LucAle

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📍 LucAle Address: Shop 100A, Third Street, Sai Ying PunCame here for the huge balls of burrata cheese and they didn’t disappoint! LucAle uses the opulent and super yummy burrata deliziosa from the Puglia region of Italy, which goes perfectly with the 24-month aged parma ham. And they’re really generous with their portions!🧀The rest of the dishes we had were ok but not impressive. The twisted pasta tasted quite bland but the texture was al dente👌🏻 Also I wasn’t a huge fan of their famous tiramisu

I went here when it first opened and was impressed by the menu. Kept wanting to return but it was always fully booked. Now they have a 2 seatings policy and a website to do bookings, it is easier. We finally managed to get a 6:30pm seating one day. We asked to be seated in the inner room as it seemed to be cozier. Big mistake. There was a group that was SO loud, the low ceiling made it worse. The table next to us actually requested to be moved, but we decided to suffer in silence. The food made

We tried LucAle’s free flow brunch menu at HKD380 (+10% service). Great value for quality food and wines!The burrata, no doubt, was one of the highlights, tho was expecting it to be more melty for videos 🤪 Another surprise was the not-so-photogenic salads, but all were perfectly mixed with the right amount of dressing. Celery salad with seafood was my fav among the three styles. 🦑For the add-on items, liked ragu pappardelle and clams spaghetti chitarrino (somehow tasted like ramen tho). Lamb cho

水牛芝士係我心目中芝士界嘅翹楚！可愛圓滾滾嘅外型，奶味香濃，口感幼滑，每食一啖都洋溢幸福嘅感覺，太美妙啦上網見到呢間由Conrad 同香格里拉大廚主理嘅意大利餐廳，吸引我嘅並唔係名氣，而係佢一大舊嘅水牛芝士加上Parma ham，見到軟綿綿好似雲朵嘅mozzarellas cheese，我又淪陷咗啦！有圖有真相，當然先貼為敬！我食嘅水牛芝士都唔算好少，你當我扮野都好！佢真心我食過最好食，最新鮮，佢入面極度水潤，食得出鮮奶嘅鮮甜味，真係令我忍唔住咪埋雙眼，好好咁去享受嘅芝士，以往食嘅都係比較有彈性，但呢種係你一揭開芝士嘅表面，佢入邊嘅芝士係會傾倒出嚟....好滑好鮮呀！我上網睇返，原來佢嘅芝士係由意大利直送到港，一旦食過新鮮嘅，返唔到轉頭....咩冷藏保存的水牛芝士，乾巴巴嘅加工品根本無法相比！飛機直送已經可以咁好食，佢令我燃起到意大利食新鮮嘅慾望！究竟可以幾好食呀！！！！如果有同好，我極度提議你加多一粒芝士！你唔會後悔！巴馬火腿，都整整兩大兜！我個人係舊芝士度好似薛家燕咁轆轆吓，完全忽略咗嘀火腿！係好食嘅，但印象唔深因爲我呢個係FreeFlow wine brunch，只係$380紅，

Talk about leaving a bad taste in your mouth - figuratively and literally! Atrocious service. We ordered the - inedible - beef tartare, sent it back, did not have it replaced and still had to pay the full price for a dish we barely touched. I understand times are hard, but do consider earning an honest living, like maybe serving decent food? Please visit if you think life is too good and would like to endure some bad service as a reality check. Else even plain yogurt with blueberries would make

This delish weekend brunch was a very pleasant surprise from my . I didn't know what to expect. The restaurant is tucked away (seriously) behind Potato Head in SYP, an area that I like going but didn't like the ramps and stairs. The decor was earthy and peaceful and the staff very attentive and pleasant. The menu was a bring-to-the-table appetizer brunch along with choice of main (pastas mainly, and a few other options). The staff highly recommended their rib eye, which we ordered, as they said

LucAle is such a popular place where I find the first round dining is a bit too short. For a party of four, we started with two appetisers. Got two pastas and a steak for main. The wine menu is also quite nice, always love to explore a restaurant’s selection. Very nice Burrata “Deliziosa” from Lucale. Different from most dense burrata, this Deliziosa burrata is light creamy and have this vanilla taste. Match so with the sweet cherry tomato.LucAle’s Shovel. This cold cut platter is amazingly app

西環新開的一家🇮🇹餐廳 一個主廚叫luc另一個叫alexander所以餐廳叫LucAle 點了cold cuts的ham量很ok octopus salad也好吃很新鮮 cappelletti好吃是LA的signature 然後toramisu收尾 蛋糕胚很好吃 上面的焦糖一點點甜 喜歡 再來一杯Chianti 真的完美

Love this place a lot! Its very casual and buzzling. The staff is friendly and helpful including the chef who always ensure we are well taken care of. Fresh burrata and ham platter, delicious homemade pasta ... my favorite is the truffle pasta and hand twisted Raghu pasta ... al dente. Great selection of Italian wine. Value for money!!! Recommended many friends there and all return with great comments. I have been 5 times within 2 months.

We tasted a big classic Italian mixed cold cuts, mozzarella with tomatoes and basil for starter, homemade chitarra style spaghetti with black truffle, cheese and walnut breadcrumbs, as well as Italian suckling pork belly with sweet chilli, asian style arrabbiata and cauliflower cream, creamy tiramisu with hazelnut and bitter coffee jelly, crunchy chocolate teuille on top of the tiramisu an extraordinarily dessert. We were enjoy the real taste of Italian food and an all-round experience😋性價比超高嘅餐廳！

食物分別叫咗五樣野，整體覺得都幾好食。Burrata & Ham居然有兩大舊Burrata，非常surpriseTruffle Pasta好al dente，推介BB豬，略嫌細份咗少少，同埋上枱5分鐘內已經食，不過個皮居然係軟林林嘅，有點失望Cheese Plate有大約6種cheese，抵食服務服務員態度都算有禮貌，和朋人食到一半，服務員要求我們換到室外位置因為餐廳Over Booking，佢都不斷有道歉同講唔該

Got to love this buzzing new Italian eatery by two talented Italian chefs who previously worked at Tosca and Angelini! Food was overall quite decent at reasonable prices. Especially loved the black truffle chitarra, which was very fragrant and texture of the homemade pasta was on point - firm and springy, perfectly al dente! The tiramisu at the end was also memorable. Not the traditional style as there were hazelnut and some jelly-like bits, but it was super creamy and had a good bit of alcohol

Let’s say I decide to try this new Italian restaurant and been there with 2 of my friend. Nice environment good design and I love the open kitchen. I love a bit less when not Italian chef running the kitchen but acceptable since restaurant owned from Italian chef. We order first classic Italian cold cut. Good selection in my point of view cheese selection should be on the same quality of cold cut: nothing less! About main course I was strongly attracted from capellini with white bolognese sauce.