59
19
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 (95)
Happy birthday to you! 焦點食評
等級4 2018-02-18
6192 瀏覽
是日慶祝好友生日, 來到米芝蓮食府ciak. 原本想去上環吃意大利粉, 怎料餐廳關門大吉, café landmark又準備last order, 最後急忙趕至第三個choice - ciak, 希望好友不要介意. Happy Friday晚上八時半到達, 沒有訂枱, 但仍可入座, 只因餐廳地方真的很大. 店內環境有點昏暗, 帶點正式但四周食客也高談闊論, 氣氛尚算輕鬆自在, 不會太過拘謹. 聽聞這裡的意大利粉很不錯, 看看menu, 點選了classic carbonara(HK$190), Wagyu beef Bolognese in traditional style (HK$240). 侍應先送上麵包, 有三款之多, 味道ok. classic carbonara, 從賣相已覺得它應該是很creamy的. 試一口, 果然如此, 其意粉真的很al dente, 吃得出是自家製的, 彈牙非常, 嚼勁十足, 讚! 那個蛋黃sauce非常濃厚creamy, 只是黑椒略為下多了一點, 否則是完美的作品. Wagyu beef Bolognese in traditional style, 筆者反而不太愛這一道. 用上和牛, 牛的味道的確濃郁, 但因質感已成肉醬, 完全吃不到它的口感, 有點浪費. 那個闊條麵, 是異常的硬身, 感覺太生了, 不欣賞. Happy birthday to you! 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 2017-08-15
12689 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。)
等級4 2018-06-06
418 瀏覽
Nothing I had in CIAK was bad, but nothing was a true standout either. I went for lunch and this may have been the first time where I thought the a la carts menu was the more economical choice compared to the lunch set which was ~$300 for just 2 courses. Also within the lunch menu choices there were a couple options that had supplementary costs, for example a tuna tartare appetizer would cost ~$80 more - it’s a bit much. The lunch menu, given its price, did not sound extraordinary either, Parma ham with melon, caprese salad etc. Anyways me and my friend then decided to split two dishes from the a la carte menu. My eyes were immediately drawn to the black truffle carbonara, which was priced ~$600! That would’ve been a record for the amount of money I’ve spent on one dish of pasta, so we decided to settle for the regular carbonara which was ‘just’ ~$200. And added a spicy sausage from the charcoal grill menu. The complimentary bread we were served was good quality, wish it was served warm, not wow but not bad either. The carbonara was just ok, there’s nothing special to write about it except I’ve had better and larger carbonaras in HK for half the price. The sausage was quite yummy, loved the charcoal flavor, though given that there were two options for the sausage: original and spicy - it wasn’t as spicy as I had hoped. It was served with some horseradish sauce and bread - but I feel they could have done a bit more with it too. This dish was ~$150 Portions were a little on the small side too. Service was decent. The atmosphere is casual - again not indicative of the price. I am willing to shell out money for a great meal - simple Italian food has to be perfect to justify this price. If the food isn’t worth it I would at least want something else nice views, elegant seating - something, but ciak doesn’t offer that either unfortunately. Overall not worth it, and disappointed, but have heard comments that this restaurant was good once upon a time. Since nothing was ‘bad’ per say I’ll give it an OK rating. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
I had visited CIAK - in the kitchen a few times and I remembered that their pizza was so good. I had been craving pizza and finally revisited this place. We each ordered a lunch set and ordered a pizza to share.Their bread basket sucked this time. The bread was so cold and hard. We both ordered this appetizer. This appetizer required a top-up of $80 from their lunch set. The beef tartare itself was so dry and seemed not fatty enough while the rocket and cherry tomatoes were fresh. The Parmesan shaves tasted good with great texture. These two flavours were worse than the one we had last time, which I recalled was Pesto (Mozzarella, pesto sauce, semi-dried cherry tomato, sun-dried tomato and shaved parmesan cheese). Last time it was so freshly baked, crispy and juicy. This time Norcina seemed so dry while the sausage and mushrooms were nothing special. Estiva was better as it was less dry with the cherry tomato and rocket but the Parma ham was a bit too salty. The crust was not so crispy and much less freshly baked like before. I was so disappointed.The red snapper was so dry and rough, maybe a problem of pan-frying? The skin was crispy though and the bell pepper sauce was ok which tasted very natural. The baby corn was ok too.I didn't get to try the pork neck and just had a sip of the sausage which was too salty. The mash potato was very smooth.We added $60 + 10% for a dessert each which seemed to be quite a good deal. The bonet was sticky and was quite delicious with amaretti flavour. The vanilla ice cream was ok.The cheese cake was like mousse. There were quite a lot of berries to eat with the cheese cake. The blood orange sorbet was ok too. The thin sliced biscuit was delicious.The overall quality of food seemed to have deteriorated except for the desserts. We might not come back again given the price of the food which couldn't be justified by the quality anymore. 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1 2018-04-03
900 瀏覽
Been there a few times, food is great, pizza, pasta and dessert. Once they had a special menu with white truffle. Congrats that they recently become a one-starred Michelin restaurant. However, ... 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)