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2016-01-20
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Va Bene, once located in Lan Kwai Fong, was known for it's classic fine Italian dining. But a while back, it closed and moved to a new location. And that location was Sai Ying Pun. With the new MTR station, many new hip eateries are cropping up in record numbers. Along with this move to a new location, Va Bene itself has changed as well to become a more modern Italian. Less classic and more young. A chic new dining experience, a whole new menu and a whole new chef. Two Michelin star Chef Enrico
A friend of mine had recently moved to Sai Ying Pun. I met her for dinner here to do a little catch up as she mentioned it was new and she wanted to try it out. I was game as I had tried the old Va Bene a few years ago and had a pleasant enough experience to warrant a revisit.
Va Bene is located in a new building called Soho 189 which also has a very interesting art gallery that was closed when I got there. It's easily accesible as it's next to the new MTR station. Layout of the restaurant has changed from a classic style to a more minimalistic style with a large bar on one side and an open kitchen on the other. Floor to ceiling windows give the space a lot of natural light. Menu is in English and Italian only.
Our glasses were immediately filled with water and a bread basket was given to us. Bread was of a nice texture. Soft on the inside with a chewy crust.
Capesante, Nocciole e Limone ($168). This was thin slices of scallop sashimi topped with hazelnut puree and hazelnut crumbs on top. There were slivers of crunchy hazelnut biscuts to give it a bit of texture. All was squeezed with some lemon. This was a very interesting combination of the strong taste of nuts to the delicate flavor of scallops as at first I feared the hazelnuts would take over everything. But it didn't and and actually complemented well.
Spaghettini all'aragosta, arachidi e peperoncino ($298). When I read this on the menu, I was curious as it sounded like a tom yum goong, Italian style. And it was exactly that. Using spaghettini, the thin version of spaghetti, it was cooked in this thin broth. Interesting use of spaghettini as it works much better in a broth than its thicker parent. It was also cut to short strands to make it easier to eat with a spoon. Much like how one would eat chicken noodle soup. The broth was interesting as it had the strong taste of lobster shells that it was made from along with a spicy and acidity that one finds in a tom yum goong. This was a surprisingly hearty bit of comfort food on a plate.
Filetto di Manzo al pepe rosa e zenzero ($268). Pretty to look at as they sliced the beef tenderloin into thin slices and curled them to look like roses. The beef was cooked to a medium rare and very tender indeed. It was complimented with a pink pepper and ginger sauce that gave it a slight Asian twist. All was complimented with an artichoke. Something I haven't had in a long while so this was a surprise.
Pannacotta al timo con frutti di bosco e menta ($68). I finished off with dessert, a thyme infused panna cotta with mixed berries and mint. The panna cotta was wonderful. Possibly the best panna cotta I've had in a long time in Hong Kong. It was smooth and creamy. All was topped with a wonderful tart mixed fruit compote that had a hint of mint to it. Ever wanted to lick the plate afterwards? This is what I wanted to do but yeah...we're not at Spaghetti House.
panna cotta
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