💭12月既時候黎呢間餐廳真係好有聖誕氛圍！餐廳本身係粉粉嫩嫩既裝修已經好靚，加上d 聖誕裝飾仲靚🎄🎄🎄呢間鋪頭都要排一陣子隊先入到座，同埋d 位都偏逼，不過野食不錯同埋氛圍好正🥰

🌸Festive Special: Panettone Bomboloni (HKD 55) 🌟🌟🌟🌟🌟
呢個bomboloni 入面係包住d 好肥既cream cheese，出面個皮有d 乾果係度，食落好有christmas 既味道！同埋好有去歐洲小店食到pastry 既味道，好食！😋

🌸Truffle Croissant （HKD 148）🌟🌟🌟🌟🌟牛角包入面既蛋有濃濃既黑松露味，牛角包又有好重既牛油味！惹味得黎又唔會好濟！好食！😋

🌸Creamy Chai Tea Latte (HKD 45)🌟🌟🌟🌟
好有東南亞風味既泰茶味道！幾好飲！

🌸Hazelnut Gianduja Latte (HKD 52)🌟🌟🌟
有臻子味道但朱古力味唔太出，朱古力味可以再出小小🙋🏻‍♀️

今年聖誕攪點儀式感，跟在港的家人們去吃聖誕Brunch。選的是在黃埔海傍的Bayside。 因為是節日， 所以餐廳提供了聖誕早午餐Menu, 是半自助的， 頭盤、湯及甜品都是在自助區， 我們只需要選擇主菜就可以了。主菜一共五款， 我們四個人， 可以點選不同的再分著吃。 頭盤我選擇很多：沙律有Caesar salad, Caprese, Pasta Pesto, 一款pizza是Margherita and Cheese, 熱葷有 Chicken Karaage, Gambas, Bikini Truffle and Cheese, 冷盤有smoked Salmon, Cheese Board, Ham Platter, Rosemary Potatoes, Roasted Pumpkin, Sauteed Broccoli, Dill butter Mushroom, 湯是露荀湯， 加上三款甜品Panettone, Chocolate Mousse, Fruit Tart 及 Christmas Log Cake， 差不多二十款食物。而且味道都很不錯。其中我最喜歡是Caprese, Chicken Karaage，Bikini Truffle and Cheese。炸雞很嫩很多汁， Caprese很清新， 薯仔， 西蘭花等都是簡單的菜式但卻很好吃。我覺得光吃頭盤就已經可以吃飽了。 主菜我們點了Penne with Porcini in Trufgle Cream, Cranberry Honey Glazed Salmon with Mashed Potatoes, Stuffed Roasted Turkey with Cranberry Sauce and Brussel Sprout及Dry Aged Wagyu Bavette with Mashed Potatoes and Barolo Sauce。 聖誕節很多菜式都會用上Cranberry 醬汁， 酸酸的，果味很重， 配烤火雞特別好吃。而今日兩道菜都有用上。烤雞其實味道唔差， 肉質算嫩， 但感覺不太像烤， 因為少了焦香脆皮的味道， 而且擺盤有點過於平實。三文魚很好吃， 肉質嫩滑多汁，但跟Cranberry Sauce不太搭。 長通粉有我最喜歡的松露醬， 味道很濃郁。Wagyu Bavette, 其實是比較緊實的部位， 油花多但是吃著是柔軟得來比較有嚼勁，非常適合燒烤。我們要了Medium Rare, 肉質烤得焦香但內裡還是粉嫩的， 沾著醬汁很好吃。 最後點了杯咖啡配甜品， 這個聖誕雖然還未衝出香港，但也很滿足了。

P&P Pinco Pallino is always one of my favourite Italian in town. Food is always great! Atmosphere is always warm and homey. A pre X’mas dinner with the Italian gang. They picked here without a 2nd choice. But it’s really sad to know they will shut it down after 31st Dec because the rent is too high. They are planning to reopen in the future. Let’s hope they will find somewhere soon. First 1.5 hour we just had starters and wine. The tonnato is so good! We even asked chef to give us extra tonnato to go with bread. This is properly one of the biggest meat board I have ever seen. Cheese is surprisingly great! We first had 2 burrata dishes. I always love burrata. So creamy omg! Simple dish made with fresh ingredients never goes wrong. At the end we ordered 2 more burrata before main course. For main, I chose risotto with porcini, white truffles. Able to catch the last bit of white truffle season. I had a big smile on my face when I had this risotto! Earthy and creamy. Risotto is perfectly cooked. Together with the white truffle, HEAVEN! For dessert, we requested chef to place Panettone, underneath some tiramisu cream on top! OMG that’s perfect! I think we have created a perfect dessert! Amazing food as always! Great hospitality every time! Thanks for all the good time in the past and I am happy to have this review as my 100th review in OpenRice. Farewell! And hope to see you soon!

呢間Cafe都開左一段時間, 但係熱潮依然未退😳 晏畫兩點去到排左接近一個鐘先入到去, 因為我地事前食左野, 所以今次主力食負食同甜品🤓 Christmas Pancake Stack🥞 ($158) 因為聖誕特別版, 所以用左紅色既野莓, 輕盈既Cream, 野莓醬去配個厚厚既pancake, 睇得又食得好正🥰 Truffle Croissant 🥐 ($148) 自家製牛角包好脆不過再鬆啲會好啲, 松露炒蛋好滑, 巴馬臣芝士, 大量香濃既新鮮松露片, 全部夾埋一齊食好香好夾😋 Panettone Bomboloni 🍩($55) 意大利冬甩好鬆軟外面舖左一層薄薄既糖果碎, 中間注滿左輕盈既原味cream, 食落一啲都唔會膩, 有啲驚喜🤩 Shirley Ginger🍹($65) 呢杯聖誕紅色既特飲好特別, 飲落酸酸甜甜再帶少少薑既辣味, 味道好豐富😙 Hazelnut Latte☕️($55) 飲落勁普通既一杯有奶咖啡, 唔推薦😤 呢度既裝修相當別緻, 完全明白點解咁多人排隊都要食😌 落下一層仲會甩到聖誕老人坐左係度訓教添🎅🏽

為左慶祝下聖誕節，男朋友帶左我去食西餐🤩今次黎大角咀新開嘅意大利菜，仲係意大利廚師🇮🇹成個場都做左佈置，好有聖誕氣氛🎄一坐低店員仲每人派左一頂聖誕帽🥰勁有心思 🍴二人薄餅套餐 $198 套餐包左 Caesar Salad，一款薄餅同兩杯飲品。飲品可以揀果汁、汽水、咖啡同茶，加$38仲可以升級餐飲做紅酒/白酒/啤酒😍不過今次我就揀左果汁 🔸黑松露什菌薄餅 薄餅一睇就知係手製，絕對唔係一式瑋樣交番黎嘅貨，餅底邊脆卜卜，但係又係到其他餅位好軟，黑松露同芝士味濃郁，鋪滿整個puzza😋仲有幾款菇類，食到唔同風味 🔸Cranberry Juice 🔸Orange Juice 另加$98可選$148內嘅意粉 🍴煙三文魚忌廉意大利雲吞 $98 意式雲吞出面唔係到到都有得揀，所以餐牌有，我多數都會揀🤣口感creamy，有三文魚嘅香味，個醬汁同個餡好夾 🍴美國肉眼扒配煎薯 $228 叫左medium，出黎效果好好🤗入面呈嫩粉紅色，蘸少少鹽已經好正，肉嫩有光澤，好巧功夫 🍴意式雞肉串燒 $48 超級推介🌟🌟🌟🌟🌟呢串雞肉串燒可以話係我食過咁多串燒入面最好食嘅一串，冇誇大，雞肉好似慢煮一樣咁嫩滑，口感嫩到似魚肉，外面則有烘烤過嘅香氣同口感，咬落去亦有鎖住肉汁，同行朋友都大讚👍🏻 🍴Tiramisu $68 食完野加埋個甜品就最啱😳意大利野點可以唔叫Tiramisu，夾層擺左手指餅，唔會太濕潤，口感軟綿，mascarpone cheese幼滑 🍴Panettone 臨近聖誕仲贈送左兩片Panettone聖誕麵包😆入面加左啲乾果粒，幾香甜鬆軟

驟眼看以為又甜又實淨，殊不知表裡不一，實情是甜中帶酸，馨香怡人，試過就知好味道；亦為節日增添不少樂趣。說的是意大利傳統聖誕麵包 Panettone。 以天然酵母、雞蛋、葡萄乾及蜜餞粒等製作而成，得讓麵糰膨脹三次才可烘焙，這樣才可形成高帽圓頂的外型及蓬鬆軟熟的質感。 建議可放入已預熱的焗爐(攝氏 95至100度)內焗3分鐘，經溫和加熱後外層變得微脆；中間仍保持濕潤，口感更佳！ 於12月15日前預訂，更可享早鳥優惠： #1kg傅統意大利聖誕麵包 原價＄380，特價＄320 #500g傅統意大利聖誕麵包 原價＄280，特價＄250 #意大利聖誕麵包3合1禮盒 (500g 意大利聖誕包，手工薑餅人曲奇，白巴聖誕朱古力餅） 原價＄380，特價＄330 #GiovanniPinaRistorante , Bar & Pasticceria 地址: 中環德輔道中135號華懋廣場二期地舖 電話: 27551088

It has been six years since my last visit to this Michelin 3-star restaurant in Alexandra House. Throughout the years, Chef Umberto Bombana has continued to expand his empire with restaurants of the same name in Macau and Shanghai, and also newer ventures like Tuber in K11 MUSEA. Returning tonight, we want to go back to the pinnacle of his empire and hopefully see the chef himself in action.We are seated at the window side looking out to Chater Road, and the restaurant has the familiar look and feel that remind us of the good times in the prior visit. The soft lighting, comfortable and spacious seating, and the appropriate distance between tables all create a wonderful dining ambience, a luxurious yet relaxing vibe which already win customers over before any food or drink is served.Starting with an aperitif, I order a glass of Champagne, Claude Cazals Cuvee Vive Blanc de Blancs Grand Cru ($300). With delicate nose, toasty aromas of honey and apricot, the wine is great on purity and freshness. A classic crisp Blanc de Blancs.Decided to go for the Degustation Menu ($2,380), I also opt for wine pairing ($1,080). Coming first is the amuse bouche Marinated Ama-Ebi, with the Japan spot prawns having nice, sweet taste, serving with some finely diced Beetroot and Orange Emulsion to give a bit of citrusy with refreshing palate. Together with some Bitter Leaf Vegetables, a wonderful starter to stimulate our appetite.  To pair with the first course, the wine served is Faccoli Extra Brut Franciacorta NV, a sparkling from the famous DOCG in Lombardy. Made using traditional method, the wine has 70% Chardonnay, 15% Pinot Bianco, 15% Pinot Nero. Good acidity with a dry mouthfeel, it has nice citrus and mineral characters.The first course is Tuna Tartare. The tuna belly has been cut into small dices and marinated with yuzu citrus dressing, to balance the fatty tuna with nice acidity. With an abundance of Oscietra Caviar on top to supplement savoury flavours to the tuna, the chef also prepares a Basil Emulsion on the side, rich with nice herbal note to give an extra ‘Italian’ dimension to the dish. Another good dish.The wine paired with the second course is Florami Indole 2019. Made from 100% indigenous, ungrafted Falanghina, this wine from Campania has an intense nose of yellow flowers, grapefruit, and herbs, with also some saline characters. A nice and interesting wine that I would like to explore more.The second course is Roasted Blue Lobster. The meaty Brittany lobster tail is cooked perfectly, with a crunchy texture and beautiful umami taste. The chef has paired with some tender Tasmania White Asparagus, serving with a highly flavourful Lobster Sauce, with the concentrated lobster essence so tasty I almost want to lick the plate. A must-try in my opinion.The next wine is Abrigo Giovanni Barolo Ravera 2015. The wine has a wonderful aroma, with lots of pleasant red fruit, with good earthy characters and robust tannin that are a perfect match with mushrooms in the upcoming course. The sommelier also reminds me to save some for the white truffle risotto later.The third course is Tagliatelle. The homemade pasta has a fantastic texture, served with Mushrooms Ragout and Fresh Matsutake Mushrooms. After mixing together, the aromas of matsutake permeate to the tagliatelle, with the ragout further enriching the flavours to an extra level. It is pure joy eating this dish and I would rate this pasta as one of the best in town. Another must-order.Now being white truffle season, and with Chef Bombana hailed as ‘King of White Truffles’, we have ordered the Alba White Truffle Risotto ($1,190) to share. Seeing the chef himself coming over to shave is like watching a star performance. Even at a distance we can smell the wonderful aromas of the white truffle, and despite we share just one order, he has shaved a generous amount for each of us. Having checked with us beforehand, the risotto has been cooked to our preference, slightly softer than the traditional style. With Mushroom Jus and the white truffles mixed together, this is a dish that will be on the list of ‘last dish I want to eat before I die’.The wine paired with my main course is Podere Sanlorenzo Brunello di Montalcino Bramante 2014. Coming from a small producer in the region, with only 2600 bottles produced annually, the wine has good red cherries, dried figs, cedar, and earthy notes, rounded and robust, with its liquorice characters going well with the lamb.For the main course, there are two choices. My wife opts for Short Rib & Beef Tenderloin, with Whipped Potato, Red Wine and Plum Sauce, while I go for Baby Lamb from Aveyron. Very beautifully presented, the lamb is served in two cuts, with the rack and loin, cooked to perfect medium rare, nicely seasoned and paired with a delicious lamb jus. On the side are some Brussels Sprouts and Greens, Black Olives and Caponata, providing the great complement in texture and flavours to the lamb. A great dish.After cleaning up, the staff pulls a cart in front of our table to prepare the pre-dessert. Mixing the lemon sorbet with a bit of limoncello, grappa and prosecco, he vigorously whisks them together to make a Sgroppino, before dusting some Campania lemon zest on top. With refreshing citrus acidity balancing well with sweetness, and a touch of alcohol, it is a great palate cleanser. However, the most amazing and memorable element is definitely the soft ice-cream texture.The wine pairing for my dessert is I Capitelli Anselmi 2016. This sweet passito wine is made from Garganega, Sauvignon Blanc and Chardonnay, with the grapes left to dry in well-ventilated rooms before fermentation. Having nice and complex aromas with plenty of apricot, honey, and pear notes, it is a perfect match with the citrusy dessert of Amalfi lemon.There are also two choices for dessert, with my wife going for Hazelnut ‘Millefoglie’, Hazelnut Gelato and Vanilla Sauce, and for me it is Amalfi Lemon, with a base of Amalfi lemon cream, then some Citrus Salad on top, together with Mascarpone Sorbet. Very refreshing and citrusy, the balance between acidity and sweetness is perfect. As the hazelnut dessert is also very good, it is a difficult decision to pick among the two.Included in the tasting menu is Coffee or Tea, and after a nice cup of Double Espresso we are served the Petits Fours. There are various choices from the cart, and I end up picking Panettone Bread, Chocolate Brownie with Figs, and Salted Caramel Chocolate Truffle. All are great in taste and going well with the coffee, indulging us on the finale of a fantastic and highly satisfactory meal.Service is very good, with the staff all friendly and attentive. Not only did they explain the courses well, but the sommelier also goes into details showcasing the wines and its unique characters, how it matches with the food. He is also thoughtful, topping up the Barolo so I have sufficient wine to go with the additionally ordered white truffle risotto.  The bill on the night is $8,168 and while it is not cheap, in my opinion it is worth the dollar. For the overall dining experience, I would rate this restaurant as the best among the three-stars in town.

They are the most heated Italian opening recently🔥 It has been actually too long for a new trattoria in town. They are the sister shop of the famous Trippa in Milan so I have huge expectation. The protagonist here is offal that they embrace the nose to tail philosophy. Quite a special and unique offering in HK! 𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁 A nice selection of homemade breads was served upon arrival. The 𝗙𝗼𝗰𝗮𝗰𝗰𝗶𝗮 is definitely my favourite with nice tomato inside the fluffy and fragrant bread☺️ 𝗦𝗲𝗺𝗼𝗹𝗮 was the name of the flour and it’s similar to grissini but crispier and drier. 𝗦𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 was alight but it served a bigger mission later😎 “𝗧𝗿𝗶𝗽𝗽𝗮 𝗙𝗿𝗶𝘁𝘁𝗮” The signature Fried Honeycomb Beef Tripe with Rosemary from Trippa🙌🏼 Probably my first time I tried a fried tripe. It was crispy, almost fluffy on the honeycomb side while the bottom part stayed chewy. The tripe was lightly seasoned with peppery and rosemary. A very great bar snack😛 “𝗟𝗶𝗻𝗴𝘂𝗮 𝗧𝗼𝗻𝗻𝗮𝘁𝗮” This Veal Tongue with Tonnata Sauce was the best version I have even had😍 Replacing the meat with tongue was a brilliant twist. Tender and soft with good flavour. The tonnata sauce was ultra smooth that left you immense aftertaste. Get some capers as well for the most balanced enjoyment. 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗟𝗶𝘃𝗲𝗿 𝗣𝗮𝗿𝗳𝗮𝗶𝘁 This parfait was good but wish it less cold since it was a bit hard to spread on the very nice panettone. I love the saba (grape jam) a lot to ease the heaviness👍🏼 𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝗧𝗮𝗴𝗹𝗶𝗮𝘁𝗲𝗹𝗹𝗲 𝘄𝗶𝘁𝗵 𝗗𝘂𝗰𝗸 𝗥𝗮𝗴𝘂 Hands down for the best tagilatelle in town😍 It was just amazing. The pasta was full of extraordinary duck flavour with hints of sweetness and sourness from the cherry tomato. The duck was braised twice with its own fat and various herbs to achieve such amazing flavour. The homemade pasta was chewy and just perfect to cling all the sauce. I just wish another plate😋 𝗦𝗰𝗮𝗿𝗽𝗲𝘁𝘁𝗮 It would be a sin if I wasted all the delicious sauce on plate. Now the sourdough is the best companion🍞Just tear some sourdough and mob all the sauce till they are gone! It was arguably the best food in the world🥰 They even showed Chef my emptied plate 🤩 𝗥𝗮𝘃𝗶𝗼𝗹𝗶 𝗱𝗲𝗹 𝗣𝗹𝗶𝗻 Even standing next to the legendary pasta, this ravioli could still shine on its own✨The Veal & Mushroom Jus was lighter and offered quite a refreshing kick surprisingly. Texture wise, it was a tad closer to my ideal al dente to the tagliatelle😆 “𝗧𝗲𝘀𝘁𝗶𝗻𝗮” 𝗣𝗶𝗴’𝘀 𝗛𝗲𝗮𝗱 “Testina” actually means “head” 🐷 in Italian so you know you cannot miss this main! The pig head was evilly fatty with heavenly like texture: crispy skin with melt-in-your-mouth meat. The Salsa Verde made with parsley and horseradish shaving offered some wasabi like kick to refresh your palate. A very accomplished dish to me👍🏼 𝗖𝗼𝗱𝗳𝗶𝘀𝗵 𝗧𝗿𝗶𝗽𝗲 I couldn’t help but to order it! It was really rare to see fish tripe in Western cooking and I need to try it despite it was way too much for sharing of 2. The fish cod was gluey and full of collagen that you could feel it on your lip after eating. The Spicy Nduja & Bell Peppers gave you another angle of the Italian cooking 🇮🇹 𝗠𝘂𝗹𝗯𝗲𝗿𝗿𝘆 𝗧𝗮𝗿𝘁 This one was so good that I wish to takeaway home one😋The tart was in my favourite texture, very firm but but still easy to be cut. The bitter orange marmalade was what I love the most. You could really enjoy the refreshness from the orange zest 🍊 𝗛𝗮𝘇𝗲𝗹𝗻𝘂𝘁 𝗖𝗮𝗸𝗲 This moist and fluffy cake also stole my heart. The cake itself was already a nutty bomb but the Piedmont Hazelnut Zabaione on side took it to another level. It was very homey and comforting to eat one. Just too good as an Italian ending ☺️ 𝗨𝗻 𝗣𝗼 𝗗𝗶 𝗩𝗶𝗻𝗼 Their wine programme🍷covers the chef menu and a la carte. It included one white, one red and one amaro for the standard and premium selection. We got a very nice Barolo luckily 😝 Their wine service was very nice with a superb somm!

Testina是一間新開的意大利菜，主打菜式是來自米蘭的北意大利菜，主廚介紹說會先用肉類的每一個部份，包括內臟等等，很是特別，朋友表示很有興趣，趁復活節假期就和朋友一起來食。地點就在以前著名韓國餐廳 Hansik Goo 的舊址，裝修和以前相比變化比較大，除了仍然沿用同一色系的綠色以外，位置與地板等等都已經改變，相對以前的韓式大自然設計，現在的石紋地板印象是歐洲的小街風情，播放的音樂也令人有置身於意大利小鎮的鄉村小店風格。 Degustazione $688 per person
為了可以多點品嚐店內的食物，我們選擇了意式的廚師發板套餐$688，就是一個套餐可以品嚐到三款頭盤、一款意粉、兩款主食及一款甜品。朋友諮詢過了以後就把其中一款購盤改成她想品嚐的炸金錢肚，還好廚師同意，接下來就等開吃。Mocktail
Applejacks $98
先來飲品，朋友要了一杯紅酒，我因為不能喝酒的關係就要了一杯無酒精飲品Applejacks，雖然比較細杯，但給了我三片蘋果片，加上調的味道不錯，有蘋果的香甜也有金橘類的清香，是有氣的碳酸飲料，十分開胃。飲品送上枱以後，侍應給我們滿相了橄欖油，同時也送上了麵包籃，一共三款麵包，普通的麥包，意大利麵包條及蕃茄香草麵包，三款之中我最喜歡吃蕃茄香草麵包，不過這款就不需要點橄欖油，其他兩款點橄欖油就更加香。
麵包不敢多吃，要留肚吃以下的菜式。Antipasti 頭盤
接下來就是三款頭盤了。“Trippa Fritta” fried honeycomb beef tripe and rosemary
第一款是我們要求廚房特別換的炸金錢肚。 第一次吃西式做法的金錢肚，味道有意外驚喜，網格紋的部份已經炸得非常甘香酥脆，一咬下去可以聽到清脆的聲音。 下半部份比較厚的就可以細細咀嚼，牛肚香濃的味道會慢慢滲出。一件牛肚可以吃到兩種口感味道，真的出乎意料。 調味方面是簡單的椒鹽調味，配合着rosemary香草增添香氣，這款彩色不但有創意，而且是一流的送酒小吃。 評分：9/10 Chicken liver parfait, Saba and panettone 第二都是比較經典的頭盤菜式，雞肝醬配麵包。 雞肝醬上鋪滿南瓜子仁，另外醬汁是酸酸甜甜的，比較特別的是麵包選用Panettone, 也就是意大利菜中聖誕節必定會出現的聖誕麵包，一般這款聖誕麵包都是配有杏脯或朱古力口味，這一款就是配有杏脯的，把它切成薄片之後烤脆。 這款頭盤算是三款之中比較普通的，因為雞肝醬的味道並不算濃郁，再加上酸甜的醬汁和聖誕麵包香甜的味道，甜味非常搶戲，蓋過了雞肝醬的香味，比起頭盤更像是一個甜品。 評分：7/10 “Lingua Tonnata” Veal tongue and tonnata sauce 最後的一個頭盤也是我最愛的一款，小牛牛舌配吞拿魚醬。 這個小牛牛舌切得非常薄，薄得我認為應該是鉋出來的，肉質非常柔軟，而且牛肉味香濃，雖然切得如紙一般薄，但絲毫不影響其香濃的牛肉味。 配搭的醬汁也很出色，看上去像是千島醬，吃起上來就像是伴好了吞拿魚的吞拿魚沙律醬，而且神奇之處是在象中能夠品嚐得出吞拿魚的味道及香氣，但並不能吃到魚肉，純粹是在醬汁之中吃到魚味，醬汁和牛舌也很夾，是一款很有驚喜的頭盤。 評分：9.5/10 Pasta Minestre 意粉 接下來就來到意粉環節，本來只有一款意粉，非常開心廚師決定多送我們另一款意粉，讓我們下次再來的時候可以多一款選擇。所以我們一共有兩款意粉。 Homemade Tagliatelle with lamb ragu 第一款意粉是自家製的茄汁寬意粉配羊肉粒，這裏不得不說師傅刀工一流，紅蘿蔔或羊肉都是切得非常細粒，大概是平時切定的十份一大小，雖然切得如此細小，但仍然可以保持其棱角分明，烹飪功夫一流。 這款意粉味道濃郁，配合的蔬菜是最近剛剛當季的蠶豆， 正好增添春天的氣息，番茄醬味道濃郁，寛意粉裹着紅蘿蔔粒、羊肉粒等等同吃，濃郁的味道在口中互相歡呼，羊肉肉香濃郁芳香，蕃茄醬開胃，很好吃。 評分：8.5/10 Ravioli del Plin, veal and mushroom Jus 第二款就是廚師另外送的意粉，這款是蘑菇小牛肉意大利雲吞。 五粒小小的雲吞分量剛剛好，因為其實比較膩，可以看到圍邊的都是鉋碎了的芝士，拌勻一起吃，味道出色。 我最喜愛餡料，充滿肉味又不會硬，其實應該可以說是一咬就斷，再仔細品嚐餡料很絲滑，味道香濃，就像是肝臟類造成的忌廉一樣，把整個肉味濃縮在一個小小的意大利雲吞內，再拌上芝士及香濃的蘑菇醬同吃，真的不錯。 評分：8.5/10 值得一提的是這裏的意粉本身就做得不錯，不論是寛意粉還是意大利雲吞的皮，都充滿麵粉香，軟硬也適中，所以兩款我都很喜歡。 雖然廚師說我們以後可以在兩款中選擇，但我都覺得兩款都不錯，很難選擇，下次再來可能也是每人叫一款，然後交換吃。 Secondi 主菜 以下是主菜環節，一共有兩款主菜，豬頭肉及牛骨髓。 Charcoal grilled bone marrow, toasted bread, aromatic salad牛骨髓賣相最為出色，大大的牛骨髓配上Rose Mary香草，粗鹽簡單直接地放在盤子上，方便客人根據自己口味調味。 配菜方面兩個人給我們配了四片麵包，另外還有一人一碟的沙律菜，相信是廚師非常清楚這個菜式有多油膩，所以給了我們沙律菜來減低油膩感。 我和朋友分享了一人一半，我想說這個骨髓真的是100%油脂，哪怕是塗在麵包上也不能減低其油膩感，當然，已經是烤得很香充滿牛油的香氣，但全油分我還是有點吃不消。 另外配菜的沙律菜有點太過寡淡，吃不慣，吃了幾口就已經不想再吃了，不過也有可能是已經吃得很飽的緣故。 評分：7/10 “Testina” pig’s head and salsa verde 豬頭肉是小小的兩件，和朋友一人一件，雖然份量少，但也絕對足夠，因為是充滿油脂的豬肉。 當然，煮得入味的豬頭肉切成四四方方的，賣相吸引，有點像中式的煮法帶點甜味，當然是不可能不好吃的，一半都是肥膏，入口即化充滿肉香但罪惡感深重，還好有很多配菜及菠菜打成的醬汁，以蔬菜去減低油膩感及罪惡感。 評分：8/10 結論是兩款主菜都是會令人吃得油光滿面的菜式。 Dolci 甜品 Hazelnut cake and Piedmont hazelnut zabaione 套餐包的甜品是榛子蛋糕配榛子醬。榛子甜品真的是意大利最經典的口味，我在所有角色意大利餐廳中都曾經品嚐過。 這款榛子蛋糕面層有很多烤香後的榛子仁，但蛋糕比較平實，配搭的榛子醬吃得出是用榛子調出來的醬汁，滿滿都是榛子的香味，蛋糕的味道就普通，主要是靠醬汁體味，還有吃到榛子仁的時候就比較香口，好味但並不算太突出。 評分：7/10 總括而言這一頓飯我尤其欣賞頭盤及意粉，覺得做得都比坊間的好，但主菜及甜品就普通，尤其甜品比較失色。 主要失色的地方是沒有廚師自己的個人特色，但總體味道是不錯的。 總評分：8/10

One of the best meals I have tried lately, had a pleasant experience from this newly opened Italian fancy restaurant in central. I think I have ordered almost everything from the menu (share by 4ppl), and I loved everything. What we ordered: ANTIPASTI "Trippa Fritta", Fried Honeycomb Beef Tripe & Rosemary👍🏻 Montoro Roasted Onion & Sicilian Capers Chicken Liver Parfait, Saba & Panettone👍🏻 "Lingua Tonnata", Veal Tongue & Tonnata Sauce👍🏻 Daily special - beef tartare👍🏻 PASTA: Homemade Tagliatelle with Duck Ragù👍🏻 Daily special - chicken offal ragu pappardelle 👍🏻 SECONDI : Hanger Steak, Mash Potato & Artichokes👍🏻 Codfish Tripe, Spicy Nduja & Bell Peppers "Testina" Pig's Head & Salsa Verde👍🏻 Dessert : Mulberry Tart & Mascarpone Cream Crispy Apple Strudel & Crema Inglese👍🏻 I think everything was up to standard, and something different from other Italian restaurants is that they use lots rare ingredients which other places in hk don’t normally use, such as the chicken offal ragu, and their signature Trippa Fritta, which I liked a lot, so crispy and delish. I have tried tonnata from lots other places, and I think they made the best tonnata sauce, I swipe all of it from the plate with the bread, and I have to say, love all their bread too! Especially loved the Focaccia , taste just like pizza, So so good! The portion of food was not big, so u can order more dishes to share.. price range was a little to a pricy side but I think is reasonable given the great quality of food, and the service was attentive and lovely as well.. and we actually ordered lots food plus a bottle of well, around $1000pp.. so I have no complains at all.

今次我介紹嘅係我之前識嘅聖誕大餐，依家介紹絕對唔會遲，因為呢一間餐廳水準穩定，會想食呢一間餐廳嘅Brunch，係因為女朋友一直都想食，而且佢個Brunch有90分鐘嘅free flow，非常吸引，再加上呢間酒店嘅名氣，令我非常期待。 SOMM 係一間休閒餐廳同埋酒吧，係香港置地文華東方酒店一間法國小酒館，前身係米芝蓮二星餐廳Amber既酒廊，上年酒店進行大裝修，將七樓改頭換面之後，改革Amber，就將酒廊區變成SOMM，定位為新派法式小酒館。SOMM意思係sommelier，即係同酒有關，所以餐廳最出名嘅係佢既酒，以休閒餐飲為概念，擁有香港最豐富嘅酒藏，供應超過 1,600 種香檳、葡萄酒同清酒，冠絕全港，並設有採用時令食材、風格簡明既餐單。佢個Brunch絕對係啱晒飲酒嘅朋友，除左包括頭盤、主菜同甜品，客人仲可以喺90 分鐘內任飲氣泡酒、葡萄酒型雞尾酒同汽水。SOMM 既Brunch仲提供升級選項，令到客人可以享用由侍酒師精選來自頂尖葡萄酒商既歐洲經典葡萄酒、風味鮮明大膽既新世界葡萄酒、各式香檳、清酒、紅酒白酒同只可以喺日本搵到既多款罕見精緻清酒。 餐廳嘅菜式都會根據季節而改變，用上最新鮮嘅食材，令到客人有一流嘅餐飲體驗。餐廳主要以日本食材結合歐洲既烹調技術，呈現出革新法式佳餚。食物方面以前由米芝蓮二星餐廳 Amber 副主廚Chef Mario Paecke 主理 (現為MARGO主廚)，呢家係由前米芝蓮二星餐廳Amber初級副主廚Terry Ho主理，堆出全新嘅brunch menu季節性餐單，絕對感受到佢嘅幹勁、熱誠同想法，質素絕對有保證。 餐廳位置係置地文華東方酒店七樓，一出lift門就見到餐廳，佢係同Amber、志魂壽司同一層。 餐廳裝修以高雅既酒紅色為主調，配合雕塑、木製傢俬同天花板，而酒吧位置設計靈感源自葡萄酒酒桶形態，中間設置一張半月型吧枱，兩邊就有正規嘅餐桌，再配搭豪華既葡萄酒色調梳化椅、訂制餐桌同展示左餐廳酒藏既特色牆壁，燈光偏暗，不過枱與枱之間距離充足，營造悠閒舒適、統一既氛圍。 - 🥂 SOMMkind of Special Brunch 💰818 呢一個Somm Brunch有三個唔同嘅package同價錢，分別係SOMMkind of Brunch $718、SOMMkind of Special Brunch $818、SOMMkind of Royale Brunch $1118，都係90分鐘free flow，只係包含嘅酒類唔同，我自己就覺得中間既$818已經足夠，因為有包Champagne、Bordeaux Red & White Wine、Sake、Seasonal Wine Based Cocktails、Fresh Juice同Coffee/Tea，$718無Champagne、Red & White Wine，而$1118就多左 NV Philipponnat Royale Champagne。 - 🥂 Champagne - NV Bruno and Christiane Oliver, Blanc de Noirs, France（👅: 9/10） 呢個香檳最記憶猶新，汽泡綿密，入口清爽，飲落去花香、榛子果香突出，同時間感到蘋果、梨嘅香味同小小酸味，口腔潔淨俐落，非常可口。 - 🥂 White - 2019 Château La Rose Bellevue, Blaye Blanc - Côtes de Bordeaux, France（👅: 8.5/10） 白酒比起平時嗰啲易入口，會聞到熱情果、杏、蜜瓜嘅香味，之後就可以感受到花香味，酸度適中。 - 🥂 Red - 2015 Château Cantemerle Les Allées de Cantemerle. Bordeaux France （👅: 8.5/10） 紅酒都係比起平時嗰啲易入口，入口柔順，夠飽滿，可以飲到新鮮嘅黑醋栗果香同奶油味。 - 🥂 NV Marquise de Leroy-Beauval. Cremant de Bordeaux（👅: 8.5/10） 傳統嘅sparkling wine，入口順滑，夠清新，酸度比較高，簡單不過足夠。 - 🥂 蜜柑汁（👅: 8.5/10） 本身以為果汁會包埋當造嘅日本蜜柑汁，不過原來無，但餐廳都free左一杯比我，飲落去非常鮮甜。 - 🥂 咖啡/茶（👅: 8/10） - 1️⃣ Appetizers（👅: 8.5/10） 三個Brunch都會包括6款前菜，前菜會不時轉，今次我嘅前菜有多款麵包、生蠔、蟹肉、牛肉他他、火腿。 另外佢仲可以加錢加招牌嘅Uni French Toast，不過網上評價好似一般，而且呢一樣嘢食感覺自己都可以整到出嚟，所以就冇叫到 - 🥐 Sourdough Bread、Seaweed & Sea Salt Lavoche & Panettone（👅: 8.5/10） 🧈 Bordier Unsalted Butter 、Seasonal Christine Ferber Jam、Nicoise Olive Tapenade（👅: 8.5/10） 呢度嘅前菜都會以sharing platter形式呈上，somm其中一樣出名嘅就係佢嘅麵包，平時嘅話會有招牌嘅Croissant、double chocolate layered brioche，有時仲會有Taggiasca Olive Feuillete 橄欖酥同Cinnamon Roll 肉桂卷。 不過今次呢可能適逢聖誕，或者咁啱轉左Menu，今期既麵包係Sourdough Bread、Seaweed & Sea Salt Lavoche & Panettone，可惜食唔到招牌牛角包、朱古力牛油麵包。 Sourdough Bread差唔多係每一期都有，咬落去外層煙韌有嚼勁，入邊軟熟帶有小小彈性，偏濕潤，食落去酸酸的，加上波地亞無鹽牛油有稍為中和佢嘅酸味，不過牛油唔算好鹹。當日嘅醬汁係紅苺同埋柚子，個人覺得最適合sourdough嘅係柚子醬。 Lavoche係一種薄片麵包，主要係用小麥麵粉製成，薄到好似薯片，咬落去口感都好似薯片，夠脆，食落去係紫菜海鹽味，比較適合配上Tapenade，係一種用olives、capers 同 anchovies 做成既醬，食落去鹹香味突出。 Panettone係三款入面我最鍾意嘅麵包，食落去甜甜地，而且佢入邊有提子粒，除咗令口感更加豐富，佢嘅甜味再度加強，但唔會覺得太甜。 麵包食唔晒係可以打包走，就算第二日翻熱都一樣咁好食。 麵包既Bordier Unsalted Butter 、Seasonal Christine Ferber Jam、Nicoise Olive Tapenade，聽講都係可以refill，不過麵包就唔可以。 - 🥐 Freshly chucked Christophe Gaboriau ‘‘ Spéciale De Claire” Oyster（👅: 8/10） 平時嘅前菜除咗麵包之後會有煙燻三文魚、兩款ham同兩款法國既軟同硬芝士，今次變左首先係生蠔，生蠔夠肥美，入口嫩滑爽口，食落鮮甜，會有海水味。 - 🦀 Kamchatka King Crab, Cucumber & Horseradish Salad & Iceberg Shells（👅: 8/10） 係一個一口大細既蟹肉青瓜沙律，入邊嘅皇帝蟹蟹肉份量慷慨，食落去啖啖肉夠鮮甜。 - 🥑 Polmard Heritage Beef Tartare, Fermented Jalapeño, Avocado, Lime & Sweet Potato Chips（👅: 8.5/10） 係一個牛肉他他上面加上牛油果，牛肉他他入口非常軟腍，完全唔韌，食落去牛味香濃，調味恰到好處，配上牛油果係清新嘅配搭，仲會有炸蕃薯片，令到口感更加豐富。 - 🥓 100% Belotta Pata Negra Shoulder Ham（👅: 8/10） 可能係肩膀，食落油份比較小，肉較少一啲，不過肉質纖維豐富，帶少少嚼勁 ，鹹香十足。 - 2️⃣ Japanese Pork Jelly. BBQ Sauce & Hakata Cabbage（👅: 9/10） 呢一個日式豬腩肉係餐廳嘅招牌菜之一，豬腩肉用上沖繩豬腩肉，係半肥半瘦，肥瘦適中，可以睇到一層肥肉一層瘦肉，層次分明，外表夠光澤，夠厚身，有少少煙燻香味，經過醃製再煎香，咬落去外層既皮夠脆，肉質非常軟腍嫩滑，差唔多係入口即化，唔會話overcooked，食落去夠入味，上面有少少五味粉，所以非常惹味，外層脂肪唔會有多餘嘅油脂，有油脂既甘香，但食落去唔會覺得油膩。 隔離嘅係燒烤醬，食落去係甜甜地，有啲似日式味增醬，不過因為豬腩肉本身都夠入味，所以我覺得唔使點太多，或者唔點都得，點左就可以一解小小膩感。 隔離嘅烤椰菜一啲都唔輸蝕，用上博多嘅椰菜，咬落去非常軟嫩，而且好juicy，味道唔會太重，夠清甜，不過佢嘅外層焦香味非常突出，加上五味粉令到味道更加豐富，如果覺得豬腩肉好滯嘅話，食一啖就可以抵消到。 另外佢仲有一個沙律，呢個味道就偏鹹啲，而且比較油膩。 - 3️⃣ Dry Aged Challans Duck Breast. Butternut Squash. Pumpkin Seed Praline & Duck Jus （👅: 8.5/10） 本身想叫呢度既吉列玉子三文治，不過佢轉左早餐先提供，於是就叫咗另一個招牌菜鴨胸。 用上法國 Challans 櫻桃鴨胸，經過一星期嘅乾式熟成，外觀上已經同平時見到嘅鴨胸好唔同，份量夠多，同平時大家見到茶餐廳嘅平價鴨胸唔同，切落去可以見到顏色粉嫩到好似牛肉咁，咬落去外皮有少少脆身，肉質夠結實彈牙，但一啲都唔會覺得韌，算係我食過最腍嘅鴨胸，而且入邊有肉汁，食落去肉味香濃，好似食緊燒肉咁。而鴨皮上面搽上甜甜嘅sudachi syrup，加上胡蘆瓜、花椒、南瓜子，食落去係鹹鮮味帶少少花椒既麻，好似麻醬，係個新奇既調味配搭。呢個鴨胸比起豬腩肉食落輕盈一啲，可能佢唔似豬腩肉有一半脂肪。 隔離嘅butternut squash入口綿密，食落去香甜，如果食鴨胸覺得滯嘅話，食呢個一樣可以中和到。 - 4️⃣ Abinao Chocolate Souffle （👅: 9/10） 呢個絕對係呢一間餐廳嘅招牌甜品，亦都係傳說中最好食嘅梳乎厘，呢個原本係舊Amber既熱門甜品，不過Amber 2.0提倡不含麩質同純素料理，所以呢款甜點就去咗SOMM，而且可以以平啲嘅價錢食到。梳乎厘源用Amber既原本製法，用85度Valrhona黑朱古力製作。 梳乎厘夠熱辣辣，絕對要趁熱食，上面係一塊杏仁朱古力片，同入面嘅梳乎厘口感形成對比，入口非常軟綿蓬鬆，極輕身輕盈，入口即溶，有足夠空氣感，口感拿捏得啱啱好，食落去入面流心有朱古力醬，朱古力味道濃郁醇厚帶甘甜，因為用上Abinao 85% Chocolate，朱古力唔會過甜，都唔會死甜，亦都唔會話有好重苦澀味，係絕對可以接受嘅苦澀味，係我食過最好食嘅梳乎厘，如果鍾意朱古力嘅人絕對要試。 隔離仲會有一個朱古力雪葩，入口感受到冰嘅密度，唔會太易溶，同樣朱古力味道都濃郁，有小小甘甜，食落去係清新而唔係覺得好漏，入邊仲有啲朱古力脆脆，令到口感層次提升，一啖疏乎厘一啖雪葩，一冷一熱，冰火交融，一消主菜既膩，絕對係完美嘅完結。 - 5️⃣ Banana Pancake （👅: 8.5/10） 香蕉班戟算係厚身，咬落去口感比較實在小小，似美式班戟而唔係空氣感個種日式班戟，入邊係比較濕潤，食落去蛋香味突出，再加上沖繩黑糖漿同埋焦糖香蕉，味道酸酸甜甜好開胃，胡桃令到胡桃嘅口感更加豐富，整體味道唔算好甜。 - 🌟食物來講，我覺得嘢食嘅驚喜程度係遞進，或者可能係因為我好少食酒店嘅餐廳或者fine Dining，前菜嘅份量絕對令人滿意，甚至如果唔係太食嘅人，食晒啲麵包已經飽咗一半，麵包當中我最鍾意嘅係Panettone，質素絕對係above average，我甚至有問店員有冇得refill不過可惜冇，同埋比較可惜嘅係食唔到去招牌嘅牛角包同埋朱古力。 之後有驚喜嘅算係牛肉他他，算係我食過最好食，其他前菜就唔算大驚喜。之後嘅驚喜係來自主菜，可能因為兩個都係招牌菜，平時我唔係幾食豬腩肉，不過呢個豬腩肉入味得來食完唔覺得肥膩，而鴨胸同平時食到嘅口感完全唔同，第一次體驗到呢一種鴨胸。 甜品當然係最滿意嘅一部份，佢嘅招牌souffle質感做到完美，朱古力味道又濃郁，呢一種要求高技術嘅甜品，確實喺第二度食唔到比佢更好。 雖然佢算係日式法式fusion，但佢唔會投入過多嘅創意，唔會接受唔到，始終文華都係主打比較傳統嘅菜式。不過令我最滿意嘅係佢個free flow package，我唔係成日喺餐廳度飲酒，不過呢一間嗰啲全部都好易入口，果香味比較重，以最平嗰個package為基礎，加多$100就可以試多幾款就好值得。 至於店員服務非常殷勤，會好主動介紹唔同嘅菜式同埋唔同酒嘅分別。餐廳唔算好大，不過枱同枱嘅距離充足，唔會話聽到隔離枱講嘢，坐得都幾舒服。不過如果你好着重餐廳嘅佈置同埋景色，咁呢一間可能唔適合你，因為佢係密封冇景色可言。不過用餐體驗滿意，因為我由一點幾食到四點幾都冇俾人趕走，雖然得90分鐘free flow，但用餐時間唔止90分鐘。 至於價錢方面連加一差唔多800人均，我覺得好睇攞邊間餐廳同佢比較，當然你可以話比多一兩百可以食到隔離米芝蓮二星法國菜Amber既lunch，好睇你想食法國菜定係日法fusion，另外佢都有早餐，如果你唔想比咁多錢，純粹想試吓水準可以試吓早餐，不過早餐就冇佢招牌souffle甜品，但我覺得兩間餐廳都係值得一試。 比起一般主打創意菜式嘅餐廳，SOMM絕對係腳踏實地既表表者，將簡單嘅菜式做好。好多人會攞佢同Amber比較，因為Amber經過改革，而且SOMM有唔少菜式都係受舊既Amber啟發同影響。改革後既Amber追求健康同可持續發展既烹飪理念，非常具前瞻性，不過客人食評反饋不一，不過相對SOMM就比較易令人接受。整體我諗我會再嚟呢一間餐廳，為咗佢嘅吉利蛋三文治同埋souffle。 - 👅味道: 8.5/10 🍴環境: 8/10 💰消費: $718-1118pp (服務費: 10%)

From the group behind Hansik Goo. Very excited to try, as this is based on cuisine of the trattoria Trippa Milano in Milan, which we’ve visited before. Trippa is Italian for tripe, (ie stomach tissue). Private room available. Being adventurous diners, we expected unfamiliar cuts of meat. Not a big menu. Since we wanted to try as much as possible, opted for the tasting menu ($688 pp): 3 appetizers, a pasta, a main and dessert. Wines by the glass was good, went for a glass of Barbaresco. Bread basket was good: especially the grissini. First to come: chicken liver with sesame, pumpkin seeds and saba (a sweetly acidic condiment made from boiling down the grape smush left over from making wine). We spread the liver generously over the pieces of toasted panettone (sweet bread). Not normally a fan of liver, but this tasted yummy, without that fishy taste that one would associate with organs. Big portion, was already quite full. Next: roasted onion from the plains of Montoro with sun-dried tomato on a bed of mashed potato. Very sweet. Next: deep fried tripe with rosemary. Very light and crispy. Pasta dish was the tagliatelle with duck ragu. The duck, slow cooked for 4+ hours, tasted succulent and tender. Parmigiano cheese and cinnamon complemented the flavors. Tagliatelle was freshly made, texture was soft. First of the mains was codfish tripe fried in olive oil, mixed with bell peppers and nduja (a fiery hot, spreadable pork sausage from southern Italy), on a bed of white polenta (boiled cornmeal) from northern Italy. Tried a little bit but was too spicy for me. Then came the testina, “head” in Italian. Since testina was the name of the restaurant, it seems the pig’s head must be one of the signature dishes. There were 4 pieces, quite fatty and served with salsa verde (spicy, green sauce) and some green veggies. Quite heavy. Not at all what I thought a pig’s head would taste like, but then I didn’t know what to expect. Desserts: hazelnut cake with some chocolate chips served with hazelnut zabaione. Hazelnut fans would love this. Mulberry tart: love the crust. Latte was very well made too. In summary: traditional style trattoria with an edge. Generous portions for tasting menu. Excellent value for money. Recommended. Go with an open mind, and enjoy the eye and mouth opening experience.

| ᴘɪᴄɪ 將軍澳新開了Pici分店！ 整體體驗係唔錯既 食物質素高 服務態度亦都好 不過唔知點解啲人話好食既菜式我覺得無咩特別 反而其他菜式有驚喜 同埋比較有特色🤪 Tasting Menu ($290/person) 我地四個人去 呢個價錢包左4個starter 6個pasta 4個dessert✨ 免收加一 但係服務十分好🥰 一坐低會先上麵包 建議呢個唔洗試😂 麵包又硬又凍 留肚食pasta仲好 - Starter - Chef’s Selection Cold Cuts Truffle Mushroom Provolone(+$15) Vitello Tonnato Prosciutto Quiche 最出色係巴馬火腿芝士蛋批 酥皮夠脆 餡料亦好足 配埋伴碟既醬汁味道好rich Provolone好香黑松露味 芝士十分多 味道不錯 至於cold cuts 正常發揮 反而期望最高既tuna小牛肉覺得有點腥 冷吃不太討好 - Pasta - Xmas Cannelloni Ravioli Porcini & Truffle Tagliolini Truffle Lasagna Classica Orecchiette ‘Nduja Pici “Cacio e pepe” 每碟份量唔算好多 所以六碟四個人都勉強食得哂 最impressive覺得係貓耳朵同埋手工圓麵❤️‍🔥 貓耳朵配辣肉碎 醬汁幾開胃 而手工圓麵係偏粗既意粉 煙煙韌韌 加埋黑胡椒芝士 呢個配搭無得輸👏🏼 反而signature既truffle細扁麵 覺得麵無乜咬口 松露味食落唔算好出 無咩特別 - Dessert - Tiramisu Panettone (+$20) 甜品係必試既tiramisu💗 mascarpone cheese入口軟滑 中間有大概兩層lady finger 酒味偏清淡 唔算好濃 個人幾鐘意🥰 至於panettone意大利🇮🇹傳統聖誕必食😛 其實係橙味既麵包蛋糕 口感介乎麵包同蛋糕之間😂加埋一碟nutella醬 成件事好邪惡 ʀᴀᴛɪɴɢ : 8.5/10

Porter house - Seafood & Steak brunch🍽 @porterhouse_lkf 中環蘭桂芳的Porterhouse假日提供Seafood Spectacular Brunch可以任食多款高質肉類、海鮮🦞。餐廳環境走高貴路線, 樓底高, 空間感十足, 讓人感覺寬敞舒適。 肉類選擇非常多會不時轉換, 尤其喜歡他們的牛扒與羊架, 肉質軟腍, 牛扒大概是medium rare鮮嫩多汁；羊架約5成熟, 肉厚嫩滑, 帶適量的羊騷味。海鮮款式選擇亦不少, 最愛龍蝦🦞肉質鮮甜還有不少蝦膏；Craving Station還有數十款新鮮沙律🥗、前菜、ham & cheese選擇, 燒牛肉、炒野菌、烤蘆筍、泰式柚子沙律等都很美味。吃到中段更發現原來烤肉旁邊有誘人的熱熔raclette cheese即點即熔然後淋上香脆的薯角上, 鹹香可口, 相當邪惡。當然少不了Dessert Station, 當天有Tiramisu、Carrot cake、Raspberry cheesecake、Almond cake and Bread pudding等多款選擇, 也許因為當天過了聖誕節不久吧, 最驚喜的要數一個大型的Panettone, 無論口感跟味道都意外的美味, 吃起來奶油香氣十足但口感輕盈鬆軟, 加上清甜的果乾帶來清新, 有別於坊間買到的死甜而且沒有蓬鬆感, 更勝早前在某5星酒店吃過的很多很多。另外Hazelnut ice-cream亦很香濃幼滑。 無論食物質素、環境跟服務都相當高質, 性價比高, 絕對值得回訪。

一早與朋友們約定了聖誕假期的星期天到跑馬地老牌意大利料理Dell Angelo聚餐，恰逢這個冬季最冷的幾天，格外有聖誕節的氣氛。 倒上紅酒後，服務員也一同送上了芝士和火腿，搭配桌上的談天說地，屋裏頓時就熱鬧了起來。 在前菜上桌之前，店家準備了一道小巧的開胃菜——一顆形似湯圓的南瓜蓉。南瓜本就是秋冬食物的代表，溫暖香甜的同時也無故增添了一絲氛圍感。 北海道帶子兩吃，先是經典做法牛油煎香，呈現帶子的清晰纖維和酥軟多汁。二是將帶子和蝦肉剁碎混勻，以tartare的形式呈現，再點綴一簇魚子醬，將幾種質感各異的海鮮組合在一起，每一口都是鮮美。 今天的主菜之一燴飯采用了日本蛤蜊，肉質飽滿汁水豐富。雖然奶油底的做法讓整道菜以綿密的口感呈現，但依然保留了蛤蜊的鮮味，平衡了燴飯的濃郁，粒粒都是幸福感。 和牛裏脊煎到三分熟，略微烤焦的表層包裹著粉嫩的內裏，配上薯蓉，算是一道清爽的肉食主菜了。 甜品是意式Baba，一種浸泡在酒精糖漿裏的海綿蛋糕。今天的酒底是Mojito，配上草莓瓣和椰子雪糕，甜蜜有些超載，到這裏胃裏已經沒有太多多余的空間了。 值得一提的是最後店家還加送了聖誕節獨有的食物Panettone蛋糕，是特別的巧克力口味，口感柔韌，堅果味濃郁，十分令人驚喜。 這家店地址較為隱秘，卻也聞名遐邇。是美食地道，也是店家創造的溫馨氛圍令人向往吧。