Va Bene (已結業)

頭盤-係我最喜歡的黑醋火箭菜，火箭菜本身帶苦澀，但va bene的火箭菜，我完全食唔到苦澀味，車厘茄超香甜，唔係artificial個隻，係鮮甜呀，少少草臭味都無😍😍😍再加少少Basamic去提升成個頭盤的層次，酸‧香‧甜‧鮮，好好味第一次食分子料理（***唔計分子雪糕***）唔知點解，影極都唔係好靚，仲估咗陣佢究竟係乜！一入口，好似一匙濃香忌廉入口咁，以為會好腻？一啲都無，反而係食到好鮮甜的海鮮的味道，同成個口感好輕好薄，三文魚子粒粒爆汁！睇menu，原來係potato cream，呢度的招牌菜之一。好新奇呀😚😚😚甜品時間～～～香濃朱古力泡泡Gelato，好甜之人一定會好中意～我最欣賞係鋪面的白色粉末，我仲以為係奶粉，原來又係分子料理！竟然係榛子！！果然好有心思😊😊😊

A few years ago, if someone had told me that Sai Ying Pun would become one of the hottest district for trendy restaurants, I would have never believed them. But with the lights of Fish School, La Paloma and Yuan Is Here all joining the party last year, the area is quietly becoming a foodie's haven. And starting in January 2016, Va Bene is becoming a member of that growing list.I've always enjoyed dining in restaurants with a cool industrial vibe and Va Bene certainly belongs in that category.For

When my friend told me about this restaurant I thought it was this watch brand because there used to be this brand in TST called Vabene Italy.Anyway, Va Bene restaurant is located just to the left of Saiyingpun’s exit A1 so it is really convenient and located just round the corner from this chic hair salon.The restaurant was grand with an open kitchen.Here was what we had:+++++++++++Baked aubergine with tomato and Parmesan sauce:This was a whole roasted eggplant with Parmesan sauce.It was quite

主理家庭式傳統意菜的Va Bene在蘭桂芳迄立二十餘年，於聖誕節前夕，以全新概念和面貌，遷往西環皇后大道西的西浦地舖。餐廳位處海味舖林立的橫街內，位置較為隱蔽，不易察覺。店內店外設計簡約、型格且時尚，繞富時代感，明顯與四周老派舊式的海味舖格格不入。藍綠紫三色圓點玻璃杯，設計簡單，卻教人眼前一亮，十分搶鏡。據意籍侍應介紹，Va Bene新店邀請到意大利米芝蓮二星廚師Enrico Bartolini作為餐廳主廚顧問，重新構思和設計餐單。三道菜晚市套餐，包前菜、主菜和甜品各一款，奉送一杯咖啡或茶，每位$488，另加一服務費。只見開放式廚房內，兩位靚仔意籍廚師在助手協助下，開始為我們炮製佳餚。一直以為法國菜準備需時，原來，意大利菜，也要耐心等待的﹗我們，只好啃麵包了﹗一白一啡的麵包，拿在手上，冷冰冰的。白包邊硬脆而內軟綿；啡包夾雜了果仁在內，更為香軟具嚼勁，較得小姐們的歡心。自行倒出橄欖油和黑醋，沾上麵包同吃，更有味道。小姐們的話題，離不開某人的新戀事，以及店內輪廓分明的意籍帥哥。大家嘻嘻哈哈，故扯一番，久等了的前菜，也逐一送上了。帶子‧榛子‧柑橘Capesante, nocciole e c

Va Bene, once located in Lan Kwai Fong, was known for it's classic fine Italian dining. But a while back, it closed and moved to a new location. And that location was Sai Ying Pun. With the new MTR station, many new hip eateries are cropping up in record numbers. Along with this move to a new location, Va Bene itself has changed as well to become a more modern Italian. Less classic and more young. A chic new dining experience, a whole new menu and a whole new chef. Two Michelin star Chef Enrico

下班後坐上電車，慢慢靜觀這個熟悉又陌生的城市，人們的笑容同倦態從不間斷，有時候生活迫人，但工作多辛苦也有下班的時候，有等你下班回家的人，也許笑著捱就是這個意思。大概有人會不認同我的説話，但水是半空或半滿在於心態，有時候事情可以的話也不要看得那麼緊，這樣日子也可以過得舒服了點。大概我們也是這樣想法，加上有同樣的興趣才使我們成為了朋友，雖然不常見面，但每次見也有説不完的話題。今次見面的地點是西環的Va Bene，地理位置有點偏僻，從西環A1出口，A1出口落在皇后大道西。雖然走多幾步，在第一個路口便是SOHO189，但SOHO189旁邊有點緩緩的斜路，走下去今天的目的地 Va Bene。主打意大利菜，餐廳裝潢高貴脱俗，餐廳為一片的落地玻璃，整齊的餐桌，座位有梳化櫈，四方、圓枱，甚至有可供多人聚會的private room，配上柔和燈光，在環境上我給了很高的分數，作為下班後短聚不錯的選擇，讓人暫時抛開煩惱，好好地享受這頓晚餐。在準備的過程中我們一邊聊天一邊吃著麵包。在旁邊的橄欖油和黑醋倒出，讓沾上醬料的麵包更有味道。對我來說，這籃子的麵包外層香口，可惜麵包邊太過的挺身了，還是鍾情於中間軟熟部分

臨別在即，早前數月來行事曆上密密麻麻的待辦事項沒有就此消失。因為離開的時候說短不短，說長不長，一年也未有。不過要通知要做好的人事都不算少，慶幸本來人脈就未有廣得什麼地步。在一項一項要做的事情之上劃上叉號，代表完成，稍懈。所之又可以偷來些少時間，遠遠去到西區覓食一番。　　以前在蘭桂坊那邊不時見留意Va Bene，原因是那舒適的環境。就算是日間，那邊的店子常是燈光暗淡，看不清的話就讓我有欠興致。然而這家是難得可眺望入內，輕鬆寫意，沒有嚴謹侷促的感覺。搬到西浦後，座落地舖，全然的玻璃外框更是透光，日間來的話肯定很不錯。聽聞更邀請到意大利米芝蓮二星廚師Enrico Bartolini作主廚顧問。即是從菜式構思及餐單設計等都可見到他的創意設計，未需穿州過省了。　　先來的一籃子餐包是自家製的，可沾點桌上擺放的油醋同食。包身外層香韌微脆，富有嚼勁但未至於會刮口，也很容易撕開。包心正正就是我喜歡的濕潤感覺，稔軟鬆綿，不需多加餡料都可以保持順口。不喜歡油膩膩的食感，只沾黑醋的話都未會太嗆口，反而是頗甜的。　　選了Scallops, hazelnut and lemon　$168作為前菜，賣相卻是未曾想像