MICKEY_LI
正宗意菜
MICKEY_LI
Level 3
2019-06-22
521 views
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成日想話食人氣王pici, 今日終於食到!


七點去到,唔駛等,好正!環境好靚,燈光有d情調ge, 但有少少嘈,容易聽到隔離枱講咩。


小妹兩個人叫左menu for two!


Appetizer
Bread 
Bread 
Green  salad
Green  salad


個包有温度,軟嘅,不錯!Salad 好fresh!


Main courses

Chitarra
Chitarra


小妹個人比較鐘意呢個,意粉質地係有d唔同嘅,比平時食個d有咬口d, al dente! 蝦好足料,係彈牙嘅!

Tagliolini
Tagliolini


呢個係signature dish, 小妹去過意大利,知道佢地d意粉偏黃偏重蛋味,所以呢個係幾authentic 嘅!不過truffle 味就弱d!


Dessert
Panna  cotta  &  tiramisu
Panna  cotta  &  tiramisu


大推呢個tiramisu, cheesy 得黎又唔膩,仲有酒味㖭!


總括而言,cp值高,環境又舒適,食物有質素保證!


The above review is the personal opinion of a user which does not represent OpenRice's point of view.
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想回應下你話意大利既意粉偏向重蛋味(其實都牽涉少少你話意粉顔色偏黃呢樣野): 傳統來講其實只有北意既人係整意粉果陣先會加鷄蛋,因爲有別於南意出產到durum wheat, 北部出產既小麥屬於soft wheat,protein相對較少,就甘用水+麵粉,整出來既意粉會淋d,mashy d,所以就會加埋鷄蛋落去整dough,有番多d protein,甘意粉整出來就會彈牙d,容易做出al dente既效果。當然,時至今日,一講起fresh pasta,就算你買料自己整,就算你用既係semolina (就係上面所講,南意會出既durum wheat麵粉),好多人都會加蛋落去,一來睇落d意粉有蛋黃甘既鮮黃色,的確好好,二來意粉仲會更加彈牙 [但通常呢類意粉都會有另外一個名,叫做fresh _egg_ pasta / pasta all'uovo];但如果你有試過南意既意粉(e.g.食評呢間野都有賣既orecchiette 耳朵粉,甚至係超市買到果d講明話係用durum wheat / la semola di grano duro整既意粉),果d雖然因爲無落鷄蛋而呈啞黃色(因爲semolina本身都係黃黃地色),但其實彈牙既程度絕對唔會差過有落鷄蛋果d。
2019-06-23
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Ratings
4
Taste
3
Decor
4
Service
4
Hygiene
4
Value
Recommended Dishes
Panna  cotta  &  tiramisu
Chitarra