CIAK - In The Kitchen (已搬遷) 新店位置

This causal Italian restaurant is newly opened in Landmark, and soon becomes a popular dining place in Central. I went there to have a weekend dinner. We were told that this place has the Michelin Star, Umberto Bombana as their consultant chef and thus we set quite rather high expectation. First, I would like to start with a glass of prosecco. Their selection of house prosecco is quite pleasant, but it was not chilled enough when served. I ordered for myself the eggplant parmigiani and clam tren

剛剛見雜誌介紹這間新餐廳，顧問正是米芝蓮三星8 1/2 Otto e Mezzo 的大廚，Otto e Mezzo食唔到（次次都fully booked)，一於試下。Sunday 12nn walk-in，竟然fully booked或1pm前還枱，當然選擇後者。環境舒服，雖則不是豪華裝修，但感覺modern。被安排坐左'food market' 側的table，感覺唔錯。餐前麵包：無特別，微暖，反而個olive oil好得，好smooth又香。後面food market 有得賣。Clam pasta: 蜆雖然細細，但量多，而且好鮮甜。意粉充滿鮮味又Al dente，好得！Parma ham cheese pizza: 芝士超香，餅底似意大利食過的，有麵粉香但唔太薄或太厚。食完一件已想食第二件，正！提議下次要book枱慢慢食，同試多幾款美食。

CIAK In The Kitchen 是國際名廚Umberto Bombana在中環Landmark新開的意大利餐廳，主打簡便實惠的意大利菜。一如他的姊妹餐廳8 1/2 Otto e Mezzo，餐廳的概念來自意大利電影和文化風格，有Open Kitchen Stations同時又像意大利的市場擺放不同的Produce，且到處也掛上了不同的經典電影海報，猶如置身外國一樣，很豐富多采。雖然它的食物份量不大，而且也不便宜，但是主菜如Pizza Piccante ($160)實在美味，Mozzarella芝士用得出色，餅皮做得很鬆軟。其他甜品如Passion Fruit Tart ($35)和Gianduja Chocolate Bar ($58)也有水準，各有吸引力。這次和Tee來吃生日飯，晚餐要大概每人$300到$400。Italian food is supposed to be the food for the people. Yet many Italian restaurants in Hong Kong are set to establish its fine-dining

近期三星級大廚 Umberto Bombana 可算是忙過不停，除了要打點上海和北京新店的業務之外，還要為 Landmark 新店 CIAK in the kitchen 充當顧問和造勢。CIAK in the kitchen 是麗新集團在中環的新成員，餐廳取代了高級超市 Three Sixty 之前的位置，以傳統意式雜貨店的概念打造而成。餐廳入口位置是寛敞的小食區，客人可從櫃檯揀選自己心儀的意式薄餅、輕食、飲品或甜品，然後到氣氛和格局都甚為悠閒寫意的自助座位區內慢慢欣賞。再深入餐廳的心臟地帶，便是擺放乾貨如橄欖油、意粉等等的小商店，從商店的旁邊終於發現到我們期待已久的意式餐廳。餐廳在午巿主打兩道菜的套餐，套餐一律定價$238，以這裡的位置和名氣都可算是抵食，唯一美中不足的是套餐內的前菜和主菜都只有兩、三款選擇，種類不夠多元化。   薄切牛脷, 4/5前菜揀選了薄切的牛脷，牛脷的味道本身經已不錯，再以吞拿魚醬汁相伴，令牛脷添上無窮的鮮味。   香煎鱈魚, 4/5鱈魚的份量有點令人失望，但魚經過香煎後，味道甚為香口，配搭桔橘味的醬油、清新的蕃茄粒和軟滑的薯蓉，對比變得更加鮮明，口感亦

上週四，是不少餐廳老闆心情大上大落的日子吧? 因為就在當日，2014米芝蓮香港及澳門指南名單出爐了! 作為愛吃一分子，甜魔媽媽固然為到8餐廳得到3星殊榮而興奮高興，但同時亦為海景軒、國金軒這兩間本港心水中菜廳失落星星光環深感不值!　無論如何，個人認為米芝蓮只是一個指標而非權威，始終左右一頓飯的滿意度的因素太多了，例如今晚補記上週四晚FHY在CIAK in the Kitchen的聚餐 (是自費，不是試食! 難得~)，輕鬆自在，又可以勁食甜品，很難不開心滿意! 是這樣的，FHY當晚其實是一起參加了一個品牌的聖誕派對；party很熱鬧，美酒與小食都源源不絕提供，不過始終未能填飽黑洞CEO及大食甜魔媽媽的胃，於是在五成飽的情況下，我們乘著地點之利，去了這就近的名廚新店小試牛刀了。餐廳由 CIAK (意大利首屈一指的同名電影雜誌) 以及獲獎名廚 Umberto Bombana 攜手合作設計，並由 Umberto 擔任美食顧問----如果大家有留意新出爐米芝蓮名單，應該會知Umberto就是三星米芝蓮餐廳8 1/2 Otto e Mezzo BOMBANA的大廚；這位相當親切的意大利肥佬，甜魔媽

One occassional afternoon I was strolling past the new Urban Bakery in Landmark, marvelling at the delightful Christmas decorations downstairs, when I looked around I saw a new restaurant open in the space that was previously blocked off after Three Sixty closed. The restaurant is Ciak. Furnished with an organic wooden interior - light birch walls and dark walnut colored furniture; having a spacious, well-lighted dining area; and with the smell of gorgeous cooking wafting through the open kitche

I was brought here by an Italian friend for lunch , it seems that it's only the second day after opening!Stepping in the restaurant , you will see the cashier, then different counters dedicated for pizza, pasta etc. basically there are 2 areas, one is self serviced and the other is table serviced. I have settled down in the pasta section, facing the opening kitchen . Looking at the black board with chef recommendation, I have ordered the fettuccine with king prawns and zucchini.The good thing ab

十月中旬•晴一早聽過這裡後顧問的大名，已一早mark定要來。今天在附近參加event，路經此地，終於開了。只是soft launch，暫時供應外賣薄餅及餅點。試了小牛油包，是釀以檸檬忌廉的。有檸檬酒香，外層鬆軟，也非常甜美。成個拳頭咁大，吃完都幾飽！