很夾，對古時的人的智慧和創意，深感佩服。

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吞拿魚味道很鮮，香而不膩，不算太油。吞拿魚粒之間亦加了同樣大小的茄子粒作呼應和香草調味。他他的底部加了蕃茄，吃起來更加多汁又清新。

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魚子醬雖不及伊朗的Beluga，但鹹鮮幾香，餘韻不久但長，物有所值。

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Homemade Tagliolini with Langoustine, Spring Onion and Tomato Confit
當龍蝦太貴太奢侈時，海螫蝦是一個近似的選擇，是最高級的小龍蝦。上枱香噴噴，色香味俱全。

Homemade Tagliolini with Langoustine, Spring onion and Tomato confit

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蝦偏腍的肉質不及龍蝦的爽般好吃，但味道不錯。煎得很香。帶蒜香卻沒有蓋過自身的鮮甜，還有味鮮的蝦膏。

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Tagliolini據我所知，是扁意粉的一種。相比一般扁意粉Tagliatelle，Tagliolini較圓較薄，就像扁了的Spaghetti。較厚較彈牙的Tagliatelle配濃味的肉醬較多，較薄較軟彈的Tagliolini則配滑、輕的醬為主。自家製的Tagliolini很薄，入口極輕。個人不喜歡天使麵，嫌它沒有口感，這個類近，但有加了蛋輕輕的彈。翹在一起，難分難解，生怕太大力會把它弄斷。蕃茄汁味道很清很鮮，滑溜溜，少少厚稠，似是中式打茨的口感，猜是加了煮完意大利麵的水的效果。

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Fusilli "Mancini" with Salty Egg, Bacon and seasonal Green Asparagus
似Carbonara有蛋、煙肉和芝士，但做法截然不同。

Fusilli "Mancini" with Salty Egg, Bacon and Seasonal Green Asparagus

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相比上一道，螺絲粉的al dente口感更合口味。超喜歡硬硬地，少少韌的嚼勁。每一啖都是享受。

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煙肉切成粗條，咬起來更富口感，跟螺絲粉映襯。鹹度不高，是那種經咀嚼才慢慢滲出的鹹香，柔和地調味，帶出煙肉少有的細膩。

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把醬汁拌勻。不似carbonara以大量的芝士做出濃稠如忌廉的汁，味道細緻得多。加了鹹蛋，蛋汁偶爾有點明顯的鹹，滑溜之中有少少鹹蛋粉粉地嚡嚡地的感覺。以醬汁的濃厚度，用能夠沾上更多醬汁的螺絲粉，是正確的選擇。這道菜把大廚的功力發揮得淋漓盡至。

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Roasted Baby Lamb Chop from New Zealand with Spinach sautéed and Polenta
其實都飽了一大半。兩粉pasta的份量都不少。只是在好奇心推使下，點了一份second course兩固人分。幾款都想試，最後因為polenta而選了羊。雖然份量比想像細，但對我倆此刻的肚子來說就剛好。

Roasted Baby Lamb chop from New Zealand

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大學時期，跟爸馬遊威尼斯，忽然下起大雪，路左穿右插，四周的建築看起來一模一樣，毫無頭緒身在何方。慌忙之際，前方有間餐廳，不假思索走了進去，提早吃午餐，吃的是超新鮮的墨汁煮黑魚伴Polenta。自那次起，便愛上了。用玉米粉煮成，聽起來很容易，但做得好並不容易，吃過好幾次不是太粗糙，就是太乾，完全不是那回事。眼前這個有驚喜，淡淡的玉米味伴以適量的牛油香，很滑，跟法式薯蓉有幾分相似。

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幼嫩的菠菜葉煮得恰到好處，尚帶點爽。沒有多餘的調味，菠菜的葉青味很出，伴以蕃茄作平衡。

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來到主角。羊架表面煎至深啡，從橫切面看，包著一層薄薄的灰色和少許實色的脂肪，中間漂亮的深粉紅無可挑剔。一用石切下去，那軟嫩簡直使心跳加速，很想很想很想把肉送入口裡。刀輕輕拉幾下，肉便分離。入口相當嫩，但不會腍至沒有咬口，不斷滲出肉汁，夾雜輕輕的油脂。完美的肉質。不過，嗜羊的人可能會失望，一點羊羶都沒有，有點可惜。

Tiramisu served in tumbler glass with Coffee Ice
比傳統的tiramisu多一點創意。「食一啖coffee ice，清一清，再吃一啖tiramisu，隔住隔住，每一啖都試到最真既味。」

Tiramisu served in tumbler glass with Coffee Ice

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用刨到極幼的朱古力絲代替可可粉，再多一點都不會被粉嗆到。幼絲掛在杯邊，煞是好看。從旁邊見到mascarpone下面的十分濕潤的lady finger。趕快拍照，很期待！

先吃一口咖啡冰。濃郁的espresso入口冰凍，非常清新，香而不苦，提振味蕾的功效相當顯著。

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匙羹一下到底，有齊朱古力、芝士和手指餅。Mascarpone打得細滑，香濃卻輕盈。朱古力絲比可可粉細膩得多，少了可可的甘香，兩者的對比沒那麼強，但mascarpone更加突出，兩個做法各有所長。手指餅浸得夠濕，有帶甜的咖啡味，但沒有最愛的杏仁酒香，感覺就是差少少，算不上完美。跟咖啡冰是兩種完全不同的咖啡香，做成層次，不過亦因為濃郁的冰，以致手指餅的咖啡味被比下去。未盡完美，但都足以為晚餐畫上令人滿足的句號。

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最後，男友點了earl grey，以清香的伯爵茶配兩款小點作結。

大的那塊蛋香明顯，表面有肉桂和糖，口感很鬆。

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小的口感似蛋白糖meringue，稍為硬少少脆少少。沒有嚐錯的話，還有點椰香。

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星期二的晚上，小店全晚滿座。座位不多，但人手很足，帶位、介紹、斟酒、收碟全都很有效率。服務有五星級酒店的質素，唯獨上菜稍慢。為了即叫即做的美味，等得值得。這一夜在Locando dell'Angelo，是近來少有的難忘一夜。
多吃幾頓美食，少提幾次分手，或者我倆會更快樂。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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檢舉

張貼

評分

味道

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抵食

用餐日期

2017-04-25

用餐途徑

堂食

人均消費

$1100 (晚餐)

推介美食

zia zia~~

等級4

225

Quite a few months ago, one of the tea cafes in Happy Valley closed down. The tea cafe was literally around the corner from where I live, so I was hoping that there would be another restaurant replacing the space. So, I was a bit excited when a couple months later, the space was boarded up with signs saying a new restaurant was opening up soon!
Come the end of last year, Locanda dell' Angelo opened! The menu is quite a bit more expensive than the previous tea cafe, so I decided that I would consider checking out the restaurant when a special occasion comes along! Since I am traveling during godbro XO's birthday month, I will not be able to join his extravagant celebration. Well, this is a special occasion, and godbro XO loves checking out new restaurants, so I booked Locanda dell' Angelo to celebrate XO's birthday over a month early in March!

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If you know the Happy Valley area, it's not too hard to find Locanda dell' Angelo, even though it is tucked away from the main roads. Happy Valley is like a grid, so you just have to make sure you are at the right side street to find the restaurant! Also, the big red ham carving station is hard to miss!

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Inside the restaurants, it feels very cozy, but it's not so crammed that you feel like you are dining with your neighbors! There are not that many tables in the restaurant, and we were told that the restaurant is intended to be small so that the chef can personally make every single pasta dish! And, as we could see from the open kitchen, Chef Angelo Agliano was making all the pasta and risotto dishes, and it was delightful to watch!

Giavi Conegliano Valdobbiadene DOCG Prosecco Superiore Brut

Since it's XO's birthday, of course, we needed some bubbly! As we are in an Italian restaurant, we ordered a bottle of Prosecco for the occasion!

After we placed our order, the server presented us with this bread basket filled with three different types of bread--tomato, olive, and wheat bread!

Tomato and Wheat Bread

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The bread carried a delightful flour aroma that only comes from bread that's made with good quality flour! The wheat bread had a light nutty flavor while the tomato bread had a robust tomato flavor and the olive bread had a pungent flavor! I especially liked the tomato bread!

Next, we were served an amuse bouche, which was a lentil soup with salmon puree!

So, this amuse bouche is definitely more than a bite, and we were grateful that we got more than a bite of this silky lentil soup! I thought lentil soup is supposed to be chalky, but this was nothing like that! The soup was very delicious, and the salmon puree added another dimension to it with the salmon's natural oiliness and salinity!

Carpaccio di Manzo classico con Rucola e Parmigiano, salsa leggera alla mostarda

Carpaccio di Manzo classico con Rucola e Parmigiano, salsa leggera alla mostarda: The beef carpaccio was sliced very thinly, and the mustard sauce balanced out the peppery flavor of the arugula, so each bite of beef, parmesan cheese, arugula, and mustard sauce had a perfect balance! I usually don't like arugula, but in this case, I didn't find the arugula to be bitter!

La Ricotta speziata al forno con verdurine e Balsamico invecchiato

La Ricotta speziata al forno con verdurine e Balsamico invecchiato: Chef Angelo completely altered my dislike of ricotta! I would have never ordered anything with ricotta cheese, but since this is a signature dish, I told godbro XO that if I don't like the ricotta, he can have it while I would take his unwanted veggies, but neither one of us gave up anything to each other! I had issues with the powdery texture of ricotta, but this baked ricotta was nothing like that! It had a soft yet toothsome texture and had a distinctive cheese flavor that I've never experienced before! The tomatoes definitely came from Italy; I like to cook with canned San Marzano tomatoes because of their rich flavor, and the tomatoes in this dish not only had the rich flavor, but they were equally fresh as well! (I'm slightly obsessed with tomatoes if you can't tell already!)

Spaghetti “Mancini” all Aglio, Olio, Peperoni Secchi e Bottarga di Branzino di Lenza

Spaghetti “Mancini” all Aglio, Olio, Peperoni Secchi e Bottarga di Branzino di Lenza: Even though I'm not a big fan of bottarga, the bottarga flavor in this pasta was profound but not offensive, and I couldn't stop eating this spaghetti because of its perfect al dente doneness!

Risotto mantecato con i Ricci di Hokkaido, Wasabi fresco e Erba Cipollina

Risotto mantecato con i Ricci di Hokkaido, Wasabi fresco e Erba Cipollina: For over 15 years, I've been telling people that the best risotto I've ever had was from this small restaurant in Rome that our tour guide/driver took us, but now, I can tell you the best risotto I've ever had is from Chef Angelo Agliano! For the lack of a better description, this risotto was a flavor bomb with its luxurious cream flavor intertwined with the pungent flavor of the Hokkaido uni and occasional bursts of fresh wasabi! And, the texture, oh the texture! This risotto was perfectly al dente, not a single bit of mush to be found; it was perfectly plump with a toothsome center! This risotto has stamped a permanent flavor memory in my mind!

Vovo Barzotto con Funghi Misti, Scalogno e Tartufo nero

Vovo Barzotto con Funghi Misti, Scalogno e Tartufo nero

Vovo Barzotto con Funghi Misti, Scalogno e Tartufo nero: Just about anyone knows XO love, love, loves black truffle! At first sight, the amount of black truffle seems a bit extravagant, but this turned out to have just the right balance as this soft egg had an extremely flavorful yolk! Each bite felt very indulgent with the aromatic black truffle, fragrant mushrooms, gooey egg yolk, runny egg white, and soft silky baby spinach!

Carre d’Agnello cotta all aglio e timo con Spinacini saltati e Polenta al Taleggio

Carre d’Agnello cotta all aglio e timo con Spinacini saltati e Polenta al Taleggio

Carre d’Agnello cotta all aglio e timo con Spinacini saltati e Polenta al Taleggio: After going to New Zealand last year, I discovered that their lamb is not gamey and very tasty! This lamb chop was a perfect medium rare, and the cheesy polenta was delightfully fluffy!

Macedonia di Frutti freschi con sorbetto ai Lamponi

Macedonia di Frutti freschi con sorbetto ai Lamponi: After all the indulgent dishes, I had to order a fresh fruity dessert! I don't know Italian, but this dessert caught my eyes with Macedonia in its name as my best friend is Macedonian! With google translate, I found out Macedonia in Italian actually means fruit salad! The cubes of fruit were all sweet by nature, and the passion fruit sauce and raspberry sorbet complemented the fresh fruit with a slightly acidic tart flavor!

Tiramisu servito nel bicchiere al Caffe ghiacciato

Godbro XO ordered a little "pick me up" for his dessert! Of course, it's a tiramisu, which literally means pick me up! I love tiramisu, so XO was nice enough to share his dessert with my sweet tooth!

Tiramisu servito nel bicchiere al Caffe ghiacciato

Tiramisu servito nel bicchiere al Caffe ghiacciato

Tiramisu servito nel bicchiere al Caffe ghiacciato: Just about every time I have tiramisu, I'd choke on the cocoa powder because I would accidentally inhale the cocoa powder! Not the case with this tiramisu as it is topped with shaved cocoa. The tumbler was filled with a silky smooth mascarpone cream with spongy ladyfinger pieces hidden in the bottom! The other glass with filled with coffee ice, a perfect pick me up! When I combined the coffee ice with the tiramisu in the tumbler, it added a fun crunchiness to the creamy tiramisu!

To conclude our delectable dinner, I had a caffe latte while XO had his espresso!

Pistachio Cookie and Macaroon

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Our coffees came with these complimentary cookies, XO let me have all of them since he has nut allergies! The pistachio shortbread cookie had a strong butter flavor and softly crumbled as I bit into it. The macaroon had a strong but not overwhelming coconut flavor and a nice crisp texture!

I'm so glad that Locanda dell' Angelo turned out to be a perfect pick to celebrate godbro XO's birthday! The dinner was absolutely delicious, and each course was memorable in its own way! I can't believe the best risotto in the world has landed around the corner from where I live! XO and I have been talking non-stop about this risotto! We just can't help it! I think I've already made XO's birthday this year very memorable before he official kicks off his month-long celebration!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2017-03-15

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$1300 (晚餐)

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