31/F, V Point, 18 Tang Lung St., Causeway Bay, 2603-7181. This newcomer from Dining Concepts offers up one of the best dining rooms and views in Causeway Bay, with a reasonably priced menu to boot.
HIT Located on the 31st floor, Alto is a stunner—all floor-to-ceiling glass windows overlooking the harbor, a ceiling glowing with hundreds of golden lights, and elegant furniture supplied by Tom Dixon design studios. The menu draws from all over but lacks a central theme, instead reflecting the chef’s travels from around the world. We started with the soft shell crab ($148)—four juicy halves, nicely battered with a crisp, golden exterior. They didn’t skimp on the quality of the crab, and the tangy shaved vegetable salad helped provide some relief and contrast. The carbonara mac and cheese ($128) was made with fontina and topped off with parm, giving it a buttery, nutty flavor. Fresh peas provided a pop, and we were pleased to find the bacon was thick-cut and flavorful, rather than thin and crispy slivers. Grilled asparagus ($88) and truffle French fries ($88) were tasty sides to round out the bistro-type meal. On a separate occasion, we also enjoyed the 14oz USDA prime ribeye ($398), which was tender and flavorful with a nice sear.
MISS The foie gras starter ($178) was touted as a signature, but the foie turned out on the dry side, as did the forgettable almond spiced waffle it sat on. Like much of the rest of the menu, the origin and inspiration behind the dish drifted.
BOTTOM LINE With some fine-tuning and a bit more focus, we can see Alto becoming a top destination dining spot in CWB. Bistro prices in a fine dining setting make this one to watch.
Open daily noon-3pm; 6-11pm. $$$