Da Domenico (已搬遷) 新店位置

這裡老闆服務態度很差，見不同人樣子都不同。不知道哪裡來的勇氣，味道講真都不錯，只是這麼多年菜單變化不大。。。。這個價位有這樣的服務真是莫名其妙，可能去的名人多了，忘記了什麼是服務

Totally not worth it. It’s my first time to write comment because this was quite a bad dinning experience. Bad service, no deco, and over priced in every single food there. I thought it’s only the signature prawn pasta is overpriced ( $980 ) but then actually for those green salad & appetiser like ham & cheese also need $480, lobster soup was like $300. To be honest, the prawn pasta was ok. But not Wow taste. I guess this restaurant is only for those rich people who doesn’t care about $ to go. B

每次想吃義大利菜就會想到這裡，三个人點了半份Burrata加番茄和火箭菜、一份Clams、一份Scampi、一份红虾面、一份微辣的Angels hair、一份sole fish（忘记照相了）、一人一个椰子冰淇淋，在共同分享一份提拉米苏(忘記照相了）。具体就不夸了，香港最佳意大利餐厅，没有之一。原來覺得還有兩家可以與之抗衡，但隨著時間的考驗，還是這裡的質量最有保證，每次來都是一樣好吃的味道，非常的滿足！

朋友們都說這裡很好吃終於來到了閏密的belated birthday dinner 蜆、青囗湯很清甜（想襯熱吃連青口的照片也忘了拍）敗筆是青口有點沙但整體來說鮮甜好吃紅蝦意粉 一直以為紅蝦意粉是紅蝦出色 但原來靈魂在于意粉 不愛殿粉質的我也覺得真心好吃 齒頰留香Pan fried sea brass 香脆 但稍為咸了一點Tomato toast 有驚喜 這餐廳的燈光實在不利于拍照 但好吃程度值得專心吃 餐廳的抽氣不夠強 吃完頭髮會有油煙味為什麼我們四個人連一瓶香檳也喝不完

一年前第一次來這裡的時候，並沒有立馬愛上他，後來又跟朋友來過無數次，每一次都更加愛上這裡。這次四個人來吃，點的都是我愛的菜。Burrata cheese，這是我來意大利餐廳必點的，簡單的一道菜也可以看出來這家餐廳到底如何。 這裡的burrata cheese味道甘甜，搭配小番茄和菜葉，開胃最好不過了。Clams我愛吃小貝殼類，這道非常入味、滋味十足很適合我這種重口味的人，有朋友覺得偏咸，我覺得正好。Mussel，肉質非常的肥美，都可以用肉眼看出來這裡mussel的好質量，每一隻都是胖胖的，味道相比clam更淡、更鮮，獲得了全場的喜愛。Seabass，每次必點，肉質非常嫩，味道鮮美入味，也是全場的愛。Grilled Scampi，每次必點，這道就不多說了，沒有吃過不說好的。大蝦鉗子里的肉我都要吃得乾乾淨淨。Red Prawn spaghetti，每次必點，也是這裡的招牌菜，蝦子頭部剪去，做的時候蝦頭的汁水也流入面里。面的質感十分勁道，但卻非常入味，絕對是香港最好吃的pasta之一！ Angel hair，這道也非常入味，但並不是十分有特色，對比價格，可能有更好的選擇。四人吃完很飽，但是非

My husband was kind enough to make a lunch reservation on our anniversary. He made a booking at 1:15pm. At around 1pm he told me he was still stuck in traffic and could not make it on time. I said no problem I will give a call and change it to 1:30pm.When I called, the Italian chef (presumably the boss as well) picked up the call and I raised my question, the immediately answer from him was a CANNOT in an utmost strong Italian accent. He said we do not take anyone late. We do not take anyone in

我成日見到啲人話呢間野好好食、成日都好想來、我覺得係OK嘅、 但係唔係好食到值呢個價錢囉、差唔多成千蚊一個嘅紅蝦意粉、係好大碟嘅、一個人食完都爆左咩都唔使試咁滯、點了兩個友人說最出色嘅意粉、好大碟、一碟兩個人食已經飽晒、根本就叫唔到其他嘢食、食咗兩碟更加飽到上心口！我食埋個甜品行都行唔郁.....唔知係咪啲人講到好好食希望越大失望好大我得OK囉⋯⋯冇咩咁特別！我覺得貴囉⋯⋯講完

Could this be the most expensive Italian restaurant for pasta? It definitely is one of themost expensive Italian restaurants in Hong Kong. Da Domenico has an extremely high profile clientele that often frequent lavish hotel restaurants or 2-to-3 Michelin-starred restaurants. Tucked away in a quiet street in Causeway Bay- the simple and cozy restaurant offers impeccable Italian classics (they’re extremely known for their red prawn linguine) but with fair warning of their super strict and hard to

After hearing that this was a star-frequented restaurant, we came here with high hopes for a nice dinner... and were extremely disappointed. I've never written a single review for any restaurant but this one had me so mad that I decided it'd be worth it to warn others. In summary, the food, the atmosphere, and the service were sub SUB par for such an expensive restaurant.Hidden on an obscure sidewalk, we had trouble finding the restaurant. We were sat down in a barely decorated room, with tables

Da Domenico 向來都是本地名星和富豪的私人飯堂。這間裝修簡樸的高級意菜餐廳出名是用料上乘，但由於作風低調，一直都是間隱世食堂。小店去年從開平道搬到隱閉的銅鑼灣道，但環境依舊保持醇樸的歐陸小店氣質。到達餐廳時已是晩上七時，不過室內仍是空無一客，唯一只有兩位伏在枱上睡覺的侍應。餐廳原來不只裝潢走簡約路線，連餐單也是一樣簡簡單單用手寫本，以星級餐廳來說，都算得上罕見。 海鮮濃湯 ($300), 4/5賣相極度普通，但是盡得蝦、蟹、魚等等配料的精華，味道鮮甜而且質感幼滑，的確不俗。 BB墨魚扁意粉 ($780), 4/5說得上是富豪飯堂，普通的一碟扁意粉也特別用料講究，定價亦當然不會鬆手，一律盛惠七百八十元。BB墨魚入口果然嫩口，鮮味十分豐富，扁意粉也做得恰到好處，嚼勁十足。特別要一讚濃郁幼滑的醬汁，除了蕃茄味夠濃之外，還有很香的鮮蝦味。 紅蝦扁意粉 ($780), 4/5扁意粉的味道跟之前的一款BB墨魚扁意粉大致差不多，加上新鮮的意大利紅蝦更是如魚得水，滋味得難以形容。幾款菜式都是水準之作，吃落便知非池中物，但是否值得如此高昂的價格，相信要留待大家定奪。(個人會情願多吃幾餐豐

此店搬了之後第一來。新開的法餐seasons客滿，这里卻只有四五枱，不過老板一點也不擔心，反正晚上總也星光熠熠。此店最有名的自然是贵，食物鮮但環境装修很正常普通餐廳feel.前菜看似很貴，但一份量很大，下圖burrata cheese已是两人分了的半份，很清爽鮮味，色彩吸引更不在話下。但店員介紹的白酒clam (780元),份量不多，清甜固然，但居然有沙。味道也與較好餐廳相若，這個價太高很不值得。倒是tomato angel hair 好值得推薦!240元一客也夠两人分吃。可惜忘了拍照!

Living around the area of causeway, I decided to try with my family the subtle looking restaurant we always walked past on the way home. We were greeted warmly by the host who showed us to a table with unironed linens. Then we were given our menus, one which was a piece of hand written A4 paper and the other a laminated handwritten A4 paper which we found unpresentable for the price that it was charging. Together with the set menu and a bottle of sparkling water (no table water was available) it

Da domenico重新開，當然要黎一試。從前da domenico走高檔家鄉式意大利菜，重新開幕並沒有影經營方向。其實da domenico新鋪有兩邊門口，不論坐地鐡，坐車定揸車都係從信德街既門口入較近，車可以泊係柏麗，好方便。有司機或自己揸車千萬唔好係銅鑼灣道上落，因為有欄杆，要兜遠路。正門：如果坐地鐡可以係F出口出，左轉行到維園，再循維園邊高士威道行人天橋到達信德街。街尾係水月同近江八幡斜對面就係Da domenico啦。食Da domenico 當然少不了食意粉，食左，你就知餐廳係貴係食材同裝修。第一個蝦意粉，沒有賣相可言，賣的是食物鮮味，基本上每一日都係蝦既鮮味，我估個汁係用蝦煮成,鮮味非常。蝦肉也彈牙可口。第二個墨魚仔意粉都係鮮味無比，個人猜想都係用墨魚仔煮個汁所以每口意粉都充滿鮮味。當第三道意粉個樣都係禁你就會有d悶。但其實Da domenico就係禁，不賣presentation 賣食物味道。如果以presentation就重要考慮因為既可以考慮移玉步到信德街其他食肆光顧。