53
16
11
港鐵中環站 G 出口, 港鐵香港站 C 出口 繼續閱讀
所有分店 (2)
電話號碼
25228869
開飯介紹
餐廳以傳統義大利食品店為理念,並由星級大廚Bombana Umberto指導,為顧客帶來道地義大利飲食文化。餐廳的開放式廚房更每天提供36小時自然發酵的披薩,手工義大利麵、香腸、頂級肉類、新鮮烘焙的麵包及甜點。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2015-2017)
營業時間
今日營業
11:30-22:30
星期一至日
11:30-22:30
付款方式
Visa Master AE 現金 銀聯 八達通
座位數目
130
食評 (85)
等級4 2017-08-15
189 瀏覽
CIAK was opened by Chef Umberto Bombana of Michelin 3 Star 8 1/2 Otto e Mezzo's fame, aimed to be a smart casual, almost trattoria style Italian Dining for everyday dining. This is a concept which is popular nowadays within Italy and Europe, where a Fine Dining restaurant is accompanied by a more relaxed restaurant accessible for customers on a regular basis. CIAK received a Michelin 1 Star rating itself, and subsequently CIAK also opened another branch in Taikoo City, which is also awarded with a Bib Gourmand status. I have periodically enjoyed quite a few dishes here and than are shown below, but here is a glimpse of some of their offerings for your reference. Fermented Dough Bread with Olive Oil - The bread, like the pizzas here, are artisanal and well hydrated with overnight fermentation Wagyu Ragu with Tagliatelle Pasta - $140 (Small) This came with plenty of meat ragu, which has been cooked until it's almost gelatinous - in comparison with the versions I eat in Bologna in my visits, this is more on the lubricated side. The wagyu beef flavour is actually quite pronounced, and needs a glass of red Italian wine to pair with, and surprisingly there wasn't much herbs taste beneath. Pasta was cooked to the perfect degree. ~ 8.0/10 Spaghetti Carbonara with Guanciale, Eggs, Pecorino Cheese and Black Pepper - $130 (Small) A few foodies believe this is the best, traditional recipe Carbonara pasta in Hong Kong. I agree, as each strand of pasta is evenly coated with a melted cheesy and eggy sauce, with the almost fried guanciale pork cheek pieces crispy and fragrant with rendered fat. I personally think this is not as seasoned as I expect, so despite the look it could be even saltier and carry more cheese, as per the ones served in Rome. If you want another great authentic tasting Carbonara in town, you can also try out Tom Aiken's The Fat Pig version, which is similar in a sense but slightly heavier. ~ 8/10 36 Hours Fermented Dough Pizza, the Norcina with Pork Sausage & Mushrooms - I have had the full round size, or this Pizza by the Slice al taglio style many times, and it remains one of the best pizza's in town. The dough has a wheaty taste from the careful fermentation, and despite the abundance of melted cheese on top, the sausage meat and mushrooms always stand out. And per slice is only $58 and makes for a good lunch option. ~ 9/10 Chorizo & Tomato Tagliatelle - This is eaten at the Taikoo's CIAK All Day Italian outside, which serves some simpler pasta's at the open tables. It's priced around the $78-88 dollar range and is quite affordable for a Michelin grade Italian venue. Obviously, dining inside at the finer tables is more sophisticated, but customers can get to choose on the day of dining. ~ 6.9/10 All Day Focaccia's Sandwiches - This is the Wagyu Beef version, which was served in Taikoo but nowadays has been replaced with other flavors, and occasionally I chomp on a vegetarian version with peppers and pumpkin. Priced at the $58-68 range, it even comes with a salad and soup during Lunch hours. So for a Bib Gourmand or Michelin 1 Star rated venue, you can still grab a decent affordable lunch. Tiramisu - There are two versions served here, this one is the take out version. It also happens to be the best Tiramisu I have ever had in Hong Kong, to the point I rated it above 8 1/2 Otto e Mezzo's own tiramisu. Nowadays they are only making an eat in version in the main dining area, but apparently this works on rotation and I wished they brought this recipe back to the open tables section since sometimes, we all just want a casual relaxed meal and a great dessert made very well to finish! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
作為一間米之蓮主廚嘅餐廳三、四百蚊落樓換來呢個質素嘅食物、 加上呢個地理位置 真係合理到不得了我好鍾意醋加橄欖油食麵包呢度嘅橄欖油清香甜美,甜得來亦都唔膩黑醋雖然唔掛口,即係唔夠甜,但係配答呢個橄欖油就啱啱好呢個係我朋友點既餐湯,我冇試,不過賣相都幾靚呢個係我點嘅白竹筍+意大利火腿筍去皮,前期工夫做得好細緻意大利火腿唔太鹹、味道啱啱好我最鍾意食呢度嘅粉類,全部homemade,彈牙、軟硬度啱啱好,煙煙銀銀而且呢個醬汁唔太鹹,又夠肉味,出奇地好味雪糕都係自家製呢個甜品好高分cheesecake 都唔漏賣相更加係好高分呢個係我點嘅Praline cake and hazelnut once cream聽個名都知好食,賣相又靚不過食落praline好人工蛋糕同雪糕味道都唔係太夾Overall 我黎呢度不下5次每一次嘅水準都係80分以上To be fair,性價比合理兩個人埋單788。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-03-15
3821 瀏覽
Lunch, 佢會叫人1hour 交台。open kitchen, 太大陣味,抽氣好差lunch menu, 得好少choice! 仲要冇drinks, 真心唔覺得佢嘅野值咁嘅價錢!只係地方貴!有包供應,包都幾好食,外脆內軟!有2款選擇都唔錯!好彩有咁多包,如果唔係冇可能會飽!叫左tomato soup with mozzarella cheese! 好有口感,冇blend 到極溶,keep住會有少少口感!你叫我形容,我會覺得自己飲緊意粉汁,多過湯!唔係人人都會鍾意,太tomato! 太濃!劍魚刺身,清新可口!配搭特別!層次分明!散叫嘅tuna 刺身!有d腥味,其他材料都幾新鮮。散叫嘅pizza, 份糧夠!芝士夠多!好正!即焗,個pizza 底做得好好!homemade sausage 肉味濃!餐嘅pork neck n sausage! 腸好辣!除左辣味,食唔到其他味!豬頸肉,唔好再細粒d肉夠淋!跟餐意粉,太淡!冇乜味,芝士味太輕散叫和牛闊面!牛味好重!個肉醬做得好好食!意粉有d硬得制!太細碟! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2017-08-07
154 瀏覽
因為好朋友生日關係就去咗位於中環嘅"CIAK"入到去環境都舒服好啱傾計。我哋叫咗啲意粉不過可能我唔慣食,感覺好似未熟(雖然知道佢哋係咁嘅煮法)入正題....好地地一間斯斯文文嘅餐廳同"人在野"有咩關係?!就係佢塊T骨牛扒 我感覺到我好似要化身成為獅子去迎合呢舊T骨牛扒。首先試咗西冷部分難得冇渣 仲要煮得啱啱好成舊放落肚...滿足 !再嚟食埋牛柳 仲感動 林林嘅肉剛好嘅油脂 簡直係同對面嘅西冷鄰居做到一個對比。最後我仲輪埋舊T骨 呢舊骨簡直係精髓 有啲根有啲油脂有啲肉加埋一齊食真係唔簡單。當然呢啲環境輪骨係有難度!食埋甜品·····真係郁唔到啦~生日快樂之人在野任務完成! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
I have had lunch and dinner at CIAK In the Kitchen on a number of occasions but this was really just my first time having afternoon tea here.They have this corner dedicated to their pastries including some Italian "donuts", whole cakes and sliced cakes.I wasn't particularly hungry after a pretty big brunch at 11AM so just a slice of tiramisu did the trick for me. It's definitely not cheap but that silky smooth mascarpone was well worth the price tag ($60).Many friends and I have been looking forward to the opening of Terrior Parisien for a couple of months now but they still have this "Coming soon..." sign on. Chef Alleno, please hurry up! We're starving lol.......  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)