Tosca di Angelo

今次揀選了一家超人氣、102樓維港靚景米芝蓮一星意大利餐廳 - ᴛᴏꜱᴄᴀ ᴅɪ ᴀɴɢᴇʟᴏ用餐。餐廳周震撼價 - 每位ʜᴋ$988享用三道菜及一杯飲品，另加ʜᴋ$650還可升級至三杯酒配餐，價格可謂極具吸引力，令餐廳週成為高質餐飲的入門門票。.位於ɪᴄᴄ 102樓的ᴛᴏꜱᴄᴀ ᴅɪ ᴀɴɢᴇʟᴏ屬ᴛʜᴇ ʀɪᴛᴢ-ᴄᴀʀʟᴛᴏɴ, ʜᴏɴɢ ᴋᴏɴɢ旗下米芝蓮一星意大利餐廳。餐廳樓底極高，設有開放式廚房、巨型吊燈與無邊維港景觀，氣派十足。總廚ᴀɴɢᴇʟᴏ ᴀɢʟɪᴀɴÓ來自意大利西西里，自小於地中海沿岸長大，擅長海鮮料理，曾於意大利各處歷練，並與ᴊᴏËʟ ʀᴏʙᴜᴄʜᴏɴ合作，將傳統意式風味糅合高級餐飲手法。餐廳以南意風格菜式，配合細緻服務，體現五星酒店級數。.餐廳周餐單雖列三道菜，但安排細節極見心思。開餐前送上麵包籃，配有四款橄欖油可選擇、由淡至濃，由侍應逐一講解風味差異，讓食客可試味配搭。正式頭盤前先奉上帶魚子醬的前菜小食，份量絕不馬虎。甜品環節更是別出心裁，招牌ᴀꜰꜰᴏɢᴀᴛᴏ由侍應推車即場製作，從雪糕、奶油到小配料全在食客面前即席準備；最後一車滿載朱古力及多款精緻小甜點，隨客人喜好挑選，再配咖啡或茶，誠意與細節兼備，這個價錢來說絕對喜出望外。.菜式之中多款可算亮點。ɢᴀᴍʙᴇʀɪ ᴅɪ ᴍᴀᴢᴀʀᴀ ᴇ ʀɪᴄᴄɪᴏʟᴀ以西西里紅蝦、油甘魚、香桃、魚子醬。海鮮鮮味與香桃清甜交融，魚子醬增添鹹香層次。ʀɪꜱᴏᴛᴛᴏ “ᴀᴄQᴜᴇʀᴇʟʟᴏ” ᴡɪᴛʜ ꜱᴀꜰꜰʀᴏɴ, ᴍᴜꜱʜʀᴏᴏᴍꜱ, ᴛᴀʟᴇɢɢɪᴏ 芝士米粒飽滿煙韌，藏紅花香氣與芝士柔滑濃郁相輔相成，蘑菇提升口感深度。另一款主菜鵪鶉味道上相對會稍濃郁。甜品ᴀꜰꜰᴏɢᴀᴛᴏ除即場製作的趣味外，咖啡與雲尼拿雪糕的香氣濃郁又平衡。另一款甜品是相對清爽的選擇，酸酸雪葩配柑橘及柚子。最尾已熱茶及很多款美味的小甜點，完美作結。.ᴇʟɪᴛᴇ ꜱɪɢɴᴀᴛᴜʀᴇ ᴅɪɴɴᴇʀ 💲988 ᴘ.ᴘ.ᴄᴏᴜʀꜱᴇ 1✿ ꜰɪᴠᴇ ꜱᴘɪᴄᴇꜱ ʙᴀᴋᴇᴅ ʀɪᴄᴏᴛᴛᴀ ᴡɪᴛʜ ᴏʀɢᴀɴɪᴄ ᴛʀᴜᴍᴘᴇᴛ ᴢᴜᴄᴄʜɪɴɪ ᴀɴᴅ ᴀɢᴇᴅ ʙᴀʟꜱᴀᴍɪᴄ ᴠɪɴᴇɢᴀʀ.✿ ᴍᴀᴢᴀʀᴀ ʀᴇᴅ ꜱʜʀɪᴍᴘꜱ ᴀɴᴅ ʜᴀᴍᴀᴄʜɪ ᴡɪᴛʜ ᴘᴇᴀᴄʜ ᴄᴏᴜʟɪꜱ, ᴋᴀʟᴜɢᴀ ᴄᴀᴠɪᴀʀ.ᴄᴏᴜʀꜱᴇ 2✿ ʀɪꜱᴏᴛᴛᴏ “ᴀᴄQᴜᴇʀᴇʟʟᴏ” ᴡɪᴛʜ ꜱᴀꜰꜰʀᴏɴ, ꜱᴇᴀꜱᴏɴᴀʟ ᴍᴜꜱʜʀᴏᴏᴍꜱ ᴀɴᴅ ᴛᴀʟᴇɢɢɪᴏ ꜰᴏɴᴅᴜᴇ .✿ “ʙʀᴇꜱꜱᴇ” Qᴜᴀɪʟ ᴡɪᴛʜ ᴇɴᴅɪᴠᴇ ᴀɴᴅ ᴄᴀʀʀᴏᴛꜱ, ᴘᴏʀᴛ ᴡɪɴᴇ ꜱᴀᴜᴄᴇ.ᴄᴏᴜʀꜱᴇ 3✿ ᴏʟɪᴠᴇ ᴏɪʟ ꜱᴏʀʙᴇᴛ ᴡɪᴛʜ ʀᴀɢᴏÛᴛ ᴏꜰ ᴄɪᴛʀᴜꜱ ᴀɴᴅ ᴘᴏᴍᴇʟᴏ ᴄᴀᴠɪᴀʀ.✿ ᴀꜰꜰᴏɢᴀᴛᴏ ᴡɪᴛʜ 100% ᴀʀᴀʙɪᴄᴀ ᴄᴏꜰꜰᴇᴇ, ᴠᴀɴɪʟʟᴀ ɪᴄᴇ-ᴄʀᴇᴀᴍ ᴀɴᴅ ᴘᴀʀᴛʏ ꜰʟᴀᴠᴏᴜʀꜱ.✿ ɪɴᴄʟᴜᴅɪɴɢ ᴏɴᴇ ᴄᴜᴘ ᴏꜰ ᴄᴏꜰꜰᴇᴇ ᴏʀ ᴛᴇᴀ…查看更多

過生日絕對不能隨便，壽星要開心、氣氛要浪漫、美景還要夠殺！✨ 這次我就帶著我的龜毛朋友，衝去麗斯卡爾頓的Tosca di Angelo，來一場維港海景下的奢華下午茶。誰說慶生只能在蠟燭前尷尬唱歌？這裡直接美到讓你忘了吹蠟燭！一進門，服務生的微笑就像金鐘罩一樣，把我所有小尷尬通通擋住。還沒坐下，壽星已經被連番問候，差點懷疑自己是不是走錯棚，貴婦即視感滿分。😎餐點部分，每一道甜點都精緻到像藝術品，拍照先，吃再說！（手機先飽，肚子再飽沒在開玩笑）最強推鬆餅，混合忌廉和果醬，連不愛甜食的朋友都瘋狂點頭。茶的選擇也超多，連我這種咖啡控都被征服。最重要是——窗外的維港夕陽直接炸裂，連最會挑剔的朋友都閉嘴享受，直接升級人生體驗。如果你也想找個能讓壽星感動、朋友尖叫、手機容量爆表的慶生地點，Tosca di Angelo真的有夠可以。下次還想帶爸媽來裝貴族，畢竟人生值得多點儀式感嘛！…查看更多

🇮🇹 Tosca di Angelo 香港Ritz-Carlton 102樓嘅米芝蓮一星意大利菜🌟主打西西里風味🤏主廚 Angelo Aglianó將家鄉嘅海鮮同手工意粉融入精緻料理🍝連續10年摘星✨餐廳設計走現代典雅風⚜️高空對住維港海景🌃巨型天花燈💡確實幾有情調✨🍽️餐廳硬件確實唔錯🥹可惜食物平凡無驚喜🫳部分菜式失望😅食材質素合格但烹調同配搭欠缺心思🥲尤其加錢升級嘅菜式性價比低1. 水牛芝士‧番茄‧鯷魚羅勒醬🧀一道超級普通既菜式🥹芝士奶香偏淡🥲番茄蓉味道都唔出🥲鯷魚嘅鹹鮮幾乎食唔出🥹普通到似超市拼盤👎冇星級餐廳既層次2.地中海烏賊‧青豆蓉‧墨魚汁🦑烏賊口感煮得過腍😅完全冇彈牙感🫠 👉醬汁: 青豆蓉同墨汁各自分離😢3. 西西里扭紋粉‧烏魚子‧地中海吞拿魚🍝意粉：手工製嘅扭紋粉咬口唔錯😊算係全餐最正常既一碟🫠不過就係正常唔係驚艷4.手工寬管粉‧西西里紅蝦‧羅勒香草汁 (加$188)🦐紅蝦：肉質完全唔爽亦唔鮮甜🥲煎得過熟😅同普通餐廳嘅蝦冇分別🍝意粉：寬管粉煮得 al dente👌可惜被平凡嘅紅蝦拖垮👎🏻 絕對唔值加錢！5. 軟芝士脆卷‧果乾‧朱古力雪葩✨脆卷正常發揮🫠雪葩朱古力味濃但同芝士卷唔夾👉🏻 反而甜點車嘅 Petit Fours（例如朱古力橙條）反而更有驚喜6. Tiramisu‧咖啡沙冰‧艾美朱古力✨創新地將咖啡元素變成旁邊一嚿沙冰❄️但沙冰溶得快🥹搞到成碟水汪汪🤣餅乾吸唔到咖啡酒😭‼️用膳期間亦都有蚊支飛下飛下…查看更多

Perched high on 102/floor of the ICC, we booked lunch one weekday hoping to enjoy the view of the harbour from ICC. The decor of the restaurant was stylish and tables were spaciously laid out. We were being seated at the quiet corner of the restaurant near the big windows. Unfortunately for us, it was a rather cloudy and misty day and views of the harbour had been blocked by the clouds from where we were being seated😬. Their 3 course set lunch under dining city was $498 with tea or coffee included + 10% service charge. I selected the following from their lunch menu: Burrata Cheese with Trio of Organic Sicilian Tomatoes, Anchovies and Fresh Italian Pesto as Appetisers; Sustainably Grown Mezzi Paccheri "Mancini" with Sicilian Red Prawns and Organic Basil Pesto Sauce as Main (Supplement HK$188); and Traditional Tiramisu with Coffee Granita and Amedei Chocolate as Dessert. Here are my tasting notes: Sourdough bread and Italian tomato bread- my preference was the sourdough bread which was really crusty on the outside and soft and moist within. This was hard to do and having tried many Michelin starred restaurants in the past, this was the best version I found so far. One further commendation was that they provided a selection of olive oil that one could choose from, ranging from the mild to the more grassy notes. It’s was great for health conscious people like me 😅. Amuse Bouche- since I didn’t like raw prawns, they provided me with a vegetarian Amuse Bouche. It was some kind of celery mousse. Burrata Fresca | Trio di Pomodori Isolani | Acciughe e Pesto - atop the thin layer of tomato flavoured jelly, there sat some fresh tomatoes and a cut opened burrata. Apart from the tomato flavour, this dish was rather monotone since the burrata only had mild flavour, and there weren’t enough fresh pesto to lift the dish to give it a different dimension. Rather minimalistic. Mezzi Paccheri "Mancini"| Gamberi Rossi | Pesto di Basilico Fresco - mezzi paccheri is type of pasta in Italy in the shape of a tube. Here, they were done al dentel though the Sicilian red prawn was overcooked. What a shame. Tiramisu Tradizionale | Granita al Caffé | Cioccolato Amedei - when the dessert arrived, I was struggling to reconcile my concept of “traditional” tiramisu with what was laid before me. It looked more like a de-constructed version of Tiramisu with the coffee element on the side in the form of a granita instead of being infused with the ladyfingers which, to my understanding, should form the base of a traditional tiramisu made with eggs and mascarpone. Here, under the creamy mascarpone was a layer of biscuits in little cube form, and the overall dessert gave a more chocolatey flavour than the familiar “tiramisu” flavour. Petit Fours: they had a sweet trolley and I selected a few sweet items. My favourite would be the chocolate orange finger; the sweetness of the chocolate coating marry so well with the bright and tangy orange pieces. That’s delicious. Service here was up to standard expected of a five star hotel. In terms of the quality of food, some dishes fared better than others. …查看更多

享受了一場精彩的晚餐，這裡的菜式不僅精緻，還展現了意大利料理的真諦。Tosca 的環境優雅而舒適，設計現代而不失典雅。寬敞的用餐區配合窗外壯觀的維多利亞港景色，讓人感受到一種奢華的氛圍。柔和的燈光和精心挑選的音樂更是為用餐體驗增添了幾分浪漫。服務方面，餐廳的服務人員專業而熱情，對每道菜的介紹都非常詳盡，讓我們能更好地理解每道菜的背景和特色。他們總是保持著適當的距離，卻又隨時準備滿足我們的需求，讓人感到賓至如歸。我揀咗五道菜Astice del Mediterraneo | Puntarelle | Bagna Cauda e BottargaMediterranean Lobster with Bagna Canda and Bottarga Sance地中海龍蝦•冬季菊苣 •無魚子 Astice del Mediterraneo | Puntarelle | Bagna首先上桌的是地中海龍蝦配冬季菊苣及無魚子。鮮嫩的龍蝦肉搭配濃郁的醬汁，口感豐富，完美襯托出海味與香氣。Gnocchetti Sardi | Granchio Reale | Purea di Broccolini Sardinian Homemade "Malloreddus" with King Crah and Brocoli Purée丁島意大利粉 •阿拉斯加皇帝蟹 •西蘭花接下來是丁島意大利粉，搭配阿拉斯加皇帝蟹和西蘭花泥。這道菜的意大利粉外脆內軟，蟹肉新鮮又甜美，搭配細膩的西蘭花泥，讓人回味驚喜。Scampi | Sedano Rapa | Zuppetta allo ChampagneLungoustine with Celery Roots and Champagne Soup海螯蝦•芹菜•香檳海螯蝦搭配芹菜和香檳湯，這道菜的調味恰到好處，海味十足，湯底清新而不膩，令人回味無窮。Kiwami Wagyu | Funghi di Stagione | Purea di AglioSirloin of Kiwami Wagn Beef with Seasonal Musbroms and Garli Purée和牛西冷•蘑菇•小豆蔻和牛西冷配季節性蘑菇和小豆蔻，牛肉的質感極為細膩，肉汁豐盈，太美味，而且口感豐富，味道濃郁。Tartelletta alla Nocciola | Spuma di Gianduia | Cioccolato ModicaHazelut Tart with Giandaja Foam and Modia Chocolate榛子撻•榛果朱古力•莫迪卡巧克力最後一道甜品是榛子撻，搭配榛果朱古力與莫迪卡巧克力。這道甜品巧妙地將榛子的香氣與朱古力的濃郁結合，口感層次分明，令人陶醉。最後仲有甜品車，給我們選擇更多嘅甜品，真係大滿足好開心。整體而言，Tosca 提供的晚餐，無論是菜品的創意、食材的新鮮，還是服務的專業度，都讓人感到愉快。每位食客都能享受到如此高水準的晚餐，而若選擇 "Accordi" 或 "Metodo Classico" 的酒配，這樣的搭配無疑是對美食的完美升華。強烈推薦給所有喜愛意大利料理的食客！…查看更多

食物味道水準沒有挑剔，每道菜都有驚喜！美中不足是餐廳送給我們慶祝結婚周年的石頭鍋朱古力，侍應為我們介紹了朱古力，說用匙羹輕敲表面的朱古力，內會有驚喜，更說可以錄影，當我敲完表面的朱古力後，發現內藏一張硬卡紙，面頭只印了它們餐廳的名，影片就到此結束了。後來才知道原來是需要攞上手打開的卡，但影片已經結束了，一切都慶祝完，回不去了。卡上印了極細隻的字，試問誰會滿足於如此低調的慶祝手法。如是因為save budget，那就寧願簡單地擠朱古力落去甜品碟上就好了。那沉重的石頭鍋，印餐廳名的卡紙實在破壞了一頓飯，更破壞了今天慶祝的氣氛。如男士們想慶祝的話，小心選擇餐廳吧…查看更多

Finally some free time for lunch following eventual closing of prolonged project. Third on the list: chef Angelo. Last time I was here was for dinner a long time ago. Seated. Server took many infuriating minutes to come back with the menus.Went for a glass of Brunello.3 sets to choose from: -2 courses ($488 pp), -3 courses ($688 pp) or -4 courses ($888 pp).Here’s what we had.Sour dough and Foccacia. 4 choices of olive oil.Welcome snack: Red prawn espume with celery jelly topped with caviar. -Appetizers-Burrata Cheese, wonderfully creamy and served with Trio of Organic Sicilian Tomatoes, Anchovies adding a surprising depth of umami and Fresh Italian Basil cutting through the richness.(Supplement of HK$128) Wild Hamachi with its buttery texture perfectly balanced by the small, fruity Taggiasca Olive, slightly bitter Fennel, and topped with Kaluga Caviar.Tender Mediterranean Octopus with silky Chickpeas Purée and rich and aromatic Ink Sauce.-First courses-(Supplement of HK$128) Struncatura (traditional dish from the southwestern Italy region of Calabria, generally seasoned with garlic, Calabrian chilli pepper, dried tomatoes, sardines and toasted breadcrumbs). Here the pasta was organically made, with a robust texture that held up well against the bold flavors of bottarga and slightly bitter purée of broccoli rabe (aka Rapini 油菜花).(Supplement of HK$188) Mezzi Paccheri (a half-sized thick, tubed pasta), perfectly al dente, with sweet, plump Sicilian Red Prawns and fresh, fragrant Basil Pesto Sauce.Maccheroncini (grooved pasta tubes) with a tender Ossobuco Ragoût that practically melted in the mouth and aromatic Saffron Sauce topped with rich cheese slices.-Main course-Hokkaido Sea Bream impeccably cooked, with crispy skin and a delicate flakiness that paired perfectly with the velvety sweetness of the Tropea onion Velouté and Pachino Tomatoes exploding on the palate with their burst of freshness.-Desserts-Cannoli with smooth and rich Ricotta Cream filling with tangy Candied Fruits. Chocolate Sorbet on the side.Tiramisu- creamy yet light, with Amedei Chocolate adding a touch of indulgence. Served with refreshing Coffee Granita on the side.(Supplement of HK$120) The Cheese Selection was an exquisite showcase of cheeses that even true cheese aficionados would find fulfilling. Picked the Comte, Mimolet and Cabra goat cheese, paired with fruit preserves, honey and crackers.The Petite four trolley selection was a delightful end to the meal. We were allowed 3 choices each, ranging from the mini Cannoli, macaroon, Panettone from Italy with indulgent serving of cream.In summary: the attention to detail in each dish was evident, with high-quality ingredients shining through in every bite. Particular impressive was the cheese and petite four experience: a perfect balance between sophistication and indulgence. …查看更多

鼎食聚套餐 $498一位， 預先一個星期前book位佢都安排咗窗口位，滿意， 講真因為去得多海景位， 有時覺得太曬，反而座入少少，枱大的反而舒服,呢個海景位係太高,而另外一邊lobby cafe看日落，景觀靚！有海景五星級酒店西餐，又係米芝蓮，賣相擺盤達到應有水準，創意我會更要求高些。餐前酸種包及橄欖包，達標好味，可選不同口感或濃淡不同橄欖油，幾特色。每人送一個精緻開胃前菜，其中一個有魚子。油甘魚 茴香 橄欖魚子醬-+$128，魚子㗳得落，魚鮮，樣靚吸晴。地中海八爪魚鷹嘴豆墨魚汁，八爪魚燒香，軟軟但有嚼頭。撒丁島珍珠粉 朝鮮薊 菊芋羊奶芝士，珍珠粉煙煙靭靭， 意大利粉變形狀， 朝鮮薊菊芋無特别出色，羊奶芝士唔夠突出香。有機手工意大利麵 +$128，烏魚子，蕪菁花菜係點樣？！， 意大利麵厚實， 麵香？！得兩著，烏魚子咸鮮，提起食慾，整碟靈魂。香料酒浸梨，清甜提子， 過癮美人仙人掌果雪葩，紅寶石色梨，散發幽幽酒香， 未食心先甜意大利芝士蛋糕 咖啡沙冰 美朱古力，用玻璃圓杯盛，夠大杯，插2片朱古力。最後送上 西式甜品 馬卡龍，好鬆蛋糕，朱古力， 啫哩， 樣子靚，多數都係好甜，所以我都冇乜興趣， 因好奇，取幾款，不出所料甜！Macchiato，即 espresso 加啲啲奶泡， 飲咗一啖， 冇咗啲奶泡， 還以為錯咗杯espresso。說服務， 進場時男接待好溫文 講英文， 细聲兼快我聽唔清楚，但明白佢講乜，男侍應介紹菜式， 英文講得快， 我英文 揸流灘， 講完我都唔知講乜， 總之知係食乜！之前confirm枱時，已說朋友生日，送上圓形灰色瓦器，蓋上 薄朱古力片，用匙羹敲破，有煙出，內裏放彩色豆豆糖及有名嘅生日快樂卡， 生日搞啲花臣開心， 又有儀式感:)但係暫時仍鍾意半島吉士！…查看更多

今次Chill E.A.T. 午餐就係位於ICC 102樓的米芝蓮一星意大利餐廳。提供餐前菜、前菜、主菜、甜品、餐飲及小甜點，近乎 “6道菜” 的午餐，HK$498/位+ 10%服務費，呢個價錢好化算👏🏼👏🏼👏🏼˚✧₊⁎ Amuse Bouche ⁎⁺˳✧༚ 🦐 魚子醬、芹菜泡沫、紅蝦啫喱． 鹹香的魚子醬，口感爽脆． 鹹味的泡沫，厚身、奶滑，好特別． 底下的真是啫喱，不是湯汁，入口好鮮甜的濃蝦味˚✧₊⁎ Breads ⁎⁺˳✧༚ 餐前麵包係必有，不過比較驚喜喺餐廳供應2款包包，一硬、一軟，總有一款啱食😄🍞 Artisan Sourdough 酸種麵包． 外脆內軟，發酵很不錯． 配淡味啲嘅橄欖油就已經好好味🍅🍞 Tomato Focaccia 番茄意式香草包． 番茄味很出眾，包包很軟熟，單獨吃也不錯˚✧₊⁎ Appetizer ⁎⁺˳✧༚ 🐙 Mediterranean Octopus with Chickpeas Purée and Ink Sauce地中海八爪魚．鷹嘴豆．墨魚汁． 煎得香脆的八爪魚，口感彈口，本身已經鹹鹹哋，點些鷹嘴豆蓉或墨魚汁醬都好食㗎！． 食剩嘅鷹嘴豆蓉或墨魚汁醬，用來配包包食都好味呀😋˚✧₊⁎ Main ⁎⁺˳✧༚ 🍝 Sicilian Artisanal Busiate with Trio of Bottarga and Broccoli Rabe Purée西西里手工扭紋粉．烏魚子．蕪菁花菜． 扭紋粉被厚滑的烏魚子醬包圍住，仲撈入些蕪菁花菜粒． 面頭有啲紅色烏魚子片，口感脆硬，似食緊杏仁咁，好特別喎！˚✧₊⁎ Dessert ⁎⁺˳✧༚ 🍫 Traditional Tiramisu with Coffee Granita and Amedei Chocolate意大利芝士蛋糕．咖啡沙冰．艾美朱古力． 這不只是一份經典嘅提拉米蘇，有3個我覺得特別的食材． 第一是放了好多仍是脆口的手指餅，平均mascarpone 意大利軟芝士的奶滑． 第二是配搭了2種朱古力 — Amedei chocolate 艾美朱古力和Modica chocolate 莫迪卡朱古力，2種都係意大利手工朱古力． 第三是另外有一碗咖啡沙冰，碎冰注入了espresso 特濃咖啡，可以一啖咖啡冰之後一啖mascarpone cream，咁樣增添咖啡風味～🍵 Jasmine Tea 茉莉花茶． 食咗咁多好嘢，梗係要飲番啲花茶． 清淳又滿花香，飲咗好幾杯都保持到香濃茶味👍🏼🍫🧁 Petit Fours． 最後，好期待的餐後一口小甜點。餐廳特別有架小推車放滿色彩繽紛的小甜點。服務員一一介紹，之後話可以點多少都可以🫰🏻 我就樣樣都想試，所以點咗以下6款(右至左到中間)：🧡 Passionfruit Chocolate 熱情果朱古力． 𥚃面有酸甜熱情果忌廉，好好味💚 Pistachio Cream 開心果忌廉． 似食緊梳乎厘咁輕盈、鬆軟蛋糕質，香濃開心果的忌廉，微甜❤️ Raspberry Macaron 野莓馬卡龍． 真莓味好出色，酸酸甜甜，恰到好處💛 Lemon Macaron 檸檬馬卡龍． 清甜檸檬味，唔酸，好特別！🤎 Milk Chocolate 牛奶朱古力． 奶滑的口感，朱古力𥚃面有粒夏威夷果仁🖤 Coffee Chocolate 咖啡朱古力． 黑朱古力帶著一絲咖啡的味道🤵🏻🤵🏻‍♀️服務方面，門口帶位的女服務員，有友善的笑容和很貼心咁提供小椅子俾我放隨身物。另外負責petit four的女服務員，細心講解，細心擺盤，令小甜點們感覺似裝滿一碟，好吸引。樓面的服務員，我注意到佢哋自己好多嘢講，但似乎忽略咗關注每一枱食客的食嘢速度和送餐的速度都有啲時差。我覺得樓面的服務大有進步空間，才去到米芝蓮一星應有的服務質素。…查看更多

本身揀呢間餐廳係見到米芝蓮又係Ritz Carlton 再加上可以望到維港景色～ （可惜request左window seat 最後都提供唔到～）俾menu時 staff都有介紹下啲signature dish 係唔錯嘅～每碟食物上菜時都有介紹 不過好急口令式 好似做功課咁 冇乜感情收碟時亦唔會問一下食物評價 全餐飯都冇問過顧客感受（以之前食fine ding 經驗 多數都會問一下食物ok嘛 etc.）AppetizerBurrata cheese冇乜特別 冇芝士味 就係一碟好普通嘅前菜Mediterranean Octopus 就有啲驚喜 口感嫩滑有少少咬口 搭配嘅醬汁好夾Main course Sustainably Grown Mezzi Paccheri “Mancini” with Sicilian Red Prawns招牌菜之一 粗管粉口感幾好 配上紅蝦 整體係幾好食Wagyu Hanger Steak with Seasonal Mushrooms經理推薦medium rare 但係上到黎就覺得過熟 而擺盤上啲醬汁佈滿兩片牛 好似唔想俾人見到熟度咁😂 seasonal mushrooms 味道仲好過個主角和牛Dessert Mulled William Pear with Muscat Grapes and Prickly Pear Sorbet個梨雪葩幾fresh 但啲梨有陣藥水味Traditional Tiramisù with Coffee Granita and Amedei ChocolateTiramisu整體幾唔錯 偏向食到手指餅脆脆嘅texture 再配搭埋朱古力薄片增加口感 再配上咖啡沙冰係幾特別慶祝生日所以送左個敲朱古力甜品敲完之後入面有張卡仔寫上happy birthday 加啲好碎嘅糖 上甜品時 staff 講左句”得知今日係一個特別嘅日子 所以送上呢個朱古力” 但係全程都冇講過一句生日快樂😂 真係去啲普通餐廳remark左係慶祝生日都會講聲生日快樂啦 五星級餐廳竟然一句祝賀說話都唔講句😂其次就係好冷淡 冇咩笑容 唔會主動問需唔需要幫手影相 反而係我地自拍影相途中無啦啦幫我地加水 真係黑人問號左直到埋單 望住我地走都冇講聲再見/多謝 勁冷淡俾我感覺全間餐廳嘅樓面都勁公式化勁冷淡冇乜笑容真係唔會有下次。…查看更多

“ESCAPE IN THE CLOUDS” GOURMET LUNCH - 4 COURSES ard💲1,500 pp-1️⃣Appetizer👉🏻Brittany Blue Lobster with Marinated Seaweed, Sun-Dried Tomatoes and Persimmon Ragoût2️⃣First Course👉🏻Sustainably Grown Mezzi Paccheri ”Mancini“ with Sicilian Red Prawns and Organic Basil Pesto Sance3️⃣Main Course👉🏻Local and Sustainable Red Star Grouper in Matalotta Soup with Olives, Tomatoes and Capers from Salina4️⃣Dessert👉🏻Ricotta Cream Cannoli with Candied Fruits and Chocolate Sorbet-surprisingly we got the best table without any special request hahah🤍this kinda made my day🤣The food tasted good and the plating was nice too. I love the symphony of tastes in the appetizer that the sweetness of the lobster went well with the umami flavors of marinated seaweed and a refreshing touch from the persimmon ragout. The mancini pasta striked a perfect balance with the chewy mezzi paccheri and the sweet succulence of the red prawns. The briny olives, sweet tomatoes, and tangy capers provided a burst of savory and tangy notes that complemented the red star grouper beautifully. Yet a little bit disappointed by the dessert haha I thought the ricotta cream cannoli would have a stronger flavor. I enjoyed the entire dining experience at this resto in general and suggest you guys to come for celebration too! Good vibe with that stunning panorama of the Victoria Harbourrating: 8/10-Tosca di Angelo (Kowloon Station)📍102/F The Ritz-Carlton, Hong Kong, International Commerce Centre, 1 Austin Road West Kowloon, Hong Kong🔗#7eating尖沙咀#7eating九龍#7eating意大利菜#7eatinghotel…查看更多

Came here for our anniversary celebration. We were presented with the “Escape in the clouds” executive lunch, I ordered the two-course and my partner ordered the three-course.Bread and olive oil The tomato and olive focaccia was excellent especially when served warm. The sourdough was perfect - the crust cracked, and it was slightly chewy and very airy on the inside, and warm. I liked how sour it was.We were given four choices of olive oil. I had the Nocellara del Belice, which was of a lighter taste with a more vegetable flavour. My partner had the Moresca, which had a creamier texture and was closer to what we would usually have.Amuse bouche - Caviar with cream (I forgot what it was) and red shrimp jelly at the bottom.I felt like this was the reason why the executive lunch was so expensive. It tasted salty, creamy, and sweet at the same time, this was outstanding and a great start to the meal.The appetizers, first course and main course that followed, didn’t live up to the very high expectations that were given to me so far. The ingredients were extremely fresh and of high quality, but the dishes were just good, not superb. Appetizer - Burrata Cheese with Trio of Organic Sicilian Tomatoes, Anchovies and Fresh Italian BasilThe tomatoes and tomato puree were extremely fresh and sweet. Appetizer - Hokkaido Hamachi with Certified Tropea Red Onion Veloute and Organic Pachino Tomato First Course - Risotto "Acquerello" with Saffron, Spinosi Artichoke and Iberico PapadaMain course - Sustainable Mediterranean Sea Bass with Piperade and Black Grape SauceDessert - Cherry Tart with Almond Cream and Pistachio Ice-CreamThe combination was slightly strange. I wouldn’t say it’s bad but I won’t order this again.Petite fours The server came with a cart of sweet stuff, and mentioned we could choose our petite fours, which included: cannoncini (cream horns), orange/lemon cake with clotted cream, lemon or raspberry macaron, sweets, chocolates, orange peel coated with chocolates. The cannoncini and the cake weren’t sweet. Although I liked the low sugar level in the desserts, I preferred something more authentic, and that means extremely sweet Italian desserts. The thing I liked was the bitterness of the orange peel chocolate. In general, I find this "petite four" concept in an Italian restaurant a bit weird as I would associate it with French cuisines.Although the dishes were rather small, I got full with all the bread and desserts.Service was impeccable except that they did not clear the bread crumbs on the table after the amuse bouche but after the appetizer.The view was unbeatable at 102/F, especially on a sunny day.$698 for a three course is slightly expensive compared to similar venues in Central but you’d get an amazing view and a divine amuse bouche with great service. I’d say it’s worth the price.…查看更多

餐廳位於102樓，居高臨下，擁有一列落地大玻璃，整個維港美景盡收眼底，一覽無遺。樓底超高，座位舒適，無論是環境、食物以至服務，都堪稱頂級，難怪連續多年獲得米芝蓮獎項。我們點了四道菜午餐:前菜📌牛奶芝士・蕃茄・鯷魚・羅勒📌法薩納生牛肉・芥末・朝鮮薊・火箭菜 (Supplement HK$88)第一道菜📌麻花捲粉・朝鮮薊・甜椒・羊奶芝士📌西西里扭紋粉・烏魚子・白肉鮮魚主菜📌紅石斑魚・馬塔羅塔魚湯・橄欖・蕃茄・水瓜柳📌伊比利亞豬肉・芹菜・珍珠洋蔥甜品📌莫迪卡朱古力・百香果・蜂蜜雪糕(Supplement HK$88)📌意大利芝士蛋糕・咖啡沙冰・艾美朱古力每道菜都非常精緻，食材涵蓋了意大利多個城市出產的特色食物，充分展現了意式風味。特別值得一提的，是份量十足、外脆內軟的餐前酸種麵包，侍應會專誠介紹三種不同香氣和質地的橄欖油，客人可按個人喜好選擇。沾上橄欖油享用的酸種麪包，格外美味。此外，餐廳特意為生日客人準備了小驚喜——一個大石碗被一片香濃朱古力蓋封，客人用匙羹輕輕敲碎朱古力片，會發現裡面藏著一張寫有壽星者名字的小小生日卡，充滿了驚喜又充滿了儀式感，這餐廳絕對是慶祝生日的不二之選。…查看更多

Tosca offers an aerial view of the Victoria Harbour. The night view is fascinating.We arrived at around 20:45 and the restaurant was not busy at all, there were many empty window-side tables. We're told that these tables were reserved and not available. We decided to leave, then we're stopped by one of the staffs who offered us the best window-side table. Interestingly, no new diners arrived to occupy the supposed reserved table throughout our meal. Staffs were polite but it's quite disappointing how a Michelin star restaurant could have such a weird seating policy.The presentation of food was outstanding, but the taste was just average. Texture of the pasta was coarse which I personally don’t like.…查看更多

Restaurant Week最後一日，終於約到友人食呢間bookmark左好耐嘅餐廳🍴 之前食過樓上嘅Cafe103，食物垃圾，心諗今次呢間好歹米芝蓮一星🌟難食極都有個譜，見到仲有位，一於試下。本來request window seat，不過去到話需要提早兩個月Book，咁算啦，都安排左個可以望到open kitchen開座位。一坐落有基本介紹，不過staff似好公式化咁，完全唔識笑 點完 sparkling water ，問我地飲唔飲酒，我地話唔飲，亦唔需要額外飲品，之後格硬推non alcohol menu 比我地，態度強硬，最後做左水魚🐟，一人一杯$130嘅飲品（只係蘋果汁，紅酒杯四分之一滿）來到開胃菜環節，我願稱之為全場最佳，味道發揮得剛剛好。另外一款麵包硬到PK，而且難食，橄欖油冇味。食完就上前菜，Ricciola di Hokkaido | Cipolla di Tropea | Pomodorini Pachino北海道油甘魚| 特羅佩亞洋蔥 | 帕奇諾櫻桃番茄賣相固然OK，醬汁不過又酸又甜嘅配搭有少少over，味道太兩極。油甘魚正常，肉質鬆軟，但未去到好食。主菜： Risotto “Acquerello” | Zafferano | Carciofi e Papada Iberica 燴飯“Acquerello” | 藏紅花 | 洋蓟和伊比利亞木瓜（好似仲有兩片Ham？）Risotto硬到PK，好似食緊飯焦，完全食唔到其他味，難食到難以形容，食左少少已經唔想食。超失望順帶一提，友人order左個Lorighittas Sarda Artigianale | Trio di Bottarghe | Purea di Rapini (Supplement HK$128)，佢話超難食，太咸⋯⋯甜品🍮 Tiramisù Tradizionale | Granita al Caffé | Cioccolato Amedei 提拉米蘇+咖啡+朱古力🍫正常發揮，層次、口感比較豐富，甜而不膩，都算好食～包埋嘅coffee or tea 揀左earl gray tea，唔係好飲，冇茶味 加完奶，冇奶味 差到爆炸💥食完甜品到上petit four 之間等左20分鐘，staff西口西面，要開口問先講係乜嘢口味 （但僅此而已，冇介紹其他或者 recommend 我地試邊樣），到此為止已經懶得影相。最後埋單一個人將近800蚊⋯⋯無論係服務態度定係餐點，都比人一種求其、湊數嘅感覺，米芝蓮一星簡直名過其實！！！唯一可讚：環境OK，不過要早少少book窗邊位（staff話係兩個月）（雖然我到走嘅時候都未full，但人地就係唔比你坐( ^ω^ )）…查看更多