Testina

一直都好想嚟食呢間餐廳終於趁佢執之前試一次😅 裝潢有種意大利懷舊嘅味道唔會太過花巧好貼地既感覺🏠 一直無黎食係因為對佢唔少嘅食材有內臟有一點卻步🫀食完覺得佢嘅調味同手法都好出色特色得黎完全沒有內臟嘅怪味❤️以唔係主打精緻米蘭小餐館嘅定位嚟講價錢稍高🥹但係味道食得出係出色的😜⭐️ Blood Orange Carpaccio, Whipped Ricotta, Sicilian Anchovies & Fennel 🍊橙肉嘅甜配上Ricotta Cheese既鹹香好平衡🧀 Anchovies點提帶出意大利獨特嘅風味🐟可惜當日用上普通橙而非血橙賣相同埋風味都打咗折扣😪⭐️ "Trippa Fritta" Fried Honeycomb Beef Tripe & Rosemary 🍖牛肚炸得酥脆沒有內臟嘅腥味🔥好有意大利地道街頭小食嘅風味🇮🇹⭐️ "Lingua Tonnata" Milk-Fed Veal Tongue, Tonnata Sauce, Sicilian Capers 👅又係另一道經典嘅菜色🥰 小牛舌嘅軟嫩度值得一讚🐮配上吞拿魚醬嘅鮮味樸實但係有層次🐠⭐️ Homemade Cavatelli, Sicilian Red Prawns, Fish Broth, Tomatoes & Amalfi Lemon Zest 🍲自製嘅Cavatelli口感特別有咬口👍🏻 配上魚湯濃郁得嚟好有海洋既感覺🌊 可惜唔係好突出到西西里紅蝦嘅既精華🦐⭐️ Homemade Tagliatelle with Duck Ragu 🦆用上鴨肉做成Ragu口味更加濃郁香氣更加獨特😗Tagliatalle掛汁能力一流可以沾盡肉醬的風味🤪⭐️ Roasted Mediterranean Octopus, Capers & Dry Tomato Oil, Romesco Sauce 🐙八爪魚熟度烹調得啱啱好肉質新鮮彈牙💙Romesco Sauce既調味同樣係保守嘅配對🍅 好味穩陣但係比起Pasta同Antipasti稍欠亮點🙂⭐️ Tiramisu 🍰最經典嘅意式甜品有家庭味既Rustic感覺🇮🇹 咖啡味同Mascarpone Cheese既口感好平衡🍦Creamy既幼滑感係圓滿既感覺…查看更多

【 Quinto Quarto (the Fifth Quarter) 】據聞古時羅馬人，一頭動物宰殺後，肉以質素分成五份：最上等的給貴族，然後依次是祭師、資產階級、軍人；第五份（內臟）是奴隸吃的。內臟大概是動物四份一 (a quarter) 重量，所以叫 quinto quarto  —— 第五個四份一。From nose to tail dining ，在豐衣足食之前的年代，人吃內臟本求溫飽，不浪費食物 🥺， 時移勢易，吃內臟（或者可以加上非上等的肉）在義大利已經由糊口之事成為高尚傳統啦 。Testina 把米蘭的 Trattoria Trippa 的「牛肚」😌 料理和味道帶來香港。其實義大利人也吃其他部份例如肺，Testina 未有全部牛雜供應。【 香港的 Testina 】Testina 的 dining room 有份樸素氛圍，是舊日的簡和美以當下的心思去佈置，似停留往昔，然而黃與綠主色展現當代的美學，相比米蘭 Trippa 餐廳的芥末黃色（深刻而大膽的用色），Testina 的黃壁略為素淡，有點兒似 Arnaldo Clinica Gastronomica （那一家仍然用好似香港牛雜檔車仔奉客的高級餐廳 😃）的傳統，但 Testina 更富現代感，且更耐看。相對現在太多餐廳過猶不及的裝潢（一部份的 Caprice 和黑和紅的 Robuchon 算是表表者），看到 Testina 的素淨，小妹覺得十分舒泰。多說一句，不是整間 Caprice 都是不美的，dining room 部份仍然保持了法蘭西新古典主義的莊重和貴氣喔 ☝🏽😎。好了好了，午餐開始啦。【 Highball 】****下午要工作，不便有酒意，來一杯沒有酒精的 highball ，都很好味嘅 😋。【 Bread Basket 】****有 focaccia 也有 grissini 和一款似 pane tuscano 的麵包，不知是買回來還是自己做呢？水準很高，focaccia 很好味、有質感；grissini 是不可以跟 Grissini 比嘅，不過不差。義大利餐廳，小妹認為是十分重視麵包喔，不論麵包是否 made in-house，Testina 沒有令人失望。頭盤。當然要吃 signature 之一的牛仔舌啦。 【 “Lingua Tonnata”｜Milk-Fed Veal Tongue | Tonnata Sauce | Sicilian Capers 】****牛仔舌味道淡，不過襯有酸度的 capers 和 deeply savoury and full of umami （旨味）的 tonnata sauce 是天作之合。小妹覺得牛仔舌切得略薄，在口中缺乏點質感，不過可能那是傳統吧，也許太厚難嚼啦，米蘭 Trippa 的都是這個模樣呢。還有，這道菜的 tonnata sauce 和牛舌比例均稱。Tonnata sauce 是濃郁的吞拿魚和鯷魚醬，太多過鹹，過猶不及。看看上面的照片 ☝🏽，當知對比只有幾片牛舌，醬料比例適中。而且 Testina 擺盤也較米蘭 Trippa 精緻呢。雖然單單味道未必五⭐️，用整全一道菜去看，小妹不會猶豫給予五⭐️的。【 Homemade Tagliatelle with Duck Ragù 】****追加的 pasta。$248。Tagliatelle 厚重，煮得軟硬適中 perfectly al dente。鴨肉醬香濃甜美，沒有 gamey（其實小妹並不抗拒 game 味的，反而很喜歡到歐洲吃 gibier，日本也有很出色的「野味」餐廳喔 😋），要批評的話，可以說味道雖濃卻單調，稍欠 umami 複雜層次而已。【 Charcoal Grilled Beef Heart｜Seasonal Vegetables 】****牛心爽而美味，只需切成薄片，簡單地撒上鹽巴和胡椒去烤，炭火焦香，加上蔬菜墊底，一點蔥花在上，少許肉汁，Testina 這個主菜就是這樣簡單，已經是很美味的菜式，不用畫蛇添足。【 Melon Ice-cream and Coffee 】****有甜品和沒有甜品午餐相差一百塊錢，要甜品只是多一球雪糕，連一點 garnish 都費事，縱然好味，未免太乏誠意了 😅。就此一道甜品，抵食已經口了兩顆星星啦。之後小妹得知午餐甜品選擇已有改善，再無這樣毫無心思的雪糕啦 🙄。****咖啡沒有特別，無用多所搖舌了。【 對義大利料理的經驗 】小妹覺得義大利菜跟義大利酒一樣（當然小妹飲義大利酒有限，只能說是自身經驗 😬），有獨特而單一的 character，對比法國料理的繽紛而世故，小妹吃過的義大利菜多美味則較為樸素（EP 除外，請看下一段），菜式較少花枝招展，也無需修飾造作。順便一提，半山堅道那一家 Florence Trippa 的 Lampredotto 味道都是一貫的樸素而平淡的。不過好味道的義大利料理，絕對是世間世外道美味。小妹吃過最美味的義大利菜是在 Enoteca Pinchiorri 💖，其實好似 Super Tuscany 的酒，EP 是有點兒「法國化」的，那一家翡冷翠的餐廳無論料理和服務都是 head and shoulders 超過其他（小妹吃過的）義大利餐廳，而且酒單的豐富，幾近不可思議 😳。 EP 是有一家分店在名古屋的，小妹未有緣一試。不過講到義大利以外，最好的義大利菜恐怕仍在東京 —— 代官山的 Aso 也好，Bvlgari 酒店的 Il Ristorante - Niko Romito 也好，資生堂的 Faro 也好（有機會不妨試下，然後對比香港最好幾家，看看小妹有沒有「打誑語」🤭），從未令小妹失望，義大利菜本質中加入日本人一絲不苟的面影。恐怕義大利以外，最好的義大利菜還是要數日本㗎啦。還有一點，義大利雖然不是很大，料理還是很 diverse 的，不是 carbonara 和 pizza 可以概括。例如西西里料理深受中東人影響，味道大膽，多彩多姿，Tuscany 則簡單樸素，食材新鮮，米蘭（Testina 的家鄉）所在的 Lombardy 地方，也許可以說「濃油綽醬」也很香口惹味的，例如 Cotoletta alla Milanese，正宗義大利菜可以分別很大喔。【 總結 】Testina 的料理整體來說質素高（例如 pasta 和牛心烹調恰當），擺盤漂亮（剩係那道牛仔舌頭盤比米蘭 Trippa Trattoria 的要精緻得多）。至於味道嘛，不是驚艷，義大利煮「牛雜」的傳統風格，小妹覺得那份味道濃郁卻樸素的料理其實不差。Testina 是 trattoria ，比較 casual，料理也簡單，不能跟翡冷翠的 EP 或者香港《八部半》 (都是 ristorante) 相提並論嘅。對比香港，Testina 的料理雖然簡單，又比一些沉悶的提供 spaghetti carbonara 自稱義大利菜「西餐廳」精彩得多 。服務正常，並不 personal，沒有犯錯也沒有覺得很用心。吃午餐 + 單點，今天埋單近一千元一個人遠遠太貴啦。那一百元的 melon ice-cream，事實有點過份 😡。如果有 Restaurant Week 特價不妨一試（當然未必有你心儀的菜式選擇，要自己衡量啦）。所以整體用餐體驗還是一個 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醃菜出色，非常清新，柔和酸味恰好平衡番火腿嘅鹹香，簡單開胃Beef Carpaccio, Piedmont Hazelnut好味! 蛋黃醬、chives、果仁等令到味道層次更加豐富，但又唔會互相搶味，夾埋十分和諧，非常出色Linguine with Walnuts Pesto & Spicy Oil麵條口感偏硬有質感有咬口，果仁醬汁清新無油膩感，加少少辣油提味，配搭新穎Homemade Tagliatelle with Bolognese Ragù手製意大利麵煙韌且有蛋香，麵條本身非常出色，肉醬濃郁，剩下嘅肉醬醬汁沾麵包一流Roasted Mediterranean Octopus, Capers & Dry Tomato Oil, Romesco Sauce八爪魚烤得焦香，香味四溢，內裡非常軟腍，調味足夠，甚至不需要沾醬也好味"Testina" Pig's Head & Salsa Verde, Mustard Grain Jus, Fresh Horseradish豬面頰肉燉得非常軟腍，油脂半溶化，啖啖充滿油香，搭配新鮮嘅辣根碎完美中和油膩感Crispy Apple Strudel & Crema Inglese酥皮香脆，餡料有濃郁嘅玉桂蘋果香，配搭奶油醬，甜而不膩Homemade Sorbet苺果口味清爽可口，為整餐飯畫上完美句號…查看更多