MagazinesGood Eating

Modern class

Innovative dishes are adding sizzle and fizz to Hong Kong's ever-changing culinary landscape, writes Bernice Chan

 

An Italian restaurant with French influences has opened with an impressive pedigree. Chef Philippe Leveille's Miramonti l'altro in Brescia, Italy, has had two Michelin stars since 2001, and now he's bringing his unique dishes to Hong Kong.

The décor of l'altro, or "the other", is minimalist and contemporary, and there's more to see near the semi-open kitchen with the collection of glassware. Hopefully, the sound issues from the upstairs gym will be rectified soon.

For starters, the one-side-roasted scallops (HK$248) were cooked just right with a fried shell on top and were excellent with the confit tomatoes and tempura-style string beans.

Next came the homemade spaghetti (HK$328) with small but plump clams with Pantelleria capers and seawater emulsion. This dish was divine, with the rustic texture of the fresh pasta combined with the ingredients rolled up in one bundle on the plate.

For mains, the one-side-grilled pigeon (HK$438) had a beautiful deep pink hue in the middle and was very tender. It was accompanied by finely diced squid and chorizo, dressed with a sauce of foie gras and bisque reduction.

Dessert was a 50-year-old recipe called gelato Miramonti (HK$128), which has complex flavours of custard, vanilla and cream. It is slightly tart and served with strawberries cooked in sugar. 

 

L'ALTRO

10/F, THE L PLACE
139 QUEEN’S ROAD
CENTRAL
2555 9100
WWW.LALTRO.HK

 

 

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