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2024-12-10
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The last time we visited this Italian restaurant was 2021, where it was still located in Causeway Bay. It has now moved to Duddell’s Street in Central, continue to offer Piedmont cuisine prepared by Chef Romeo Morelli. Today, we return here, aiming to enjoy the seasonal white truffle together with the authentic Italian food and hospitality.The décor here is chic, with a luxury premium vibe, using plenty of wood, marble, and brass in the design. We are seated at the window side of the rectangular
The last time we visited this Italian restaurant was 2021, where it was still located in Causeway Bay. It has now moved to Duddell’s Street in Central, continue to offer Piedmont cuisine prepared by Chef Romeo Morelli. Today, we return here, aiming to enjoy the seasonal white truffle together with the authentic Italian food and hospitality.
The décor here is chic, with a luxury premium vibe, using plenty of wood, marble, and brass in the design. We are seated at the window side of the rectangular dining area, looking out to Duddell’s Street below. In between tables there is a drape to separate for better privacy while not creating the constraints of a ‘small room’ with solid partitions.
We decide to go for the 4-course Alba White Truffle Menu ($3,180). The Amuse Bouche includes a Foie Gras stuffed with Veal, as well as Lardo Roll with Foie Gras. While the first one is creamy rich and delicious, the lardo is my pick, with the thinly sliced pork fat translucent, and with the foie gras inside it is surprisingly not feeling fatty or heavy. A nice starter.
When the team brings us the white truffle it draws a big gasp of wonder, as it is frankly probably the largest piece served to us, weighing 905g. However, the staff says that last year the restaurant had an even bigger piece, weighing over 1kg. The fragrance can be smelled at a distance, bringing us high anticipation for the coming dishes.
The first course is Uovo e funghi. Using yellow eggs from Piedmont, the chef has poached them perfectly, with the yolk still runny. Paired with some Chanterelle, with some dried porcini sprinkled on the egg to add extra flavours, while the stem of the mushroom is made into a sauce to add to the egg. Finally, the prized Alba white truffle is shaved generously on top. The delicate taste of the egg helps to highlight the great aromas of the truffle, complemented well with the other two mushrooms. Very good.
For the second course, there are a choice of Ravioli al faraona e Castelmagno, or Tajarin, faraona e burro. I have picked the ravioli while my wife has opted for tajarin. The homemade ravioli has a nice al dente texture, with one type stuffed with pulled guinea fowl meat and the other with DOP Castelmagno 24 months, a type of Piedmont cheese with a nice taste through the ageing process. Simply cooked with butter, the ravioli has also plenty of shaved Alba white truffle on top, delicious and rich in flavours. Very good.
The other pasta is the homemade ‘tajarin’ pasta, a type of classic pasta from Piedmont that looks like spaghetti but thin like capellini, made of egg dough with a mix of semolina and flour. The pasta has a butter emulsion, with also guinea fowl, and abundant of Alba white truffle shaved on top. Comparatively this one is less heavy than the ravioli, with the pasta also very nicely done, of equally al dente texture. Both are very good.
For the third course we both opted for Astice blu, zabaione salato e funghi (additional $680 each). The Brittany blue lobster has a sweet taste, and while it is smaller than the more common Boston or Australia varieties, it is more flavourful. On the bottom is zabaione, a type of custard made from egg yolk and Marsala. With a mushroom sauce poured on top, and finishing with the shaved Alba white truffle, the combination of the umami from the lobster and the savoury from the mushroom sauce, plus the fragrance of the truffle presents a wonderful orchestra of enjoyment. Excellent.
The fourth and final course is Panna cotta e nocciola gentile Re Langhe. On the panna cotta there are some hazelnut pieces, with a hazelnut sauce and also some gold flakes to elevate the presentation, before adding the shaved Alba white truffle on top. It is just right on sweetness level, pleasant on the palate, and form an interesting combination with earthy truffle note. Very good.
Service is very good, with the staff friendly and engaging. An interesting thing is that the chef’s wife is also working in the restaurant, and they now offer special vacation package in Piedmont. The bill on the night is $8,779. Not cheap but consider we have white truffle in all dishes it is to be expected. A nice dinner overall and prompts me to wonder how great it will be to visit their hotel and restaurant in Saluzzo, in the truffle season next year. Hope this will come true.
张贴
