Showing posts with label michelin starrred. Show all posts
Showing posts with label michelin starrred. Show all posts

Tuesday, July 30, 2019

A tasty Piedmont food journey at Castellana

Castellana Restaurant is no ordinary Italian cuisine because they specialize in dishes from Piedmont in Italy.

Piedmont cuisine is so different to your usual Italian fare like pizza because of its location and climate. You won't find olives growing well there hence root vegetables are used and you will find risotto cooked with butter instead of olive oil.

I  had the 7 course set which meant I could try more variety and all the courses on the menu were worth trying.

Started with their house made crusty bread:

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Roasted Pepper with Parmesan Cheese:
This was a nice appetizer to tease the palate.

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Smoked lake trout:
The first course started well with the smoked lake trout which I found it comforting because I always have that in UK and it is rarely served in Hong Kong unless some restaurant imports it. The trout was not overly smokey complemented well by the berry gels on top.

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Fassona beef broth and vegetables:
Next was the soup which was warm soup with beef tartare on the spoon. The tartare was the finest I have ever had, you begin with the beef tartare, then the soup and finish with the pickles. I loved it the way the tartare was not over seasoned so that you could taste the beef and the warm soup adjusts your palate with savouryness and then the pickles get you ready for the next course.

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Risotto with black garlic and river prawns:
As mentioned earlier, many dishes use butter instead like this one so the risotto was very rich but the black garlic was a good element in mellowing out the butter with its sweetness.

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Carbonara Au Koque:
Homemade taglioni and Vigezzo valley cured ham. This was no ordinary Carbonara, I loved the way the sauce was poured on when it was served. The best thing was the cured ham on top which was crispy and thin. Every mouthful was sinfully delicious with creamy strands of pasta and the saltiness from the cured ham crisps.

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Corregone Lake fish glazed with black cherry:
Again, this another dreamy moment, delicate fish in an aromatic sweet black cherry sauce. On the side was rainbow chards which I haven't had in ages, again another vegetable that I always take for granted in UK. On top there were fresh blackberries and raspberries.

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Fassona beef:
The last main dish before dessert was the beef which was soft and supple in a bed of silkilicious mash with crumbs. It was definitely a satisfying main before dessert.
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Tiramisu:
Dessert was a playful twist of the past, present and future in the form of Tiramisu. My favourite was the middle one which was sweet and creamy, while the chocolate bonbon had a bitter twist. 

There was more to come with hazelnuts and truffle chocolate which was a perfect ending.

I would definitely recommend this place as every course is a surprise and it is helmed by Marco Sacco.

CASTELLANA:
10/F, Cubus, 1 Hoi Ping Road, Causeway Bay

Tuesday, October 09, 2018

Teriyaki Chicken is here!!! [蔦 Tsuta]

Since Tsuta opened, there are now two branches.
At Causeway Bay, they have just launched the new Teriyaki Chicken Soba and Teriyaki Spicy Chicken Soba along with Deep fried chicken and some gyozas.
Chicken is much nicer compared to pork so I had to try it and the soba they use is slightly different to ones they use in the Shio Soba as it is thinner.

Same as the other sobas, you can choose how many pieces of chicken, egg etc in your soba.

IT IS CONFUSING HERE BECAUSE THE CHINESE MENU SAYS RAMEN WHEREAS THE ENGLISH MENU SAYS SOBA.
ANYWAY FOR THE CHICKEN THE ENGLISH MENU SAYS SOBA.

[Teriyaki Chicken Soba]

[Teriyaki Spicy Chicken Soba]


[Deep fried chicken]

To summarize, the Teriyaki Chicken is quite sweet and the non spicy one has a stronger chicken taste in the broth.
For the spicy one, this one was interesting, if you eat it just as it is you get the spiciness but after you add the tomato paste in the broth it becomes more appetizing and brings out the chicken!!!!!
The fried chicken was good for sharing if one ramen isn't too enough for you but then they also have large ramens.

[蔦 Tsuta]
Shop 2, G/F, V Point, 18 Tang Lung Street, Causeway Bay

Saturday, September 23, 2017

Tsuta opens second Hong Kong branch in TST

Tsuta is Michelin-starred ramen from Tokyo with it's first branch in CWB and now they have just opened a second branch in TST.



The TST branch is conveniently opposite the traffic lights so you don't have to walk far from the MTR station.

I ordered the MISO SOBA because it is exclusive here and I like MISO anyway.

When it came, the broth was dark and strong that you could smell the miso ramen coming your way.
The ramen they use is different to the one they use for the truffle and salt which I have previously tried in CWB.


Perhaps, I am biased but I liked this one because the miso was strong and the noodles hung the broth well.

You can see specks in the noodle and they are slightly flat and broader than the one used for the truffle broth.

The sweetcorn and diced onions gave it extra depth while the broth had a really strong unami taste as there are porcini mushrooms in it.

The menu:


Vlog at Tsuta:

ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ
Tsuta 蔦
Shop G111, G/F, Gateway Arcade, Harbour City, 17 Canton Road, Tsim Sha Tsui
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