Ciao Chow - Italian Cafeteria (已結業)

4

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19113

中環

$101-200

意大利菜素食薄餅酒吧

115

26

10

Margherita Pizza

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sn2011

等級3

39

0

佢係我响香港暫時食過最好味嘅pizza。（以我井蛙嘅意見來講）餐廳位於蘭桂芳入口，一去到就見。餐廳氣氛輕鬆，舒服。午餐時間有set lunch揀，有頭盤，主菜，咖啡茶,抵食好多。我當然主攻pizza。Pizza旁邊好多氣孔、好脆。有炭烤味。口味選擇亦多。侍應生好細心，話等我地飲完個湯先入order做pizza, 請我地等等，怕pizza太早來到，凍咗唔好食。另外叫咗意粉，味覺亦好好，意粉軟硬剛好，醬汁掛得上，但又唔會太濃。試咗兩次，水準穩定。推介！

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佢係我响香港暫時食過最好味嘅pizza。（以我井蛙嘅意見來講）

餐廳位於蘭桂芳入口，一去到就見。餐廳氣氛輕鬆，舒服。

午餐時間有set lunch揀，有頭盤，主菜，咖啡茶,抵食好多。我當然主攻pizza。

Pizza旁邊好多氣孔、好脆。有炭烤味。口味選擇亦多。

Margherita pizza

侍應生好細心，話等我地飲完個湯先入order做pizza, 請我地等等，怕pizza太早來到，凍咗唔好食。

另外叫咗意粉，味覺亦好好，意粉軟硬剛好，醬汁掛得上，但又唔會太濃。

試咗兩次，水準穩定。推介！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$400 (午餐)

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sky_0721

等級4

998

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近排工作忙碌, 難得可以早一點放工, 便相約友人去了中環食飯輕鬆一下. 我地今次選了Ciao Chow Italian Cafeteria食飯. 店內環境偏向昏暗, 店舖外邊是飲野為主, 裡面是食飯. 我地點了兩款沙律. 一款是Funghi. 材料主要是蔬菜和菇為主. 菇好味道, 夠多汁, 而蔬菜也好新鮮. 另一款是Panzanella. 材料主要是蕃茄, 洋蒽, 青瓜, 橄欖為主, 沙律面放了芝士. 這個材料較多, 蔬菜同樣新鮮, 感覺清新. 食了開胃的沙律後, 就到主菜. 主菜點了Margherita Pizza. 這裡的薄餅是薄批. 薄餅材料主要是芝士, 蕃茄醬, 香葉等雖然材料是簡單, 但半溶芝士和蕃茄醬是最佳拍檔, 味道不錯, 若個餅底可以脆一點會更加好味. 大蝦意大利麵. 麵條形狀和平日食的好不同, 這裡是一粒粒, 最初以為是米. 質感帶微微煙韌. 大蝦的肉質唔夠彈牙, 略有少許失望. 最後, 甜品是自家制的Tiramisu. 甜度適中, 忌廉夠幼滑. 而且中間部份唔會太濕, 啱我口味.

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近排工作忙碌, 難得可以早一點放工, 便相約友人去了中環食飯輕鬆一下. 我地今次選了Ciao Chow Italian Cafeteria食飯.

店內環境偏向昏暗, 店舖外邊是飲野為主, 裡面是食飯.

我地點了兩款沙律.

一款是Funghi.

材料主要是蔬菜和菇為主.

菇好味道, 夠多汁, 而蔬菜也好新鮮.

另一款是Panzanella.

材料主要是蕃茄, 洋蒽, 青瓜, 橄欖為主, 沙律面放了芝士.

這個材料較多, 蔬菜同樣新鮮, 感覺清新.

食了開胃的沙律後, 就到主菜.

主菜點了Margherita Pizza.

Margherita Pizza

這裡的薄餅是薄批.

薄餅材料主要是芝士, 蕃茄醬, 香葉等

雖然材料是簡單, 但半溶芝士和蕃茄醬是最佳拍檔, 味道不錯, 若個餅底可以脆一點會更加好味.

大蝦意大利麵.

麵條形狀和平日食的好不同, 這裡是一粒粒, 最初以為是米.

質感帶微微煙韌.

大蝦的肉質唔夠彈牙, 略有少許失望.

最後, 甜品是自家制的Tiramisu.

甜度適中, 忌廉夠幼滑. 而且中間部份唔會太濕, 啱我口味.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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FoodMeUpScotty

等級4

180

26

Apart from the quite generic Pizza Express, there’s a real shortage of great pizza places in Hong Kong. Sure, I could name a couple of places that do alright pizza, but there’s not many places that could be classified as world class.That all changed when an interesting little place called Ciao Chow opened up in the heart of Lan Kwai Fung. Located at the base of the California Building, perhaps the most prime of locations, Ciao Chow is front and centre for all the world to see. With a name tha

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Apart from the quite generic Pizza Express, there’s a real shortage of great pizza places in Hong Kong. Sure, I could name a couple of places that do alright pizza, but there’s not many places that could be classified as world class.
That all changed when an interesting little place called Ciao Chow opened up in the heart of Lan Kwai Fung. Located at the base of the California Building, perhaps the most prime of locations, Ciao Chow is front and centre for all the world to see. With a name that has a fancy play on words, Ciao (hello) and Chow (eat) describe exactly what you’re getting when visiting the frantic little Italian joint.
There’s a couple of things I need to tell you about Ciao Chow; firstly, I’m pretty confident that the pizza on offer is arguably the best in our fair city; but – and this is a big but – the service is shocking. At best I would say bumbling, but in reality, it’s more along the lines of completely inept!

We were greeted on this particular visit by a kindly looking gentleman dressed in black; and promptly were shown to an area of the restaurant that had seats, then kind of ignored us for a bit, almost as if he was contemplating the meaning of existence; I mean, he was standing there but nobody was home. We eventually took the hint and just grabbed a seat and waited for a while a waitress noticed that we were new entrants to the building and brought over some menus (this took a while).

I actually started to question if our initial greeter even worked at the restaurant the way he just drifted off and wandered around the tables….

Anyhow, after a suitably distressing amount of time, our waitress came back and took our order. Which included a bottle of water and a couple of mains to share; a pizza which we asked to come first, and a pasta which was supposed to come as our ‘main’.
In what was a surprisingly quick turnaround, our first dish was presented and, you guessed it, the pasta had turned up first. I had grave fears about the Fettuccine alla Bolognese (fettuccine in a slow-cooked pork and beef ragu); I mean, how could the pasta have possibly been cooked well enough in such a short period of time? We were given a couple of clean plates to pile on the generous serving of pasta and we were able to (roughly) get an even share of the pasta. Aaaaand….

It was great! The fettuccine was a perfect al dente and had been prepared beautifully with the slow cooked pork and beef ragu tasting absolutely sensational. There was a deep rich flavour emanating from the sauce that had been clearly and lovingly cooked over a long period of time. The blend of beef and pork adding that extra depth of flavour that was mixed in nicely with the tasty pasta. I did think that some of the pieces of meat felt a little over cooked from a textural viewpoint, but overall, it was a really delicious version of a beef and pork ragu.

Out pizza came out shortly after our pasta had been devoured and it looked the goods. And with good reason! Prepared in the traditional Neapolitan way, Ciao Chow is one of the rare restaurants in this part of the world that have been accredited by the Associazione Vera Pizza Napoletana (AVPN) – in fact the first Hong Kong pizza joint to do so. The association was set up by the Italian government as a Denomination Of Control (DOC); ensuring a strict set of controls that maintain the tradition of Neapolitan pizza making.

Of course we’d ordered the Margherita, made lovingly with the traditional ingredients of San Marzano tomato, mozzarella, parmigiano reggiano, basil and extra-virgin olive oil. The rich redness of the tomato sauce had a wonderful texture and dominated against the golden colour of the melted mozzarella and the (thankfully) sparse hints of green from the basil. The tri colours of the Italian flag were represented well. I loved the creaminess of the cheese and the strong, slightly sweet hit of the San Marzano tomato base. The crust was crunchy where it needed to be and soft around the edges, which we devoured along with the rest of the pizza.

Margherita Pizza

It was glorious!

It even made up for the fact that the service was indeed a little on the absurd side (at that point I was choosing to be gracious as we’d just had some top nosh). I’d noticed a couple of the elderly and kindly looking gentlemen in black wandering aimlessly around the restaurant; I just wasn’t sure what their purpose was; it certainly wasn’t to serve customers (or maybe it was….)
It was really early in the evening when we went, so there were plenty of tables free while we were there, so I really didn’t see any reason why our meal order was out of sync, why it took so long between being seated and getting served, and why there was just a lack of any real attention to the diner…

I quite like the layout of the space, its very large and very open, with great views of the open style kitchen and dual ovens (that pump out those delicious pizzas). The dining area is set out with a heap of share dining tables for that raucous share dining experience, but there are plenty of seats for loved up couples also. Because it’s in LKF, there’s obviously a huge bar area as well, which is located at the front of the dining area.
Based on service alone, I probably wouldn’t go back to Ciao Chow… But the food’s really tasty and to be honest, it’s pretty centrally located and very convenient. More-so, being the only DOC pizza in town, there’s really nowhere else to go if you want that authentic Neapolitan pizza.
I’ve been to Ciao Chow a few times now, and the service has been almost universally on the poor side. The one exception was when I was there with friends, one of whom knew the owner and manager; service was pretty good on that occasion (mmmm, surprise surprise).
I guess I know what I’m getting when I go; so the tradeoff for great pizza appears to be average (at best) service.

Mmmmm; DEAL!

Beef & Pork Ragu

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2016-10-16

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$400 (晚餐)

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