21 March 2024, Thursday
辛勞咗1個月，腳都痛埋，復活＋清明宣佈休息2星期，係時候好好慰勞吓自己～
呢間意大利餐廳幾個月前已經CAP定圖打算去，但次次都就唔啱時間，上星期六食完佢屯門間姊妹店都無為意原來係同一間！😂😂😂
Honey問：米芝蓮(Guide)意大利菜，會唔會食晏都食幾千蚊架？
為咗令佢釋除疑慮，我即刻上網睇睇個餐牌，長通粉都係HK$128之嘛，放心喎！😂😂😂
米芝蓮網頁係有介紹年輕廚師做過3星米芝蓮，負責意粉～
https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/restaurant/involtini
The young chef, an alumnus of Otto e Mezzo, attracts a loyal following with his fresh pasta, handmade in-house daily. Italian eggs and flour are used in the dough which is rested overnight to give it a lovely al dente texture. The signature tagliolini with springy carabineros red prawns boasts a rich sauce loaded with seafood flavours. The pasta menu is updated from time to time to keep it fresh and reflect what’s in season.
