Tatler Dining Guide - Hong Kong

AL MOLO

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Chef Michael White's casual Italian restaurant sits right by Ocean Terminal's scintillat­ing Victoria Harbour waterfront, and the alfresco tables on the esplanade let us take in all of Central's arresting skyline, which really never gets old. Inside, it's warm, dim lighting in the different dining areas, including cosy banquettes with a view of the open kitchen from where dishes and excellent pizzas come out, fresh from the ovens. Chef White's signatures are hearty regional favourites, but with a restraint on seasoning. Notables include his braised veal shank osso buco, tender enough to cut with a spoon, and pansotti—Ligurian style ravioli stuffed with soft burrata, dressed in a seafood sauce full of briny umami and studded with succulent chunks of Maine lobster. Mare Nostrum is a gloriously simple salad of poached scallops, shrimps and cuttlefish on a thicket of greens flavoured with macerated Cerignola olives.The Italian wine list is short and sweet, with bottles hailing from the usual Tuscany and Piedmont, as well as Sicily, Veneto and Marche regions. Service is swift, informal but friendly.

 ??  ?? 208 Duecento Otto offers more than just pizza
208 Duecento Otto offers more than just pizza

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