影片
更多
2012-11-09
27 瀏覽
Chef Diego Rigotti has been voted as the Top Emerging Chef in Italy 2012, and Goccia managed to secure his service to cook for just a few days to showcase his Northern Italian style food from Trento region. Since this region is in the Mountain Alps, there is a natural emphasis on using more natural herbs and forest elements in the dishes. Diego has also worked in the world famous Marc Veyrat’s restaurant (Veyrat is Double 3 Michelin Starred), which he gets his inspiration from this grand
.
Left: Chef Diego Rigotti, Right: Goccia's Executive Chef Fabrizio Napolitano.
Bread Basket - The bread here is quite decent actually and authentic Italian in taste, but for local preference, should arrive a little warmer ~ 7/10
.
Lichen Crumbed Fried Egg served in a Grana Padano mash, with Shaved Black Truffles – $168Half expecting the fried egg to come in the shape of a round Cromesqui shape, it certainly surprised as it came as a flat disk, but inside was a half-runny egg. The whole dish just screamed WOW, it was so cleanly executed and done well with all of the advertised flavours, the dried lichen and the mash with truffles impressed. ~ 9/10
.
Mountain Style Mancini Spaghetti Carbonara, with baby chicory, smoked Arctic Char fish. With Dried Tomato & Speck Ham dust and Egg Foam – $188On paper this sounded really interesting, but I think it needed more of the speck dust and egg foam. The Arctic Char fish is basically smoked salmon like. Thought this could be better balanced overall.. ~ 6/10
.
Pine Scented Confit Cod, Celeriac Puree, Raspberry & Squid Ink Crispy Polenta, with Foam of Fish Bones & Porcini – $288The fish is poached for 8 minutes at 60C and the texture was great, but for some reason the sous vide infused pine scent was faint and it felt like there was Coconut, and with the micro-shiso leaves presence felt quite Thai for me. I think the fish foam flavour could be stronger! ~ 6.9/10
.
A Forest of Chocolate Dust, Meringue Mushroom, Green Tea sponge, Pistachio Cream and Rose Hip ice-cream – $128Made to evoke memories of walking in the forest, the rose hip component was also quite unique. I liked this dessert and it reminds me of a dish at Mandarin Grill too. ~ 7/10
.
Although some dishes on paper carried some Alps and Arctic specialty items which you can't normal find in HK Restaurants, I personally found some ingredients' flavours to be slightly too weak. It will be tremendously better if they could up the ante and just make it less subtle. But for me, I found this meal very educational - because whenever I eat in Europe I find the food to be so transitional across borders.... I actually ate very similar styled food in Switzerland and Denmark, which are just so local terroir based. The 1st course was the best course, but the other dishes just needed a bit more fine tuning. And what is $7-800 if you can experience such specialty Italian food from Trentino Region in Hong Kong, somewhere that is so mystifying but might never get a chance to visit in your life?
張貼
