121BC (已結業)

整體食物質素不過不失，但呢個價錢我會寧願食pici tasting menu，平少少，好食好多，重點係服務好好多，食都食得開心啲(❍ᴥ❍ʋ)𝑭𝒓𝒆𝒆 𝑭𝒍𝒐𝒘 𝑷𝒂𝒔𝒕𝒂 𝑩𝒓𝒖𝒏𝒄𝒉 𝑴𝒆𝒏𝒖 $𝟑𝟒𝟖 𝐩𝐞𝐫 𝐩𝐞𝐫𝐬𝐨𝐧 +𝟏𝟎% 𝐬𝐞𝐫𝐯𝐢𝐜𝐞 𝐜𝐡𝐚𝐫𝐠𝐞𝐒𝐚𝐥𝐚𝐝 + 𝐅𝐫𝐞𝐞 𝐅𝐥𝐨𝐰 𝐏𝐚𝐬𝐭𝐚 + 𝐒𝐭𝐞𝐚𝐤有1.5hrs freeflow pasta，我哋7位開頭每款嚟咗一碟，其中一款多一碟，食完我哋想再叫店員話會上咗steak先，所以無take到我哋order。食完個steak，我哋想再叫pasta，店員話我哋未食嘢碟上嘅菇，唔收我哋整碟🥶再食多幾件菇，佢哋先收走。之後先可以叫pasta，但又話我哋未食晒一開頭嘅salad，同我哋講”make sure you finish your salad” 我哋聽到嘅感覺好差🤷🏻‍♀️不過都有落pasta order嘅～最後我哋7個人食咗大概16-17碟pasta，每碟份量唔算多，所以都無話食到好滿足好飽嘅感覺。到埋單，俾張單我哋後就問我哋點解唔食個salad，我哋都話我哋麻麻，之後店員就話佢哋有同我哋講食淨野會weigh再

Went there on a Friday night, the restaurant was super packed and only bar table was available. Service was quite good as the bar tender actually took up waiters’ roles and help us take care of the food orders 👍🏻Scallop and Hamachi $248 Yuzu, shiso oil, ikura ➡️ Tasted as expected, nothing exciting, but still a refreshing start of the meal.Wagyu Flat Iron $378Ratte potato, oyster mushroom, anchovy butter ➡️ The anchovy butter is so legit🔥 Literally taking the flat iron to another level! 🤩Also trie

1️⃣ WAGYU FLAT IRON(ratte potato, oyster mushroom,anchooy butter) 前幾日見IG 有人post 呢塊牛，實在大吸引，唔駛諗即刻book 枱😂😂😂 呢碟牛扒真係好surprise！牛排medium rare ，個面煎得好香，入面軟淰得黎好juicy。牛肉本身好重牛味，就咁食都好正！面頭果篤鯷魚牛油，開頭唔知咩黎，就咁了左少少試下，有陣咸咸腥腥嘅咸魚味😳😳😳 侍應哥哥話一定要同牛肉一齊食… 衰鬼！又出奇咁夾喎！唔…. 有種… 鹹魚蒸肉餅嘅感覺😂😂😂😂😂 但真係好好食嘅😂😂😂 配菜方面都好出色，特別係個薯仔，好似拍青瓜咁拍扁左之後再煎(或者炸) 到勁香口，勁重薯仔味，再加埋上面有啲炸到脆脆地嘅香草，夾埋一齊食非常之香！比起平時食牛扒多數配薯條，薯蓉或者原粒薯仔，呢個拍青瓜薯仔香口得黎又食到薯仔嘅原味，剩係用佢做一碟餸都得呀！👍🏻👍🏻👍🏻 2️⃣ SQUID INK LINGUINE(lobster, seafood rose sauce) 開頭以為係食到烏嘴狗咁嘅墨汁意粉，但原來唔係… (又唔睇menu 啦… 明明寫住Rose sauc

If you can only have one thing on the menu, you MUST have the vinegar glazed lamb ribs, MUST. It was so nice, skin was crispy and crunchy af, but the meat was sooooo tender it just falls off the bones and melts like fat, and you have the vinegar glaze to cut through the greasiness. Sublime. You can also choose it from the three course lunch menu ($220)which is such a good deal already.We had artichokes, lamb ribs, beef pappardelle and the wagyu flat iron. It was such a huge portion of meat and I

Set lunch menu: 220/ personAppetizerJerusalem Artichoke 🥔 (8.5/10)焗薯仔再加巴馬臣醬 另外配啲車厘茄同埋果仁 第一次試覺得個配搭幾有趣 個醬汁好重芝士味 但又唔會太heavy 薯仔都覺得幾香脆Corn Ribs 🌽 (8.5/10)烤粟米麵條再加啲黑松露醬汁 粟米烤完非常惹味同 juicy 特別鍾意個醬汁酸酸地幾開胃 再加埋黑松露嘅香味 好好味Homemade pastaPappardelle 🍝 (8/10)闊條麵配上牛頰肉及牛肝菌 闊條麵口感煙韌 配上特製意大利醬汁好夾 每口都係濃郁牛肉味 不過整體麵既份量較少Clams Tagliatelle🍝 (7/10)味道上冇乜特別 麵嘅口感比前者更加硬身同埋煙韌Dessert Cannoli 🍰 (8/10)係傳統既法式甜品 外型幾得意 好似水管 外皮幾鬆脆 入面唧咗啲類似cream既filling 食落唔會好甜OVERALL: 推薦😆 (7.5/10)見到幾多人都推薦佢嘅flat iron steak 不過今次就冇試到 餐廳裝修走工業風格 帶點異國風情 有吧台同普通坐

Squid ink linguine 🦑 魷魚墨汁意大利扁面條 🍝$198意大利麵條嘅口感比較硬，而且魷魚唔算多，😶雖然望落去都幾特別，有個脹卜卜嘅流心蛋喺面頭，黑色嘅麵影相一流又吸睛，仲唔會太咸，不過overall 一般Wagyu flat iron 🥩 和牛鍵 $378呢款和牛鍵主食我哋揀咗medium rare，牛肉味都算濃郁，配埋鹹鹹地嘅鵝肝醬汁幾特別😍，不過份量偏小，如果有多啲吼蘑菇會出色啲，整體來講都唔錯，不過不失Chocolate lava cake 🍰🍫朱古力心太軟 $148個心太軟有做到流心嘅效果焗製嘅時間控制得啱啱好，😍配埋旁邊酸酸地嘅士多啤梨🍓同埋紅苺個對比感好強烈，可惜個雪糕係橙果同埋有橙皮🍊，都幾唔夾，令成個甜品扣咗分Cavolo Nero gnocchi and kale pesto 🥬 羽衣甘藍香蒜醬配義大利麵疙瘩$178呢款主食係今日嘅特色推介食物，雖然浸滿咗好多橄欖油口感偏肥膩，但係意大利疙瘩真係第一次食好特別同埋正宗👍🏻，口感好煙銀有少少硬啲嘅芋圓，絕對飽肚又好食😋Rosé wine 500ml 桃紅葡萄酒 🍇🍷 $390呢個法國葡萄酒味道唔會太甜又

因為上次食完鍾意咗呢間餐廳，所以再帶同事食🥳3-course Weekday Lunch menu 💰220 包頭盤主菜同甜品/飲品，自己覺得性價比真心高🥰，不過今次starter無咗lamb rib🥲🎶Antipasti 頭盤✨Octopus (+💰20)💫評分: 8/10📝新鮮，有咬口，煮得啱啱好，有啲炭燒嘅口感，配埋胡桃南瓜🎃汁幾refreshing! 🎶Main Course 主菜✨Wagyu Flat Iron (+💰150)💫評分: 8.9/10📝牛扒火喉啱啱好，雖然牛唔係好貴，不過功夫真係💯，上面嘅anchovy butter令到更有咸香，牛扒肥美juicy食得好滿足，加埋黃色嘅anchovy butter，配上薯仔🥔、菇🍄嘅配料，下次會再encore🥰🎶 Dessert or 茶🍵/咖啡☕️𝟙𝟚𝟙𝔹ℂ📍中環荷李活道49號鴻豐商業中心LG樓(上環🚇 A2出口行7分鐘就到, Entrance on Graham Street)💫評分: 8/10💬傳統意大利🇮🇹菜中午來講喺中環蘇豪區幾抵食，行落地底之後成個氣氛好似去左外國咁，第二次食啲手工意粉比較普通，啲野偏鹹要飲多啲野飲，頭

又係一間我bookmark左好耐嘅餐廳，今次同朋友慶祝生日，就順便試埋😋我地係餐廳嘅網站book定枱先，星期六嘅6點鐘去到，可能因為太早，基本上成個場只係我地一枱。餐廳嘅環境相對昏暗，都幾有格調，但油煙味較重，通風方可以再做好少少。✨Tagliatelle ($208)餐廳嘅意粉都係每日新鮮制造嘅手工意粉，今次我地就揀左呢款蜆肉扁意粉。意粉嘅口感唔會太淰，幾有咬口；蜆肉嘅鮮味突出，帶些許辣味。✨Wagyu Flat Iron ($398)當初就係比餐廳嘅牛排吸引到所以想黎試下，侍應suggest我地叫medium rare, 而牛扒個火喉亦都控制得唔錯，外面焦香而內裡嘅肉保持到非常誘人嘅嫩紅色；食落口感亦非常juicy, 可惜嘅係牛肉味略嫌不足。值得一提嘅係佢嘅anchovy butter, 就咁食味道偏咸，帶少少魚香，非常能帶出牛肉嘅味道。✨Seasonal Fruit Tart ($128)最令我驚喜嘅反而係佢地嘅甜品！但由於我掛住同朋友影相唔記得左影個fruit tart😅Fruit Tart嘅最上層係芒果同士多啤梨，兩款水果都非常甜，可能事前加左糖水浸過；生果下層加左打得非常鬆

原先都唔知有呢間餐廳，都係從ig 睇KOL 出post得知此餐廳。今次第一次試就去試下午餐，一個lunch set 220 蚊包沙律，主菜同飲品/甜品。如果想食其他前菜要加錢，主菜要轉和牛都要加140 蚊。前菜開胃，主菜和牛好味，整得岩岩好，唔會太un 唔會太生，伴菜-菇同薯仔都好好食。另一主菜牛肉醬手製意粉好味，份量剛好，唔會太流。整體一流，可以再encore. 餐廳午餐時間比較靜，只有一兩枱客人，坐得舒服，侍應有禮。

This is definitely one of the most disappointing dining experiences this year🥺 I had high expectations becoz a few of my frds recommended this restaurant..For starters we had the Gorgonzola Cheese Platter ($75) and Corn Ribs ($108). My frd and I didn’t like the cheese coz it’s very salty (it’s just our preferences). The Corn Ribs were standard. For main we tried the Chef’s Special - Squid Ink Tagliatelle with Cuttlefish ($208), the pasta was completely tasteless and so do the cuttlefish. I was d

餐廳裝修走低調時尚的半工業風格，有吧台、烹飪區域及二人枱供客人選擇👏店舖雖然不大，但座得也舒服😉💯🐚 Scallop Crudo前菜扇貝肥美，入口有魚鮮味，再加上酸酸甜甜的特製醬汁非常開胃🤩💯🍝 Pappardelle意粉主要配料包括牛頰肉及牛肝菌✨闊條麵口感煙韌，配上特製意大利醬汁Gremolata，每口都是濃郁牛肉味，非常入味🤤👏不過份量較少，可能再叫其他食物先夠飽啦🙊🥩 Wagyu Flat Iron牛肉不但柔嫩多汁，還非常重牛味，配上薯蓉🥔、平菇🍄等配料更加能帶出不同層次的味道，下次絕對會再encore🥰

booked in advance and went for dinner. even though there was no other table apart from us, the service was poor. the staff explained the menu in detail and recommended that we order one main + starter per person but we ended up ordering just one main per person (5 in total). when taking our order, he was very set on us ordering more as he kept emphasising that it wouldn’t be enough and it would take a really long time to arrive (which it didn’t at all!!) he and his colleagues looked visibly disp

The pastas were decent, nothing too special. However, the service was absolutely terrible. The waiter took his time to explain the menu, which was nice. He suggested that each of us should get a starter + a main dish. Given that we were already quite full, each of us ordered one main dish each. Upon ordering, the waiter was veryyyy judgemental, questioning and pressuring us to order more. He emphasized that this restaurant has a “sharing” concept, basically implying that what we are ordering is

此店不經不覺好像已開了有8年了，以前 Peel Street。現在搬了落少少，食物水準不變啊。如果你追求平食平飲就唔啱喇。但如果你追求環境，慢慢食及飲下野，佢就好適合三五知己小聚了。食物質素一直不錯，大廚會常常更改菜式保持新鮮感。今晚便試左幾款新菜式， 但真係唔記得個菜名🤣。首先呢一款係開胃前菜。酸酸的魚好開胃。配菜有好特別嘅阿支竹。，呢款係新菜式，薯蓉好煙韌，好味。另外，仲有素椰菜花。個汁好味，但椰菜花不太入味，我地都有同廚師反映。另外，仲有一個雜豆煮鱿魚，就咁食唔覺好特別，只覺魷魚煮得好好。但入面有一樣配菜帶小小酸味，加埋一齊食就成個味覺唔同哂。我地強烈要求要加多d呢個配菜🤣。最後，要介紹一下員工Vincent。佢識調教好多酒精及非酒精飲品，又會介紹不同嘅紅白酒。所以，鍾意試新野嘅人好啱。

·白天的悠然自得，不懂黑夜的浪漫迷離，Soho 就是這樣一個神秘的地方。隨嘉咸街斜坡拾級而上，一不留神便錯過這隱蔽於小通道的木門，木門後是燈光充滿情調丶裝潢帶異國風情的意大利酒館，猶如置身昏暗的小酒窖中。·– ℙ𝕣𝕠𝕤𝕔𝕚𝕦𝕥𝕥𝕠 𝕊𝕒𝕟 𝔻𝕒𝕟𝕚𝕖𝕝𝕖, 𝕊𝕒𝕝𝕒𝕞𝕚, ℂ𝕠𝕡𝕡𝕒, 𝕄𝕖𝕝𝕠𝕟 ($𝟙𝟠𝟘) –夏日的週五黃昏，搖晃著紅酒杯🍷丶來一個冷盤，一掃工作的煩悶。出產自意大利北部聖丹尼爾區的 Prosciutto di San Daniele，肉質柔和軟熟，甘香味比巴馬火腿更為強烈，配搭哈密瓜豐富了香甜感，餘韻悠長。Coppa 取自豬肩頸部位，外層脂肪豐腴，內層則以瘦肉為主，啖啖油脂與辛香感互相平衡，口感分明。Salami 質地較堅硬，鹹香味濃縮於肉腸之中，脂肪比例得宣，吃起來分外甘香油潤，再呷一口 full body 美酒，是味覺的細膩昇華。·– ℙ𝕒𝕡𝕡𝕒𝕣𝕕𝕖𝕝𝕝𝕖, 𝔹𝕣𝕒𝕚𝕤𝕖𝕕 𝔹𝕖𝕖𝕗 ℂ𝕙𝕖𝕖𝕜, ℙ𝕠𝕣𝕔𝕚𝕟𝕚, 𝔾𝕣𝕖𝕞𝕠𝕝𝕒𝕥𝕒 ($𝟚𝟙𝟠) –🍝手工製麵條寬度適中，微厚身煮至 al dente，吃落質感結實富嚼勁，每口都是很實在的感覺。掛滿份量闊綽的