Mangia!

呢間小店主打手工意粉，同埋創意料理😋但價格相對比較進取，份量都比較少3個人要食5-6道菜先夠飽😣補充下先，其實鋪頭service唔錯，無其他review寫咁差 - Uni & Bottarga handmade pasta: $288用左海膽+烏魚子，有啖啖海鮮鮮味手工意粉煙煙韌韌，仲有陣陣蛋香味👍🏻不過份量真係少，而且無乜醬汁，所以食到最後無乜味 - Stout Short Ribs handmade pasta: $268用左闊條pasta，亦都煮到Al denteShort ribs係牛肋條，所以成碟意粉都好重牛肉味 - Burrata 5.0 (V): $168辣辣地嘅burrata，配埋甜甜酸酸嘅士多啤梨醬，可以中和下burrata嘅膩，唔錯👍🏻仲有炸脆左嘅羽衣甘藍，幾特別 - Octopus: $228雖然賣相麻麻地🤣但其實味道幾好㗎👍🏻個汁有少少辣辣地，味道有啲似花椒八爪魚鬚肉質有咬口得嚟又唔會太韌，正 - Iberico Pork: $188用左黑毛豬，為左保持口感，煮到8成熟不過都係有少少韌，配埋酸菜一齊食都幾夾 味道：🤤🤤🤤🤤🤤/5性價比：🤤🤤🤤🤤/5…Read More

📍Mangia! 人均消費：$200-300🗺️Shop B, G/F, Hing Wah House, San Ying Pan 🩵Burrata Delicious ,fresh and remarkable 🤤水牛芝士食落有層次,唔會淨係好Creammy,加上tomato and strawberry 令口感超級豐富 仲有炸紫菜 🤤 真miammiam味Rich combination of burrata😍⭐️⭐️⭐️⭐️🌟🩵Uni and crab pasta 手工意粉都出色 ，海膽新鮮👍🏼 入口即溶Handmade pasta is must try food⭐️⭐️⭐️⭐️🩵Special pasta (for vegetarian) with Truffle 估唔到素意粉係咁好食 ，加上大大片truffle而且意粉就用上Gnocchi ，好有口感嘅薯仔糰子😍 一食難忘！Gnocchi with truffle is yummy and I want to eat again.⭐️⭐️⭐️⭐️🌟…Read More

Finally had the chance to visit this pasta shop! I was initially hesitant because the booking process requires credit card information, which felt like a bit of a hassle. But I decided to drop by for lunch and luckily, there was no queue.The space is small but cozy, making it a perfect spot for a relaxed lunch or catching up with friends. I went for the lunch set, which is very reasonably priced considering it includes homemade pasta and a side (dessert, soup, or drink). I chose the carbonara and cheesecake, while my friend had the Margherita.The pasta was excellent! Noodles were perfectly cooked with a nice QQ bite and well-seasoned. Honestly, it’s one of the better carbonaras I’ve had in Hong Kong. The dessert was a pleasant surprise: the cheesecake had a bold cheese flavor, quite different from the usual ones here, and the vanilla ice cream paired beautifully with it. The portion was just right to end the meal on a sweet note.Service was a bit slow, but nothing unreasonable. Staff were attentive, refilling water and clearing plates promptly. Overall, I’m really happy with the experience and definitely plan to come back to try more from their menu!…Read More

這次想介紹我很喜愛的餐廳，亦想推薦兩道9.0 menu 必試的菜式。這間餐廳早於香港手工意粉未盛行時已經開業，今年8月16號正好是他們三週年。見證住他們由1.0 menu 到依家嘅9.0。新menu 10.0即將推出，所以想趁最後呢幾個星期，推薦大家一定要試嘅Foie Gras Mini Burger和 Pigeon！Foie Gras Mini Burger以菠蘿包皮包裹鵝肝，配上香甜的雲呢拿洋蔥醬、波特酒、微苦的黑朱古力，以及鴨肉鬆，每一口都層次豐富。黑朱古力和波特酒的微苦與甜，帶出鵝肝的香滑，雲呢拿洋蔥醬更添芳香。鵝肝一點都不膩，所有材料完美融合，自9.0推出以來，最小都食過5次。另一道 Pigeon，以三成熟的乳鴿搭配 Muscovado 黑糖脆皮，外層微甜焦香，肉質極嫩滑。乳鴿肉配上濃郁的肝醬汁和甜美的紅蘿蔔，細緻地平衡了整體味道。入口先是糖衣的香脆，繼而是乳鴿的鮮嫩和肝醬的濃郁，讓人回味無窮。Menu 其餘嘅推介菜式一定係burrata 同埋不得不提嘅意粉，水準一向高而穩定，每次來都令人滿意。係因為今日食完之後有感而發，覺得一定要寫返個Review分享。想推薦兩道9.0 menu 必試的菜式。…Read More

Everyone had a different favourite from the succulent ox tongue with crunchy onions, to the hint of chili on the eggplant covered in worm like rice crispies, to the fresh clams with a kick of sambal. The foie gras mini burgers were decadent with a perfectly paired chocolate sauce and hint of Asian flavour from the duck floss. But the burrata coated in tomato powder takes the top spot oozing with a surprise tom yum centre. Pastas were all excellent too. We recommend the crab pasta which was light and well balanced with yuzu. Skip dessert and have another starter instead. The tiramisu was good but perhaps a little too boozy for my taste. …Read More