Cenacolo Steak & Pasta (已結業)

今天同同事午餐，遇到前所未有咁遲嘅上餐及咁差嘅對客人嘅態度😡。食完前菜後，等咗好耐都未有主菜，於是追一下，連隔離張枱人客問也他們的主菜何時有，竟然聽見佢哋回答：＂我唔係廚司，我唔知喎，你可以入去廚房問吓個廚司＂，當時聽到已經有D火。過咗10分鐘後，隔離枱終於有得食，於是我又再追問幾時我們幾時可有主菜，因為我們先過隔離枱坐下，嗰位Kevin Tse嘅經理竟然極度不滿地回答呢間餐廳嘅流程，你餐廳流程我唔想知，我只知等咗30分鐘都未有得食，問下都唔可以，仲話我哋係幾時落單，可以列印張單比我作証明，今時今日咁既市道再加咁服務品質，想有客人再幫襯都難😡😡😡😡😡😡😡😡😡😡😡😡😡😡😡

My first time here becoz the one next to this restaurant is under renovation.. very poor customer service ..have never been treated like this before...food is alright .. especially the Chinese manager and the younger non Chinese manger , very rude and unprofessional... I said I wanna talk to the chef and the non Chinese manager said to me “the chef has no time to see you, may be next time”....gosh!!! If I knew, I would rather get myself a MacDonald’s burger as least the helpers there are polite

I understand they aren’t some high end restaurant, but the customer service was so bad, like they were being racist or something. When the waiter taking my order, I felt he was rushing me to order, and he was looking around, like he wasn’t really pay any attention to me at all! And it was the same when I pay the bill. So lack of respect! But food was good.

自從西港島線開通之后，上環至石塘咀一帶，多咗好多食肆，今次揀咗一間扒房Cenacolo，環境舒服，燈光柔和，有扒房格調。叫咗個set dinner，有四選一嘅頭盤，好多款選擇嘅主菜，再加甜品或餐茶。再加兩個有折扣嘅主菜。先上麵包，外脆內軟再加醋，好味，可惜冇得添食。頭盤係鵝肝帶子、鵝肝放在全脆嘅麵包上，口感好好，雖然未達至入口即溶，但係肥美，唔肥膩，腍中帶脆，好味。帶子配上黑松露，惹味，帶子煎久些就更好。主菜是羊脊肉，7成熟，有少少羊騷味，咬落有肉汁，配菜也好味，將黃椒青椒等煎香，另外配正常薯條，值得推介。最後是Brownie 配雪糕，不太甜，正常。侍應大力推薦 (Dry aged) Rib eye，600g 2人份量，賣相不錯，份量足，可惜厨師失手，5成变9成，頭尾全熟嘅牛，咬落有点韌，真可惜最後是蟹肉意粉，好大碟， 除了蟹肉，還有燈籠椒，辣椒一齊煮，清清地，好香蒜蓉味， 你倒不錯。環境舒服，部分食物質數不錯、可惜牛扒大打折扣，4人平均@$350

本人真係偷懶咗好耐再無寫食評，但係呢一兩年內仍然係貫徹始終週圍食『絕不翻炒』。今次為咗同最好既朋友慶祝生日，我做足哂準備功課㗎。最後選擇了呢間位於香港大學站既，對於我地呢啲住係天水圍既人嚟講，真係遠過返台灣㗎！晚市餐牌，每個月會換1次Happy Hour $30-，係港島區真係叫好平我地點咗2杯Fruit Punch,1杯Lime Soda,1杯Shirley Temple，因為大家都唔飲酒，所以就咁。。。餐前面包，賣相平平無奇，但好食既！我地點了四個餐，前菜分別選了一份巴馬火腿伴蜜瓜，一份藍靑口，兩份香煎鵝肝伴帶子不得不讚，香煎鵝肝個醬好夾到，完全唔感得入口會好膩！而且所有晚餐既前菜份量並不是細細份，我地四個人食完其實都飽飽地。。。羊里脊，完全入口似牛，唔蘇而且肉質好嫩。要再讚係旁邊既小配菜完全唔係HEA，四個人一致讚好佢個汁，完全想再加多份菜食咁劑。龍蝦意粉，如果肉可以多返少少，賣相更吸引！個牛排其實都燒得啱啱好，無筋，但因為我朋友中意食熟牛，佢地要7成。對於我地呢啲好生牛嚟講就略嫌太熟，食咗一兩口我就停。但朋友們就讚熟牛都可以唔『鞋』正噃！意大利雲呑好大粒，半個手掌大，肉汁偏咸。

因為公司有同事lastday所以就卜左枱食呢間西餐。由於今日打風所以我地朝早11:30就十一條友殺左落去食😂成間餐廳都係得我地一枱客🙊所以我地都慢慢坐慢慢食。Starter我就要左個smoked salmon salad。份量都幾多下，落左意大利醋酸酸地好味道👍🏿Main方面我就叫左個ribeye。叫左medium rare，唔好睇隻碟好大以為塊扒好細塊，其實都幾大塊😂。佢配左個pepper sauce，個sauce就有啲太辣，不過唔點sauce個牛扒又無乜味，我地叫左扒既都自己再加鹽就覺得好食啲。roasted carrot 同pumpkin好好味☺️

今日去石塘咀球場，順便喺附近食生日飯，揀咗附近扒房Cenacolo，環境舒服，燈光柔和，空間感十足，有扒房格調，入門口有一圓形吧枱，bartender 在調酒，侍應引路有禮，做咗一些優惠推介。叫咗一個set dinner，有四選一嘅頭盤，好多款選擇嘅主菜，再加甜品或餐茶。另外兩個有折扣嘅主菜。先上麵包，外脆內軟再加醋，好味，可惜冇得添食。頭盤係鵝肝帶子、鵝肝放在全脆嘅麵包上，口感好好，雖然未達至入口即溶，但係肥美，唔肥膩，腍中帶脆，好味。帶子配上黑松露，惹味，如果帶子可以煎久些就更好👍主菜選了羊脊肉，7成熟剛好，有少少羊騷味，但也有肉味，夠腍身，咬落有肉汁，配菜也好味，將黃椒青椒等煎香，另外配正常薯條，不錯，值得推介👍最後是Brownie 配雪糕，不太甜，正常。侍應大力推薦 (Dry aged) Rib eye，600g 2人份量，就試吓啦，賣相不錯，足份量，可惜厨師失手，我們要求5成熟，点知來了overcooked，頭尾全熟嘅牛，食牛最重要是生熟度，咬落有点韌，真可惜😓最後是蟹肉意粉，好大碟， 除了蟹肉，還有燈籠椒，辣椒一齊煮，清清地，好香蒜蓉味， 你倒不錯。再叫一杯 cocktai

住在西區多年，難得附近開咗這家好有質素的意大利餐廳。一試便愛上了！特別中意食佢的意粉，龍蝦意大利飯及沙律。食材新鮮又足料。意粉的硬度煮得恰到好處，大廚功力一流。其他菜式亦做得不錯，特別推介21 days dry aged 斧頭扒，餐牌上寫兩人分享，如食量不大而又想多試其他菜式，建議四人分享，因份量頗大。至於價錢方面亦算抵食。另外甜品亦做得好，不太甜又好味。餐廳環境舒適，有格調。唯燈光有點暗，如可以調翻光啲會好啲。Waiters 的服務亦好好，很親切。佢地會睇住客人用餐進度來出菜，確保每道菜都熱辣辣咁上檯。好細心。值得推介！

第一次寫食評希望可以同多D人分享美食呢間餐廳本身喺Soho,之後搬左去西營盤西營盤a lot of happening而家香港好少餐廳有前面做bar reception 入面用餐係外國真係dress up 食dinner plan先有個floor係modern 加industrial design 係外國最hip嘅主流設計呢度應該係Al Dente其下餐廳主賣牛板最平澳洲西冷牛扒300g賣$199亦有做3道菜dinner set$299每次嚟必食牛扒，因為真係medium rare 就medium rare處理好好配菜可以揀蔬菜或者薯條長知識去扒房唔講幾乘熟係會出medium rare 嘅唔同熟度英文分別係1乘blue rare,3乘medium rare,5乘medium, 7乘medium well 同9乘well done呢度真係可以一啖牛扒一啖紅酒享受Wine list基本grape types都有大部分都係意大利洒男服務生又好過D女服務員，唔知點解個經理Mel同Bar manager Mikel 都做到standard以上服務，我叫有招呼大班朋友或者有date呢間餐廳都啱去另

It’s a Sunday night, my family and I went for a nice dinner. The environment is so quiet and soothing, even thought it’s a bit dim, but the place is quite nice.The waiters and waitresses were very patient and friendly, they waited politely when we were indecisive about what to order.The food was AMAZING! The fries were really good, they were crispy and long😆 The brownie was rich but also thick at the same time. The ravioli, pizza, steak and parma ham tasted heavenly😍 They were all served hot and

到西環探望老人家，順路到附近西餐廳食午餐埋位跟waiter說冷氣吹住不舒服，waiter話冇得搞😰 要問 waiter 先講是日 pasta 同 soup 係乜😮有set lunch 同 brunch menu, set lunch 只包埋 soup or salad, 加$20先有嘢飲/dessert, 說好的 set 呢😲？叫咗 Pizza Margherita, 是日 pasta (chicken & spinach pasta), 同一個魚set lunch.pumpkin & crab soup 味道不錯，幾甜同有淡淡蟹味，不過唔夠rich, 亦都冇跟bread.飲完湯，落咗餐10分鐘都冇個pizza就到😲，個餅底係現繩嘅，幾硬身🙄 最慘係個pizza一塊basil都冇，同番茄芝士pizza冇分別😰呢個係brunch menu 仲要唔包湯，食完唔飽，得個pizza加埋一成百四蚊😰😰😰What a disgrace!過多5分鐘個pasta到，冇煙嘅😮要叫個waiter先加pepper🙄等咗5分鐘先嚟加。。。要攞啲cheese再等咗5分鐘先攞到嚟🙁 pasta 個汁幾特別，不過啲

【美食偵探社精選調查報告】食物唔單單係用黎果腹， 一間好的餐廳弄出來既食物會讓人有滿滿的幸福感， 讓食客會再次光顧在那裡，他們會在餐廳裡遇到不同的人和事，建立起屬於顧客在那餐廳的獨特回憶。舊的#cenacolo 就是那種會讓人窩心幸福的小餐廳， 我與肥妹偵探有很多回憶都是來自這間我們曾經最愛的西餐館。 cenacolo於2018年11月由中環soho區搬到西環繼續經營， 種下了情義結既我地當然急不及待去再次品嘗幸福的味道。 他們的意粉依舊做的十分出色， 意粉口感硬度是我地最中意的， 醬料香濃惹味， 吃出了昔日的水準， 薯條仍然炸得外脆內軟， 肉眼扒雖然算不上是最上乘的品質， 但係牛扒上既處理火喉剛好， 五成熟的牛肉軟熟嫩囗， 切落去剛好有些少血水， 配上少許粗鹽已經吊出牛的香膻味。 滄海桑田， cenacolo 由滿滿的歐陸懷舊風格變成迎合潮流的時尚餐廳。 昔日的紅磚牆已被帶有時尚感的石灰牆替代了， 一盞盞舊舊的黃燈沒有了；現在也不再播放懷舊音樂； 那幾張服務員熟識的異國臉孔消失了； 那第一次肥妹偵探跟我慶祝生日坐的小圓桌也跟著舊址劃上了句號。 同一碟佳餚， 你的味蕾仍會吃出讓人垂涎三

炎熱嘅中午喺石塘咀找到一間天堂食店二話不說走進去 解決飢餓感覺 午餐選擇不多但非常有質素 當日我點了一個雜菜湯 和 一份medium rare的牛扒雜菜湯 賣相 很好有用忌廉點綴驟眼看上去已覺得十分好喝牛扒煎得 剛剛好 切下去不會有血水 入口非常嫩滑多汁 拍得住一些高級餐廳的牛扒牛味也是足夠的 非常滿意當日的配菜也非常新鮮,在烤爐輕輕煮過 有輕微燒焦的香氣但也不會蓋過本身蔬菜的新鮮如果下次 晚上時間來一定會再次嘗試一 下 一份full course的晚餐

greeted and brought to seat by a welcoming waiter. Introduced with a very good deal happy hour drinks menu (ordered a glass of house white cost hkd30). since i know will order a second round, the lovely waiter agreed to save and serve my second round order later as long as order it during happy hour. honestly a very good start of the night. Starting my night with two appetizers: mussels (apologise with no picture provided and the full name of the dish) and chargrilled chicken and quinoa salad. t

I thought the place is a bar purely for drinks but it did serve meals. Gave it a try in a Saturday for lunch.Given to know that sirloin steak and ribeye are at similar prices, I opt for the latter with no hesitation.A pumpkin soup was served. I have forgotten to take a picture but I could recall that it is generally quite nice with acceptable sweetness while not being too creamy. The medium ribeye was not quite medium, more on the rare side. It was not the main point as the cook varies on th