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2013-04-22
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A long due review, but one which should not be missed. Give a chance a chance.I confess I am very much a Hong Kong Island girl and often avoid going to the "dark side". However, Messina, being the "Best Restaurant of the Week" for the Restaurant Week Winter Edition 2013, undoubtedly caught my eyes and I decided to venture to Hung Hom for a dinner treat. A short walk to the Star Ferry pier from my office, a swift ferry ride across the beautiful Victoria Harbour and I hopped on a taxi which broug
I confess I am very much a Hong Kong Island girl and often avoid going to the "dark side". However, Messina, being the "Best Restaurant of the Week" for the Restaurant Week Winter Edition 2013, undoubtedly caught my eyes and I decided to venture to Hung Hom for a dinner treat. A short walk to the Star Ferry pier from my office, a swift ferry ride across the beautiful Victoria Harbour and I hopped on a taxi which brought me straight to the Whampoa harbourfront tower which Messina is situated. Messina along with Yu Lei (Shanghainese restaurant) and Kazuo Okada (Japanese restaurant) make up the K.O. Dinning Group's three-restaurant gourmet hub in Hung Hom.
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Messina is named after a city in the northeast of Sicily, Italy. Not surprising that it serves Southern Italian cuisine, but (thanks to the head chef Francesco Greco) prepare to be pleasantly surprised by a blend of French teniques.
The restaurant itself is very spacious (key for an effective wind-down), with majestic cosy décor (loved the warm beige colour predominating the dinning area which contrasted well against the stunning harbourview at night), and we were certainly very glad to find good personal space for each table (you see, this is luxury in Hong Kong; not surprised to see many couples around romancing ).
To me, bread is one very significant aspect of each dinning experience (what may appear to be simplest is actually most testing). We were not disappointed here. A basket of warm, freshly baked bread was brought and introduced to us. I was particularly intrigued to find croissants which I guess ties in with the French influences. The soft and fluffy focaccia with the distinct rosemary aroma was a perfect match with the olive oil and balsamic
Amuse Bouche. Pumpkin soup with balsamic elegantly drizzled on top. This welcome "shot" was much appreciated. Creamy, full body, scrumptiously rich in pumpkin, warm and a kick of balsamic. One fine example of a non-pretentious and seemingly simple amuse bouche which impresses. Hearty!
As antipasto, we were presented the colourful and beautifully presented Sicilian Tomatoes Terrine and Burrata Cheese Salad. I particularly enjoyed the tomato terrine, which was a lovely twist from its usual form. The terrine filled me with pleasant tomato tang. It was rather sensational. Burrata was fresh, but could be better (I would prefer a creamier "heart"); but it served its role well balancing the tangy element of the dish. Nice caramelised onion beneath the salad on the left; the hints of balsamic added an extra dimension.
Dry paccheri from Gragnano, Sicilian Red Prawns and Pachino Tomatoes as primo. Not many restaurants would readily "market" / openly "classify" that its pasta is "dry pasta"; this admittedly comes with certain unexciting connotation. But well, it is from Gragnano (a comune in Naples), so I guess we can excuse this (LOL). This pasta dish was splendid. Each paccheri was cooked to perfection; distinctive, al dente, full of character, rich in flavours and each generously absorbed up the Mediterranean goodness backed with the sweetness of Pachino tomatoes. Each spoonful displayed endless depth. A dish which deserves to be savoured with your eyes shut and let your mind dift. Very appetising. Memorable.
For secondo, we had one of its signature dishes - Crispy Suckling Pig, braised lentils, Tropea onions marmalade and natural jus. Nice. The meat was flavourful, juicy and tender, good fat level, thick roasted skin but I wouldn't mind it crispier. The bed of lentils and onions soaked up the jus, were incredibly delicious and acted as the soul to the dish.
To end as dolce, tiramisu - the very classic Italian dessert. I have a general preference for the very traditional type of tiramisu (good amount of liquor is a must). Nonetheless, I believe that it is important to keep an open mind and embrace other forms or interpretations of each dish ; as with Messina's take of "tiramisu". Nicely presented. Each spoonful was heavenly creamy; I loved the interplay of the almond gelato, rich mascarpone and aromatic coffee powder. Made my heart sing. (I wouldn't have appreciated it as much if I pigeon-holed this as a "tiramisu" per se.)It was a delightful dinner and we ended with more philosophical discussions as I sipped up my earl grey tea.. not uncommon for my meals with Dr N. I guess -
Just as many aspects in life; sometimes a restaurant needs an opportunity. A chance to be known. A chance to be savoured. A chance to be appreciated.
Give a chance a chance.
張貼
