Pleka

營業中

休息中

今日4/5係小女生日。但。。。係紅酒度發現有條黑色硬線，waiter 話係hair所以淨係換返半杯red wine 比我（一句唔好意思都無，好似我地屈佢哋咁)Food overall 一般la，個牛好油膩(個chef 係半島過嚟，諗住食返堂年的味道。點知。。。). 今日真係我birthday, waiter淨係放低有個”birthday dessert”就算，想叫佢幫我同老公影張合照都唔得。好明白點解香港餐飲業recover唔到，因為d services 真係唔掂lor(呢間餐廳真係收緊酒店餐廳價錢)Anyway, 大時大節真係唔好食Pleka, 比左錢只仰換黎一肚氣。。。

早排朋友請食午飯有心事要傾，我話既然傾心事就求其坐得舒舒服服有嘢飲就ok啦，相約在中環 ifc，我心想：午飯時間 ifc, 訂到位已經是奇蹟，而環境稍為好少少的隨時價錢比食物更亮眼。卻原來今餐朋友訂了這家 @plekahk ，真係啱心水，一來因為未去過，二來坐位安排在靠窗位置景觀開揚，被日光照著甚麼煩心事都容易被溶掉。食物方面，第一件事不得不提，這裡的麵包我認為值得豎起手指公👍🏻 我以前成日會話：要整到啲麵包好食有幾難呢？經過多年不好的餐前麵包體驗，我焗住承認餐前麵包是好難整得好食的…好明顯我被同化了。這裡的麵包將我這身體驗掃除，麵包很不錯，最特別是他們的牛油。餐廳在牛油面上倒了一些蜜糖，嘩！我真係大鄉里出城！從來未試過名副其實的蜜糖牛油，嘩喇！好味到一個點！這些就是我所謂的細心。牛油咋嘛，蜜糖咋嘛，有幾特別啫。其實無乜特別，不過咁唔特別嘅嘢我又真係未見過未試過，所以對我來說，這是比特別更特別。麵包牛油之外，正餐都是中高質水準，頭盤的octopus和湯都很好，朋友點了帶子，我點了大蝦意大利麵，這一餐就算不是有傾偈的目的，為了食而來也絕不失望。

Went there for a lunch gathering on Friday. We were assigned to a table that in between two other tables, which are very packed. It is like in a cha chaan teng, very close to each other and we could hear the other conversations around us easily, no privacy at all. Food wise, we ordered lunch menu. We had clams and octopus as starter. Clams were very fresh and yummy. Octopus was okay, it could be better.As we spent $650+ per person for a lunch, many more better options in Central rather tha

Pleka既名廚Ken Lau曾經喺半島酒店既多間餐廳任職，所以食物既質素相當有保證。用餐當日係聖誕節前夕，所以有Christmas menu🥂1️⃣Antipasto2️⃣scampi tartare with caviar and tomato foam海螯蝦做他他，加上少少番茄味，上面加左魚子醬，成個味道好夾。3️⃣Foie gras royale with port wine foam鵝肝蒸蛋為平凡既蒸蛋增添左一份奢華感，蒸蛋滑嫩，鵝肝亦都入口即融。4️⃣Jerusalem artichoke bisque with sea urchin個湯好滑好creamy，有少少洋蔥味，加埋海膽既鮮味令到湯既味道昇華去另一個層次。5️⃣Fresh black truffle cheese spaghetti意粉上面鋪左幾塊黑松露薄片，聞落去同食落去黑松露味都好濃郁，如果係黑松露fans應該會大愛呢道菜。6️⃣Sicilian style lemon black tea sorbet食主菜之前，上左一款檸檬紅茶雪葩，一入口味道好清新，可以清一清味蕾。7️⃣Charcoal grilled wagyu beef with

book左枱食lunch，前一日confirm都仲係平時嘅set lunch menu，邊有理由到今日（12月21日）去到坐低埋，先至話只可以揀Christmas menu或者a la carte? 仲講得出話，因為聖誕個booking full 哂所以想早兩日既客人都食到Christmas menu… 望住個用筆手改左22 做20 既所謂Christmas menu，起身走左。一向覺得呢間啲嘢幾好食，硬係service 爭少少。今次咁既安排，都唔係爭少少咁簡單😑

🍽位於中環IFC MALL既意大利餐廳Pleka，今次推介係3 - Course lunch ，已經試左兩次，食物水準同埋服務都到位，一間性價比高既餐廳🍴💰$398+10% For one📍HKGPleka (中環)中環金融街8號國際金融中心商場4樓4010號舖

ֹ 𖥍 ᴘʟᴇᴋᴀ ⑅ꕀifc新餐廳，裝修幾舒服，預早book枱坐到窗邊位就更加好啦，估唔到頭盤嘅八爪魚都咁精緻，而且彈性夠又唔靭，另外帶子都幾新鮮，同樣擺盤吸引，好多人在場嘅主食都係叫紅蝦意粉，真係超香超好食，意粉黎講少有咁想encore，可以值得再去♡ ʟᴜɴᴄʜ ꜱᴇᴛ $398𖥧 Fresh Scallop Carpaccio with Calamansi, Salmon Roe +$68𖥧 Charcoal Grilled Octopus +$68𖥧 Handmade Linguine with Wild Mushroom𖥧 Spaghetti with Pacific Red Prawn𖥧 Latte +$58

下雨天本想去ifc小酌 意外發現新開的Italian Japanese fusion 餐廳 Pleka, 於是和朋友一起去品嘗美食。 點的 a la carte都是餐廳的必食推介！ 主廚有着多年烹飪西餐經驗 精細地把意大利菜和日本料理發揮到另一個境界，其中包括 Sicilian Red Prawn Tartare and Sea Urchin, Lobster with White Asparagus and Carrot, Squid Ink Pasta with Hokkaido Sea Urchin和tiramisu 甜品之選 一邊食一邊配上維港美景 真的是good food + nice mood🫶🏻

What a great atmosphere for lovers' dating and friends' gathering. A wide range of food choices are provided. We ordered oysters, lobster angel hair, lobster bisque, minestrone, pan fried fish fillets, clams and spring chicken etc. Most of the cuisines are above standard. The bread platters are of good quality too. Highly recommended for gathering and dating.

中環IFC內餐廳琳琅滿目，其中一間位於商場4樓的意日料理，不但坐擁無敵靚景，同時還有著美味的佳餚，而負責掌舵的正是有著多年高級西餐經驗的Chef Ken。打開餐牌一看，好像什麼菜式都非常吸引，便把心一橫揀選了8道菜的Tasting Menu，一次過吃盡Chef既招牌海鮮菜式及手工意粉。一開頭即由一個紅菜頭脆卷開始，內裡捲著牛油果及帶子他他，清新開胃。接著同樣以清新為主的Sicilian Red Prawn Tartare and Caviar with Celeriac Puree送到，份量十足。大廚將鮮甜的西西里紅蝦做成他他，搭配芹菜泥及牛油果醬，並以魚子醬來作點綴，高雅得來味道亦相當清爽。清新過後，要來點香濃惹味的，Pan Seared Razor Clam with Salmon Roe in Garlic Foam and Cream Leek正合心意，大廚以大蒜打成泡沫來配襯煎得香口的蟶子皇，蒜香令質爽彈牙的蟶子掛上一層美味的外衣，香噴噴的，再加上帶點咸鮮的三文魚籽，令人越吃越滋味，完全停不了口。如果曾品嚐過Chef Ken的菜式，都會知道他喜歡用上亞洲風味去煮湯，所以這道L

呢排真係太忙，完全冇時間寫食評。而家要報復式寫返😂作為一個紅蝦意粉愛好者，一見到有餐廳有紅蝦意粉，第一時間一定會去試！今日嚟到IFC呢間餐廳，同老公撐枱腳，順便好好享受維港海景。餐廳位於IFC 4樓，無敵大海景，有得坐戶外同indoor。餐廳裝潢非常新淨得體，唔算太迫，啱晒同老細食business lunch!Lunch 正常都係set menu，三個course $400 加一埋單，麵包任食。麵包值得一講，冇影到相，但係好好食。配麵包嘅有香草醬同埋牛油。牛油上面加咗蜜糖同鹽，食落去味道同口感好特別。Storm Clam前菜揀咗呢個clam，佢係好似日本炭燒嗰啲蜆咁，煮之前已經劏好晒，然後擺落個貝殼度加啲上湯，再慢慢燒熟佢😍煮好之後，上面會加埋三文魚子同埋一啲泡沫，食落去好鮮甜，好似去咗日本咁😍值得推介八爪魚沙律八爪魚沙律，要另加$68，不過價錢都係值既。八爪魚有一大條，唔係淨係得幾粒，冇燶味，而且煮得好琳。中間嘅沙律有啲沙律菜同小蕃茄，個沙律醋酸酸甜甜，好refreshing。紅蝦意粉以價錢嚟講，呢個紅蝦意粉好抵食。雖然我嘅favourite都係另外一間餐廳，不過暫時嚟講呢度排第二😆

Pleka is Chef Ken’s third Victoria harbourside project after the success of Pano and Palco. Pleka takes on the traditional Italian roots from Palco and incorporates a unique modern twist with Japanese influences for an innovative Italian dining experience. 🥂 ✨ We ordered their 3-Course Lunch Menu (which is also served on the weekends!). This comes with 1 starter, 1 main and 1 dessert priced at $398 hkd per person. Pic 1️⃣: 𝐒𝐩𝐚𝐠𝐡𝐞𝐭𝐭𝐢 𝐰𝐢𝐭𝐡 𝐑𝐞𝐝 𝐏𝐚𝐜𝐢𝐟𝐢𝐜 𝐏𝐫𝐚𝐰𝐧— Amazing dish. Spaghetti was al dente and

So lucky to taste the Christmas menu in pleka and its so good😍It’s hard to explain how good they are just via my words😂 and the CP value is super high. I ordered $1588 set to have 10 dishes. ❤️Wish Merry Christmas to all of you🧑‍🎄Enjoy good food and mood everyday⭐️

What a good tasting menu from @plekahk. Newly opened restaurant in IFC, chef by Ken Lau of LUBUDS group. It’s highly recommended to try with good view and fabulous food in central. No words can explain how delicious the food are. Please go and try!

IFC新fine dining餐廳，好有水準‼️環境高級、有格調✨好適合慶祝！🥂服務態度好好🥰餐包加配醬都幾有心思👍🏻🔸北海道馬糞海膽 、牛油果醬、紫菜口感好正😍🔸慢煮三文魚配三文魚子，配香草油、三文魚好嫩🤤 加埋三文魚子、蘋果片、青檸醬一齊食，味道有層次👍🏻🔸帶子魚子醬，透過備長炭整咗個醬，又香又鮮🔸椰子雞湯，味道似冬陰功湯，味道濃郁、香茅味出，幾fusion！🔸生蠔意粉蕃茄汁用上新鮮生蠔，好正！🤤意粉味道好開胃！🔸北海道馬糞海膽意粉好好食既意粉！味道濃郁、好creamy🤤👍🏻兩款意粉都好讚！😍🍓自家製士多啤梨雪芭，用上美國士多啤梨，上面有士多啤梨醬、黑醋同開心果碎，比味蕾refresh下👌🏻🔸慢煮A4宮崎和牛，肉味更濃，肉質好腍、好粉嫩！配黑蒜醬好味！🤤🔸慢煮龍蝦、牛油瓜、龍蝦撻及龍蝦湯，龍蝦口感好鮮嫩，非常有水準既菜式！不愧係招牌菜之一✨👏🏻🔸菠蘿果肉椰子雪糕，椰子脆片正！好香甜🤍乾冰效果，加分！Wine pairing令餐飯錦上添花✨好享受既一晚🥂