Diner’s Diary
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Couple bring flavours of Liguria to the menu at Sabatini

PUBLISHED : Thursday, 11 June, 2015, 11:59am
UPDATED : Tuesday, 23 February, 2016, 11:56am

Sabatini, the fine dining Italian restaurant at The Royal Garden hotel in Kowloon, takes diners to Italy's Ligurian coast from now until July 2.

Chefs Paolo and Barbara Masieri set up their restaurant Paolo e Barbara in 1987 in Sanremo. The couple earned their first Michelin star when Paolo was 25 years old and have kept it ever since.

Liguria is best known for its seafood, and they have brought some signature seafood dishes for Hongkong diners to try.

The poached egg with a meaty scampi, sea urchin emulsion and puree of trumpet zucchini and deep-fried leeks (HK$398) is delicious. We also liked the short pasta called mezze maniche with a sauce of fava beans topped with perfectly cooked chunks of lobster (HK$488) that tasted sweet and fresh.

Another pasta dish worth trying is the saffron risotto with scampi and finely diced seasonal vegetables (HK$438). For meat lovers, try the wagyu beef tenderloin fillet (HK$598) with a delicious bell pepper confit, mashed potatoes and bone marrow.

Barbara shows off her pastry skills with a dessert featuring a modern interpretation of the sacripatina tart, a traditional Italian layered cake with sponge cake, marsala and zabaglione. This one features a coffee flavour with a scoop of coffee ice cream on the side (HK$128).

Sabatini, 3/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui East, tel:2733 2000

Eat responsibly from Hyatt Regency Café's Ocean Friendly Menu 

 

Eat healthy, sustainably sourced food at the Café in the Hyatt Regency Sha Tin from June 27 to July 5. Its Ocean Friendly Menu features items, sourced from around the world, that appear in WWF-Hong Kong’s Seafood Guide.

The seafood dishes include grilled wild caught Antarctic Ocean sea bass, grilled Norwegian farmed salmon, sautéed Australian wild caught prawns with pasta, and stewed green curry New Zealand farmed mussels.

Hongkongers are the second biggest consumers of seafood in Asia, and the seventh biggest in the world, which is why it is crucial diners ensure they make responsible choices when it comes to eating seafood.

Café, Lobby Level, Hyatt Regency Hong Kong Sha Tin, 18 Chak Cheung Street, Sha Tin, tel: Tel: 3723 1234

www.hongkong.shatin.hyatt.com

 

First impressions of Umberto Bombana's new Macau restaurant

Three Michelin-star chef Umberto Bombana is having a homecoming of sorts. His new fine-dining Italian restaurant at the Galaxay Macau is directly above the Ritz-Carlton Café; the Italian chef’s foray into Asia started at the Ritz-Carlton Hong Kong in the mid-1990s, when it was still in Central.

The 8½ Otto e Mezzo Bombana in Macau is larger and more spacious than its counterpart in Hong Kong's Alexandra Shopping Arcade, with banquettes lining the main dining area, and two private rooms. A circular bar at the entrance is decorated with colourful Murano glass bottles in various shapes.

Heading the restaurant's kitchen is executive chef Antimo Maria Merone, who was previously at Michelin-starred L’Altro in Central. We were able to sample some of the dishes on offer at a hosted dinner.

Marinated veal with parmesan chips and crunchy lettuce was a refreshing starter. The other appetiser, seared red tuna, literally melted in the mouth; surrounded by a tomato and citrus emulsion, it was finished with a decadent dollop of caviar.

Next came Merone’s signature dish, the Napolitan ragu, only available in the Macau restaurant. It’s his interpretation of the dish, featuring small cubes of wagyu beef and iberico pork cooked à la minute and served with pappardelle, buffalo mozzarella cream and the sweetest mini cherry tomatoes in a sauce that has been simmering for hours.

Line-caught seabass, in a clam and fennel broth that tasted more sweet than bitter, was perfectly cooked. The other main course, of French lamb rack and loin, was cooked just right too, and came with a divine artichoke puree.

Dessert is a must. The millefoglie with a scoop of raspberry sorbet, berries and cream was  light and refreshing, while a chocolate combination of ice cream, mousse and crunch was sinfully delicious.  

8 ½, Otto e Mezzo Bombana, Galaxy Macau, Shop 1031, 1/F, Avenida de Cotai, Macau, tel: 853 8886 2169. www.ottoemezzobombana.com