Motorino (些利街)

营业中

休息中

It's one of my favourite restaurants in Central. They baked the pizza with a stone stove which gives a slightly charcoal flavor to the pizza. The dough is not too thick, so it won't feel like eating bread and it's laid with thinly sliced parma ham for HKD188! The pizza is quite large, so in my opinion, one pizza is good for two people. However to play safe, we ordered an appetizer as well, meatball with tomato saurce. The saurce is quite thick with a strong taste of tomato, the meatball is cooke

除夕晚跟友人在中上環一帶，不願吃昂貴的除夕套餐，便事先致電了好幾家餐廳問有沒有a la carte。想起食友早前來Motorino說餅底改善了，恰巧它沒套餐，我們便去了吃Pizza。坐下侍應便給我們送上除夕夜的免費香檳和飾物。Cockle clam Crostino al bianco ($118)，蜆份量挺多的，白酒汁味道清，沾染蜆鮮甜後讓人真想把碟捧起，咕嚕咕嚕喝下。Today's special Chicken Wings，雞翅惹味香口，皮微微帶脆。Colatura Di Alici($168)，上面的車厘茄鮮甜極了，加上紅蔥和鯷魚等，很是豐富。Off Menu 的Four Cheese pizza芝味十足，愛芝士的友人吃得津津有味，推介。餅底的確改善了，不像之前來吃時那般太濕軟，切開會融爛。不過底下還是焦了點，焦味重得有點把食材的味道蓋過。希望下次來時會吃到更像樣的拿坡里薄餅。吃過2013的最後一個Pizza，也祝大家新一年繼續快快樂樂。

Pizza是我最喜愛的食物之一。Motorino是由紐約開過來的比薩店，而香港店是亞洲第一家分店。Motorino供應意式Neapolitan pizza，用一個明火大烤爐來製成，曾經被New York Times的食評家 Sam Sifton 評為全紐約最好吃的pizza。Motorino的pizza 餅皮做得很鬆軟，吃了一整個也不會覺得頂胃（其實正宗的意大利比薩是一人吃一個的，所以比薩餅皮做得夠柔軟非常重要），帶點微微的燒焦味，很有水準。There are times when all I want to eat are pizzas. Fragrant cheeses and other enticing ingredients served on tasty pizza doughs, what's not to like about them? The search for the best pizzas has brought me and my friends to Motorino, a pizza joint which serves Neapolitan cooke

Disclaimer: I was invited back by the restaurant after they saw my previous review where I highlighted my bad experience with their service the first time I was there. It was my first time getting such an invitation and made me realize that people are actually reading my reviews.   I was surprised and intrigued at the same time so decided to come back with my hubby to give them another chance. When I got there, it seems the staff were expecting me when I told them who I was and prompted seated

We were excited to hear about a new place that served authentic New York style pizza and went there one weekday evening. It was a bit hard to find at first but it's one of those restaurants under the escalator to mid levels. We were promptly seated and after taking a look at their menu, we decided to try the octopus salad and margherita pizza. We started to notice that the service here was amiss when we asked our waitress on the kind of beer they had and she had no idea what we were talking abou

I'm a regular at Motorino. I always do a pizza take away, so can't comment about the dine-in experience. However, from experience of having to wait for my takeaway, I can tell you that the staff is extremely nice and friendly. Given that I go there regularly, they know me, but  I felt the friendliness even when I went there the first time.I have had their margherita, sopracetta picante and their Parma ham pizza. I like the tomato base, so prefer margeherita and sopracetta picante.i read some oth

We ordered only three dishes here 1. the meatballs - very good - three nice plump ones with a gorgeous red marinara sauce and a garnish of basil. Perfectly done.2. Marinated beet salad - yummy beats with red onions, pickled egg and anchovy. Quite a heady combination but well done. Would be even better with some greens?3. Pizza Colatura di Alici - Ummm this is not pizza. And this is certainly not New York style pizza. The pizza base is cooked without any base sauce - no red marinara, no bianco. W

Motorino，賣的是拿波里薄餅，曾被譽為紐約最佳薄餅店，來頭可不少。近月，它終於來港開店，這是海外的首間分店，為食的香港人當然是趨之若鶩，紛紛來到朝聖，店子一下子成為極火爆的熱點。對新店觸覺敏銳的拔兄早早已吹雞，要拉大家前來見識見識。由於店子面積細小，而且又不設訂位，絕對是一位難求，所以要來朝聖，也不是一件易事。經過一波三折，前來途中被拔兄的Whatsapp轟炸，「Hurry、Run、Slow Down、Hopeless。Quick」等等的字眼此起彼落，快要弄得大家精神分裂，幸好最終還是吃得成。店子很嘈吵，大家難以討論，點菜的功夫繼續交由拔兄負責。以他的作風，大概也會是把店家的招牌菜色全都點上。在侯餐之時，我們也走去見識下烤薄餅的爐子。有專門的烤爐，用上櫻桃木去燒，相信薄餅的質素應該不會令人失望吧！前菜來了，有兩款，分別是蕃茄醬肉丸以及八爪魚薯仔沙律，前者的肉丸口感鬆軟，沾上微酸的蕃茄醬，很是開胃；八爪魚薯仔沙律感覺也挺好，至少八爪魚粒是爽口，薯仔粒亦是粉嫩，兩款均吃得滿意。大家最關注的，自然就是主角的Pizza，是晚我們柯打了四款。有卷心菜薄餅，看其漲起來而又帶點燶邊的賣相，似乎

星期六晚大慨8點黎到, 由於冇得book 位, 要等大概20分鐘先有檯. 個manager都幾識做, 問要唔要野飲一路飲一路等. 張櫈坐得麻麻地舒服, 音樂都幾大聲, 傾計有d困難. 到睇餐牌先知原來淨係得pizza同小食叫. Meatball: 估唔到咁大粒, 個presentation都幾靚. 原來係豬肉丸. 肉質唔夠實但味道不錯.Marinated beet salad: 好味. 估唔到會有隻烚蛋響面, 仲要係有少少流心. D beetroot 粒同出面食的唔同, 爽爽地個texture好好. 雖然係腌左但味唔會太濃, 連埋ricotta salata食好好味. Anchovy好在唔係好鹹. Cremini Mushroom Pizza: 好大份. 淨係切開左4份. 食起來亦有難度. 一攞起d 水即刻滴晒出黎. 成個pizza好濕. 底薄但個邊好厚, 有幾塊個底好燶, 食落好苦. Pizza質感食落似食緊中東包. 個人同朋友都覺得都係小脆的pizza底比較好食. Margherita Pizza: 都幾失望. 茄醬唔夠, 芝士份量夠, 但芝士味唔濃. 同樣pizza整體都係好濕.

第一次吃拿坡里式披薩是在意大利的拿坡里。意大利最好的披薩來自拿坡里，全世界最好的披薩來自義大利, 2012年5月吃過第一口全世界最好吃的披薩著實念念不忘, 希望他朝有日在香港這個美食天堂可以重拾那種令人著迷的味道 ...... (先送上在拿坡里當地一間享負盛名的披薩店所拍的照片)[ 題外話: 始自1870年的「Pizzeria da Michele」，一直以來只在拿坡里一枝獨秀。此店在日本惠比壽也有分店, 好像之前有食家都介紹過日本那間了... ]意大利之旅過後, 在上環的208 Duecento Otto吃過她的LUNCH SEMI-BUFFET, 感覺她們的披薩跟拿坡里的已有7成相似, 只是口感上乾了一點, 但整體上是滿意的。直至在我的生日晚上, 男友帶我到MOTORINO 慶祝, 我竟然吃到跟拿坡里披薩有9成相似的Napoli Pizza!! 餐廳風格比較隨意的, 配以昏暗的燈光, 和男友來吃晚餐還是不錯的。侍應都說流利英語, 禮貌端上餐牌及簡單介紹菜式。店內還有兩位較高級的女侍者, 笑容滿面, 整體環境感覺輕鬆。好了! 點菜時間...... 回想起意大利的「Pizzeria

Due to their reputation in New York so we now have chance to try in the Hong Kong Branch, usually crowded most of the time; however disappointing facts drive us not to go back again. Last Friday which is a public holiday, my friend and I went there and ordered Prosciutto di parma ($158), a green salad ($68) and Pellegrino sparkling water. We were so disappointed, because the pizza tasted bad and wet, sticky, very dark at the bottom and burnt on the side. The green salad was even worse, not fresh

繼續努力清4月的食評，這間被譽為全紐約市的最佳薄餅的Motorino，甫開張就給吹捧到如有薄餅界的超新星，少不了引起為食之士的垂涎，令人充滿期待!　其實早在4/12，我已相約一班食友拜訪，只是新店實在太火爆，我們未能在限定時間內達到人數過8成之要求，眼白白將店內相當有限的吉檯相讓... 還好當晚改去吃另一間pizza店Gigi也算滿意。之後大家仍沒放棄，約定4/22再接再厲，星期一的食客不如週五的多，加上大家都特意提早收工，又跑又趕得氣喘，皇天不負有心人，終於得到一張8人大檯了! 雖然來自紐約，Motorino主打的卻是拿坡里薄餅，店內的柴火烤爐亦是特色icon之一! 據講店內食物取材都很嚴謹，水牛芝士、橄欖油、火腿等皆是由意大利直接進口，令人期望更高了!　辛苦達成任務，T兄又開心啤一啤，不過這裡沒有Gigi的HH買一送一優惠，且沒多少非酒精類飲品選擇，我與其他人就沒有選點飲料了。大概我們點的酒水不多，菲/尼藉的侍者態度麻麻，不斷指出我們點的食物不夠吃、不夠分、不夠飽，但事實當晚8個人分享兩款前菜、四個pizza，再加兩個甜品，真的飽喎! 　肚餓了，首先品嚐前菜的Meatballs b

香港是美食之都, 大家不用四圍飛, 也能夠盡享世界角地的美食. 不同的名店, 名廚也會來到香港開設分店, 最新一家就是Motorino. 店子是由比利時名廚Mathieu Palombino在2008年開設, 第一家店是在Brooklyn, 也曾經再2010年及2011年得到過米芝蓮Bib Gourmand的榮譽, 不過就已經結業了. 現在店子在紐約有兩家分店, 分別在East Village及Williamsburg, 香港店就是首家海外的分店.Motorino可以解作小型電單車, 其實就是跟店子的風格很相似. 為了快上快落, 店子是不設訂位, 客人只能夠在店外排隊等位. 也由於講求效率, 要起碼有八成的惠顧人數抵達才能夠入座. 當然, 明白到這個安排是令到客人的流動量是更快, 也無可厚飛. 結果是晚要一眾朋友們連跑帶跳的趕上來, 才能夠勉強湊夠合資格的人數. 在此建議大家如果想來吃的話, 最好還是三四個人來吃好了, 人太多, 要找到相連位的難度就更加大.這裡其實是小店, 座位不太多. 那個石爐就在廚房內, 根據資料所講, 是用上拿玻里運來的石塊砌成, 薄餅只需在石爐以400度- 4

We’d been looking forward to going to Motorino ever since we heard it had opened. Another ‘no reservations’ place, we armed ourselves with patience and a drink nearby as we eagerly awaited our table – an hour’s wait on a Saturday night at 8pm. Well worth it. Motorino serves, along with 208, the best pizza in Hong Kong. For starters, we shared a Roasted Mortadella. Our waitress’ brilliant suggestion to add mozzarella di buffala intensified this already flavourful dish – a very promising start, my

自問對pizza算不上迷戀的程度, 但不知怎的每得知連鎖店推出新批, 或是有新專門店上場, 又蠢蠢欲動了, 不論是美式超巨型的份量, 芝心系列, 還是傳統意式口味, 都不難得到我的寵愛。 近日在社交網站被相中那個燶邊pizza深深所吸引,其後又在雜誌上看到介紹, 教人難以抗拒, 心急得馬上訂位, 怎料卻換來一番失望, 店子只接受walk in, 這當然無阻一試的決心, 畢竟為了吃也不介意花點時間等。不說不知原來店家在紐約擁著極盛的名氣, 更被譽為全紐約市的最佳薄餅, 引來不絕的人龍, 更於上月進駐香港, 有幸成為跨出海外的首站, 想必是看中了那國際化和美食天堂的形象吧? 據知開業初期還找來星級大廚坐陣, 確保食物品質云云, 食材既是菜式的靈魂, 真不能馬虎, 嚴選最優質地道的材料, 如水牛芝士、橄欖油、火腿等皆是由意大利直接進口, 充滿地道風味。 整個格局極富時代感, 牆身由綠白兩色的條子交錯而成, 襯上復古味濃的吊燈, 還有那放著小擺設和酒樽的木製層架, 頓時多份悠閒感, 地方不特別大, 約可容納60-70人, 長形的大廳盡是小方檯, 靠得稍近, 近門口和入內位置是零星的吧座, 三五