CIAK - In The Kitchen (已搬遷) 新店位置

Ciak is always one of my favourite restaurants in town- welcoming environment, with a variety of food and at reasonable price. The waitress escorted us to the seat in the middle of the restaurant. We have picked Ravioli with Alaskan king crab meat, scallop, and prawn in broccoli sauce and a Parma ham pizza.For seafood lover, this ravioli would not let you down. Though I am not a fan of broccoli, the sauce was cooked well and I did not hesitate to finish that. The pizza was okay but with no big s

It's a quater past eight after the OT. We randomly popped into a restaurant and it was CIAK.The atmosphere was relaxing, especially when you had had a long day, you would find it chilling to be here. There were not much customers but it was still a lively restaurant.We opened a bottle of red wine, recommanded by the waitress, buffalo mozzarella salad, pan-fried cod and prosciutto and formaggi pizza and trenette clams with garlic, olive oil, chilli pepper.Buffalo mozzarella saladFreshly sliced t

This spot used to be Macdonald's in tai Koo shing. As a resident I thought it would be nice to pay them a visit. We had happy hour where they forced you to sit outside & dinner was followed inside. We had a Parma ham pizza & a salad. Both were not worth the price I paid. I rather have the McDonald back. The service was appalling too. I would never visit again

自上回吃過這兒的tiramisu 之後，一直念念不忘。今天要同hubby echo 下。今次我們點了兩拼pizza： estiva: /morzellera, cherry tomato, rocket,Parma ham and shaved parmasen 拼 Mediterranean:morzellera , tomato sauce , anchovies , black olive and garlic oil.Estiva 那pizza 的Parma ham 好香，味道帶咸香，批底很薄，十分香脆，還有陣陣麵粉香,但有點咸，另一半的Mediterranean 芝士味較重，芝士半溶與雅支竹的淡雅同蒜油的香味，十分簡單而味美！Signature sausage: 無乜特別，食得出是自家製，無乜肥膏，肉味突出但唔juicy.重頭戲是tiramisu! 這個是杯裝不是slice cake. Mascarpone 非常滑溜，而中間的旦糕濕潤，浸滿咖啡酒同whip cream, 又香又甜又滑，而表面的可可粉帯點甘味，令其甜味更有層次感！必點！

The main reason I come back to this place is really for their truffle pizza. 🍕They shave a generous amount👍🏼It wasn't on their a la carte menu but can be ordered upon request. Service is attentive and waiters are smiley☺️We ordered lunch set menu. Their mains and pastas are alright, nothing surprising. Forget about Ciak's michelin star and enjoy this place as a homie kind of italian place.

I cant remember how many times i have visites this restaurant. I only remember every time i leave here with a smily face. same again this time. Two of us were looking for a casual meal. So we didnt order expensive maim. We stuck with pasta and pizza. to start with, we had a wild mushroom soup. Because we are sharing it, the restaurant split it into two for us before it was served. although they do it every time, i am still impressed with it. The soup has very strong mushroom favor, but not overp

香港最好的披薩，沒有之一。在Ciak剛開業的時候金脷就來光顧過，那時Ciak還不是米芝蓮一星餐廳，之後每當心癢披薩就會來這裡。第一次來也是因為衝著Otto 8 1/2徒弟做主廚的招牌來到這裡。Otto是金脷最愛的意大利餐廳，雖說是米芝蓮三星，各種出彩的主菜，可讓金脷最念念不忘的卻是其各種發酵到極好的溫熱餐前麵包籃。不過來過Ciak之後就被這裡的披薩驚艷了。吃一次Pizza這種過千卡路里食物是需要進行強烈鬥爭以及劇烈後期消耗。所以能讓金脷光顧的pizza必須極好吃！最愛的是four selections of cheese and ham金脷會額外要求加rockets,當然其中有一款有一種芝士+Parma ham + rockets 的披薩也不錯，區別在於四種芝士會味道更濃郁，當然，老饕們一定能明白芝士火腿rockets組合怎麼會錯呢？不過有時候Ciak料太足，火腿放太多，那麼就會略咸。另外一個心頭好就是chilli salami tomato披薩，熱辣的番茄醬真的很多汁好味道！其實金脷覺得Ciak披薩的成功在於發酵的極好的披薩餅底，薄而堅韌，尤其是披薩邊的脆和飽滿的韌度加上滿滿的配料就

因為是好朋友的生日, 所以特別選了一間米芝蓮一星的意大利餐廳慶祝。進去後，你會發現它是以木為主題的一間型格, 時尚, 并帶有一點點浪漫氣氛的餐廳。首先來的是一籃暖暖可口的自家製法包, 配上橄欖油及醋, 就算平常不吃麵包的我也忍不住吃了一點  然後點了一個小吃 - 腸仔（可選辣或不辣）配上特製薯蓉。我們會覺得薯蓉是比主菜腸仔好吃呢~它們主打的是自家手製意粉。所以, 我們點了波菜汁意粉配蕃茄。因是手製的關係, 這裡跟我們平常吃到的意粉很不一樣, 口感煙韌有嚼勁。菠菜汁亦調得洽到好處, 吃下去不會太膩  薄餅方面, 點了 Prosciutto and Formaggi Pizza (即巴拿馬火腿 + 芝士)。薄餅皮鬆軟, 外脆內軟。配以拿馬火腿咸味十足及香濃幼滑的芝士.. 味道出奇的合適.. 味道，口感都很好~ 必試  最後, 因是好朋友的生日。所以預先點了Three Chocolate Cake作生日蛋糕。不過, 有點失望的是.. 雖說它是由三款不同巧克力弄成的蛋糕..但它的巧克力味道并不是特別的香濃, 沒有驚喜

難得拎假同姊妹SHOPPING~由銅鑼灣返去中環約朋友食飯,當然去番之前老細請食飯既CIAK啦不過聽講有一班廚師己經冇做了,不過都想試下新廚師實力CIAK一向出名PASTA,PIZZA,當然要叫一叫啦叫了我最愛的CARBONARA....不過,和上個月吃過的完全不同!!!完全冇味,麵身不夠彈牙,醬汁完全不夠,而且蛋有一回己起了蛋花....一點都不滑,失敗!4CHEESE WITH PARMA HAM AND PESTO PIZZAPIZZA水準還算不錯,PESTO味道咸了一點點,不過PIZZA底香脆,4色芝士有TALLAGIO GORGONZOLA PARMASEN PIZZARILA,味道香因為男朋友在LANDMARK返工,之前都經常陪他吃LUNCH,所以跟侍應都有傾開計打聽之下PASTA TEAM都己經沒有做了,聽說PASTA CHEF 自己在銅鑼灣區開了自己的意大利餐廳看來要找天去尋回我掛念的味道了...

每個星期做到攰攰地，我同hubby 決定開始週末尋星之旅奬勵下自己。餐牌選擇不少。眼見一個main都200 多。一見有set lunch, 覺得抵食D我毫不猶豫便order 左pumpkin soup 同ombrina fish.Pumpkin soup 實而不華，是完完全全的南瓜蓉湯，沒有許多的cream, 十分滑溜，南瓜湯甜美。Main course : ombrina fish 外脆內軟之餘，剛剛熟，仲有魚汁，配以薯蓉入口超級滑溜。比較caprice 的魚調味更恰到好處，味道細膩。而hubby 見pizza 同意粉都出名，所以一口氣order 曬兩樣。薄餅超好食！ 它不像平常的蕃茄芝士薄餅。這薄餅非常脆非常薄，好似cracker 咁，完全沒有茄醬。濕潤的磨茹加上拉絲半溶的mozzarella cheese已經係無得輸的美味，而當中的咸咸地sausage 再加D肉味，是叫人吃過不停。讚！而意粉非常彈牙有旦味，每一條意粉都掛汁彈牙，濃濃的肉醬汁鮮美，酸酸甜甜的複雜的味道；和上一回食8 1/2 otto 的大蝦意粉一様的美味，果然是大徙弟，味道和意粉的質感都十分相近。見tiramisu

Never thought of it's so spacious inside CIAK and it's a nice place for enjoyable dinner.The Parma ham pizza was perfect, a must try dish at CIAK.The white truffle pasta was a bit disappointing, maybe cuz the pizza was too good and we had expectation in mind.  Spicy sausages were rich in flavour.The desserts were surprisingly beautiful and nice.  We originally ordered pavlova and pannacotta to share and can't resist to try out the tiramisu.

CIAK一向是小妹 Target 的餐廳之一。當得知已貴為上米芝蓮一星餐廳 (2015)確實沒有再多的藉口去等待, 又是時間去浪漫一下。店內環境舒適, 地方開揚有大廳和偏廳等, 所以一心唸住可以和女朋友浪漫一番, 可能會打錯算盤。但無論如何這裡亦不失可與好友, 家庭等聚餐之場地。先端上是香脆可口的麵包籃, 每一款也口味不同, 但只要醮點橄欖油及醋已經令人吃到停不了口。Seasonal mixed Green Salad $120以最簡單的蔬菜沙律開始，用上是㡬款新鮮蔬菜和紅蘿白絲, 特意Mentioned 了那多汁嬌小的Datterino Tomato等配 Balsamic Vinaigrette。沒有太多花巧但清新健康，又挺飽肚。Spain lberico Pork Neck $260以煎方式烹調更能鎖住肉汁，一般對煎豬扒的要求是煎致輕微燶邊，而內裡保持juicy 。相信對大部分大廚而言是沒有難度的。而這個西班牙豬頸肉比一般的更厚，纖維緊密而更有嚼勁, 肉汁緊鎖著。西班牙豬頸肉的味道較為濃郁而且不太肥膩。Calameri Prawn Skewers $270以大蝦和魷魚梅花間竹式串起

Me and my wife had basic food but they still didn't get it right. We spend 1200We had:Aperitif: Virgin Mochito, Aperol SpritzStarter: Green Salad and Buffalo Mozarella Main: Pizza and Pasta with Red wineVirgin Mochito: Soda Water with mint leaves....Really? Are you guys serious? Not acceptable Aperol Spritz: Not enough Aperol, too much cheap Prosecco, not enough ice, not enough sparkling water. Not acceptable Salad: 200 gramm green salat with oil and vinegar for 120hkd.... No comment!Mozarella.

Me and my wife had basic food but they still didn't get it right. We spend 1200;We had:Aperitif: Virgin Mochito, Aperol Spritz;Starter: Green Salad and Buffalo; Mozarella Main: Pizza and Pasta with Red wine;Virgin Mochito: Soda Water with mint leaves....Really? Are you guys serious? Not acceptable ;Aperol Spritz: Not enough Aperol, too much cheap Prosecco, not enough ice, not enough sparkling water. Not acceptable;Salad: 200 gramm green salat with oil and vinegar for 120hkd.... No comment!;Mozar

意籍大廚Bombana的大名相信各位老饕都會認識。許多年前當他還在Toscana主理時已曾有幸試過他的手勢。一道龍蝦意粉令小弟至今仍在回味呢....及至現在開的米芝蓮星級餐廳8½ Otto e Mezzo BOMBANA自己還沒有緣份去會一會。始終其價位之高絕不是我等凡夫俗子經常有機會或捨得一試的。相反另一間由大師作顧問的，格調更為親民的這裡，小弟對之反而更感興趣....抵達時剛好是晚飯時段未至，而下午茶供應就快結束的尷尬時份。不過此時仍是有若干食物如意粉及薄餅提供的，所以要吃飽的話也是沒有甚麼難度....主食未到，習慣上當然要先吃吃籃上的那些新鮮弄製的麵包....每片麵包皆烘至邊皮脆啪啪極度crispy而包身則十分軟綿令囗腔極其受用，令人忍不住醮多點橄欖油及醋後咬個不停....跟著是一味超簡單毫不整色整水的seasonal mixed green salad....這沙律用料及烹調手法雖是簡單之極但絕對是嬴在材料全都十分翠綠新鮮誘人。個人最欣賞那嬌小的datterino tomato，絕對是少有遇到的多汁且甜美之輩。正由於料頭是如斯的新鮮，故此掌勺的只以極少量的balsamic vi