GOOD TASTE
Chef Alessandro Angelini cooks up at storm at his eponymous Italian restaurant in the Kowloon Shangri-La
主廚Alessandro Angelini在九龍香格里拉酒店的意大利餐廳Angelini煮出大展身手
高級餐廳Angelini品嚐主廚Alessandro Angelini的精緻春日美食
The spring and summer months are time to take a break from the levity of over-the-top intense flavours and delight in fresh ingredients and imaginative pairings. When it comes to timeless Italian style, there are few restaurants that do it better than Angelini with its elegant décor overlooking the harbour, impeccable service headed by Roberto Ame and delightful menu. Chef Alessandro Angelini, a native from Rimini, helms the kitchen and is dedicated to creating innovative dishes while preserving his solid roots in traditional Italian cuisine. His mantra is to "respect the beauty of minimalism and simplicity,"and he is also a firm believer in using the freshest ingredients, emphasising the importance of maintaining their natural flavours during the cooking process.
The a la carte menu he has created for Angelini’s spring edition reflects these beliefs, featuring colourful and zesty new appetizers, pastas and main courses, as well as luscious desserts. Particular highlights include the lobster salad with stracciatella cheese, daikon and spicy balsamic vinegar jelly, the Mediterranean style Tuscany Orbetello sea bass wrapped in carta fata foil and the M9 wagyu sirloin with parmesan cheese and bone marrow, in
addition to the creations featured in the pages following. "I like to create surprises for diners," states the charming chef, "I think its important to be flexible with ingredients and cooking techniques to keep things interesting."
春夏時份即將到臨，是時候暫別濃郁口味，轉投清新食材和夢幻配搭的美食懷抱了。談到永恆時尚的意式風格，看來只有瞭望美麗維港景色、配上Roberto Ame帶領的超卓服務和精彩餐單的Angelini能勝任。原籍Rimini的主廚Alessandro Angelini致力打造前衛菜式，而同時保留傳統意大利精髓，他的信念就是「尊重簡約主義的美學」。主廚Alessandro堅持只運用最新鮮食材，在烹調期間著力保留食物的天然風味。
他為Angelini打造的春日單點餐單正好反映他的信念，當中揉合色彩繽紛、興致勃勃的全新開胃菜、意大利麵食、主食和誘人甜品。亮點包括龍蝦沙律伴軟水牛芝士、蘿蔔及黑醋辣味果凍、特色地中海鱸魚柳、M9和牛西冷扒伴巴馬臣芝士、牛骨髓及黑海鹽，精彩細節還陸續有來。「我喜愛為食客炮製驚喜。」他指：「能靈活應用食材和巧妙發揮煮食技術實為重要。」