UNO DUO TRIO - Lana's Italian Home-cooking
銅鑼灣耀華街3號百樂中心19樓
19/F, Bartlock Centre, 3 Yiu Wa Street, Causeway Bay
https://www.openrice.com/zh/hongkong/review/lanas-delicious-magical-italian-food-part-two-e2243387
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Insalata di Arancia Rossa e Finocchio - Fennel and orange salad
I have never eaten Fennel as a salad because usually I find it in curries, but the fennel and orange was really refreshing.
The fennel tasted like a cross between a raw onion and garlic and it was lovely and crisp.
I wasn't sure if it was meant to be served with blood orange, but the orange seemed to be the usual orange and tasted just right, not too sour or too sweet.
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Carpaccio di Capesante e Tartufo Nero - Carpaccio of scallop and black truffle
The scallops was lovely and tender and the truffle was the freshest truffle I have tasted.
The truffle I tried before were either dehydrated or hard but the truffle slices here were grated to serve.
The delicate scallops and the truffle was delicious.
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Fiori di Zucca - Zucchini blossoms with Mozzarella and Ragu
These Zucchinis are not ordinary Zucchinis, they had the flower attached which was stuffed and coated with batter and fried.
I was so amazed that each of these Zucchini were individually wrapped to keep its freshness.
Anyway, I am not a person to like flowers such as rose/lavender tea/cakes but this was my first time I ate a flower!
There were two different fillings inside the flower, one was mozzarella and the other was ragu.
I preferred the ragu because the mozzarella taste was not strong, if the cheese was different, it may have tasted nicer.
However there was tomato sauce served with the zucchinis so it tasted nice together.
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Mandilli de Saea con Gameri Rossi di Sicilia - Sicilian Red Prawns pasta sheet
Out of all the pastas on the menu, I would have wanted to try this one because not many places serve pasta sheets and they were homemade too so it had a slightly more al-dente texture than other pastas.
The sauce was surperb because there was generous amount of herbs and they were sliced so finely that it gives out its full aroma and the herbs were not overcooked that you could still see its greeness.
As well as the herbs, the sauce had a really rich prawn taste which was sweet and almost the strength and taste similar to lobster.
The prawn head which was served was delicious because the sauce inside the head was a thousand times more concentrated that the sauce which was so delicious.
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Risotto con Tartufo e Funghi - Truffle and Wild mushroom risotto
After the scallop with truffle, I knew this was going to taste good because their truffle was fresh.
The risotto was bliss because it was creamy and cheesy with crisp pieces of occasional onion in it.
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Porchetta - Roast boneless suckling pig with chestnuts
This dish was also amazing it was served on caramel chestnut sauce. The taste of the caramel was really rich without being too sweet. More sauce please! It was great!
Not many places offer this dish because alot of pork is wasted to produce this, only the finest parts were selected.
The pork was extremely tender and moist and the skin was so light and crunchy without any excess oil dripping out from it.
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Veal's knees with saffron risotto - Osso bucco
As well as good food there was good presentation here, the veal was served on a shallow bowl plate with a cow.
If you have read the other reviews the chicken soup was served from a hen pot!
Osso buco is Italian for "bone with a hole" which was exactly what was served but the yummy bone marrow was still there. I have always wanted to try the bone marrow.
The sauce was really rich and not too heavy or gamey because the beef was really fresh.
The fatty bits of the beef had also been removed.
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