2/3甜度，2/3水準 @ 2/3 Dolci

2/3 Dolci應該是近來其中一間熱店吧~ 短短數月便從灣仔的本店，擴展至又一城，相信應該有點能耐。又，從網上的相片及其專頁，看到多款賣相精美的蛋糕，包裝亦甚精緻，讓我甚為期待。此店標榜其甜度是意大利食譜的2/3，可惜連水準都只得2/3。

早前情人節前夕，特地拉CM來訂蛋糕，順道一嚐其自家製雪糕。最近實在太忙，是以相隔兩個月才有時間整理好相片，更新網誌。當晚飯過後來，蛋糕櫃剩下的款式不多。蛋糕約$40件，但較一般的小，定價頗為進取。我倆點了蛋糕雪糕套餐，可以嚐到兩款蛋糕和四款口味的雪糕。另外，又預訂了四件蛋糕於情人節當天取。

店員放好蛋糕和雪糕後，沒有通知我們要自行到櫃面拿，以致我們留意到時，雪糕已溶了一點。坦白說，這雖說沒plating可言，但於此「相機先食」的年代，放得美觀點可以嗎？

先談蛋糕，Leggero Caramello外層的焦點奶油丁點焦糖味都沒有，味道與內裡的雪芳蛋糕未能造成對比，底層的朱古力碎又少得可有可無，我食到一半已放棄了。另一件柚子蛋卷稍為好些，蛋糕很軟綿，質感不俗，奶油亦清甜，淡淡的柚子味於口腔閃過，尚可與日本普通餅店的出品媲美。

至於雪糕，味道都未見突出，絕非我會再試的出品。朱古力不夠香濃邪惡，伯爵茶茶香不俗，而開心果則欠果仁香，與意大利當地的開心果gelato，味道相距甚遠。其後發現其為gelato，而非雪糕，更教我跌眼鏡，無論味道，還是質感，不少本地品牌都比它好，遑論意大利的出品了。

有點後悔衝動地訂下蛋糕，應該先試一、兩件再決定嘛！

情人節當晚拿的蛋糕包括了7-layers espresso、Amore、Nocciola和83%Cupola。

7-layers espresso由咖啡cream、海綿蛋糕和朱古力相間而成，咖啡的味道都夠突出，與朱古力配搭得不俗，能突顯其苦，可惜稍欠甘香。味道尚算不錯，但蛋糕質感就不及格了，未能做到層次分明，口感有點糊。

 Nocciola則是簡單的榛子慕絲蛋糕，中間以榛子醬點綴，令蛋糕更為滑溜，惜比例較少。榛子果仁香不俗，甜度不高，慕絲幼滑度一般。以其味道和價格而言，不太值得一試。

83%Cupola亦甚簡單，由83%的黑朱古力慕絲、榛子牛油餅底和朱古力鏡面組成，牛油餅底有點乾，同樣未能留下深刻印象。

 

整體而言，蛋糕於味道和創意方面均未能令我能下深刻印象，即便簡單的款式，香氣和質感仍有改善空間。意大利常用的開心果、朱古力和榛子等味道的甜品未見突出，反而以味道清甜為賣點的甜品做得比較好。即使於香港，其出品絕對談不上是一線的蛋糕店，遑論意大利，以至巴黎的出品。在香港心癢想食甜的話，以此價位，有更好的選擇，應該不會到此了。

 

2/3 Dolci
G-Kiosk S1, (Half Landing), Festival Walk, Kowloon Tong

Food: wwwwww
Service:wwwwww1/2w
Environment: wwwwww

Huge improvement @ Fiat Caffè

My previous dining experience in Fiat was, frankly speaking, good but hardly memorable. Even the famous fig with ricotta cheese failed to persuade me to come back. However, I found that many foodies tried its new menu these days; some of the new dishes look pretty appealing.

  

To begin with, we had French Beans, Goat Cheese Walnuts and Balsamic Bianco Salad. 

These were all usual ingredients of my home-made salad. Fresh French beans, creamy and tangy goat cheese, and walnuts was a classic, if a bit conservative, combination. The French beans were well cooked and crunchy. The portion of Balsamic Bianco dressing was perhaps so generous that some may not like it, however. A little bit of fine-tuning would make it a good appetizer.

Another appetizer I picked was fig and ricotta, which came with Parma ham this time. I happily found that a healthy portion of olive oil was added. Apparently, Fiat did take note of the comments. Ham was what you paid for. Ricotta was delicious as usual, but I was not lucky enough to get some really sweet figs. 

Pecorino cheese spaghetti was one of the dishes on the menu that caught my attention. I certainly appreciate the choice of Pecorino cheese. The spaghetti were covered by the tangy Pecorino cheese and the cheddar nest went well with it. I finished the whole nest on my own, although it was slightly oily. 

Mussels were cooked to perfect with a welcoming smell of butter. While the white wine sauce was not a “wow”. It was delicious enough for me to finish all the bread with it. 

Desserts were the best of the night. Although both of them were rich in alcohol flavour, they were complex and moist for my liking. Galliano Syrup was added to the peaches to balance the wine taste and was topped with light vanilla cream. 

My Affogato was more like tiramisu. I loved it very much. The mascarpone was creamy and the ladyfinger soaked with coffee and wine to the fullest. This dessert might be too strong in flavour to some people, but not me, a coffee and wine lover. If there was something to complain about, it was a bit soggy. 

I must say Fiat had improved quite a lot, though things could be improved here and there. At least, I did not find the menu boring – this separates Fiat from many other Italian restaurants in the town. If I happen to be in Causeway Bay and want to have something causal, I will pay a visit here. 

Fiat Caffè

Shop G5-G6, Leighton Centre, 77 Leighton Road, Causeway Bay

Food: wwwwww
Service:wwwwwww
Environment:  wwwwww
 

我們的紀念日 @ Uno Duo Trio

我們的紀念日不多，因為拍拖紀念日正是我生日，我又非事無大小都紀念一番的人。然而，這天我真的想好好紀念，因為身邊人真正感動了我。雖然心裡知道終會走到這一步，但真的來臨時，仍不免感動落淚，或者人生並不需要很多的驚喜，真誠才真正動人。

 慶祝紀念日的地點，一定要食物水準穩定。Uno Duo Trio是我早想到訪的店，就趁此機會和CM來，又適逢Restaurant Week，可以信用卡優先訂座，就最好不過。

侍應先送來自家製麵包，軟熟且帶麵粉香。

我的頭盤是Insalata di Caprese (Burrata, Rainbow Tomatoes & Pesto)。Burrata水準不俗，富奶香亦夠creamy，內裡尚算軟滑，配搭不同種類的蕃茄，饒有趣味。然而，個人還是偏好甜中帶酸的蕃茄，不會搶去burrata的風頭。Olive oil未免太多，我只好小心避開油陣，以免食得滿咀油膩。

CM的Uovo e Tartufo Nero (Scrambled Eggs with Black Truffle)更為吸引。甫上桌，已傳來陣陣松露香，遠較我之前於Grissini吃到的香。炒蛋亦毫不遜色，不僅夠滑溜，更蛋香濃郁，可見用料上乘。

附近有位食客聲浪較大，彷彿只有她在談話，店主Lana細心地將音樂聲較大一些，剛蓋過其說話聲，讓其他食客繼續enjoy the dinner~

我掙扎良久才決定點我最愛的risotto，幸好沒有令我失望。要在香港找到好食的risotto絕不容易，中伏機會甚高。是夜的risotto米粒飽滿分明，正是剛熟而保持煙韌的口感。如果燈光夠的話，應該會看到米粒中間保留一點白，周圍呈透明狀的吧~ 每粒米都吸收了湯汁，入口菇香四溢，再加上香氣迷人的黑松露，各項感觀都甚是滿足。

CM的Lasagnette con Gamberi Rossi di Sicilia (Sicilian Red Prawns Pasta Sheets)同樣出色。Pasta sheet乃自家製，比不少意菜館更出色，煮得帶煙韌，厚薄適中。吸收了紅蝦汁，濃郁極了，不知用上多少紅蝦才能熬出如此醬汁。

Secondi 相對較容易選擇，CM毫不猶豫就點了Porchetta - Roast Rolled up Boneless Suckling Pig with Chestnuts & Borlotti，而我猶豫一會後，還是要了海鮮。

Suckling pig外脆內嫩，油潤且帶咸香，水準不俗。兩小塊看似份量不多，卻剛好不會令人膩滯。只是伴碟的醬汁和栗子味道與suckling pig不太夾，而且有些栗子味帶苦澀，乃這道菜的敗筆。

我的Cacciucco alla Livornese (Tuscan Seafood Stew)雖然較普通，但總算煮得四平八穩。湯汁乃整道菜的亮點，鮮甜味美，微酸的蕃茄突出海鮮的甜味，濃度亦適中，當然要用伴隨的麵包蘸湯汁來食。海鮮有魚、蝦、青口、魷魚和蜆，肉質仍保持嫩滑不過火，頗為難得。

Restaurant week的三道菜至此，雖已飽足，但總要以甜作結，才感完滿，遂另外單點了件Bonet。
Bonet是Piedmont常見的甜品，香港卻不常見，想不到是夜又能一嚐。這裡的bonet是更普及—加了朱古力—的版本，面層的焦糖富有焦香。用叉輕輕切開，已為其濕潤但結實的質感暗喜，結實卻不過硬，夾雜著意大利杏仁餅碎。放進口中，濃郁的朱古力味衝撃我的味蕾，正是我喜愛的甜中帶甘，咖啡味亦毫不遜色，味道細緻。如果你的口味和我一樣，愛咖啡又愛黑朱古力，絕對不能錯過這甜品。

整夜無論食物，還是服務，都教我倆滿意，更是我倆會回頭再訪之選。雖然上菜稍慢(相比起法國的上菜速度，其實這裡不算慢，這只是以香港標準而言)，卻反而適合是夜我倆慶祝紀念日，正好讓我們放下平日急促的生活節奏，享受拍拖的時間。對的人，對的事，再花時間也值得。

Uno Duo Trio - Lana's Italian Home-cooking

銅鑼灣耀華街3號百樂中心19樓 

Food: wwwwwwww
Service:wwwwwww1/2w
Environment: wwwwww