Linguini Fini (已結業)

I had two Italian meals back to back, and unfortunately this place lost out. For a multitude of reasons: the service was haphazard, the menu was boring, the food was either bland or too salty, the music was too loud, the 2-seater tables were too small.... the only saving grace was the price - cheap (for this part of town), no service charge (they didn't deserve mine), and free tap water. I thought they were trying to create a vibe that kinda worked, but didn't for me. The service was actually an

因為很想食到聞名已的鴨蛋意大利粉, 所以獨自一人先品嘗一下, 也因為一個人容易入座, 一到便安排入座, 但狹窄的座位, 不太舒服,我點了意大利番茄清湯及Salt Cured Egg genovese, 其實有Set lunch ($98+10%), 有salad有主食有飲品, 但沒有我想食到的鴨蛋意大利粉啊! 先來麵包, 都很乾, 不太驚喜, 後來湯, 番茄味很濃, 有些香葉和大量橄欖油, 雖然有點油, 但配合麵包一起吃好夾, 登登登登, 期待已久的Salt Cured Egg genovese終於出場, 賣相並不重要, 味道最實際, 第一口有濃郁的香草味醬汁, 跟之前的番茄清湯的香草味相似, 麵條的煙韌度較一般的硬, 但食進水很有咬口, 加上蕃茄仔很鮮甜, 味蕾係前面甜中後咸香, 很有趣! 不枉此行的獨樂樂!

終於終於，在很多個食友的聯合推薦下，我帶著媽媽和TC，以及蠢蠢欲動的味蕾，來這裡小試牛刀。餐廳裝修有一點工廠氣息，休閒自在，不會有fine dining那股拘束感。週末沒有set lunch提供，但其實a la carte menu的價位十分合理，份量也較小，可以多嘗試幾款每一檯都有一瓶橄欖油，不過沒有黑醋，我還是很老土的覺得黑醋配上橄欖油會更美味麵包用鳀魚罐頭鐵盒盛放，外皮脆身而富有芝麻香，內裡則較鬆軟，蘸上橄欖油與黑醋吃更添香味，媽媽和TC都吃得很起勁，很快，小鐵盒就空了素來迷戀炸芝士條的我，固然也不會放過White gold bars，酥脆薄身、微帶香草芬芳的外皮裹著煙韌飽滿、奶香四溢的水牛芝士，再配上少許酸爽開胃的番茄醬，不誇張的說，吃過那麼多cheesesticks，這家算是水準最高的時令蔬菜及意大利番茄清湯就和想像中的不太一樣了，不同於一般的質感濃稠、酸甜味較厚重的意大利菜湯，這裡則是『清而不寡』，番茄的性格彰顯，酸甜度平衡得恰到好處，輕怡開胃對配菜中的南瓜配紅酒醋頗有興趣，沒想到端上來時竟是臭烘烘的，一股發酵過度、食物腐壞的味道，原來是紅酒醋搞得鬼！然而這味又與臭豆腐有異

不可book檯，lunch time 12點左加來到不用等位，10人桌坐得唔舒服，冇椅背，1230後要等好耐位。STRACCETTI DI MANZO 好正意大利雲吞好難食意粉一般，但鵝肝醬意粉很正，推介!Tiramisu有驚喜，賣相好又好食Pizza蠻特別的，好吃，要試!Salad也ok有sorbet 供應，天天不同款，ice-cream味道是特別的 (佢圩話係自家製既)，讚!都唔平呀 …

九月初(陰)位於中環的Linguini Fini，是我非常喜歡的一間意大利餐廳：食物好吃，價錢超值，環境不錯（就是音樂吵了點）；雖不設加一，服務卻相當好，我更不太受不設訂枱的限制影響，所以是一間我常常想往那裡鑽的餐廳．它起初只在星期一至六營業，令我每逢週日都有點失落．但自九月四日起週日不再休息，更提供brunch menu選擇，愛吃早餐的我當然不會錯過！十二時多去到，餐廳不算很滿，可以快快入座．我一直以為這段時間只設brunch menu，原來連平日的lunch menu都可以點，選擇相當多．席上有未曾來過的，所以都保險地點些吃過覺得不錯的菜色，就連認得我們的侍應都問，為甚麼我們每次點的都差不多．不過好吃的就不怕encore，下次再來獨自試其他食物好了．點完食物，一直都未有house bread出現．問了侍應，它們說沒有提供．奇怪，是因為早午餐時段會將麵包抽起，或者是．．？但席上有人想吃麵包，所以就點了個HAPPY JACK'S DAILY PASTRY BASKET.先來的是STRACCETTI DI MANZO，用來自澳洲的牛肉，烤至五成熟，入口嫩滑鮮甜到不得了，是無論是否牛魔王都

不明白西餐廳為何不設book枱。當一來到時,便略知一二。原來這裡有點蘭桂芳clubbing feel。來的人客多是外國人、formal dressing的上班一族。在昏暗環境下各自gathering,言談什歡,所以這裡是不適合靜靜地傾計食飯的地方。我純粹想試新野,和吃最多人點的朱古力漿甜品。6:45pm來,要等30多分鐘。和朋友諗住每type東西都叫小小試試。在什麼「卷」類,當是餐前小食。選了意大利沙拉米香腸,羊奶芝士,櫻桃椒$88。誰知來到竟然是一個pizza!!!幸好我們沒叫太多食物….個pizza好咸,因為沙拉米香腸就如臘腸一樣。Pizza又不覺特別出色,真是錯叫!意大利雲吞鄉村香草軟酪配羅勒蕃茄醬$98,乳酪芝士軟又香,都幾好吃。香港橄欖銀魚醬意大利麵$88,銀魚醬走埋一邊,剛給朋友吃了那邊,但蕃茄醬更加重手,所以無什特別。或許欣賞的是那些「意大利麵」,口感很麥,且如天使麵,吸收晒醬汁味。因為和朋友掛著傾偈,甜品時間也遲緩了。我這個朱古力魔,最想吃的”Hot Chocolate Affogato”竟然售罄!!侍應說,平時八點多鐘便賣光喇!噢…no!!後來他介紹了today’s

這兩個月來，每當有朋友問我那裡有好餐廳推介，我總是先問:「你吃過了Linguini Fini沒有？」毫無疑問，這間意大利餐廳在我心目中的評價真的很高。雖已到來幾次，但想吃的總是吃不完，就算是重複吃相同款式的菜式，但待餐時仍然充滿期望，細想一下，似乎沒有別的餐廳能令我這樣死心塌地的愛上...這裡有款很令我回味的意粉Chitarra，外表不怎麼吸引，但味道卻是令我朝思暮想。用上雞肝，黃糖，香草，火腿等跟粗麵條一起烹煮。麵條蛋香很濃，雞肝呈粉狀依偎在上，入口的那份酥味，很好吃。再細味麵上的醬汁，甜甜的又帶點咸香，而且沒半點油膩感覺，在香港似乎再找不到。除了意粉，Linguini Fini也有值得推介的主菜。除了不少人推介的豬油燒雞外，跟中式燒肉有點相像的意式慢烤豬脾及豬腩肉，是我的推介。英國運來的豬腩，釀入香腸肉後，先慢煮再烤焗，製作時間用上差不多一天。完成後的燒豬腩，切粒放上麵包，再上碟。雖知香脆的豬皮跟肥脂是罪惡根源，但油香跟肉汁同時在口中爆發的感覺，加上軟腍的口感，真的更令人心動。還有那個賣相平凡到極點的檸檬橄欖油蛋糕，明知是跟莎莉蛋糕差不多的Pound Cake，也知道只是曬上橄欖油

Perhaps my friends and I came on a bad night, but our experience was terrible! We were a group of 10 and because they do not take reservations, we waited 45 mins for a table. However, we were unable to have drinks while we waited because the bar area was already filled with diners.Finally, we were seated at the long table in the bar area but had to really really squish up tight because there was a group of four who were already eating their dinner and we were instructed by the waiter to share th

A sister of the popular restaurant Post Pubblico, Linguini Fini takes pride in their homemade pasta as well their 'traditional Italian' concept. I'm not too sure about the 'traditional Italian' concept but their pasta is a must-try.The restaurant does not take any reservations, whether it is for dinner or lunch and they insist on all members of the party to be present until you can be seated. Despite that, we arrived there on a weeknight at 8:30pm and were seated almost instantly. Don't come her

開業將近兩個月的Linguini Fini，現今成為城中其中一間，火紅的新餐廳。其優閒不拘束風格，以本地農場直送食材，肉類全不含激素，而且價錢相宜，所以在短時間之間火紅，不無原因。第一次是Grand Opening當日來午餐，上一次是餐廳方面邀約來午膳，吃了十多款頭盤意粉主菜甜品，每一道也有水準，(有關此一頓午餐的評價，可以看圖索驥。）這一次，是帶台北朋友V，來品嚐一下香港的意大利味道。此店之最大缺點，就是不設訂位，遲來一律要等位，我們為了避開中午的尖峰時間，便選擇在中午十二點半前入坐。這次點了午餐，和單點了兩道菜式。她想吃點沙拉，所以點了個午餐，因為頭盤是Insalata，是一道南意大利風味的沙拉，所有菜是取自本地的Homegrown Foods，保証新鮮，鮮甜不缺水份，酸甜的dressing令人在悶熱的中午之下，為胃部打氣一下。單點的頭盤是8 HOUR TRIPE，以八小時來煮牛肚，意大利人和我們一樣，也會吃內臟的。當然用上這麼長時間來煮牛肚，怎樣也煮得軟淋入味，如海綿一樣地質感，濃惹酸甜的醬汁盡收在牛肚內。套餐的意粉是Salt Cured Egg genovese ，鹽製鴨蛋意大

幾好食都冇用,因為冇機會食...6個人想食celebration lunch,打電話去book,佢話要walk-in....冇問題....早d去攞位啫....12:30去到,剩返一張6人台,以為自己好好彩,點知....以下係我同經理o既對話:我: 唔該6位.經理: 齊人未呀?我: 未齊,我而家call佢地落黎,我office響旁邊.經理: 要齊人先至坐得.我: 佢地黎緊...如果黎左超過一半人得唔得? 6個黎左4個坐唔坐得?經理: 唔得,要6個都黎齊先至坐得我: 咁黎左4個點算? (有一兩個可能要遲d到)經理: 坐住4人台先我: 咁之後再黎埋果兩個點算? 叫佢地企響度等?經理: ...我地到時再轉張6人台俾你我: 但係你地得兩三張6人台,台台都啱啱坐低,點算?經理: 呢個係公司規矩,我地呢度唔係做fine dining...我: fine dining?! 大家樂都可以坐低等齊人啦!最後我嬲到爆走左,落到大廈門口,見到滂沱大雨,心情又憤怒又徬徨....一早約晒人,去邊度食好?!

I am a great fan of pasta. I am basically obsessed with pasta and pasta has always been my favorite food since I was a little kid. The name of this restaurant, Linguini Fini, has caught my attention when it pops out on the charts on openrice as linguini is a type of pasta which is thin, long, and flat. I also get to know that the word linguine means little tongues in Italian, so that probably explains the tongue logo of the restaurant.People had many good and positive reviews towards this restau

雖然Lunch Time的時間不長，偶爾也會相約好朋友午膳，但地點大多在灣仔區，主要係就我方便。這次搞搞新意思，在我生日的正日，轉到中環新開的人氣店Linguini Fini。中午無得訂檯，朋友想先早點去到霸位，卻又要人齊才能進去，真麻煩。弄得好朋友要在門口站了很久，真的不好意思。照慣例，服務生是奉上麵包。然而，兩款餐包都是凍冰冰的，而且又硬又實，那管是配上黑醋或是橄欖油，亦補救不了。胃口細小既我，當然唔會浪費Quota在沒質素的麵包上。午市套餐價錢相宜，大多一百蚊有找，卻就不太我們口味，同埋大家都想另叫甜品，倒不如散叫更好。點一味頭盤，兩客主食，再加埋甜品，豐富極了。青口跟一件烤過的麵包，侍者主動向我們介紹這件麵包，說是自家製的，會很好吃。分了半件試試，是香口一點，但就幾硬的，未懂欣賞；青口則是新鮮，爽口，只嫌太細隻，沒什麼肉吃。朋友很知我心意，即使她不太喜歡，也特意要揀火腿拼盤。這拼盤的份量比預期中大得多，莎樂美腸滿有油香，火腿是有豬及牛，均是軟熟可口，個人是較為喜歡豬的那款。仲有這邊的招牌Fettucine Funghi，自家製作的濶麵條有咬口，牛肝菌也帶有一定香氣，蘑菇就夠爽口

No reservation, caual setting like a canteen in big open space. Tables are placed closely next to each other. Semi-opened kitchen.Ordered a Fried Cheese (golden bar), tasty, deep fried to gold brown colour, not too greasy. Came in 2 chunks of mozzarella cheese with tomato sauce. Tomato sauce is always good friend to this kind of deep fried heavy thing. But the cheese was not hot enough, wonder they took too long to blot the oil before taking that out.Had a homemade spaghetti with parma ham,

Went to try this place with 2 friends. We knew it was no reservation, so 2 of us went at 6:30pm to get a table. Our 3rd dinner guest said she will be late fr work & will join us around 7-ish. When we got there, we were NOT ALLOWED to be seated until EVERYONE has arrived even though I already explained my friend will be late fr work & join us later, & we will start eating first. Nop, not allowed. So we had to take a drink at the bar & wait for 40mins for our friend to arrive before we are seate