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Restaurant: Giando Italian Restaurant & Bar
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

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Good lunch set
2016-12-23 1500 views
Compared to neighbor Oolaa, Giando is much less crowded due to price is a bit higher. Lunch set 268 includes appetizer, entree, and dessert.I picked Parma ham as appetizer. Portion was large and went very well with melon.Cod was very fresh and cooked to right level. Skin was crispy and sauce very tasty.Difficult part is to select which dessert. I went with Giando taramisu for additional $10 For additional $18, you can add coffee.Overall a very good lunch. Little bit expensive but well worth
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Compared to neighbor Oolaa, Giando is much less crowded due to price is a bit higher. Lunch set 268 includes appetizer, entree, and dessert.

I picked Parma ham as appetizer. Portion was large and went very well with melon.
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 Cod was very fresh and cooked to right level. Skin was crispy and sauce very tasty.
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 Difficult part is to select which dessert. I went with Giando taramisu for additional $10
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 For additional $18, you can add coffee.
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 Overall a very good lunch. Little bit expensive but well worth it.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Quality Classic Italian
    2016-09-13 4556 views
    Every pasta I've had at Giando has been delicious and this Amatriciana is no exception. High quality ingredients and delicious al dente pasta with good bounce. Get there this month to try it out - 100% of proceeds from Amatriciana will be donated to those affected by the earthquake in Italy.Also had the burrata which was seriously amazing but the accompanying tomatoes could have been a touch more ripened. They also provided a lovely complementary bread basket with 4 or 5 different varieties.
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    Every pasta I've had at Giando has been delicious and this Amatriciana is no exception. High quality ingredients and delicious al dente pasta with good bounce.

    Get there this month to try it out - 100% of proceeds from Amatriciana will be donated to those affected by the earthquake in Italy.

    Also had the burrata which was seriously amazing but the accompanying tomatoes could have been a touch more ripened.

    They also provided a lovely complementary bread basket with 4 or 5 different varieties.

    Amatriciana
    $160
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Amatriciana
      $ 160
      • Pastas
      Level2
      12
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      環境方面..大不如前
      2016-05-24 5899 views
      今次係第二次喺Giando食lunch，上一次係喺舊址 - 海軍商場。可能因為有對比，搬左之後都差幾遠。舊嗰邊對住個好開揚嘅環境，特別喺返工日子可以食個靚lunch唞唞氣好正好舒服。但搬左黎呢到感覺當堂侷促晒。食物質素是保持到的，但服務態度就一般般了。喺灣仔食，實在有太多選擇。仲要如果以呢個價錢黎計，舊址嗰邊論食物,環境同service係值得嘅，但而家就。。試過便算了～
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      今次係第二次喺Giando食lunch，上一次係喺舊址 - 海軍商場。

      可能因為有對比，搬左之後都差幾遠。舊嗰邊對住個好開揚嘅環境，特別喺返工日子可以食個靚lunch唞唞氣好正好舒服。但搬左黎呢到感覺當堂侷促晒。食物質素是保持到的，但服務態度就一般般了。

      喺灣仔食，實在有太多選擇。仲要如果以呢個價錢黎計，舊址嗰邊論食物,環境同service係值得嘅，但而家就。。試過便算了～
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      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        Date of Visit
        2016-04-06
        Dining Method
        Dine In
        Spending Per Head
        $295 (Lunch)
        Level4
        180
        26
        Simple ingredients for classic Italian
        2015-12-29 7495 views
        I'd been certain that I'd picked poorly when deciding to check out Giando Italian Restaurant and Bar, absolutely certain. We'd felt like Italian and while there are some great Italian restaurants in Hong Kong, there are as many pretty ordinary ones too. It was a case of picking a restaurant that looked OK from their web site, then spending an hour reading mixed reviews about Giando, leading me to contemplate cancelling and looking elsewhere.Originally located at Fenwick Pier at Wan Chai, Giando
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         I'd been certain that I'd picked poorly when deciding to check out Giando Italian Restaurant and Bar, absolutely certain. We'd felt like Italian and while there are some great Italian restaurants in Hong Kong, there are as many pretty ordinary ones too. It was a case of picking a restaurant that looked OK from their web site, then spending an hour reading mixed reviews about Giando, leading me to contemplate cancelling and looking elsewhere.

        Originally located at Fenwick Pier at Wan Chai, Giando had recently moved to the ever popular Star Street, which was familiar territory to me and was the final deciding factor to keep my reservation. My scepticism about my decision came back though once we walked into the dining room, which was so new, it still smelled of paint and construction. It was also the weirdest looking space I'd seen in a restaurant for a while, with lots of pokey spaces set up with tables around a larger central area that held a huge central table. What seemed so weird about the interior was that it looked like a throwback from the 70's with loads of exposed light brown brick.

        By the time we were seated and perusing the menu's, I'd reached the conclusion that I'd made a terrible mistake and there was no way I'd enjoy the meal. There was nothing that really jumped out at me on the menu and I really struggled to find many options that appealed. A small positive seemed to be the white truffle specials on offer, which seemed to be the only shining light in an otherwise uninspiring menu.

        It seemed as if I was looking at a different menu to SC. The girl was having a tough time deciding what she'd eat for other reasons, mainly her comment that there was just too much that she'd love to sample. Struggling through, I ended up making my decision about the same time that a bread basket was delivered to our table. What was weird thought, adding to my unease was that there was no olive oil or butter provided, just dry bread. It pretty much capped off my belief that we were about to have a pretty ordinary meal.
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         Boy, was I wrong!

        I'd ordered off the white truffle menu and my carpaccio di manzo with tartufo bianco d'alba, white truffle beef carpaccio was simply perfect. Very thin slices of pecorino cheese sat under incredibly thinly sliced beef and a light drizzling of olive oil. Before the plate was handed to me, one of the chefs produced a fat white truffle from a wooden box and shaved a generous helping of truffle over the carpaccio with a flair that can only be found in an Italian restaurant. The aroma of the truffle hit me a few moments before my plate was presented to me with more of that Italian flair. What impressed me most was the simplicity and quality of produce used, the thin slices of beef and pecorino cheese were a revelation together. Of course, the earthy truffle was the highlight, but I very much enjoyed the combination of all three simple ingredients on the plate.
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         The girl had also chosen a raw dish; the carpaccio di mare al mille sapori mediterranei, carpaccio of scallop, red shrimp and yellow tail. It was an interesting approach to a carpaccio, providing three different types of seafood, but it worked pretty well. The scallops were very fresh, but were cut a little thicker than you'd expect to see with a traditional carpaccio, although the yellow tail and shrimp were as expected. There was a natural sweetness with the dish that was offset by salty olives and capers, as well as some acidity from thinly sliced cherry tomato. A lovely vinaigrette pulled the components together well, and apart from looking a little busy on the clear plate, was a very tasty plate of food.
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         The art of traditional Italian cooking is about taking very simple ingredients, not over working them and producing wonderful, tasty food. This was never more apparent than with SC's main course of tagliolini di pasta fresca parmigiano e tartufo bianco d'alba, homemade tagliolini with a parmigiana sauce and Alba white truffle. We were again treated to the theatrical shaving of truffle on the dish before we were shown the masterpiece. It was simplicity personified. Expertly cooked pasta finished off in a simple white sauce made from parmigiano and shavings of truffle, that was it. With such a simple set of ingredients, there's no room for error and the Giando pasta dish was absolutely perfect! The earthy truffle almost melted into the creamy sauce to leave that wonderful humm at the back of your palate that lingered for a while. SC devoured the pasta and was left wanting more.
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         After struggling to decide on my main, I'd picked a winner with the fettuccine al rage di volatili, fettuccine in farmyards with tomato ragout. It was called fettuccine in farmyards because it combined pheasant, guinea fowl, duck and chicken as the proteins in a rich tomato ragout. I loved the rich tomato flavour that was made with the different forms of fowl, which combined provided a surprisingly well balanced flavour. There was a complexity to the sauce that had rich gamey notes as well as a very meaty flavour, with my only minor issue being the texture. Each of the fowl had been minced, where I'd have loved chunks of the birds to add a little extra depth.
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         I'd been completely stunned by the simple elegance of the food from Giando's and I wanted the greatness to continue with desserts.

        SC had gone with the most traditional of Italian desserts, the tiramisu, which had been a square of a cake cut out and presented a plate with a sprinkling of chocolate powder. The cake was layered with sponge and cream and had a shard of chocolate sitting on top, reminiscent of a shark's fin. After the spectacular food that had proceeded, it was a little bit of a let down; there was nothing particularly wrong with it, but it didn't have any stand out notes either. It just seemed like a pre-prepared dessert that was cut to size at serving time.
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         I felt the same about my giandolotto chocolate mousse served with lemon mascarpone sherbet, which looked much more appetising that the tiramisu but also had the feel of a pre-prepared larger mousse and just cut to size. I had been hoping for something a little lighter, but the mousse was quite dense and there was a crumble that it was sitting atop of that I didn't particularly like. The lemon mascarpone sherbet sorbet was really nice and was much needed to help settle down the rich and dense mousse.
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         There had been a lot going on in my mind leading up to sitting down at Giando for our meal, and unfairly it had mostly been negative. I really should know better than to pre-empt a meal, I've been surprised too many times by meals that shouldn't have worked and disappointed by dishes that looked incredible on paper.

        Giando is one of those very classic and traditional Italian restaurants, where the focus is on great produce and simple flavours, using as few ingredients as necessary and largely keeping it simple. Chef and owner Gianni Caprioli's unwavering commitment to excellence and simplicity was on display on the night of our visit, and while there were large parts of the menu that didn't appeal to me, I certainly couldn't fault the food on the night.

        My only minor gripe was with desserts, which were just a little formulaic and lacked a little bit of the simple elegance that we'd experienced throughout the meal... I think I'd skip dessert the next time.

        @FoodMeUpScotty
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         Desserts were not the strong point for Giando
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         But the pasta and sauce selections were superb
        307 views
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         Giando felt like a 70's living room - pale exposed brick gave it a slightly dowdy feel
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         But there was the centre table for holding wines and plates and stuff
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         Of course there was the required meat slicer
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         or two
        227 views
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         The new location didn't feel lived in just yet, maybe we were there too soon?

        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          DETAILED RATING
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          Date of Visit
          2015-12-19
          Dining Method
          Dine In
          Spending Per Head
          $600.00 (Dinner)