Fab FOUR

Har­bour City is well known as a bustling trans­port hub and shop­ping be­he­moth; it also of­fers ex­cit­ing din­ing op­tions

Hong Kong Tatler - - Tatler Focus -

Tsim Sha Tsui’s Har­bour City not only of­fers a plethora of shop­ping op­tions con­ve­niently ad­ja­cent to a trans­port hub, there’s also a dizzy­ing ar­ray of din­ing out­lets to choose from, in­clud­ing high qual­ity Euro­pean res­tau­rants.

The vast shop­ping and en­ter­tain­ment com­plex in­cludes four such es­tab­lish­ments of­fer­ing a va­ri­ety of Euro­pean and US cui­sine with a large se­lec­tion of in­ter­na­tional wines, all with that daz­zling view over Vic­to­ria Har­bour and the op­por­tu­nity for evening din­ers to ex­pe­ri­ence the spec­tac­u­lar sight of the Sym­phony of Lights.

Two Ital­ian res­tau­rants rep­re­sent some of the best re­gional vari­a­tions of cook­ing through­out Italy, while one fine French restau­rant is a feast for the senses, and an Amer­i­can steak­house in­cor­po­rates a French in­flu­ence to add a unique twist to its menu.

The aptly named Al Molo, Ital­ian for the pier, is lo­cated on the water­front at Har­bour City’s Ocean Ter­mi­nal. The restau­rant’s mod­ern New York styled Ital­ian cui­sine con­cept was cre­ated in col­lab­o­ra­tion with US celebrity chef Michael White and of­fers every­thing from piz­zas to seafood, steaks and fresh pasta, all com­ple­mented by an out­stand­ing col­lec­tion of in­ter­na­tional wines, many of Italy’s finest, and more than 40 by the glass. The decor is stylish yet in­for­mal, with a flam­ing pizza oven dis­played in the mid sec­tion and plenty of al fresco din­ing.

Ital­ian restau­rant Cucina, lo­cated in­side the Marco Polo Hongkong Ho­tel, has re­cently wel­comed a new chef into the fold. An­drea Oreste Delzanno was born and raised in Pied­mont, a gas­tro­nomic epi­cen­tre in the north west of Italy where white truf­fles are trea­sured, and some of the coun­try’s best wines are to be found. Chef Delzanno learnt his craft from a num­ber of Miche­lin-starred men­tors in his home coun­try be­fore re­ceiv­ing recog­ni­tion for his own style of cook­ing, which blends cen­turies-old tra­di­tions of Ital­ian gas­tron­omy with an in­no­va­tive twist. Din­ers can ex­pect to ex­pe­ri­ence such de­lights as wagyu beef cheek with Barolo red wine sauce on mashed pump­kin, which is pre­pared us­ing the tech­nique of slow cook­ing that makes the meat ex­cep­tion­ally ten­der and juicy.

ÉPURE, a fine din­ing restau­rant for French cui­sine, opened in June 2014 and has al­ready gar­nered ac­co­lades for its glam­orous am­biance and sen­sa­tional cui­sine, in­clud­ing a rec­om­men­da­tion in the Hong Kong and Ma­cau Miche­lin Guide. Lo­cated at level four in Ocean Cen­tre, the restau­rant fea­tures a lux­u­ri­ous set­ting that makes you feel pam­pered be­fore you have even tasted the sump­tu­ous menu. Un­der the di­rec­tion of ex­ec­u­tive chef Nicolas Boutin, the food is pre­sented in a sim­ple style that al­lows the in­gre­di­ents, which are sourced di­rectly from France, to leave a last­ing im­pres­sion.

Then there’s BLT Steak, an Amer­i­can steak­house un­der the aus­pices of French chef Lau­rent Touron­del, whose Gael­lic in­flu­ences can be seen in seafood dishes such as tuna tartare with an av­o­cado and soy-lime dress­ing. The spe­cialty steaks are the finest avail­able USDA prime or cer­ti­fied Black An­gus and Aus­tralian,

hearty op­tion

Mod­ern Ital­ianamer­i­can cui­sine

at Al Molo

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.