中午☀️找吃的，路過發現此店，小小的，以為無位，結果有緣的讓我們坐下來‼️這店是售日式意大利菜，Lunch menu多數是 pasta 🍝 ，我也點了鱈魚子意大利粉，好好味啊‼️ 每條意粉都沾滿了白白的鱈魚子，不會覺得鹹，份量中等，我自己吃光一盤也可以～～～頭盤點了清酒蜆，用牛油煮的，味道不錯，份量足夠二人前‼️ 這店的lunch 不是set的，可以散叫，我們二人吃不多，一個頭盤+一個主菜，一個甜點+一杯咖啡☕️甜點是焦糖布甸🍮，我是甜牙齒，很甜都接受到，事實這個都不會太甜慢慢地其他客人都走了，我們便跟店主閒聊，他是香港人，廚師👨🍳是日本人，專注日式意大利料理，一人負責這個小小廚房店主更介紹了日本原酒，是第一層清酒，限量供應，更有賞味期限，味道還好期待下次嘗試晚餐 menu
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中午☀️找吃的，路過發現此店，小小的，以為無位，結果有緣的讓我們坐下來‼️ 這店是售日式意大利菜，Lunch menu多數是 pasta 🍝 ，我也點了鱈魚子意大利粉，好好味啊‼️ 每條意粉都沾滿了白白的鱈魚子，不會覺得鹹，份量中等，我自己吃光一盤也可以～～～ 頭盤點了清酒蜆，用牛油煮的，味道不錯，份量足夠二人前‼️ 這店的lunch 不是set的，可以散叫，我們二人吃不多，一個頭盤+一個主菜，一個甜點+一杯咖啡☕️ 甜點是焦糖布甸🍮，我是甜牙齒，很甜都接受到，事實這個都不會太甜 慢慢地其他客人都走了，我們便跟店主閒聊，他是香港人，廚師👨🍳是日本人，專注日式意大利料理，一人負責這個小小廚房 店主更介紹了日本原酒，是第一層清酒，限量供應，更有賞味期限，味道還好 期待下次嘗試晚餐 menu
The restaurant is small and cozy, if customers like to eat with lots of space this is not the place. Even though the environment was very tight in space, however, the service was really good. Their dinner selections were limited if ordering from the a la carte, usually people order from the Omakase. The dinner was really good and presentation was outstanding. We started off with the Ricotta & Bread - thin pieces of ricotta were silky smooth when eaten.The Pan-fried Chicken wing and drums were
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The restaurant is small and cozy, if customers like to eat with lots of space this is not the place. Even though the environment was very tight in space, however, the service was really good.
Their dinner selections were limited if ordering from the a la carte, usually people order from the Omakase.
The dinner was really good and presentation was outstanding. We started off with the Ricotta & Bread - thin pieces of ricotta were silky smooth when eaten.
Oyster omelette with chicken broth and truffle. This was a new twist in chicken and egg. The taste was complex but with a great aroma of truffle in the air.
The Hokkaido Uni with Pasta/egg and the Egg & Cheese Black truffle were my favourite dishes. Very creamy and robust in flavours. Can’t stop eating after the first bite!
Tasty and nice dinning atmosphere with cheaf and staffs to introduce the food details. Surprised always after enjoyed the tasteless foods especially pasta and dessert.
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Tasty and nice dinning atmosphere with cheaf and staffs to introduce the food details. Surprised always after enjoyed the tasteless foods especially pasta and dessert.
We didn't go for the omakase menu and ordered a la carte. We ordered two spaghetti dishes for two people (tomato sauce and vongole), and one grilled angus steak. The pasta dishes were quite good and cooked perfectly al dente, but the sauce had too much pepper in it, which made the pasta unnecessarily 'spicy'. The portions were also very small. The steak was cooked medium rare and tasted good with the little bit of sea salt on the side, but the meat was quite average. Again, the portion was sma
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We didn't go for the omakase menu and ordered a la carte. We ordered two spaghetti dishes for two people (tomato sauce and vongole), and one grilled angus steak.
The pasta dishes were quite good and cooked perfectly al dente, but the sauce had too much pepper in it, which made the pasta unnecessarily 'spicy'. The portions were also very small. The steak was cooked medium rare and tasted good with the little bit of sea salt on the side, but the meat was quite average. Again, the portion was small.
I think the food was above average but not excellent. What I find unfortunate is that the a la carte menu is very limited, with only three choices for pasta, and they were all spaghetti. We didn't take any appetiser or dessert, but the bill still came to ~$800, which is a bit pricey given the variety and the small portion. Perhaps the omakase menu will be more filling (and certainly looks more interesting), but a good restaurant should cater sufficiently for a la carte orders too.
It's a very small place and we didn't find it very comfortable to sit there for long. The service was, however, very good.
I don't think I will want to visit Trattoria for dinner again, but I would like to try the lunch set if there is an opportunity !
As you may know, Japanese and Italian are two of my favourite cuisines of all time. When you combine the two, scrumptious things happen. Trattoria Queen Hollywood serves exactly that: delicious Italian cuisine influenced by Japanese flavours and ingredients. It's a small cozy restaurant, with about 15 seats on the main floor. The kitchen is semi-open, so customers can see their food being prepared and plated. The menu is quite small, but I think that's a great way to focus on a few signature dis
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As you may know, Japanese and Italian are two of my favourite cuisines of all time. When you combine the two, scrumptious things happen. Trattoria Queen Hollywood serves exactly that: delicious Italian cuisine influenced by Japanese flavours and ingredients. It's a small cozy restaurant, with about 15 seats on the main floor. The kitchen is semi-open, so customers can see their food being prepared and plated. The menu is quite small, but I think that's a great way to focus on a few signature dishes and make them perfect.
Japanese Vegetable Bagna Cauda: Bagna cauda literally means "hot bath" in Italian, and is a warm dip for vegetables typically found in Piedmont, Italy. Here, seasonal Japanese vegetables were provided.
This dish was served similar to a fondue. You dip the vegetables into the warm homemade sauce made of anchovies, garlic, olive oil and butter. I loved the stark contrast of the cold sweet and crunchy vegetables against the warm salty anchovy.
Spaghetti Vongole with clams, mussels, squid and dried mullet roe: This dish was made using Dassai, a top quality Japanese sake, instead of traditional white wine. The seafood was extremely fresh and plump. The sauce was light and briny, not like your usual sweet and creamy Japanese style pasta. The dried mullet roe added depth and umami.
Pike Eel Agnolotti in a Mushroom sauce with Summer Truffle: Agnolotti is a type of pasta from Piedmont that is similar to ravioli, but square, smaller and thinner. This homemade pasta was filled with Pike eel and tossed in a mushroom sauce and a variety of fresh mushrooms. The eel had an almost meat-y flavour and texture, which paired really well with the earthy mushrooms. The sauce was fresh and light, elevated by the fragrant truffles.
Homemade Panna Cotta and Chocolate Cheesecake with Yamazaki Whisky sauce: Possibly one of the best panna cottas I've had! The smooth texture was just spot on. The creamy panna cotta practically dissolved in my mouth. The whisky sauce was sweet and had the distinct fruity aroma and bitter aftertaste of Japanese whisky. This went well with the rich dark chocolate brownie (it said cheesecake on the menu but it was fudgy and chewy like a brownie).
Verdict: I can't wait to come back again. I'm a huge fan of Japanese Italian food and Trattoria Queen really hit the spot. They use high quality ingredients and strive to highlight those ingredients, not drown them in a lot of cream which is common in Japanese-Italian cuisine. They also offer complex flavours and you can tell the dishes were thought through and executed well. The restaurant itself is cozy and comfortable, and the service was attentive.
I recommend: Japanese Vegetable Bagna Cauda, Spaghetti Vongole, Panna Cotta
We were attracted by its unique positioning (Italian foods in Japanese style) as well as the positive comments from various reviews.The restaurant is quite small, just about 18 seatings in total. Our visit was on Saturday, we could only get seated at the exact time of our booking but not earlier.Me and my wife ordered 1 starter, 2 pastas, 1 meat dish and 1 dessert. Here are our comments:Chef Special Veggies ($150) – the veggies were very fresh, colorful and crispy. They went well with the anchov
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We were attracted by its unique positioning (Italian foods in Japanese style) as well as the positive comments from various reviews. The restaurant is quite small, just about 18 seatings in total. Our visit was on Saturday, we could only get seated at the exact time of our booking but not earlier. Me and my wife ordered 1 starter, 2 pastas, 1 meat dish and 1 dessert. Here are our comments: Chef Special Veggies ($150) – the veggies were very fresh, colorful and crispy. They went well with the anchovy dipping. Though the serving was a bit small, it delivered an enjoyable experience. Spaghettini con Vongole e Cozze “SAKE” Bianco ($250) – this was cooked with SAKE and with plenty clams, mussels and squids. I would rate this as one of the best Vongole pasta in town, both taste and value. Spaghettini with Urchin & Caviar ($380) – Since they divided this dish in 2 separate portions for us to share and each was added with a half boiled egg as sauce, I found the taste of Urchin and Caviar diluted out a bit due to high volume of egg. If it was served in regular dish with just one egg, it could probably be better. Overall, this was a well presented dish that would register some memories. Sauteed French Duck with fig sauce ($320) – this was delicious, a clear demonstration of the chef's skills and passion. Pannacotta & Chocolate Pudding ($100) – the pannacotta was very creamy. It should be one of best in town. We have also ordered 2 glasses of wine. The Japanese red (Kayagatake) was good but just a bit expensive ($150 for portion at around 125ml). It could be of better value if you order at bottle. Overall, we were happy with this restaurant because of its high quality of food and service. Though price per head may be a bit high to most people, this is still a good choice when you are looking for an occasional treat.
題外話/補充資料：
Please note that there is no car park nearby. Though a lot of cars are parked on Hollywood Rd. in the evening, there could be a traffic ticket added to you ultimate bill.
After a memorable first-time visit a couple of months ago, I vowed to go back for the "Bistecca alla Fiorentina" and made a point to order it one week in advance.Honestly I rarely see Italians in Italy dipping their bread in oil and vinegar and this is not my cup of tea too. To each his own, I don't mind dipping this lovely bread in the much fragrant olive oil. The chemistry was so nice that we had three rounds of this.Antipasto from the house was the same as last time - wonton wrappers filled w
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After a memorable first-time visit a couple of months ago, I vowed to go back for the "Bistecca alla Fiorentina" and made a point to order it one week in advance.
Honestly I rarely see Italians in Italy dipping their bread in oil and vinegar and this is not my cup of tea too. To each his own, I don't mind dipping this lovely bread in the much fragrant olive oil. The chemistry was so nice that we had three rounds of this.
Antipasto from the house was the same as last time - wonton wrappers filled with pork Pâté. This was nice, but nothing compared with what were yet to come.
More choices are now on offer in the menu than my previous visit. Altogether there were 2 starters and 4 appetizers which featured proscuitto, carpaccio, Japanese vegi, grilled octopus, cheese, etc. (but no soup!). As I am not much of a nibbler, we skipped this and went directly to the first and second courses.
There were 2 more choices for primi piatti as well, regrettably (indeed!) I could only try 4 out of the total 6.
Tis the season to enjoy truffles? The cold pasta carbonara was such a delight last time that perhaps it has become a benchmark a bit hard to beat. With a change of sauce this time the dish became a bit too heavy for a supposedly "light" cold pasta dish. Still the taste was lovely and the pasta was cooked decently.
This dish elevated me last time, and it didn't fail me this time. Yes it is still the best spaghetti con vongole e cozze I have ever tasted here, though I still prefer linguine to spaghetti.
The most expensive pasta dish of the night turned out to be a bit of a disappointment (same as last time). The dish did not seem to "synchronize" well together, the sauce did not cling nicely to the pasta, and the aroma of the edible flowers (??) on top were too overwhelming.
I spotted a pasta machine somewhere in their attic, and I was too excited to know that I would finally come to taste the outcome. Afterall, an Italian chef has to know his/her own pasta!
The summer truffle here was used beautifully and its flavour was enhanced to the max. Agnolotti is a "folded" pasta (as opposed to the commonly known ravioli and tortellini) originated from Piedmont.
The pasta-to-filling ratio was perfect and each piece of pasta was beautifully constructed.
It was a sophisticated dish, surprisingly refreshing and the taste was a lovely harmony in the mouth. I salute you Katahira sensei!!
As the pasta dish approached the end, I could not contain my excitment for the long-awaited Bistecca alla Fiorentina. We were told that the T bone could feed 3- 4 people, yet we still couldn't resist ordering 2 more main courses of meat.
Last time it was USA pork, this time it was Spain pork, and they were equally tasty. For me a beautiful piece of meat needed no complicated treatment and I was glad that the chef shared the same opinions. Without a doubt it was the simplicity from which mastery was showcased.
Yeah eating French Duck in an Italian restaurant was bizzarre, but you would not feel so if the duck tasted fine. Juicy, sweet and refined, the dish exceled over many of those of the "French" restaurants.
So finally the highlight of the night for me arrived - the long-awaited Bistecca alla Fiorentina.
The dark red meat colour confirmed that it was Chianina cow under the Tuscan sun from beautiful Italy (as said so by the friendly staff). The meat was cooked in perfect Italian way - charred on the outside, without a hint of cooked meat inside. For me, nothing beats the white cow T-bone, not the dry-aged, not the grade A5.
The stunning T-bone "trio" - tenderloin, striploin, and crispy fatty strip.
Succulent and flavourful, the meat was served with nothing but fresh green vegetables, which was indeed the perfect complement to this heavenly meat, and the portion was truly hearty. I will sure go back even ONLY for this.
As before, patience is much needed for nice food, but no doubt the wait is worth it.
P.S.
2 other pasta dish we did not try were squid ink cannelloni with king crab and mozzarella in spicy tomato sauce ($280), and Citarra al' pomodoro (pasta with Japanese tomato sauce $180).
2 other main courses we skipped this time were Tagliata di manzo (Angus beef tagliata 10oz $580, we had it last time and it was really yummy), and Kinki (thornhead) all'acqua pazza ($680, finally fish dish!).
The 2 desserts for that night included panna cotta with chocolate cheese cake in whiskey sauce, and green tea tiramisu. Hopefully we would have room next time for desserts ~ though I doubt it...
題外話/補充資料：
There was a table of Japanese ladies sitting next to us and they had a good time drinking and chatting. I saw them ordered Citarra al' pomodoro and the dish looked simple yet delicious.
(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
評分
味道
環境
服務
衛生
抵食
用餐日期
2014-07-23
用餐途徑
堂食
人均消費
$800 (晚餐)
推介美食
Spaghetti con Vongole e Cozze ''SAKE'' Bianco - Spaghetti with clams, mussels, squid ($250)
Agnolotti dal plin ''HAMO''-Stuffed pasta with Japanese pike eel and Japanese Tokachi mushroom $280
Salti D'anatra - Sauteed French Duck with fig sauce ($320)
Bistecca alla Fiorentina - Big T Bone steak from Tuscany ($780)
Spaghetti con Vongole e Cozze ''SAKE'' Bianco (Spaghetti with clams mussels squid $250)
Spaghetti con Vongole e Cozze ''SAKE'' Bianco - Spaghetti with clams mussels squid ($250)
Service from the house
Fedelini alla Carbonara Fresco - Cold Pasta Carbonara with summer truffles ($280)
Spaghetti con Vongole e Cozze ''SAKE'' Bianco - Spaghetti with clams, mussels, squid ($250)
Spaghettini con riccio di mare e cavia -Spaghettini with sea urchin and caviar in cream sauce ($380)
Agnolotti dal plin ''HAMO''-Stuffed pasta with Japanese pike eel and Japanese Tokachi mushroom $280
Arista di Maiale - Roasted Ibercio Pork with apple and parmigiano sauce ($320)
Salti D'anatra - Sauteed French Duck with fig sauce ($320)
Bistecca alla Fiorentina - Big T Bone steak from Tuscany ($780)
Japan meets Italy is something I won't miss.I must say the Japanese serve the best Italian cuisines outside Italy, whether authentic or with a local twist while embracing its Italian roots.And in both places famous chefs are not needed because dedications and deliciousness just lie around the corners.I was in love with the steel door right away. It gave a hint of what could be expected once entered - instead of aloofness (and that door was really heavy! ), it exuded a nice balance of exquisite a
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Japan meets Italy is something I won't miss. I must say the Japanese serve the best Italian cuisines outside Italy, whether authentic or with a local twist while embracing its Italian roots. And in both places famous chefs are not needed because dedications and deliciousness just lie around the corners.
I was in love with the steel door right away. It gave a hint of what could be expected once entered - instead of aloofness (and that door was really heavy! ), it exuded a nice balance of exquisite and down-to-earth atmosphere.
The place is (no-kiddingly!) small, with an open kitchen more or less the size of that of a wonton noodle stall, a bit packed / intimate, but thanks to the high ceiling and the decor, it was cozy enough for us.
Prices of drinks started at $30 (juices and softdrinks alike). (I did not intend to write a review but felt "compelled" to do so after this experience so all prices are from my memories. But I suppose the actual figures don't differ much). The wine list appears to be quite impressive for a small trattoria. The wine would be one of my come-back excuses.
I heard that the Japanese chef was well-trained in Italy for both the southern and the northern cuisines. This dish showed it all and embodied the essence of Italian cooking - the ingredients were preserved in all their natural flavours and the sauce clung perfectly to the al-dente pasta. It must be the best spaghetti con cozze e vongole I have tasted in town. I still prefer linguine to spaghetti in this dish, then again, I am not complaining.
It is lovely to enjoy the best of both sides. The Italians don't care much about presentation or as I term it, they have their natural flair for instinctive beauty, it just shows. The Japanese simply take the primi piatti to another level. I just can't help admiring their pursuit for ultimate aesthetic sense of delicacy.
Though I found the pasta to be a bit too soft, the tomato sauce too overwhelming, and the "crabby" flavour a bit too weak (perhaps the crab meat was not too sweet to start with). It is the only disappointment of the night.
Both Italian and Japanese spirits to the core, the flavours and texture of all ingredients melted harmoniously. All crossovers / fusion dishes should be like this.
The pasta portion was hearty as compared to other Italian dining places with similar price tag (some of them can be finished in just a few mouthfuls!! My complaint!). But then the secondi piatti were too appealing to be missed...
We were told that the main courses will take half an hour to prepare. I was thinking "Hey how long will it take to grill a steak?!" But then I don't mind waiting if the chef handles the dishes himself /herself instead of allowing the "apprentices" to take charge, like some of the famous chef do. When the main courses arrived, we all thought the chef really worked magic in those 30 minutes!! Well worth the wait.
The picture says it all. I don't remember which part (it said) this beef was but who cares so long as it tasted divine? We saw the chef burning up some straws to grill the beef for the crispy "outside". Not for show nor for gimmick, the steak was "burned " to the right degree with the right dose of "straw" taste enhancing the whole flavour, and the meat beefy, juicy and sweet. I would have preferred the eggplants grilled, but then, I am not complaining.
Truly a treat to the eyes before the tastebuds. I am sure it will win many ladies' hearts though pork is hardly a lady's choice of main. It won mine first with its appealing "pink" colour and then the crispy yet tender texture of the meat. The pork was lean and good for ladies to devour quilt free. I would have prefered the sauce to taste a bit more distinctive, but then, I am not complaining.
I tend not to request for how well I'd like it done when it comes to duck breasts. My preference is always medium rare but then I am always curious as to how well the chef / kitchen is acquainted with the food. This french duck is cooked just the way I'd like it - raw inside with crispy skin, sweet and tender, french duck no mistake. No whining at all for this dish.
I must say the chef knows his "meat" well - they are all cooked to their perfection. Italy meets Japan to me is "nice ingredients meets good chef", a formula seldom failed.
The friendly waiter told us that on some days they will serve Bistecca alla Fiorentina ($780 for 1 kg), perfect for meat lovers like me!
I can imagine how "crazy " the place would be when fully seated, but I reckon it is only a small sacrifice to make for the food. The price is not cheap, but it's worth every penny.
題外話/補充資料：
On the menu there are altogether 4 choices each for appetitzer, first course and second course, plus 3 choices of desserts. Those going in a group of four can easily sample the whole menu. The choices may seem "limited" but it offers a right balance of standard expectations and delightful surprises.
The appetizers I regrettably did not try that day include grilled octopus, melon and parma ham, mozzarella with tomato, Japanese vegetables with anchovy sauce.
The desserts I regrettably did not try that day include green tea tiramisu, panna cotta with okinawa black suger, and one I forget.
The place also serves set lunch at $180 on weekdays. A bit high on the price in that area but then again, I reckon it will lure me back soon.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
查看之前的留言 ()
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2014-05-13
用餐途徑
堂食
人均消費
$750 (晚餐)
推介美食
Spaghetti with clams, mussels and squids in premium Japanese sake ($230)
Cold pasta (Fedelini) Carbonara with Japanese egg ''Onsen'' style ($200)
Grilled Angus steak $580)
Roasted organic pork with onion, mango sauce ($320)
Grilled French duck breast ($320)
Roasted organic pork with onion mango sauce ($320)
Spaghetti with clams mussels and squids in premium Japanese sake ($230)
Spaghetti with clams, mussels and squids in premium Japanese sake ($230)
Squid ink taglionini with snow crab, mozzarella and tomato ($280)
Cold pasta (Fedelini) Carbonara with Japanese egg ''Onsen'' style ($200)
Grilled Angus steak $580)
Roasted organic pork with onion, mango sauce ($320)
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