A long due review, but one which should not be missed. Give a chance a chance.

I confess I am very much a Hong Kong Island girl and often avoid going to the "dark side". However, Messina, being the "Best Restaurant of the Week" for the Restaurant Week Winter Edition 2013, undoubtedly caught my eyes and I decided to venture to Hung Hom for a dinner treat. A short walk to the Star Ferry pier from my office, a swift ferry ride across the beautiful Victoria Harbour and I hopped on a taxi which brought me straight to the Whampoa harbourfront tower which Messina is situated. Messina along with Yu Lei (Shanghainese restaurant) and Kazuo Okada (Japanese restaurant) make up the K.O. Dinning Group's three-restaurant gourmet hub in Hung Hom.

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Messina is named after a city in the northeast of Sicily, Italy. Not surprising that it serves Southern Italian cuisine, but (thanks to the head chef Francesco Greco) prepare to be pleasantly surprised by a blend of French teniques.

The restaurant itself is very spacious (key for an effective wind-down), with majestic cosy décor (loved the warm beige colour predominating the dinning area which contrasted well against the stunning harbourview at night), and we were certainly very glad to find good personal space for each table (you see, this is luxury in Hong Kong; not surprised to see many couples around romancing ).

To me, bread is one very significant aspect of each dinning experience (what may appear to be simplest is actually most testing). We were not disappointed here. A basket of warm, freshly baked bread was brought and introduced to us. I was particularly intrigued to find croissants which I guess ties in with the French influences. The soft and fluffy focaccia with the distinct rosemary aroma was a perfect match with the olive oil and balsamicAmuse Bouche. Pumpkin soup with balsamic elegantly drizzled on top. This welcome "shot" was much appreciated. Creamy, full body, scrumptiously rich in pumpkin, warm and a kick of balsamic. One fine example of a non-pretentious and seemingly simple amuse bouche which impresses. Hearty!As antipasto, we were presented the colourful and beautifully presented Sicilian Tomatoes Terrine and Burrata Cheese Salad. I particularly enjoyed the tomato terrine, which was a lovely twist from its usual form. The terrine filled me with pleasant tomato tang. It was rather sensational. Burrata was fresh, but could be better (I would prefer a creamier "heart"); but it served its role well balancing the tangy element of the dish. Nice caramelised onion beneath the salad on the left; the hints of balsamic added an extra dimension.Dry paccheri from Gragnano, Sicilian Red Prawns and Pachino Tomatoes as primo. Not many restaurants would readily "market" / openly "classify" that its pasta is "dry pasta"; this admittedly comes with certain unexciting connotation. But well, it is from Gragnano (a comune in Naples), so I guess we can excuse this (LOL). This pasta dish was splendid. Each paccheri was cooked to perfection; distinctive, al dente, full of character, rich in flavours and each generously absorbed up the Mediterranean goodness backed with the sweetness of Pachino tomatoes. Each spoonful displayed endless depth. A dish which deserves to be savoured with your eyes shut and let your mind dift. Very appetising. Memorable.For secondo, we had one of its signature dishes - Crispy Suckling Pig, braised lentils, Tropea onions marmalade and natural jus. Nice. The meat was flavourful, juicy and tender, good fat level, thick roasted skin but I wouldn't mind it crispier. The bed of lentils and onions soaked up the jus, were incredibly delicious and acted as the soul to the dish. To end as dolce, tiramisu - the very classic Italian dessert. I have a general preference for the very traditional type of tiramisu (good amount of liquor is a must). Nonetheless, I believe that it is important to keep an open mind and embrace other forms or interpretations of each dish ; as with Messina's take of "tiramisu". Nicely presented. Each spoonful was heavenly creamy; I loved the interplay of the almond gelato, rich mascarpone and aromatic coffee powder. Made my heart sing. (I wouldn't have appreciated it as much if I pigeon-holed this as a "tiramisu" per se.)



It was a delightful dinner and we ended with more philosophical discussions as I sipped up my earl grey tea.. not uncommon for my meals with Dr N. I guess -

Just as many aspects in life; sometimes a restaurant needs an opportunity. A chance to be known. A chance to be savoured. A chance to be appreciated.

Give a chance a chance.

同前幾篇的玉蕾一樣 Messina也是岡田和生旗下的餐厅 其实岡田共有三寶 除了玉蕾的上海菜 Messina的意大利菜 還有以岡田和生命名的日本餐廳 不過上個月去日本吃到好飽足 第二次尋寶 就先選擇意大利菜吧

Messina是以意大利西西裡的一個城市而命名 餐廳的主打菜式自然就是意大利南部的佳餚了 而整體的設計也滲透著南部特有的優雅和野性風味環境：環顧下四周 和玉蕾270度的海景相比 這裡的大概只能算是180度 不過景觀的壯闊不再是重點 帶著南部特有的爛漫色調 Messina的五彩解讀了西西裡的獨特魅力

是日是週末 看看餐牌 也是有Sunday Brunch的選擇：前菜 主餐 加甜品 $380 for one 包括無限的橙汁和紅莓汁
而想要配一些美酒的話 則有$580包括紅白酒 $880配香檳
當然A La Carte也是提供的 不過既然第一次來 想吃多樣化的食物 不如就聽從餐廳的安排 期待驚喜

先上來麵包籃 又是滿滿一摞 最喜歡的依舊是法式小園包 鬆鬆軟軟 帶絲甜意 好吃
Croissant比較韌 內部也較為空而鬆散 牛油味並不是很重

再是前菜
這大概超..超豐盛的前菜了…… 一共四件 場面壯觀

先來冰盤上的海鮮刺身總匯Sea Food on Ice 5分 這個盤是2人的分量 據侍應說 如果一個人來點 也會是這麼大一盤
生蠔 蟹腳 紅蝦 和吞拿魚 生蠔是現開的 肉質飽滿 有豐富的海水和礦物氣息 另外紅蝦和蟹腳有點似雪藏的 肉質相對”縮水” 有渣渣的口感

再是San Daniele ham with fresh figs 7分相對於Parma Ham的甜和細緻 San Daniele ham會有更為密集的鹹味 風味也來得更為濃郁些 配搭新鮮水感的無花果 火腿的好品質當然是毋庸置疑的啦 不過個人口味來說 更愛Parma多一些 總覺得無花果的果香有些Hold不住火腿的咸香

Sicilian eggplants Cocotte Parmigiana 焗西西裡茄子乾酪鍋 6分以帕爾瑪乾酪焗制而成 只是香味濃郁 口感也是芝士絲絲相扣 不過茄子本身帶了不少水分 焗制出來的口感有點濕 從而顯得茄子軟榻 而爲了讓茄子入味 也加了不少油 這樣水油份有點失衡的狀況 並不是很完滿

Burrata cheese with vegetables salads 布袋芝士蔬菜沙拉 6.5分Burrata芝士和番茄是不敗的好拍檔 兩者口感很夾 滋味很是清新 不過這裡的Burrata有點不夠軟 香而並未很滑 但蔬菜也是勝在新鮮爽脆 算是平穩

主菜的選擇共有5款 有3款意粉 還有牛扒 魚的選擇 經侍應推薦 和朋友選擇了意粉和牛扒
Paccheri Al Ragu 8分大圈通粉配神戶和牛粒 看模樣已經是相當誘人 和牛粒牛味濃郁 入口彈而韌 圈圈通粉也是咬口 看上去有些油滋滋 但真的挺是入味 再有小小炸過的茄子粒 相比較剛剛的茄子煲 這個小方塊的茄子外脆內軟 配上這麼鮮美的醬汁 還富有牛肉香氣 真是美味

Tagliata Di Manzo 香烤意大利牛排 6分侍應生強力推薦的這一款 選取的是餵養了300日優質穀物的牛品種 滿心期待的一款 結果上場的時候 確實有點失望 看上去肉質並非緊實而飽滿的質地 不知是不是我不太懂欣賞 再試一口 確實也是難咬…. 牙口不好的我並不是很接受這個質地 而一起share的好友也說 牛味並不是很重 紅酒醬汁的滋味也不夠入味 整款牛排平平無奇

吃的有點失望 不過~當當當~ 甜品車到！哇…..一下子就想到Hugo’s 的甜品轉轉車了 光是琳琅滿目的模樣 就讓人歡欣不已
立刻跳起來團團轉了一圈 真恨自己吃太多頭盤呀 不然真想多點幾樣試試
實在太過眼花繚亂的情形 我就會選擇困難….
只好再次求救侍應 他們笑著推薦了兩款給我
上桌！

Tiramisu 6.5分小玻璃圓罐的造型挺是特別 不過做法就區別于往常的層層疊加 鋪底的是堅果 麵包碎 和巧克力脆脆 另有浸泡著咖啡酒的海綿蛋糕 再以一團Mascarpone芝士鋪面 叉上朱古力脆片 而滋味來說 其實個人更喜歡傳統的做法 層層疊起 讓每一種滋味都是平衡的 口感也會更為細膩均勻 因而這裡的 就會稍顯的分散 吃起來也並沒有如此豐富的滋味 略顯得芝士多而有點甜膩 底層浸泡的海綿蛋糕 又太過濕軟

再來是 Chocolate Brownie Cake 6.5分有點像Awfully Chocolate的Flourless cake不過…巧克力的滋味還是略逊一籌
其实內部濕軟 外部有些微脆 是設想中該有的滋味 但 但 這裡的出品並非香而鬆脆 不知是不是烘焙時間的原因 有點乾硬 甜度也相對高 内裏的話稍微軟一些 卻也濕潤度欠佳
較為干口

服務：不知道是不是期待太高的緣故 這一餐有些失望 整體的服務來說 也是稍顯怠慢 其實整個餐廳 當日中午只有兩臺客人 而我幾乎是抬頭找人招呼都有點困難 不知蹤影 若是在這樣”清閒”的時段 都難以顧全 我想短期內也並不會再訪 期待將來食物和服務的質素都會更穩定些

後記： 意大利..是個太美麗的地方 好像轉角 就在一副電影的畫面里流連曾和小島MM一起 走過米蘭.佛儸倫薩.比薩.威尼斯.羅馬…… 一周的行程 真的有些匆忙 而錯過的南部 還有西西裡 和黑手黨的故事 這個美麗的傳說 會在哪裡續集？

Being a Hong-Kong-Islander, I do not often venture out of the island. However, when I was browsing through the list of restaurants on Restaurant Week, Messina caught my eyes right away! I have read articles on it but never had the motivation to go all the way to Hung Hom. Now that there was such a great deal for dinner (HKD 428 each), I decided to be adventurous and signed up! (It was until that day when I realized ferry service to Hung Hom had actually ceased 2 years ago lol)

We cabbed to the building but still it took us a while before we figured out its actual location. When we entered into the restaurant, the decor immediately brought me out of Hong Kong to an Euoprean Villa. Messina, named after a city in Sicily and located in the Central Mediterranean and south of Italy, raised my eagerness for a scrumptious meal for the night.

We were first served with a bread basket that the manager of the restaurant told us that these were all freshly made twice a day. I just could not hold back and finished the buttery croissant that was crispy on the surface and smelled so good inside. We were first offered olive oil and balsamic, later when the manager realized we were fans of balsamic, he brought a bit of Truffle Balsamic to us! The truffle smell flowed gently to me and it was indeed quite a surprise treat from the restaurant!Amuse Bouche - Pumpkin Soup was presented to the table not long after bread was served. There was a bit of balsamic on the top and it was rich with pumpkin. We gobbled it up in almost one go!Starting with the antipasti, it was Sicilian Tomatoes Terrine and Burrata Cheese Salad. Tomato with creamy Burrata has always been one of my all-time-favorites, and having the tomatoes prepared in terrine form was still good, while the mashed onion marinated with balsmic was quite special (beneath the vege).The first hot dish for the night was Dry paccheri from Gragnano, Sicilian Red Prawns and Pachino Tomatoes. Paccheri absorbed the taste of tomatoes and garlic well, a strong flavor of the Mediterranea, the prawn was not bad just that there was a comparison with other scampi on the plate which tasted better since they had absorbed more of the sauce.We have ordered the two choices of main so we could try out everything on the set menu. In fact I was a bit disappointed with the Crispy Suckling Pig, braised lentils, Tropea onions marmalade and natural jus. The skin was not cripsy enough and I did not find the meat to be particularly tender. I have had different styles of roasted suckling pigs before and this was among the less tasty ones. Seabass, artichokes and black Truffle was not bad. Texture was fine.The portion of each course was not huge, it was actually quite filling. Well, girls had an alternative stomach for dessert, and here it came! Tiramisu! It was very nicely presented and I loved the creaminess. We were also served with petit fours and tea as a lovely wrap-up for the dinner.Even though I am a foodie, this is actually the first year I try out restaurants during Restaurant Week and Messina was the only restaurant I have picked. It was overall a great experience, with decent food and excellent service. The manager talked us through the dinner, explaining descriptively every course and answering our questions with patience. Would definitely love to come again to try out its a la carte menu, perhaps there are other tasty mains!

This year’s Hong Kong Restaurant Week was the city's fourth one, and was held from 25 February to 3 March 2013 by Dining City and American Express. With over 70 restaurants participating, the idea was that an affordable, fixed-price menu would be available to give diners a chance to try out some of these places. There were three pricing categories: Category A (lunch HK$248/dinner HK$438), Category B (lunch HK$158/dinner HK$328) and Category C (lunch HK$98/dinner HK$258).

Restaurant Week is a concept that started in New York in 1998 and is now popular globally. My first Restaurant Week experience was during a trip to New York. My friends and I had a fabulous dinner at the high-end French restaurant Le Cirque for just around US$30 per head! In Hong Kong, the popular restaurants tend to be booked out as soon as the reservation period starts. The best things don’t come easy, so in order to get the best deals, be sure to check the Restaurant Week menu against the restaurant’s normal menu while making reservations. While bargains can be found, some “sneaky” restaurants may offer menus which are not priced much lower than their normal sets, or may only offer a very simple selection of dishes!I only made one Restaurant Week booking this year, and it was at Messina, a fine Italian restaurant in Hung Hom. Located in the Harbourfront Landmark building, it is not easily accessible by public transport and a cab ride is highly recommended (and perhaps a Google Map search too, as not all cab drivers know the way)! Messina, Japanese Restaurant Kazuo Okada and Shanghainese Restaurant Yu Lei are run by K.O. Dining Group (owned by Universal Entertainment Corporation) and the three form a little dining hub in the building.

Messina is named after a city in Sicily, and Executive Chef, Francesco Greco, devised a menu of modern Sicilian dishes that have incorporated classic French techniques. I liked the large and elaborate space of the restaurant, which is luxurious without being stuffy; a sleek open kitchen and a stunning sea view make it even more impressive! The staff were informed and engaging, and happily talked us through the dishes. We knew that we were in for a really good deal when we saw that the restaurant’s normal lunch menu was priced at $380 for 3-courses, while our Restaurant Week Menu only cost $248!

今年是香港第四次舉辦 Restaurant Week，而我們就試了高級意大利餐廳 Messina價值$248的午餐。餐廳地點是在紅磡比較遠的海名軒，附近沒有巴士或地鐵站，最好是坐的士。Messina的食物很精緻及很有水準，而且服務周到，也有無敵大海景，但不是 Restaurant Week來的話，價錢可不便宜 - 午餐大約每位$400, 晚餐每位$1,000。A basket of warm, housemade bread was brought to our table, and the soft, pillowy focaccia was a delight. We were surprised to find some croissants in the bread basket – Messina really was living up to their promise for a French element!(1) The appetiser was the Sicilian Tomatoes terrine and Burrata cheese salad – with a beautiful composition of colours, it was a job well done. The restaurant's rendition of this salad comprised of burrata cheese and a tomato terrine (as opposed to just chopped tomatoes). The caramelised onion tasted lovely, and some pesto lifted the dish’s flavours. The burrata, though not the best I have had in Hong Kong (try the one at Nicholini’s if you can), was creamy and delicious.
(2) The sea-fresh taste of the Dry paccheri pasta from Gragnano, Sicilian red Prawns and Pachino tomatoes instantly lifted our spirits. The pasta was wonderfully al dente and springy, and the strong, perceptible taste of prawns gave it endless depth.(3) The Seabass, artichokes and black Truffle was definitely a dish to be savoured. The waiter told us that the Seabass was imported from Japan, as it was sourced from the same supplier as the other fish for the group's Japanese restaurant Kazuo Okada, and it was meltingly tender. The artichoke, shaped into a flower, was almost too pretty to eat! Most importantly, this dish was embraced by the aroma of a generous shaving of black truffle – this restaurant certainly knew how to win us over!(4) Chef Franceso’s specialities included tuna carpaccio and crispy suckling pig, so we were glad that the Crispy Suckling Pig, braised lentils, Tropea onions marmalade and natural jus was on our menu. The thick roasted skin enveloped delicate strands of meat. The lentils, souped up in jus, were cooked just right and left a nice finish in the mouth. (5) Food envy struck me when I saw the dessert trolley, so I didn’t have time to think about the TIRAMISU’ alle mandorle that was on our menu. However, words simply failed me after my first spoonful of this exquisite dessert. It was sublimely creamy, and underneath the mascarpone was some homemade almond gelato, which had an iciness and crunch that worked really well with the heaviness of the cheese. (6) The Latte and the Cappuccino were of a high standard, and one of us went for a cup of hot chocolate to round up the meal. Some Petit fours were brought to us, but after having the spectacular tiramisu, these failed to shine.At times other than the Restaurant Week, the pitch and pricing of this restaurant is ostensibly high-end, and you should be prepared to be spending a fair bit for a meal here. However, the plush decor, gracious service and sumptuous Sicilian cuisine would surely make Messina worth a second (, third, or fourth) visit!

Visited Messina on Restaurant Week discount. Have to say this is one of the best dining experience i ever had in HK.

The restaurant is world class with the nicest ocean view you can ask for, and the food is just excellent. The kitchen is open so we got to see the busy chefs preparing our dishes, which is always amazing. The two managers both were very patient and descriptive with the offerings. We had a Three course meal but it was really a five course (3 appetizers, one maincourse and a dessert)

I had a pumpkin soup which was creamy and rich. the salad with tomato and mozarella (it was called another cheese but basically a sweeter mozarella) was lovely. for main course i had a sea bass which is again very well prepared.

the biggest surprise was the dessert- tiramisu which i think is the best one i ever had.

We had to pay around $500 per head after Restaurant Week discount. I think a normal dinner would cost more than this, and i think is pretty expensive - well worth the price based on the quality of this meal.

However they have set lunches that only start at $150, so i willl come back to try their lunches again for sure.

Messina iL Ristorante is an Italian restaurant located on the Whampoa waterfront. This is a rather unusual location for a fine dining restaurant considering that Whampoa is more of a low-profile residential area. There are major construction work going on in this area in preparation for the 2015 launch of a new metro line. So to avoid any hassles, taking a taxi there would be the safest bet.

The restaurant is situated on the fifth floor of a tall residential and office tower. There are all together 3 fine dining restaurants under the same group on that floor - Yu Lei (a Shanghainese restaurant), Kazuo Okada (a Japanese restaurant specializing in kaiseki) and Messina.

The restaurant is decorated predominantly in white and beige color with small patches of red and yellow. From its cozy design, we knew up front that this is not a family restaurant serving meatball spaghetti and pizza but a serious no-nonsense fine dining place billed to serve high-quality modern Italian cuisine.The set lunch represented fairly good value for money. Between any choice of 2 antipasti, starter, main course and dessert, a 2-course lunch only costs $260. For any additional course, simply add another $120 on top.

Foie gras terrine (Grade: 3/5)
The amuse bouche was a slice of foie gras terrine. The texture was smooth and it was appropriately complemented with a small salad and a toast. Pumpkin velouté, cauliflower caponata and Sicilian red prawns carpaccio (Grade: 4/5)
Lunch started brightly with a nicely executed pumpkin velouté. The hot soup was poured onto a bed of fresh red prawns carpaccio from Sicily on the spot. I really enjoyed the wonderful contrasting texture between the pumpkin soup and red prawns. Linguini with clams, white wine and zucchini sauce (Grade: 2/5)
After enjoying a nice pumpkin velouté, next up was a fried linguini with small clams, sliced zucchini and white wine. The pasta itself had enough bite to it but the overall taste of the dish was disappointing, especially coming from an Italian restaurant. The sauce, in particular, was very weak and lacking substance. Braised lamb neck (Grade: 2/5)
The braised lamb neck was our first main course and the presentation was quite appealing. Four lamb neck cubes was placed in a small 'wok' and mixed with different kinds of colorful vegetables.

However, despite the wonderful appearance, the meat was not tender nor juicy enough to warrant any high marks. Crispy suckling pig (Grade: 4.5/5)
The other main course was a suckling pig and finally we had something to cheer about. The suckling pig itself was very tender inside and crispy on the outside. But the key was the bed of braised lentils and Tropea onions. Its sweetness provided a much needed balance to the rich taste of the suckling pig.There is always room for desserts and our server was quick to showcase their dessert trolley in front of us. Apart from different selections of cheese, they also had all kinds of delicious desserts ranging cakes to homemade ice creams and sorbets. Tiramisu (Grade: 2.5/5)
We started things off with a simple tiramisu. At least we thought we were but turned out this was a "deconstructed" version of tiramirsu instead of the traditional kind.

The "dessert deconstruction" theory seems to be gaining momentum in recent years and we had quite a few similar ones during our recent visits to Europe. Most notable one was also a tiramisu we had in Stuttgart.

Back to this tiramisu which was a mix of ingredients including mascarpone, cream, liquor, coffee powder and some nuts. Perhaps I am a bit old school - I still prefer the traditional type in the form of a cake. Traditional Cannolis (Grade: 3/5)
Not to be missed was the cannoli, which was a famous Sicilian pastry dessert. Literally meaning "little tubes" in Italian, this delightful pastry filled with pistachio and cream was a nice exclamation mark to a fairly good-quality lunch.

一直都想寫食評給意見可是最近真的太忙了，因為最近聖誕新年好多飯局呢~~
其中給我很深印象的便是這家Messina意大利餐廳了。

想說每年公司的聖誕聚餐選擇都比較平常，就是一般的西餐而己。今年不知為何竟選了這間Fine Dining餐廳！

首先環境真的很美，有一個很大的海景，裝潢也很高貴及有格調，色彩十分豐富，很配合聖誕的氣氛。

食物方面也很有驚喜！菜單設計得很不錯，有餐包、頭盤、主菜及甜品，份量剛好。

餐包是不斷添新的，或者稍為涼了也會替我們換一籃新鮮的，這點很貼心。

頭盤份量不算多，但有不同種類如沙律、芝士、大蝦等放在一起，光看著也胃口大增。

主菜有意粉、魚及肉三個選擇，我當然選了那裏的招牌菜Suckling Pig啦！味道真的很好！吃得出來食材配搭方面下了很多心機，特別是那乳豬皮，十分香脆可口呢！

最後是甜品及茶，有數款不同口味的巧克力及餅乾，非常精緻。女士們肯定會喜歡的！

總括來說這次用餐十分盡興，有機會會約朋友一起再來~~

餐廳有一個漂亮的海景，但因為我們坐在一個角落裡，所以無法看到優美的景色。

今天晚上，我們來到這家餐廳，是提前慶祝聖誕節以及慶祝我媽媽的生日。當我們在這家餐廳訂位時，服務員告訴我們，因為我們有BB一齊，所以他們會為我們安排一間房間。

然而，當我們到達那裡時，他們只是安排我們在大堂角落裡，而不是在房間，很失望! 因為外面有一枱12人坐在我們隔離大聲講野，大聲笑! 非常噪吵，令到我的BB不停喊。

當我們坐下來，服務員到來落單，我們並不清楚如何開始，並要求他再詳細解釋，他沒有笑容，而且很不耐煩的解答我們。令我們非常掃興!

之後，他們為我們送上不同類型的麵包，最好味是長長的手指麵包，我們食了大部分而且非常快就食完，然後他們很快換上新的一籃麵包給我們。

首先頭盤是檸檬果凍，除了檸檬味沒甚麼特別味道。第一個前菜是一些蔬菜配蝦及扇貝，扇貝很新鮮，但蝦只是一般。然後另一道前菜是生蠔，很新鮮。洋蔥湯濃郁很好味和麵包皮很脆，很有口感。

然後主菜來了，我的是龍蝦意大利飯，飯很咸! 龍蝦不夠新鮮，好像冷藏的。黑松露意大利芝士飯，松露的氣味很濃郁與味道非常襯。第三道主菜是牛排，味道一般，肉不是真的很新鮮。

最後的主菜是這家餐廳的“招牌菜” Crispy suckling pig, braised lentils, Tropea onion marmalade and natural jus，招牌烤乳豬。豬皮是“脆”的，肉味很濃（我給4分）。

然後，他們為我們送上一些小甜點，感到非常失望，這家餐廳的甜品沒有什麼特別之處，就好像我們從超超市裏買到一樣的味道的餅乾或甜點一樣。

食過前菜和主菜後，我們問服務員為我們準備碟，因為我們想食自己帶來的生日蛋糕。那位黑口黑面的侍應講俾我知，他們需要收取港幣100元切餅費。我們付這HKD 100元是沒有問題的，但他的態度似乎覺得我們好像付不起這HKD 100元，我們很生氣。

後來，另一位經理來服務我們，他很親切，友善，給我們帶來了蠟燭並點亮起來，帶我們一起為我的母親唱生日歌，我們很開心。

這晚餐用了HKD3950 ( 5人的晚餐 )。第一服務員的態度不好，非常普通的食物味道及質量，而且食物都不是很新鮮的材料，我們只喝一瓶蘇打水，所以這個價格真的很貴，不值得再次在這家餐廳吃。這樣的價格水平，我們可以吃在Spoon食（或者洲際大酒店或東方文華酒店的其他餐廳）。

我們不會再回來。

The reception was attentive. I booked the table 2 days ago for lunch and they rang again this morning to confirm the booking again. Doors were opened for us when we entered the building and reception was waiting at the door to greet us.
This is my 2nd time to this restaurant and both visits were amazing.

Food, service and atmosphere are all great. Cannot ask for more.

If I have to pick the best dish, I think the Sicillian prawns pasta is amazing. My partner went for the Wagyu beef cheek, slowed cooked for 17 hours. Tender and juicy.

Lunch sets are at affordable prices and really quiet on weekdays which is great for customers!

每一年的結婚週年, 總想找個好一點的地方跟文迪慶祝, 是年的選擇就是Messina. 因為正日的時候人正在台中短宣, 唯有早幾天來慶祝. Messina是岡田和生旗下的店子, 他在海名軒五樓開設了三家餐廳, 包括是Messina, 玉蕾以及岡田和生. 聽朋友講, 玉蕾的水準是不錯的, 下次有機會也可以一試.星期四的中午來到, 天色明朗, 望著維港景色, 當然是一流的景致. 這裡環境是走高格調路線, 裝修得幾有氣派. 這個格局, 實在幾適合跟你的另一半慶祝特別的日子. 看看餐牌, 星期一至五才供應的Messina Set Lunch, 2道菜$280, 3道菜$380, 4道菜$480, 實在是合理的價位, 就要兩客3道菜午餐分吃吧.

麵包: 先來的麵包, 熱辣辣, 也幾鬆軟, 令人忍不住也吃了好幾件呢只揀選了一客頭盤, 能夠在antipasti gueridon那裡揀三款食物, 陣容豐富, 就揀了最心水的三款.Burrata cheese and Tropea onion sauce: 9分, 是有水準的burrata cheese, 帶點流心, 夠香滑, 芝士味突出, 配上Tropea洋蔥汁, 豐富了味道, 是有心思的組合.

Foie gras confit and Passito wine jelly: 8分, 另外一款頭盤就是鵝肝confit, 是幾香濃的, 配上面頭的Passito酒唶哩, 帶點酒香, 不會太強烈, 正好中和了鵝肝那濃烈的味道.

San Daniele ham and figs compote: 8分, 最後一款就是San Daniele火腿, 肉質尚算嫩滑, 無渣, 吃落口是幾有鹹香的. 如果火腿能夠有多一點的脂肪, 應該會更加肥美. 另外配上無花果同吃, 是匹配的.

Ravioli of ricotta cheese, chick peas and zucchini flowers in light butter sauce: 8分, 在primi piatti中只揀了一款, 就是ravioli. 皮不會太厚, 質感對辦, ricotta芝士味道濃郁, 配上雞肉碗豆同吃, 口感不俗.Wagyu beef cheek braised 18 hours in Nero d’Avola, fig and shallot confit: 9分, 到了secondi piatti, 揀了兩款肉, 分別是牛及豬. 牛的主菜就是和牛面肉, 慢煮18小時, 肉質是相當之淋, 但不會鞋口, 有肉味, 個汁用上Nero d’Avola, 酒香濃郁, 和牛吸收了酒的味道, 更為美味. 這客和牛, 火候剛好, 是值得一試的.Crispy suckling pig, braised lentils, Tropea onion marmalade and natural jus: 9分, 另一客主菜就選擇了店子的招牌烤乳豬. 用上來自意大利的乳豬, 皮是相當之熱辣辣, 有點燙口, 咬落口是相當之香脆, 中間就釀入了豬肉, 香草和鵝肝, 肉質嫩滑, 因為加入了鵝肝, 味道是幾濃烈的. 聽經理講, 醬汁是把五公升水熬足四小時為二百毫升的肉汁, 實是精華所在. 配上扁豆同吃, 是相當之惹味的. 到了dolci的部份, 實在令人心花怒放, 經理把甜品車推過來, 選擇不少, 每人能夠揀兩款, 最後在經理推介下挑選了四款甜點. 原來甜品車上的只是用作展示, 店方會另外送上新鮮做好的甜品.Tiramisu: 9分, 揀來最大路的tiramisu, 質感對辦, 幾細滑, 不會太濕, 咖啡酒幾香濃的, 而芝士味也突出. Sicily Peach: 9分, 見有來自西西里的桃, 當然大感興趣. 用上焦糖, 肉桂, 八角等等去煮的西西里桃, 除了保持桃的清甜味道之外, 其他的香料更提升了桃的味道, 又不會焗得太腍. 這做法, 相當特別, 令人印象深刻.Watermelon Smoothie: 9分, 天氣炎熱, 吃吃西瓜正好, 這客甜品, 除了面頭的西瓜之外, 還有中間的西瓜沙冰, 層次分明, 相當清甜, 吃完這客甜品, 就算天氣這麼熱, 也一定會覺得透心涼.Cannoli: 9分, 最後也來一客西西里的經典甜品cannoli, 賣相精緻, 酥皮香脆, 入面的餡料是ricotta芝士, 相當香濃. 還記得早前剛在另一家店子吃過cannoli, 相比之下, 這裡的水準更為突出.Petit Fours: 最後還送來petit fours, 五款小甜點中我是比較喜歡泡芙, 質感鬆脆, 不過吃完幾款甜品之後已經相當之飽, 文迪基本上已經投降, 唯有等我清掉吧.咖啡: 本來午餐是不包飲品的, 但經理也讓我們免費一試這裡的咖啡, 我揀了mocha, 咖啡味道濃烈, 而朱古力份量也不少, 夠香濃, 是有水準的.

整體食物令人滿意, 特別喜歡招牌烤乳豬以及甜品. 價位方面, $380一位吃到那麼多款出色的菜色, 實在是超值之選. 服務方面, 店員態度親切, 也跟一眾星店的服務有同一服務規格. 或許這裡不是星店, 但整體表現實在是有過之而無不及.

能夠跟文迪第七次慶祝結婚週年, 還在一家吃得我們相當滿意的店子渡過, 實是愉快的一餐. 不知道下一年, 我們吃的會是甚麼呢?