路過全新Leighton Centre發現有Fiat車店，一點也感意外。但看真點樓上那層竟多了一個副產品，意式Cafe。當初抱着懷疑態度，車店內的Cafe也不會怎樣好，但吃下來才知全是有心人之作。

廚房採取開放式，廚師工作一日了然，看見他們有條不紊地準備食物，心中已沒有那麼擔心。侍應非常誠懇地介紹各款菜式，抵讚。

是日點了其他食評也有提及的無花果拼乳清芝士伴白松露菌蜜糖
無花果新鮮配上Ricotta cheese味道諧和，加上淡淡蜜糖增加甜味。但不覺有任何白松露菌香氣。

燴意大利肉丸配米形意粉
肉丸是手剁的，加上香草調味，所以有咬勁及芳香。米形意粉看似米飯，烹調恰到好處, al dente。但因意粉細少及以橄欖油烹調，需小心咀嚼，不以為然便會滑到氣管那邊。

火腿風乾番茄，火箭菜芝士開面三文治
麵包烘至兩面金脆，舖上火腿風乾番茄及火箭菜芝士，淋些橄欖油，已是一道美味的午餐。

The restaurant is located under the escalator so it doesn't have much street appearance and I believe it is already the 3rd restaurant that opens in this location after the failure of the other two.

InteriorThe restuarnat has a very high ceiling with a few big red lanterns hanging down. Also, along the wall there are quite a few contemporary art pieces. It sets up a contemporary dining experience which obviously caters for the westerners' market.

Appetizer:
Sliced abalone mushrooms & sliced cucumber with signature sauceA very refershing and crunchy combination which is good for the appetide. But the signature sauce was dissappointing as it was only soya sauce with a tiny bit of wasabi

Deep fried tofu with crispy garlic and spicy salt A very common chinese dish. It is indeed very crispy on the outside while soft inside. The garlic and spicy salt is also a good complement to the tofu.

Main course:
Sizzling sliced mutton with scallion
The mutton was thinly sliced and it was tender. A lot of the time the meat would have been overcooked but this restaurant was really good at controlling the texture of the meat.

Crispy pork spare ribs with home-made black vinegar sauceThis was the best dish in the entire meal. The black vinegar sauce was based on Shanghainese vinegar sauce and added cherry tomato in it. The sauce was well balanced with the scent of Chinese vinegar + a bit of fruit citrus. Compared to traditional sauce, this one seemed to be a little bit watery but stilll taste good. The spare ribs were deep fried before mixing with the sauce so it was still crispy when it was served.

Dessert:
Ice-cream souffle ball

This one was the highlight of the meal! the vanilla ice-cream inside was as smooth as cream while the outside was freshly deep-fried so it was soft and bouncy! This dish was even better than a lot of the traditional famous Shanghainese restaurants.

在銅鑼灣吃廣東菜的地方好像很多，但地方濶落又不需傾談時叫破喉嚨的菜館好像很難找。在新裝修的怡東軒中，好像找對了!

飲品:
待應遞上茶menu，竟然每款茶品均有介紹，還有中英對照。若需招呼老外就最好不過。點了鐵觀音，茶金黃味香，沖泡得宜。但為飲這杯茶竟等上15分鐘。後來經理解釋因他們先為客人初泡清洗茶葉，我們喝的已是再泡。

點心:
咖哩海棠這個看似甜點的酥皮卷內裡其實是咖哩海鮮。酥皮真的很鬆化香脆，內裡的餡料亦很新鮮和微辣而已。記得小孩時也吃過這種像花的點心，因工序繁複好像已失存很久，現在竟可尋回，值得一讚點心師傅的功力!

金絲海參卷炸麵粉脆卷內有海參，筍絲。這個很香脆且不太油。

脆皮燒鵝肉餐包
看似一般的脆皮义燒包，除了外皮有點脆還加上些糯米粉，吃時有點煙靱。內裡燒鵝肉有丁點兒香酥味，配合得非常好，有點驚喜。應該是這兒必吃點心!

甜品:
芋茸西米焗布甸
未裝修前已鍾情這甜點，現在有點擔心能否保持水準。布甸端上來時有點失望，因份量少了。但吃下時發現相比以前更香滑，蛋味及芋茸均香濃。若布甸面再焦燶點更香

栗茸煎軟餅賣相一點也不像相像中的軟餅，反而有點攪笑。包底煎香，糯米皮腍軟煙靱，內裡栗茸也香，都是不錯選擇。

I have heard so much about this restaurant and decided to give it a try (in fact two, first time on Kowloon side) and this time in IFC. Luckily I booked a table in advance and got seated right away.

Drinks:
Ordered a lemongrass drink and a Longan iced tea. That busy (at least he thought so since he walked extremely fast) manager told me they might not have iced lemongrass drink so I said if he didn't have any cold one then gave me a hot one. Then when the longan tea arrived without my lemongrass drink, so I thought "ok probably he was too busy to tell me they ran out of lemongrass drink and too busy to arrange a hot one for me". Then suddenly in the middle of my meal, the iced lemon grass drink arrived. both drinks were okay but I would expect the manager could have told me whether they had the cold one or not.

Food:
steamed spring rolls - terrible
It looked terrible as the spring rolls wasn't tighly wrapped so it looked wobbly. When I ate it, the shredded pork was so dry and hard and it seemed that it was made at least 2 days ago.

Signature chicken wings - sooo dry
This dish was supposed to be one of the not-to-be-missed items. The seasoning was very tasty and it was very crispy. BUT the inside was as dry as a chicken jerky! I believe the problem was becuase it was single-boned. The chicken wing became less meaty so the time of cooking was crucial. It became easily over-cooked and this happened both in Central and Kowloon shop.

Braised Beef Noodles - authentic Thai street food style
This was the best I had for the entire meal coz' it reminded of the delicious street food style beef noodles in Bangkok. The soup base was dark and made of Thai fish sauce and other spices, most importantly was a lot of deep-fried pork fat that made the soup smelt good. But as a healthy Hongkongers, I had no choice but picked all these fat out! The thin noodles texture was just cooked to perfect while the different kind of sauces came with the noodle was great too!

A good dining experience is composed of food, service and ambience while unfortunately the first two failed! I guess the money mianly went to the rent and the brand itself.

Recently I have a very strong burger craving so went with 2 friends although I hate places that don't take reservations. So when I arrived at 6pm on a Saturday evening there was already 10 people in front of me waiting for a table. Luckily we only waited for 10 minutes and got a booth seat.

Starter:
buffalo wings - very american style that I haven't had such an authentic buffalo wings for so long. The sauce is a little bit spicy while the blue cheese dip was something that cannot be missed especially if you are a cheese lover! But don't expect fresh and tender chicken wings coz' this is not the essense of buffalo wings!

Burger (cheese burger & BLT burger):
The meat patties in both burgeres were dry and burnt on the edge. So I guess this is their standard but for a burger that is selling at over $90, I expect the meat patty to be much juicier. The bun itself is only so-so, just like an off-the-shelf kind of quality! The only better thing is the coleslaw which is quite authentic.

Shake:
The mixed berries shake was very watery and tasted a bit like coughing syrup. I would not recommend this shake to anyone!