【#華哥專欄】上星期傍晚，與相識多年的朋友晚餐敍舊。這位老友特別喜歡吃義大利麵，因此我特意揀選主打招牌意粉及薄餅，以「正宗傳統意大利人的家庭味道」作招徠的意大利餐廳Da Filippo Trattoria。 餐廳位於尖沙咀海港城，環境寬敞，設計明亮時尚，令人心情放鬆，享受美食。 Da Filippo 有別於香港一般意菜，定價相宜，以親民的價錢，讓客人品嚐最地道意大利滋味。 當晚剛好碰上星期一至三才供應的Tasty Bites menu，發現套餐款式選擇非常多，單單是前菜已經有七款選擇，我們當然不會錯過。 前菜我們選了經典法式洋蔥湯及特色牛肉他他。眾多湯品中，洋蔥湯可算是數一數二考功夫，廚師先要將洋蔥炒成焦糖色，期間一直控制火候，需時二、三十分鐘，再慢工細活熬出洋蔥湯，軟軟洋蒽入口略酸，湯頭味道濃郁並帶有層次甜香。 至於主菜方面，當然是最不容錯過的手工意大利面。 餐廳特別挑選來自意大利中北部一間有超過160年歷史、家庭式經營的麵粉廠Molino Quaglia 的麵粉每日新鮮製作麵條。屬於00麵粉的Petra 7220，具有高強吸水性，同時充滿小麥香氣。 個人十分喜歡這裡的經典龍蝦扁意粉。這款扁意粉充滿口感層次，質感十分彈牙且富蛋味，非常掛汁。 龍蝦肉質爽口帶甜，醬汁香濃鮮美入口有濃濃的龍蝦香味。 我的意粉控朋友，對這碟紅蝦他他魚子醬墨汁意粉讚口不絕，爽口鮮甜紅蝦肉，加入矜貴魚子醬，配上甜香墨魚汁及店家自製意粉，賣相味道兼備，每一口都帶出無窮鮮味！ 除了意大利麵之外薄餅也是來這店非試不可的招牌菜。 Da Filippo 薄餅美味的秘密來自自家培植酸麵種 (sourdough) 。他們將酸麵種混入Petra 3石磨麵粉後搓揉成酸麵糰，並在店內發酵24-48小時，再以恰到好處的技巧烤焗，這裡的薄餅，口感柔韌鬆軟，香氣撲鼻。 套餐以外，我們單點了一個芝士四重奏薄餅，用上Gorgonzola、Mozzarella、Smoked Scamorza和Parmesan，帶有不同味道層次的四款芝士。薄餅餅芯輕盈、批邊鬆脆，非常正宗，是真正意大利人地道滋味。 嚐過一系列意大利傳統內藴的家庭菜式後，又豈能錯過意大利甜品呢？ 我倆選了最能突顯傳統的意大利味道，集幼滑香氣於一身的千層提拉米蘇杯，以及在意大利是幾乎每個家庭都懂得做的Semifreddo Cappuccino意式冰糕 。 Semifreddo Cappuccino 在香港不常見，這款口感柔滑的半冷凍甜點，是慕斯跟雪糕的混合體，入口帶半溶質感，朱古力味道十分濃郁，是意大利人盛夏最佳的透沁涼選擇。老友、美食、說不完的話題，給了我一個美好的傍晚。 - Da Filippo Trattoria 🏠: 尖沙咀3樓3203-3204A號舖海港城港威商場。 - 📍歡迎DM分享美食心得🍜🍛🍔🍰🍹 ✅記得Like & Follow @jeffreyfoodie #食神華哥 #跟食神華哥搵食 . . . #dafilippotrattoria #dafilippopizzeria #hkfoodie #hkfood #hkfoodblogger #instafood #hkig #food #foodies #ighk #hkkol #yummy #eeeeeats #hkeat #hkblogger #delicious #hkfoodstagram #hkfoodblogger #foodphotography #hkfoodlover #instagood #香港美食 #尖沙咀美食 #相機食先 #美味 #Influence #Columnist

【𝑽𝒆𝒖𝒗𝒆 𝑪𝒍𝒊𝒄𝒒𝒖𝒐𝒕 𝑰𝒏 𝑻𝒉𝒆 𝑺𝒖𝒏】 In collaboration with Veuve Clicquot, Portico's outdoor terrace now features Veuve Clicquot Champagne and the brand's beautiful bright yellow decorations. The outdoor terrace is a spacious garden-like oasis. The ambience is relaxing which makes it perfect for a decent conversation and chillaxing.  | Veuve Clicquot Champagne is great to pair with the cheese platter composed of Parmesan Cheese, Taleggio & Asiago that served with bread from Sardinia, sun-dried tomatoes and artichokes. If you don't prefer cheese, chicken bites or french fries are also good pairing options.  | Veuve Clicquot Yellow Label (1 Glass) + Cheese Platter 💰HKD218 | Veuve Clicquot Yellow Label 💰HKD830/bottle | Chicken Bites / Truffle French Fries 💰HKD98 | Homemade Bun with Prosciutto Ham, Scamorza Cheese & Sun-dried Tomato Paste 💰HKD138 | 📍Exclusively at 3 locations: 𝗞𝗲𝗿𝗿𝘆 𝗛𝗼𝘁𝗲𝗹’𝘀 𝗥𝗲𝗱 𝗦𝘂𝗴𝗮𝗿, 𝗦𝗵𝗲𝗿𝗮𝘁𝗼𝗻 𝗧𝘂𝗻𝗴 𝗖𝗵𝘂𝗻𝗴’𝘀 𝗦𝘂𝗻𝘀𝗲𝘁 𝗚𝗿𝗶𝗹𝗹 and 𝗣𝗼𝗿𝘁𝗶𝗰𝗼 | 𝙍𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣 𝙨𝙝𝙖𝙡𝙡 𝙗𝙚 𝙢𝙖𝙙𝙚 𝙞𝙣 𝙖𝙙𝙫𝙖𝙣𝙘𝙚. 𝙋𝙡𝙚𝙖𝙨𝙚 𝙚𝙣𝙟𝙤𝙮 𝙧𝙚𝙨𝙥𝙤𝙣𝙨𝙞𝙗𝙡𝙮. | @veuveclicquot @porticohongkong . . . #veuveclicquot #liveclicquot #foodographiee🇭🇰 #hkrestaurant #hkchampagne #中環美食 #hkbar #champagne #barhk #hknightlife #tgif #香港酒吧 #shishahk #centralbar #相機食先 #porticohk #hkfoodblogger #rooftopbarhk #foodie #foodlover #foodiefeature #hkfoodblog #hkfoodie #foodblogger #hkhappyhour #hkshisha #beautifulrestaurant #foodblog #bardesign #happyhourhk

G I F T Last Friday evening, T.H. and I got to feast on a wonderful dinner, thanks to @mamayeowdevito as she’d sent over one of the newly-launched set menus from @gemmasteakhouse.sg - the “Mediterranean summer steakhouse” opened by Michelin Chef-Owner Beppe De Vito at the National Gallery. Although they are most noted for their bistecca Fiorentina and prime meats, GEMMA’s menu also encompasses many other fine-dining dishes showcasing fish, seafood and vegetables too. Thus, it was a lovely trio of appetisers from the restaurant’s Curing Room that we kicked dinner off with. I had to take a moment to admire the presentation of the gorgeous Tea-Smoked Atlantic Salmon with Shaved Zucchini Trombetta, Sheep Panna Acida and Arugula before digging in. Equally stunning was the 12-Spices Swordfish Belly presented with Grilled Green Asparagus, Romanesco, Baby Artichoke Aioli and Smoked Paprika. Both were light yet flavourful - delicious. The Challans Duck Prosciutto, accompanied by Burrata Campana, Medley of Beetroots and Taggiasche Olives, exuded just as breezy a vibe on the palate. It’s apparent GEMMA takes great pride in their carbs - the loaf of Altamura Bread and Hand-rolled Trofie Pasta were the evidence we had. The former was a little crisp and chewy on the outside yet pillowy within, and when slathered in the housemade Whipped Alpine Butter with Tarragon, even more divine. Resistance was no less futile for the latter as the dish of al dente pasta in cream sauce punched above its weight in the flavour department, thanks to the use of Smoked Scamorza Cheese and meaty Roasted Maitake. As impressive as everything that preceded it was, @gemmasteakhouse.sg’s Signature T-Bone Fiorentina Steak showed us who’s the real star of the show. Weighing about 700gms with bone-in, the meat was smooth, buttery and rich. Do note this cut of meat requires a top up of $80 as the default steak in the set menu is a duo of a Jack’s Creek Black Angus Tenderloin (140g) and F1 Wagyu Ribeye (140g). The sides were classic favourites done with a touch of Italian pizzazz. ⬇️Continued in Comments⬇️