Review | New Hong Kong hotel restaurants: Theo Mistral in Tsim Sha Tsui – casual Italian
Theo Randall’s restaurant in the InterContinental Grand Stanford serves up Italian food in a casual setting. The dishes were tasty and the only letdown was a bland, overcooked, pan-fried squid with undercooked chickpeas
The design feature I remember most about Mistral in the InterContinental Grand Stanford is the hand painted plates that were displayed on shelves. My memory is hazy from those visits long ago, but I also seem to recall black-and-white photos of glamorous looking Italians, and a distinctive tiled floor.
The plates are there at the new incarnation, Theo Mistral by Theo Randall. So are the photos, as well as the tiled floor.
It seems much the same; the only obvious difference (that I see) is the restaurant no longer has tablecloths.
My guest and I chose a rather heavy, cream laden meal of two starters, a pizza, pasta and dessert.
Our other starter was disappointing. Pan-fried squid with chickpeas, chillies, anchovies, parsley and chopped rocket (HK$228) sounds vivid and light, but it was bland and dull. The pieces of squid were overcooked and chewy, the chickpeas were undercooked and too hard. I made liberal use of the lemon wedge served with the dish, and wished for salt and other seasonings.
The quattro formaggi pizza (HK$198) had a light crust and a nice blend of cheeses, with rocket to balance the richness.
Theo Mistral by Randall Mistral, Basement Two, InterContinental Grand Stanford Hong Kong,
70 Mody Road, Tsim Sha Tsui, tel: 2731 2870. About HK$450 without drinks or the service charge.
While you’re in the area:
