影片
港铁东涌站 A 出口, 步行约10分钟
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开饭介绍
主打手工意大利面外，亦供应糅合现代风味的经典意大利菜肴。而温馨及亲切的服务，为你带来轻松写意的用餐气氛。
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营业时间
*星期一至星期五 : 11:30~22:00 * Set Lunch & all day Menu
星期六至星期日 : 10:00~21:30 * Brunch & all day Menu
星期一至日
11:30 - 22:00
以上资料只供参考，请与餐厅确认详情
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This is a hidden gem of a restaurant tucked away on the 4th floor of CityGate mall.The service, quality of ingredients and general feel of the place was surprising and I can't wait to go back again. We tried the March NSW menu for $700 for two and were blown away by the quality. This is borderline fine dining food but in a relaxed and casual atmosphere. Perfect for families too as their children's menu is of equal quality to the adult menu. My daughter's burger's bun was homemade focaccia bread. I highly recommend!
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此店标榜手工制pasta, 但你完全吃不到和spaghetti house或Pizza Express 有甚么分别，但它的价钱却绝对不平宜啊。最要命的，是味道的差劲，连大家乐的意粉也不如。我甚至怀疑他们只是把预先煑好的食物翻热，但却连温度也没有掌握好。此Citygate店平时生意已不好，我现在明白原因了。
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服务态度不得了，一入去摆抵份餐牌就走人，我地推住架婴儿车，但完全冇要问我地需唔需要婴儿櫈嘅意识，简直影响我地香港嘅服务质素，入面啲侍应全部都唔系香港人 ，啲服务态度原来要客人睇佢地面色做人真系难得一遇，态度差都算，野食简直系不知所谓，未食过卡邦尼意粉啲粉仲粗过啲油面，净系食到黑椒味愈食愈火滚😤谂住出去门口扫一扫夜缤纷个牌，然后个侍应行开喺到讲坏话，奉劝大家唔好俾间舖嘅装修外表呃到！食到一肚气！！！
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This Italian restaurant is located in Citygate Outlets in Tung Chung, focusing on providing artisanal pasta who are freshly made in-house. Arriving on the night, after the Christmas holidays, the shopping mall is quite busy still but unfortunately the restaurant is pretty quiet.Seated at a spacious circular banquette, the décor has a cozy, comfortable design reminiscent of a house in Italy, with arch columns, wooden beams on the roof, and brick tiles on the floor. Through the glass windows one can also see the kitchen where the pasta is being made.We order the Dinner Set Menu ($290 each). For the Antipasto, we start with Meatballs. Made from beef and spicy nduja, the three pieces of meatballs are tasty and juicy, with tomato sauce, some chopped basil and parmesan cheese. This is in fact the best among the dishes on the night.The other Antipasto is Proscuitto, with 100g of 24-month Parma ham from the famous Antica Corte Pallavicina ($55 additional). Not too salty, the ham is however quite dried even after the chef has drizzled some olive oil, which looks like it has been cut and left in open for a long while. Coming to the Homemade Fresh Pasta we choose Linguine Vongole ($20 additional) with clams, chili, garlic, and parsley. The clams are fresh and tasty, while the sauce is flavourful. The pasta, even though is al dente in texture, has entangled altogether. A bit of a let-down as the restaurant is showcasing its pasta.For the Principale, we have Veal Parmigiana ($80 additional). The breaded loin of veal has been deep-fried, and then added with tomato sauce and grilled mozzarella, with some chopped basil. A very large portion which we can barely finish even after splitting, the veal is soft and the crust not too thick. Quite nice.Last is Dolce, with both of us ordering Tiramisu. With lady finger soaked in espresso on the bottom, plenty of mascarpone on top and dusted with chocolate powder, it has all the right flavours but with a more rustic and homemade style true to the vibe of the restaurant. Nice.Service is good, with the staff friendly and interestingly all of them are not locals. Maybe targeting to serve a more international clientele because of its location? The bill on the night is $809 and good value for money. I hope the pasta can see more attention as it is supposed to be its key offerings.
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