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2016-07-19
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First time to this pizzeria and what a little gem in Tai Hang. I love exploring new pizza places in HK and most are disappointments. The selling point of Pizzeria Piccolo is its Italian stone oven which makes such a world of difference in taste and texture. This place lives up to the hype. - Calamari: Freshly fried and the coating is light and seasoned properly. The main problem is how thinly sliced the actual squids are which don't provide the same texture and chew that I am looking for. - Li
- Calamari: Freshly fried and the coating is light and seasoned properly. The main problem is how thinly sliced the actual squids are which don't provide the same texture and chew that I am looking for.
- Linguine with clams in white wine sauce: A pricey dish but worth every penny. The clams are delicious and chewy and have a sea-like taste. Pasta is cooked al dente; I wish I could taste the white wine.
- Pizzas: We have pepperoni and spinach to satisfy both the meat and veggie lovers. Pepperoni is nice and crispy; spinach is fresh and garlicky. The dough is flavorful, not too thick but at the same time not limpy. The baking is on point with a few delicious char marks.
Great place overall. Will revisit for sure.
PS. We have 4 pints of beer. When I see the word "pint" I expect the American pint size that I'm used to. Here at Piccolo's, pint is nothing but a tall glass. Just FYI.
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