Mangiare (已結業)

One of my favourite spots in K Town. I’ve eaten here probably 4 times and each time I walk away with the same conflicted feelings, though I always find myself coming back:1. The food is passionate. Watching the owner at work in his kitchen is mesmerising. I don’t know him personally, but you can tell this guy loves his craft. 2. The service can be frustratingly casual. I often feel like the owner’s friends are working the tables filling in for a waitstaff who’s called in sick at the last minute.

見到上面話中伏嘅留言，真係笑咗。係開心嘅，如果有人信佢少d人去，我容易d有位呀。首先同外國好多有料嘅㕑師一樣，個㕑以前响米芝連餐廳做開，呢間亦係一間有態度嘅餐廳，牛扒唔會問你幾成熟，個㕑覺得點樣係最好食，就點上枱，食過幾次大概係rare嘅程度。食唔慣rare嘅人就唔適合幫襯了。至於份量，下圖係我两週前食嘅二人份量，根本食唔哂，唔明點解上面個留言話嗰個係9人份嘅量唔夠食。至於話冇嘢飲就更可笑，呢間餐廳係唔收cockage嘅，歡迎大家BYOB，如果你唔知冇帶酒去，佢哋會提議你可以去對面惠康買，非常大方嘅一間餐廳。佢哋有賣sparkling water，其他soft drink就真係唔知了，因為冇見過一個懂食扒的人會邊据扒邊飲汽水的。同埋注意，呢間野只有600蚊位嘅set menu，冇單點亦冇得揀嘅，個㕑嗰日决定煮乜就乜。包含頭盤、一個飯/pasta、一set唔同cut嘅牛扒加少少海鮮。

成日行過呢間餐廳都見到好多人，一直都想去，終於有朋友訂到位。係一個星期六晚上，一齊去試一試呢間期待已久嘅餐廳。可惜＄600一個人換來係一肚氣 🤬同非常不愉快嘅一個晚上，以致我要嬲到寫我第一篇食評。環境：環境非常狹窄，我哋比安排喺最入的一張枱。食飯途中，侍應多次要求我哋幫佢攞我地張枱旁邊既貨，因為餐廳實在太窄太嘈雜嘅環境，實在唔配呢個價錢。食物質素：tasting menu 只包: 1. 兩個前菜，味道普普通通（芝士配雜菜，八爪魚腳），2. 然後上一個大鍋飯，味道都唔錯。 3. 主角牛肉竟然係最後一道菜先上，之後亦唔包甜品或任何飲品。牛肉煮得非常非常生，唔係人人接受到，亦都冇問過我哋要煮幾成熟。份量：完全係極孤寒，我哋最後每人只分到一片牛肉，大概3cm x 10cm 咁大, 以＄600價錢來講我哋全部人食完成個tasting menu 係完全唔飽！😕服務態度：服務先至係最最最最大問題！！首先女侍應全程黑面。上完前菜之後我哋等左45分鐘都冇嘢食，問侍應點解，侍應話大廚有事出咗去唔係餐廳，於是整間餐廳就等左成個鐘都無上過菜！之後係我哋終於食緊牛嘅時候，女侍應逼我地買單，話要埋數，我哋話等等

Average quality food served with shameful service and rude chef! At over $600 per head this a rip off for the location and environment.We were a group of 9 people with a late night booking from 8:45; after two small appetizers we waited 45 minutes for more food, when we asked for the next course the rude and lazy server told us the chef had left the restaurant to do something else! The whole restaurant was waiting for food without any explanation or apology. Eventually we had a large rice dish a

了解到以下分享稍微長, 建議大家直接去間餐廳感受下#Taste 🍝: 4/5#Atmosphere 🍹: 4/5 #Service 🙇🏻‍♀️: 5/5香港餐廳選擇多, 要係香港經營餐飲業一D都唔易, 唔特別D好難令食客會翻炒.Mangiare係一間食意大利street food嘅餐廳🇮🇹無點做宣傳, 但都做咗好一段時間, 做熟客多吧?Open kitchen嘅格局, 坐係近門口位置都覺得烏煙瘴氣...奈何..唔知咩原因, Miss Y隔咗年幾對哩間餐廳嘅影響仍然很深...記性差嘅我....連餐廳名都唔記得, 又唔記得地區, 成日溝亂堅尼地城、西營盤、西環. 只係記得條路由地鐵站🚇點去...為咗要搵返看咗google map續個地鐵站出口搵! 食物方面其實我覺得唔似一般為香港人而製嘅意大利菜. 雖然唔知係咪好地道 (我又唔係意大利人...), 但總覺得自己係餐廳入面格格不入, 周邊都係一大班外國人嘅面孔, 唔似係香港咁 有機會我會平日放工時候再去, 唔知點解咁嘅感覺好正 (完)

I never tried going a restaurant to celebrate a friend’s bday and asked you can’t cut a cake at 9:40 pm as the restaurant is going to close. this is my first time ever writing a review

這裡沒有精緻的餐牌，菜單都寫在黑板上(意大利文)，踏入餐廳門口便一目了然，直接向侍應落單再坐低。這裡沒有精瑩剔透的酒杯，這裡是BYOB，無論你帶來的是紅酒白酒、香檳氣酒還是烈酒 ，餐廳都一視同仁提供水杯給你，但不會收取任何費用。這裡沒有浪漫溫馨的夜景，地方狹小，沒有多餘地方放個人物品，但可以選擇掛在餐廳的牆架上，悉隨專便。這裡是Mangiare，這裡只有粗獷豪邁的廚師、掛在廚房上的牛扒和堆滿在吧枱上的各種新鮮食材。Open kitchen的原故，廚師製作牛扒時會看見熊熊的火光，整間店舖頓時充滿油煙，烤肉需要有火氣，就好像香港大排檔一樣需要有鑊氣，難怪招牌上寫「ITALIAN STREET FOOD」可能要讓顧客有心理準備吧！因應這裡只有90分鐘的用餐及全意大利文的餐牌，男朋友也很隨意地點了三款菜式:分別是沙律、意粉和這裡的主角牛扒。沙律: 整條八爪魚、充滿香草及蕃茄乾的薯蓉八爪魚鮮甜軟腍，蕃茄乾的酸味幫助開胃。意粉:意大利芝士雲吞、紅酒汁牛肉不清楚是牛隻的那一個部位，口感非常嫩滑，而且帶有膠質。濃郁的紅酒汁味道略咸，但無損我對此菜式喜愛程度。牛扒:Rid-eye (480gm) (40

Tried to come here several times but it was either full or closed. Was super pleased on a weekday evening to find a later slot.The service was friendly and casual, without trying too hard. Kind of like going to your friends house and he's laid back. We had a set which cost around $450-$550 per person. You don't know what you're gonna eat, and it's up to the chef.The food was delicious, plentiful and very memorable. Came out steaming hot, with lots of flavour. Whatever that cooked cheese was on t

Tried this new little restaurant in Kennedy Town with my friends last month and the waitress was quite polite but the chef only let us order once and no reorder is allowed and they only provided 90 minutes serving time but the Tomahawk was not bad therefore I revisited here and ordered rib eye steak this time. However I was quite disappointed about the food quality and service. The rip eye is extremely fat & salty and the vegetable was overcooked, more than 30% are fat so I share our feedback to