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2019-06-04
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Chef Marco Sacco ( Michelin 2 star -Piccolo Lago Italy) slipped quietly into town this week to prepare the soft opening of his new restaurant.Chef is a modest and quiet man and his arrival without much media attention seems befitting with his personality.The restaurant, owing to its background , is surprising located in Causeway Bay. It is a small and cozy restaurant that make you feel at home. The design is simple yet elegant and understated. Service is extremely attentive but not
Chef is a modest and quiet man and his arrival without much media attention seems befitting with his personality.
The restaurant, owing to its background , is surprising located in Causeway Bay. It is a small and cozy restaurant that make you feel at home. The design is simple yet elegant and understated. Service is extremely attentive but not overwhelming. Even the napkin is rolled not folded , which makes for easy placing onto one's lap. It tells you that everything here is meticulously thought out.
There are 3 kinds of tasting menu and surprisingly price ranges from the affordable $680 , $880 to the Chef's menu at $1380. It shows the owner is more passionate to share his passion than to maximize the profit. Since the chef is visiting from Italy , we opted to try the Chef's Tasting Menu.
1)Smoked Lake Trout- the trout is smoked to perfection and the sweetness of currant jelly combined to bring out a unique umami taste.
2)beef broth- a surprising dish which is actually beef tartare and broth combined into one. Nice texture combination.
3)Risotto with Garlic and prawn - This is to die for. Perfectly cooked . The sweetness of black garlic makes perfect ingredient for the risotto.
4)Tagliolini Carbonara- This is carbonara made with gin. It is a dish that won Chef the first Star. Very original.
5)River Salmon with blackcurrant sauce -Perhaps too similar to #1, this is my least favourite dish but it is still nicely done.
6)Beef with duck liver - This is a classic Italian dish with simple presentation. The liver sauce blends well and elevates the beef flavour.
7)Tiramisu- Chef is more playful here and presented tiramisu 2 kinds (past, present n future). We get to try 3 dessert in one go.
Overall the cooking is not overly elaborated or too scientific. It relies on fresh ingredient , traditional method with a modern twist. The dishes may look simple but they are meticulously prepared , which is more difficult than looking elaborate but lack substance.
Finally there is a surprise when the bill comes. I'd rather not spoil it by telling you. This is a restaurant that Hong Kong lacks and needs because it is not overly priced and provide you with a genuine experience in par with Italy. it definitely ranks amongst the best 3 Italian restaurant in the city.
Collage of the dishes
$1380
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