影片
港铁西营盘站 B2 出口, 步行约2分钟
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电话号码
96848963
营业时间
今日营业
12:00 - 15:00
18:00 - 22:00
星期一
全日休息
星期二
18:00 - 22:00
星期三至日
12:00 - 15:00
18:00 - 22:00
以上资料只供参考，请与餐厅确认详情
呢间小店主打手工意粉，同埋创意料理😋但价格相对比较进取，份量都比较少3个人要食5-6道菜先够饱😣补充下先，其实铺头service唔错，无其他review写咁差 - Uni & Bottarga handmade pasta: $288用左海胆+乌鱼子，有啖啖海鲜鲜味手工意粉烟烟韧韧，仲有阵阵蛋香味👍🏻不过份量真系少，而且无乜酱汁，所以食到最后无乜味 - Stout Short Ribs handmade pasta: $268用左阔条pasta，亦都煮到Al denteShort ribs系牛肋条，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酱，可以中和下burrata嘅腻，唔错👍🏻仲有炸脆左嘅羽衣甘蓝，几特别 - Octopus: $228虽然卖相麻麻地🤣但其实味道几好㗎👍🏻个汁有少少辣辣地，味道有啲似花椒八爪鱼须肉质有咬口得嚟又唔会太韧，正 - Iberico Pork: $188用左黑毛猪，为左保持口感，煮到8成熟不过都系有少少韧，配埋酸菜一齐食都几夹 味道：🤤🤤🤤🤤🤤/5性价比：🤤🤤🤤🤤/5
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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!
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这次想介绍我很喜爱的餐厅，亦想推荐两道9.0 menu 必试的菜式。这间餐厅早于香港手工意粉未盛行时已经开业，今年8月16号正好是他们三周年。见证住他们由1.0 menu 到依家嘅9.0。新menu 10.0即将推出，所以想趁最后呢几个星期，推荐大家一定要试嘅Foie Gras Mini Burger和 Pigeon！Foie Gras Mini Burger以菠萝包皮包裹鹅肝，配上香甜的云呢拿洋葱酱、波特酒、微苦的黑朱古力，以及鸭肉松，每一口都层次丰富。黑朱古力和波特酒的微苦与甜，带出鹅肝的香滑，云呢拿洋葱酱更添芳香。鹅肝一点都不腻，所有材料完美融合，自9.0推出以来，最小都食过5次。另一道 Pigeon，以三成熟的乳鸽搭配 Muscovado 黑糖脆皮，外层微甜焦香，肉质极嫩滑。乳鸽肉配上浓郁的肝酱汁和甜美的红萝卜，细致地平衡了整体味道。入口先是糖衣的香脆，继而是乳鸽的鲜嫩和肝酱的浓郁，让人回味无穷。Menu 其余嘅推介菜式一定系burrata 同埋不得不提嘅意粉，水准一向高而稳定，每次来都令人满意。系因为今日食完之后有感而发，觉得一定要写返个Review分享。想推荐两道9.0 menu 必试的菜式。
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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.
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人生第一次写食评因为我真系未试过食一餐饭食得咁唔开心。我一早book左位(7pm)，准时到餐厅(大约 6:55pm)，一坐低侍应话今日full book，得一个钟食，要8点还枱，我吓一吓。。。因为我黎之前见过有人话walk in限1个钟，但我系有book位。。。Reservation email无写限时，仲写住7-9pm (2个钟)。成餐饭无哂心情食，完全enjoy唔到。我叫左dinner set menu for 2 (hkd 488/person)前菜overall唔错，海胆意粉比较淡味，鱼正常发挥。去到甜品tiramisu ，我已经无心情影低。成餐饭最心理唔平衡系隔离枱有人迟到，坐足大半个钟先落单，餐厅又接受。然后一到8pm，当时我另一边仲有一张空既2人枱，餐厅就安排book左8:15pm (3位)，坐住2个人系正我隔离，比哂压力你走。希望餐厅明白你每一句说话同行为，都会影响客人对餐厅既感觉，我自己就唔会做回头客，亦都唔会推介朋友黎食。2个人一共HKD1036，用餐时间: 约1小时5分钟
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