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The worst meal I've had in Hong Kong
2011-07-27 14 瀏覽
The worst meal I've had in Hong Kong. After reading all the negative reviews about poor service and mediocre food from various web and print sources I.....somehow thought it wouldn't happen to me and was actually eager to try this new Italian restaurant. Me and my boys came here for dinner two weeks ago, were served by the RUDEST hostess and waiters/waitresses/bus boys of HK, it's almost as if they are racist towards the Chinese or something. Please save your money and don't come here, no one de
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The worst meal I've had in Hong Kong.
After reading all the negative reviews about poor service and mediocre food from various web and print sources I.....somehow thought it wouldn't happen to me and was actually eager to try this new Italian restaurant. Me and my boys came here for dinner two weeks ago, were served by the RUDEST hostess and waiters/waitresses/bus boys of HK
, it's almost as if they are racist towards the Chinese or something.

Please save your money and don't come here, no one deserves to pay to "take air". Me and my group of friends will never be coming back.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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  • Save your money and go somewhere else.
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Sunday Brunch
2011-07-19 21 瀏覽
星期天和家人一行人來Al Molo 食Sunday Brunch, 12:00 - 4pm. 可以好hea 咁食吓野. 地點很方便就腳，環境很舒適。至於食物，頭盤同甜品都係自助形式，款式不是太多，但很精緻，主菜每人可選一款，因為Menu 上只有６項選擇，所以我們便每款點２份share 一起吃．三款Pizza 都很好香，很crispy，好食．至於home made paste 略嫌比較硬身，或者要保留所謂的口感啦. 總括而言，這裡吃飯挺不錯!是日Brunch Menu :SALADS & STARTERSThe chef’s buffet board includes a superb selection of crisp salads,cured meats, vegetables and breads – a complete antipastiselection of starters and saladsPASTASpaghetti — pomodoro, basil, extra virgin olive oilCasarecci — semolina pasta, clams
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星期天和家人一行人來Al Molo 食Sunday Brunch, 12:00 - 4pm. 可以好hea 咁食吓野. 地點很方便就腳，環境很舒適。
至於食物，頭盤同甜品都係自助形式，款式不是太多，但很精緻，主菜每人可選一款，因為Menu 上只有６項選擇，所以我們便每款點２份share 一起吃．三款Pizza 都很好香，很crispy，好食．至於home made paste 略嫌比較硬身，或者要保留所謂的口感啦.

總括而言，這裡吃飯挺不錯!

是日Brunch Menu :
SALADS & STARTERS
The chef’s buffet board includes a superb selection of crisp salads,
cured meats, vegetables and breads – a complete antipasti
selection of starters and salads

PASTA
Spaghetti — pomodoro, basil, extra virgin olive oil
Casarecci — semolina pasta, clams, squid, spicy tomato
Maccheroni — cured pancetta, carbonara sauce, black pepper

PIZZA
Margherita — tomato, mozzarella, basil
Prosciutto — prosciutto di Parma, mozzarella, rucola
Parmigiana — eggplant, parmigiano reggiano, tomato

DESSERTS
Straight from the chef and pastry chef come a
delicious array of mouthwatering dessert creations.
Choose from the fresh-daily buffet selection
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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  • Parmigiana
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星級 brunch
2011-07-12 11 瀏覽
有日，表姐約我到 「Al Molo」 吃 brunch；啊，那不正是我剛在雜誌上看見和想試的新餐廳嗎？大廚從紐約過來，之前帶過一粒星，所以他開的店，食物水準應該不錯吧。一到步已經好喜歡，因為餐廳用上深木作主題，是我喜愛的感覺，好 warm、好 cozy、好舒服。不過服務員的質數一般，有禮但好亂，總是在遊雲的樣子。星期日 brunch 是半自助式的。頭盤選擇幾吸引，有 antipasto、多種沙拉、不同款色的新鮮包包，全部味道都好好、好清新。表姐選了最 basic 的意粉，可以品嚐到新鮮自家製的招牌 pasta，真的好 chewy，有好特別的口感。我點了香煎雞扒，真的很香，淡淡的醬汁，我鍾意。甜品選擇算唔錯，不過個人認為一般，沒太大驚喜。總結覺得這餐廳好唔錯，而且已經推介了給幾位朋友同事。不過，價錢唔便宜，多謝有表姐請客！
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有日，表姐約我到 「Al Molo」 吃 brunch；啊，那不正是我剛在雜誌上看見和想試的新餐廳嗎？大廚從紐約過來，之前帶過一粒星，所以他開的店，食物水準應該不錯吧。

一到步已經好喜歡，因為餐廳用上深木作主題，是我喜愛的感覺，好 warm、好 cozy、好舒服。不過服務員的質數一般，有禮但好亂，總是在遊雲的樣子。
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 星期日 brunch 是半自助式的。頭盤選擇幾吸引，有 antipasto、多種沙拉、不同款色的新鮮包包，全部味道都好好、好清新。
Antipasto
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 表姐選了最 basic 的意粉，可以品嚐到新鮮自家製的招牌 pasta，真的好 chewy，有好特別的口感。
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 我點了香煎雞扒，真的很香，淡淡的醬汁，我鍾意。
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 甜品選擇算唔錯，不過個人認為一般，沒太大驚喜。
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 總結覺得這餐廳好唔錯，而且已經推介了給幾位朋友同事。不過，價錢唔便宜，多謝有表姐請客！
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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A work in progress
2011-07-03 19 瀏覽
This was my second visit to Al Molo. On my first in early June I had very nice impression of the pasta dishes (Garganelli, Agnolotti & Tartelleta), but was rather disappointed with the horrible service (can they please replace the western lady?). I decided to come back for a second time, this time with my missus, to see if things have improved.We needed a quick dinner before a HK Philharmonic concert at the Cultural Centre on a Saturday so this seemed a perfect excuse to visit again. I called
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This was my second visit to Al Molo. On my first in early June I had very nice impression of the pasta dishes (Garganelli, Agnolotti & Tartelleta), but was rather disappointed with the horrible service (can they please replace the western lady?). I decided to come back for a second time, this time with my missus, to see if things have improved.

We needed a quick dinner before a HK Philharmonic concert at the Cultural Centre on a Saturday so this seemed a perfect excuse to visit again. I called at noon to make a booking at 7pm and was told that the next available slot was after 9:30pm. I then asked whether I could come earlier, say at 6:30pm, and the receptionist agreed on the condition that we leave before 8. That was fine by me.

We arrived slightly late around 645pm and found that the restaurant was half empty. It was still half-empty when I left at 7:45pm so I was bewildered at their rejection of my 7pm booking. Were they trying to hype the restaurant up? But that's the case it's a bit silly.
The cold table overlooking the open kitchen.
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 We were seated near the bar and immediately we felt the freezing gusts from the a/c. My missus didn't say a thing, and just put her scarf on(or whatever the ladies wear these days). In no time a waitress came over and without prompting asked whether my missus would like a cup of warm water. Huh? Am I imagining this? My wife then asked whether we could actually move to another table. The waitress said, 'Hold on, let me go over to that table to see if it's warmer there' She came back and confirmed, and helped us move. I was gobsmacked. I mean, I was not expecting any of this attentive service. The service was supposed to be bad! So have the management finally listened? Anyway, that waitress deserved a medal.

Since we had to hurry, we ordered the Zuppa to share/taste, then Garganelli for my missus, and Risotto for myself.
Focaccia. Hardly world beaters.
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 The two small slices of focaccia were warm, but slightly on the crispy side and not supple enough. Not that we cared for more, but we were not offered any more bread after we finished. Not exactly a great start but I was willing to look past that.
Zuppa - nice!
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 The Zuppa (Saffron soup with razor clams) turned things round for them, as it was a nice enough dish to start the meal with. The razor clams were fresh and meaty. The leeks, prosciutto and garlic roasted bread crumbs gave the soup a nice texture, and with a hint of spiciness, made this a rather good starter.
Garganelli - perfect.
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 I tried the Garganelli last time and was mightily impressed, and so I recommended my missus to have this. The pasta quills was perfectly cooked, with a nice firm bite to it. The prosciutto (again) with the truffle cream was a nice complement to the pasta.
Risotto - could be better.
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 I had reservations, however, with my Risotto with mushroom. The dish was flavourful but the risotto was slightly too mushy for my liking. It also didn't help that the mushroom was making the whole dish very watery. This could be so much better.

We didn't have time for desserts and just finished off with a decent cup of espresso. The bill came to $600 for 2 which I considered rather reasonable.

Based on my two visits so far Al Molo does have the potential to become one of my favourite pasta restaurants. But first of course I need to sample all the other pasta/risotto dishes before I could make my mind up - but at least I am more than willing to come back and try them out. Service improved so much more this time - I hope they could keep this up.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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The cold table overlooking the open kitchen.
Zuppa - nice!
Garganelli - perfect.
  • Garganelli
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A special pasta tasting - what Al Molo is about
2011-07-03 59 瀏覽
The media has been associating Al Molo with Marea, Michael White's most famed restaurant in NYC. However, Marea is a fine-dining restaurant and of a completely different style when compared to Al Molo. If one were to compare Al Molo with White's restaurant in NYC, Convivio is a better proxy.None of Michael White's restaurants in NYC serve pizza. When asked Chef Jimmy why it was offered here, he admitted said that it's mainly because of the location - they believe that having beers and pizza
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The media has been associating Al Molo with Marea, Michael White's most famed restaurant in NYC. However, Marea is a fine-dining restaurant and of a completely different style when compared to Al Molo. If one were to compare Al Molo with White's restaurant in NYC, Convivio is a better proxy.

None of Michael White's restaurants in NYC serve pizza. When asked Chef Jimmy why it was offered here, he admitted said that it's mainly because of the location - they believe that having beers and pizza at al fresco dining area will be appealing to customers and tourists. He only started to learn to make pizza after he arrived in HK...

I believe a proper pasta tasting was the right format as you can get a clear taste of the texture and flavor of individual pasta without the flavors all mingled together. By serving the pasta one by one in tasting portion it is easier to have the pasta at the right temperature and not sitting at the table for too long

In order to test out their specialty – pasta, a special pasta tasting was arranged @ Al Molo. We had nothing other than pasta, the food that we care about at Al Molo. These pasta dishes were chosen so that we could cover the broadest range of pasta types, sauces, and ingredients

Tasting menu:
1. Creste, cockscomb pasta, shrimp, taggia olives, broccoli rape pesto
2. Casarecci, semolina pasta, clams, squid, spicy tomato
3. Garganelli, pasta quills, prosciutto, truffle cream, peas
4. Fusilli, braised octopus with bone marrows (off menu)
5. Agnolotti, piemontese meat ravioli, sage, red wine sauce

Note: All pastas here were made in-house. All tasting porton was served in about 1/4 -1/3 size of the original serving.
Tasting portion ~1/4 of the original serving
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Tasting 1:
Creste, cockscomb pasta, shrimp, taggia olives, broccoli rape pesto
Tasting 1: Creste, cockscomb pasta
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 Pasta Type: A short, curved tublar pasta with a ruffled edge that runs along the length of the outside curve. Comparable to farfalle or macaroni
Meat/Seafood: Shrimp
Vegetables: Zucchini
Sauce: Rapini pesto
Cheese: Ricotta salata
Flavoring / Garnish: Taggia olives

The thick texture of the pasta was quite “dense” and gave a good bite, but the pesto sauce was too mild to support the “strength” of the pasta. Flavor a bit uneven as olive flavor dominated when diced olives were present in the bites. The shrimp didn't add any value to the dish.

The serving size was way too big for tasting portion and we asked to cut the portion by a further ½ for those coming.

______________________________
Tasting 2:
Casarecci, semolina pasta, clams, squid, spicy tomato
Tasting 2: Casarecci, semolina pasta
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 Pasta Type: Pasta shaped like a very narrow twisted and rolled tube. Comparable to cavatelli, farfalle, fusilli
Meat/Seafood: Flying squid (local); manila clams (US Washington)
Sauce: Tomato
Flavoring / Garnish: Breadcrumbs, chili pepper

The casarecci was a bit soft in texture. While the clams got a mild hint of oceanic flavor, the squid was quite bland and slightly chewy. Not exciting or memorable.

______________________________
Tasting 3:
Garganelli, pasta quills, prosciutto, truffle cream, peas
Tssting 3: Garganelli, pasta quills
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 Pasta Type: Pasta characterized by a shape that resembles a small, ridged, rolled tube, similar to a quill. Comparable to penne
Meat/Seafood: Prosciutto (fried and as-is)
Vegetables: Peas
Sauce: Cream
Cheese: Parmigiano-Reggiano
Flavoring / Garnish: Black Truffle

Chef Jeremy mentioned that this was the most labor intensive pasta as they had to hand-roll each one by hand. The hollow space gave a good cushion and created a good balance in texture – could feel the handrolled effect and I loved the mouthfeel of the “ridges” on the surface of the pasta.
Tssting 3: Garganelli, pasta quills
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 The cream sauce was not heavy, rather light with a hint of black truffle aroma. Prosciutto added crispiness and savory note. Best of the day.

______________________________
Tasting 4:
Fusilli, braised octopus with bone marrows (off menu)
Tasting 4: Fusilli, octopus w. bone marrows
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 Pasta Type: A short ribbon of pasta twisted into a shape resembling a screw or spring-like, corkscrew
Meat/Seafood: Bone marrow, octopus (local), pancetta
Vegetables: Soffritto
Sauce: Bolognese
Flavoring / Garnish: Black pepper, breadcrumbs

This was an off-menu item but as a signature dish at Marea we requested it in advance. Unfortunately execution-wise it was not the same level here. The octopus was overcooked and chewy (I didn’t swallow…). Too little bone marrow to create any impact. I wasn’t a big fan of bolognese sauce using shredded meat, and the whole dish was also over-sauced. Fortunately the fusilli itself was al dente and could stand up with the meat sauce.
Too far from the New York verison I tried...
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 ______________________________
Tasting 5:
Agnolotti, piemontese meat ravioli, sage, red wine sauce
Tastng 5: Agnolotti, piemontese meat ravioli
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 Pasta Type: A rippled edge circle or square of pasta where stuffing is added and the pasta is then folded over and sealed on the open edge to form a half circle or rectangle shape.
Meat/Seafood: Veal filling (shredded and minced)
Sauce: Red wine and onion jus
Cheese: Parmigiano-Reggiano
Flavoring / Garnish: Sage

I didn’t know what to expect from this and it came as a pleasant surprise The red wine sauce was rich and thick which adhered well to the surface of the pasta (as this pasta had no ridges and hollow space to hold the sauce). I think this sauce stood out compared to the previous ones which were all pretty ordinary.
Tasting 5: Agnolotti, piemontese meat ravioli
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The savory Parmigiano-Reggiano complemented well with the sweetness of the red wine sauce. It’s quite filling but satisfying at the same time. Some agnolotti was filled with shredded veal while others with minced veal, and both were delicious. Another pasta that I thought worked well today.
Tasting 5: Agnolotti, piemontese meat ravioli
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So this was it! 5 pasta in total and nothing else.

Final thought: The pasta wouldn’t give you the instant excitement like those at GOLD. In fact I couldn’t find an exceptional highlight throughout the meal (well, could the mohawked Chef Jeremy be the highlight?
). But then consider the price it was very reasonable and approachable.
Chef Jimmy explaining each dish at our table
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 If you want to look for culinary magic, Al Molo ain’t the place. If you are in the mood of a casual pasta meal when you are in the area, it will fit the role.

Note: the service, same as all other Dining Concepts’ outlets, was unprofessional and horrible.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    Tssting 3: Garganelli, pasta quills
    Tssting 3: Garganelli, pasta quills
    Tastng 5: Agnolotti, piemontese meat ravioli
    Tasting 5: Agnolotti, piemontese meat ravioli
    Tasting 5: Agnolotti, piemontese meat ravioli
    • Garganelli with prosciutto in truffle cream
    • Agnolotti in red wine sauce
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    意料中事
    2011-07-02 13 瀏覽
    也有一段時間沒有到過海運大廈用膳，得知在BLT旁邊，開了一間新意大利餐廳AL MOLO，便相約在這裡上班的友人E，前來一起午餐。餐廳背景是由紐約米芝蓮大廚 - MICHAEL WHITE主理，單看餐廳外的宣傳照，我倒覺得他有點像英國連續劇"The Office"的主角RICKY GERVAIS。而這餐廳是Dining Concept集團，旗下的新餐廳，我一向與此集團頗為有緣，其他人的遭遇怎樣怎樣我不管，結合之前的Bistecca，Tango，BLT Steak的用餐經驗，也是愉快的。雖然是賣意大利菜，但餐廳風格比較偏重紐約風，腳下的楷階磚，頗有一種濃烈的復古味道，開放式廚房無須閉門造車，廚師在弄薄餅，造麵條，過程一目了然。午市套餐有三款選擇，如果只吃任食頭盤甜品，只須＄138，連一道意粉，薄餅的話，則＄178，連多一道主菜的話，便要付多＄50。意大利人比較大食，意粉一向只是二道，對大多香港人來說，一道意粉已是主菜了。頭盤陣容並非想像中豐富，COLD CUT上的肉有Salami，Parma Ham，Mortadella三款。個人覺得Parma Ham質素尚不錯，吃落帶點油香，味道偏鹹，質
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    也有一段時間沒有到過海運大廈用膳，得知在BLT旁邊，開了一間新意大利餐廳AL MOLO，便相約在這裡上班的友人E，前來一起午餐。
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     餐廳背景是由紐約米芝蓮大廚 - MICHAEL WHITE主理，單看餐廳外的宣傳照，我倒覺得他有點像英國連續劇"The Office"的主角RICKY GERVAIS。而這餐廳是Dining Concept集團，旗下的新餐廳，我一向與此集團頗為有緣，其他人的遭遇怎樣怎樣我不管，結合之前的Bistecca，Tango，BLT Steak的用餐經驗，也是愉快的。
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     雖然是賣意大利菜，但餐廳風格比較偏重紐約風，腳下的楷階磚，頗有一種濃烈的復古味道，開放式廚房無須閉門造車，廚師在弄薄餅，造麵條，過程一目了然。
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     午市套餐有三款選擇，如果只吃任食頭盤甜品，只須＄138，連一道意粉，薄餅的話，則＄178，連多一道主菜的話，便要付多＄50。意大利人比較大食，意粉一向只是二道，對大多香港人來說，一道意粉已是主菜了。
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     頭盤陣容並非想像中豐富，COLD CUT上的肉有Salami，Parma Ham，Mortadella三款。
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     個人覺得Parma Ham質素尚不錯，吃落帶點油香，味道偏鹹，質感軟熟，Mortadella同樣地軟熟，莎樂美腸比較一般，辣一點會更好。
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     沙律菜不知何故，爽得來偏硬，這個紅椰菜，味道很苦，其他的只是淺嘗少許，接著便再向頭盤陣鑽。
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     雞心豆，紅菜頭，露荀，番茄水牛芝士，個人喜歡紅菜頭，入口爽甜多汁，露荀我比較喜歡原條上。另外番茄水牛芝士也不錯，雞心豆只是恰如其份。
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     另外的燒雜菜，內有洋荵頭，黃椒，雅支竹等，洋荵頭燒得軟淋，味道香甜，雅支竹我一向喜歡吃，但友人對此味不甚欣賞。海鮮沙律內有魷魚，蝦，蜆肉，用料尚新鮮，味道酸酸甜甜。薯仔沙律只吃兩舊，不敢吃太多，否則便不用吃主菜了。
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     我倆各自點了一客薄餅，一客意粉，一同分享。薄餅有三款，嫌Margherita太過普通，便來一個Prosciutto，以Prosciutto Di Parma，，Mozzarella，Rucola作為主要材料。薄餅底搓得很薄，邊位帶脆，中心帶點鬆軟，Mozzarella本身味道一向不濃，這個薄餅的味道，主要是來自Prosciutto Di Parma，友人覺得味道偏鹹，我覺得沒有問題。
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     意粉是Casarecci，用上Semolina pasta，再配上魷魚，蜆，和番茄等材料。這個手造Semolina pasta的外型，我們打趣覺得是迷你版牛骨髓。但質感真是煙煙韌韌，很手造的感覺，不過麵條則不夠香，幸好此酸甜中帶微辣的茄醬，與這個麵條極之合拍，另外的大蜆肉質很鮮甜。
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     甜品選擇不多，只得數款，我已經叫飽，沒有吃，還是喝一口檸檬茶算罷。
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     相比前幾次光顧同集團餐廳之經驗，這次AL MOLO可算是比較失色一點，但與BLT一樣只是吃午餐，很難一口咬定是否平平無奇，如果想吃出大廚應有的水準，還是晚市來，吃單點菜式，才能夠蓋棺定論。
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    Fine Dining Italian at its best...!!
    2011-06-30 78 瀏覽
    2 of my friends had a birthday party at this lovely restaurant in TST last weekend for a party of 24, we were divided into 3 groups of 8 sitting on the bench table area.Ambience: Casual fine dining if there is such a term, its buzzing and people are walking around and lighting is bright, most people are there for a casual get together with friends or family, rather than a posh high end business dinner.Service: Very attentive. Freshly parmesan cheese, grated right on top of your pasta. Hard to be
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    2 of my friends had a birthday party at this lovely restaurant in TST last weekend for a party of 24, we were divided into 3 groups of 8 sitting on the bench table area.

    Ambience: Casual fine dining if there is such a term, its buzzing and people are walking around and lighting is bright, most people are there for a casual get together with friends or family, rather than a posh high end business dinner.

    Service: Very attentive. Freshly parmesan cheese, grated right on top of your pasta. Hard to beat that...

    Seating: As our party was so big we had to sit on the high tables which wasn't realy that comfortable. But I see most of the normal tables and sofas seem quite comfortable.

    Cost: $800 per head, is a steal. Way too much food. The portions are VERY BIG.

    Pizza: Was lovely, slightly reminds me of a pizza express but just taste fresher and lighter but very good.

    Risotto: This is a big statement but this is the best risotto I have had in years, remind me a little bit of the famous Lobster risotto from Baci Baci back in Lankwaifong days. I like my risotto al dente, quite chewy, but not undercooked, and defintiely not overcooked to be like Chinese rice. I prefer the sauce not over thick or over runny, and the flavour needs to get into each grain of risotto. With some cracked pepper and freshly grated parmesan, it was really great.

    Pasta: The ones we had weren't too special.

    Lamb: Our party attendees had choice of fish, beef and lamb. I really am glad I chose the Lamb, it was cooked perfectly to my liking medium with red centre. THe portion is VERY generous and after I gave 1/3 of my fish away to my friends, I still could hardly finish it. The lamb was served in a bed of cooked oats, I have never had oats for dinner and it tasted a bit like mushy corn but it was excellent!
    Pizza
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    Mushroom Risotto
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    Pasta, was OK...
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    Lamb cutlets on bed of Oats
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    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    2011-06-25
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    $800 (晚餐)
    慶祝紀念
    生日
    推介美食
    Pizza
    Mushroom Risotto
    Lamb cutlets on bed of Oats
    • Risotta
    • Lamb
    (非會員)
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    Way way way too salty
    2011-06-28 19 瀏覽
    Got a table for gals nite. Food was seriously way too salty.Polipo - best dish of the night.Casarecci & Maccheroni - ok, still...too much salt.Osso Buco - we ends up returning the dish. The veal shank taste funny, sautéed spinach was too salty and taste bitter! Service - over all ok, but a particular waitress was not in the mood into serving us at all, no smile, poker face. Limited selection of non-alcoholic summer drinks / mocktails.
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    Got a table for gals nite.

    Food was seriously way too salty.


    Polipo - best dish of the night.

    Casarecci & Maccheroni - ok, still...too much salt.

    Osso Buco - we ends up returning the dish. The veal shank taste funny, sautéed spinach was too salty and taste bitter!


    Service - over all ok, but a particular waitress was not in the mood into serving us at all, no smile, poker face.

    Limited selection of non-alcoholic summer drinks / mocktails.

    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    2011-06-24
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    75
    名大於實
    2011-06-17 27 瀏覽
    這個位置圍封多月直至最近新餐廳終於開幕登場.是一家走中價路線的意大利餐館.到場後才知原來和BLT, Tango及 Prime等也是Dining Concept 旗下一員.心裡已有數....Michael White 的來頭在這個多月來雜誌或網站的洗腦式的宣傳下各位也應耳熟能詳.室內間隔其實和BLT大致相若連大小也像差不多,用到盡的樓面設計,只要看看Open kitchen和客人座位有多近便會明白.燈光設計倒是下過一番功夫,照亮檯面而不剌眼.不是那些為了情調而把燈光調暗至吃什麼也看不清楚的餐廳.今次目的是來這裡一嚐意粉,看見Brunch的餐牌上也有這款想吃的,於是便兩位也點了這個. 懶得去想頭盆吃什麼. Iced water 變成了一瓶甩掉了招紙的with gas S.Pellegrino....自助頭盤陣容弱得叫人驚訝!只得數款沙律菜,一些用橄欖油煮熟的菇箘,三色椒,薯仔,露筍及質素平庸的凍肉.麵包也是質感硬實冰冰冷冷的三款供選擇.其中只有Mortadella是較為好吃,其它兩款的質素也是水準之下.一般來說沙律菜上桌奉客前也會先用冰水浸泡,令吃起來時質感更加爽脆.這裡的吃起來是了無生氣
    更多
    這個位置圍封多月直至最近新餐廳終於開幕登場.是一家走中價路線的意大利餐館.到場後才知原來和BLT, Tango及 Prime等也是Dining Concept 旗下一員.心裡已有數....
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     Michael White 的來頭在這個多月來雜誌或網站的洗腦式的宣傳下各位也應耳熟能詳.
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     室內間隔其實和BLT大致相若連大小也像差不多,用到盡的樓面設計,只要看看Open kitchen和客人座位有多近便會明白.
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     燈光設計倒是下過一番功夫,照亮檯面而不剌眼.不是那些為了情調而把燈光調暗至吃什麼也看不清楚的餐廳.
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     今次目的是來這裡一嚐意粉,看見Brunch的餐牌上也有這款想吃的,於是便兩位也點了這個. 懶得去想頭盆吃什麼.
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     Iced water 變成了一瓶甩掉了招紙的with gas S.Pellegrino....
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     自助頭盤陣容弱得叫人驚訝!只得數款沙律菜,一些用橄欖油煮熟的菇箘,三色椒,薯仔,露筍及質素平庸的凍肉.麵包也是質感硬實冰冰冷冷的三款供選擇.
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     其中只有Mortadella是較為好吃,其它兩款的質素也是水準之下.一般來說沙律菜上桌奉客前也會先用冰水浸泡,令吃起來時質感更加爽脆.這裡的吃起來是了無生氣像剛從雪櫃取出來一般.
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     Faraona友人點選的烤雞,雞胸肉是一貫不太注重醃味但求把面層煎香的西廚做法,吃起來肉質是意料之內.配菜的磨菇及椰菜好吃而汁的味道也是與意粉一樣的出乎意料的不錯.
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     Maccheroni----意粉說是即場手造但實在吃不出有何特別之處,是搓麵粉還是煮的技巧出了問題不得而知,吃起來與al dente相去甚遠！汁料的調味倒是做得不錯,滿有芝士及煙肉的濃香.
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     這個陣容原來就是餐牌上的所謂＂廚師精選＂及令人mouthwatering!大廚似乎低估了香港人對甜品的要求標准.
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     說實話是無一可取!
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     喝過這杯是開水味道的茶後已知是後會無期.

    單獨來計主菜質素平平無奇不算難吃,只是這個Brunch以整體來說實太難接受！
    整餐飯也在聽著員工熱烈討論出唔出機轉邊個台.如果我是付$37元在快餐店吃碟意粉當然沒甚可投訴,但別忘記這餐可是付出多十倍價錢呵！
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      Sunday Brunch
      2011-06-06 43 瀏覽
      星期六一行三人去了 Al Molo吃Brunch, 十二時開始, 可以吃到四時.我們的位子是近碼頭的卡位, 在冷氣下享受陽光, 還算舒服. 卡位的設計有點問題, 硬塞了一張又大又笨重的桌子在卡位之中, 出入有點不便.頭盤,沙拉及湯是自助形式. 沙拉菜新鮮, 頭盤選擇不少, 但大都是烤蔬菜, 其中紅菜頭很好吃.主菜點了三款, 分別是, 魚 (Branzino), 意粉 (Casarecci) 及牛. 三款主菜我最喜歡牛, 牛肉切長條, 伴了半生熟蛋及薯仔, 肉味不錯, 有點over cook, 伴碟的薯仔很咸. 魚皮可以烤脆點就好, 件碟那黑色的東西不知是什麼, 吃上去有點像飯焦. 亞枝竹有渣.最令人期望的意粉令我有點失望, 極體味道很淡, 蕃茄味淡, 海鮮味淡, 總之就是淡.甜品選擇不多, 但不俗, 最愛芝士餅. 前人吃過的果凍沒出現, 價錢是$338+10%. 服務一般, 人客不算太多, 但個個侍應都像很忙, 我想, 平日來個lunch set, 或者散叫, 會比較化算.
      更多
      星期六一行三人去了 Al Molo吃Brunch, 十二時開始, 可以吃到四時.

      我們的位子是近碼頭的卡位, 在冷氣下享受陽光, 還算舒服. 卡位的設計有點問題, 硬塞了一張又大又笨重的桌子在卡位之中, 出入有點不便.

      頭盤,沙拉及湯是自助形式. 沙拉菜新鮮, 頭盤選擇不少, 但大都是烤蔬菜, 其中紅菜頭很好吃.

      主菜點了三款, 分別是, 魚 (Branzino), 意粉 (Casarecci) 及牛.
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       三款主菜我最喜歡牛, 牛肉切長條, 伴了半生熟蛋及薯仔, 肉味不錯, 有點over cook, 伴碟的薯仔很咸.

      魚皮可以烤脆點就好, 件碟那黑色的東西不知是什麼, 吃上去有點像飯焦. 亞枝竹有渣.

      最令人期望的意粉令我有點失望, 極體味道很淡, 蕃茄味淡, 海鮮味淡, 總之就是淡.

      甜品選擇不多, 但不俗, 最愛芝士餅. 前人吃過的果凍沒出現,

      價錢是$338+10%. 服務一般, 人客不算太多, 但個個侍應都像很忙, 我想, 平日來個lunch set, 或者散叫, 會比較化算.

      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2011-06-05
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      $380 (午餐)
      (非會員)
      0
      0
      好特別
      2011-06-03 20 瀏覽
      睇到某某報紙介紹, 六星級米芝蓮名廚Michael White 來港泊碼頭.... 都想襯熱鬧... 首先環境方面, 十分滿分, 我比九分, 我最鐘意酒吧區, 可以三五知己飲杯Italian Red Wine.之後仲可以移到外面對住無敵維港,食一個滿有海風情調既意大利菜....Appetizer 我叫左 polipo , 口感好特別, 不過octopus 分量少左d ...Pasta 就Order 左 Stracci, 我最鐘意佢既Rosemary 香草味....死伙... 掛住食無影相tim....食意大利餐, 點可以少左Pizza 呢, 嘩﹗給力﹗大家一定要試呀, 六星就是六星, 未食過咁crispy 既pizza... 仲要d melted cheeses 有種 stringy, chewy texture. 真係, 真係, 大眾化既意大利餐廳搵唔到咁好食架!!!最後甜品, 更係叫左個 Tiramisu ... 唔知係唔係心理作用, 口感同平時我食既好唔同... 好似creamy d, 酒味重d ... 不防一試...走前係廚房門前留倩影.... 哈哈﹗
      更多
      睇到某某報紙介紹, 六星級米芝蓮名廚Michael White 來港泊碼頭.... 都想襯熱鬧...
      首先環境方面, 十分滿分, 我比九分, 我最鐘意酒吧區, 可以三五知己飲杯Italian Red Wine.
      之後仲可以移到外面對住無敵維港,食一個滿有海風情調既意大利菜....

      Appetizer 我叫左 polipo
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       , 口感好特別, 不過octopus 分量少左d ...
      Pasta 就Order 左 Stracci, 我最鐘意佢既Rosemary 香草味....死伙... 掛住食無影相tim....
      食意大利餐, 點可以少左Pizza 呢, 嘩﹗給力﹗大家一定要試呀, 六星就是六星, 未食過咁crispy 既pizza... 仲要d melted cheeses 有種 stringy, chewy texture. 真係, 真係, 大眾化既意大利餐廳搵唔到咁好食架!!!

      最後甜品, 更係叫左個 Tiramisu ... 唔知係唔係心理作用, 口感同平時我食既好唔同... 好似creamy d, 酒味重d ... 不防一試...

      走前係廚房門前留倩影.... 哈哈﹗
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      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      A Wow experience
      2011-06-02 22 瀏覽
      Finally here comes a new restaurant replacing the used-to-be Habitu right next to BLT along the unbeatable waterfront - an Italian restaurant (yes, again - seems like it's the season for Italian cuisine or Italian festival or something..) But it's all for good - who doesn't like pasta and pizza? Most importantly, it's by Michael White, the king of pasta. I believe quite a number of customers are pulled in by his fame, well I'm one of them obviously...of course I wasn't expecting to meet him in p
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      Finally here comes a new restaurant replacing the used-to-be Habitu right next to BLT along the unbeatable waterfront - an Italian restaurant (yes, again - seems like it's the season for Italian cuisine or Italian festival or something..) But it's all for good - who doesn't like pasta and pizza? Most importantly, it's by Michael White, the king of pasta. I believe quite a number of customers are pulled in by his fame, well I'm one of them obviously...of course I wasn't expecting to meet him in person. It's understood that he won't station in the restaurant all the time - it's common sense isn't it?
      I went with a friend tonight. We entered from the mall entrance - the door caught our attention - grand but a little intimidating to me. When I stepped into the restaurant, I was warmly welcomed by a tall thin pleasant looking young hostress who wore a big smile on her face. The second thing that caught my attention were the antiques along the way I walked to our table - they look a little distant but real.
      We were seated in the dining area between the main floor and outdoor area. It's perfect view from our table.
      We then ordered a couple of antipasti and crudo - tuna was fresh and I really liked the combination of artichokes and hearts of palm - it's a mix of strong and comforting flavour...antipasti we went for the soup - razor clams were just too perfect, it's again fresh. The grilled octopus - nice presentation and octopus was chopped into pieces and the flavour stays in your mouth. I liked the fregola sarda - I asked the manager there and he explained to us with an italian accent. And fregola sarda with vinaigrette - perfect.
      Here came pasta - we tried Casarecci and Garanelli. Casarecci - woke my stomach up with slightly spicy flavour - however it's a little too slight - but the clams were incredible. So far all seafood i had was just more than great. The pasta itself was special. The texture is just different - it's difficult to explain with words but you will find it comforting. And the garganelli has a different texture, the truffle cream was very nice.
      We skipped the mains after the pasta - decided to leave it to next time. So we completed our wonderful meal with desserts.
      I had the tartaletta - speechless - try it yourself and you will find out. Its definitely a thumb up.
      Finally I was once again amazed - by the washrooms - 4 individual loos?? And it was spacious enough to fit 3 people in one single loo. Plus a big mirror hang behind the door...how thoughtful it is?
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      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      $450 (晚餐)
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      • Garanelli
      • tartaletta
      • the soup
      (非會員)
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      Great Italian Food
      2011-06-01 6 瀏覽
      最愛意大利餐的我, 看到海港城有新開的意大利餐廳, 於是跟兩位朋友去試試.中環下班坐船過尖沙咀, 很方便, 就在往海港城的樓梯旁邊.餐廳環境不錯, 還有露天位置, 可以看著海港進餐, 不過就要小心蚊子.對著花多撩亂的menu, 真的不知該如何入手.於是找來waiter推介一下, 他也相當細心地問我們的口味, 才慢慢推介. 我們點了以下的食物, 但我只拍了甜品的照片, 因為食物太吸引, 所以都忘了拍照, 哈哈. 頭盤: 燒八爪魚蘇 好吃好吃, 最愛這類食物, 醬汁也很美味. 雖然知道是頭盤, 可是如果份量可以多一點, 就更好了! 意粉: Spaghetti 不錯不錯, 不過對我來說有點cheese (我是不好芝士之人), 但汁的味道都有蓋到芝士味, 所以我接受得到. 我的朋友全都很喜歡吃這個.意粉: 蕃茄海鮮意粉 非常好吃! 這是我全晚至愛!! 蜆肉的味道滲透整個菜式, 蕃茄汁加海鮮味混合得洽當, 我相信喜歡海鮮人士都會愛吃這個.Pizza: 全芝士 我不愛芝士, 所以都不便評論, 不過我認為還是有肉的pizza比較好吃, 這個全芝士的太齋了.甜品: Tiramisu 跟外面吃的很不一樣
      更多
      最愛意大利餐的我, 看到海港城有新開的意大利餐廳, 於是跟兩位朋友去試試.
      中環下班坐船過尖沙咀, 很方便, 就在往海港城的樓梯旁邊.
      餐廳環境不錯, 還有露天位置, 可以看著海港進餐, 不過就要小心蚊子.

      對著花多撩亂的menu, 真的不知該如何入手.
      於是找來waiter推介一下, 他也相當細心地問我們的口味, 才慢慢推介.

      我們點了以下的食物, 但我只拍了甜品的照片, 因為食物太吸引, 所以都忘了拍照, 哈哈.


      頭盤: 燒八爪魚蘇
      好吃好吃, 最愛這類食物, 醬汁也很美味. 雖然知道是頭盤, 可是如果份量可以多一點, 就更好了!

      意粉: Spaghetti
      不錯不錯, 不過對我來說有點cheese (我是不好芝士之人), 但汁的味道都有蓋到芝士味, 所以我接受得到. 我的朋友全都很喜歡吃這個.

      意粉: 蕃茄海鮮意粉
      非常好吃! 這是我全晚至愛!! 蜆肉的味道滲透整個菜式, 蕃茄汁加海鮮味混合得洽當, 我相信喜歡海鮮人士都會愛吃這個.

      Pizza: 全芝士
      我不愛芝士, 所以都不便評論, 不過我認為還是有肉的pizza比較好吃, 這個全芝士的太齋了.

      甜品: Tiramisu
      跟外面吃的很不一樣, 有濃濃的酒味, 但卻很易入口, 最愛餅底! 我喜歡這個.
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       甜品: 雪糕+espresso
      對我來說很特別, 未試過吃雪糕淋上熱的espresso咖啡. 味道不算特別的好, 但雪糕與咖啡的味道配合起來, 真的不俗.
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       總括來說, 頗滿意的, 下次要試更多不同的食物, 呵呵!

      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2011-05-24
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      • 蕃茄海鮮意粉
      等級1
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      Restaurant rite in front of water
      2011-05-31 34 瀏覽
      New Italian Restaurant Open at Tst. convenient to my group of friends. y not go n try. ( no clue about the chef background actually). 1st impression walking into the restaurant, very spacious. nice deco . Smart that i book the table, so we got a window seat. A long table set up for us. (we got 15 ppl!!). Looking at the menu, the name of the food are mainly Italian, even with English explanation, still need the waiter to come over to explain what exactly they are!! ( not very convenience)here's
      更多
      New Italian Restaurant Open at Tst. convenient to my group of friends. y not go n try. ( no clue about the chef background actually).

      1st impression walking into the restaurant, very spacious. nice deco . Smart that i book the table, so we got a window seat. A long table set up for us. (we got 15 ppl!!).

      Looking at the menu, the name of the food are mainly Italian, even with English explanation, still need the waiter to come over to explain what exactly they are!! ( not very convenience)

      here's what we had: (too much chatting, forgot to take picture of off the food)!
      Starter-
      -Salami Platter- not a small portion though. best one is the Prosciutto!

      [IMG:1
      -Carpaccio- is just enough to share among 4 ppl. but my friends don't like rocket leave. overall taste good.
      Carpaccio
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       -Grilled octopus- the waiter recommend. can tell its cooked from a huge octopus arms. usually such a large size octopus, the arm is very hard to chew. but this one is not. can be cut n bite easily, surprise. but i never realize octopus is Italian food!
      -Cesar Salad

      Main Course
      Pizza- overall are all good. we order 5 pizza in total (15 ppl). if u like thin crust pizza. that's perfect. size not too big, around 10". i remember we had one parma ham
      . one with salami and the other three, can't remember what's toping.

      Pasta-
      Bolognese fettucine, the fettucine texture is very good.
      Another dish is other type of pasta with carbonara sauce and ham ( dunno that pasta name) . the carbonara sauce aren't very filling, so no worry about getting full n can't eat other stuffs

      Ravioli- not much comment about this one
      Roasted chicken- the chicken is very good. not dry at all. usually roasted chicken in western style will make the chicken very dry. but this chicken is very juicy. n the most amazing part was the side dish hiding the chicken. something like dry corn n some ham cubes. but so yum!!

      Ribeye steak- shouldn't be ordering steak at italian restaurant, however, can't resist. good choice. they are juicy.
      NY strip- perfect to order medium rare
      NY strip
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       no space for dessert, so didn't try. maybe next time!

      overall, it's worthy to come for this visit, but i do suggest the restaurant can provide a more details menu in english. (or maybe an english name for some of the food) !!

      Salami Platter
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      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      2011-05-29
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      $350 (晚餐)
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      Salami Platter
      Carpaccio
      NY strip
      • Thin crust pizza
      • Homemade pasta
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      真心真意
      2011-05-30 22 瀏覽
      這家新店的背景, 不用再介紹了. 聽朋友講, 店子新開業運用未算暢順, 思想一下, 還是等遲一點才來吃正餐. 但新店子, 又心思思想來看看, 就先來試試這裡的甜品.下午三時許來到, 人客不算多, 能夠坐在大卡位, 是相當舒適. 不過如果人客多的時候, 這裡會是好擠逼. 甜品只得四款選擇, 就揀了兩款一試.Tiramisu: Italian mascarpone mousse, espresso soaked lady fingers, salsa ciocolata $88: 9分, 賣相精美, 質感對辦, 帶芝士香, 咖啡味幾濃烈, 但酒香就嫌淡了點. 好喜歡底下的醬, 豐富了味道.Tartaletta: gianduja chocolate tart, hazelnut crunch gelato $88: 6分, 撻皮不脆, 是去到幾淋的程度. 朱古力味幾香濃, 質感細滑, 這個撻, 單計朱古力部份是好高分, 但就被個撻拉底了分數. 旁邊的榛子gelato剩吃是幾香滑, 但感覺上跟個撻是不太匹配.不知道晚市的水準會如何, 單計這次的惠顧, 整體感覺還算幾好. 無論服務, 環境都令
      更多
      這家新店的背景, 不用再介紹了. 聽朋友講, 店子新開業運用未算暢順, 思想一下, 還是等遲一點才來吃正餐. 但新店子, 又心思思想來看看, 就先來試試這裡的甜品.
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       下午三時許來到, 人客不算多, 能夠坐在大卡位, 是相當舒適. 不過如果人客多的時候, 這裡會是好擠逼. 甜品只得四款選擇, 就揀了兩款一試.

      Tiramisu: Italian mascarpone mousse, espresso soaked lady fingers, salsa ciocolata $88: 9分, 賣相精美, 質感對辦, 帶芝士香, 咖啡味幾濃烈, 但酒香就嫌淡了點. 好喜歡底下的醬, 豐富了味道.
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       Tartaletta: gianduja chocolate tart, hazelnut crunch gelato $88: 6分, 撻皮不脆, 是去到幾淋的程度. 朱古力味幾香濃, 質感細滑, 這個撻, 單計朱古力部份是好高分, 但就被個撻拉底了分數. 旁邊的榛子gelato剩吃是幾香滑, 但感覺上跟個撻是不太匹配.
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       不知道晚市的水準會如何, 單計這次的惠顧, 整體感覺還算幾好. 無論服務, 環境都令人滿意. 當然, 大家要知道的是, 我來的時候是客人不多的時段.

      遲點會再來一試這裡的真正招牌.
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        $98 (下午茶)
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        • Tiramisu