Although there are lots of Italian restaurants in Hong Kong, homemade pasta is not so widely popular as making fresh pasta takes patience and attention to the intricate details of the process. However, you can find every dish made in-house from scratch at Casa Cucina & Bar located at Sai Ying Pun. Formerly of Two- Michelin Guide -starred Amber at The Landmark Mandarin Oriental, Hong Kong Executive Chef Anthony Cheung brings a Cicchetti-inspired menu featuring a limited selection of dishes all made in-house. This restaurant has three floors of intimate dining space which looks like a resort hotel, no wonder it has become an Instagram favorite since its grand opening.

雖然意大利餐廳在香港隨處可見，但手工意粉卻不常見，始終複雜製作過程需要一定的耐性，不過位於西營盤的Casa Cucina & Bar就可找到從頭開始自家製作的手工菜式。大廚Anthony Cheung曾任職香港置地文華東方酒店、米芝連兩星法式餐廳Amber，餐牌選取意大利特色小食文化Cicchetti為創作靈感，選擇不算多，但全都是自家製作。餐廳猶如一幢獨立度假屋，擁有三層空間，難怪開張以來已成為IG打卡熱點。

Burrata $105
This appetizer resembles the "red, white, and green" colors of the Italian flag. The softness and delightful milky aroma of buffalo cheese are irresistible. The seasonings allow the delicate flavor of the cheese to shine through. When cut open, the creamy interior of Burrata is revealed as it slowly seeps from the centre like rich cream. It tastes cool and refreshing and that's why is a great choice for appetizer in summer.

這道前菜仿如意大利國旗的「紅、白、綠」三色，水牛芝士的柔軟與芳香就是它最誘人的魅力，奶香佈滿口腔，簡單調味不喧賓奪主，切開時水牛芝士像奶油般柔滑的內芯緩緩滲出，冰涼清新，是夏天一流的開胃菜。

Duck Ragu Pappardelle $178
This pasta with double-seared duck breast chicken, liver parfait and French yellow wine topped with Parmesan is one of the Casa signature dishes. The biggest difference between fresh pasta and dried pasta is the springy texture which offers an al dente bite. Pappardelle goes wonderfully with a hearty, meaty Duck Ragu sauce.

這道鴨胸肉醬意粉是Casa的招牌菜之一，加入雞肝及法國Vin Jaune黃葡萄酒，再撒上巴馬臣芝士，新鮮現造意粉與乾意粉最大的分別就是彈性中帶點煙韌的麵質，挺身富有Al dente咬口嚼勁，寬帶蛋麵極易掛上濃稠肉汁。

Chicken Parmigiana $168
It is a classic Italian dish of breaded chicken breast covered in melty mozzarella cheese and is served with bright and tangy tomato sauce to provide a contrast to the fried cutlets and rich cheese. The coating is flavorful and crispy.

作為一道經典的意大利菜，裹著麵包糠的雞胸肉以半熔的Mozzarella芝士舖面， 配合酸酸甜甜的番茄醬，與炸雞和濃郁的芝士形成鮮明對比，外層炸漿香脆可口。

Braised Ox Cheek $218
Slow-cooking is perfect for ox cheek meat which is a thick working muscle. It turns this tough meat into a wonderfully rich and tender delicacy. Ox cheek is braised in red wine, every mouthful is juicy and luscious. It matches in a perfect way with the deep, warm, complex flavours of red wine.

牛面頰肉原是一種厚實的肌肉，所以非常適合用來慢煮，將原本堅韌的牛肉變得柔軟入味，加入紅酒燉煮，每一口鮮嫩多汁，完美搭配紅酒那種深沉、溫暖、複雜的酒香。

Tiramisu $58
Tiramisu is a rich treat blending the bold flavors of cocoa and espresso, the cake melts in the mouth without being too sweet.

提拉米蘇融合了苦香可可和濃縮咖啡粉，蛋糕質感入口即化，不會過於甜膩。

Tofu Panna Cotta $58
This panna cotta does not taste like usual because it is inspired by Hong Kong's favourite "Tofu Fa", made with fresh tofu and topped with a toffee-like-sweet syrup made with red sugar and light soy sauce. Its delicate sweetness and smooth tofu texture make it a perfect treat at the end of a meal.

奶凍與傳統口味有所不同，由於啟發自香港人氣小食豆腐花，奶凍是以新鮮豆腐製成，融合以黃糖及淡豉油製成、如拖肥糖般的甜糖漿，其細膩有層次的甜味和吹風可破的軟滑豆腐質地為晚餐完美作結。

#casacucinahk #casacucina #casacucinabar #SaiYingPun #西營盤 #homemadepasta #手工意粉 #foodie #foodporn #hkfoodie

▪️小麥貝果配開心果忌廉芝士醬 Wheat Bagel w/ Pistachio Cream Cheese
▪️抹茶提拉米蘇 Matcha Tiramisu ($65)
▪️抹茶奶酥貝果Matcha Crumble Bagel ($45)
▪️鮮奶焙茶 Houjicha Latte ($40)
▫️grand opening 限定set: 流心黑芝麻軟包 x 抹茶奶酥軟包
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dear搬大鋪咁大件事所以要連續出兩個[#mkbowfoodiesdear] 嘅post🤪🤪
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今次黎到除左抹茶奶酥貝果，仲試左原味嘅小麥貝果，配開心果忌廉芝士醬😙 幾時都覺得原味嘅貝果最體現到包體嘅質感同麵包師嘅工夫，同埋食無餡嘅貝果可以好專心咁咬貝果嘅外脆內煙韌 (外脆都很重要❗️)，又係另一番享受🤤 重點係，個開心果cream cheese真係超好食，無論係texture定味道都係，好食到我想再加多幾碟就咁食🤣
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第一次食dear嘅tiramisu，都係第一次食咁抹茶嘅抹茶tiramisu，食落口係滿滿嘅抹茶香，同dear其他抹茶食品一樣都係有回甘唔會死甜。出面好多連鎖店都係9成海綿蛋糕，中間夾一層抹茶cream就當係抹茶tiramisu，但呢度係完全相反，抹茶做主導，作為抹茶控當然大愛！
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適逢grand opening的大日子，有幸試到迷你版限定set: 流心黑芝麻軟包 x 抹茶奶酥軟包，很可愛，雖然迷你但其實好多餡🤤不知不覺點左好多包勁飽😆
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期待dear嘅新開始，係新鋪為我地帶黎更多好包同新體驗😋
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Dear Coffee & Bakery
📍大圍田心街20號雲疊花園商場地下7號舖.
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🔎 #mkbowfoodiesdear #mkbowfoodies大圍 #mkbowfoodies黃店 #mkbowfoodiescafe
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#foodstagram #hkfood #hkbakery #bagel #食の記録 #貝果
#hkfood #foodblog #ベーグル #matcha #hkfoodie #パン屋 #bakery #hkcafe #cafehopping #breadporn #hkig #like4likes #hkfoodblog #美味しい #香港グルメ #onmytable #喫茶店 #matcha #matchaholic #抹茶 #抹茶控

早兩日去咗間樓上Cafe，如果唔係朋友帶我去食都唔知道原來呢度有間好嘢👏話說我一入門口就俾decoration吸引住，有情調唔誇張我鍾意❤️

同埋我想講呢度啲食物水準非常好，而且價錢唔貴，CP值好高呀👍同埋叫main 加$48就已經可以升級套餐，套餐有迷你櫻花龍蝦湯、是日精選甜品同埋餐飲。龍蝦湯真係勁香濃，質地又幼滑texture都好夠！甜品亦都好有誠意，係伯爵茶忌廉蛋糕🍰香濃嘅伯爵茶味配上甜而不流的蛋糕。呢個套餐真心勁推介！

appetizer叫咗黃金芝士香辣雞塊同埋酥炸黑松露雞翼，兩款都有驚喜！雞塊外層好脆口，同肉層鮮嫩多汁的雞肉有強烈嘅反差萌❣️而且食落唔會好乾身，中間啲肉汁把把聲流出嚟，味道ok辣唔過份再點落香口惹味嘅芝士醬汁，好味到唔停得口😂黑松露雞翼唔使講都知道係夠晒香酥入骨la，皮脆肉嫩不在話下，原來配黑松露仲好鬼夾，正呀！

主菜揀咗紅酒黑椒慢煮去骨德國鹹豬手，勁勁勁勁勁推薦！😆❣️首先個鹹豬手去咗骨食得方便，再加上真係炆得好淋好入味，Q彈柔軟嘅豬皮、觸感細滑嘅豬肉、連條豬腳筋都係輕輕一咬就漿住過口，真係好食到暈呀！

喜愛澱粉質嘅老公就叫咗招牌名古屋蒲燒鰻魚蛋包意大利飯，巨型鰻魚一上枱非常搶奪視線😍一大片滑蛋睇起嚟就好似海洋咁廣闊無邊❣️老公話加咗木魚碎食落仲特別香，大滿足喎😂

🌻RIMK🌼

地址：旺角豉油街21號昌記大廈2樓B號舖

@rimk_mk #rimk
#hk #hkig #hkfood #hkfoodie #hkfoodblogger #foodie #foodporn #美食 #香港美食 #美食分享 #相機先食 #吃貨 #吃貨日常 #情侶日常 #美味しい #美食推薦 #食好西 #香港加油 #地道美食 #香港美食 #852 #食評 #香港小店 #likeforlikes

🌈🌈🌈🌈🌈🌈🌈🌈
追蹤我的腳印👣
fb🔗https://www.facebook.com/Shadowcblog ig🔗http://instagram.com/shadowccheung/ blog🔗https://blog.ulifestyle.com.hk/shareshadow job💌shareshadow@yahoo.com.hk #hkfoodie #hkinfluencer #shadowc影子 #
🌈🌈🌈🌈🌈🌈🌈🌈

**影像工作邀約來信請至 (Outerspace studio)
Any work invitations please mail us:
fxxkleo@hotmail.com

Singer Zhang Liangying, portrays the role of an office lady and was presented at the beginning of the story. This unlucky lady was blamed by her boss over the phone when she visited the Art Institute of Chicago. Suddenly, she enters a world of famous paintings, and was on her way to a fantastic adventure.

In this MV, we try to connect 12 world-known paintings through interesting and smooth transitions. The original values of those paintings are re-defined. For example, Van Gogh’s ear is bitten by Mike Tyson; when the girl in the Gleaners looks up, she becomes the Girl with A Pearl Earring; the two men in black at the end of the bridge in the Scream by Edvard Munch are actually MIB, and they scream because they see the big monster in the painting of Dali; and the man in suit sitting with his back to us in the lonely café of the last painting Nighthawks, is Dali, and so on.

The 3D effect of those famous paintings is the largest challenge in this MV. We invited excellent artists to contribute their ideas and skills on all the scenes, costumes, actors and the singer. The innovative shooting methods are extremely experimental, which seems crazy!

Although the concept of the script is radical, weird and wild, the revival of paintings, the integration of the new and the old, the copy of painting lines and the texture presentation in the production process are all challenges. The traditional arts and aesthetics are supported by creativity, and innovative story line and the overwhelming CG are integrated. The MV was made possible through the efforts of experts in various fields. We hope you enjoy it!

The list of paintings and artists used in the MV:
1. Edward Hopper – Nighthawks
2. Vincent Willem van Gogh
3. Jean-François Millet- Des glaneuses
4. Johannes Vermeer-Het meisje met de parel
5.Andrew Nowell Wyeth-Christina's World
6.Georges-Pierre Seurat-Un dimanche après-midi à l'Île de la Grande Jatte
7. Edvard Munch-Skrik
8.alvador Dali-A Tentação de Santo Antônio
9. The marches of summer
10. Maurits Cornelis Escher-Ascending and descending
11. Maurits Cornelis Escher- Gallery
12. Magritte Rene-The Son of Man
13. Salvador Dali

* As for the 13th painting, the explosion at 1:35 of the MV adopts the style of Japanese artist, Yayoi Kusama.



故事的開始，從歌手張靚穎所扮演的OL上班族拉開序幕，電話那頭傳來老闆的責駡，正在逛芝加哥美術館( Art Institute of Chicago)的倒楣OL，莫名闖入名畫的世界，展開一連串不可思議的奇幻冒險。

此MV我們嘗試以有趣流暢的轉場,貫穿12幅世界名畫，並且顛覆改寫原先名畫的世界觀，做出了全新的定義，例如：梵谷的耳朵原來是被拳王泰森給咬下來的、拾穗中間彎著腰的女性抬起頭來，原來是戴珍珠耳環的少女、孟克吶喊那座橋後方的兩個黑衣人原來是MIB，而吶喊的原因是看到了達利畫中的巨大神獸所以尖叫吶喊、而最後名畫Nighthawks寂寞咖啡廳裡背對西裝男，竟然是達利的背影……等等。

為了讓平面經典以3D重現，將名畫"立體化"是此次MV最大的挑戰，我們找來了優秀的藝術畫家們，將所有看的到的搭景、服裝、甚至演員與歌手全都畫上了"筆觸"，"極不正常"的MV拍攝手法，極度實驗性的拍攝現場，只有瘋狂！

雖然劇本創意不按牌理出牌，也可以說非常"前衛另類＆狂野"，但回歸現實製作層面，如何呈現畫作本質並賦予新的生命，新舊衝突的融合、筆觸的臨摹、質感呈現更是實際我們要克服的一大挑戰。以正統藝術與美感為基底，創意為輔，融入超展開的惡搞劇情，加上目不暇給的CG動畫特效，這是各方專業跨界努力後的成果，請開心享用!

此外，值得一提的是歌手張靚穎的勇氣與野心，沒有底線、不給創作者任何框架的創作空間，就算是被顏料畫得面目全非也盡力配合，求得只是一個創意的完整，這是身為一個主流歌手非常難能可貴的，你去看看那些主流的CD封面或MV就可充分瞭解這其中的突破了，華語歌手總是被要求臉要清楚、要大、要美、舞蹈要好記.....創意總是被放在很後面，而這MV最令人振奮的是，我們終於可以把創意放在第一位了!!!

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深度解密!!! 翻玩名畫與藝術家一覽：
*事發地點-芝加哥美術館( The Art Institute of Chicago )
名畫1.愛德華•霍普-夜遊者(Edward Hopper – Nighthawks)
名畫2.梵谷-自畫像(Vincent Willem Van Gogh Museum) VAN GOGH Van Gogh Museum La Oreja de Van Gogh - Oficial
*亂入彩蛋-拳王泰森
名畫3.米勒-拾穗( Jean-François Millet- Des glaneuses)
名畫4.楊•維梅爾-戴珍珠耳環的少女( Johannes Vermeer -Het meisje met de parel)
名畫5.安德魯•魏斯-克莉絲蒂娜的世界 ( @Andrew Nowell Wyeth -Christina's World)
名畫6.喬治•秀拉-大碗島的星期天下午 ( Georges -Pierre Seurat-Un dimanche après-midi à l'Île de la Grande Jatte)
名畫7.孟克-吶喊（Edvard Munch -Skrik）
*亂入彩蛋-MIB Men In Black
名畫8.達利-聖安東尼的誘惑(Salvador Dali-A Tentação de Santo Antônio) Salvador Dalí
名畫9.瑪格利特-馬奇的夏天( Magritte Rene-The marches of summer )
名畫10.艾雪-上下階梯（Maurits Cornelis Escher-Ascending and descending) 莫里茲·柯尼利斯·艾雪
名畫11.艾雪-畫廊（Maurits Cornelis Escher- Gallery)
名畫12.瑪格利特-人子(Magritte Rene-The Son of Man)
*偉大藝術家-達利像(Salvador Dali)
*關於隱藏的第13幅藝術品: 在MV的1:35秒處點描派的爆炸瞬間,也展示了日本知名藝術家-草間彌生擅長的表現方式與符號

烹調時間 : 10分鐘 食材費用 : $55
KIMCHI 牛腱
我喜歡牛腱除了味道之外，還有就是咬口，通常用來煮金針雲耳，但我今次用韓國泡菜，那股又酸又辣的味道和牛腱十分配合。


材料
中型牛腱 1條
韓國泡菜 70克
水 60毫升
糖 2 茶匙
油 200 毫升

牛肉醃料
水 60毫升
紹興酒 2 茶匙
梳打粉 1/8茶匙
調味雞汁 1 茶匙
糖 1 茶匙
粟粉 1 茶匙
油 1 湯匙

做法
牛腱放在冰格雪3小時，切成薄片，加入所有醃料，最後下油，醃30分鐘。
以高火熱油至七成熱，牛腱走油30秒，瀝乾。
同一鑊以中火熱，下泡菜煮1分鐘，放牛腱及其他材料，將火調猛，快炒1分鐘。趁熱食。

貼士
我用金錢腱是因為喜愛它的大理石花紋筋

$ 55 10 min

KIMCHI Beef Shin
I like the texture of beef shin because not only does it have beef taste, but also 咬口. Normally it is cooked with 金針雲耳, but I use Korean kimchi for it's slightly spicy and sour taste which goes very well with the beef.

INGREDIENTS
1 pc medium size beef shin
70 g Korean kimchi
60 ml water
2 tsp sugar
200 ml oil
Beef marinade
60 ml water
2 tsp Shaoxing wine
1/8 tsp soda powder
1 tsp concentrated chicken stock
1 tsp sugar
1 tsp corn starch
1 tbsp oil

STEPS
Freeze shin for 3 hours, then slice to very thin slices. Marinate with seasoning for 30 min, putting oil last.
Heat oil in over high heat until 70 % hot. Parboil shin for 30 seconds. Drain.
Heat same wok over medium fire. Put kimchi in and cook for 1 min. Then put in shin and rest of ingredients. Adjust fire to high and stir fry for 1 min. Serve.

TIPS
I use 金錢腱 because of the marbling tendons.