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
the pasta bar 在 [心得] The Pasta Bar義大利麵的專家- 精華區Food 的推薦與評價
跟同學逛士林夜市時去吃的
文林路上，裝潢蠻搶眼，義大利麵看起來很吸引人，所以就進去吃吃看
他有ABC三種套餐
就是另外有飲料和麵包
價位大概在160~180吧(不太有印象)
因為純粹想吃麵，所以我和同學單點而已，單點義大利麵一份120
我點的是蔬泥起司義大利麵
同學點了奶油雞蓉義大利麵和一碗蚵俐濃湯
蔬泥起司義大利麵大概是因為蔬泥的關係吧味道清爽
但卻因為起司的關切口感很濃郁
義大利麵煮的剛剛好，很Q
再加上麵裡有加一點黑胡椒，帶有一點辣辣的
吃下來，還不錯，我還把剩下的醬汁都吃的很乾淨
同學的奶油雞蓉義大利麵味道也很不賴
但比較清淡一點，同學吃到一半還加了一些起司粉上去
至於蚵俐濃湯，濃度適中，味道還OK
因為沒多吃同學點的東西，所以分析不了多少
不過在我淺嘗幾口之下，都不錯吃
同學也覺得不錯
它還有分店，有興趣的人可以去吃吃看
《義大利麵的專家 The Pasta Bar》
ꐊ蔬泥起司、蘆筍培根、奶油蔬菜、奶油雞蓉、鯷魚蘑菇
蘿勒松子、蕃茄洋菇、經典肉醬、蔬菜培根、柳松菇奶油
西門店 台北市漢中街103號 TEL:02-23881348
武昌店 台北市武昌街二段59號 TEL:02-23893095
公館店 台北市羅斯福路四段138-1號 TEL:02-23655258
南京店 台北市南京東路一段130-4號.後棟 TEL:02-25118519
四平店 台北市四平街55號 TEL:02-25159845
士林店 台北市文林路81號 TEL:02-28822699
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