CIAK - In The Kitchen (已搬遷) 新店位置

I was having lunch all by myself again in Central and despite a decent lunch at Tosca last week, I thought I still owed it to myself to enjoy another Michelin starred meal as an reward for my hard work in recent weeks. But at 1pm, where can I find a good place with empty seats?Of course CIAK In the Kitchen would be absolutely packed by now but perhaps they would have a seat available at the bar table?Hurrah~ got the front row seat I wanted right down Broadway.I have always liked to dine here wit

On this lovely summer evening I had dinner here (again) as my friend wanted to have Italian--and more specifically pasta, so I thought Ciak might be to her liking. Like last time, the place was fairly quiet at around eight. We were offered a big table deep in the rear with comfy sofa seating on one side, close to the bustling pasta and grill counters of the open kitchen where in one direction we could see the chefs busy at work.This time, I picked roasted cuttlefish ($200) while my friend went f

早就聽聞這裡的甜品不錯,貴為米芝蓮一星,又就腳,無理由唔去掛 點了Three Chocolate Cake同埋TiramisuThree Chocolate Cake(餐牌上註明2015 World Champion Pastry Chef Fabrizio Donatone創作菜色) 滿心期待,可能期望過高,但食落完全無驚喜,不是不好吃,只是太平凡 三層朱古力夠滑,但味道較淡(只是我個人比較喜歡濃味),餅底係普通朱古力海綿蛋糕無咩特別Tiramisu 找到真真正正米芝蓮一星味道了,得非常之咁出色,cream多咖啡餅少,我個人喜歡的黃金比例就是這個8:2比例 食落有香濃既咖啡味,cream 又十分香滑,有好香濃嘅加雲呢同蛋味, 更加值得一題就係隔離個咖啡雪榚,食落好似飲緊依個expresso咁今餐淨係一個Tiramisu 已經足夠了

Chose this place as it was the closest to where I worked. By the time I got there at 8.30pm, the restaurant was pretty empty as was Landmark and the nearby eateries. I did not have high expectations for the place and I must say that I have been pleasantly surprised by their reinterpretation of Neapolitan cuisine. Flipping through their menu you might be disappointed by their selection of every day Italian pastas, pizzas and mains, but occasionally I can spot a few things that I don't easily see

這夜出席活動以後，獨個兒來到了CIAK In The Kitchen吃晚飯，一個人來的好處是較容易被安排坐到pasta station，可以看著廚師們準備意粉，多麼高興。甫坐下，侍者已送上麵包籃，香氣撲鼻，薄的麵包片焗得香脆，軟包又充滿迷迭香和橄欖油的香味，非常可口。一邊看著廚師們準備，一邊期待著我的卡邦尼意粉，也欣賞著其他意粉的出爐。意粉煮好了，廚師親身送到面前，真的很貼心。煮得剛好的意粉，少許彈牙，掛汁效果非常好，芝士味道也香。材料不用多，簡單的也就最美味。還是意猶未盡，點上了一道甜品Ciaoco-cocco，朱古力慕絲夾著熱朱古力布朗尼蛋糕，底層有椰子雪糕, 一層啡一層白的組合，賣相可愛。分兩個食法進食，先食朱古力慕絲和蛋糕，感受香濃，再食一口椰子雪糕清洗味蕾。第二食法，一次將三層放進口裡，感受那軟硬不同、一凍一暖的感覺。滿足矣～獲得米芝蓮一星絕對有道理，值得推介。如果喜歡小妹寫的/拍的，不妨到小妹的page 支持一下~

CIAK一間在 waiting list 內想試食的食店, 意大利菜在香港是熱門菜糸, CIAK在意大利文是拍戲的拍板的意思, 其顧問監場是米芝蓮三星大廚 Umberto Bombana, 加上 CIAK - In The Kitchen首摘一星, 另筆者有興趣來點幾味試試。店子面積以意大利菜來說不算小, 可容納過百人, 週末午市老外食客佔約半。週末同樣有午餐供應, 主菜意粉, 牛及魚三選一, $298 for 2 courses, 不包括飲品, 價格不算親民。與友人要了一個午餐另外散叫一些主要想試的菜色。侍者先上自家製麵包, 白包及麥包兩種, 原桌上放了 olive oil 及 vinegar, 麵包有麥香及先加熱, 但加上牛油後味道更好。午餐前菜點了南瓜湯, 份量比想像中大, 二人共享都可以, 都算濃厚有水準, 如一人品嘗已飽大半。跟著是散點的 Prosciutto and Formaggi ($210), 招牌薄餅水準相當高, 巴馬火腿用料不俗, 鹹香十足, 而四款芝士奶味突出, 加上餅底用上36個小時發烤後香脆鬆軟口感十足, 必試 !到此Pasta是必點, 要了 Tagliol

睇飲食男女得知這裏推出Sunday brunch, 當然第一時間要黎試試！時間：11:30am-3:30pm價錢：$398+10%環境算大，坐位也不少，裹面的設計是歐陸feel, 兩邊的櫃分別放了不同地方的紅酒和意粉作擺設。11:30到達餐廳，仕應問我要飲D咩：sparkling water or juice? 我好自然地叫了sparkling water, 之後先醒覺是要收錢的，500ml的sparkling water盛為$40，所以大家不想被收費的話，記得叫普通清水啦～沙律bar的食物有10多款選擇，沙律菜和面包很新鮮，carrot soup也很足料，不是水而是很多蘿蔔蓉！可能我平時比較清淡的關係，有D食物個人認為偏鹹的，例如三文魚釀蕃茄、芝士焗茄子和pama harm pizza。但味道不是差的。至於最得我歡心的是：雞肉蕃茄多士，面的雞肉嫩滑，底的面包新鮮，加上中間蕃茄醬，perfect! Risotto 沙律也是驚喜之作，當我回去吃時才發現那不是意大利米，而是意米！意米煮得好滑又煙韌，出奇好味，正！另外，牛舌也很美味，切得薄薄的，入口即溶，真是一大享受！甜品的選擇也不少，對於

農曆初七人人生日，特意午晚餐外吃以美食慶祝。午餐先嚐米芝蓮一星名店CIAK弛名自掣意粉麵包，走到門面，已嗅到麵包香，多款選擇，垂涎三尺。開放式廚房，環境開揚，意式小店風格。午市套餐 $298 相比散點實惠，以點一道意粉的價錢已可享用二道菜的午餐，選擇明顯。二人選了不一樣的前菜，但主菜同是大蝦意粉。午餐以新鮮自製法包開始，白麵包及麥包兩款，外脆內棉，配以上乘意大利olive oil 及 vinegar，簡單就是美。煙三文魚火箭菜沙律 (3/5)三文魚肥美材料上乘，粉嫩有光澤，軟腍幼滑，鹹香清新，吃罷並無過鹹之感，魚肉份量亦足，加了少量sour cream增添滋潤但並creamy之感；配以檸檬醬汁激活鮮味，非常匹配；口感舒服！另外兩款配料成功地多加層次，火箭菜新鮮清爽，獨特之香辛味與三文魚之甜香成對比；薄而香脆的多士跟魚之軟滑完全不一樣；三者互相刺激，互相交流，卻又不相剋，非常協調可口，吃得滿足，美味的前菜！水牛芝士配番茄 (3/5)簡單的配搭，特顯食物之個性，雪白的水牛芝士亦稱水牛奶骼，因為水份比其他芝士高，質感幼滑腍軟，配合切片番茄及羅勒葉是一般的吃法，意大利傳統；水牛芝士味道不濃烈，

The Landmark Building in Central has got to be one of the most impressive in Hong Kong, especially when you consider the sheer number of Michelin Starred restaurants that it houses. Included in that list of special restaurants are two 3 Michelin Starred restaurants and a 2 star restaurant that graces the San Pellegrino 'Worlds top 50 restaurant list'. But it's not all about mega expensive restaurants in the Landmark, there is also one of the more reasonably priced Michelin Starred restaurants in

午餐小敘，走到位於置地廣場的人氣名店，試試其馳名的home made pasta。大蝦意粉果然意大利粉的質感與機做的不同，感到新鮮及香，硬硬地但又容易咬斷，番茄醬汁非常濃味，見不到太多水份但其實份量十足，已經全被大利粉吸收。大蝦切粒但份量豐富，收費兩百幾元亦算俾足料。貴就貴啲，又真係好味，都要試一次。

這星期食指大動，到處尋訪美食，計及是晚到訪的一星餐廳，暫摘四棵星星。CIAK - In The Kitchen 位於置地廣場三樓，地方挺大，店內裝潢以木系顏色材料為主，木地板、木桌、木櫃、木天花... 給予較 warm 及舒閒的感覺。餐廳內部分兩大部分，一是大堂用餐區，接連較寧靜的半開放小用餐區；二是製作供應美食的地方，咖啡水吧、麵包糕點部、薄餅製作區、燒烤區、半開放式廚房等等。坐處近裝飾木櫃，架上放了多款意粉酒品，地方整潔，但和彼鄰餐桌距離略少。人多的時候店內亦顯得有點嘈雜。麵包有三款，應是自家製作，大體上以脆為主，包香單一較淡。薄餅 Norcina ，以自家製肉腸、蘑菇及 Mozzarella 芝士作主要食材。薄餅以石碟盛載，因石碟本身已預熱，能保薄餅溫度，安排妥善。相對之下，蘑菇份量比肉腸多，菌香足，肉腸腍身味佳。至於 Mozzarella 芝士，份量同樣不少，切開起絲吸引，但味道沒預期般濃郁。最後是餅底，不算特別薄，但食感仍脆，尤其是近邊部分，香脆度更吸引實在。海鮮 Pan-Fried Cod ，內有鱈魚、海蜆及露筍。鱈魚肉質腍滑，但魚香給力不算強。海蜆甜美度十足，好吃。露筍粗

Went for a late lunch so no booking or waiting required as it was 2 pm.  Nothing really wrong with the food but it was just very so-so and underwhelming. Service not rude but underwhelming also.  For the price and small portions, can do a lot better even in expensive Central.There were two of us and we ordered a vongole pasta each plus a pizza to share.  The pizza had a soggy base, chewy but tasteless cheese and lots of grease at the bottom. The pasta dishes were not even hot but only room tempe

姊妹約中環食晚餐, 試下CIAK - In The Kitchen餐廳裝修簡潔但有氣份叫左: (1) Clam Trenette------ 蜆size細, 唔腥, 蜆量算多但扁意粉比較少, 意粉比較硬身, 整體味道正常 (6/10)(2) Prosciutto and Formaggi Pizza------即係 "巴馬火腿+芝士Pizza", Pizza香, 餅底煙韌有口感, 芝士同咸巴馬火腿一直都係最佳組合, 整體味道可以 (7/10)(3) Apple Tart---熱騰騰蘋果批配冰冰凍開心果雪糕, 蘋果片夠薄, 批底夠脆, 整體口感味道好, 唔會膩 (8/10)(4) Tiramisu--咖啡味雪糕係Tiramisu上面, Tiramisu咖啡味唔算濃, creamy但唔膩, 入面蛋糕濕潤, 整體味道正常(6/10)總結:可以一食

之前睇openrice d comments, 講到Ciak點勁, Umberto Bombana旗下, 米芝蓮一星etc, 所以好奇黎試下, 唔知係唔係lunch set typical野嘅關係, 試完覺得好普通, 同 8 ½ Otto e Mezzo Bombana相比有一大段距離~個lunch set $288揀2 dishes, 我揀咗南瓜湯同主菜三文魚~ 個南瓜湯都ok算濃; 三文魚都好滑~ 其實成個餐ok, 但無乜特別, 感覺普通~2 dishes如果想要埋set menu嘅desserts可加$60~ 但唔係我想食嘅, 所以自己散叫咗lemon tart $100, 始終要食埋甜品先感覺完滿~ 甜品反而有驚喜過個lunch set, 個tart係幾層(唔似平時出面嘅一餅野蛋撻個隻皮), 而係有層次感好脆餅乾咁, 上面配埋類似金莎朱古力d脆脆, 檸檬味配朱古力味幾好~總括lunch set咁嘅價錢中上環有好多更好選擇~ 唔知散叫會唔會好過set, 有機會都想試埋大家講嘅和牛肉醬千層意粉~

知道依度攞左2015年度米芝蓮一星後，就襯住星期六玩完新開既摩天輪後嚟試下意大利菜。一入到餐廳環境舒適，侍應服務態度良好，令人留下一個好印象對依間餐廳。食意大利菜首先叫支紅酒先，依支Nativo Negramaro 2012年既紅酒，入口偏酸，不過襯之後order既食物就非常合適。首先叫左個Bolognese Tagliatelle既意粉，意粉好食完全係al dante既感覺，好彈牙好高水準，肉醬味道好濃，配合埋意粉簡直係一流配搭。另外亦叫左個Prosciutto and formaggi既pizza，薄餅上面舖滿大量parma ham同芝士，上枱時熱辣辣香噴噴，食落勁滿足配合埋紅酒真係爽到飛天。最後叫埋個Tiramisu做甜品，內裡做得非常好夠濕潤，有少許酒香，加埋上面的咖啡粉，真係一個出色既甜品。