Alto

HK Magazine - - DINING -

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. $$$

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