比薩意大利餐廳 (已結業)

上星期同老公慶祝拍拖記念日.. 原先諗住去半島露台餐廳.. 但book唔到位.. 咁又諗起呢間意大利野都唔錯(之前黎過兩次).. 咁就黎左呢度今次我地叫左一碟鵝肝、煎羊架、橄欖油扁意粉同雪糕朱古力蛋糕..我覺得餐前的麵包仍然係好似我上次黎咁好食.. 正~~ 之後就到頭盤鵝肝.. 一上碟.. 我真係俾佢嚇親.. 隻碟好大.. 但嗰兩件鵝肝既size真係細得駭人.. 每塊只有比手指公闊少少.. 我同我老公都對望左一眼.. 從未見過細得咁可憐既鵝肝.. 之前食過咁多間都唔係咁架喎.. ($188.. 都唔太平呀.. 點解咁細架??) 雖然鵝肝煎得ok.. 份量完全唔合格!! 食完鵝肝後.. 我同我老公幾擔心碟羊架呀~~ 好彩..份量都算多.. 雖則唔係好大件.. 有4件咁多呀.. 仲有都好好味.. 好多汁亦有羊肉味.. 正!!! 挽回不少分數~~不過碟扁意粉就真係好清.. 材料真係得橄欖油同松子.. 但味道算唔錯.. 之前兩次都係食carbonara..今次特登試下第二d.. 都ok的~~最難食既就係嗰甜品.. 雪糕係H記雪糕.. 唔錯.. 但個蛋糕真係硬過鬼又冇朱古力味.. 超難食.. 差

之前睇到呢間餐廳既食評幾好,仲可以拎埋生日蛋糕出黎,所以我男朋友生日就揀左呢間餐廳同佢慶祝~早幾日bk定台,電話中既R經理都好有耐性聽我想點安排surprise比我bf~我想早兩日擺定份禮物佢都好樂意~~我仲預先order定個tiramisu,叫佢地幫我插定枝蠟燭拎出黎,而當晚佢話佢唔係到,會叫K經理幫我跟~去食前一日,k經理打黎confirm booking,仲問我使唔使加個生日牌比我bf~我梗係好啦~到左當晚,唔算多人,佢地安排我地坐最入既窗口位~放低menu後,我同bf唔太識叫,k經理不厭其煩咁每一道菜去介紹我地聽~非常好~order左兩個5 course sets, 頭盤前菜都幾好味,係main course兩個意粉麻麻,我地叫左angel hair同一個homemade蛋noodle,兩個都只係麻麻...佢地收哂起野就有waiter問要邊款甜品,我心諗我地已經好飽了,最初都唔知個set係有埋甜品仲order左個tiramisu都唔知點食...為左唔比bf知都揀左甜品cheese cake~點知K經理拎個cheese cake過黎已經加左塊生日牌,仲同我bf講"生日快樂"~我都

與好友每月一次的敘會，今次揀選九龍酒店的比薩餐廳。餐廳的位置好奇怪，經過"倚窗閣"後面才到The Pizzeria。地方不大，座位之間較擠迫，當日又好旺場，有9成滿，幸好在訂位時已要求安排窗口位置，感覺上沒有壓迫感。與其他食友一樣，先上一藍麵包，除了牛油外，還有橄欖及焗製的蒜頭，也不需多介紹。其實每次與這位好友飯敘，基本上會點鵝肝、Carbonara、Risotto及每次兩款飯後甜品，今次也不例外。煎鵝肝-沒有煎得金黃外層，已顯明不夠香脆；入口亦不融化，質地有點實，沒有甘香脂肪口感，有點似食豬潤感覺。Carbonara是餐牌上沒有的，吃均好多餐廳的Carbonara，這間水準算高。一看賣相已知應該不錯，果然沒有走漏眼，忌廉蛋汁混合了香濃的芝士煙肉，還灑上點點蕃茜，色香味俱全。Risotto看似較為濕潤，入口的軟硬度尚可；而Black Truffle看似是木耳，其實菌類應與Risotto好匹配，可借這碟菇味重得來帶點點苦澀味。甜品是開心果朱古力餅、Panna Cotta及紅豆、雲呢拿雪榚。雲呢拿雪榚上放了朱古力餅，兩者應是好拍擋，但這個餅的朱古力味道不夠強烈，帶不起一濃一淡效果。好友的P

had dinner last night. had a 5-courses set dinner and one seafood linguine. 3 small pieces toasts with mushroom on the top. quite good. fried eggplant layered with cheese. tasty but very heavy. a minestrone soup. so so. the main course we selected veal shank. so tender and delicious. dessert had traditional chocolate cake and raspberry sorbert. rich choclate and raspberry. delicious. the seafood pasta had many fresh squid, calm, mussels and shrimp. tastes good too.

又再令人如此難以忘懷的生日飯，此餐廳經理也把客人難以忘懷的記起。話說前日食咗餐完全唔掂生日飯，令我越講越唔開心，不禁想起兩年前這裡，昨晚同朋友即興再來回味一番。一入門口見番上次個位經理，態度依然親切殷勤，講起小妹生日大日子，事隔兩年沒有來，特別再來慶祝，請經理推介一下，希望食番餐好嘅。先來好細心問我哋餓嗎？唔太餓我哋兩個人食得唔多，但我都係特別想食意大利飯，介紹雜錦海鮮意大利飯加本月精選銀鱈魚五道菜晚餐，我要杯白酒，朋友唔太飲酒但想要杯酸酸甜甜少少酒味，經理特別tailor made給她。此時當然食一坐就有嘅一籃麵包，款式多特別喜愛成個蒜頭配合在包上零舍香，我同朋友都好鍾意。烘多士番茄碎/蘑菇碎－好好食(從來唔番茄嘅我，初頭以為是煙三文魚碎所以放心食，食完先知係番茄)意式生牛肉－呢排牛肉貴切得好薄，但都好味，唔錯！匈牙利牛肉湯－送埋嚟已經聞到一浸香濃味，飲落味道清香又唔太濃雜錦海鮮意大利飯－真好食，海鮮幾新鮮，帶子同蝦size適中，蜆都幾多，飯味好香比鵝肝飯好(這時經理走來問意見，還記得我上次食鵝肝飯，記性超強，厲害！)銀鱈魚配香檸紅花汁－魚紋幼細嫩滑，但配料醬汁較為太淡，感覺無乜味，

babe大日子，選了這裡慶祝。環境一流，十分浪漫，可以靜靜聊天，服務十分周到，常常換碟、添水，又友善地幫我們拍照。頭盤: 煮青口($158) - 青口細細隻，配以小蕃茄，鮮味十足，略嫌份量太少主菜: 海鮮意大利飯($198) - 軟硬度適中，用料十足，好好味!海鮮雲吞配龍蝦汁($158) - 也是軟硬度適中，個汁好好味!甜品:Tiramisu ($78) - 用杯盛著，像一杯雪糕新地，不過味道不夠香濃，略為遜色，兩個人share份量不太夠總括來說，babe和我都很滿意，一定要再來匯豐恆生九折、Compass Visa八五折

On a typical busy workday lastweek, my sister and I came here for lunch. I was immediately attracted to this restaurant upon setting into its quiet, relaxing atmosphere after crisscrossing through the noisy buffet dining area. Including our table, only 4 were occupied. Its not easy to notice this place caz its tucked deep inside The Window Cafe (the buffet section). But once you set in to The Pizzeria, you'll feel a drastic change in environment.The starting bread basket was actually my favo

I was there for dinner with my bf last week. Food was much better than last. Recomended by HK Tatler Magazine. Food was excellent. Service no good. There is one supervisor or captain has a long face, why wear a happy face button? Manager talking to friends only all the time.

香港最好嘅意大利餐必數帝宛嘅Sabatini、Ritz-Carlton嘅Toscana及港麗嘅Nicholini's..呢度算係屬於第二階隊...約埋阿哥一家去食佢個semi-lunch buffet..Antipesto都係一D例牌貨色--- Parma ham with melon、青口、grilled vegetables、ceasar salad...味道尚好，但食完後都冇留下乜嘢深刻印象...Main course係seafood risotto。Risotto煮得有D偏淰，失色；海鮮用料算新鮮，都可以嘅...太太嘅墨魚汁海鮮扁意粉卻不俗--- 加咗少少黑胡椒，微辣，相當開胃；意粉硬度亦剛好....Dessert選擇亦係一D例牌嘢 --- tiramisu酒味不夠濃；反而marble cheese cake質感軟滑，亦並不過甜，不俗，可愛嘅外甥女對之簡直"愛不惜口: ^_^每人計埋加一都係二嚿水，响酒店級嘅水準嚟講算係OK la..

試了black truffle menu, 價值$348, 有5個courses<br />bread basket: 超好味, 選擇又多, 仲有最鍾意的butter garlic, 同bf清咗個籃, 侍應問要唔要多d 包, 態度一流.<br />前菜: beef cappacio: 好味, 加咗幾塊(係塊!, 唔係碎) black truffle 响上面, 好感動~<br />soup of the day: carrot soup, avergae.<br />main course: 牛仔肉加日本菇, 牛仔肉嫩到不得了, d菇好好味, 一食就知用料好靚. <br />dessert: panna cotta, 正!<br />cappucino: good!<br />開了支意大利的red wine, 以$290價錢同這種級數的餐廳, 係好得! <br />service一流, 態度殷勤又唔煩, chef會出來同你講"good evening", 環境又

晚上光顧九龍酒店的比薩餐廳，點了一個晚餐和一個pizza。一坐低便有一盤餐包，有咬勁及香，幾好味，隨包有醋、橄欖油、牛油、一個焗蒜頭和數隻不知名酸果，唔識食，最後都係覺得就咁食最好味。頭盤是蕃茄蒜蓉包和煙三文魚，唔錯。餐湯勁重蘑菇味，好飲。主茶是雜菜意大利飯，條露筍好粗壯，但反而覺得不及上星期在ThreeSixty冷食好味，第一次食意大利飯，較硬身，濕濕地食落幾得意。Pizza是最傳統的蕃茄芝士味，個底好脆，但蕃茄過多，鮮味搶過了芝士味。

討厭慶祝自己的生日，卻熱忱於替朋友慶祝。十多國料理的選擇下，最後揀了意大利菜，大概是友人喜歡落手落腳做casual的西餐吧。幾奇怪的設計，是與椅窗閣接通，餐廳之間的交界處絕不好坐，就換了對著半開放式廚房的位置。打開餐牌，數十款菜式，幸好之前已打過不少交道，否則是幾頭痛。友人平日喜歡D．I．Y沙律，來個mozzarella番茄沙律該錯不到那裡。喜歡這裡的餐包，是師傅落場時焗製的，加個焗蒜頭風味十足，與友人笑著吃著，不一會已清了大半。場內大半都是鬼佬，點的是扒類為主，唔知點解來這裡都是吃risotto、pasta為主，間中都會試下pizza，亦是即叫做做，唔錯的。奇怪每次來到，蘇嘉諾都總是與客人social，巡完一圈後才入廚房開工，寒暄過後，點了Risotto d’Alba及Tagliatelle al Nero di Seppia，友人對芝士情有獨鍾，吩咐加重芝士。朋友當中真正喜歡食而又會落手落腳煮的不多，是以是晚與友人談食是談得極之開心，當談到「飛豬」的「囁囁」時，笑聲之大，幸好未被侍應「革扯」～是晚的risotto做得麻麻，偏濕，risotto亦煮得過腍，生一點會更好，幸然porci

there was no all-you-can-eat tonight but had 5-courses set dinner, priced from $298. we chose baked cod as main couse $338.starter: tomato on bread. so so.daily soup: cream bean soup. creamy and tasty.appentiser: there are a number of choices. we chose new zealand mussels. there were three pieces. the sauce is very tasty.main course: baked cod. the fish is very fat itself. good. but not enough seasoning. need to add some pepperdessert: we chose lemon Panna Cotta. i think it is quite good. very s

因為身邊朋友的關係，雖然不喜歡，其實也有不少時候吃「任點任食」及自助餐，自己不吃，又那有能力說好與不好？不知何解我們是晚都想吃意大利飯risotto，近近地來了這裡，來了才發現，現時有個「All You Can Eat」的餐牌，湯/沙律/開胃菜/意粉/意大利飯/薄餅/甜品也可以任吃，主菜則吃一次亦有一杯餐酒。問過全部是made to order亦跟足a la carte的質數，最重要的是想吃的鵝肝菌油意大利飯﹝Risotto al Barolo e Fegato D’Oca﹞及什菌意大利飯﹝Risotto ai Funghi﹞都在任吃的餐牌內，就貪心一點，要了任吃。先來兩杯紅酒，大概是智利的蘇維翁，都沒有所謂，助興而已；先來一籃麵包，微暖，吃落鬆軟，更好的是用來塗麵包的是半顆焗原粒蒜頭，又軟又香，非常美味，未吃完一半麵包已吃完蒜頭，當然要追加一客。麵包中，以蕃薯包最出色，其味道跟香軟的蒜頭非常之匹配；其實我兩食量都不大，所以放棄了湯，沙律的三個選擇中，要了煙三文魚沙律及凱撒沙律，兩個都對辦，尤其煙三文魚沙律，配上一粒青欖、洋蔥及火箭菜，清新又阿味，不錯；凱撒沙律就穩穩陣陣，恰如其分；A

這裡的麵包籃，有四五款麵包。醬料除了有牛油，橄欖油，黑醋之外，還有一粒數熟蒜子，很軟熟的，一查就推開在麵包面。很香，不是濃蒜那種味。很特別，好味。菜式係酒店意大利菜的標準。如你需要芝士粉，侍應用整塊芝士在你面前磨成粉，很認真，很喜歡。