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2023-02-02
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Grissini is a long-established Italian restaurant in Grand Hyatt Hong Kong. The environment and ambience work wonder for an enjoyable meal - the room was sunlight-infused backed up by the Victoria Harbour and tables were generously spaced. Helmed by the Neapolitan chef Valerio Mandile, he presents the best regional produce from Campania and South Italy. Diners here could savour authentic Italian cuisine with creative twist. ◇ 𝐆𝐫𝐢𝐬𝐬𝐢𝐧𝐢 (9/10) As the name of the restaurant suggests, the grissini
Grissini
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As the name of the restaurant suggests, the grissini breadstick is, and has to be, a signature of the establishment. The very reputable grissini did not disappoint. From the warmth and the luscious aroma, I could tell that they were served straight from the oven. The outer has appropriate crispiness, and the interior was fluffy and chewy especially at the plump ends. They were accompanied by extra virgin olive oil and homemade balsamic vinegar. The vinegar was also memorably good. It was slightly thicker than the standard ones, and offered a mellow tartness with fruity undertone. Everything complements perfectly and I tried my best to resist eating all of them to avoid stuffing myself before having other dishes.
- 𝚂𝚝𝚊𝚛𝚝𝚎𝚛𝚜 -
Carpaccio di ricciola
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The yellowtail has unrivalled freshness and lingering umami. Freshness aside, the fish pieces were also not too dry nor too fatty. The accompaniments formed an interesting combination in terms of texture and flavour, with sweet orange and savoury achovy colatura.
Polpo marinato
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The octopus had optimal tender and chewy texture. Yet it would be much more to my liking if the octopus could be grilled longer or even fried to create crispier skin. The flavour from marination was very subtle as well. Nevertheless, the lime mayonniase gave decent acidity to the dish to serve as an appetite kicker. Adding thin peels of celery could be a hit or miss though, as the leafy flavour might not be liked by all.
- 𝙼𝚊𝚒𝚗 𝙲𝚘𝚞𝚛𝚜𝚎 -
Trenette al nero, seppie e vongole
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There is nothing to complain about the homemade trenette which has a faint hint of sea saltiness and was cooked to be al dente. Among all the sides, the parsley-infused cuttlefish stands out with its relatively strong brininess but it was delicately balanced with the sweet and sour yellow tomato sauce.
Tortelli di melanzane, mozzarella, salsa di ciuegino, maggiorana
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This dish is a disappointment due to its intense saltiness which has overpowered most of other flavours. Fairly speaking, I thought it would be a divine dish if it wasn’t the saltiness because the texture of the tortellini pasta and the flavour of cherry tomato sauce were on point.
- 𝙳𝚎𝚜𝚜𝚎𝚛𝚝𝚜 -
Tiramisu all’ amaretto
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A meal in Grissini wouldn’t be complete without their signature tiramisu. The mascarpone cheese was creamy and airy. Some may find the coffee liqueur too strong but it was just right for me. I also appreciated that the biscuits were not too soggy despite being soaked in the coffee liqueur. Overall it was not too sweet and of high standard.
Coppa al limone
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Lemon confit, limoncello custard, lemon foam, lemon ice cream, lemon shortbread
The dessert was a delightful refreshment to wrap up the meal. I particularly liked the punch of sourness by the lemon foam and the crunch offered by the shortbread. A palatable one.
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