Chef’s Corner
I’m trying to understand the magic of Italian cuisine and who better than Michelin-star chef Francesco Brocca of Goccia Restaurant and Wine Bar to explain the magic of carpaccio. “It’s my favorite summer dish,” he told me, “the delicate thin slices of raw ingredients, the Italian herbs, the top-quality olive oil and the tangy dressings are perfect for the summer’s warmer weather – especially when paired with a glass of chilled Champagne.” He’s done up five dishes he likes: duck breast, veal with truffle, salmon and sea scallops, lobster and artichokes, each with their own healthy dressing. Chatting about matching food with wine, we had a bit of a laugh with a glass of Rosé Veuve Cliquot, which we concluded would be a fine pairing with any of the dishes. Of course, Brocca gave me the usual grief about being a French snob and pointed out the many great Italian prosecco choices that would be best mates with carpaccio. G/F, 71 Wyndham St., Central, 2167-8181.
All New Menu
Those crazy French – if they’re not head-butting you, they’re making up new and ever more delicious menus. I’m talking about the bold adventures SPOON by Alain Ducasse is taking with an all-new menu format that redefines fine dining with a mix of the classics, as well as some dishes that are hot on the menus from different SPOON restaurants around the world (the lineup changes monthly). Also this month a special four-course menu by chef Tjaco van Eiken goes for $450 until Aug 20. It’s tied into the Phantom of the Opera replete with all kinds of references to the show, which frankly confused me but then I haven’t seen it. InterContinental Hong Kong, 18 Salisbury Rd, Tsim Sha Tsui, 2313-2256.
Doin’ the Right Thing
I’m not usually a charity mouthpiece, but this one’s a very good thing: all August at the Fourth Floor restaurant in Harvey Nicks, 10 percent of the price for the cocktail of the month will go to Aids Concern. Help others by helping yourself - to a martini! The Landmark,15 Queens Rd. Central, 3695-3389.