121BC (已結業)

呢間餐廳好有地下隱世酒吧嘅感覺🕵🏻‍♀️一個唔小心好易miss咗個入口🤣內裏地方唔算大 但係氣氛都唔錯 有種happy Friday嘅感覺🍷我哋係walk in所以改咗吧枱 不過坐嘅位置唔算好舒服😗-🐮Wagyu Flat Iron呢個牛就係我bookmark呢間餐廳嘅原因!!望落個樣子超吸引🫶🏻叫咗medium rare肉質呈超靚嘅粉紅色🥩牛味都好濃郁 帶點嚼勁但係唔會好多筋😌熟嘅程度剛剛好 配埋香草牛油更加香~另外冇諗過個配角炸薯仔粒超出色🤣🤤好香脆 但係唔會油膩 超級脆口勁惹味 好鍾意食😚-🇮🇹Ravioli意大利雲吞都食過幾次 但係咁趣怪咁大粒就真係第一次食🤣味道就夠晒吸睛 可惜味道好一般🤣個皮太厚同埋硬身 冇乜口感 純粹覺得有啲硬同埋麵粉感😮‍💨內餡係啲薯仔蓉嘅東東🥔澱粉配澱粉嘅組合唔太吸引 食落都唔係特別夾😮‍💨如果轉做留心芝士或者肉類餡相信會更加好食🥹-🐙Octopus個appetizer八爪魚都幾出色!!好新鮮彈牙！有口感之餘但係唔係韋嗰隻！配埋酸瓜食超級開胃🤭🫶🏻

上次喺尖沙咀食左意大利手工意粉之後，一直都好想搵另一間試下。今次就去左中環一間唔算太起眼既意大利餐廳，嗌左兩個lunch set，幾好味幾抵食！Set lunch $158Burrata 其中一個前菜簡左水牛芝士，比我想像中大份同彈牙，食落好creamy，但又唔會太漏! 如果真係覺得有啲漏可以食下啲菜同原種蕃茄中和下！Jerusalem Artichoke呢個前菜可以話係烤薯皮，比較乾爽。值得一提係蕃茄無論係外貌定味道都同普通蕃茄好唔同，係用左heirloom tomato，口感豐富啲，亦保留左普通蕃茄多汁既優點！Manzo Pappardelle 手工意粉非常彈牙有咬口，牛肉醬汁超多，但牛肉好掛汁所以味道上相對較鹹！可以改善既地方就係，如果意粉既份量多少少會飽足啲！Gnocchi薯仔粉係食意大利餐必嗌既餸菜之一，呢個餸相當多醬汁，醬汁好香野菌味，亦都有落到herb去加強味道。大小方面比上次尖沙咀果間大粒好多！但需改進既地方就係醬汁太多，可能少啲會食到更多gnocchi既味道！Cannoli 甜品可以簡trimasu或者cannoli。呢個係意大利既一種傳統甜品，外皮脆身，入面包住一種

超用心的手打意粉，食過好多次都覺得好正。而且問服務員佢地對配酒都好有認識，用心講解佢點解會揀呢隻酒間餐廳氣氛都好好，因為起地庫所以好似自成一角但又好熱鬧，但如果要靜靜地呢度就唔太合適

+• Genuine & friendly service • Well-balanced & seasoned flavor profiles• A good selection of non-alcoholic spirits, forward-thinking for the new generation -• Flatware was underwhelming & didn't highlight the experience of the delicious food• Many upselling opportunities were missed by staff• Branding & menu presentation opportunities

lunch set 百幾蚊有前菜、主菜、茶/ 甜品正常價位啦~Antipasti: Corn Ribs (grilled corn, truffle corn dressing)好甜嘅粟米 加牛油同cream 好香Primi: -WAGYU FLAT IRON 200g +$188(roasted potato, king mushroom, anchovy butter)睇ig被依塊牛扒吸引咗而嚟 賣相的確好吸引牛肉味都幾濃 幾juicy見啲人介紹面頭pat牛油好出色 但我又唔覺得好夾/有咩特別😂反而薯仔好好味薯味好重 焗到外層超香脆 而入面又唔會乾/硬-SPINACH CHITARRA(kombu, clams, sakura ebi)依個意粉係三樣main入面最好味醬汁Creamy得嚟又香 再加啲蜆肉同櫻花蝦嘅鮮味唔錯唔錯(只係唔係好食到菠菜味🤔-MANZO PAPPARDELLE +$38 (braised beef cheek, king mushroom, gremolata)聞落有一陣薑醋嘅味道食落好濃味好複雜 闊條麵質感幾好 但個汁就唔係好啱我🫣Dessert: Ti

第一次到訪這餐廳，地方不大，都算型格裝修。食物有驚喜👍🏻 我們三人點了大部份的 antipasti😋 令我最驚喜的是scallop crudo，hamachi tartare，同埋jerusalem artichoke👍🏻 Pasta亦非常美味

Every plate of food was cooked with great care. However, somehow every dish weren’t well balanced.We had scallop, pork and corn (3 first course to share) all seems to be too heavy as appetiser. I wish the scallop was paired with a lighter and fresh that doesn’t overkill the scallops.. pork with something sour instead of that starchy sauce. Corn was excellent. The best dish tonight was long ravioli but the ham filling was a little too salty. I wish I could taste primarily mushroom with a hint of

3個人食左3個starter,3個pasta,1份肉，但其實只係七成飽。由於份量細，呢間餐廳唔算抵食，不過就每一樣野都好食😋😋印象最深係有一款pasta叫Raviolo, 一塊正方形shape攤係碟上，個pasta仲要係黑白間條色，好吸睛😍上面既啡黃色醬汁係龍蝦汁，中間凸起部份入面有點似蝦滑，但其實應該係龍蝦肉。BurrataScallop Crudo Crispy Pork BellyBolognese Tagliatelle Raviodo Wagyu Flat iron. 太韌了，早知叫medium  well…Cavatelli

依間小酒館夜晚充滿同我一樣嘅愛酒之人🥂 酒餚同主菜有心機 一d都唔失禮🤘🏼  除左新鮮嘅burrata同炭焦味重嘅招牌corn ribs之外  推薦scallop crudo同豬油香酥脆crispy pork belly😽 帶子新鮮滑口 墊底嘅茄子蓉撈左caviar入口小鹹香 夾埋面頭香橙嘅acidity 感覺清新🍊  我成日覺得佢哋係新派義大利菜😹 Spinach Chitarra 口感動食落竟然似平時酒樓中式伊麵 麵條索晒蜆汁嘅鮮甜味 十分有驚喜😻  另外職員話徇眾要求之下餐廳終於推出tiramisu🙀 做法傳統 作為結尾非常滿足 

121BC之前都食過一次，印象都唔錯，今次朋友生日指定要食🤤就訂定位去再戰。餐廳位於soho區地窘，菜式以各種手工意粉為主，非常有特色。✨Burrata Cheese($128)朋友好鍾意食水牛芝士，就叫黎做前菜🤤食落口感柔軟奶油香濃，係少數我都幾鍾意嘅芝士。✨Pappardelle ($208)以牛肉醬制成嘅寛條麵，口感彈牙，味道都幾濃郁，值得一試。✨Lasagne Roll ($128)我自己就唔特別鍾意lasagne, 不過朋友想食就叫黎試下。麵條上面加左茄汁肉醬，食落味道有少少似譚仔嘅炸醬🤣中間夾左cheese 同菠菜，味道又比想像中好食。✨Wagyu Flat Iron ($378)上次黎叫牛扒，今次再番兜😋牛扒我自己覺得性價比唔錯，用左較瘦嘅Flat Iron, 但食落唔會太韌，牛味香濃。

個人超喜歡食新派義大利菜🤭 平時一至五中環食晏超難搵位 依間餐廳係個人覺得係underrated又比較易搵位 Pasta推薦蜆汁味重嘅Spinach Chitarra😋 比較日式嘅做法 面頭仲有大量木魚絲 肉類嘅話可以試吓wagyu flat iron 🐄 牛味濃又嫩滑 加埋anchovy butter調味多一陣鹹香🤤  1️⃣ Wagyu flat iron (200g)/ roasted potato/ king mushroom/ anchovy butter 2️⃣ Scallop and hamachi (yuzu/ shiso salsa) 3️⃣ Spinach chitarra (clams/ shiitake/ katshuboshi) 4️⃣ Manzo Pappardelle (braised beef cheek/ king mushroom/ gremolata) 5️⃣ Burrata (roasted tomato/ kale/ basil oil) 6️⃣ Squid Ink Linguine (Anchovy/ capers/ olives) 7️⃣ Corn ribs (gri

以酒窖式地下bistro，扮演著意式文化的代表人物，將意大利粉處於嶄新地位，再利用有機葡萄酒的化學作用，提升每一道菜既魅力，就算今晚雨勢有幾大，我都唔會理，一樣狗衝！👇📌Antipasti -▪️ CORN · RIBS - $108▪️ PROSCIUTTO E MELONE - $148▫️ 先黎兩款意式開胃菜，第一道「烤·栗米條」燒到面頭帶少少焦香，食落仲有淡淡既松露香，而底層既Corn dressing令整體帶出更惹味感，好食；而「意大利風乾火腿·蜜瓜」用左San Daniele呢隻意大利聖丹尼爾火腿，係當地銷量排行第二，食落同Prama ham一樣質感柔軟，但香味更加濃郁甘甜，果種甜味係口腔裡面都唔會散走，配上一塊好薄既蜜瓜片，口感相當清新。📌Primi -  ▪️ SPINACH · CHITARRA - $178▫️ 跟住落黎就係前菜「意式蜆肉菠菜·手工弦麵」出埸，呢種弦麵其實係當地人用好似結他既機器整麵條而命名，呢種麵條食落煙煙韌韌好有咬口，加上蜆肉啖啖爽口、加上冬菇炒得夠哂濃郁，大廚再係面頭滲上木魚碎，整體口感相當豐富！📌Secondi -  ▪️ PORK · RIBS -$2

My colleagues and I saw 121 bc pasta on Instagram one day and decided to book a table to have a taste of their pasta on our own. We had 5 people, we ordered two starter, four pasta and one flat iron steak. The portion was expected to be small but we were still shock by how small it was! We ordered 2 pasta first then we decided to order another 2. But by the end we just thought that even though we ordered more we wouldn't been full and feel satisfied, so we ended up making plans to go to another

The service we received from a restaurant boasting good quality food at the current price range was mediocre and below our expectation. I would like to give you a few examples.1. After taking our order of an appetizer and two pastas, we were suggested, twice, to order a secondi, as "what we ordered may not be enough". Having dined at many fine restaurants in Hong Kong and Italy, we have not come across comments like such, which amazed us. Did the waiter think he knew about our appetite? Did he a

👉🏻PAPPARDELLE💲208braised beef cheek, gremolata👉🏻SPINACH CHIMAERA💲178clams, shiitake, katsuobushi-have been craving for pasta lately🫣tho their signature dish shd be the steak instead🤣 surprisingly i love their italian wine the most for the whole meal hahaha-rating: 8.5/10〰️〰️〰️〰️〰️〰️〰️〰️〰️121BC (Central)📍49 Hollywood Road - LG/F Hilltop Plaza Central District, Hong Kong🔗#7eating中環#7eating意大利菜