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2024-04-03
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This Italian bistro is located on Kau U Fong, Sheung Wan. Helmed by Chef Max Wong, the restaurant offers cicchetti, a variety of Italian snacks and small plates that goes along with drinks, like tapas in the Spanish cuisine.The restaurant has a bar on one side with high-chairs, and dining tables on the other. The décor is no-frill, with white brick walls, concrete floor, and simple lightings, but everything is neat and tidy, giving diners a relaxing ambience.The Tasting Set ($650 each) had inclu
This Italian bistro is located on Kau U Fong, Sheung Wan. Helmed by Chef Max Wong, the restaurant offers cicchetti, a variety of Italian snacks and small plates that goes along with drinks, like tapas in the Spanish cuisine.
The restaurant has a bar on one side with high-chairs, and dining tables on the other. The décor is no-frill, with white brick walls, concrete floor, and simple lightings, but everything is neat and tidy, giving diners a relaxing ambience.
The Tasting Set ($650 each) had included three appetizers. The first was Crostini. Sandwiched between the crusty bread were the confit duck and aged duck liver pate, with the muscatel giving the sweetness to match with the rich fatty pate. Very good.
The second appetizer was Stracciatella. The Italian cheese had been mixed with crab meat and then breaded and deep-fried, served together with some miso on top and a smoked Romesco puree underneath. A tasty snack for cheese-lovers, but the crab meat’s taste was subdued. Good.
The third appetizer was Chargrilled Octopus. The octopus had a good bite but not tough, with good smokiness flavours. The chef had added the ink to enhance the taste, with some spiced butternut squash puree to further add to its complexity. Very good.
Next came three homemade pastas. The first one was Cavatelli, which was a short, hand-rolled pasta with a hollow. The chef had prepared a sauce using seaweed to give umami, together with some smoked sardines for its savoury taste. The garlic crumbs added texture to the wonderful pasta. Very good.
The second pasta was Ditallini, which looked like macaroni, and was green in colour from the spinach in the dough. Cooked with 24month Comte cheese, and some pickled king mushroom, with garlic chives to give fragrance, it was al dente and delicious. Very good.
The third pasta was Casoncelli. A type of stuffed pasta like ravioli, with braised and tasty oxtail in the fillings. With the tasty black trumpet mushroom to provide a different bite to complement, a fig leaf vinegar sauce to add a savoury element, the taste was rich and memorable. Good.
The next part comprised of meat, fish, and vegetable. Starting with 3 Days Aged Threadfin, which had a rich taste of the prized fish, the chef had made a creamy potato mousse underneath with some fermented cabbage and dusted some macadamia crumbles on top. Very good.
Then came the Grilled Celeriac. Cutting the root vegetable into thick sticks to grill, the sweetness was pleasant, with a subtle peppery note on the background. With the herb yoghourt sauce, and plenty of parmesan shavings, it was hearty and delicious. Good.
The meat was Lamb Roulade. With a large rice cracker covering, the lamb roulade was tender and juicy, and there was also the merguez, a sausage made from lamb meat and stuffed in the lamb intestine casing. Together with some eggplant, a complete dish that was filling and nice. Good.
Dessert was Cannoli, with the tube-shaped fried pastry stuffed with cultured butter and ricotta, then dusted with icing sugar. The staff told us a special way to enjoy the dessert, after each bite it was to sip some of the homemade osmanthus wine, which gave a nice fragrance to the taste. Good.Service was good, with the staff friendly. The bill on the night $1,502 and in my opinion it was good value for money, and the tasting set allows diners to experience more of the dishes so I would recommend trying it out.
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