No.5 Italian (已結業)

舊同學敍舊, 當然找–間清靜細小的店, 容易傾偈.店子氣氛不錯, 燈光不算太暗.頭盤是Parma Ham伴Rocky菜, Parma Ham帶有少少脂肪好香, 再配Rocky菜一起吃, 好滿足.湯我叫了洋葱湯, 好濃, 洋葱絲好多有口感, Good!隨着叫了紅蝦蕃茄汁配意粉, 兩隻中size的蝦好鮮甜, 意粉質地硬度適中,再配番茄鮮甜汁美味.又order了雜菌忌廉意大利飯, 菇菌香味撲鼻, 不錯選擇!甜品要了Tiramisu, 略為過甜, 份量相當多, 一份足夠2人份量. 

Went to tai hang for lunch with two other people and wanted some western food so we decided to come here.The menu price was in Euro.First impression: very cosy and good atmosphere, absolutely love it. it has an open area as well. loved the deco as well. because it is not a very big place, you can see the chef cook as well. Food: averageLobster Risottomaybe this is one of their new dishes as we were asked if there could be any improvements at the end. (Also saw them tasting the food in the kitche

好友話想試大坑No.5 Italian，小妹上網睇完食評，好壞參半，心感不妙。再加上小妹一向不太好義大利餐，嫌佢味道濃且偏鹹。因此，呢一餐小妹抱著最壞打算而去。誰知，結果卻令小妹大感意外﹗餐前自家製麵包新鮮鬆軟，有兩款，一款是普通白麵包，一款是竹炭麵包，蘸上自家製意大利傳統的自磨蒜蓉白豆醬，味道非常特別。新鮮蕃茄；羅勒配新鮮手造麵包開胃醒神且香脆爽口的意大利式餐前小食也。多士烘得脆卜卜，上面鋪滿鮮甜奪目juicy的蕃茄粒。蕃茄粒混合了蘿勒，再以橄欖油浸漬，大口咬下，蕃茄的酸、蘿勒的香和多士的脆搭配和諧而完美﹗若用以佐酒，必定更佳，惜我哋非杜康之輩﹗凱撒沙律伴風乾火腿及溫泉蛋除少鮮爽沙律菜外，配料還有常見的惹味蒜茸包粒，以及半熟濃香蛋味的流心溫泉蛋。輕輕攪拌，鮮黃蛋汁湧出，與其他配料混合。沙律醬是以蛋黃混合自家磨的銀魚柳粉製成，香滑之餘滲出淡淡魚香，再加上上幾片巴馬火腿及撒些巴馬臣芝士，清爽中帶鹹香味，層次豐富，口感味道即時昇華。煙三文魚酸忌廉水牛芝士薄餅(8吋)賣相頗吸引﹗8吋薄餅共有六件，每件均有一片頗厚身而鹹香味鮮的煙三文魚、適量Creamy而香味濃郁的水牛芝士、少量酸忌廉及一粒酸

The food is amazing - very authentic italian with some asian ingredients.To be honest - i can not understand the bad review, the food is define and value for money very good.There a dishes around 100 HKD, for sure if you take expensive seafood pasta, you will pay everywhere in HK over 200 HKD.The pasta is "al dente". Unfortunately pasta in HK is overcooked, thas it seems people think "al dente" pasta is hard. IT IS SUPPOSE TO BE LIKE THAT!Great location - staff very helpful and friendly and the

星期六下午來到大坑的No.5 Italian ，知道它是五谷串燒的同系店其實在心裡打了一個折扣，五谷串燒屬於只可以去一次那種水準，叫人對他們的出品有點戒心。果然甫坐下便見到有一名女侍應是穿著五谷的TEE…No.5 Italian 和五谷串燒兩家舖是打通的，可能覺得這邊不夠人手便客串一下吧，但卻予人不太認真的感覺。這裡標榜的是手造意粉，質地果然也不錯，有咬口，烹調的時間也適中，不過份量較少。每天都有一些off menu 的菜式寫在黑板上這天有Scallope with beetroot risotto, beetroot造成糊,混在煮得剛好的risotto，可以說得上很美味而且很少見這種材料這種做法，有花過心思。還有一味是fish stew 以為是全魚，原來是一味海鮮湯，有蝦有蜆有帶子有魷魚， 很鮮味， 不過價錢略貴， 賣＄188。薄餅也是這裡的名物,我們點了White truffle, Parma ham, rucola tomato sauce and buffalo cheese pizza,餅底很薄， 夠薄自然夠脆 ；也試了一款牛類charcoal beef， 外層燒成一舊炭的樣

I just register this account to write about this.To be Honest, this is hong kong Italian food.Cha chan teng type of homemade pasta for 235HKD, thats a pretty rip off.Me and my friend hangout at this district alot, and we thought "ohh this looks nice let try!!!"But the result is discouraging me to try new things in HKWe ordered quite a few thingsSpicy sausage prawns saladHome made pasta with watevaCarcoal Beefandcan't be bothered to try dessert1. Salad,Sausage is ok its Spicy.Prawns are FROZEN IE

因著見到各方推介這家是handmade pasta & pizza, 所以專程去一試.餐廳環境尚算舒服, 首先打開餐牌, 最吸引的不是有什麼菜式, 而是價錢全是歐羅, 第一感覺有點特別, 但在餐牌底則寫著是港紙一對十, 我想如此綽頭, 要玩就要玩到盡, 結帳收歐羅, 或以當日匯率計算, 不然, 這個好多餘, 無聊, 而最搞笑的是WINE LIST 又用回港幣價錢, 好唔夾囉再論食物, 當晚點了墨汁麵及Ernest style pizza, 原先想點homemade bread, 但waitress 話餐已有跟, 可以試咗, 唔夠再點, 那好, 有就試試先, 費事浪費, 首先上來的是 pizza, 沒有驚喜, 唔夠芝士, 餅底做得很薄很脆, 但絕不是italian style.至於好期待的意粉, 第一口就是失望, 而且是非常失望, 本身意粉的質地不夠好, 是麵糰未搓得好所致, 而且亦煮不到 Al Dente 的口感最後諗住就比多個機會佢, 點一個 expresso macchiato, 誰知waitress 不明我要什麼, 搞了一輪才有另一個 waitress 識得應我, 咖啡來到, 完

前幾天在臉書有食友post了在大坑新開的雪糕店的照片，做法很特別，所以很想去試，也正因如此，我們就決定在大坑先找午餐吃，然後才去雪糕店吃甜品。上次來吃乳酪的時候經過這家餐廳，已被整家餐廳的感覺吸引，是很有英倫風格的悠閒小店，不過那天趕時間，沒時間吃。餐廳不大，大概只可以容納二十多個人，走casual dining路線，有一個小天井的後花園，如果天氣好的話可以坐在外面，有一把大的白色陽傘，不會曬，不過是日有點熱，我們還是選擇坐在室內。廚房是開放式，可以看到廚師在準備食物。訂了十二點半的檯，當時餐廳裡只有一檯客，可能是剛營業的關係，所以店員都似乎忙著準備，過了一會兒也沒有人主動拿餐牌給我，有點備受冷落的感覺。餐牌設計成卷畫的模樣，像以前的皇上詔書般，很特別。除了餐牌上的菜式之外，牆上的黑板寫滿了當天的廚師推介。餐牌裡的價錢都是以歐羅定價，最初不確定他們是不是每天都以最新的匯率去計算，不過結帳時看單據就發現與我預想一樣，只是簡單地乘以十就是港幣的價錢。山羊芝士、火箭菜配白松露蜜糖(€9.8)。一向怕吃苦的我，其實也怕吃火箭菜，本來以為只是作伴碟的菜，沒想到上檯的時候是一大盤，多得幾乎忘記了還

I lived near by and this place always had a very nice aroma so we decided to try it. We ordered the daily specials of salad, spicy sausage and prawns, fresh made seafood pasta and charcoal beef. *starters* salad: fresh ingredients okSpicy sausage and prawns: the prawn was tasteless 😔 not to do with the seasoning but the actual thing is blanched and frozen to death. The sausage was spicy and nothing else*main course* Charcoal BeefWhen it arrived, it seemed the idea was to cover the apparent beef

I tried this place once in June and I must admit the food was tasty. So I made my second booking on July 3rd for a table of 6ppl on July 14th. I called twice (July 6th & 10th) trying to squeeze in two more people and they said the restaurant was fully booked that night and therefore, I kept my original booking for 6ppl.On July 11th around 9pm, I received their call telling me that one of their staff made a mistake and they actually have a private party on July 14th and therefore, no tables ava

My friend recommended this place. As we had no booking, so have to sit outside /outdoor. pasta with black truffles and sea urchin! DeliciousPizza with truffles I think its called JohnnyI also had a glass of house red and a salad, service was super friendly Will definitely come again to try others

又見到有新餐廳...唔洗諗, 即試!!! 入到間舖, 地方唔算好大, 不過氣氛唔錯, 裝修雖然簡單, 但時尚感十足, 型!!!望望個menu先, 好似唔係好多嘢食咁, 所以即時叫waiter哥哥介紹吓! 順便一讚, waiter哥哥D service認真唔話得, 有問必答, 佢話因為個main course耐唔耐就轉, 所以冇放落個menu度... 有得食~~~ 蜜桃火箭菜沙律 - 非常新鮮, 蜜桃好鮮甜, 又酸酸地...好開胃, 從來唔食火箭菜嘅我差唔多清左大半碟!吞拿魚他他沙律配黑莓醬 - 呢個又係期間限定, menu上面冇...D吞拿魚他他配青瓜沙律一齊食, 唔會太溜.自製麵包 - 阿waiter哥哥話D麵包係大廚自己搓ga...即時諗起"千杯不醉"入面個吳彥祖...wakakaka...不過係好食嘅!鯷魚墨汁茄汁薄餅 - 呢款pizza比較少有, 唔係度度食到, 阿waiter哥哥話個餅底都係大廚自己搓, 唔怪之得又薄又脆...最怕食P沙黑個D薄餅又UN又厚!!!比目魚 - 到main course! 淨係睇佢個顏色同賣相已經覺得好好食!!! 個肉好鮮嫩, 一D都唔老, 個紅