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2023-02-02 1075 views
Grissini is a long-established Italian restaurant in Grand Hyatt Hong Kong. The environment and ambience work wonder for an enjoyable meal - the room was sunlight-infused backed up by the Victoria Harbour and tables were generously spaced. Helmed by the Neapolitan chef Valerio Mandile, he presents the best regional produce from Campania and South Italy. Diners here could savour authentic Italian cuisine with creative twist.  ◇ 𝐆𝐫𝐢𝐬𝐬𝐢𝐧𝐢 (9/10)  As the name of the restaurant suggests, the grissini
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Grissini is a long-established Italian restaurant in Grand Hyatt Hong Kong. The environment and ambience work wonder for an enjoyable meal - the room was sunlight-infused backed up by the Victoria Harbour and tables were generously spaced. Helmed by the Neapolitan chef Valerio Mandile, he presents the best regional produce from Campania and South Italy. Diners here could savour authentic Italian cuisine with creative twist. 
 
Grissini
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◇ 𝐆𝐫𝐢𝐬𝐬𝐢𝐧𝐢 (9/10)  
As the name of the restaurant suggests, the grissini breadstick is, and has to be, a signature of the establishment. The very reputable grissini did not disappoint. From the warmth and the luscious aroma, I could tell that they were served straight from the oven. The outer has appropriate crispiness, and the interior was fluffy and chewy especially at the plump ends. They were accompanied by extra virgin olive oil and homemade balsamic vinegar. The vinegar was also memorably good. It was slightly thicker than the standard ones, and offered a mellow tartness with fruity undertone. Everything complements perfectly and I tried my best to resist eating all of them to avoid stuffing myself before having other dishes. 
 
- 𝚂𝚝𝚊𝚛𝚝𝚎𝚛𝚜 - 
Carpaccio di ricciola
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◇ 𝐂𝐚𝐫𝐩𝐚𝐜𝐜𝐢𝐨 𝐝𝐢 𝐫𝐢𝐜𝐜𝐢𝐨𝐥𝐚 (8/10) 
The yellowtail has unrivalled freshness and lingering umami. Freshness aside, the fish pieces were also not too dry nor too fatty. The accompaniments formed an interesting combination in terms of texture and flavour, with sweet orange and savoury achovy colatura.  
 
Polpo marinato
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◇ 𝐏𝐨𝐥𝐩𝐨 𝐦𝐚𝐫𝐢𝐧𝐚𝐭𝐨 (7/10) 
The octopus had optimal tender and chewy texture. Yet it would be much more to my liking if the octopus could be grilled longer or even fried to create crispier skin. The flavour from marination was very subtle as well. Nevertheless, the lime mayonniase gave decent acidity to the dish to serve as an appetite kicker. Adding thin peels of celery could be a hit or miss though, as the leafy flavour might not be liked by all. 
 
- 𝙼𝚊𝚒𝚗 𝙲𝚘𝚞𝚛𝚜𝚎 - 
 
Trenette al nero, seppie e vongole
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◇ 𝐓𝐫𝐞𝐧𝐞𝐭𝐭𝐞 𝐚𝐥 𝐧𝐞𝐫𝐨, 𝐬𝐞𝐩𝐩𝐢𝐞 𝐞 𝐯𝐨𝐧𝐠𝐨𝐥𝐞 (7.5/10) 
There is nothing to complain about the homemade trenette which has a faint hint of sea saltiness and was cooked to be al dente. Among all the sides, the parsley-infused cuttlefish stands out with its relatively strong brininess but it was delicately balanced with the sweet and sour yellow tomato sauce.  

 
Tortelli di melanzane, mozzarella, salsa di ciuegino, maggiorana
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◇𝐓𝐨𝐫𝐭𝐞𝐥𝐥𝐢 𝐝𝐢 𝐦𝐞𝐥𝐚𝐧𝐳𝐚𝐧𝐞, 𝐦𝐨𝐳𝐳𝐚𝐫𝐞𝐥𝐥𝐚, 𝐬𝐚𝐥𝐬𝐚 𝐝𝐢 𝐜𝐢𝐮𝐞𝐠𝐢𝐧𝐨, 𝐦𝐚𝐠𝐠𝐢𝐨𝐫𝐚𝐧𝐚 (4/10) 
This dish is a disappointment due to its intense saltiness which has overpowered most of other flavours. Fairly speaking, I thought it would be a divine dish if it wasn’t the saltiness because the texture of the tortellini pasta and the flavour of cherry tomato sauce were on point.

- 𝙳𝚎𝚜𝚜𝚎𝚛𝚝𝚜 -
 
Tiramisu all’ amaretto
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◇ 𝐓𝐢𝐫𝐚𝐦𝐢𝐬𝐮 𝐚𝐥𝐥’ 𝐚𝐦𝐚𝐫𝐞𝐭𝐭𝐨 (7.5/10) 
A meal in Grissini wouldn’t be complete without their signature tiramisu. The mascarpone cheese was creamy and airy. Some may find the coffee liqueur too strong but it was just right for me. I also appreciated that the biscuits were not too soggy despite being soaked in the coffee liqueur. Overall it was not too sweet and of high standard. 
Coppa al limone
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◇ 𝐂𝐨𝐩𝐩𝐚 𝐚𝐥 𝐥𝐢𝐦𝐨𝐧𝐞 (7/10) 
Lemon confit, limoncello custard, lemon foam, lemon ice cream, lemon shortbread 
The dessert was a delightful refreshment to wrap up the meal. I particularly liked the punch of sourness by the lemon foam and the crunch offered by the shortbread. A palatable one. 
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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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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-01-20
Dining Method
Dine In
Spending Per Head
$600 (Lunch)
Recommended Dishes
Grissini
Carpaccio di ricciola
Polpo marinato
Trenette al nero, seppie e vongole
Tiramisu all’ amaretto
Coppa al limone
  • Trenette al nero
  • seppie e vongole