星期五深夜放毒下 🐼 Considered the best Carbonara Tagliolini in Hong Kong by some foodies HKD $190, it uses proper Guanciale & also some Pecorino, & pure Eggs no cream. There’s also Black Pepper but slightly less than in Rome, hence u can add more urself see the grinder supplied behind. It’s actually even more eggier & yellow than some I eat in Rome, I wonder if there’s any Saffron incorporated into the pasta. Would also love to see a Rigatoni version though coz that’s also popular in Italy.. 👨🏻🍳
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CIAK in the Kitchen (former Michelin 1 🌟, now has a Michelin 🍽, but surprisingly sister Taikoo shop is rated higher with a Bib Gourmand) is opened by the guys behind Bombana’s 8 1/2 Otto e Mezzo Group @ CIAK - In The Kitchen
