74
26
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Exit G, Central MTR Station/ Exit C, Hong Kong MTR Station continue reading
All Branches (2)
Telephone
25228869
Introduction
CIAK - In The Kitchen is a One Michelin Star Italian restaurant. The restaurant brings authentic Italian food to its customers. A few of the restaurant's signature dishes include the prosciutto and formaggi pizza, prime sirloin steak and tiramisu. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015-2017)
Opening Hours
Today
11:30 - 22:30
Mon - Sun
11:30 - 22:30
Payment Methods
Visa Master Cash Octopus AE UnionPay
Number of Seats
130
Review (123)
Level6 2019-12-02
481 views
意大利籍名廚 Umberto Bombana 的 8 1/2 Otto e Mezzo BOMBANA 當然非常出名,亦是全球唯一一間意大利境外的《米芝蓮》三星意大利餐廳。曾經光顧過澳門分店(《米芝蓮》一星),的確非常出色;但定價高,小市民如筆者冇能力經常光顧。可能有見及此,Bombana 之後分別開了兩間「CIAK」。之前光顧過平民版的「CIAK - All Day Italian」,今晚就試試親民版「CIAK - In the Kitchen」。餐廳位於中環核心地段的高級商場內,裝修當然有格調;採用了大量昏黃燈光,但並非高級餐廳風格,更似一間裝修講究、適合朋友及家庭聚會的餐廳。所有客人輕鬆𣈱談、環境氣氛熱鬧,但又未至於嘈吵;矚目所見,有很多外籍客人。雖然餐廳面積已經相當大,門外仍然設有開放式用餐區,相信上班日子的午餐時段有很多客人。餐廳內有兩個開放式廚房,其中一個主力製作新鮮出爐麵包及 pizza,另一個則烹調意大利麵及明火燒烤肉類。為什麼形容「CIAK - In the Kitchen」為親民版、「CIAK - All Day Italian」為平民版?將兩間餐廳的餐牌比較,就會發現除了 Pizza 之外,其他菜式有分別;而且,除了 Pizza 定價差不多相同之外,其餘所有菜式,甚至乎包括一模一樣的意大利麵,「Kitchen」較「Italian」貴。自家焗制麵包定時出爐,保證每台客人都有新鮮熱辣出爐麵包。麵包籃共有三款:香脆麵包條、切片硬皮麵包及圓餅形麵包,三款麵包都香噴噴、非常好食,最好味道是圓餅形麵包。圓餅形麵包一個切成六塊,賣相唔係特別吸引,外皮有一點焦燶,望落似是土窯烤爐焗制;一啖咬下去,有意想不到的驚喜。麵包暖笠笠,外皮薄身、兼有一點脆口,隨著熱力散發淡淡麥香。麵包中心滿佈氣孔,非常鬆軟,咀嚼下來既充滿濃厚麥香、又有靚麵包應該有的少少煙韌。味道遠比外表優勝,與「CIAK - All Day Italian」的出品同樣高質素。「Kitchen」唔似得「Italian」,Pizza 沒有兩種尺寸有選擇,不過,同樣有雙拼口味(2 gusti),劃一 $280,最適合貪心的客人,可以一次過滿足兩個願望。今晚揀了 Norcina ($240),落料重手,表面鋪滿材料。麵包籃如此好食,pizza 質素當然不用懷疑,薄餅底處方由五種意大利麵粉混合而成,而且,經過36小時天然發酵,薄餅底特別鬆軟。並非傳統意式 Neapolitan Pizza 的又薄又脆、也不是美式 Pizza 的厚身如麵包,而是厚薄適中;Pizza 邊緣位表面鬆脆、兼有一點焦香,咬下去則品嚐到內裡鬆軟、有麥香,很好食又很特別的薄餅底。Norcina 包括了自家製豬肉腸、蘑菇及 mozzarella cheese。雖然只有一款芝士,但份量重手,pizza 批底完全被融化了的 mozzarella cheese 覆蓋;表鋪滿了切粒豬肉腸及蘑菇,啖啖足料,無論蘑菇及豬肉腸皆切得唔夠大粒,口感一流。Pasta 有兩個系列:「CIAK」每日自家新鮮製作 homemade pasta 及意大利進口 Massimo Mancini dried pasta;兩個系列的意大利麵款式沒有重複,如果偏好某一款口味,就只能夠接受該系列的麵條。今次同樣揀了 Tagliolini Carbonara ($210)。自家新鮮製作 homemade pasta 固然採用意大利進口麵粉及雞蛋制作,即使其他配料也全部選用意大利進口食材:煙熏豬腩肉、雞蛋、巴馬芝士 ⋯⋯ 百分百意大利口味。醬汁份量豐富,與麵條一樣呈鮮黃色,每一條麵條都沾滿醬汁。由於濃稠度控制得非常好,挺身之餘、又沒有結成糊。味道較「CIAK - All Day Italian」好,蛋黃及芝士香氣濃郁、但又做到兩者平衡。切成細細粒的煙熏豬腩肉份量夠多,今次味道很好,鹹香及煙熏平衡,豬腩肉的脂肪使到肉質軟身、不會又乾又硬。意大利麵條食得出新鮮制作,軟身得來有彈性及少少煙韌,夠 al dente。「Kitchen」及「Italian」同樣屬於「CIAK」旗下,莫非價錢貴一些,品質真的會好一些?CIAK signature dish Homemade Sausage ($180) 有兩款口味,一款辣(spicy)、一款唔辣(classic),揀了 classic taste。本來配焗薯,向餐廳要求改為炸薯條;貼心服務、配合客人要求,抵讚!到底 $180 一條烤香腸有什麼特別?咬落去味道很鹹,但明顯食得出並非普通急凍肉腸。攪碎了的豬肉餡料鹹味之中有濃濃香草及胡椒香味,咀嚼下有肉質纖維及肉碎,並非磨爛成肉醬的平價餡料。原來高質素豬肉腸如此好食 ⋯⋯ 雖然覺得 $180 一條烤香腸有點貴。再試清楚味道,原來與 Pizza Norcina 的自家製豬肉腸碎粒一模一樣,早知揀過第二款烤肉。「Kitchen」定位較「Italian」高,部份菜式選材,尤其是肉類及魚類燒烤,亦較高級;所以,定價較高亦算合理。但另外一些菜式,例如:意大利麵、pizza,兩間餐廳基本上一樣,但「Kitchen」定價仍然較「Italian」貴;原因就只有餐廳定位了。怪不得自從「Italian」在 2016年開業,即連續三年被《米芝蓮》推介為車胎人美食餐廳,反而「Kitchen」就開始被撇走星星。講味道,兩間「CIAK」在名廚領導之下,走的路線又相當接近,可以說不分高下;講環境,如果唔介意俾多一點錢,可以去「Kitchen」感受一下。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-11-04
612 views
香港人每天面對的人道問題愈來愈嚴重,令我也再次放下經營此blog,因為我覺得捍衛香港人活在免於恐懼的自由,比吃喝玩樂緊要。好朋友請吃生日飯,當然要得寸進尺 今年選了位於Landmark的CIAK,這意大利餐廳曾經在2015年取過米芝連一星。 酒水餐牌 原來我們order了一枝白酒,但店員落單時聽錯以為by glass,還堅持我們落order時是by glass的⋯⋯ 服務令人失望。 Beef Tenderloin $390 Medium rare的牛柳夠軟嫩、juicy,外層帶點焦香,更顯牛肉味。 150g份量,加個pizza share, 足夠有餘。 Prosciutto & Formaggi $240意大利菜特別之處是用簡單的材料,加上廚師的心思,讓食材變得不平凡。 自家製的pizza粉糰很煙韌、軟熟,配上鹹香parma ham和三款不同的意大利芝士: Mozzarella、Gorgonzola (意大利藍芝士)、Talleggio,成為了一個美味pizza。 Tiramisu $140生日當然少不了甜品 Tiramisu mascarpone cheese較lady finger多,個人較喜歡多點lady finger。但加上咖啡啫喱,口感蠻特別,也不錯。反而旁邊的咖啡雪糕味道香濃,令人喜出望外。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
This Italian restaurant is located in Landmark Atrium, with a nice bar area at the entrance followed by the dining section at the back. The decor is nice and relaxing, and walking in we could see the different kitchen stations, including the pizza ovens, grill, pastry and pasta bar, providing a close-up spectacle for diners to watch the activities throughout the meal. To start off we had the Japanese Blue Fin Tuna Tartare ($240). Nicely plated, the tuna is fresh and chopped to small cubes, marinated well to give a nice tasty, tender bite. Pairing with fresh orange and confit tomato, there are some citrus acid to provide a refreshing balance to the tuna. Quite a good start for the meal. We then had the pizza freshly made and baked out from the oven. With many choices, we went for Marinara ($190), with tomato sauce, Cantabrian archovies, oregano and garlic. The pizza is crisp and of the right thickness, with the tomato sauce rich and full of flavors. The archovies are much larger than the normal ones we had seen, with a great savory note which complemented well with the oregano and garlic. A really nice pizza in my opinion. The main course we ordered was Lamb Chop Scottadito Style ($390), it featured three pieces of beautifully grilled US lamb chop, with a sprig of rosemary decorating. At medium-rare level, the lamb was pink and juicy, and the good quality tender meat is already so flavorful with some rock salt to season. Another great dish on the night. Also ordering the Artisanal Spaghetti, it was prepared with garlic, olive oil and chili pepper with Sardinian bottarga ($250). Bottarga is a sort of salted, cured fish roe from tuna, similar to the ones we are used to in Taiwan. The pasta is one of the best I have tried in HK, with the texture of the spaghetti perfect to the bite with the chewiness. The bottarga also offered a great taste and truly reminded me of brine from the sea. However, it was served right after we started with the lamb chop so when we finished the prior course the spaghetti was getting a bit cold. Having told the restaurant we were sharing I would hope they plan the serving better, and this dish would be simply fantastic at the right temperature. For dessert my wife decided to try the Semifreddo ($100), with wild berries, apricot emulsion and raspberry sorbet. Refreshing and colorfully rendered, it was a great finale to the meal if you do not want something too heavy. On the other hand I went for the more traditional dessert Tiramisu ($140). This is also one of the best tiramisu I had in town, with a clear layer of coffee jelly and lady finger sponge with espresso at the bottom, the creamy mascarpone in the middle, and the chocolate powder on top. On the side there is a coffee ice-cream which is rich and not too sweet. This is a truly nice and reminded me of the similarly fantastic tiramisu I had at Sabatini at Royal Garden HK.Service was nice but I hope the server could come and explain the dishes more, which I have written numerous times here that it is one of the areas many restaurants did not pay attention to. I think the diners generally would have a much better appreciation on the dishes if they can know those details.The bill on the night was $1,518 and considering all the dishes and quality of food I would say it is reasonable. The restaurant also has another outlet in Taikoo Shing and it seems we should try it out as well. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2019-09-05
1138 views
在landmark午餐沒有太多選擇,CIAK算是很不錯的business lunch之選。午餐有lunch set,但聽聞pizza和pasta都很出名,最後決定捨棄set lunch,從manu中選菜再share。Hand made pizza非常出名,看食評每款都非常吸引,最後選了Norcina,有sassage,mushroom and cheese意粉選了carbonara店員推介了一款prime steak,不在manu上,大概800元,但非常物有所值,牛味非常重還是點海鹽最簡單好味! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
呢日喺中環食完晚餐,但晚餐間餐廳嘅甜品竟然一樣都唔啱😧,所以要再搵甜品食,但喺中環真係無咩幾多甜品選擇,一係窩夫一係就雪糕,再唔係就要過西營盤或銅鑼灣果邊。尋尋覓覓,醒起不如喺openrice直接search甜品,由於我係提拉米蘇嘅粉絲,所以用佢嚟搜尋就俾我哋搵到下站去邊喇😛。置地就經過得多,但真係好少入嚟食嘢🙈,我哋有清晰目標嚟到CIAK就係食甜品,所以佢比咗籃麵包🥖我哋都不了哈哈。入到去先發現原來餐廳好大,環境幾好,有好多大檯好啱一大班人聚會,不過就比較應聲同嘈。睇完menu後,我哋決定要Semifreddo($100)同Tiramisu($140),其實有好多其他嘢都想食👉🏻👈🏻。首先嚟嘅係Semifreddo,其實即係乜嚟嘅呢🤔,我哋google完都唔係好知,見幾特別先叫佢嚟試下。原來個字意大利文指半冷凍狀態...(冰糕?),但見啲材料係正常大路嘢嚟嘅(wild berries, apricot emulsion(主角) & raspberry sorbetto)。到上碟喇,嘩好靚啊😍,即刻覺得果然係十分錢十分貨哈哈。中間半圓形果球就係個主角,外層有啲焦糖燒咗脆脆嘅感覺,口感似燉蛋同mousse中間,但唔係燉蛋嚟因為無蛋味,而係淡淡杏霜嘅味道,唔會好甜,好好味好正😋😋😋❗️中間會混合咗啲紅莓藍莓,有唔同口感,但我覺得放返出碟可能仲好。而個🍓紅莓雪葩放埋一齊都好夾好清新,本身驚好酸但唔會。上面就有啲糖膠,而下低就係🍫朱古力餅碎,而橙色嘅伴碟就真係有橙味😂。一個甜品有咁多唔同元素得嚟又毫無違和感,又特別又靚又好食,💯💯💯滿分推介。另一甜品就係Tiramisu,材料有lady finger sponge, coffee jelly & coffee icecream☕️。呢個造型都靚啊,但就係行沉色路線哈哈。裝住Tiramisu個杯勁肥勁大個勁深👍🏻,上面有啲圓形脆粒點綴,又帶嚟啲唔同口感。呢到食到嘅同出面最大嘅分別係有coffee jelly,估唔到加咗啲啫喱落去又幾正,多一層滑滑的。至於個味道係好味嘅,隻芝士無欺場,又滑又香;可惜嘅係我始終鍾意酒味濃啲嘅tiramisu,而呢到嘅就無咩酒味。但都無問題啦,到到有唔同特色嘛,而呢個甜品另一特色係佢個咖啡雪糕,唔係特別好味,而係特別苦😳😳😳😳😳😂。雪糕直頭有espresso咁濃,第一啖真係係完全估唔到,建議食咗啖tiramisu先食雪糕會好啲,如果唔係會太苦食唔到味😂,不過飲返啖水就解決到👍🏻。總括嚟講,我除咗用高質同特別嚟形容啲甜品之外,都無咩其他形容詞更加貼切😍。雖然以甜品嚟講真係幾貴下,最平都要$100,而且仲要加一,但佢嘅質素絕對對得住個價錢😋,所以間唔中或者過時過節食下都ok嘅,有機會都會嚟試埋佢嘅咸食🤤。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)