Jamie's Italian (已結業)

3.5

3.5

413 食評

味道

環境

服務

衛生

抵食

|

13150

銅鑼灣

$201-400

意大利菜海鮮薄餅漢堡包

180

108

95

Fish in a bag

13 已推介

local foodie

等級2

7

0

8月是我的生日月，所以不停四出搵食。幾年前JAMIE'S ITALIAN開業時已經想到此一嚐，但不知為何一直都沒有來過，這星期日，終於來到Jamie's Italian。大約一點到餐廳，未有太多人，我們兩人坐到半圓的卡座，座位間空間充足，環境、燈光非常舒適。先點了一杯passion fruit mojito，感覺清新，唔會太甜。再看看menu，都是非常classic之菜式。starter 點了 Mussels in'nduja cream sauce, classic dish - spicy italian meat balls因為前一晚去了King Kudwig 食豬手，所以今晚main 點了venetian seafood stew, fish in a bag. 店員見我們點了mussels，建議我們點一客garlic bread。剛焗出來的garlic bread，香味四溢，中間塗了香草🌿、butter、garlic ，麵包好light，鬆軟可口，雖然塗了butter，但入口仍覺輕盈。再加埋mussel 個sauce 好好食！極之推介！mussels都未食到一半，跟著上的並不

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8月是我的生日月，所以不停四出搵食。
幾年前JAMIE'S ITALIAN開業時已經想到此一嚐，但不知為何一直都沒有來過，這星期日，終於來到Jamie's Italian。大約一點到餐廳，未有太多人，我們兩人坐到半圓的卡座，座位間空間充足，環境、燈光非常舒適。

先點了一杯passion fruit mojito，感覺清新，唔會太甜。再看看menu，都是非常classic之菜式

Passion fruit mojito

starter 點了 Mussels in'nduja cream sauce, classic dish - spicy italian meat balls

因為前一晚去了King Kudwig 食豬手，所以今晚main 點了venetian seafood stew, fish in a bag. 店員見我們點了mussels，建議我們點一客garlic bread。剛焗出來的garlic bread，香味四溢，中間塗了香草🌿、butter、garlic ，麵包好light，鬆軟可口，雖然塗了butter，但入口仍覺輕盈。再加埋mussel 個sauce 好好食！極之推介！

Messels in'nduja sauce

mussels都未食到一半，跟著上的並不是meat balls，而係main dish seafood stew

味道很好，只係海鮮份量唔太多，得一隻大蝦，一顆帶子，少量魚、蝦仔、蜆等

到呢個時候，我們要特別請店員暫緩上其他菜，因為上菜太快，來不及食已經凍左⋯⋯少少美中不足。當我們食到差不多，再示意可以再上菜，但還是未見meat balls ，反而上了fish in a bag, 其實係以紙包住魚去焗，一打開包著的紙，已聞到香味撲鼻，魚焗得剛好，sauce以蕃茄、香草、garlic、洋蔥等調制，再灑上點點檸檬汁提味，將原本平平無奇嘅龍脷處理得極之出色！

最後發現原來店員漏了meat balls的單，所以原來的starter終於出場。常常在電影上看到Jamie 煮不同的菜式，meat balls 係其中一樣他經常煮的家庭菜式，所以有一點特別的期待

，但meat balls 實在令我失望，sauce味道很好，但肉質有點乾，估計是焗過了火

spicy meat balls

總體來說，食物水準非常高，未有負Jamie 之名，有些微小失誤，但值得原諒，食物份量足、價錢亦合理。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2018-08-26

用餐途徑

堂食

人均消費

$500 (晚餐)

推介美食

wpk299

等級1

4

0

What a pleasant evening of friends gathering! It's the first visit for all four of us, so we were kinda excited!The waiters welcomed us with their pleasantly polite manners and introduced us to their signature dishes. (I can't remember the proper names of the dishes since some aren't even on the menu)So we had "bread with cherry tomatoes, ham n rockets(?)" ,apple coleslaw, lobster pasta, rib eye steak (with truffles butter), fish in a bag. The lobster was huge and really juicy, only that the pas

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What a pleasant evening of friends gathering! It's the first visit for all four of us, so we were kinda excited!
The waiters welcomed us with their pleasantly polite manners and introduced us to their signature dishes. (I can't remember the proper names of the dishes since some aren't even on the menu)
So we had "bread with cherry tomatoes, ham n rockets(?)" ,apple coleslaw, lobster pasta, rib eye steak (with truffles butter), fish in a bag. The lobster was huge and really juicy, only that the pasta portion was really small, still it was delicious. The fish in a bag was kind of plain, but hv to say the cous-cous absorbed all the juice so it tasted quite nice. The rib eye was the best dish of the whole meal- cooked just right, tender and juicy, and along with the chips and the truffle butter, it was heaven😋.
For deserts, we had strawberry & cream and epic brownie. The brownie was warm and soft on the inside, slightly crispy on the outside, along with the vanilla ice cream, I enjoyed it a lot. The strawberry & cream was light and tasted very satisfying. We had a truely enjoyable meal and I certainly look forward to a second visit soon!

Bread (...thinggy...)

Strawberry & cream, Epic brownie

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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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

2015-02-23

等候時間

10 分鐘 (堂食)

人均消費

$350 (晚餐)

推介美食

Emptyplates Gang

等級3

56

17

6.5/10 plates emptied!近期在“香港最熱”除了Gordon Ramsey，要數Jamie Oliver。其實他一直都是以快速烹調健康美食出名, 並且提倡用最新鮮和健康的食材。由於製作方法簡單，很多人跟著他的烹調節目和書學著做也可以把食物做得好吃，因此他曾一度風頭無兩，名聲大噪但同時他也是個毀譽參半的明星廚師，感興趣的朋友上Google一查便知他的主題餐廳在香港落戶後引起了一片風潮，很多食評隨之誕生這家餐廳和他的人一樣——毀譽參半。我們吉碟幫也不落人後，實地追擊了一下這家熱門餐廳。Carly提前一個月在網上預訂了7人檯但我們並沒有抱很大期望因為我們知道Jamie’s出品實質上是簡單的家庭式食品和商業炒作的結合。Jamie Oliver, the celebrity chef who is renowned globally for his inspired dishes & homemade cooking; his style traces back to originality, simplicity and healthy cooking of Italian

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6.5/10 plates emptied!
[Written by Carly in English, Gobay in Chinese]

近期在“香港最熱”除了Gordon Ramsey，要數Jamie Oliver。其實他一直都是以快速烹調健康美食出名, 並且提倡用最新鮮和健康的食材。由於製作方法簡單，很多人跟著他的烹調節目和書學著做也可以把食物做得好吃，因此他曾一度風頭無兩，名聲大噪但同時他也是個毀譽參半的明星廚師，感興趣的朋友上Google一查便知他的主題餐廳在香港落戶後引起了一片風潮，很多食評隨之誕生這家餐廳和他的人一樣——毀譽參半。我們吉碟幫也不落人後，實地追擊了一下這家熱門餐廳。Carly提前一個月在網上預訂了7人檯但我們並沒有抱很大期望因為我們知道Jamie’s出品實質上是簡單的家庭式食品和商業炒作的結合。

Jamie Oliver, the celebrity chef who is renowned globally for his inspired dishes & homemade cooking; his style traces back to originality, simplicity and healthy cooking of Italian and American dishes. Having a branch opened in Hong Kong, created such uproar amongst foodies in Hong Kong, but at the same time, stirred a wave of mixed reviews. Some say that this has been a downright disappointment, while others claim that Jamie’s Italian is the spot for affordable good food. Let’s be fair – Carly booked a group of 7 for lunch one month ahead, anticipation was inevitable but expectations were not high as we wanted to give a fair judgment for Jamie’s Italian as an additional Italian, slightly Americanized restaurant chain in Hong Kong for the food lovers to get a taste of what it means by organic, homemade style of cooking.

Carly was quite in awe of the spectacular high ceiling and contemporary interior decor at Jamie’s Italian – a concrete wall of modern colorful hand painted portrait of Asian mermaid beauty and flower blossoms with the Chinese characters of “Pearl of the Island” (島上明珠) was the most eye‐catching. The open kitchen clearly showed how the team was spending time cutting fresh & cured meat, making pasta, cutting cheese. Bundles of dried ham, onions, and sausages stringed together, hanging on top of the shelves. A vintage mixture of high tables, half‐circled leather sofa, and table for two laid out the setting which is quite family friendly and also suitable for any size of social gathering.

進入了餐廳後，我們發現整個裝潢很有歐洲美國混合的風格，他們連洗手間都不放過，還有點復古的味道，非常有趣。店裡的大水泥牆上有著亞裔美人魚和 “島上明珠”的字樣。開放式的預備廚房裡吊著一串串的洋蔥和蒜頭，還有幾隻倒吊的風乾火腿我們還能清楚看到一部部紅色的切火腿機，芝士切片機和意粉機。這裡很有意大利餐館的風格，還間接展示給客人看餐廳用的意粉都是新鮮製作的。座位方面有適合大班人聚會的卡位皮凳，適合兩兩聊天的吧台，四人家庭式的木圓檯，就環境而論適合各式的聚會

Bellini | Prosecco & peach puree |

Bellini | Prosecco & peach puree | HKD45
Starting the meal with a glass of champagne based bellini, Prosecco, a relatively dry taste of Italian sparkling white wine. The spoon of peach puree gave the drink a right kick of sweetness and sourness, not so much fruity but not bad.
Prosecco是意大利氣泡酒，這杯Bellini是由其作基底加上桃子蓉調製成。桃子的甜味較好
地平衡了Prosecco的酸硬，而且使果味馥郁味道還算可口外形靚麗，金黃色的液體上有
一勺大小的粉紅桃子蓉，很清新怡人。

[Starters & Planks] 前菜 &小吃

Spinach & Taleggio Croquettes | with basil mayo

Spinach & Taleggio Croquettes | with basil mayo | HKD70
Carly was feeling skeptical about ordering croquettes at an Italian restaurant but to her surprise, the croquettes were crispy on outside, and quite flavorful with loads of chopped spinach melted together with the taleggio, semi‐soft, smear‐ripened Italian cheese. It was quite chewy on the palate yet not as pungent as it should have been. The extra dip of basil mayo made the croquettes even more flavorsome as the basil herb aroma coped well with this delightful snack.

Spinach & Taleggio Croquettes | with basil mayo

Croquette也是Carly的至愛之一，基本去歐式餐廳必點。這裡的做法十分傳統到位，土豆、麵粉、菠菜和芝士——外皮有脆實的口感，炸得挺透；作為餡料的菠菜和意大利芝士Taleggio融為一體這種芝士本身就很軟身而且香味複雜，加上適當的羅勒蛋黃醬調味味道和口感都不俗。

[Pasta] 意粉

Sausage Pappardelle | Braised fennel sausage ragu with incredible Chianti, Parmesan & pangrattato |

Sausage Pappardelle| Braised fennel sausage ragu with incredible Chianti, Parmesan & pangrattato | HKD80/135
Interestingly, the sausage ragu being grinded into bits and pieces tasted quite like beef rather than pork. Chianti, any wine that is produced from the Chianti area of central Tuscany in Italy created a taste of red wine braised beef cheeks kind of flavor to the dish. Finely shredded Parmesan and pangrattato, the dried type of bread crumbs were sprinkled on top of the pasta for breading and crumbing foods, adding an extra subtle hint of coconut. Everyone thought that the pappardelle looked weird as it was not the usual broad ribbon stripes of pasta you see at other places, Jamie’s Pappardelle were curled up on the side like a caterpillar. Pasta texture was both al dente and too soft, tasted average with a weird combination of braised red wine beef and nutty bread crumbs.

協助我們點餐的侍應推薦了這款意粉，說是用自家製的豬肉腸烹調成肉醬 (Ragu就是肉醬的意思)的肉醬意粉Jamie餐廳的意粉一直是讓人稱道的，因為是鮮製而不是超市裡一包包的乾意粉。可是這裡的Pappardelle有點不同於我們平時看到的寬麵，而是一種類似公仔麵的卷面它的“卷”都是粘在一起的，所以口感有軟又有硬，很奇怪的意粉。從餐牌上得知肉醬是加入了意大利名酒產區Chianti的紅酒烹調的，Chianti紅酒一直是Parmesan芝士的夢幻伴侶可是吃的時候芝士的味道不出，肉醬也偏鹹了，吃起來更像是紅酒燉牛肉，不像是豬肉腸。其中還有一種脆脆的口感，源自加入的炸麵包屑吃起來有點甜麵包塊或餅脆的感覺整體而言，就是一種奇怪的味道，應該會有人歡喜有人愁吧。

Truffle Tagliatelle | Fresh foraged black truffles, butter Parmesan & nutmeg |

Truffle Tagliatelle | Fresh foraged black truffles, butter Parmesan & nutmeg | HKD75/125
One of the most recommended dishes at Jamie’s Italian. Like it or not, the pasta cream sauce had a very buttery taste rather than aromatic truffle flavor which Carly the truffle lover was expecting. It was generous for them to offer fresh foraged black truffles but a thicker truffle paste sauce would be even better as the sauce was too watery for it to be considered a high refined pasta dish.

這道是餐廳著名菜式。先不管味道如何，光頂部那幾片新鮮的黑松露切片就絕對是非一般餐廳會提供的。可惜太小片，吃起來好像被意粉的熱力逼熟了，口感軟爛香味很微弱。Tagliatelle和Fettuccine很類似，都是扁寬麵，口感很不錯，有嚼頭而且把奶油芝士汁都吸收了，雖然碟上的汁不多，但奶味還是挺濃。如果奶油汁的量再多一點質感更稠一點，黑松露的味道更濃一點會更好。

Pumpkin Panzerotti

Pumpkin Panzerotti | Pasta filled with roasted squash, ricotta & Parmesan in a pumpkin, chilli & rosemary butter with smashed amaretti | HKD80/135
Interesting combination of pumpkin, squash, ricotta and smashed amaretti. Pumpkin was chopped into small cubes, slightly sautéed and served on top of the pasta. The filling squash and ricotta was not so heavily cheese flavored but tasted squash‐based. Chilli and rosemary aroma was so subtle that the smashed amaretti – traditional almond‐flavored biscuit created a sweeter aftertaste as you chew on the pasta; this was interesting but not great.
Panzerotti其實就是方形的Ravioli 意大利餃子。裡面是南瓜蓉，加上Ricotta芝士和少量瓜
類。南瓜的質量不太好，甜味非常淡，而且和Ricotta芝士的調味不太融合，吃起來很膩。雖
然餐牌說是加了辣和迷迭香牛油，但幾乎吃不出來。碟上還撒了碎粒狀的意大利餅乾
Amaretti (餅乾狀態的Macaroon 因為兩者的製作原料幾乎一樣) 和椰絲碎。這樣增加了口
感，但在味道上，如果和Panzerotti一起吃，其實感覺不出來。這個菜不推薦嘗試，味道
如白水般平淡。

Mushroom & Smoked Mozzarella Risotto

Mushroom & Smoked Mozzarella Risotto | Acquerello rice with beautiful wild mushrooms & oozy smoked mozzarella | HKD 85/145
Acquerello rice being regarded as one of the best type of risotto rice around the world, the rice is harvested then aged, cultivated using organic farming methods. Acquerello tends to soak up more flavor and stock while staying firm and separate. So the type of the risotto rice is superior but how was it for flavor and texture? Mushroom fragrance was mild as the creamy milk stock snatched the attention, the oozy melted mozzarella tasted pungent. The risotto was overcooked while some bits were undercooked; leaving you a weird feeling of what went wrong with this risotto.

Risotto也是吉碟幫在意大利餐廳必試的菜式，因為夠經典傳統，很難做得好。這裡選用的米是Acquerello陳年米。意大利什麼都喜歡陳年：葡萄酒火腿，醋……連米，都是陳年的好。這個東南亞吃米的國度的傳統觀念是不同的——就算用陳米，也要和新米拌在一起煮，保證口感和口味都沒有缺失目前這種意大利陳年米在市面上多數是陳了7年以上，據說這樣口感會更有好，米味會更濃縮，這也是被譽為Tuscany區最好的用於烹調risotto的米。可廚師烹調技術未到家，過熟過爛的米粒中混雜著一些生米，衍生出些微脆的口感非常的不好而且極度怪異。至於煙燻Mozzarella的味道過於霸道，就算米飯煮好了，也許醬汁的味道都會蓋過而主角之一的蘑菇幾乎一點香味都欠奉。

[Mains] 主菜

Free‐Range Chicken | Grilled garlic & rosemary chicken with a tomato, olive, chilli, anchovy & caper

Free‐Range Chicken | Grilled garlic & rosemary chicken with a tomato, olive, chilli, anchovy & caper sauce | HKD165
The server recommended this and we were not disappointed. The robust tone of herbs created a rather intense well‐seasoned flavor both on the chicken skin and meat. Garlic, rosemary, tomato as regular ingredients, the hint of caper sauce was probably the highlight of the seasoning – Capers are a distinctive ingredient in Italian cuisine, unripened flower buds of Capparis spinosa, native to Mediterranean, small, green herb buds which gives a piquant sour and salty flavor to the sauce. The chicken leg served at the table had a pleasant herb aroma, while the flavorsome essence of chicken was profoundly elaborated by powerful mix of herbs and spices – the only thing that we would complain is the relatively dry white meat, nonetheless, we were all delighted that the server recommended this Free‐range chicken as the flavors were well put‐through by marinating it overnight before grilling.

這個是當日獲得一致好評的菜餚。雖然雞胸肉部分乾了一點，但勝在醃製的味道非常好，而且醃得很入味可能會有部份朋友覺得偏鹹了一點。除了烤蒜和迷迭香等基本香料以外，點睛之處應該在於續隨子醬又稱刺山柑、馬檳榔。一般是醃製來做醬就像醃橄欖一樣也可以用作涼茶。我們平常吃的煙三文魚中的酸味便是來自於續隨子據說是前一天晚上就開始醃製的，因此整個烤焗雞的香草味相當濃烈。

Burger Italiano

Burger Italiano | Chargrilled beef burger with melted fontina cheese, sweet tomato salsa, schiacciata piccante, pickles, chilli, crispy fried onion & chips| HKD180

Woah! Sky‐high stacked burger! The staff reminded us that the burger patty might be slightly dry as Jamie’s Italian does not mix fatty meat in the patty, and a healthier choice of lean meat was presented. The burger construction looked nice but was hard to enjoy the whole delicacy in one bite, we had to break it into pieces. “This is what a burger bun should be!”, Gobay delightfully proclaimed. Carly seconded that, as the bun was extraordinarily chargrilled, slightly buttery with a lightness of fluffiness as it dissolves in your palate. Thin slices of schiacciata picante, mildly hot, spicy oil were dripped onto the meat patty which made this even more fingerlicking good. Chargrilled beef patty was not very juicy but the charcoal overtone was profoundly exhibited which impressed everyone at the table. Crispy fried onions were sweet purple type of onion rings, huge sliced pickles, and pickled tomatoes and veggie on the side, a mouthful of sour, salty, mildly heated complex of flavors made this a decent burger to munch on.

Posh Chips | With truffle oil & Parmesan |

這是一個讓人印象深刻的漢堡包。首先從外觀上評價：疊得相當高，那根切成兩半的巨型酸瓜就已經讓人耳目一新。再來是漢堡的麵包，翻開清晰可見一條條烤痕印在金黃的麵包上，咬一口齒頰留香，燒烤味，肉味，柔韌的口感還帶點微甜——單從麵包論，這是Gobay覺得在試過的香港西式漢堡麵包中最好的。中間夾著的蔬菜非常的新鮮，有番茄莎莎醬、大片的紫色Crisphead lettuce (皺葉生菜) 酥脆的炸洋蔥圈，當然，還有巨大的酸瓜!雖然不明白為什麼schiacciata piccante會成為一種辣肉腸 (schiacciata常指類似Focaccia的意大利麵包) 但它的兩塊切片很大，油脂融化在漢堡扒上，產生微弱的辣。本來侍應介紹時就特意說明漢堡會比較乾身，因為選用的都是精瘦牛肉，所以會做到七成熟。但入口的時候並沒有預計中那麼乾，燒烤味很足很香口，也許是有辣肉腸油脂的補救還有就是Fontina這種芝士，它的味道略甜，而且水果味和果仁味較一般芝士要濃，因此和漢堡裡的蔬菜很融合也增加了漢堡的濕潤度。

Fish In A Bag |Fish of the day with clams, mussels, fennel, chilli, anchovies & cracked wheat, topped with fiery arrabbiata sauce | HKD170
Served hot in a bag, assorted seafood and fish of the day – halibut was another highlight of the meal. Arrabbiata for it means “angry” in Italian as the pasta sauce is cooked into a jolly jolt of tomatoes, garlic, red chili peppers cooked in olive oil – goes well with any kind of meat when you can easily spice up the dish, get it well‐seasoned and garnished. Embellished by the sauce, the seafood was just average as we were not able to taste the freshness or marine flavor. We got sand stuck in our teeth after chewing on the mussel and clams. Nonetheless, it was nicely scrumptious for the sauce itself.

由於Gobay看到隔壁桌一位女士點了一整條的比目魚——fish of the day 賣相非常好，大家都對這裡的魚有著一點點的期許。總體而言，用錫紙包著魚肉和海鮮上桌的手法非常的老道，因為海鮮的製作是燜焗，而涼了會有腥味，故用錫紙是最好不過了。海鮮裡除了比目魚，還有蛤蜊青口(淡菜)和醍魚味道稍稍有點辣，還放了茴香和碎麥作香料。魚的質感很堅實，火候有點過了，貝殼類很讓我們傷心地——都有點沙。不過醬汁值得一提：Arrabbiata醬，是意大利常用的做意粉的乾辣椒醬，它在意大利語中表示“憤怒” 通常都是由番茄，紅辣椒和蒜頭等製成。它刺激了我們的味蕾，使得海鮮似乎也在嘴裡變得鮮活起來。

[Sides] 伴菜

Polenta Chips | With rosemary, salt & Parmesan |

Polenta Chips | With rosemary, salt & Parmesan | HKD45
Everyone was puzzled why this was one of the recommended dishes at Jamie’s Italian. Undoubtedly, it is not a usual type chips you can find anywhere in Hong Kong. Polenta, cornmeal boiled into porridge, originated from Northern Italy. The deep fried polenta chips were not oily and had a relatively creamy texture due to the gelatinization of starch in the grain. It would have been better if the seasoning of rosemary, salt and cheese was more stunning as the chips tasted bland overall and was not too appealing texture wise on the palate.

即使我們吃了一半都不明白這個為什麼會成為推薦菜式。簡單來說這個就是很原始味道的玉米麵粉芝士方塊。口感很粗糙，口味平淡，咬了之後能感覺到麵粉在舌頭上碎開一粒粒，雖然加了迷迭香和Parmesan芝士，但是基本沒能吃出來。國內陝北高原的玉米面窩窩頭都要比這個好吃得多。

Posh Chips | With truffle oil & Parmesan

Posh Chips | With truffle oil & Parmesan | HKD50
Think Carly has tried a good number of restaurants to judge whether chips/fries at Jamie’s Italian has done potatoes justice. Nicely shredded Parmesan on top, scent of truffle oil, urged you to dig deep into this side dish without any further due. Dark brown russet potatoes in thick cuts, the rough potato skin was not peeled off so you get a more intense taste of starchy potatoes, not so crispy on the crust as it tasted rather like baked instead of deep fried. Some fries were mushy on the inside, Carly’s favorite part, dripping an extra hint of truffle oil could not go wrong. Not the best in town but definitely decent enough to go with the Burger Italiano that aimed high. Truffle mayo would still be the preferred choice of collaborating potatoes with truffle, nevertheless, Carly is not going complain any further.
對於薯條，吉碟幫也是每間西餐必食，只因Carly是薯仔狂熱派。這裡採用的是有濃郁薯仔味道的美國棕皮大薯切成粗壯的薯條上仍看得見些許棕色的皮，這正是美味的奧妙。好吃的炸薯條除了要用優質薯仔之外，它的皮也包含很豐富的營養的香味切的時候可以保留。某些薯條內部甚至呈現了糊狀粉嫩的口感，讓Carly驚喜不已。雖然松露油不是很出彩，但也中規中矩。當然能用松露蛋黃醬自然最好，不過就這樣也達到中上水平了。

[Dessert] 甜品

Tutti Frutti Lemon Meringue Pie | With limoncello & crunchy pistachio brittle |

Tutti Frutti Lemon Meringue Pie | With limoncello & crunchy pistachio brittle | HKD85
Dessert time! The Lemon Meringue pie exquisitely demonstrates a beautiful collaboration of fruity, tangy, appetizing pastry from Jamie’s Italian. Loved this and by far one of the best lemon pies Carly had in life, though the pie crust could have been crunchier, the flavor and texture of the lemon custard and meringue were unbeatable. Limoncello, an Italian lemon liqueur mainly produced in Southern Italy gives a nice decent natural sweetness that blends so well with the reviving lemony custard that ultra‐smooth without being too sweet. Meringue on top was baked till the edges turned slightly golden brown, air‐whipped, slightly bouncy; it has a heavenly marshmallow type of texture, quite an on‐the‐spot delicate piece of pastry indeed. Top that off with crunchy, caramelized pistachio, very nutty and crunchy, it makes an excellent piece of dessert and made Carly real happy.

這個蛋白檸檬派做得十分出色，儘管餅底的部分有點瑕疵，不夠結實鬆化，但檸檬餡口感實在中帶著軟和，恰到好處的酸爽度讓人精神為之一振，但又不會太酸。仔細看餐牌原來是加了Limoncello。意大利南部除了陽光與海灘，還出產最好的檸檬。當地人除了拿來製作沙冰香皂和果汁以外，還會製作成Limoncello這種甜烈酒。Gobay曾遊歷南意的檸檬小鎮Positano，那裡有許多賣特產的店鋪堆滿了金黃檸檬狀的肥皂，還有一瓶瓶如冰酒般細長的Limoncello 不需要喝，光看就覺得清新。它是加了糖汁，喝起來十分爽口和青檸味的Frozen Margarita有得一拼這個派頂部的蛋白糖霜都打得非常好，入口很細滑，烘烤出的點點棕色也非常養眼。推薦必食。

Epic Brownie | Warm fudgy brownie with salted caramel gelato & caramelized amaretti popcorn |

Epic Brownie | Warm fudgy brownie with salted caramel gelato & caramelized amaretti popcorn | HKD75
Highly acclaimed for their epic brownie, Carly understood why. Slightly Americanized version of dark chocolate brownie as you can tell, it was made from sweet cocoa based of chocolate chunks, extra white sugar was added. Slightly crunchy on the crust, warm served, heavenly moist with a hint of eggs added to create the fluffiness instead of chewiness for a fudgy brownie. Extra molten dark chocolate cream topped off the brownie which everyone liked very much for its creaminess. Salted caramel gelato, more milk‐based and relatively too much salt was added, nonetheless, Carly has a strong liking for sweet‐savor combos. Caramelized amaretti popcorn was heavily caramel glazed, still maintained the crispiness on the edges of the popcorn. Devilishly good and homey as it reminded Carly of the homebaked overly sugary brownies she used to have back in Canada.

這個也得到大家的一致讚賞，不愧為推介菜式。Carly憑藉著大長今般的舌頭，分辨出這個Brownie是用美國式的大塊朱古力製作的，原料是甜可可豆加白糖邊緣香脆可口，吃著暖暖的，中間非常濕潤但口感又保留著適當的嚼勁加上融化的黑朱古力漿，它的豐富口感達到了一個境界。再有鹹味的焦糖雪糕，簡直是鹹甜苦味於一口，也許這就是人生的味道吧。伴碟的焦糖爆谷也非常鬆脆可口。Carly盛讚此甜品，說Brownie的味道令人回憶起舊時在加國留學的點滴。

Affogato | A simple scoop of vanilla gelato topped with piping hot espresso |

Affogato | A simple scoop of vanilla gelato topped with piping hot espresso | HKD60
Espresso was a strong, bitter, yet aromatic dark roasted coffee bean essence, pouring that over onto the gelato, the vanilla gelato melted quickly as it was a rather heavily milk & cream base type of gelato instead of icy. Flavor‐wise was not bad as it did meet our expectations of an Affogato.

Affogato | A simple scoop of vanilla gelato topped with piping hot espresso |

以意大利餐廳的咖啡為標准，這個算中上水平了，烘焙的香味馥郁，酸度和苦澀度的平衡很好，奶味為主的雲呢拿雪糕迅速融化後的甜在酸和苦中再加了一個層次的味道，餘韻複雜而悠長。

Vanilla Panna Cotta | Served with seasonal fruit compote |

Vanilla Panna Cotta | Served with seasonal fruit compote | HKD60
Spot‐on panna cotta! Fruit compote of the day was peeled oranges and thyme, did not add much character to the dessert, yet the panna cotta was extremely smooth, creamy, angelic mind‐blowing with a burst of vanilla scent dissolving on your palate. Irresistible for its milky texture and fresh use of vanilla bean seeds, it seems simple but not quite so when you try to make one at home, this requires one to master the skills of whipping milk, cream, sugar to its optimal state without overdoing it.

Vanilla Panna Cotta | Served with seasonal fruit compote |

Panna Cotta，意大利奶凍，老實說易學難精，而這裡做得就非常地道。明膠的分量放得恰到好處，所以口感Q彈之中帶著幼細香滑的口感，而且奶味和雲呢拿的味道濃度平衡得很好，連平常不吃panna cotta的Lorling都破戒盛讚了一番! 如果大家對我們之前發佈的南小館評論有印象的話，南小館也有好吃的奶凍，但它是純以香滑為主，所以質感會偏稀了，像奶味豆腐花。而Jamie's Italian則是偏實，是升級版的雙皮奶。

A large range of variety of Italian components, herbs, wine, ingredients were used for Jamie’s Italian dishes and throughout the menu. You may not be able to delicately taste the difference throughout the meal, not until you go visit other chained restaurants which offers “Italian” food such as Spaghetti House, Pizza Hut or even Pizza Express for a more pricey option. Jamie’s Italian offers a slightly Americanized homey, friendly style way of enjoying Italian cuisine for its interior design shows how they aim at blending in city culture without losing their edge in modifying their food menu, keeping simple authenticity, welcoming and informative service, Carly admired the sophistication of food mixture – original, traditional and homey in Jamie’s way as always. Treat this as another Italian option in a big city like Hong Kong where you get too many choices, be fair, it was HKD220 per person for lunch, happily stuffed, I am not going to ask for more. Homemade pasta might not be spot‐on yet desserts are proudly presented for all the sweet tooth out there, you will not be too disappointed.

Burger Italiano

這次給我們印象很深的，是這裡真的採選最新鮮的食材，用的烹調手法也沒什麼花俏的地方，都是傳統的意大利和美國菜。儘管食品中還是有很多不盡人意的地方，但它的氛圍，食物的性價比絕對比意粉屋，必勝客和Pizza Express等一系列並不便宜的連鎖意式店要好得多。老實講，當今香港每人HKD220的午飯能試到這麼多款意大利菜，新鮮家製的意粉和水準一流的甜品，實在是十分公道。

Burger Italiano

Affogato | A simple scoop of vanilla gelato topped with piping hot espresso |

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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因為兩個月前已book了位，所以有幸不用等就可以入座了，而且這次用餐沒有那麼多人，所以order出來的比較快而且好味前菜就是cured meat，各種切得很薄的醃肉，而且有pickles和capers配，很開胃，味道也分明。因為沒在別的地方聽說過，所以想試一下味道，不是很咸，有cheese和rosemary,不過不會蓋過polenta的味道，也比較crunchy，但這個非常的飽，一個人一定吃不完Truffle Tagliatelle的truffle味道不是很濃，不過面很有嚼頭，而且很入味，吃完面之後的下面剩低的汁都很有味道，以至於不能停口的把盤子都快洗乾淨了當這道菜上來的時候，你并看不到魚，海鮮也是可以數出來的，不過勝在鮮的味道，而且魚非常的滑和鮮甜，不需要太多的sauce，不過這個sauce一開始嘗有點像平時吃speghetti的sauce，但是吃著吃著會感覺到有點微辣，非常好味。但是最入味的是最下面的cracked wheat，因為它吸收的所有的精華，cracked wheat有點像couscous，不過比couscous更有嚼頭chocolate的味道非常好，不是很甜，很酥滑，烘

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因為兩個月前已book了位，所以有幸不用等就可以入座了，而且這次用餐沒有那麼多人，所以order出來的比較快而且好味

前菜就是cured meat，各種切得很薄的醃肉，而且有pickles和capers配，很開胃，味道也分明。

因為沒在別的地方聽說過，所以想試一下味道，不是很咸，有cheese和rosemary,不過不會蓋過polenta的味道，也比較crunchy，但這個非常的飽，一個人一定吃不完

Truffle Tagliatelle的truffle味道不是很濃，不過面很有嚼頭，而且很入味，吃完面之後的下面剩低的汁都很有味道，以至於不能停口的把盤子都快洗乾淨了

當這道菜上來的時候，你并看不到魚，海鮮也是可以數出來的，不過勝在鮮的味道，而且魚非常的滑和鮮甜，不需要太多的sauce，不過這個sauce一開始嘗有點像平時吃speghetti的sauce，但是吃著吃著會感覺到有點微辣，非常好味。但是最入味的是最下面的cracked wheat，因為它吸收的所有的精華，cracked wheat有點像couscous，不過比couscous更有嚼頭

chocolate的味道非常好，不是很甜，很酥滑，烘烤的火候很好，沒有很硬，而且不會一切開就碎了的樣子。上面的ice cream的鹹味和chocolate很match，口感的層次很鮮明。而且這個dessert屬於平民的價位，值得推薦

題外話/補充資料： Xmas有350或500HKD的set menu

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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It all started in June 2008 - out of Oxford where the Naked Chef launched his first Jamie's Italian restaurant. The concept soon proved to be a huge success and now there are more than 30 restaurants worldwide under the "Jamie's Italian" brand. That list appears to be growing globally with Canada and India among the possible expansion destination later this year.What took you so long, Jamie?For us fans in Hong Kong, it's been a long time coming as we patiently waited for our first Jamie's Italia

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It all started in June 2008 - out of Oxford where the Naked Chef launched his first Jamie's Italian restaurant. The concept soon proved to be a huge success and now there are more than 30 restaurants worldwide under the "Jamie's Italian" brand. That list appears to be growing globally with Canada and India among the possible expansion destination later this year.

What took you so long, Jamie?

For us fans in Hong Kong, it's been a long time coming as we patiently waited for our first Jamie's Italian but have sadly seen the famed British chef picked Dublin, St Petersburg, Singapore, Dubai and Istanbul ahead of us. Thankfully the long anticipated wait is finally over in 2014!

The first Jamie's Italian in Hong Kong appears to be no different than any other branches in the world. It serves affordable and hearty Italian food in a casual and unpretentious setting, Jamie's style.

We made our booking on 1st August and were fortunate enough to find ourselves a table within 2 weeks.

I have heard so much about the 3-hour wait people had to endure on the opening week. So I was a little surprised to find that at 7pm, there were only a few souls in the line up.

The restaurant is absolutely huge! It can easily accommodate 200 diners at the same time.
The cured meat platter ($79 per person) was the talk of the town since opening day. We could definitely see why (Generous portions perhaps?).

The restaurant’s famous graffiti wall with the dragon and "pearl on the island" wording right in the middle of the dining area.

We were seated near the open kitchen, busy busy....

We couldn't wait to get things rolling and what better way to start than the crispy squid with garlic mayo, lemon and chili ($60). Tasted exactly the same as the one we had in London back in 2011 (3/5). Just average.

crispy squid with garlic mayo, lemon and chili

Lately, I have been in love with Spanish tapas and these spinach and taleggio croquettes with basil mayo ($70) were very impressive (4/5).

spinach and taleggio croquettes with basil mayo

The grilled garlic and rosemary free-range chicken with a tomato, olive, chilli, anchovy and caper sauce ($165) came highly recommended by our server Vicky and it was a solid choice (3.5/5).

grilled garlic and rosemary free-range chicken with a tomato, olive, chilli, anchovy and caper sauce

Less successful was the fish in a bag ($170) - a baked trout in parchment alongside some clams, mussels, fennel, chilli, anchovies and cracked wheat and topped with a spicy arrabbiata sauce (3/5).

The rocket and parmesan salad with radicchio and aged balsamic ($40) was a dish we all agreed that we could do without (2/5).

rocket and parmesan salad with radicchio and aged balsamic

We were all looking forward to the pasta dishes and here they came - squid-ink spaghetti with scallops, garlic, chilli, anchovies and capers ($145). I thought the spaghetti was a little dry (3/5).

squid-ink spaghetti with scallops, garlic, chilli, anchovies and capers

They did save the best for last - their signature linguini with fried garlicky prawns, fennel, tomatoes, chilli & rocket ($165). My only complaint about this dish - these were not prawns. They were shrimps, come on (3.5/5)!

linguini with fried garlicky prawns, fennel, tomatoes, chilli & rocket

So far, everything has been the way we expected - honest food, acceptable prices and good portion, but dessert was a little disappointing.

Out of the eight desserts, we had the pleasure of starting with this tutti frutti lemon meringue pie with limoncello and crunchy pistachio brittle ($65). A little too sour for my liking (3/5).

tutti frutti lemon meringue pie with limoncello and crunchy pistachio brittle

I asked our server Vicky to recommend one for us and she mentioned about their tiramisu ($65). She said it's very different from the traditional tiramisu with more liquor and super moist texture.

She got part of that right - we thought it's very different largely because it tasted more like a coffee cake than a tiramisu (2/5).

Jamie's Italian has never been about haute cuisine. People come for their rustic and unpretentious Italian food to be shared among good friends and they are very successful in doing that. But if you are into a more sophisticated Italian fare, there are probably better choices out there.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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久仰JAMIE OLIVER 大名，明知開張無耐一定多人到爆都照排，4點45分去到，首先排20分鍾去登記，登記完個人資料再等多30分鐘終於有得入去。入到去見到裝修好特別，牆上有好大條龍，一部份BAR位排O左D好似金華火腿O既野，亦有D櫃放O左好多擺設，再有一Part Open Kitchen，所以野好似好九唔搭八但放埋一齊都幾夾，可能因為佢個色調好一致。坐底後有個專屬侍應負責，成餐飯想搵佢幫手都好容易搵到，同埋問佢菜式問題都解答得好詳細。野飲叫O左一杯LEMONADE同一杯酒，一般質素。食物方面牛扒 – 叫MEDIUM ，煎得稍硬，好在仲食到肉汁，同埋個肉味都足夠。牛上面O既磨蘑好入味，伴碟薯條又唔油又香，上面D蒜蓉夠脆。個人認為伴碟O既野好食過舊牛。Fish in a bag – 即係放舊魚連青口同蜆入錫紙燒，青口同蜆食得出鮮味，魚食到本身個味道但唔濃味，腥味唔重，個辣蕃茄汁可以加強本身味唔濃O既海鮮。個底係燕麥，個感似有咬口O既意大利飯，食落都幾開胃。檸檬蛋糕做甜品，我好鍾意，個餅底夠脆，中間檸檬濃得黎又俾到一個好醒神O既開胃感，上面有少少好似BBQ棉花糖味，令人好深刻。本身我對呢

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久仰JAMIE OLIVER 大名，明知開張無耐一定多人到爆都照排，4點45分去到，首先排20分鍾去登記，登記完個人資料再等多30分鐘終於有得入去。
入到去見到裝修好特別，牆上有好大條龍，一部份BAR位排O左D好似金華火腿O既野，亦有D櫃放O左好多擺設，再有一Part Open Kitchen，所以野好似好九唔搭八但放埋一齊都幾夾，可能因為佢個色調好一致。
坐底後有個專屬侍應負責，成餐飯想搵佢幫手都好容易搵到，同埋問佢菜式問題都解答得好詳細。野飲叫O左一杯LEMONADE同一杯酒，一般質素。
食物方面
牛扒 – 叫MEDIUM ，煎得稍硬，好在仲食到肉汁，同埋個肉味都足夠。牛上面O既磨蘑好入味，伴碟薯條又唔油又香，上面D蒜蓉夠脆。個人認為伴碟O既野好食過舊牛。
Fish in a bag – 即係放舊魚連青口同蜆入錫紙燒，青口同蜆食得出鮮味，魚食到本身個味道但唔濃味，腥味唔重，個辣蕃茄汁可以加強本身味唔濃O既海鮮。個底係燕麥，個感似有咬口O既意大利飯，食落都幾開胃。
檸檬蛋糕做甜品，我好鍾意，個餅底夠脆，中間檸檬濃得黎又俾到一個好醒神O既開胃感，上面有少少好似BBQ棉花糖味，令人好深刻。
本身我對呢間餐廳無好大期望，食完都無失望。食物，環境，服務都好平均，同埋好多食物選擇，我會再去試埋其他菜式。

特別的Toilet

龍,唔知有咩意思

(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

2014-08-16

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6

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從網上睇到得知Jamie Olivier會係香港開餐廳, 到知到開張後衝去訂位, 但Booking已經去到九月都無位, 再到知道80%位係留比Walk in後, 決定呢日放工早D去排隊, 點知18:00到到時, Waitress話要等4個鐘...好彩有個好同事Book左去唔到讓左比我, 最後21:45入左去。事前已經做曬功課, 睇左陣Menu就點菜了ORANGE, FENNEL & BOCCONCINI SALAD 味道比較清新, 茴香有D似椰菜, 但無椰菜既苦味, 而且有一種特有既香料香味, 橙肉就帶出甜味, 加上水牛芝士既口感, 香味甜味口感一次集合曬, 好好既配搭CRISPY SQUID 食落去魷魚肉好幼嫩, 外面脆漿皮十分鬆脆, 唯一缺點係細塊左D, 自家製既醬汁好creamy, 配合炸物一流CURED MEATS 有4種肉類, 上菜時Waiter會解釋一次每樣有咩特色, 而且建議由左面淡味開始食到右面濃味既由左起既Prosciutto風乾火腿係我最鐘意既一種, 無咩脂肪, 所以食得出肉既咸香, 而且無生肉既腥味, 食完好想食埋朋友o個塊XPPistachio mortadel

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從網上睇到得知Jamie Olivier會係香港開餐廳, 到知到開張後衝去訂位, 但Booking已經去到九月都無位, 再到知道80%位係留比Walk in後, 決定呢日放工早D去排隊, 點知18:00到到時, Waitress話要等4個鐘...
好彩有個好同事Book左去唔到讓左比我, 最後21:45入左去。

事前已經做曬功課, 睇左陣Menu就點菜了

ORANGE, FENNEL & BOCCONCINI SALAD 味道比較清新, 茴香有D似椰菜, 但無椰菜既苦味, 而且有一種特有既香料香味, 橙肉就帶出甜味, 加上水牛芝士既口感, 香味甜味口感一次集合曬, 好好既配搭

ORANGE, FENNEL & BOCCONCINI SALAD

CRISPY SQUID 食落去魷魚肉好幼嫩, 外面脆漿皮十分鬆脆, 唯一缺點係細塊左D, 自家製既醬汁好creamy, 配合炸物一流

CURED MEATS 有4種肉類, 上菜時Waiter會解釋一次每樣有咩特色, 而且建議由左面淡味開始食到右面濃味既
由左起既Prosciutto風乾火腿係我最鐘意既一種, 無咩脂肪, 所以食得出肉既咸香, 而且無生肉既腥味, 食完好想食埋朋友o個塊XP
Pistachio mortadella係一種有開心果既意式肉腸,屬於熟凍肉類, 味道上似火腿, 開心果點綴下亦有佢特別之處,
Fennel salami 茴香莎樂美腸開始口感就比較油, 而且肉帶有一種風乾肉既米香, 可以配些少上面的腌辣椒同橄欖一齊食, 中和返味道同油膩感
而Schiacciata piccante辣肉腸味道唔太辣, 味道比Fennel salami濃, 可以配淡味既水牛芝士一齊食, 更加突出
朋友食左一啖Pecorino話好普通, 但佢只係食左塊芝士同脆餅, 我叫佢塗勻D Chilli jam一齊食之後就大讚好食, 證明左個Chilli jam有幾大功勞, 絕對唔可以睇少呢一點紅
Rainbow salad 加左好多薄荷, 可清下口腔準備食下一道菜

FISH IN A BAG 係用煮食用既紙包住魚肉, 蜆同鯷魚, 加埋茴香, 檸檬, 辣椒一齊焗,
入面仲有一種叫Cracked wheat既小麥碎, 食落有D似細細粒既飯, 但就有種麥類既香味, 同鯷魚一齊食有D似西式既咸魚炒飯, 但味道絕對唔同XD
魚係每次都會唔同, 今日既應該係鱸魚(掛住食無問Waiter...), 魚肉好嫩滑, 平時鱸魚食落點都係有D"鞋", 但呢個一D呢種感覺都無, 而且好鮮味
特別一讚係個蜆, 佢用既係泥蚶(Cockle), 肉質飽滿, 又好鮮嫩, 同條魚有得比
要提提係鯷魚, 唔好太多, 少少拌入Cracked wheat一齊食就好, 唔係會好似我朋友咁, 一食咸到飛起

至於PRAWN LINGUINE 就失色左少少, 唯一係個Homemade既寬條面面質唔錯, 蝦無咩味, 成個菜都好Homemade...即係自己都煮到, 無咩特別, 再黎都唔會recall

OUR FAMOUS PRAWN LINGUINE

甜品叫左好普通既Tiramisu, 但呢到既Tiramisu一D都唔普通, 首先賣相已經好唔一樣, 上菜時waiter解釋呢到既Tiramisu係用一層層既海綿蛋糕同一層層既cream, 而唔係平時食開既Tiramisu咁用手指餅
第一口食落去, 係好苦既咖啡味, 佢應該係直接用Espresso去整, 海綿蛋糕吸曬D特濃咖啡, 一路食一路好似飲緊杯Espresso咁, 但個蛋糕無因為咁而"淋滋滋", D cream就好似coffeemate咁沖淡返d苦味同帶出甜味, 但食食下就會食到有橙既香味, 事前完全唔知佢加左橙皮, 所以絕對係一種驚喜

其實食之前已經聽過好多人話普通, 的確單以單一每種食物睇都是普通的, 其實有看過Jamie既節目都應該知道, 佢用既食材都只是普通食材, 但佢既獨特之處係每一道菜都帶出到有自己特色既感覺, 你食之前絕對估不到佢每個配搭帶來既效果, 呢個就係點解我要到呢間餐廳食野既原因, 食既, 唔係Jamie Oliver的食物, 而係佢既菜式,創作,風格。

服務費係客人選擇比唔比, 而且係會直接比Waiter們的, 好欣賞呢種型式, Waiter們態度亦十分好

絕對會再黎

(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

2014-08-08

用餐途徑

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人均消費

$330 (晚餐)

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