Giando Italian Restaurant & Bar (已搬遷) 新店位置

3.5

30 食評

味道

環境

服務

衛生

抵食

920

灣仔

$401-800

意大利菜酒海鮮甜品/糖水薄餅西餐廳

SY Wong

等級3

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This restaurant located in Fenwick Pier, which is near The HK Academy for Performing Arts. The location is not convenient, but surprised saw full house on this Saturday night. Advance reservation was preferred.

The restaurant was not spacious and feel a bit noisy when we got seated. The huge window and high ceiling offer customers a magnificient view of Victoria Harbour. It was gorgeous! The decor was simplistic. The ambience was intimate and relaxing. It is a nice spot for special occasion.

The Bread served in a paper bag and a bag. It looks casual. The bread we have Focaccia, bread sticks and more. The staff served us olive oil and vinegar beforehand. The bread was nice but cool.

Here was our ordered and share with my friend. The Beetroots Salad. The beetroots, arugula, accompanied with orange slices, feta cheese and pine nuts. The beetroots was sweet and juicy. The lovely green was fresh with dressing. Beware of the incredible color.

The Mixed Raw Seafood and Fish Carpaccio with Herbs. I have some hesitate to order this dishes but my friend suggested we should try something new. The raw seafood have shrimps, thinly slice scallops and raw fish slices. All the seafood and taste extremely fresh and have strong seafood flavor which served with cherry tomotoes and fresh herbs. It was beautifully presented.

The Fettuccine with Poultry (Pheasant, Guinea Fowl, Duck). The ingredients of Fettuccine was imported from Italy and it was al dente. The poultry was well minced and looks like Spaghetti Bolognese. The flavor of poultry was strong but quite match with the pasta. Fresh Parmesan Cheese was grated while served at our table.

My friend was suggested white wine with our meal. We ordered Traminer. It was full of lychees and floral aroma. It was good to accompanied with our salad and seafood.

I would like to have some dessert to finished our meal. We have Homemade Tiramisu. It was light and fluffy, not too sweet and I preferred more liqueur used. I feel more satisfied after the dessert. At the end of our meal, a small bunch of Black Grapes was served. It was sweet and appreciated.

The restaurant was quite busy on that night and service staff was not attentive. My friend was requested to have a lime slices on the sparkling water and asked for changing dirty plates. I think they could offer better service and paid attention to customer needs. The overall portions of dishes was small but enough for two diners to share. All dishes taste was light, refreshing and suitable for weight-conscious. Thank you my friend be my guest and look forward to share good food next time.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2013-07-27

等候時間

5 分鐘 (堂食)

人均消費

$500 (晚餐)

推介美食

Dessire

等級4

108

此外還有Main course雖然選擇也多，但和 appetizers 比較，就稍為顕得遜色！Spaghetti Alle Vongole e ZucchineSpaghetti with Clams & Zucchine Extra Virgin Olive OilMark: 6.5/10意粉做到 al dante，相信那彈牙的口感除了是因為烹調時間控制適當，還有因為pasta是自家製的。可是份量較少，而且使用的是蜆仔而不是正常size連殼的那種，令人有些失望。Zuppetta Di Pesce in Salsa MediterraneaMixed Seafood Soupstew (Calamari, Clam, Shrimp, Mussels, Fresh market fish) in Tomato Wine BrothMark: 7/10海鮮湯帶淡淡酒味，鮮味不算突出但還是有的。整體味道不錯，唯獨是魚肉和蝦都較嚡身。Costolette D'Agello Scottadito con CaponataGrilled Lamp Chops with Balsamic Fresh

此外還有Main course雖然選擇也多，但和 appetizers 比較，就稍為顕得遜色！

Spaghetti Alle Vongole e Zucchine
Spaghetti with Clams & Zucchine Extra Virgin Olive Oil
Mark: 6.5/10

Spaghetti Alle Vongole e Zucchine

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意粉做到 al dante，相信那彈牙的口感除了是因為烹調時間控制適當，還有因為pasta是自家製的。可是份量較少，而且使用的是蜆仔而不是正常size連殼的那種，令人有些失望。

Zuppetta Di Pesce in Salsa Mediterranea
Mixed Seafood Soupstew (Calamari, Clam, Shrimp, Mussels, Fresh market fish) in Tomato Wine Broth
Mark: 7/10

Zuppetta Di Pesce in Salsa Mediterranea

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海鮮湯帶淡淡酒味，鮮味不算突出但還是有的。整體味道不錯，唯獨是魚肉和蝦都較嚡身。

Costolette D'Agello Scottadito con Caponata
Grilled Lamp Chops with Balsamic Fresh Mini Sauce & Caponata
Mark: 7/10

Costolette D'Agello Scottadito con Caponata

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我喜愛吃羊的朋友嫌羊肉不夠羶，但我就覺得ok，哈哈是各人喜好不同吧！兩件羊排肉質不同，其中一件偏靭，水準不平均。

Desserts

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這裡如果不計芝士的話，甜品款式並不多，但質素頗高。雪糕是自家製的，我最喜歡是榛子味了；椰子味的 sherbet配上菠蘿和椰子片是炎炎夏天之選。

Gelato (Vanilla, coffee, hazelnut & chocolate)
Mark: 7/10

Cocco E Ananas
Mark:7/10

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Cocco E Ananas

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Tiramisu
Mark: 7.5/10

Tiramisu的 mascarpone 打得細滑輕柔，手指餅也鬆軟有酒香。

我會再來試試這裡其它的 pizza和 pasta！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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味道

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衛生

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堂食

人均消費

$500 (午餐)

推介美食

Dessire

等級4

108

儘管有平日多忙碌也好，在週末最好也要放鬆下來，好好休息一下。我認為最好的方法是去嘆一個悠長的 brunch, 而Giando's提供了一個不錯的semi-buffet brunch。Brunch是以semi buffet的形式進行，有不同的cured meats，沙津和八款不同的芝士供應。當吃完一輪冷盤後，巳經差不多飽了，才發現原來還未吃appetizer。 Cinque Formaggi e Spinaci ($188)Mark: 8/10這個pizza用上了整整五種芝士（fontina, gorgonzola, parmigiano, stracchino and mozzarella），芝香十足；pizza 的邊和底也烘得香脆無比；可以說是香、軟、煙靭、脆集於一身， Cheese Lovers 來一定要點這個！Mozzarella Di Buffalo E Pomodori Misto ItallianiBuffalo Mozzarella with Italian Tomato saladMark:7/10水牛芝士新鮮柔軟，帶點奶香，伴著爽口多汁的番茄吃十分清新。Carpacc

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儘管有平日多忙碌也好，在週末最好也要放鬆下來，好好休息一下。我認為最好的方法是去嘆一個悠長的 brunch, 而Giando's提供了一個不錯的semi-buffet brunch。Brunch是以semi buffet的形式進行，有不同的cured meats，沙津和八款不同的芝士供應。

Selevtion of cured meats and salad

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當吃完一輪冷盤後，巳經差不多飽了，才發現原來還未吃appetizer。

Cinque Formaggi e Spinaci ($188)
Mark: 8/10

Cinque Formaggi e Spinaci

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這個pizza用上了整整五種芝士（fontina, gorgonzola, parmigiano, stracchino and mozzarella），芝香十足；pizza 的邊和底也烘得香脆無比；可以說是香、軟、煙靭、脆集於一身， Cheese Lovers 來一定要點這個！

Mozzarella Di Buffalo E Pomodori Misto Italliani
Buffalo Mozzarella with Italian Tomato salad
Mark:7/10

Buffalo Mozzarella with Italian Tomato salad

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水牛芝士新鮮柔軟，帶點奶香，伴著爽口多汁的番茄吃十分清新。

Carpaccio Di Manzo Con Rucola E Parmigiano Al Balsamico
Beef Carpaccio with Argula and Parmigiano in Balsamic Vinegar Dressing
Mark: 8.5/10

Beef Carpaccio with Argula and Parmigiano in Balsamic Vinegar Dressing

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生牛肉片厚薄剛好，入口鮮甜嫩滑，和微苦的芝麻菜搭調得很。

Uovo Al Prosciutto Croccante Su Crema Di Piselli
Poached Egg with Crispy Parma Ham on Green Peas Cream
Mark:7/10

Poached Egg with Crispy Parma Ham on Green Peas Cream

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用刀輕輕一刺，蛋漿慢慢的流出來了！綠豆cream清淡creamy，配著香滑的蛋漿和鹹脆的parma ham本應是一個好的配搭，可惜 parma ham卻欠缺了它本身該有的鹹香，令到這道菜不能達到預期中的效果。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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人均消費

$500 (午餐)

推介美食

GW98

等級4

206

Date of visit : 8 Jun 2013 (Sat) 1 pmNo. of diners : 5Average cost per head : $345Food quality : 8.5/10Environment : 8.5/10Service : 8/10Value-for-money : 8/10Overall rating : 8.35/10My last visit to Fenwick Pier was a year ago when the restaurant was occupied by Vero Chocolates. On a Saturday noon, we made fallback from dining alfresco to indoor with wide windows, harbor view and most importantly, air-conditioning while the street was sizzling hot.This Italian restaurant is specialized in both

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Date of visit : 8 Jun 2013 (Sat) 1 pm
No. of diners : 5
Average cost per head : $345
Food quality : 8.5/10
Environment : 8.5/10
Service : 8/10
Value-for-money : 8/10
Overall rating : 8.35/10
My last visit to Fenwick Pier was a year ago when the restaurant was occupied by Vero Chocolates. On a Saturday noon, we made fallback from dining alfresco to indoor with wide windows, harbor view and most importantly, air-conditioning while the street was sizzling hot.
This Italian restaurant is specialized in both pasta and pizza where ingredients including flour, yeast and even water are imported from Italy. Good to go with a larger group for a casual meal and share dishes are common. At weekends they offer semi-buffet brunch with smorgasbord of cured meat and cheeses, selection of appetizer, main course and dessert from the menu. Would be a good choice if I have a better appetite on the day.

a) Bread Basket – 8/10

Tho not served warm, the bread was still of high standard in particular the thins that I encored for.

b) Carpaccio di Manzo Con Sedano ($178) – 8/10

Insalata di Finocchi e Sedano con la Bottagra

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I like the Italian celery of medium size, tender and yet with intense flavour to balance with the beef. The dressing of lemon and extra virgin olive oil was light and refreshing.

c) Insalata di Finocchi e Sedano con la Bottagra ($138) – 8/10

Carpaccio di Manzo Con Sedano

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This fennel and celery salad was another “hot” menu item in Summer. The shredded bottarga (grey mullet fish dried eggs) was light and not too salty. White wine vinegar was used as the dressing.

d) Cinque Formaggi e Spinaci ($188) – 9/10

Cinque Formaggi e Spinaci

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This spinach and five cheeses (fontina, gorgonzola, parmigiano, stracchino and mozzarella) pizza made me mouth watering. Generous amount of cheeses was used, soft and tender, fabulous for cheese lovers. The pizza dough was crispy and rich in wheat flavour.

e) Prosciutto, Rucola e Scaglie di Parmigiano ($238) – 9/10

Prosciutto, Rucola e Scaglie di Parmigiano

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Although three types of cheeses, parmigiano, crescenza and mozzarella were used, this pizza was much much lighter than the 5-cheese. Non prime prosciutto was used but still a lovable pizza with a much crisper crust. 1 piece was never enough!

f) Strozzapreti Di Pasta Fresca Allo Scoglio ($188) – 9/10

Strozzapreti Di Pasta Fresca Allo Scoglio

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Interesting hand-twisted pasta with mixed seafood and fresh cheery tomato sauce. The twisted pasta was smooth and springy, resembling those Chinese translucent rice pastry sheet used for Shanghainese cold dish. The shrimps were sweet and the squids were fresh.

g) Risotto Primavera ($168) – 8/10

Carnaroli risotto from Italy was used. With mixed vegetables and mushrooms, both the texture and flavour were less exciting than the twisted pasta.

07.2013

題外話/補充資料： Q : When will I go again? A : With a bunch of friends for causal Western meal, either lunch or dinner is fine. Q: What will I next order? A : May try the weekend brunch.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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衛生

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用餐日期

2013-06-08

用餐途徑

堂食

人均消費

$345 (午餐)

推介美食

simply jj

等級4

1.6K

apr 27, 13.......食友嘅友人推介下.............2人來dinner.........叫咗 : 1) bread basket (免費)-d麵包喺個袋度好難影得清楚-共有4款-不過唔多暖熱-grissini同另1薄片喺鬆脆-伴以橄欖油黑醋同食,不錯2) colterenzio, praedium pinot bianco weisshaus 2011 (hk$80)-呢排喜歡飲番杯,只來1杯白酒-waitress介紹呢隻會比較fruity d........帶點vanilla香味.......啱我-不過我唔識品酒..............只喺靠好個人嘅味覺感受-順喉,唔會酸到搶喉,唔dry-不過點解宜家1杯咁少嘅?_?..........以前出街飲嘢,好似double呢個portion.........友人話我諗多咗.............hahaha...........咁點解我餐餐飯同友人食...........都有嘢諗多咗架.........3) s. anna cuvee rose (hk$80)-友人的4) burrata con melanza

apr 27, 13.......食友嘅友人推介下.............2人來dinner.........叫咗 :

1) bread basket (免費)
-d麵包喺個袋度好難影得清楚
-共有4款
-不過唔多暖熱
-grissini同另1薄片喺鬆脆
-伴以橄欖油黑醋同食,不錯

2) colterenzio, praedium pinot bianco weisshaus 2011 (hk$80)
-呢排喜歡飲番杯,只來1杯白酒
-waitress介紹呢隻會比較fruity d........帶點vanilla香味.......啱我
-不過我唔識品酒..............只喺靠好個人嘅味覺感受
-順喉,唔會酸到搶喉,唔dry
-不過點解宜家1杯咁少嘅?_?..........以前出街飲嘢,好似double呢個portion.........友人話我諗多咗.............hahaha...........咁點解我餐餐飯同友人食...........都有嘢諗多咗架.........

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3) s. anna cuvee rose (hk$80)
-友人的

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4) burrata con melanzane marinate all'aceto di marsala e pomodori secchi (hk$178)
-burrata cream mozzarella with marinated marsala vinegar eggplant and dried tomatoes
-佢嘅menu真喺好充實..........每頁long page嘅菜式很多..........d字又密密麻麻...........真喺令你無心機睇

-初時連食友朋友推介嘅部份菜式都搵唔到.........我索性問waitress,喺咪最近轉咗menu..........原來唔喺........咁就由佢幫我哋搵出嚟
-現在喺香港嘅意大利餐廳,已比較容找到burrata............佢喺mozzarella嘅1種,所以唔會好重芝士味,啱晒食芝士嘅beginner............好的burrata追求到fresh,咁先可以中間runny.........否則質感就會越嚟越似mozzarella
-呢個burrata嘅中央很runny........味道很清,咁又好自然,如果調味過重手,就會蓋晒burrata嘅淡奶味
-伴來的茄子有醋輕輕醃過,而所謂嘅乾番茄其實並唔喺全乾..........只喺個皮皺/縮咗少少.........裡面仲喺好juicy添,自然微,小甜
-所以我鍾意食伴料多d~~~~~

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5) gustavo (hk$168)
-tomato and smoked buffalo mozzarella with eggplant and semi dried cherry tomato
-當然要1試佢嘅pizza啦
-都上得幾快喎...........我哋連appetizer都未食完(可能話住吹水)...........所以我哋要求hold住個pasta唔好上
-佢喺薄批.........唔喺好薄脆嗰種style
-料很多,所以有料嘅餅底會變得軟身,芝士被仲喺好熱嘅批烘到溶掉,不過唔強拉絲效果
-味道豐富,ok不差,不過話好好又未到咁啦
-因為想試pasta同甜品.........所以決定pack起1/2個批

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6) scialatielli napoletani alle vongole e zucchine (hk$178)
-naples scialatielli with clams, baby zucchini and dried tomatoes
-份量不多,嗰晚對我哋嚟講,喺件好事........否則之後點食到2個甜品呀..........
-挾起來比較軟身,好擔心很腍
-好彩入口質感好特別,佢唔al dente,但少腍中就有種很少食到嘅微彈性+韌性.........咁應喺homemade pasta
-d汁剛好,夠味,可能我開始變得重口味,所以唔覺得鹹...........不過友人就略嫌佢調味鹹咗少少
-蜆肉喺少鹹嘅汁襯托下,顯得份外鮮美

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7) fragole alla menta gratinate alla crema vanigliata (hk$108)
-fresh spring italian strawberries with vanilla custard cream gratin
-又到甜品時間,食友嘅朋友就無推介喇...........咁純按個人心水揀
-先鎖定呢個chef's special dessert
-個vanilla custard cream面有焗過,所以碟面幾熱吓,除咗個cream之外,底下全是切細咗嘅士多啤梨,份量都多,無溝其他生果
-個組合都幾簡單,因為個cream都香,而士多啤梨嘅酸度好輕微,自然,仲有少少甜
-喺輕怡,比較健康嘅甜品選擇

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8) crema cotta alla castagna (hk$78)
-chestnut cream brulee with organic brown sugar
-糖面脆薄,底下嘅cream brulee滑,栗子味很出,甜度不高
-gd

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題外話/補充資料： * 多謝食友朋友嘅推介.........否則咁多款,都唔知佢邊d掂............呢度服務都nice * 估唔到呢個位置咁唔便..............dinner竟然喺full house.........犀利

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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張貼

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衛生

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用餐日期

2013-04-27

用餐途徑

堂食

人均消費

$483 (晚餐)

Ladyjady

等級2

A Friday dinner without plan so my boyfriend suggested to try out Giando in Wan Chai cause the Chef is from Isola. Think it should be a quality meal. We called to book and they told us only bar table is available but we don't really mind cause we just thinking of the good and tasty Itality food so we decided to take it as it was 9pm already so we were hoping that will be a chance to move to a dining table when somebody left. We arrived there and there were two Asian girls welcome us but when my bf told them our booking name and they just looked at us with a pause on their face so we pointed to the bar table and told thought that supposed are setting for us. After they served us to sit down and hand us the menu and we place the order. We ordered the Pizza to share as the starter and my bf ordered the spicy grilled chicken and I ordered the minestrone as my main. We also order two glasses of red wine. I have to say their wine are very good quality caused my skin didn't react with the rash, the pizza was really good as we expected, we were quiet happy even just sitting at the bar table. But slowly we found out we were a bit neglected, no one came to us to ask how things go or do we need anything, I forgot how many times we have to raise the hand to stop the waiter to get things we wanted. But one thing that annoying me the most is one of the waitress came to asked me if she can get the bar chair that I put my handbag on, I say of course but I asked her so how can I handle my bag or where can I put it as there's no handbag hook down on the bar table, and she replied me "YOU CAN PUT IT ON THE FLOOR!" I was really shocked that is the suggestion but I told her "I don't think so!" then she suggested "maybe I bring you a napkin so you can put your handbag on the floor!" I thought anyway if that's the only solution then I can take it , so I accepted it and continued eating my meal with my big Celine handbag on my lap. That waitress walked pass me at least 3 times and never get me the napkin for my bag so I can only used the one on my lap instead caused I really can't handle to eat with my heavy bag on my lap with sitting on a high bar chair. Can't be bother to ask their staffs to help me to solve the problem justed wanted to finish our meal and go. Pizza was very delicious and we finished it and asked them to remove the empty plates (Can't believe that we have to ask for every single step that they supposed to do with service) and we waiting and waiting and waiting for our main course for nearly 25mins still got no main course, then we have to asked again for it, finally 10mins later it arrived. The grilled chicken smelled really nice and quality was very good but my soup was just a warm one when it served, seems it has been ready and set at the kitchen for long time. It tasted ok and nothing special about it with those 12 veggies, the ingredients seems been over cooked, all the green ingredients has turned yellow, not attractive at all. Thought the chicken can impressed us but both of the chicken thighs are still raw and sticked on the bone.
Totally a disappointed night dinner at here, especially their service, one time off visit for me as I think a good restaurant should make you feel welcome to visit and enjoy their food.

題外話/補充資料： A good team makes a big different. I wish their management can give their staffs a better training how to make the customer feel welcome. It is really shame that the quality food serve with below standard service.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Few months ago, Giando quietly replaced Vero Chocolate at the Fenwick Pier. Led by chef-owner Gianni Caprioli (formerly of Isola), this new Italian restaurant and bar has received mixed reviews so far. As a result, we decided to take a closer look by paying a personal visit. Giando takes somewhat of a minimalist approach when it comes to interior decoration. Simple wooden floor, white tabletop linen and white leather chairs all contributed to a wonderfully comfortable dining environment.

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Giando takes somewhat of a minimalist approach when it comes to interior decoration. Simple wooden floor, white tabletop linen and white leather chairs all contributed to a wonderfully comfortable dining environment.

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Some bloggers raged about the service level of the waiting staff here but there was no sign of poor service observed under our watchful eyes. To the contrary, we found service to be quite satisfactory. Everyone wore a nice smile on their face.

Pink Peppercorn Marinated Salmon (Grade: 3/5)
Lunch officially started with salmon marinated with pink peppercorn and served with an Italian fennel orange salad.

I liked the texture of the salmon but despite being marinated with peppercorn and herbs, it seemed to lack both the naturally rich flavor of salmon and the added touches from the seasoning.

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Beef Carpaccio (Grade: 4/5)
Next up was a pretty impressive beef carpaccio.

The thinly sliced beef carpaccio came with very rich flavor with cheese, lemon juice and a balsamic dressing providing the finishing touch. That was a beautiful dish.

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Strozzapreti with Italian Pork Sausage & Broccoli sauce (Grade: 1/5)
I always tried to pick at least one pasta when I visited an Italian restaurant. There were all together three pasta dishes available in the lunch menu - penne in an arrabbiata sauce, spaghetti with clams in a white wine sauce and the strozzapreti, a hand-twisted pasta with Italian pork sausage in a broccoli sauce. I picked the latter and was still regretting that decision.

To my surprise, the sauce was way too salty and dominant wasting a fairly decent bowl of pasta. Perhaps I should have opted for the spaghetti with clams in white wine sauce instead.

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Mixed Seafood Soupstew in Tomato Wine Broth (Grade: 2.5/5)
I called this the Italian version of bouillabaisse. The seafood soupstew was based on a mild tomato and wine broth added with seafood including calamari, clams, shrimps, mussels, and fresh market fish. This was way better than the strozzapreti.

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Panna cotta (Grade: 3/5)
There was no sign of any lemon flavor in the panna cotta (though indicated as lemon flavored panna cotta in the menu) but it was nevertheless deliciously creamy. As usual, it was served with mixed berries. Some crunchy caramel on top helped to add a contrasting texture to the mix.

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Giando’s Homemade Tiramisu (Grade: 4/5)
Soft in texture and perfectly balanced in flavor. Divine.

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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DixonW

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Giando is a newly open restaurant by Chef Gianni Caprioli from Isola. The venue is where Vero Chocolate used to be, it offers more room and it has a down-to-earth dining room. The ceiling to ground windows offer diners spectacular view of the Victoria habour. The menus offer a lot of choices, it wouldn’t be a bad idea to trim down a little, it took us a while before we can decide.

Food rating: 5/10*
Service: 3/10
Ambiance: 7/10
Price: HK$300ax

* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin stars

Grilled Scallop with black truffle (6/10)
The scallop was nicely pan-fried, however, lacked the scallop flavour, since it was frozen one. The mash was delicate and rich, matched nicely with the black truffle and scallop. It was a surprise with the amount of black truffle was used, not just more than enough and the flavour was very intense.

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Basil and tomato pizza (4/10)
Thin crust pizza, the base was moist, dry on the outside and fairly season. The mozzarella could be a little more burnt. Finally, topped with basil and tomato, a very classic Italian pizza.

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Saffron scent seafood risotto (4/10)
The risotto was as usual by Hong Kong standard, slightly undercook, just a step from al dente. The saffron further enhances the seafood flavour with the tomato sauce.

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Deep fried veal (6/10)
The veal was very tender, well seasoned before deep-fried. No wonder this is a chef special!

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Perhaps this is a newly opened restaurant, there are certain aspect of the service needed improvements. Mostly being staffs were not attention to details, while the restaurant was only at its half capacity, totally cannot imagine if it is a full house.

Give me a thumbs up if you like it!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Yvonne Chiu

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第一次食這種食物, 幾特別, 是一般西餐廳找不到的食物. 览肉吾酸, 意大利蔥頭在香港街市找吾到, pama ham 味道幾香, 吾會太咸, 意大利磨姑在香港街市都找不到. 問過店經理, 那裡的食物由意大利來的.意大利 pizza 有很多料, 熱騰騰, 很滿足.我最鍾意食三文魚. 三文魚煮得好滑, 加埋D汁, 好味道.一望到個麵包就想食, 個樣好靚, 好鬆軟, yummy.我的朋有叫了自助午餐. 價錢吾價, 只是$250, 有酒店水準. 這間餐廳的意大利人大廚在香港很有名的. 最後我食了波菜薯蓉, 我估計有落cream, 幾香.

第一次食這種食物, 幾特別, 是一般西餐廳找不到的食物. 览肉吾酸, 意大利蔥頭在香港街市找吾到, pama ham 味道幾香, 吾會太咸, 意大利磨姑在香港街市都找不到. 問過店經理, 那裡的食物由意大利來的.

意大利 pizza 有很多料, 熱騰騰, 很滿足.

我最鍾意食三文魚. 三文魚煮得好滑, 加埋D汁, 好味道.

一望到個麵包就想食, 個樣好靚, 好鬆軟, yummy.

我的朋有叫了自助午餐. 價錢吾價, 只是$250, 有酒店水準. 這間餐廳的意大利人大廚在香港很有名的.

最後我食了波菜薯蓉, 我估計有落cream, 幾香.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介美食

Jess Hung

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喺灣仔要搵間好嘅意大利餐真係唔易。食物品質要高，環境要舒適配上靚景就更難。Giando Italian Restaurant 位置 Fenwick Pier, 餐廳格局精緻優雅，面對維港夜景，為一餐品質高嘅意大利晚餐加添浪漫氣氛。至於食物方面，亦唔遜色。兩個人嘅晚餐，我哋先叫咗3個頭盤 - salad, cold cut, scallopSalad: rocket + grape + marinated pear + cheeseRocket 一向係我最喜歡嘅沙律菜，配上生果，口感豐富，味道清新，最緊要係暖開胃Prosciutto & salami with figs帶鹹而軟軟嘅意大利火腿，富油分嘅沙樂美，配上帶甜味嘅無花果，果甜同肉嘅鹹味互相衝激，令火腿嘅鹹味，同沙樂味嘅油香更突出。香煎帶子配松露漿一見到松露，諗都唔諗就叫咗。帶子新鮮，外面煎香，內裏軟滑，口感一流，奈何松露味未見突出，稍為失望。主菜：saffron scent seafood risotto+ grilled angus beef with cheeseRisotto 用上西藏紅配海鮮，非常美味，爽口新鮮嘅海鮮加西藏

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Prosciutto & salami with figs
帶鹹而軟軟嘅意大利火腿，富油分嘅沙樂美，配上帶甜味嘅無花果，果甜同肉嘅鹹味互相衝激，令火腿嘅鹹味，同沙樂味嘅油香更突出。

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香煎帶子配松露漿
一見到松露，諗都唔諗就叫咗。帶子新鮮，外面煎香，內裏軟滑，口感一流，奈何松露味未見突出，稍為失望。

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主菜：saffron scent seafood risotto
+ grilled angus beef with cheese

Risotto 用上西藏紅配海鮮，非常美味，爽口新鮮嘅海鮮加西藏紅花獨特嘅香味，令意大利飯更特別，亦令我倆食唔停口。

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五成熟嘅安格斯牛扒，大廚了得，煎得恰到好處，配芝士煎製，令其香更特出。配軟滑嘅薯蓉進食，實在美味。

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主菜完畢，當然要以甜品為豐富嘅晚餐作完美嘅終結。

先嚟一個蘋果酥配雪糕，冷熱配搭，口感豐富，甜酸味道嘅平衡出色。

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最後係朱古力心太軟
一見到個餐牌，發現呢個甜品係用上我最愛嘅 Amedei Chuao Chocolate，豈能錯過！黑朱古力嘅甘香味做成嘅心太軟，一啲都唔膩，因為唔係太甜。而熱騰騰嘅朱古力流心，當然唔會係實，而真係流得出啦！

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食埋呢個朱古力甜品，呢餐飯真係大大大滿足！

一定要返去，下次要試埋佢哋出名嘅 pizza!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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chocolatemuimui

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在灣仔分域碼頭的前Vero舊址，現變成了新的意大利餐廳Giando Italian Restaurant & Bar。這個週末跟朋友相約前來吃午飯，卻遇上了不太好的經歷。來到餐廳，我們被安排坐到玻璃窗旁的一桌，光線充足，看看餐牌，有午市套餐，三道菜，頭盤、主菜或意粉，跟甜品，價錢是$238，我們點了四份來分享來吃。但餐廳表示每位客人必須點至少一份套餐或從散點餐牌中選一款主食，所以我們也要多點兩款食物。侍應期後也送上麵包，新鮮焗起的麵包也有數款選擇，有脆片的，也有蕃茄或香草味，麵包雖不是十分香，但全也暖暖的，也還好。頭盤Buffalo Mozzarella with a Variety of Italian Tomatoes，新鮮的水牛芝士中間軟腍柔滑，淡淡的奶香，伴著大小不同的蕃茄，鮮甜多汁。Seafood Salad on Crushed Lemon Scented Potato，蝦、魷魚、八爪魚等切粒，伴著薯蓉來吃，味帶檸檬酸香，質感偏濕及稀蓉，吃著沒有大多鮮味，但酸酸的也都清新。Poached Egg on Crispy Parma Ham，Green Peas Cream，切開

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頭盤Buffalo Mozzarella with a Variety of Italian Tomatoes，新鮮的水牛芝士中間軟腍柔滑，淡淡的奶香，伴著大小不同的蕃茄，鮮甜多汁。

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Seafood Salad on Crushed Lemon Scented Potato，蝦、魷魚、八爪魚等切粒，伴著薯蓉來吃，味帶檸檬酸香，質感偏濕及稀蓉，吃著沒有大多鮮味，但酸酸的也都清新。

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Poached Egg on Crispy Parma Ham，Green Peas Cream，切開水煮蛋，橙黃色的蛋黃漿流出，跟著綠豆忌廉同吃，蛋味帶點豆香，感覺不太膩。

主菜方面，先是Risotto with Mixed Mushrooms，意大利飯粒有咬口，甚有嚼勁，醬汁不太濃或稀過，菇菌味道濃郁幽香，味道及口感都不錯。

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Chitarra alla Carbonara，Square Spaghetti with Guanciale Ham，厚厚的醬汁掛滿麵條上，入口味道偏鹹，對於吃開重口味的人來說都真是鹹了一點，所以不太能夠接受鹹味的人，就會覺得更加鹹。

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Roasted Pork Belly with Mixed Swiss Chard，烤豬腩肉賣相看下去是挺不錯，皮帶焦黃，應該挺脆口，但奈可是韌身又硬口，毫不香脆，咬開也有難度。脂肪比瘦肉部份佔的比例較多，吃下去瘦肉不會乾身，加上肥膏增添油潤感，但咬不開的豬皮己叫人失望。

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Beef Sirloin Steak with Arugula & Parmigiano，牛肉表面烤得不算香，肉質中心雖帶嫩粉，色澤好像挺不錯，而且肉汁也不少，但就偏為韌口，難以咀嚼。

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也另外散點了兩款主食，一款是意大利飯，也想試試這裡的薄餅。Saffron Scented Risotto with Shrimps, Crabmeat & Tomatoes，$228，意大利飯帶深橙紅色，藏紅花味道十分濃郁，海鮮味道不算十分明顯，蝦及蟹肉份量較少，但也帶點微鮮。飯粒口感就同樣不錯，挺有咬口，濕潤度恰好，整體飯類做得不錯。

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薄餅選了5 Formaggi，材料簡單，由五款芝士組成，有Fortina、Gorgonzola、Parmigiano、Stracchino & Mozzarella，$168。薄餅一送來，已傳來濃郁的芝香，香氣甚為誘人。薄餅口感香脆，薄身的批底也烘得透徹，吃著帶濃濃的麵粉香。鋪面的芝士呈融化狀態，入口熱烘烘的，五款芝士味道混雜，鹹香有層次，滋味不得了，愛吃芝士的朋友不要錯過。

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甜品方面，午餐不設散點甜點供應，只能在午餐餐牌上的甜品選擇，但款式不多，只有雪糕、生果沙律、Tiramisu及芝士，所以就點了四客Tiramisu。Mascarpone芝士打得幼滑，味道香甜，底下的手指餅質感濕潤，帶著甘醇的咖啡香，也算還好。

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整體食物份量也不太少，當中以意大利飯的較為好吃，對於愛吃芝士的我來說，芝士薄餅的確不錯，其他菜式，有些都偏鹹。而在吃飯前及期間，我們先後被問我們拍照的用途，從對話之中，他沒有直接表明不準拍照，但顯然他不喜歡我們的舉動，態度也不太友善，感覺令人很不安，心裡不太好受。若餐廳是不準客人拍照的，也許直接、明確的跟我們說明就好了。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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herbert

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是日跟朋友們相約在Giando Italian Restaurant & Bar午餐, 這裡地點不太好找, 加上附近改路, 也要在附近團團轉了一會兒才來到這裡. 其實這裡就是Vero舊址, 如果之前有來過Vero的朋友就應該懂得前來的道路.這裡環境是不錯的, 令人感覺是舒適簡潔. 本想先在門外拍照, 但馬上被經理以極度不客氣的態度質問拍照的理由, 是否商業間諜?! 其實那時我只是在拍攝店外的環境, 根本尚未拍照店內的環境, 他已經那麼緊張. 之後坐低, 又再質問一次, 當總管回覆他是放在Fb供朋友看的時候, 他還問是甚麼Fb account. 隔了一會, 竟然輪到大廚出馬, 又再來質問一次我們為何要拍照. 其實如果店方是不准拍照的話, 請勿客氣, 就直接的跟我們講吧, 但現在接二連三的質問我們, 又不相信我們不是商業間諜, 就實在是相當無禮. 但當我查看公開網站的時候, 又發覺有其他食客在店內拍照, 那究竟真正的規矩是甚麼呢? 這頓午餐, 未開始吃已經令人印象分大減.這裡的午餐是由$238起, 包括頭盤, 意粉或主菜, 以及甜品. 如果改為意粉, 主菜, 以及甜品, 就是每位$298.

是日跟朋友們相約在Giando Italian Restaurant & Bar午餐, 這裡地點不太好找, 加上附近改路, 也要在附近團團轉了一會兒才來到這裡. 其實這裡就是Vero舊址, 如果之前有來過Vero的朋友就應該懂得前來的道路.

這裡環境是不錯的, 令人感覺是舒適簡潔. 本想先在門外拍照, 但馬上被經理以極度不客氣的態度質問拍照的理由, 是否商業間諜?! 其實那時我只是在拍攝店外的環境, 根本尚未拍照店內的環境, 他已經那麼緊張. 之後坐低, 又再質問一次, 當總管回覆他是放在Fb供朋友看的時候, 他還問是甚麼Fb account. 隔了一會, 竟然輪到大廚出馬, 又再來質問一次我們為何要拍照. 其實如果店方是不准拍照的話, 請勿客氣, 就直接的跟我們講吧, 但現在接二連三的質問我們, 又不相信我們不是商業間諜, 就實在是相當無禮. 但當我查看公開網站的時候, 又發覺有其他食客在店內拍照, 那究竟真正的規矩是甚麼呢? 這頓午餐, 未開始吃已經令人印象分大減.

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這裡的午餐是由$238起, 包括頭盤, 意粉或主菜, 以及甜品. 如果改為意粉, 主菜, 以及甜品, 就是每位$298. 如果一次過點選頭盤, 意粉, 主菜, 以及甜品, 就是$348. 我們六個人, 就揀選了四客午餐, 再在大餐牌那邊揀選了兩款食物一同分吃.

麵包: Min姐當然的又遲到了, 不緊要, 大家先吃麵包, 一路食一路等吧. 當中最喜歡的是foccia, 夠鬆軟, 加上熱度對辦, 算是不俗的.

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Poached Egg on Crispy Parma Ham, Green Peas Cream: 6分, 先來的是頭盤, 水煮蛋效果不錯, 切開後蛋漿流出度對辦, 配上底下的綠豆忌廉同吃, 味道是比較淡. 面頭的巴馬火腿就是一般, 不夠鹹香, 做不出跟蛋香的對比.

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Seafood Salad on Crushed Lemon Scented Potato: 6分, 另一道頭盤就是海鮮沙律, 做法比較特別, 薯蓉只是薄薄的一層, 帶微微的檸檬香味, 而海鮮方面, 只吃了半粒帶子, 鮮味只是一般. 其他海鮮還包括有蝦, 魷魚, 八爪魚等等. 此道頭盤, 以檸檬來帶出清新的感覺, 不過效果未算明顯.

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Buffalo Mozzarella with a Variety of Italian Tomatoes: 6分, 第三款頭盤是水牛芝士,質感軟滑, 但欠了點芝士香, 反而旁邊的番茄用上來自意大利的出品, 是幾鮮甜的, 比水牛芝士更為吸引.

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Square Spaghetti with Guanciale Ham: 2分, 接下來的是兩款澱粉質, 先試的是Carbonara, 不知為何, 味道是出奇的鹹, 實在是不太能夠接受到那份鹹味, 加上個汁是杰杰的, 實在幾難入口. 意粉質感還可以, 而煙肉是以肥肉為主, 為了健康的緣故, 少吃為妙.

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Risotto with Mixed Mushrooms: 4分, 另外一款就是risotto, 又是偏鹹, 雖然已經比起Carbonara沒有那麼鹹, 但那份濃烈的味道, 實在不太容易令人接受. 至於risotto, 質感還算可以, 有咬口, 雜菌也帶點香, 挽回點點分數.

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Roasted Pork Belly with Mixed Swiss Chard: 2分, 到了主菜的部份, 烤豬腩肉單是賣相已經有點趕客, 遠看還以為變了做中式燒肉. 豬皮基本上是完全不脆, 要咬開也實在不容易. 肥羔部份明顯比較多, 就算吃得肥膩, 也沒理由把那麼大份量的肥羔放入口. 瘦肉方面, 是有點實, 點上醬汁後, 味道還算匹配的.

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Beef Sirloin Steak with Arugula & Parmigiano: 5分, 至於另一道主菜就是牛扒, 要了medium的, 火候控制還算可以, 中心帶點粉紅, 不過還是有點點難以咬開. 旁邊加入大量的火箭菜, 其實跟件扒牛是不太匹配的.

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5 Formaggi $168: 5分, 散點的菜色中, 總管對薄餅最有興趣, 既然如此, 就來客薄餅吧. 薄餅的材料就是五款芝士, 包括有Fortina, Gorgonzola, Parmigiano, Stracchino以及Mozzarella. 份量十足, 一客八件. 薄餅夠薄身, 皮是幾香脆的, 加上新鮮焗起, 夠熱辣辣, 但對我來講, 芝士的味道是相當之重, 濃烈到一個程度是太鹹了. 對, 又是太鹹的問題, 真想問問究竟大廚是否偏好濃味一點的菜色?

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Saffron Scented Risotto with Shrimps, Crabmeat & Tomatoes $228: 6分, 接下來的也是risotto, 加入了saffron之後, 味道十分突出, 連色澤也帶橙紅色, 飯粒質感一樣的不錯, 有咬口, 不會太濕. 但問題是沒有甚麼海鮮的味道, 已經被saffron掩蓋了, 甚至乎蝦肉跟蟹肉也不太見影, 有點名不符實了.

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Homemade Tiramisu: 7分, 午餐的甜品只有四款選擇, 但生果沙律及芝士其實也不是甜品呢, 至於雪糕又好像得不到皇后的寵幸, 最後就四客午餐甜品也揀選了tiramisu. 我是不太喜歡這客tiramisu的質感, 有點實, 不過mascarpone芝士是幾香滑的, 咖啡酒味道也突出, 計及已經算是全個午餐中水準最平穩的一道菜色了.

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整體食物的水準是不太令人滿意, 特別是那幾款過鹹的菜色, 真是太濃烈了. 價位方面, 每人$246, 以午市來講, 還算是合理的. 當然, 因為店方那令人難以接受的態度, 這頓午餐, 怎也不能算是吃得愉快的一餐. 還好是皇上帶來了台灣的手信, 還送上蛋糕, 真是窩心呢.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$246 (午餐)

FloraLaura

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Came here for birthday celebration and the environment and ambience were just perfect for the occasion.
We started with mixed fish and scallop carpaccio, margherita pizza and black truffle pizza as antipasti. The fish were very fresh, together with a slight sour sauce and the lovely greens on top of it, making the dish very refreshing. The margherita pizza and black truffle pizza were as good as expected and the crusts were very crispy as they were stone baked. We were then served several hand-made pasta and then came the main course. The black angus grilled prime rib was tender and juicy and very delicious, which matched perfectly with wine. The Chef Gianni was very nice and humorous. We had a very relaxing and good time here. Will definitely be back again.

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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mieee

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知道分域碼頭有新意大利餐廳開張，當然要叫朋友們來試菜。一入門口，左手邊就見到一排排風乾火腿，再來是吧檯和落地玻璃。雖不是全海景，但景觀開揚還可以看到IFC。我們一行人有幾人還未到，待應已送上麵包。麵包有四款，大家各自找到喜歡吃的麵包。人未到齊已肚餓，先上頭盤。之前看到火腿，決定叫巴馬火腿配蜜瓜和生牛肉薄切。火腿夠香，油脂和肉的比例很好配蜜瓜一流，不一已全碟吃清。生牛肉薄切水準OK，頭盤來說分量算大碟。人齊後我們想試幾樣意粉和意大利飯但懶得分，找來經理，上碟時廚房已貼心地幫我們分好。十分抵讚。因為看不懂意大利文，點餐的又不是我所以忘記這三道菜的名字，但個人最喜歡RISOTTO，飯身不會過水，沒有OVERCOOK軟硬度剛好。令外黑松露意大利粉（？不肯定是那隻麵身）也很好。GIANDO的意大利粉都是自家做，現在已很少餐廳會肯花時間了。頭盤吃過火腿，PIZZA決定再ENCORE。如圖所見，餅面是滿滿的火腿，配上WILD ROCKET和芝士感覺清新又不會過咸。餅底是對薄薄脆身的，正宗意大利風味。下次來一定要再試試其他。輪到甜品，我們叫了甜品拼盤四式，大愛心太軟和TIRAMISU。再追加了GIAN

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火腿夠香，油脂和肉的比例很好配蜜瓜一流，不一已全碟吃清。生牛肉薄切水準OK，頭盤來說分量算大碟。

人齊後我們想試幾樣意粉和意大利飯但懶得分，找來經理，上碟時廚房已貼心地幫我們分好。十分抵讚。

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因為看不懂意大利文，點餐的又不是我所以忘記這三道菜的名字，但個人最喜歡RISOTTO，飯身不會過水，沒有OVERCOOK軟硬度剛好。令外黑松露意大利粉（？不肯定是那隻麵身）也很好。GIANDO的意大利粉都是自家做，現在已很少餐廳會肯花時間了。

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頭盤吃過火腿，PIZZA決定再ENCORE。如圖所見，餅面是滿滿的火腿，配上WILD ROCKET和芝士感覺清新又不會過咸。餅底是對薄薄脆身的，正宗意大利風味。下次來一定要再試試其他。

輪到甜品，我們叫了甜品拼盤四式，大愛心太軟和TIRAMISU。再追加了GIANDO自製的雪糕，開心果味好得

。

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我們一行人叫了幾支酒，說說笑笑過了一個十分愉快的晚上。意大利廚師亦不時走出來和客人打招呼，態度親切。

是晚感謝友人埋單，會再來的。

題外話/補充資料：雖說新開，但星期五晚已經座無虛席，記得訂位。分域碼頭有少少隔攝，但其實在政總隔一條街，下次遊行／反國教前後不妨一試。可於金鐘港鐘站步行十分鐘或直接搭的士。另有代客泊車。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2012-10-05

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$600 (晚餐)

Ali~!

等級3

Fireworks, a rather common festivity in Hong Kong, is staged over Victoria Harbour several times a year for different celebrations. This is the very first time which I watch fireworks with him, and I wanted to pick a special place for this special moment. After bidding farewell to my long-loved Vero earlier this summer, the space is now taken over by Giando - a new Italian restaurant (It has only been here for around 10 days when we visited!). Having learned that it was opened by the former chef

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White and purity used to be the theme of Vero's decor, and Giando's redesign of the space offered more room and presented a down-to-earth dining hall. We were led to the middle of the room. A set dinner was made for the night, while we were deciding which dishes to pick, the server arrived with complimentary apéritif. It was an orange-flavored alcohol drink, and I reckoned it worked well that I was made ready for a feast! The bread basket caught my eye right when it was brought to the table. I totally ignored the risk of stuffing my stomach and gobbled up the tiny bread loaf. I just adored the cherry tomato loaf that the tomato aroma was all over the bread that there was not a need to dip with olive oil and balsiamic. I wished I was offered more of this kind!

The dinner began with Burrata creamed mozarella with marinated eggplant and semi-dried tomato. The creaminess of Burrata was perfectly balanced with rich dried tomatoes. I was intrigued by the eggplant. The first bite excited my tastebud and aroused my attention to wonder what it exactly was. It took me at least 20 seconds before I realized that was actually eggplant marinated with balsamic. The eggplants were less watery and soft, and I gave this credit to the balsamic! We have also ordered Raw Scallops on artichoke apples and endives salad. Oh My! I loved the scallops! It was like they were just freshly picked from the sea. It was a light dish that allowed us to reserve room for the main.

One of the reasons I came was because I definitely had a good impression on Isola's pasta, and thus I had my expectations high on the main. We ordered Home made tagliatelle with hand cut beef ragout and Risotto with shrimp, crabmeat tomato saffron scented. The pasta came first and I loved it being al dente, a little rough and chewy. It certainly came well with the meaty beef ragout. A little too heavy for my liking actually, but I reckoned that was how it should be cooked.

The risotto definitely stole the attention of the night. I could taste and smell the infused aroma of the shrimps and crabmeats from the risotto, complemented by fresh tomatoes. The sauce was just right and not too thick to fill up my stomach. He and i both reckoned this was comparable to a lobster risotto from its rich flavor and scent.

Tagliatelle with beef ragout

Having so much carb intake, we could actually be done for the night. But given the pleasant surprises from the appetizers and main, we were delighted to try AMEDEI milk chocolate mousse cocoa and Giando's homemade Tiramisu. Amedei chocolate was so good! Wonder if this particular type of chocolate is a product of Venezuela! I am usually a dark chocolate person but I haven't found this milk chocolate too sweet. The cripsy cocoa on top matched well with the smooth mousse that we almost finished the whole thing and left little room for the Tiramisu. Tiramisu was good also, the lady finger part was not too dampened by coffee. Everything was just right but I guessed we were too full so did not manage to finish the dessert. Definitely worth trying again when we visit Giando.

Milk Chocolate Mousse

It was certainly a wise decision to spend fireworks dinner at Giando - great food and nice view. The servers were very attentive that when they realized they have presented a wrong dish to our table, it only took them less than 10 minutes to rectify the mistake - with the main being HOT and YUMMY! The servers were quite friendly in general, they asked my boy how we were able to spot this restaurant when it was only open for around 10 days in a rather secluded area. Well, I'm sure good stuff spreads quickly and I hope to be surprised with more pleasant delights when I come visit again