Angelini意大利餐廳

Angelini
64
18
12
Restaurant: Angelini
Offer: Dine and Earn Asia Miles
Earn 1 Asia Mile for every HKD2 spent (present your membership card and request for Miles Earning to the staff when paying your bill)
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons.
Other Asia Miles terms & conditions apply
Level4
2017-04-24 1768 views
尖沙咀餐廳多,但有些總會被人忽略了,其中一間坐擁美麗夜景的意大利餐廳非Angelini莫屬,一邊欣賞住維港夜景,一邊品嚐美食,實在是一生一大樂事。其實這間意大利餐廳一向評價不俗,只是較為低調,之前曾品嚐過一次,食物質素水準都幾好,於是就相約在此吃飯。 很久沒有與友人見面,一見到自然話不停口,所以看了一看餐牌,發現大廚有製作Degustation Menu,就想也不想點了,皆因大廚會將最好的食材及烹調方法用在此餐單上,令食客可以品嚐到他的廚藝之餘,也可吃到招牌菜式。餐單有四道菜至六道菜的組合,由$728至$950,當晚不算太肚餓,便挑選了五道菜,感覺份量應該適中。 餐前小吃是【蜜瓜甜湯配香脆巴馬火腿蓉】率先送來,味道清甜,凍冰冰的,非常適合現時漸漸回暖的天氣。同時,熱辣辣的麵包籃也送來了,蘸上橄欖油來吃,好好地打開是夜的美食之旅。 第一道前菜是【UOVO】,由慢煮63度低溫蛋、羊奶忌廉芝士及牛肝菌組成,起初的確有點擔心羊奶忌廉芝士會很羶,可是出來的效果卻很好,感覺不到羶味,只會感到很軟滑,而且將蛋黃刺破,看見蛋汁流出來,再拌勻來吃,口感煙煙韌韌,蛋香甜美,更散發出牛肝菌的
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尖沙咀餐廳多,但有些總會被人忽略了,其中一間坐擁美麗夜景的意大利餐廳非Angelini莫屬,一邊欣賞住維港夜景,一邊品嚐美食,實在是一生一大樂事。其實這間意大利餐廳一向評價不俗,只是較為低調,之前曾品嚐過一次,食物質素水準都幾好,於是就相約在此吃飯。

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很久沒有與友人見面,一見到自然話不停口,所以看了一看餐牌,發現大廚有製作Degustation Menu,就想也不想點了,皆因大廚會將最好的食材及烹調方法用在此餐單上,令食客可以品嚐到他的廚藝之餘,也可吃到招牌菜式。餐單有四道菜至六道菜的組合,由$728至$950,當晚不算太肚餓,便挑選了五道菜,感覺份量應該適中。

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餐前小吃是【蜜瓜甜湯配香脆巴馬火腿蓉】率先送來,味道清甜,凍冰冰的,非常適合現時漸漸回暖的天氣。同時,熱辣辣的麵包籃也送來了,蘸上橄欖油來吃,好好地打開是夜的美食之旅。

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第一道前菜是【UOVO】,由慢煮63度低溫蛋、羊奶忌廉芝士及牛肝菌組成,起初的確有點擔心羊奶忌廉芝士會很羶,可是出來的效果卻很好,感覺不到羶味,只會感到很軟滑,而且將蛋黃刺破,看見蛋汁流出來,再拌勻來吃,口感煙煙韌韌,蛋香甜美,更散發出牛肝菌的幽香,層次感十足。

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剛品嚐完第一道之後,第二道的【ASTICE】也適時送到。以黑醋辣味啫喱配龍蝦沙律,沒有違和的感覺,突出了龍蝦肉的鮮甜,並且與下面的水牛芝士很合襯,蘸上少許羅勒醬,更添清新。

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意大利菜的編排總會在主菜前送上一道意粉,然而這個【RAVIOLI ALLA CARBONARA】絕對別出心栽。不再局限於框框內,將卡邦尼的醬汁注入雲吞內,營造出流心的效果,外面則以有機蔬菜煮成醬汁淋在琺吞上,配合炸得香脆的煙肉,三者合而為一,變奏成一個份子料理般的卡邦尼意粉,非常好吃。

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整個餐單中,除了可旗吃幾道菜外,就只有主菜可選擇,碰巧大家都選上了【MAIALINO】,即是慢煮豬腩,大家對香煎八爪魚都興趣不大。當我切下時,發現它沒有香脆的豬皮,而是煙煙韌韌的感覺時,大感驚訝,難道可以吃到類似韓國燒豬皮的質感,於是急不及待放進口裡,在軟滑腍身的肉質襯托下,豬皮部份果然是充滿嚼感,煙煙韌韌的感覺,配合起來真是不錯,再淋上由黃菌煮出來的醬汁,好吃得令人陶醉,很久沒有吃過有如此質感的豬腩了,加上有正值時令的雅枝竹來作配菜,絕對成為了是晚的焦點。

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來到甜品之際,大家也想要點甜酒令是夜更為美滿,便由餐廳經理推介,他介紹了這支甜酒給我們,甜度不會太過強烈,不會有種甜膩的感覺,配合清爽的酒體,經理更說無論配合芝士及甜品都適宜,碰巧我們各自點選了芝士及【TIRAMISU】。芝士雖美,但小弟不好,所以專注在TIRAMISU身上,它沒有傳統的外型,但卻很吸引,由焦糖脆片、mascarpone cheese、咖啡啫喱及杏仁酒雪糕組成,味道不太濃厚,但卻勝在適合現時享用,在甜酒的襯托下,變得更為美味。

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是晚過得真是非常開心,盡在不言中,這兒既有景又有美酒佳餚,確是被人忽略了,不過也好,感覺不會嘈吵,又舒服,下次再相約朋友來吃飯。

Degustation Menu ($880 + 10%)

好味指數 (★★★★1/2) 【5★為最高】
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1000 (Dinner)
Celebration
Birthday
Recommended Dishes
  • RAVIOLI ALLA CARBONARA
Level3
91
4
This Italian restaurant is located in Kowloon Shangri-La, TST, and got an amazing view looking out at the Victoria Harbour. The setting is cozy, and even though we don't have a window seat the circular sofa we got was spacious and comfortable. We ordered the Degustation Menu, with me going for the 6-course while my wife had the 5-course. The first course is Uovo, which is Eggs cooked at 63 degree, Sardinian spawning, pecorino cream cheese and porcini mushroom. When I cut open the egg, the yolk f
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This Italian restaurant is located in Kowloon Shangri-La, TST, and got an amazing view looking out at the Victoria Harbour. The setting is cozy, and even though we don't have a window seat the circular sofa we got was spacious and comfortable.

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We ordered the Degustation Menu, with me going for the 6-course while my wife had the 5-course. The first course is Uovo, which is Eggs cooked at 63 degree, Sardinian spawning, pecorino cream cheese and porcini mushroom. When I cut open the egg, the yolk from the slow-cooked egg seeped and mixed with the spawning, which are small irregular spheres like couscous, and adding the cream cheese foam is really phenomenal. The mushroom is flavorful, and further add to the texture of the dish. A good start for the dinner.

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The second course is Astice, a lobster salad, stracciatella cheese, daikon with spicy balsamic vinegar jelly. The lobster is fresh, with great crunchy texture to the bite, and interestingly the daikon and vinegar jelly creating a familiar flavor that I found in many Japanese dishes. The light cheese did not mask the delicate taste of the lobster, and striking a great balance on the overall palate. Another good dish in my opinion.

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The third course is Ravioli alla Carbonara, which is home-made ravioli filled with Carbonara sauce, organic vegetables and bacon. The ravioli is soft, of the right size, and the fillings are delicious. The vegetables are sweet and cooked to the right degree to allow a good bite, which is contrasted by the crunchy fried bacon, and additionally giving the savory flavor to the dish. The creamy Carbonara sauce complements greatly to the ravioli as well.

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The fourth course is Maialino, which is slow cooked pork belly, with Jerusalem artichoke, chanterelles mushrooms, shallots and chives. It is another great dish, with the pork belly tender, but having the crispy skin on top. And when served the manager came to pour in the sauce prepared with the chanterelles mushroom which enhances the total enjoyment. The artichoke is also a good side dish, but I frankly could not find the shallots and chives. Instead there are the beans at the bottom which are quite nice too.

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For my wife she had opted for Il Polpo Italiano, which is Italian octopus in Mugnaia style, mashed potatoes and artichokes. Taking one bite of the octopus, I think it is the better of the two main courses in my point of view. It can be cut apart easily, and is easy to chew. Unlike one normally would associate for octopus. My only comment was that it was a bit too salty for me however.

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The fifth course is Formaggi Italiani, which is a selection of organic cheeses. The three types of cheese provided are tasty, with the blue cheese very good, and adding a bit of the honey provided helped to balance the saltiness in fact to make it even better in taste.

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The sixth course is the dessert Tiramisu, prepared by unique style. It is a nice surprise to see how it was done, with a crispy crust on top of coffee jelly, and further having a big mousse of mascarpone cheese on top, sprinkled with chocolate powder. There is also an almond ice-cream on the side. Having all the ingredients of a traditional tiramisu but doing it in a totally different way, a nice finish for the meal.

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With some small confectionery and coffee included, the total bill on the night was $2096 for two, including a bottle of water. Overall the price is quite reasonable in my opinion, and the quality of the food and environment are also good. I couldn't sample the wine as I was driving on the night, but maybe next time I would see how they pair the wines with food.

My overall rating is 75/100.
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-08-09
Dining Method
Dine In
Spending Per Head
$1048 (Dinner)
Level2
9
0
2017-07-28 1341 views
當日是我的生日,男友提議嘗嘗這間意大利餐廳的Openrice Menu,他說這套餐性價比不錯,亦可兼享維港醉人景致(雖當天正值風雨,景色不似預期),所以我欣然接受這提議,帶點小期待來到這間有名氣的意大利餐廳。一踏進玄關,侍應便殷勤地為我們放好雨傘和帶位。餐廳按照我們的要求,為我們安排了近窗的小角落,雖然天不造美,但望著開揚的海景亦是嘗心悅目。餐桌上已放好餐牌,與Openrice上的Menu沒有太大改動,而與一般餐牌的分別也只是少了一些較貴價的主菜選項。正餐之前,先以一客蜜瓜凍湯來清潔味蕾,為接下來的美味佳餚作好準備。這道小小的凍湯猶如分子料理版的Melón con jamón,清甜的蜜瓜蓉配上香脆的火腿顆粒,甜鹹有致,很適合盛夏享用。第一道菜是慢煮低溫蛋配羊奶忌廉芝士、牛肝菌。餐廳建議我們先嘗嘗各種材料的原料,才將低溫蛋截破,以蛋液拌勻所有材料一起吃。羊奶芝士沒有羊羶味,與低溫蛋攪拌一起吃,既香且滑,再配以切成粒狀的牛肝菌一同放進口中咀嚼,軟滑之中又帶多一點爽脆口感。第二道菜是意大利雲吞伴蛋黃醬及有機蔬菜、煙肉。這是我吃過最Juicy的意大利雲吞,雲吞皮包裹著的蛋黃醬汁,像上海小籠包一
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當日是我的生日,男友提議嘗嘗這間意大利餐廳的Openrice Menu,他說這套餐性價比不錯,亦可兼享維港醉人景致(雖當天正值風雨,景色不似預期),所以我欣然接受這提議,帶點小期待來到這間有名氣的意大利餐廳。

一踏進玄關,侍應便殷勤地為我們放好雨傘和帶位。餐廳按照我們的要求,為我們安排了近窗的小角落,雖然天不造美,但望著開揚的海景亦是嘗心悅目。
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餐桌上已放好餐牌,與Openrice上的Menu沒有太大改動,而與一般餐牌的分別也只是少了一些較貴價的主菜選項。
餐前小食
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正餐之前,先以一客蜜瓜凍湯來清潔味蕾,為接下來的美味佳餚作好準備。這道小小的凍湯猶如分子料理版的Melón con jamón,清甜的蜜瓜蓉配上香脆的火腿顆粒,甜鹹有致,很適合盛夏享用。
慢煮低溫蛋配羊奶忌廉芝士、牛肝菌
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第一道菜是慢煮低溫蛋配羊奶忌廉芝士、牛肝菌。餐廳建議我們先嘗嘗各種材料的原料,才將低溫蛋截破,以蛋液拌勻所有材料一起吃。羊奶芝士沒有羊羶味,與低溫蛋攪拌一起吃,既香且滑,再配以切成粒狀的牛肝菌一同放進口中咀嚼,軟滑之中又帶多一點爽脆口感。
意大利雲吞伴蛋黃醬及有機蔬菜、煙肉
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第二道菜是意大利雲吞伴蛋黃醬及有機蔬菜、煙肉。這是我吃過最Juicy的意大利雲吞,雲吞皮包裹著的蛋黃醬汁,像上海小籠包一樣,在咬下去的一息之間傾瀉於口腔之中。滑嫩嫩的雲吞皮與脆卜卜的煙肉片一柔一剛,產生多層次的口感,又能配合蛋黃醬的味道,可見廚師的心思。
慢煮豬腩配朝鮮薊、黃菌及紅青蔥
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第三道菜我選了慢煮豬腩配朝鮮薊、黃菌及紅青蔥。雖然使用了慢煮的方法烹調豬腩,但肉質不算太嫩,豬皮也不夠香脆,大概是因為豬本身不夠嫩所致。幸好,豬腩所配的黃菌汁香味四溢,為這道主菜挽回一點分數。
雲呢拿焗鮮果伴甘巴梨雪葩
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接下來是甜品環節,我在沙巴翁和提拉米蘇之間選了後者,但當我看見男友所選的提拉米蘇之後,頓時有點後悔。這兒的提拉米蘇做法較新潮,芝士呈奶泡狀,放在咖啡果凍之上,十分特別。論造型,我選的沙巴翁可能較輸蝕,但味道一點也不差! 傳統沙巴翁是將酒加入蛋黃與白糖之中,但這兒的沙巴翁之上加了甘巴梨酒所造的雪葩,令沙巴翁在鮮果和雪葩交織下變得清爽可口,成為一道與夏季相襯的甜品。

親切周到的餐廳員工和新穎味美的意式佳餚,讓我度過愉快的生日夜,感恩!
餐茶甜品
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-07-23
Dining Method
Dine In
Spending Per Head
$500 (Dinner)
Celebration
Birthday
Recommended Dishes
餐前小食
慢煮低溫蛋配羊奶忌廉芝士、牛肝菌
意大利雲吞伴蛋黃醬及有機蔬菜、煙肉
雲呢拿焗鮮果伴甘巴梨雪葩
餐茶甜品
Level3
33
0
2017-07-02 1108 views
之前聽人講這間意大利餐廳都好出名, 自己就未試過, 所以今次妹妹生日決定來試這間餐廳, 在九龍香格里拉酒店內地點都好方便。 一早訂咗window seat, 餐廳內的裝潢 是一貫classic 作風, 不是那麼特別但因為坐近窗邊,感覺都比較寬敞舒適。接著西人經理為我們介紹一些美食, 他介紹的食品真的唔錯, 當中最有印象 一個厚切炸豬扒 配襯火箭菜醒胃汁, 其實係張火箭菜榨成汁配以檸檬汁蜜糖調製而成,酸酸澀澀非常之開胃, 他說配襯這個炸豬扒食後就冇咁肥膩, 果然是絕配呀。 同埋佢哋嘅 parma ham 配水牛芝士都非常之嫩滑, 別外海鮮湯同海膽 risotto 做得好好味,因為海鮮食材好新鮮。 整體食物水準都好好,可以談天說地美酒佳餚真好
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之前聽人講這間意大利餐廳都好出名, 自己就未試過, 所以今次妹妹生日決定來試這間餐廳, 在九龍香格里拉酒店內地點都好方便。 一早訂咗window seat, 餐廳內的裝潢 是一貫classic 作風, 不是那麼特別但因為坐近窗邊,感覺都比較寬敞舒適。
接著西人經理為我們介紹一些美食, 他介紹的食品真的唔錯, 當中最有印象 一個厚切炸豬扒 配襯火箭菜醒胃汁, 其實係張火箭菜榨成汁配以檸檬汁蜜糖調製而成,酸酸澀澀非常之開胃, 他說配襯這個炸豬扒食後就冇咁肥膩, 果然是絕配呀
。 同埋佢哋嘅 parma ham 配水牛芝士都非常之嫩滑
, 別外海鮮湯同海膽 risotto 做得好好味,因為海鮮食材好新鮮。 整體食物水準都好好,可以談天說地美酒佳餚真好
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parma ham配水牛芝士
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-02-10
Dining Method
Dine In
Spending Per Head
$900 (Dinner)
Recommended Dishes
parma ham配水牛芝士
Level2
6
0
2017-05-25 1328 views
為媽媽慶生,選擇了下午食半自助餐。職員態度有禮,環境清靜美觀,很適合鐘意寧靜的人。前菜有很多選擇而且味道可口,特別喜歡生牛肉和大蝦沙律。主菜我選了吞拿魚,媽媽則選了鱸魚,甜品選了Tiramisu 和雪糕,所有食物都十分有質素,媽媽特別喜愛tiramisu,因為很滑,是她吃過最好味的(太誇張!)。最後,由於訂位留了「生日」為用膳目的,送甜品的時候,職員也為媽媽唱了一首應該是意大利文的生日歌,哄得她既驚喜又開心。整體而言,十分值得推介!
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為媽媽慶生,選擇了下午食半自助餐。職員態度有禮,環境清靜美觀,很適合鐘意寧靜的人。

前菜有很多選擇而且味道可口,特別喜歡生牛肉和大蝦沙律。主菜我選了吞拿魚,媽媽則選了鱸魚,甜品選了Tiramisu 和雪糕,所有食物都十分有質素,媽媽特別喜愛tiramisu,因為很滑,是她吃過最好味的(太誇張!)。最後,由於訂位留了「生日」為用膳目的,送甜品的時候,職員也為媽媽唱了一首應該是意大利文的生日歌,哄得她既驚喜又開心。整體而言,十分值得推介!

Tiramisu 
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鱸魚
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吞拿魚
9 views
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-05-18
Dining Method
Dine In
Spending Per Head
$288 (Lunch)
Celebration
Birthday
Recommended Dishes
  • Tiramisu
Level4
429
0
2016-03-09 14073 views
終於又到了週末,是曰米芝蓮二星廚師Stefano baiocco 作客廚師。餐廳的景觀不錯,但枱與枱之間的距離比較近,所以鄰枱的談話聽得一清二楚。煎龍蝦伴羅馬生菜及煙蠔忌廉 龍蝦的份量很少,肉質爽甜,很清新,同煙蠔忌廉咸咸地好夾。意大利芝士磨茹旦糕 這個非常美味!如空氣一樣的旦糕充滿濃厚的磨茹味道!磨茹的香同芝士的滑溜口感,就算不愛磨茹的我也快快的Ko 左成碟!脆皮乳豬腩配紅菜頭油醋及香辣汁前菜那麼好但這主菜真的比下去。豬腩肥瘦相間,但皮一點也不脆,醬汁很咸,以二星的水準而言,真的不及格。 芝士慕絲旦糕配蘋果啫喱及青瓜丸無乜特別,芝士慕絲旦糕只是一般貨式,滑滑的無特別印象;同蘋果啫喱青瓜丸唔夾。 咖啡:是絲滑的,咖啡醇香奶滑,不錯 Petite fours: 普普通通,只是甜甜而已。總結:前菜有二星水準但主菜和甜品真的大有落差,論座位的舒適度同私密度以五星級酒店水準也有所失望。
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終於又到了週末,是曰米芝蓮二星廚師Stefano baiocco 作客廚師。餐廳的景觀不錯,但枱與枱之間的距離比較近,所以鄰枱的談話聽得一清二楚。

煎龍蝦伴羅馬生菜及煙蠔忌廉
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龍蝦的份量很少,肉質爽甜,很清新,同煙蠔忌廉咸咸地好夾。

意大利芝士磨茹旦糕
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這個非常美味!如空氣一樣的旦糕充滿濃厚的磨茹味道!磨茹的香同芝士的滑溜口感,就算不愛磨茹的我也快快的Ko 左成碟!

脆皮乳豬腩配紅菜頭油醋及香辣汁

前菜那麼好但這主菜真的比下去。豬腩肥瘦相間,但皮一點也不脆,醬汁很咸,以二星的水準而言,真的不及格。
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芝士慕絲旦糕配蘋果啫喱及青瓜丸

無乜特別,芝士慕絲旦糕只是一般貨式,滑滑的無特別印象;同蘋果啫喱青瓜丸唔夾。
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咖啡:是絲滑的,咖啡醇香奶滑,不錯
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Petite fours: 普普通通,只是甜甜而已。

總結:前菜有二星水準但主菜和甜品真的大有落差,論座位的舒適度同私密度以五星級酒店水準也有所失望。
87 views
1 likes
0 comments
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-03-06
Dining Method
Dine In
Spending Per Head
$550 (Lunch)
Level4
245
0
2015-12-19 11839 views
朋友請客去Kowloon Shangri-La既Angelini,好開心!環境清靜,格調高雅,服務周到,係朋友傾計或商務應酬既好地方。相信這個星期係「牛肝菌節」,好多菜式都用牛肝菌為主題。先嚟一籃麵包,麵包係暖和的,有的鬆軟,有的香脆,我們喜愛用cream cheese蘸著熱烘烘的麵包,一食就不能停了,欲擺不能。﹝食完呢餐後先發覺呢籃麵包係今晚既亮點。﹞第二道菜係香煎牛肝菌,菇味濃郗,軟綿綿的,十分開胃健康。再嚟黑白意粉,外表係一個白色既牛油紙盒,非常特別,一打開紙盒就香氣四溢,熱辣辣的,意粉質地適中,煙靱彈牙,不太硬也不太軟,吸收了清甜的海鮮汁,啖啖鮮味,唯分量比較少。之後嚟香煎羊架,羊肉唔羶,肉質嫩滑,但香草汁不太配合,都係薄荷汁好D。甜品係雪皅,味道微酸,口感清新,幫助消化,配上兩條杏仁脆片,配搭得宜。最後係香濃的朱古力和酸甜的紅莓果撻,為這個意大利餐劃上了句號。
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朋友請客去Kowloon Shangri-La既Angelini,好開心!

環境清靜,格調高雅,服務周到,係朋友傾計或商務應酬既好地方。相信這個星期係「牛肝菌節」,好多菜式都用牛肝菌為主題。

先嚟一籃麵包,麵包係暖和的,有的鬆軟,有的香脆,我們喜愛用cream cheese蘸著熱烘烘的麵包,一食就不能停了,欲擺不能。﹝食完呢餐後先發覺呢籃麵包係今晚既亮點。﹞
第二道菜係香煎牛肝菌,菇味濃郗,軟綿綿的,十分開胃健康。再嚟黑白意粉,外表係一個白色既牛油紙盒,非常特別,一打開紙盒就香氣四溢,熱辣辣的,意粉質地適中,煙靱彈牙,不太硬也不太軟,吸收了清甜的海鮮汁,啖啖鮮味,唯分量比較少。之後嚟香煎羊架,羊肉唔羶,肉質嫩滑,但香草汁不太配合,都係薄荷汁好D。

甜品係雪皅,味道微酸,口感清新,幫助消化,配上兩條杏仁脆片,配搭得宜。最後係香濃的朱古力和酸甜的紅莓果撻,為這個意大利餐劃上了句號。
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77 views
0 likes
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91 views
0 likes
0 comments
84 views
0 likes
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63 views
1 likes
0 comments
59 views
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-09-11
Dining Method
Dine In
Recommended Dishes
  • 香煎牛肝菌
Level4
211
3
2015-12-18 9417 views
「香港地小人多」對大部份人黎講一D都唔會陌生。喺地產霸權、地價貴到驚人情況之下,香港不知不覺「發明」左好多新產物,好似乜野「限時九十分鐘交枱」既concept喺外國人眼中簡直係不可思議!所謂一分錢一分貨,有時候為左想坐得耐D、坐得舒服D,唔想同隔離枱既陌生人只係相隔一條小小既空隙,但代價往往就係要付出天價去食一D嚴重overprice既食物!除左「食得招積」之外,出名精打細算既香港人亦都唔係羊牯,就算afford得到但往往都好着重「性價比」,好似位於尖沙咀既九龍Shangri-La就係一個好例子。一開始我以為呢間位於五星級酒店閣樓既餐廳一定貴到乜咁,但原來價錢比我想像中合理得多,所以決定喺慶祝紀念日呢個咁特別既日子去試一試是龍定是蟲!Raw Sicilian red prawns, avocado, green apple and yogurt sauce ($280)︰由牛油果打造而成既「表皮」,包裹著由紅蝦、青蘋果以及乳酪汁一齊攪拌而成既餡料。可能因為用左水果同奶類制品撈埋一齊,呢個好似日本壽司既卷物整體感覺「酸味味」咁,十分開胃醒神,非常適合果D鍾意喺main course前食一
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「香港地小人多」對大部份人黎講一D都唔會陌生。喺地產霸權、地價貴到驚人情況之下,香港不知不覺「發明」左好多新產物,好似乜野「限時九十分鐘交枱」既concept喺外國人眼中簡直係不可思議!所謂一分錢一分貨,有時候為左想坐得耐D、坐得舒服D,唔想同隔離枱既陌生人只係相隔一條小小既空隙,但代價往往就係要付出天價去食一D嚴重overprice既食物!

除左「食得招積」之外,出名精打細算既香港人亦都唔係羊牯,就算afford得到但往往都好着重「性價比」,好似位於尖沙咀既九龍Shangri-La就係一個好例子。一開始我以為呢間位於五星級酒店閣樓既餐廳一定貴到乜咁,但原來價錢比我想像中合理得多,所以決定喺慶祝紀念日呢個咁特別既日子去試一試是龍定是蟲!
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154 views
1 likes
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334 views
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149 views
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147 views
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Raw Sicilian red prawns, avocado, green apple and yogurt sauce ($280)︰由牛油果打造而成既「表皮」,包裹著由紅蝦、青蘋果以及乳酪汁一齊攪拌而成既餡料。可能因為用左水果同奶類制品撈埋一齊,呢個好似日本壽司既卷物整體感覺「酸味味」咁,十分開胃醒神,非常適合果D鍾意喺main course前食一D無咁濃味既食物既朋友!
意大利西西里紅蝦刺身伴牛油果、青蘋果及乳酪汁
$280
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Home-made black and white tagliolini with scallops, king prawns and red shrimps ($340)︰上枱時幾乎忍唔住叫左「嘩」一聲,因為那個用牛油紙摺成,好似一個半透明的精緻小盒子實在太「吸睛」喇!這道菜既煮調方法非常特別,黑白兩色幼麵首先用橄欖油煮熟,然後再將完全新鮮、未經烹調既大蝦、紅蝦同埋帶子一齊放入個白色小盒子裏面。由於不經明火,只係靠熱辣辣既幼麵既餘溫整熱,所以海鮮方面帶點「半生熟」仍然有淡淡既海鮮味,最啱我呢D擔心要生吞海鮮,「又要威、又要戴頭盔」既人!

另外,值得一提既係食物溫度控制得非常之好,廚師喺計算食物上枱時既溫度時必定非常仔細,所以即使海鮮吸收左麵既熱力之後佢地仍然係熱辣辣,抵讚!
自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
$340
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Coffee crusted pork tenderlion, mustard sauce and goose liver ($460)︰用咖啡配合煎豬柳呢個主題真係創意十足!由於喺豬柳表面放上已磨碎既咖啡豆,所以喺煎既時候可以將烘焙好、熟成 (aging)既咖啡豆味道能夠同豬肉既肉汁一齊混和,兩者crossover之餘卻唔會遮晒肉本身應有既質感,抵讚!

另一方面,碟既底部亦都放左幾滴espresso同埋少少mustard,所以鍾意食濃味食物既朋友都唔需要擔心。除此之外,鵝肝既取材令到佢非常香口,只可惜「強敵當前」,相對咁特別既豬柳令佢感覺相對平淡!
咖啡醃製豬柳伴芥末醬及鵝肝
$460
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Tiramisu Angelini style ($98)︰誠意推介的一道甜品。由於下單時已被人「提醒」呢個唔係一個「conventional tiramisu」,所以我地都抱住又驚又喜既心態去迎接佢。果然,食物黎到既時候幾乎俾佢嚇一跳以為落錯單!

呢個tiramisu一D「意大利芝士餅」既影子都冇。鋪滿朱古力粉既cream下面放左一塊深黑色、帶點espresso味道既啫喱,旁邊亦放左tiramisu味既自家製雪糕。雖然,呢個tiramisu同平時食開既感覺非常唔同,但細看之下原來平時tiramisu所需要既所有材料呢度全部都齊晒,非常有特色絕對係必試之選!
自家製意大利芝士餅
$98
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Panna cotta with meringue crumbles, chocolate leaves and dehydrated raspberries ($98)︰意式奶凍充滿著十足既牛奶香味,連埋餅碎一齊一大啖咬落去時既crunchy感非常之好!黑白兩色既朱古力雖然都好濃味,但甜味卻可能因為甜品既溫度令到條脷凍到麻痺,以致感覺唔到本身應有既甜味,建議大家最好撈埋rapsberry一齊食口感會更佳!
意式奶凍伴蛋白餅碎、朱古力及乾紅桑莓
$98
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1 likes
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總括黎講,作為著名星級酒店裏面既一份子,呢度既整體服務水準完全「到位」。仲記得喺網上訂枱既時候只係輕輕帶過「quiet corner」既request,點知佢專登幫我地交排一張圓枱喺餐廳既角落,等我地兩個都可以望住維港夜景記住呢個難忘既記念日。不過,如果佢可以喺食飯之前再打電話俾我confirm booking咁就更加好喇!
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-12-13
Dining Method
Dine In
Spending Per Head
$750 (Dinner)
Celebration
Anniversary
Dining Offer
Credit Card Offers
Recommended Dishes
意大利西西里紅蝦刺身伴牛油果、青蘋果及乳酪汁
$ 280
自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
$ 340
咖啡醃製豬柳伴芥末醬及鵝肝
$ 460
自家製意大利芝士餅
$ 98
意式奶凍伴蛋白餅碎、朱古力及乾紅桑莓
$ 98
Level4
2015-11-26 5944 views
曾說過前一排,有很多餐廳也換上了新大廚,時而至今都有幾個月了,運作應該上了軌道,又係時候出動拜訪一下各名廚的手藝了。小弟一向喜歡新鮮的事物,將平凡的菜式變得不平凡,將不可能變成有可能,這位大廚就做到這點,從食材的選擇,以至擺盤都好似突破了舊有的框框。友人們與我皆是好吃之徒,除了一同出席飯局外,也會相約一同品嚐美食。今次是我第一次到訪,就是受到友人的熱烈推介而來。店內環境幽雅,雖然沒有高高的樓底,但卻給了客人一種空間感,幾盞有趣的小燈更令餐廳充滿了意式風情,十分舒適。喜歡麵包的我自然不會放過任何機會,以橄欖油來蘸著熱烘烘的麵包,心裡總是暖暖的,喜上眉梢。由清新的【Scampi, pineapple, cucumber, watermelon and lime】打頭陣,以清爽來形容最貼切,菠蘿、青瓜及西瓜等材料切成小粒,佐以青檸汁調味,完完全全將小龍蝦的鮮甜味道誘發出來,是一道非常開胃的前菜。再來是【Raw Sicilian red prawns, avocado, green apple and yogurt sauce】,同樣都很清新,但味道會稍為濃厚一點,西西里紅蝦蝦味出眾,配合青蘋
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曾說過前一排,有很多餐廳也換上了新大廚,時而至今都有幾個月了,運作應該上了軌道,又係時候出動拜訪一下各名廚的手藝了。小弟一向喜歡新鮮的事物,將平凡的菜式變得不平凡,將不可能變成有可能,這位大廚就做到這點,從食材的選擇,以至擺盤都好似突破了舊有的框框。
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友人們與我皆是好吃之徒,除了一同出席飯局外,也會相約一同品嚐美食。今次是我第一次到訪,就是受到友人的熱烈推介而來。店內環境幽雅,雖然沒有高高的樓底,但卻給了客人一種空間感,幾盞有趣的小燈更令餐廳充滿了意式風情,十分舒適。
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喜歡麵包的我自然不會放過任何機會,以橄欖油來蘸著熱烘烘的麵包,心裡總是暖暖的,喜上眉梢。
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由清新的【Scampi, pineapple, cucumber, watermelon and lime】打頭陣,以清爽來形容最貼切,菠蘿、青瓜及西瓜等材料切成小粒,佐以青檸汁調味,完完全全將小龍蝦的鮮甜味道誘發出來,是一道非常開胃的前菜。
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再來是【Raw Sicilian red prawns, avocado, green apple and yogurt sauce】,同樣都很清新,但味道會稍為濃厚一點,西西里紅蝦蝦味出眾,配合青蘋果的爽脆,再以牛油果捲成一條小蟲,賣相有趣,吃落清爽卻不膩,旁邊的乳酪醬汁更有畫龍點晴之效,令食材之間產生美味的化學作用。
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邪惡之物非【Spicy goose liver terrine, wild berries and white balsamic vinegar】莫屬,鵝肝本是濃郁幼滑之物,多吃會感油膩,可是當中卻輕輕加入了辣的元素,令味覺為之一振,大大減輕了油膩的感覺,旁邊的野莓更有助中和辣味,配合得天衣無縫。
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最後以【Pidemont Fassone beef tenderloin tartare, shallots, pine nuts, puffed rice, homemade carrot and wasabi mayonnaise】來結終前菜,牛肉他他切得幼滑得來帶嚼感,味道惹味,伴以松籽仁及脆米等的配料,多添一份香脆的質感,如果嫌味道不夠,又可加點由紅蘿蔔及芥末做成的醬汁,多一點刺激。
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未來主菜前,當然要點意粉,第一客就是招牌菜的【】。大廚以日本摺紙文化的概念來創製出來,賣相已先聲奪人,實情卻是為了保溫,不但一打開時香氣四溢,整道還是熱呼呼的。黑白交錯的麵條吃來煙靱彈牙,完全吸滿了由帶子、虎蝦及紅蝦的精華,滋味無事,令人欲罷不能。
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以海膽來煮Risotto不算特別,但以兩款海膽來做的【Black truffle risotto with spring onions and sea urchins】就並不常見。先加入加拿大海膽來製作Risotto,味道濃厚自然,軟硬適中,與松露配合得宜,再在上面放上鮮甜甘香的北海道海膽,令味道層次提升起來。
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松露是世界三大珍饈之一,在剛剛的truffle risotto已品嚐過,可是放在意大利麵內又另有一番味道。【Homemade chitarra pasta with black truffle and Apennines Pecorino cheese sauce】用上的是羊奶芝士,可是這種羊奶芝士卻沒有那種強烈的羶味,反而奶香濃郁,加上那種恰到好處的咸味,正好襯托出那份黑松露的清幽美。
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如果說黑松露是美品,那麼由珍品白松露製作的【Homemade tagliolini with white truffle】更是難能可得。如果要吃到白松露的那種獨特的香甜味道,只可刨成薄片來品嚐。就以巴馬臣芝士來煮簡單的意大利麵來配,已可將那份強烈濃厚的味道表現出來,層次複雜得來香濃味厚,真是極品也。
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主菜時刻來了,【Honey pigeon breast, pigeon leg tempura, vegetable couscous and
mixed green salad】先來。中與西在烹調鴿肉方面有著天南地北的意念,中式必定會煮得全熟,可是西式卻喜歡以半生熟的姿態呈上。
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幸運地這道卻一菜兩吃,滿足了貪念。先品嚐一下以蜜糖來烤焗的半生熟鴿肉,柔軟而帶彈性,有種內臟的味道。鴿腿則以脆炸漿裹著來炸,肉質變得結實,我還是喜歡上半生熟的做法。
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身為牛魔皇的我對【M8 Wagyu sirloin, parmesan cheese and bone marrow】推祟備至,充滿油香的西冷以medium-rare呈上,如櫻桃紅的顏色下是香濃的肉味,配上由牛骨髓煮成的肉汁,味道更添濃厚,非常好吃。
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來到甜品時間,看見【Meringue drops, almond sauce and salty caramel ice cream】時深感興奮,居然將我喜歡的蛋白脆餅及海鹽焦糖雪糕放在一起,非吃不可。一口咬下香脆的蛋白餅,甜度適中,慢慢在口內溶化,再配合美味的雪糕,一時之間停不了口,不斷地吃。
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來到意大利餐廳又豈能不拜訪一下Tiramisu,可是【Tiramisu Angelini Style】果然有它的一套,不是層層疊疊裝在杯內,而是擺成美麗的模樣。在燒過的mascarpone cheese下是咖啡製成的啫喱,旁邊是脆米及雪糕,香甜味美,是必試的一道。

是晚大家也得意忘形地點菜,吃到都捧著肚子走,真的非常精彩豐富,以後會多來這兒吃飯。

Angelini

尖沙咀麼地道64號九龍香格里拉大酒店閣樓

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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • Spicy goose liver terrine
  • Homemade black and white tagliolini with scallops
  • king prawns
  • and red shrimps served in a parchment paper box
  • Homemade tagliolini with white truffle
Level4
The new Italian Chef’s family name is also called Angelini by chance here at Angelini. He is really into his Pasta dishes, I would say he would be the right candidate to become the next Pasta King in HK. The 1st experience of his food was during the re-opening Ceremony and the 2nd time around, it was thanks to the Hotel’s Invitation as a Preview tasting event of their new chef’s creations. Actually to draw a comparison, I think Marco Polo Hotel’s Cucina with their equally new Chef Delzanno was a
Read full review
The new Italian Chef’s family name is also called Angelini by chance here at Angelini. He is really into his Pasta dishes, I would say he would be the right candidate to become the next Pasta King in HK. The 1st experience of his food was during the re-opening Ceremony and the 2nd time around, it was thanks to the Hotel’s Invitation as a Preview tasting event of their new chef’s creations. Actually to draw a comparison, I think Marco Polo Hotel’s Cucina with their equally new Chef Delzanno was also quite Visionary with his Italian food concepts. And GOLD by Harlan’s and Penthouse are right up there as well in terms of food quality but with a slightly American slant, yet who can in details quantify the discrepancy between their quality vs 8 1/2 Otto e Mezzo or CIAK receiving 3 Michelin Stars or 1 Michelin Star in comparison? Even the so called Top 2 Italian restaurants I went to Osteria Francescana only recently got recently upgraded to 3 stars: http://www.hkepicurus.com/2014/06/osteria-francescana-modena-italy.html

AS a side note, why isn’t AMBER Michelin 3* worthy when it totally is up there? Even if their dessert mignardises are way too sweet but the food concept is just great..

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Italian Mineral Water -

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Romantic as a Setting -
The Angelini Restaurant is perfect for a marriage proposal. Just saying

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Entrance Door - 
The ambiance is better than my photo captured, I just don’t want to tune the photos again for the Nth time… hehe

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Bread Basket and Entrance -
The Olive oil has changed from the past. There are also 3 diff types of Salts. The Grissini and Bread have also been upgraded recently and taken on a renewed look… Loved all of them 8.5/10

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Grapefruit and Orange juice -
Freshly squeezed. I don’t normally comment on juices but I have to say this was brilliant and carried really fresh flavours. I ordered 2 in the end to confirm.

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Fresh Burrata Cheese on Toast -
For some reason I was adamant that this was a sheep’s cheese tonight like a Ricotta. I appreciate the Hotel for verifying afterwards it was still a Burrata, it tasted quite strong so its a good thing! ~ 8/10

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Piedmont Fassone Beef Tenderloin Tartare with Puffed Rice Puffs - $220
Shallots , Pine Nuts, Carrot, Wasabi Mayonnaise from the tube. This Italian Beef is well known for being served raw, I have had this many times in Italy and in HK context. I have had it at il Milione, Nicholini’s, Tosca and more in HK too. However I found the performance here was surprisingly as good as the ones I ate in Italy, one of the rare occasions when the Beef flavour sang out. Actually this is a very specialty beef in Italy itself and almost designed for this purpose ~ 8.5/10

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Scampi, Pineapple, Cucumber, Lime, Watermelon - $340
This had the Scampi long claw too, interesting. I liked this as it was fresh fishy and the Claw was scissored and intact. Attention to details. Its quite Mediterranean in spirit ~ 8/10

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Cannolo Red Sicilian Red Prawns, Avocado, Green Apple and Yogurt Sauce – $280
This was a bit salty. I don’t know why but I always see this concept appear in Spanish Cuisines too lately. Which, back in the days Spain, France and Italy were to me all of the same Roman Catholic background so I am not fussed. I expected some Red Prawn reduction and less saltiness. On the positive side the red prawn flavours was singing out itself… I just think it needs less salt somehow even comparing to Roman salty dishes ~ 7/10

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Spicy Goose Liver Terrine, Wild Berries and White Balsamic Vinegar – $280
This was strongish albeit slightly dense. I like the idea of the White Balsamic Vinegar though as it was unique. I think the terrine could be whipped up more as a texture. ~ 6.5/10

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Tagliolino Classico al Tartufo Bianco, Alba White Truffles Pasta – $598
The pasta was done on point again and I didn’t post all my pics from here, sorry. As for the White Truffle, it was good too but I guess this isn’t Europe. It just isn’t as evocative in the aroma in Europe but still decent. ~ 7.5/10

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Black Truffled Pasta with Cheese -
This was as good as it gets. Even the Black Truffles were aromatic and the pasta cooked well.. ! Great Pasta too. Really loved this dish, way over that some other famous shops in HK! 9/10

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Signature Black & White Seafood Pasta. Al Cartoccio style or parchment Pappilote Signature Dish here apparently and made with 2 pasta color types. I loved the base of this seafood sauce, although for the price point I think it could be slightly bigger even as a Primi Course. Great Seafood flavours though especially with the Clams jus.. Sorry I am just being frank ~ 8/10

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Italian and Japanese Hokkaido Sea Urchin for the Risotto -

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Italian & Japanese Hokkaido Sea Urchin Pasta with Black Truffe -
My 2nd time having this. This time was more intense but chalky harder. I liked the texture of the rice although it was quite black truffle-y, meaning the sea urchin side was more subtle. I guess that is life, do you prefer more Black Truffles than Urchins? ~ 8/10

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A Red Wine by Frescobaldi -
A predominantly Merlot based red. A Famous brand and trusted.
Slightly new French oaky and Sommelier was friendly.

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Savor Style Dover Sole with Bone – $480
This was just okay. The fish was a little bit too strong in its flavour, which, was totally unexpected as its usually quite sterile. From another angle, this might be Chef Angelini’s strong point as he managed to make this stand out but I beg to differ, it really was too strong in flavours unless you wash it down with a white wine. Although the bone was fried too, reminding me of Japan Cuisine somewhat! We all somehow agreed this fish dish was strong and too expensive for the portion 6/10

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Wagyu M8 Meat Sirloin with Parmesan Cheese and Bone Marrow – $590
Cooked well. Loved the presentation of this. However I think the bone marrow portion should be bigger to make a bigger impact. I certainly didn’t received much of this after sharing this dish : ) ~ 8/10

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Coffee Crusted Pork Tenderloin, Foie Gras and Mustard Sauce – $460
This was interesting as the pork was cooked to medium pink by default, which I can of course accept, but I believe not many Chinese normally do as they suck ass. This was lovely to me. ~ 8/10

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Honey Pigeon Breast, Tempura Pigeon Leg, Cous Cous and Balsamic Vinegar Salad – $480
Once again both were cooked to closer to rare. The mineral and myoglobin blood taste was retained. This taste really depends on the individual, for me, I can accept it but I think it depends on the weather as well. The more Wintery it is the more I desire such a dish! ~ 8/10

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Meringue Drops, con alla Crema Mandoria sauc Almond Cream, Caramel Caramel – $9
This was fun.

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Gelati e Sorbetti -
I was saying this was quite already pushing the limit for HK. Pear sorbet was really nice.

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Burnt Tiramisu. This was so good and inventive - 9/10

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Afffogato -
A variation.

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Mille-Feuille Pastry -
It is nicely done and well layered indeed.
- 9/10

Price: $1200 + 10%

Address: 尖沙咀麼地道64號九龍香格里拉大酒店閣樓
Kowloon Shangrila, Kowloon

Ph: 2733 8750


(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1200
Level4
Angelini is one of my favourite places and perfect places to go for a business meeting, hearty lunch or for a nice, long and very yummy catchup. Angelini has a beautiful view of Hong Kong side as well as a beautiful view of two antipasti buffet stations (for lunch, that is!) I've written about the restaurants at Island Shangrila a lot: Nadaman, Cafe Too, and Lobster Bar to name a few. But I've seem to miss blogging about the Kowloon Shangrila restaurants- until now.One time I was delighted with
Read full review
Angelini is one of my favourite places and perfect places to go for a business meeting, hearty lunch or for a nice, long and very yummy catchup. Angelini has a beautiful view of Hong Kong side as well as a beautiful view of two antipasti buffet stations (for lunch, that is!) I've written about the restaurants at Island Shangrila a lot: Nadaman, Cafe Too, and Lobster Bar to name a few. But I've seem to miss blogging about the Kowloon Shangrila restaurants- until now.
Sea urchin, black truffle risotto
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One time I was delighted with this beautiful gem. The luxuriously creamy sea urchin and black truffle risotto! This was incredibly decadent, rich and hearty!
I recently went for lunch and here's the awesomeness that you can get!!! The lunch set is $328 for antipasti bar, soup, a main and dessert. That't a really good deal for a hotel lunch!!
Antipasti Bar: veggies!!
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I loaded up on vegetables at the antipasti bar. I grabbed some cold cuts and cheese as well for seconds!
Bread
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Lovely bread selection to choose from! Carb up, everyone!
Iced Latte
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Coffee comes with your lunch set! Iced latte for me!
Pork Belly
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I was craving meat this time and went with the fatty pork belly, mashed potatoes and vegetable medley. I liked the pork belly- but was a bit on the dry side. Next time, go for....
Lobster Linguini
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This beautiful lobster linguini. The portion is extremely generous and only for an additional $100. Its luscious, rich and savoury. I loved the combination of the juicy lobster along with the sweet tomatoes and comforting linguini. MUST GET THIS! Possibly the best lobster linguini in Hong Kong!
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For dessert: tiramisu (literal translation of "a pick me up" in Italy.) It makes a lot of sense since theres a mix of coffee, espresso or rum layered with mascarpone cheese, custard and topped with cocoa or grated chocolate!!! TERRIFIC-O!
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-11-10
Dining Method
Dine In
Spending Per Head
$350 (Lunch)
Recommended Dishes
Sea urchin, black truffle risotto
Antipasti Bar: veggies!!
Lobster Linguini
Level4
2015-10-31 3755 views
不經意地寫食評已超過十年,習慣了每到一個階段,便會挑選一間心儀的餐廳作注腳。早前參與過香格里拉酒店的Angelini意大利餐廳新廚Alessandro Angelini的歡迎酒會,小試牛刀下,充分表現出遊歷各國的成果,令人留下深刻印象,終於有機會跟幾位朋友來個飯聚。走過一條謐靜的長廊,淡黃的燈光令人心情都放鬆起來,高靠背椅坐得舒適,反正朋友未到,喝點水吧 !作為城中頂級意大利餐廳,就連sparkling water都是Lurisia,出自阿爾卑斯山麓海拔1416米的環境,入口清甜,呷一口令人精神一振。AntipastiRaw Sicilian red prawns, avocado, green apple and yogurt sauce (意大利西西里紅蝦刺身伴牛油果、青蘋果及乳酪汁) ($280) 以色彩絢麗帶出上好的食材,小龍蝦褪殼後透出誇人的豔紅色,伴以切得細碎的青瓜、西瓜及青檸粒,清新爽朗,酸酸甜甜的,真的起了醒胃的作用,沉睡中的味蕾都給喚醒了。Spicy goose liver terrine, wild berries and white balsamic vinega
Read full review
不經意地寫食評已超過十年,習慣了每到一個階段,便會挑選一間心儀的餐廳作注腳。
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早前參與過香格里拉酒店的Angelini意大利餐廳新廚Alessandro Angelini的歡迎酒會,小試牛刀下,充分表現出遊歷各國的成果,令人留下深刻印象,終於有機會跟幾位朋友來個飯聚。
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麵包籃
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走過一條謐靜的長廊,淡黃的燈光令人心情都放鬆起來,高靠背椅坐得舒適,反正朋友未到,喝點水吧 !
Lurisia
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作為城中頂級意大利餐廳,就連sparkling water都是Lurisia,出自阿爾卑斯山麓海拔1416米的環境,入口清甜,呷一口令人精神一振。
Antipasti
Raw Sicilian red prawns, avocado, green apple and yogurt sauce
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Raw Sicilian red prawns, avocado, green apple and yogurt sauce
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Raw Sicilian red prawns, avocado, green apple and yogurt sauce (意大利西西里紅蝦刺身伴牛油果、青蘋果及乳酪汁) ($280) 以色彩絢麗帶出上好的食材,小龍蝦褪殼後透出誇人的豔紅色,伴以切得細碎的青瓜、西瓜及青檸粒,清新爽朗,酸酸甜甜的,真的起了醒胃的作用,沉睡中的味蕾都給喚醒了。
Spicy goose liver terrine, wild berries and white balsamic vinegar
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Spicy goose liver terrine, wild berries and white balsamic vinegar
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Spicy goose liver terrine, wild berries and white balsamic vinegar (辣味鵝肝凍批伴白醋野莓) ($280)令鵝肝添上一份層次,鵝肝的辣味令油膩的感覺都平和了,就算不用sauce,鵝肝味都非常突出。
意大利牛肉韃靼
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Piedmont Fassone beef tenderloin tartare, shallots, pine nuts, puffed rice, home-made carrot and was
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Piedmont Fassone beef tenderloin tartare, shallots, pine nuts, puffed rice, home-made carrot and wasabi mayonnaise (意大利牛肉韃靼伴乾蔥、松子仁、脆米及自家製紅蘿蔔芥末醬) ($260)以類似調色板作盛具,而把紅蘿蔔芥末醬變成了一枝油彩,充滿了玩味,香滑的牛肉伴以松子仁及脆米一齊食,味道變得毫不單調,脆中帶滑,不錯的組合。
Scampi, pineapple, cucumber, watermelon and lime
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Scampi, pineapple, cucumber, watermelon and lime
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Scampi, pineapple, cucumber, watermelon and lime
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Scampi, pineapple, cucumber, watermelon and lime (意大利淡水小龍蝦伴菠蘿、青瓜、西瓜及青檸) ($340)化身成一條青色的可愛小蟲,青瓜片包裹了切成碎粒的食材,口感清新怡人,作為開胃菜恰如其分。
Paste e Risotti
北海道海膽
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Black truffle risotto with spring onions and sea urchins
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Black truffle risotto with spring onions and sea urchins (黑松露意大利飯伴大蔥及海膽) ($380)一口氣用上了兩種不同的海膽,先將加拿大海膽混和了飯粒之內,最後放上原片北海道海膽,滑溜中又有嚼勁,海膽迷又怎可以錯過。
自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
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自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
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Home-made black and white tagliolini with scallops, king prawns, and red shrimps served in a parchment paper box (自家製意大利黑白幼麵伴帶子、大蝦及紅蝦) ($340)充滿了東瀛風味,以四方的烘焙紙作為食物盒,獨特而亮麗的造型,相當吸引,一揭開盒子,一陣香氣傳來,黑白的對襯,海鮮的味道通通跑到意大利粉內,內外兼備,又有嚼口,水準極高 。
Secondi Piatti
自家製意大利幼麵伴黑松露
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自家製意大利幼麵伴黑松露
29 views
1 likes
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Home-made chitarra pasta with black truffle and Apennines Pecorino cheese sauce (自家製意大利幼麵伴黑松露及羊奶芝士汁) ($300)大廚盡量用上自家製麵條,誠意度十足,咬落柔韌而富彈性,又蘸滿了羊奶芝士醬汁,很rich的味道,加以蓋上片片黑松露,瀰漫著幽香的氣味,簡單而味美。
Home-made tagliolino with white truffle
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Home-made tagliolino with white truffle
26 views
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21 views
1 likes
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Home-made tagliolino with white truffle (自家製意大利麵條伴白松露) ($598)既有黑松露,當然有白松露來對襯,望望餐牌中,真的有不少菜色會用上自家製麵條,同樣地,除了香氣四溢,醬汁非常出色,令到席間有朋友忍不住用麵包蘸點來食。
Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad
21 views
1 likes
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Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad
18 views
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Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad
15 views
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Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad (乳鴿伴意大利小米及黑醋沙律) ($480)有兩種不同的煮法,烤焗至半熟,令肉質保持嫩滑,但乳鴿有獨特的內臟臊味,未必個個人都喜歡,而另一半是蘸上脆漿去炸,鴿肉味道變得稍淡。
Coffee crusted pork tenderloin, mustard sauce and goose liver
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Coffee crusted pork tenderloin, mustard sauce and goose liver
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Coffee crusted pork tenderloin, mustard sauce and goose liver (咖啡醃製豬柳伴芥末醬及鵝肝) ($460)聰明地以咖啡的濃香來中和了豬肉的臊味,可以的話,豬柳還是能更生一點,但大多數人不敢試,鵝肝煎得外層微脆,處理得相當好,但放上鵝肝感覺上有少許格格不入。
M8 Wagyu sirloin, Parmesan cheese and bone marrow
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M8 Wagyu sirloin, Parmesan cheese and bone marrow
30 views
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M8 Wagyu sirloin, Parmesan cheese and bone marrow (和牛西冷伴巴馬臣芝士及牛骨髓) ($590)簡單的煎至medium rare,塗上旁邊小小的一片牛骨髓髓,令肉味更濃郁,對在下這等牛迷而言,真是最好不過。
Dessert
Tiramisu Angelini style
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Tiramisu Angelini style (自家製意大利芝士餅) ($98)賣相完全脫離常規,想起來有點像解構甜品,軟泡沫芝士下面是咖啡啫喱,旁邊放上海鹽雪糕,香濃軟滑。
Chocolate ice cream drowned in coffee, chocolate crumbles and white cream foam
22 views
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Chocolate ice cream drowned in coffee, chocolate crumbles and white cream foam
20 views
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Chocolate ice cream drowned in coffee, chocolate crumbles and white cream foam (朱古力雪糕伴咖啡、朱古力餅碎及忌廉泡沫) ($98)起初令人還以為是Tiramisu,置底的是朱古力餅碎,之後是忌廉泡沫,吃之前澆上espresso,然後流入每一層中,令每舀一口都帶有咖啡的馥郁,入口感到有種爆裂傳來,原來是加入了爆炸糖,充滿了玩味。
Meringue drops, almond sauce and salty caramel ice cream
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Meringue drops, almond sauce and salty caramel ice cream (蛋白餅伴杏仁汁及海鹽焦糖雪糕) ($98)是朋友摯愛,蛋白烘得外脆內綿,滲出絲絲杏仁芳香,配上海鹽焦糖雪糕,好吃得令朋友消滅了一半。
Soft biscuit with gianduja mousse and Novi hazelnuts
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特意把最濃稠質感的Soft biscuit with gianduja mousse and Novi hazelnuts (鬆脆餅乾伴朱古力慕絲及榛子) ($98)放在壓軸的一刻品嚐,入口豐腴,舌尖都給甘甜的味道包圍了,幸福的感覺悠然而生。
難得的一天,滿足的一餐,人就是要甘於平凡,樂於享受每一天。

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
Lurisia
麵包籃
Raw Sicilian red prawns, avocado, green apple and yogurt sauce
Raw Sicilian red prawns, avocado, green apple and yogurt sauce
Scampi, pineapple, cucumber, watermelon and lime
Scampi, pineapple, cucumber, watermelon and lime
Scampi, pineapple, cucumber, watermelon and lime
Piedmont Fassone beef tenderloin tartare, shallots, pine nuts, puffed rice, home-made carrot and was
意大利牛肉韃靼
Spicy goose liver terrine, wild berries and white balsamic vinegar
Spicy goose liver terrine, wild berries and white balsamic vinegar
自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
北海道海膽
自家製意大利幼麵伴黑松露
自家製意大利幼麵伴黑松露
Black truffle risotto with spring onions and sea urchins
Home-made tagliolino with white truffle
Home-made tagliolino with white truffle
M8 Wagyu sirloin, Parmesan cheese and bone marrow
Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad
Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad
Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad
M8 Wagyu sirloin, Parmesan cheese and bone marrow
Tiramisu Angelini style
Meringue drops, almond sauce and salty caramel ice cream
Chocolate ice cream drowned in coffee, chocolate crumbles and white cream foam
Chocolate ice cream drowned in coffee, chocolate crumbles and white cream foam
Soft biscuit with gianduja mousse and Novi hazelnuts