Linguini Fini (已結業)

好朋友话带我去中环试新美食, 我连openrice都无search就话好, 一于呢间!由于我对中环/上环既高级西餐厅系零认知, 心想放开怀抱一试又何妨? 况且我对食既要求系简单, 好食既, 要排队等多少个钟都没所谓, 好像咖X弄. 唔好食既, 免费请我食, 都没有下次, 这道理最简单不过.朋友其实都没有去过此餐厅, 都是朋友既朋友推介. 虽然是朋友既朋友推介, 但朋友绝对没有hea, 要知道星期五, 晚饭, 中环区......等, 找餐厅食饭都是较伤脑筋, 因此要订位是常识吧! 朋友预先订好了1945, 因为朋友怕我因最近失常的天气而塞车迟到, 预松了订枱时间, 真是非常醒目. (因为好朋友是女性, 总不能用窝心来形容, 哈!) 感谢上天听到我既诉求, 不但没有下雨, 车程还非常畅顺, 屯门到中环只需1小时, 1900左右便抵达餐厅. 入到餐厅, 情况极不妙, 可能还是happy hours, 又可能是星期五的关系, 8成坐位已满, 只有近电梯口对出位置, 非常不便. 朋友怕我们太早跟预约时间还有段距离, 于是提出到附近逛逛, 可是这儿是皇后大道中, 莫讲话名店, 连小舖都关门了, 因此我硬著头皮向侍应查询可否早点入坐, 而侍应竟乐意安排, 更没有规定我们时间还枱, 真是喜出望外. 赞!由于朋友和我都没有看openrice推介, 于是随便点了几道菜, LF Wings, Brooklyn Special(其实是Pizza), Arthur Ave Linguini With Clams. 𩠌菜一道道慢慢送上, 差不多快完成碟, 侍应便会端另一碟来.LF Wings其实和Buffalo Wings差不多, 够辣, 好味道.Brooklyn Special(其实是Pizza), 清新素食披萨, 有意大利水牛芝士(十分有弹性, 有口感), 配烤红椒和蒜头, 加上炸茄子, 谁也抢不了谁的风味, 而最高兴还有是我喜欢的薄批, 不会过饱.Arthur Ave Linguini With Clams, 我平常喜爱叫的一款便是蚬肉扁意粉, 因为蛋白质高, 保肝又能增进食欲,  而这道菜配蒜蓉和蕃茄果然令胃口大开, 吃罢我们便点了点品, 为是日画上完美句号.Dessert Broad 其实是由6款甜品(其中有款是生果, 应该不算甜品吧!)的迷你版组合而成, 有Tiramisu, Chocolate Cake, Blueberry Cheesecake, Almond Panna Cotta, Seasonal Sobretti, Fresh Berries. 当dessert on broad, 连在旁几桌的外籍人仕都为之羡慕(侧目), 我终于明白(体会)什么叫"眼濶肚窄"了, 低庆幸我既选择, 令我和朋友了解这儿最好味的甜品是 - 排名分先后Seasonal Sobretti, Almond Panna Cotta和Tiramisu, 哪下次我们便可以试Cheese Platter(呢个都算甜品???), 快乐的时光特别易过, 但我真系要投降, 幸而有我朋友倾力相助, 我地先无变成"大嘥鬼", 多谢!  继续阅读

系中环行街，印象中Linguini Fini评分唔错~~所以拣左佢，环境唔错~~星期六7点左右，只有4、5台客人~~待应俾我地自己拣位~~不过2个人唔好意思坐大Sofa位~所以拣左张4人台~~点左以下食物：烟熏鱿鱼沙律水牛城辣鸡翅大虾意粉面包就送上~~竟然系冻而且好硬好干…开始担心食物质素….烟熏鱿鱼沙律唔驶5分钟就上台~~一望就觉得好油…. 一入口…想吐出黎..劲咸…. 我平时食野都算浓味~~但真系接受唔到~~鱿鱼就唔咸~ 亦唔Un~ 但食唔出系新鲜~鸡翼接住上场~~拉番d分~~ 新鲜炸起~~ 再配辣酱、芝士酱~~但值得一提，旁边西芹又系劲咸…通常餐厅都系配新鲜西芹~点解依度咁特别…会系浸盐水到依一刻，我只系想快快食完快快走人~~意粉都好快出场~~意粉口感唔错~~但都系好咸….只虾肉质麻麻，唔新鲜一离开餐厅，我地都同意：永无下次帮衬 继续阅读

买了下午IFC看戏的票，于是有时间在中环吃个BRUNCH. Linguini Fini在皇后大道The L Place 1楼，不算难找。中午12点上到来没有很多人，基本都是鬼佬，无亚洲面孔。为何鬼佬吃个中饭都可以这么HIGH，题外话！ Linguini意大利文是舌头的意思，fini意思即为优质，餐厅旨在以超值价钱供应正宗家庭式意大利菜。要了一份HANGER STEAK& EGGS，一份NONNA’S SPICY SAUSAGE & MEATBALL麦包适合蘸上流心蛋黄伴吃，番茄则是本地农场种植的有机蔬菜，特别有清新番茄味。但是, 2块STEAK个人觉得烤的过老，无汁。相比之下，homemade sausage 和 meatball 会更有自己独特的味道。肉球和香肠的原料选用天然无激素的猪肉，吃的放心！ 少少辣，对于不吃辣的人来说，可能有些过辣。但香肠与肉球肉汁丰富，配上大量番茄和蒜蓉为猪肉调味。另外这家店环境几好，平日早餐都是匆匆打发，周末可以吃一顿悠闲的早餐十分惬意。   继续阅读

Linguini Fini, the very restaurant that emphasises on sustainability is launching their second round of family style Beast Feast. Promoting their nose-to-tail-nothing-goes-to-waste philosophy, the Beast Feast features a whole roasted Porchetta(suckling pig) and a few delicious dishes made with homegrown food. The feast is available for parties of 4 or more, priced at HKD498 per person and need reservation 48 hours in advance. Read on to see what's on the menu!The Beast Feast comes in a set menu, featuring a range of LF specials including a salumi platter, homemade burrata, whole roasted suckling pig, classic linguini fini Pomodori, homegrown vegetables and a dessert board filled with dolce.Before the feast began, LF signature homemade bread was served. This never change throughout the years, very classy and served on an anchovies can. Yet I always want them to toast the bread first, so the edge could be more crunchy.Salumi PlatterThe salumi platter is pretty much a must order item at Linguini Fini. I have this almost every single time I dined here. LF cures all their salumi in house. This platter features Lardo, Finocchiona, Picante and Lonza along with some appetite whetting Giardinera. Lardo (Right) was a thinly sliced Salumi with a jelly like texture that melts in your mouth. The Finocchiona (Back) was an interesting one. It was made up with rump, fatback and funnel which cured for 14days. The resulting texture was tender and juicy with a good oil content. It was slightly spicy and held great fennel taste. The Picante (Front) was my favourite. The pork loin was cured in salt and little chilli for 14days. It was a chewy and spicy piece with a strong pork flavour. The Lonza (Left) was a thin translucent ham, mildly salty with a sweet finish.Homemade BurrataThe homemade burrata tasted brilliant with colourful flavours. It was creamy, herby and milky. The tomatoes were sweet and juicy, a great complement of the burrata!Whole Roasted Suckling Pig "Porchetta"Tah-dah! The climax reached as Chef Vinny showed up with the cutest thing on Earth - a whole roasted Porchetta! Naturally glossy with a deep golden brown skin, the suckling piggie stole the spot light, everyone at the restaurant literally had their eyes on the pig!The suckling pig was one of the best. The skin was thin, crispy and smokey. The meat was utterly tender and meaty. The stuffing was very flavourful and herby, but tasted a bit too heavy for me.The Morstada was a wonderful sauce to go with the pig and the side dishes. It was sweet and mildly spicy.Roasted PotatoesThe roasted potato was my personal favourite of the night. It was so good that I almost (secretly) finished the whole plate by myself while the others having their focus on the pig. The potatoes had the most crusty edge and creamy inner. It was seasoned with simple salt, garlic and rosemary, but the combining flavour was heavenly! I went straight to food coma after this.Homegrown Organic VegetablesSweet beetroots, juicy cherry tomatoes and crisp grilled courgettes were served as sides. Always good to have some greens in a big meal!Classic Linguini Fini PomodoriIt would be weird to go to Linguini Fini without having a plate of linguini, so the classic pomodori was put on the Beast Feast Menu. The linguini was al dente as always, and the tomato sauce was nice with a spicy edge.Dessert BoardAn exciting dessert board with delights especially designed by Group Executive Pastry Chef Tracy Wei. This dessert board features tiramisu, chocolate cake, blueberry cheesecake, almond panna cotta, passion fruit sorbetti and fresh berries.The chocolate cake was quite nice. It was rich and moist but not overly sweet. Banana is always a good pair with chocolate cake. The Passion fruit sorbetti was a popular item on the board. It was icy, creamy and fruity.The tiramisu looks nothing like the traditional tiramisu. The cake looks as if it was very dense, but it was actually soft and moist. It was icy and sweet, with a strong coffee taste. The cheesecake was dense, creamy and was surprisingly less cheesy and filling than I thought!  继续阅读

Linguini Fini is part of the Homegrown Foods movement,  a pioneer of its kind in Hong Kong but lately it seems to have been forgotten a little - especially it's original mission.  It still house-cures all of their salumi meats as well as making in-house pastas via extraction machines,  or via manual method.  They also have a sister restaurant Posto Pubblico which was born before this concept,  and Stone Nullah Tavern does more trendier Chefy dishes with flair.   Over here at Linguini Fini,  they are doing a Pig's Feast promotion for $498 a head.  Basically if you come with a table of 4 or more,  you get a whole suckling pig and various other dishes to share!  ******************************.Salumi Platter - With Finocchiona, Lonza,  Picante & Lardo Fat -Also comes with some house Giardiniera pickles.  The fennel sausages were really awesome and moist but the Lardo Fat stole the show,  it was infused with the right herbs and salt and melts in your mouth,  it was up to the best of the Italian Arnad, Colonnata, Cinta Senese and Spanish Iberico Lardo standards.  Prosciutto ham meanwhile was a bit dry to my liking.  Overall package:   7/10.Bread Basket -.White Mersault Burgundy -The 2nd bottle was much more oakier but more balanced.  Drink up!.House Made Burrata Cheese with Tomato,  Basil,  Olive oil,  and Pepper -This Burrata is made of Mozzarella, Mascarpone and Ricotta cheese and is huge.  I have had this many times,  it is still decent albeit less Mozzarella-like than the usual offerings,  but more like a Burracotta in taste.  The succulent and sweet home grown tomatoes were actually my favourite component in the dish!  ~ 7/10.Homemade Spicy Pork Sausage with Roasted Garlic Mostarda - $108This sausage seems to have grown in size !!     .Brooklyn Special Pizza - with Fried Eggplant,  Roasted Pepper,  Garlic and Mozzarella Cheese $248 18"Remember Pizzeria Pubblico?  This is now back inside Linguini Fini.   This pizza was so big and based on the New York style pizza base.   .Spaghetti Pomodoro -House extracted and cooked to a very Al Dente state.  Served with some pretty sour tomato sugo and basil.  It was quite refreshing.   ~  7/10.Fazzoletti pasta with Nose-to-Tail Ragu from Pork Testa,  Veal and Beef Oxtail - $198A signature dish here.   I thought the pasta sheets got thinner than in the past,  which made them susceptible to being slightly overcooked too soft.   Other than that,  the ragu sauce was still rich and herbal,  topped with grated Parmigiano Reggiano cheese.  ~  8/10  (except the egg pasta can be cooked to be less flappy).Roasted Suckling Pig Porchetta -Wow, it had a thin crispy skin and the aroma was the best of it's kind.  The stuffing was very fragrant with the herbs.  The meat was also tender and meaty for once -  this was definitely one very high quality pig and with the sheer size of it....  I can't believe they give it out for only 4 people's reservation!  Super addictive and done so well.  Actually the skin being wafer thin was so Cantonese-Chinese than Italian or Spanish or Portuguese style,  but somehow they pulled off this trick so well.    ~  10/10.Roasted Potatoes with Rosemary and Sea Salt -Done decently well with some crispy edges and well seasoned.  A lot of places stuff up this simple carb dish in Hong Kong.   But here they did it reasonably well.  ~  8/10.Roasted Homegrown Organic Vegetables -Some veggies with the meat never hurts...Dessert Platter -Tiramisu,   Chocolate cake,  Blueberry Cheesecake, Almond & Berries Panna cotta,  Mango Sorbet with Fresh Berries.   The tiramisu is definitely different to the past wetter version in a chocolate cup -  I prefer this one better for the right texture and taste.  The Sorbet was refreshing and strong in taste.  Overall,  Tracy's desserts here have improved gradually and I actually am starting to enjoy them heaps!    ~  9/10*******************You need to book this Pig's Feast by 2 Days Notice!    继续阅读