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2011-06-22
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I had lunch with my dear friends awhile ago inside the private wine cellar room @ Gold by Harlan. I had always been a big fan of Tuscany by H which I had also written about. This time food was absolutely delicious just like the old days at Tuscany by H. I would highly recommend the a la carte menu and please, don't order the set (buffet) lunch. Bread basket served with pesto sauce was the same as before, nothing exciting and I rather save space for food comingBlack Truffle Flatbread- Porcini
I would highly recommend the a la carte menu and please, don't order the set (buffet) lunch.
Bread basket served with pesto sauce was the same as before, nothing exciting and I rather save space for food coming
Black Truffle Flatbread
- Porcini Mushrooms, Taleggio cheese, Chives
It's not a pizza and the bread base, together with the thick gooey melting cheese, is wholesome and hearty.The black truffle shaving is generous and very aromatic. I love taleggio but don't know that it goes so well with the porcini mushroom! It doesn't overwhelm the black truffle at all. Brilliant!
Always very happy with the truffle dishes by Chef Harlan.
Hokkaido Sea Scallop Carpaccio
- Slow-Cooked Egg and White Truffle Dressing
It has nothing wrong yet I don't find it to be very exciting. This kind of combination has been played to become so ubiquitous overseas. if you have lived overseas recently, you should have these kinds of dishes many many times.But the scallop quality is very good, and the thick cut makes it very luscious in the mouth.
It's still very delicious, but not a "wow" dish
The Finest of Cold Cuts from "Cinta Senese"
Now that's a "wow" dish because of the sheer high quality of the cold cuts, especially the lardo! It's not just the taste of the ham but also how it is being sliced, which is done properly here - ultra thin (appropriate for the kinds of ham they serve in this platter) so each piece just melts in your mouth.All of them are very fresh and the savory richness makes me want to keep eating and eating!
The white thin sliced lardo are just absolutely beautiful! LOVE!
Not to forget is the slightly bitter orange marmalade in the middle. They do put some thoughts in the overall flavors rather than just plainly pile some ham in front of you.
Iberico de Bellota 48 Months Aged 5J Ham
- pan con tomate
The iberico bellota jamon are sliced thicker (they know their stuff) and the luscious ham has a strong sweet aftertaste lingering your palate. The pan con tamate complements well with its light acidity
Burrata and tomatoes
The simplest, yet the best. I remember the only one time I had good burrata in HK was at Tuscany by H. This time the burrata is still of the highly quality - super fresh and creamy, running in milky goodness! Comparable to what I get in NYC!This beats the burrata I got at Classified and other Italian restaurants by miles.
Mini HG burger
- Smoked Gouda Cheese, Giant French Fries, Truffle Mayo
Didn't try these but comments are that they are WAY better than the wagyu mini burger @ Robuchon. So now you have a benchmark.What's not to love when burger is served with fries and truffle mayo?
Italian Wild Boar Ragout Tagliatelle- Melting Organic Egg and Shaved Pecorino Cheese
Their signature dish which I had several times before at Tuscany. They had changed the pasta to a thinner type and I prefer the old, thicker version. However, the flavor of the wild boar ragout is still intense, hearty and oh-so satisfying. Mixing the melting egg yolk just rounds out the dish with an extra layer of velvety and richness.Lobster Spaghetti
- Napoli Tomatoes, Fresh Herbs, Crispy Garlic and Extra Virgin Olive Oil
Lobster meat is succulent and moist, not overcooked at all. The sauce is enhanced by the lobster juice which gives an extra oceanic umami to the otherwise simple tomato flavor. Spaghetti cooked to al dente. Nothing out of the world complex yet so incredibly delicious!Wagyu Beef Cheek Ravioli
- “12” Hours Slow-Braised Wagyu Beef Cheek, Foie Gras and Black Truffle Sauce
Another signature dish of Chef Harlan. They have changed the texture of the fillings - in the past it was shredded wagyu cheeks, now it is more like a minced filling. I actually like the current version better (as I don't quite like shredded meat) and now this really goes to put richness to the highest level. The sauce is very rich in flavor but not in "thickness", and hence does not overwhelm the wholesome ravioli. This is certainly a very heavy dish, and best to be shared with friends.
5J Iberican Pork Rack
- Spinach, Melting Scarmoza Cheese On A Fresh Tomato Basil Sauce
Haven't had a good pork chop (even iberian ones) for a long time and this one is very good. Pink and moist inside, tender with a chew in the mouth. This is what pork should taste like! Of course it doesn't hurt when there is some fat cap on the side that is well seared with char (not all fat is good; when not cooked probably it is slippery and sickening...)Plenty of fresh juicy tomatoes underneath which help to balance the richness (mom I ate my vegetables! XD)
Chef Harlan came to greet us after the meal, and even he kindly offered desserts. But we were way too full to take up more food, so we all just went with coffee to finish our meal.
When he is in the house, food usually comes in guaranteed quality.Overall, another extremely satisfying lunch.
* = Photo courtesy of Peter C.
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