影片
港鐵西營盤站 B2 出口, 步行約2分鐘
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電話號碼
96848963
營業時間
今日營業
全日休息
星期一
全日休息
星期二
18:00 - 22:00
星期三至日
12:00 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
呢間小店主打手工意粉，同埋創意料理😋但價格相對比較進取，份量都比較少3個人要食5-6道菜先夠飽😣補充下先，其實鋪頭service唔錯，無其他review寫咁差 - Uni & Bottarga handmade pasta: $288用左海膽+烏魚子，有啖啖海鮮鮮味手工意粉煙煙韌韌，仲有陣陣蛋香味👍🏻不過份量真係少，而且無乜醬汁，所以食到最後無乜味 - Stout Short Ribs handmade pasta: $268用左闊條pasta，亦都煮到Al denteShort ribs係牛肋條，所以成碟意粉都好重牛肉味 - Burrata 5.0 (V): $168辣辣地嘅burrata，配埋甜甜酸酸嘅士多啤梨醬，可以中和下burrata嘅膩，唔錯👍🏻仲有炸脆左嘅羽衣甘藍，幾特別 - Octopus: $228雖然賣相麻麻地🤣但其實味道幾好㗎👍🏻個汁有少少辣辣地，味道有啲似花椒八爪魚鬚肉質有咬口得嚟又唔會太韌，正 - Iberico Pork: $188用左黑毛豬，為左保持口感，煮到8成熟不過都係有少少韌，配埋酸菜一齊食都幾夾 味道：🤤🤤🤤🤤🤤/5性價比：🤤🤤🤤🤤/5
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Finally had the chance to visit this pasta shop! I was initially hesitant because the booking process requires credit card information, which felt like a bit of a hassle. But I decided to drop by for lunch and luckily, there was no queue.The space is small but cozy, making it a perfect spot for a relaxed lunch or catching up with friends. I went for the lunch set, which is very reasonably priced considering it includes homemade pasta and a side (dessert, soup, or drink). I chose the carbonara and cheesecake, while my friend had the Margherita.The pasta was excellent! Noodles were perfectly cooked with a nice QQ bite and well-seasoned. Honestly, it’s one of the better carbonaras I’ve had in Hong Kong. The dessert was a pleasant surprise: the cheesecake had a bold cheese flavor, quite different from the usual ones here, and the vanilla ice cream paired beautifully with it. The portion was just right to end the meal on a sweet note.Service was a bit slow, but nothing unreasonable. Staff were attentive, refilling water and clearing plates promptly. Overall, I’m really happy with the experience and definitely plan to come back to try more from their menu!
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這次想介紹我很喜愛的餐廳，亦想推薦兩道9.0 menu 必試的菜式。這間餐廳早於香港手工意粉未盛行時已經開業，今年8月16號正好是他們三週年。見證住他們由1.0 menu 到依家嘅9.0。新menu 10.0即將推出，所以想趁最後呢幾個星期，推薦大家一定要試嘅Foie Gras Mini Burger和 Pigeon！Foie Gras Mini Burger以菠蘿包皮包裹鵝肝，配上香甜的雲呢拿洋蔥醬、波特酒、微苦的黑朱古力，以及鴨肉鬆，每一口都層次豐富。黑朱古力和波特酒的微苦與甜，帶出鵝肝的香滑，雲呢拿洋蔥醬更添芳香。鵝肝一點都不膩，所有材料完美融合，自9.0推出以來，最小都食過5次。另一道 Pigeon，以三成熟的乳鴿搭配 Muscovado 黑糖脆皮，外層微甜焦香，肉質極嫩滑。乳鴿肉配上濃郁的肝醬汁和甜美的紅蘿蔔，細緻地平衡了整體味道。入口先是糖衣的香脆，繼而是乳鴿的鮮嫩和肝醬的濃郁，讓人回味無窮。Menu 其餘嘅推介菜式一定係burrata 同埋不得不提嘅意粉，水準一向高而穩定，每次來都令人滿意。係因為今日食完之後有感而發，覺得一定要寫返個Review分享。想推薦兩道9.0 menu 必試的菜式。
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Everyone had a different favourite from the succulent ox tongue with crunchy onions, to the hint of chili on the eggplant covered in worm like rice crispies, to the fresh clams with a kick of sambal. The foie gras mini burgers were decadent with a perfectly paired chocolate sauce and hint of Asian flavour from the duck floss. But the burrata coated in tomato powder takes the top spot oozing with a surprise tom yum centre. Pastas were all excellent too. We recommend the crab pasta which was light and well balanced with yuzu. Skip dessert and have another starter instead. The tiramisu was good but perhaps a little too boozy for my taste.
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人生第一次寫食評因為我真係未試過食一餐飯食得咁唔開心。我一早book左位(7pm)，準時到餐廳(大約 6:55pm)，一坐低侍應話今日full book，得一個鐘食，要8點還枱，我嚇一嚇。。。因為我黎之前見過有人話walk in限1個鐘，但我係有book位。。。Reservation email無寫限時，仲寫住7-9pm (2個鐘)。成餐飯無哂心情食，完全enjoy唔到。我叫左dinner set menu for 2 (hkd 488/person)前菜overall唔錯，海膽意粉比較淡味，魚正常發揮。去到甜品tiramisu ，我已經無心情影低。成餐飯最心理唔平衡係隔離枱有人遲到，坐足大半個鐘先落單，餐廳又接受。然後一到8pm，當時我另一邊仲有一張空既2人枱，餐廳就安排book左8:15pm (3位)，坐住2個人係正我隔離，比哂壓力你走。希望餐廳明白你每一句說話同行為，都會影響客人對餐廳既感覺，我自己就唔會做回頭客，亦都唔會推介朋友黎食。2個人一共HKD1036，用餐時間: 約1小時5分鐘
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