Linguini Fini (已結業)

3.5

3.5

102 食評

味道

環境

服務

衛生

抵食

|

5821

中環

$201-400

意大利菜美國菜薄餅無肉餐單

58

21

10

Chocolate Banana Cake

3 已推介

spotthefood

等級4

316

0

Voila! The meatball champion is here! Before I review who has created the tastiest meatball, let us go thorough the meatball lineup at the meatball challenge.On this International Meatball Day, 6 of Hong Kong’s famous chefs gather to go against each other at Linguini Fini and serve up their signature meatball dishes. They include Chef Aarik Persaud and Chef Tom Brimble from Butcher’s Club, Chef Steve Ma from Jamie’s Italian, Chef Fabrizio Napolitano from NOM, Chef Vito Chiavacci from La Polama,

更多

Voila! The meatball champion is here! Before I review who has created the tastiest meatball, let us go thorough the meatball lineup at the meatball challenge.
On this International Meatball Day, 6 of Hong Kong’s famous chefs gather to go against each other at Linguini Fini and serve up their signature meatball dishes. They include Chef Aarik Persaud and Chef Tom Brimble from Butcher’s Club, Chef Steve Ma from Jamie’s Italian, Chef Fabrizio Napolitano from NOM, Chef Vito Chiavacci from La Polama, Chef Stefano Rossi from Pirata and finally Chef Vinny Lauria from Posto/Linguini Fini/Stone Nullah Tavern.

At the first round of press event, we, along with special guests Chef Harlan Goldstein and Gregoire Michaud of Bread Elements, are invited to taste and score these finest meatballs.

The Ricky Rozay

We first loved the Jamie’s Italian meatball sliders, which are served on Jamie’s favourite wooden Italian plank, made with a nutty pistachio mortadella, roasted red pepper tomato sauce and whole grain sunflower seeds ciabatta.

Gennaro’s homemade meatballs

Gennaro’s Homemade Meatball Slider

On the second round, the signature Not Only Meatballs impresses us with its flavorful and creamy oxtail tongue and ricotta cheese filling that is fried similar to potato croquettes, but have a stronger liking on the texture from La Paloma’s meatball.

NOM Italian beef meatballs, Neapolitan ragout, paccheri pasta, ricotta cheese

La Paloma Catalan style homemade meatballs with cuttlefish & green peas

Lastly, the My Mama’s Meatballs from Pirata is too dry and bland to my liking, especially that dull and lack-of-characteristic tomato sauce, my highly anticipated signature veal meatballs from Posto Pubblico does not disappoint me whereas has given the best texture, best taste and best tomato sauce with a generous shaves of parmigiano reggiano.

M.M.M My Mama’s Meatballs

Posto Pubblico veal meatballs

And the winner goes to…drumroll…Postal Pubblico veal meatball! Congratulation to Chef Vinny Lauria to be crowned as the best meatball creator in town! Obviously, they really know how to make their meatball!
The second and third round will be held on 16 and 17 March at Linguini Fini, where guests will savor an 8-course menu with meatballs along with caprese salad, spaghetti pomodoro, chocolate banana cake and many more from Linguini Fini. I wonder which is your favourite meatball dishes!

Spaghetti Pomodoro

The second and third round will be held on 16 and 17 March at Linguini Fini, along with caprese salad, spaghetti pomodoro, chocolate banana cake and many more from Linguini Fini. I wonder which is your favourite meatball dishes!

Chocolate Banana Cake

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2016-03-11

用餐途徑

堂食

用餐優惠

試食活動

推介美食

laristam1120

等級4

171

2

對於意粉的認識有幾多？澳洲讀書時，只認識到Angel hair, Spagetti, 其他實在一竅不通~ 以意粉為名的餐廳 - Lingini Fini, 早在舊址L Place 其實已經嘗試過，當時的口味完全不是我杯茶，根本沒想過會重臨這家店。機完巧合之下，來到了於Soho的新店，能否一改以往的看法呢？掛著的是意粉喔~通常在酒吧，小杯的Cocktail都有飲管，但這裡反而沒有？是店員忘了嗎？細問之下，原來才知道這裡是實行以"由頭食到尾"的概念! 為了減低浪費，由供應商到有機農場產品，到自製的食物，都是採取零塑膠，而廚餘堆肥系統會供應作後花園的肥料! Fried Calamari $88滿滿的一碟炸魷魚，還有炸茄子片和蕃茄皮，送啤酒一流，沾上旁邊的蕃茄香草汁，酸酸甜甜的。Homemade Spicy Pork Sausage $108超惹味辣肉腸! 混合牛和豬這兩種肉，口感變得更豐富，切開時入面的辣汁多得滿瀉，所以每一口都感到辣。但辣味只會停留在口腔，配上啤酒實在一流! Italian Xiao Long Bao $168小籠包? 原來是意大利板的小籠包，特別的是做得帳卜卜，餡料不算

更多

對於意粉的認識有幾多？澳洲讀書時，只認識到Angel hair, Spagetti, 其他實在一竅不通~ 以意粉為名的餐廳 - Lingini Fini, 早在舊址L Place 其實已經嘗試過，當時的口味完全不是我杯茶，根本沒想過會重臨這家店。機完巧合之下，來到了於Soho的新店，能否一改以往的看法呢？

掛著的是意粉喔~

通常在酒吧，小杯的Cocktail都有飲管，但這裡反而沒有？是店員忘了嗎？細問之下，原來才知道這裡是實行以"由頭食到尾"的概念! 為了減低浪費，由供應商到有機農場產品，到自製的食物，都是採取零塑膠，而廚餘堆肥系統會供應作後花園的肥料!

Fried Calamari $88
滿滿的一碟炸魷魚，還有炸茄子片和蕃茄皮，送啤酒一流，沾上旁邊的蕃茄香草汁，酸酸甜甜的。

Homemade Spicy Pork Sausage $108
超惹味辣肉腸! 混合牛和豬這兩種肉，口感變得更豐富，切開時入面的辣汁多得滿瀉，所以每一口都感到辣。但辣味只會停留在口腔，配上啤酒實在一流!

Homemade Spicy Pork Sausage

Italian Xiao Long Bao $168
小籠包? 原來是意大利板的小籠包，特別的是做得帳卜卜，餡料不算多，但勝在皮夠薄，一整隻吃起來不算太滯胃。加上30年的Balsamic sauce，就像小籠包的醋，只是酸味比較温和。

Italian Xiao Long Bao

The Bronx Special 18" Pizza $308
18吋大的薄餅，豐富的材料有莫蕯里拉芝士、肉丸、意大利辣腸和羅馬式烤豬肉(porchetta)-意思是連皮烤的豬肉。雖然薄餅用手食是最好，但這塊大得用刀叉食才行~

The Bronx Special 18'' Pizza

Uni Macheroni Carbonara $188
[必食推介] 海膽和意粉竟能扯上關係? Carbonara伴上海膽後，海膽很容易便粘上意粉，意外地合拍。意粉帶上海膽的鮮味，令白汁的味道更加提升，比起蛋黃，更加引人入勝!

Uni Macheroni Carbonara

Linguini Fini w Fragrant Grass $118
友人跟我說是臭草的時候，真的以為自己聽錯了? 利用臭草 (是的~ 用來煲綠豆湯水的臭草)來做的意粉，味道嘛，真的很個人，對於我來說很新鮮，但味道卻一般般!

Linguini Fini w Fragrant Grass

Dry Rubbed Hanger Steak $168
[必食推介] 牛扒吸收了洋蔥汁，其實稱不上是洋蔥汁? 只炒洋蔥時，時間比平時的炒得更長時間，呈現啡色，所以洋蔥本身的味道也不覺。而牛扒夠軟腍，而邊為香口，正!

Dry Rubbed Hanger Steak

Garlic Butter Black Cod $188
香煎銀鱈魚，不用怎樣切便能把肉分開，雖然魚看似很厚身，但魚肉是嫩的，底下的Kale煮軟後，非常的軟腍，吸入汁後很不錯~

Garlic Butter Black Cod

Caramel Apple Pie $78
[必食推介] 蘋果批入面的蘋果經烹調後還是脆口。反而喜歡沒太多的肉桂味，皮很脆有點像餅乾，而入面的蘋果還是爽口的。

Caramel Apple Pie

Chocolate Banana Cake $78
[必食推介] 對於女生來說，這個香蕉朱古力蛋糕實在非常邪惡!! 濃郁的朱古力完全滲入蛋糕之中，夾著一片片的香蕉，很容易吃胖，食完先算吧~

Chocolate Banana Cake

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2015-01-27

用餐途徑

堂食

人均消費

$300 (晚餐)

推介美食

supertaster mel

等級4

587

74

Linguini Fini has got a new home in Soho on Elgin Street right by the escalator! I like the decor here better than its old shop in the L Place as it is more bright and chic while airy with the open walls. It's even got a little garden area in the back where they recycle any leftover food for use in planting herbs and tomatoes which looks a great space for a private party IMO. Helmed by Chef Vinny Lauria, the food here is casual New York Italian with a focus on farm to table and nose to tail dini

更多

Linguini Fini has got a new home in Soho on Elgin Street right by the escalator! I like the decor here better than its old shop in the L Place as it is more bright and chic while airy with the open walls. It's even got a little garden area in the back where they recycle any leftover food for use in planting herbs and tomatoes which looks a great space for a private party IMO. Helmed by Chef Vinny Lauria, the food here is casual New York Italian with a focus on farm to table and nose to tail dining - I'm told that everything is homemade and they like to use local produce whenever possible. I've been to Linguini Fini before and found the prices to be quite reasonable so I was looking forward to trying some of their new dishes along with classics as well.

Fresh linguini made everyday~

We got here just in time for its Happy Hour special - free flow Pabst Blue Ribbon beer and chicken wings for $98 only! Available Monday to Friday from 5-7pm. I would have liked the wings to be juicier as they are a bit on the dry side but it's a great deal for the price.

free flow Pabst Blue Ribbon beer and chicken wings

For those who don't like beer (me!), they also have a wide selection of cocktails and I was recommended the Whiskey Smash ($68) with whiskey, citrus and mint on the rocks. I'm not a big fan of whiskey in the first place but this drink went down surprisingly well as it wasn't strong in whiskey at all with a well-balanced acidic flavor.

Fried Calamari ($88) - homemade old bay, zucchini, chilies with spicy 'nduja laced marinara sauce. The calamari could have been crispier but I liked the fried zucchini and especially the spicy marinara sauce which enhanced the flavors tremendously. [3.7/5]

Homemade Spicy Sausage ($108) - with peppers and onions, chili and oregano mustard, the sausage was really spicy but at the same time quite salty as well (not sure if it is due to the spices in the sausage or not). [3/5]

Homemade Spicy Sausage

The Bronx ($308) - New York Style 18" pizza with fresh mozzarella, porchetta, pepperoni and meatballs. The pizzas here are only available in one size so it's perfect for sharing with friends! Though it's not cooked in a special pizza oven (brick/wood-fired), the pizza here was still solid with a crispy crust and delicious toppings. This one is for the meat lovers out there though next time I would want to try the classic Magherita. [4/5]

Fragrant Grass Infused Linguini Fini ($118) - one of the classic pastas here with a new twist. I was told that this used to be served with sheep's milk cheese sauce so it can be quite pungent along with the grass infused pasta so the new and improved version uses Parmesan cheese instead. I've never tried the old version but I didn't find this repelling at all - in fact it tasted quite normal and a tad dry actually. [3.5/5]

Fragrant Grass Infused Linguini Fini

Italian "Xiao Lung Bao" ($168) - pork filled agnolotti, tomato sauce, chili oil and 30 year balsamico. It was an interesting take on the classic xiao lung bao with an Italian twist and I would have loved more balsamic! Keep pouring! [4/5]

Italian ''Xiao Lung Bao''

Radiatore Alla Vodka ($148) - spicy 'nduja laced cream sauce, fresh mozzarella and basil. Obviously this reminds me of the the Spicy Rigatoni Vodka at Carbone but they actually taste quite different as the one at Carbone is more creamy and subtle while the one here has a heavier emphasis on the spiciness. If you like really spicy pasta, then this one is for you. [4/5]

Radiatore Alla Vodka

Baked Macheroni Carbonara ($188) - with sea urchin, homemade lardo, egg yolk and breadcrumbs. Hands down my favorite pasta dish of the night! Too often, I've seen restaurants try and fail to integrate the delicate flavors of uni into cooked dishes but I think this is the first time I've seen it work. The fresh and deliciously sweet uni was mixed with the rest of the pasta which ended up lending a creamy texture that typically would have been provided by eggs, so the flavors and textures were light and yet delicate. [4.6/5]

Baked Macheroni Carbonara

Garlic Butter Black Cod ($188) - with kale, lemon, capers and anchovy. The fish was cooked perfectly as it was flaky soft with rich flavors! [4.2/5]

Garlic Butter Black Cod

Dry Rubbed Hanger Steak ($168) - with caramelized onion aioli. This was my favorite dish of the night as the hanger steak was tender yet juicy with an excellent quality for the price! I'd prefer this over the one at The Continental which costs more and doesn't taste as great. [4.8/5]

Dry Rubbed Hanger Steak

Grilled 1/2 Chicken ($158) - with chili, lardo and honey glaze. The mains just continue to shine as I love the honey glaze on the chicken which was moist and succulent. [4/5]

Grilled 1/2 Chicken

Chocolate Banana Cake ($78) - killer combo with chocolate and banana. No words needed. Just EAT. [4/5]

Chocolate Banana Cake

Caramel Apple Pie ($78) - I love the chunky pieces of apple used in the pie but would have liked it if the pie crust was thinner and softer. [3.5/5]

Caramel Apple Pie

Verdict - a great place for casual New York Italian dishes with an excellent price to value ratio.

Follow me on Facebook: www.facebook.com/supertastermel

Follow me on Instagram @supertastermel

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐途徑

堂食