121BC (已搬遷) 新店位置

I've booked a table at 5pm by phone. The guy confirmed my name, time (7:30pm) and the number of people (5) via the phone call.I arrived at around 7:20pm and it was just closed!!! No one picked up the phone and the four of us just waited till we finally gave up hope! Lucky that it wasn't a dinner with clients, or else it would be even more awkward!How can a restaurant lock its doors even though they've confirmed bookings and ask people to come?! It's so ridiculous!

曾經與太座途經去探婆婆, 無辦法下決定下次會到臨, 我是一個守信用的人, 這個晚上就實踐 ~ 中環半山卑利街 121 BC Monday to Saturday, Wine from 5.30pm, Dinner from 6.30pm 121 BC 著重在意大利的家族風格, 相當大的份量, 大家分享來食；蔬果、海鮮等食材是購自本港供應商, 唯有肉類是使用澳大利亞的有機飼養 ~ 口感滑順和諧, 帶陣陣幽香, 單寧結實、均衡, 層次分明, 餘味悠長 ~ Cheese croquette濃香芝士餡釀餃子, 餃子焗至酥化鬆脆, 可蘸蛋黃醬同食 ~ 裸麥麵包綿細麵包肉有咬感, 紮實微酸, 麥香重 ~ Vitello Tonnato 牛仔肉及吞拿魚的結合就成了這道傳統的 意大利 夏日菜式, 整體味道配合得天衣無縫 ~ Roasted Scallop, Sailfisy, Pancetta 帶子鮮甜嫩滑, 帶甜的味道會由 意大利 鹹肉引出來, 青蔥帶來了點睛之效 ~ Lasagna, Eggplant, Tomato, Smoked Scamorza素菜千層麵著重了層次豐富的極濃蔬菜味道,

With so many new restaurants opening in HK, it seems like there shouldn't been a lack of dining options but after being disappointed by some of the new openings lately, perhaps it's time to revisit established restaurants like 121 BC which has been on my radar but somehow still haven't tried yet. I still remember my first encounter with the restaurant which was when I passed by after trying La Vache last year and was intrigued by the quaint and bustling scene I saw through the windows so I vowed

走過中環卑利街的121BC多次，卻總是沒有一個人走進去進餐的勇氣，那張長木檯彷彿告訴你要大夥兒來聚餐才是最適合的。意大利餐廳引進家庭式餐飲體驗，亦主張以較大的份量，讓客人可以大夥兒一起分享。據說餐廳最近推出了全新晚宴餐牌，索價不高($450一位)，這夜便和幾位愛食的朋友一起來試試。餐牌都寫在黑板上，廚師會以時令食材入饌，另亦每月選定一個意大利的地區，以當地特色菜作主題。先以三款醒胃前菜打頭陣， Stracciatella, Beetroot, Balsamic, Basil 用上Burrata 芝士內軟稔的stracciatella 芝士，配上紅菜頭和意大利陳醋。清甜的紅菜頭用來平衡意大利陳醋的酸勁， 但仍是過酸了一點點。而另一前菜 Vitello Tonnato則給了我很大驚喜，之前在瑞士旅行時曾嚐過此菜式，腦海裡的記憶便靜悄悄被勾起了。切成薄片的小牛肉，以混有吞拿魚的蛋黃醬伴著食，那種清新的肉香真讓人抗拒不了。Octopus, Squid Ink, Green Chilli, Crackling 即八爪魚沙律，用上墨汁，少許辣椒和炸豬皮伴著食，香口又彈牙，但卻沒有很大驚喜。幾位女生

121BC位於一條不起眼的街道，要不是朋友相約在此晚餐，從沒有想過要走進這條小巷。老實說餐廳外的環境一點都不優美，門外還搭有棚架。 餐廳內是一張可以容納20多人的長餐桌，我們被安排於中間位置，左右都有不相識的人在用餐，這個我倒不介意。 門口傍邊的黑板以粉不寫上了當日available的菜式，餐廳的靚女侍應說他們的菜式每天都會有所不同，主要是看廚師在local market能找到什麼新鮮食材。我們點了Banquet Menu, 其實有點像tasting menu，只不過他們都是用sharing plate 的方式上菜，同樣可以試盡餐廳的拿手菜式。這實在太好了，不用苦惱要點什麼。 12道菜 （我只簡單介紹10款），每位＄450加一。以下全是3人的份量。 頭盤是蟹肉多士，味道OK但蟹肉不夠多。 這是我最滿意的菜式。車厘茄全部去了皮，配上自家製的芝士和醬汁。是我試過同類型菜式中最好的。 帶有橙香和焦糖香的烤羊架。肉不多，每人一件好像不夠喉，但味道是好的。 非常非常非常嫩滑的八爪魚，配上車厘茄和墨魚汁，墨魚汁的味道香濃，大愛。 疏菜千層麵，其實只有兩層，但味道控制得非常好，是朋友的favouri

途經中環半山卑利街 , 又是滿載我小時候記憶的路段 , 斜路上已開滿售賣歐陸名菜的食店 , 這外表毫不搶眼的又是另一間 , 從外望向內及從內望向外 , 完全是兩種景緻。 餐廳推出了每周不同的宴會式大餐 ( Banquet Menu ) , 以及每月以不同意大利地區為主題的餐酒配對晚餐 ( Regional Pairing Menu ) , 定價均為每位港幣＄450。 宴會式大餐帶來的是家庭式的用餐體驗 , 讓三五知已共同分享菜單上指定的九款美食及神秘甜品；而每個月的最後一個星期 , 餐廳均會挑選一個特定的意大利區份 , 由大廚炮製一系列富有當地特色的菜單 , 而駐場侍酒師會為菜單配對多款意大利餐酒。 Cheese croquette 一隻烤焗過的「角仔」內釀入濃厚芝士餡 , 一啖咬開可見邪惡的熱溶芝士被拉開 , 蘸上蛋黃醬來吃又是另番滋味。 Stracciatella, Beetroot, Balsamic, Basil簡單的紅菜頭與意大利水牛奶芝士組合 , 佐以陳年葡萄醋及羅勒葉 , 先是羅勒葉的辛香味道已叫人吸引 , 紅菜頭吸收了陳年葡萄醋的甜酸 , 不怕酸得太膩因為有淡而奶綿的

卑利街斜路數上，走過去即時跟一堆食客對上眼的121BC為本晚目標。休閒風，有望街的一排平排座位，老實說頗有趣的。有如咖啡室，又不是咖啡室，說是酒吧，卻又不單是酒吧。有點反復說不清，反正都得一嚐才了解底細，那就來吧！我們準備好了。　　以意大利家庭風料理為主，看不少客人來到都是點來分享著吃的，頓時多點份親切。來到這些地方，氣氛感覺絕對不能忽視，畢竟大家想舒舒服服談天說地嘛。店方指每月都會有幾日推出地方特色菜餚，當然也是出自意大利，就是地區分別。剛過去的23至28日就是Veneto為主題，雖然沒有參與其中，但這意念頗吸引的。Straccuatella, Beet Root, Balsamic, Basil　$140　　先來一份清新怡人的沙律起頭，Superfood紅菜頭當然是首選。Straccuatella取至Buffalo Cheese最中心的部分，細緻奶滑，香潤不過。芝味濃郁，但不會太鹹重，沒有過份調味，也不覺膩口。紅菜頭爽口無青味，濕潤好嚼，以黑醋調味，酸清開胃。配以羅勒的獨特香氣，就算澆上了橄欖油，都不算過份帶青帶膩。Octopus, Tomato, Squid Ink, Green

由Andrew Cibej於2013年創立的意大利餐廳酒吧，最愛這裡的自家製乳清芝士ricotta！食材全部由大廚香港街市挑選，將意大利當地輕盈和味道豐富的烹飪特色盡情展現。Tajarin，豬肉味道好濃，香草味轟炸口腔，意粉好淋，好好味。＼Tajarin是Piedmont的方言，也是當地特有的意大利麵，長身而柔軟。用上22隻雞蛋製成，難怪色澤如此金黃，蛋味香濃，簡單以牛油及雞湯烹調，專業。蕎麥加上玉米及Raschera芝士，好好味，因為芝士熔左之後，好似一啲拉絲芝士。因為可以好好食芝士，所以值得推介。好清新既一味菜，好蘇豪感覺！　包括薄荷和松子的味道未免太好吃！芝士混一點蕃茄，清新低卡，女生多吃一點吧！章魚青辣椒，味道是軟軟的，拿坡里傳統的方式料理，將八爪魚放入鍋中蓋煮！餐館以新鮮為招牌，當然是必點，新鮮美味是一定，味道就得讓饕客們自行來一客，又一客～最後，發現這裡有一張共用長餐檯和酒吧枱，餐廳仲有10人私人用餐室。　好岩開PARTY!味道又好，值得再嚟。

記得有一次去la vache! 吃牛扒晚餐, 早了一點到、在門外等朋友的我, 第一次見到121bc。那個時候, 其實並不知道它叫121bc - 餐廳的名字很不起眼。但透過窗子看入去, 氣氛舒適溫暖, 竟有正在開私人派對的感覺。其實121bc並不是在做私人派對的生意, 它是一家很有個性的意大利餐廳。是晚和友人終於來訪，在長枱上佔了一小部分, 開個小小的｢迷你私人派對｣也。和大部份有熱忱的獨立小店一樣, 121bc會定期轉換餐牌, 加入合時的食材製作食物。因此這里不會有排山倒海的選擇, 有的卻是超美味的合時食物。牛扒、羊、墨魚超是例外 - 美味又沒有季節限制的它們，可是大受歡迎呢。121bc的餐牌就寫在盡頭這黑板之上。若是人不多但又甚麼都想試，可以點banquet menu. Hk$450就可以擁有共九咸兩甜的套餐了，超吸引吧。但我們幾個女孩, 還是想吃得簡單點, 就決定散點幾個菜來分享 - 我喜歡意大利菜, 某程度上也是因為它愛以家庭份量上讓大家分吃, 感覺和同枱吃飯的朋友, 特別親密。Stracciatella, Beetroot, Balsamic, Basil Burrata 吃得

It was a Thursday night at 8. My friend brought me to a small but perfectly formed restaurant on Peel Street in Central to have a taste of Italian dishes. We started off with a few starters.  he first served was the tomato panzanella. The fresh and juicy tomatoes could really help whet our appetite, yet the cheese on top was too salty and as the bread inside was completely soaked with the tomato juice, it was far too soft to eat.What came next was the Vitello Tonnato, one of the well-known Piemo

I have always wanted to dine here ever since I saw a photo of the green pea lasagna because I love lasagna and green peas.The menu changes really often so you have to keep checking which is really difficult for me because I don’t know where the menu gets updated.There is always a menu on the restaurant wall, but I find it intimidating to go there to see what is on the menu and leaving if it doesn't interest me.Finally went here and tried the food.They are currently doing a banquet denoted by the

We always go to Peel street to have a drink, as it is pretty cool and no cars in this street at night.I like the interior of 121bc: simple but with a caracter. This long table is quite attractive so we book with my friends to try.They are quite popular so we had to book like 3 days in advance but we didnt regret it!The dishes are from approx 110HKD to 150HKD, all Italian food with product fresh from the market, and you can feel it!They change the menu every week, like in Europe when you go to fa

Overall too heavy handed seasoning.We ordered just a few dishes:- bruschetta with sardines - extremely salty and i was left with a mouthful of oil... Couldnt finish even 2 pieces becuz it was too salty- broccoli with almond and lemon cream -bthe flavor mix was almost right... Except that the lemon cream was... Too salty- orecchiette in pork ragu - the best dish of the night, not too salty, maybe they shld just focus on pasta??- wines - for by-the-glass selections they feature italian natural win

We booked a table on the same day and was lucky enough to get 2 bar seats on a busy Friday nite.  This is indeed a busy restaurant but the atmosphere is good and I love this place because it reminds me of a neighborhood restaurant I used to go to when I stayed in Nice, France.  Nice simple fresh food, where patrons are happy and waiting staff are friendly.I believe the menu changes often here, so the dishes I ordered I am not sure whether they are still available. But I guess most important is n

I had heard about this restaurant through a friend, so thought I'd give it a try, and I'm glad I did. I went with my partner, and we were advised we may need to book in advance other-wise we may not get a seat, so I booked a table online using their website - very handy.We had booked for 7.30, but arrived earlier at around 7.00. We were instantly greeted by a very friendly Italian (I think) man. He then walked us to our reserved table, along the window counter facing outside. We were first talke