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2014-11-07
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Zeffirino Ristorante is no more as Alto 88 steps in with a new vision. I came for the unveil of Alto 88’s new menu created by Two-Star Michelin Chef Mauro Uliassi. The menu will be around for the rest of the month – after that, I don’t know what they’ll have in store but they promise to have more “contemporary” and “innovative” Italian moving forward.The Venue was sky-high at the 31st floor, but hardly anything was changed from the old Zeffirino in terms of look and feel. I felt like I was stuck
The Venue was sky-high at the 31st floor, but hardly anything was changed from the old Zeffirino in terms of look and feel. I felt like I was stuck in some Chinese wedding banquet. I guess they decided to focus on the food rather than the interiors, which is alright. The view was still great – there’s a view of the harbour and Victoria Park.Chef Mauro specializes in seafood, coming from the Adriatic coast of Italy, and it reflected on the menu (a ridiculously priced four-course lunch set at $888 and six-course dinner set at $1,688!!! I don’t know who would pay for that honestly). The food was excellent though. I mean, it can’t not be right?
Amberjack Carpaccio Puttanesca
Raw Amberjack with lots of flavour. It was melt-in-your-mouth excellent. Healthy. Yummy.
Smoked Potato Soup with Seafood and Pasta
Now I don’t usually eat clams but everything was too good not to eat. The seafood was so fresh and the pasta was perfectly al dente. Everything was balanced to the tiniest detail.Lobster in White Wine Sauce with Beetroot Puree
Juicy, fresh, and excellently flavoured with the three dabs of puree. I dipped the lobster on all three, and it was a close-your-eyes moment when it touched your tongue. I love how everything was light and yet flavourful – and healthy.Hazelnut Cream in Gianduia, Fresh White Truffle
I could easily have eaten this twice over. Maybe thrice over. I’m not usually a huge fan of hazelnut but this was sweet-but-not-too-sweet flawlessness with all these interesting textures and flavours mixing in your mouth (the white truffle – I would never have thought it would go with hazelnut but it complemented amazingly)…
All in all, it was a sublime meal, the kind you only get a chance to try once in a blue moon. I have to say I am extremely lucky to have tasted this and if Alto 88 carries on with this type of quality then I wouldn’t be surprised if it got its own Michelin Star next year.♥
题外话/补充资料：
After Chef Mauro’s final day at Alto 88 on 14 November 2014, Regal Hongkong Hotel’s Executive Italian Chef, Giuseppe Brancati, will extend this Michelin savoury menu till end of November 2014.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
