Testina

一直都好想嚟食呢间餐厅终于趁佢执之前试一次😅 装潢有种意大利怀旧嘅味道唔会太过花巧好贴地既感觉🏠 一直无黎食系因为对佢唔少嘅食材有内脏有一点却步🫀食完觉得佢嘅调味同手法都好出色特色得黎完全没有内脏嘅怪味❤️以唔系主打精致米兰小餐馆嘅定位嚟讲价钱稍高🥹但系味道食得出系出色的😜⭐️ Blood Orange Carpaccio, Whipped Ricotta, Sicilian Anchovies & Fennel 🍊橙肉嘅甜配上Ricotta Cheese既咸香好平衡🧀 Anchovies点提带出意大利独特嘅风味🐟可惜当日用上普通橙而非血橙卖相同埋风味都打咗折扣😪⭐️ "Trippa Fritta" Fried Honeycomb Beef Tripe & Rosemary 🍖牛肚炸得酥脆没有内脏嘅腥味🔥好有意大利地道街头小食嘅风味🇮🇹⭐️ "Lingua Tonnata" Milk-Fed Veal Tongue, Tonnata Sauce, Sicilian Capers 👅又系另一道经典嘅菜色🥰 小牛舌嘅软嫩度值得一赞🐮配上吞拿鱼酱嘅鲜味朴实但系有层次🐠⭐️ Homemade Cavatelli, Sicilian Red Prawns, Fish Broth, Tomatoes & Amalfi Lemon Zest 🍲自制嘅Cavatelli口感特别有咬口👍🏻 配上鱼汤浓郁得嚟好有海洋既感觉🌊 可惜唔系好突出到西西里红虾嘅既精华🦐⭐️ Homemade Tagliatelle with Duck Ragu 🦆用上鸭肉做成Ragu口味更加浓郁香气更加独特😗Tagliatalle挂汁能力一流可以沾尽肉酱的风味🤪⭐️ Roasted Mediterranean Octopus, Capers & Dry Tomato Oil, Romesco Sauce 🐙八爪鱼熟度烹调得啱啱好肉质新鲜弹牙💙Romesco Sauce既调味同样系保守嘅配对🍅 好味稳阵但系比起Pasta同Antipasti稍欠亮点🙂⭐️ Tiramisu 🍰最经典嘅意式甜品有家庭味既Rustic感觉🇮🇹 咖啡味同Mascarpone Cheese既口感好平衡🍦Creamy既幼滑感系圆满既感觉…查看更多

【 Quinto Quarto (the Fifth Quarter) 】据闻古时罗马人，一头动物宰杀后，肉以质素分成五份：最上等的给贵族，然后依次是祭师、资产阶级、军人；第五份（内脏）是奴隶吃的。内脏大概是动物四份一 (a quarter) 重量，所以叫 quinto quarto  —— 第五个四份一。From nose to tail dining ，在丰衣足食之前的年代，人吃内脏本求温饱，不浪费食物 🥺， 时移势易，吃内脏（或者可以加上非上等的肉）在义大利已经由糊口之事成为高尚传统啦 。Testina 把米兰的 Trattoria Trippa 的「牛肚」😌 料理和味道带来香港。其实义大利人也吃其他部份例如肺，Testina 未有全部牛杂供应。【 香港的 Testina 】Testina 的 dining room 有份朴素氛围，是旧日的简和美以当下的心思去布置，似停留往昔，然而黄与绿主色展现当代的美学，相比米兰 Trippa 餐厅的芥末黄色（深刻而大胆的用色），Testina 的黄壁略为素淡，有点儿似 Arnaldo Clinica Gastronomica （那一家仍然用好似香港牛杂档车仔奉客的高级餐厅 😃）的传统，但 Testina 更富现代感，且更耐看。相对现在太多餐厅过犹不及的装潢（一部份的 Caprice 和黑和红的 Robuchon 算是表表者），看到 Testina 的素净，小妹觉得十分舒泰。多说一句，不是整间 Caprice 都是不美的，dining room 部份仍然保持了法兰西新古典主义的庄重和贵气喔 ☝🏽😎。好了好了，午餐开始啦。【 Highball 】****下午要工作，不便有酒意，来一杯没有酒精的 highball ，都很好味嘅 😋。【 Bread Basket 】****有 focaccia 也有 grissini 和一款似 pane tuscano 的面包，不知是买回来还是自己做呢？水准很高，focaccia 很好味、有质感；grissini 是不可以跟 Grissini 比嘅，不过不差。义大利餐厅，小妹认为是十分重视面包喔，不论面包是否 made in-house，Testina 没有令人失望。头盘。当然要吃 signature 之一的牛仔舌啦。 【 “Lingua Tonnata”｜Milk-Fed Veal Tongue | Tonnata Sauce | Sicilian Capers 】****牛仔舌味道淡，不过衬有酸度的 capers 和 deeply savoury and full of umami （旨味）的 tonnata sauce 是天作之合。小妹觉得牛仔舌切得略薄，在口中缺乏点质感，不过可能那是传统吧，也许太厚难嚼啦，米兰 Trippa 的都是这个模样呢。还有，这道菜的 tonnata sauce 和牛舌比例均称。Tonnata sauce 是浓郁的吞拿鱼和鳀鱼酱，太多过咸，过犹不及。看看上面的照片 ☝🏽，当知对比只有几片牛舌，酱料比例适中。而且 Testina 摆盘也较米兰 Trippa 精致呢。虽然单单味道未必五⭐️，用整全一道菜去看，小妹不会犹豫给予五⭐️的。【 Homemade Tagliatelle with Duck Ragù 】****追加的 pasta。$248。Tagliatelle 厚重，煮得软硬适中 perfectly al dente。鸭肉酱香浓甜美，没有 gamey（其实小妹并不抗拒 game 味的，反而很喜欢到欧洲吃 gibier，日本也有很出色的「野味」餐厅喔 😋），要批评的话，可以说味道虽浓却单调，稍欠 umami 复杂层次而已。【 Charcoal Grilled Beef Heart｜Seasonal Vegetables 】****牛心爽而美味，只需切成薄片，简单地撒上盐巴和胡椒去烤，炭火焦香，加上蔬菜垫底，一点葱花在上，少许肉汁，Testina 这个主菜就是这样简单，已经是很美味的菜式，不用画蛇添足。【 Melon Ice-cream and Coffee 】****有甜品和没有甜品午餐相差一百块钱，要甜品只是多一球雪糕，连一点 garnish 都费事，纵然好味，未免太乏诚意了 😅。就此一道甜品，抵食已经口了两颗星星啦。之后小妹得知午餐甜品选择已有改善，再无这样毫无心思的雪糕啦 🙄。****咖啡没有特别，无用多所摇舌了。【 对义大利料理的经验 】小妹觉得义大利菜跟义大利酒一样（当然小妹饮义大利酒有限，只能说是自身经验 😬），有独特而单一的 character，对比法国料理的缤纷而世故，小妹吃过的义大利菜多美味则较为朴素（EP 除外，请看下一段），菜式较少花枝招展，也无需修饰造作。顺便一提，半山坚道那一家 Florence Trippa 的 Lampredotto 味道都是一贯的朴素而平淡的。不过好味道的义大利料理，绝对是世间世外道美味。小妹吃过最美味的义大利菜是在 Enoteca Pinchiorri 💖，其实好似 Super Tuscany 的酒，EP 是有点儿「法国化」的，那一家翡冷翠的餐厅无论料理和服务都是 head and shoulders 超过其他（小妹吃过的）义大利餐厅，而且酒单的丰富，几近不可思议 😳。 EP 是有一家分店在名古屋的，小妹未有缘一试。不过讲到义大利以外，最好的义大利菜恐怕仍在东京 —— 代官山的 Aso 也好，Bvlgari 酒店的 Il Ristorante - Niko Romito 也好，资生堂的 Faro 也好（有机会不妨试下，然后对比香港最好几家，看看小妹有没有「打诳语」🤭），从未令小妹失望，义大利菜本质中加入日本人一丝不苟的面影。恐怕义大利以外，最好的义大利菜还是要数日本㗎啦。还有一点，义大利虽然不是很大，料理还是很 diverse 的，不是 carbonara 和 pizza 可以概括。例如西西里料理深受中东人影响，味道大胆，多彩多姿，Tuscany 则简单朴素，食材新鲜，米兰（Testina 的家乡）所在的 Lombardy 地方，也许可以说「浓油绰酱」也很香口惹味的，例如 Cotoletta alla Milanese，正宗义大利菜可以分别很大喔。【 总结 】Testina 的料理整体来说质素高（例如 pasta 和牛心烹调恰当），摆盘漂亮（剩系那道牛仔舌头盘比米兰 Trippa Trattoria 的要精致得多）。至于味道嘛，不是惊艳，义大利煮「牛杂」的传统风格，小妹觉得那份味道浓郁却朴素的料理其实不差。Testina 是 trattoria ，比较 casual，料理也简单，不能跟翡冷翠的 EP 或者香港《八部半》 (都是 ristorante) 相提并论嘅。对比香港，Testina 的料理虽然简单，又比一些沉闷的提供 spaghetti carbonara 自称义大利菜「西餐厅」精彩得多 。服务正常，并不 personal，没有犯错也没有觉得很用心。吃午餐 + 单点，今天埋单近一千元一个人远远太贵啦。那一百元的 melon ice-cream，事实有点过份 😡。如果有 Restaurant Week 特价不妨一试（当然未必有你心仪的菜式选择，要自己衡量啦）。所以整体用餐体验还是一个 OK 而已。…查看更多

Booked Testina at the very last minute when the restaurant week was almost over, and luckily we still managed to get a table for Saturday lunch. Testina is known for utilizing every part of the animal, including offal, and turning it into delightful dishes. During the restaurant week promotion, a 4-course lunch cost only $428 per person.🥂 Milk-fed veal tongue, tonnata sauce, Sicilian capersThe veal tongue was sliced very thin like ham, and I loved the creamy tuna sauce, it paired beautifully with the veal tongue.🥂 Fig, lardo from Nebrodi, ricotta and balsamicoThe surface of the lardo was lightly torched. Combined with the ricotta and sweet fig, the dish was soft yet chewy, and the sweetness of the fig complemented the flavours perfectly.🥂 Fried honeycomb beef tripe and rosemary (+$108)I’ve often had beef tripe at dim sum, but this was my first time trying it fried in an Italian style. It was surprisingly addictive.🥂 Homemade tagliatelle with beef heart Bolognese raguI hesitated at first, knowing beef heart was the main ingredient, but it didn’t taste much different from regular beef. The tagliatelle had a nice, firm texture that I liked.🥂 Burrata ravioli, tomato sauce and basilI’m usually not a fan of ravioli, but this one was delicious. The tomato sauce was rich and flavourful, enhancing the overall taste of the dish.🥂 Handcrafted cavatelli pasta, red prawns, fish stock, peas and tomatoes (+$288)The red prawn pasta was truly impressive. The fish stock was full of flavour, and I didn’t expect the cavatelli to have such a perfect texture.🥂 Trippa stew all’ AmatricianaThis dish combined four different parts of the cow in a single stew. The sauce was rich and everything came together beautifully.🥂 Testina pig’s head with salsa verde, mustard grain jus and fresh horseradishTheir signature pig’s head reminded me of Chinese-style roasted pork. The skin was crispy, and the balance between meat and fat was just right.🥂 Melon sorbetA refreshing and rare melon-flavored sorbet was the perfect way to end the meal, along with a hot coffee..Overall rating: 8/10…查看更多

My friend deliberately searched for this Italian resto specialising in offal in Central to celebrate my birthday! .Our dinner started with a complimentary Bread Basket accompanied by a small plate of olive oil. The basket included sour dough, grissini and focaccia. Then, we ordered the following dishes to share:-Antipasti:-Lingua Tonnata, Milk-Fed Veal Tongue, Tonnata Sauce, Slicilian Capers (HKD298)The ox tongue was thinly-sliced and placed prettily like flower petals. It was paired with the rich tonnata sauce, made from tuna, sour cream, lemon sauce, oil and salt, adding a sour touch and enhancing the savoury of the melt-in-your-mouth ox tongue. -Fassona Beef Tartare, Caper Leaves, Marinated Egg Yolk & Fiore Sardo (HKD288)The lean meat had a nice texture and tenderness, being succulent with a sweet taste. The caper leaves provided a briny, slightly acidic counterpoint to the richness of the beef. The egg yolk sauce elevated the freshness of the tartare. -Pasta:-Homemade Pappardelle with Chicken Offal Ragù (HKD298)The pappardelle had an al dente texture and was paired with various flavourful and fragrant chicken offals, including gizzards, testicles, etc. They didn't emit any unpleasant odour and were pleasantly chewy. Parmesan cheese was sprinkled on the pasta, making it cheesier. -Secondi:-Charcoal Grilled Beef Heart, Seasonal Vegetables (HKD298)Definitely the MVP of the night. Exuding an intense charcoal-grilled aroma, the beef heart was extremely tender and juicy with an alluring pink appearance. The onion sauce paired nicely with the beef heart. -Dolci:-Hazelnut Cake & Piedmont Hazelnut Zabaione (HKD148)With a thick layer creamy hazelnut zabaione at the bottom, the cake was soft and light with a nutty aroma. I could taste the earthiness and buttery texture of the zabaione and the cake at the same time when enjoying the dessert. They used chocolate sauce to write the bday message on the plate to celebrate my bday. -Tiramisu (HKD158)This tiramisu was pretty standard, being moist with the right amount of coffe and alcohol. It was not particularly memorable and quite expensive. .The resto is decorated in the Milanese style of the 1970s, with terrazzo floors, olive green furniture and mustard yellow walls. There are also private rooms available in case you prefer more personal space. .The staff were friendly and attentive. They introduced their dishes to us patiently and suggested the Monsanto Chianti Classico Riserva for pairing. …查看更多

Parma Ham, Pickled Vegetables & Crispy Bread腌菜出色，非常清新，柔和酸味恰好平衡番火腿嘅咸香，简单开胃Beef Carpaccio, Piedmont Hazelnut好味! 蛋黄酱、chives、果仁等令到味道层次更加丰富，但又唔会互相抢味，夹埋十分和谐，非常出色Linguine with Walnuts Pesto & Spicy Oil面条口感偏硬有质感有咬口，果仁酱汁清新无油腻感，加少少辣油提味，配搭新颖Homemade Tagliatelle with Bolognese Ragù手制意大利面烟韧且有蛋香，面条本身非常出色，肉酱浓郁，剩下嘅肉酱酱汁沾面包一流Roasted Mediterranean Octopus, Capers & Dry Tomato Oil, Romesco Sauce八爪鱼烤得焦香，香味四溢，内里非常软腍，调味足够，甚至不需要沾酱也好味"Testina" Pig's Head & Salsa Verde, Mustard Grain Jus, Fresh Horseradish猪面颊肉炖得非常软腍，油脂半溶化，啖啖充满油香，搭配新鲜嘅辣根碎完美中和油腻感Crispy Apple Strudel & Crema Inglese酥皮香脆，馅料有浓郁嘅玉桂苹果香，配搭奶油酱，甜而不腻Homemade Sorbet苺果口味清爽可口，为整餐饭画上完美句号…查看更多