Penthouse, Dalloyau, Asparagus Season at Whisk and a Greek Feast at Tapas Bar
Top of the World
No joke: Harlan Goldstein is conquering Hong Kong, one restaurant at a time. Mere weeks after the opening of his Sushi To at Soundwill Plaza II, he has unveiled another ambitious project in the same building: Penthouse (30/F, Soundwill Plaza II Midtown, 1-29 Tung Lung St., Causeway Bay, 2970-0828). This contempo western restaurant covers about 12,000 square feet and includes a sprawling 5,000-square-foot terrace. Expect steaks, ribs and lamb chops cooked on the Josper grill (foodie buzzword alert!), seafood raw and cooked, handmade pasta and, I quote, a “5-meter Grand Dessert Table.”
A Cheeky Brand
Canto speakers, take a deep breath. Finish chewing whatever you have in your mouth. Do not reach for water. Because another famous French patisserie has opened up in Harbour City. Yes, Dalloyau (Shop 403, 4/F, Ocean Centre, Harbour City, 3-27 Canton Rd., Tsim Sha Tsui, 3185-8330) has arrived. And Dalloyau, pronounced da-lor-yau, sounds hilariously like “slapping ass” in Canto. (Warning: once you hear it, you CAN’T UNHEAR IT.) If the brand is smart, it will capitalize on this unfortunate coincidence and start selling ass-shaped pastries for an, um, tongue-in-cheek approach. Crude puns aside, Dalloyau is a 300-year-old brand that dates back to the days of Marie Antoinette. If the phrase “Let them eat cake” was correctly attributed to the ill-fated queen, she just possibly might have been referring to Dalloyau’s decadent opéra sponge cakes, with their sweet almond-flavored centers and chocolate ganache and coffee buttercream fillings.
The White Stuff
Speaking of naughtily shaped things: it’s white asparagus season. The incredibly juicy, extremely phallic entity will be served at posh establishments across town in the coming weeks, including Whisk (The Mira Hong Kong, 118-130 Nathan Rd., Tsim Sha Tsui, 2315-5999). From now until June 14, for $1,240 per head, diners can enjoy a seven-course menu by chef Bjoern Alexander, white-asparagus-themed down to the dessert. This includes an oyster topped with white asparagus jus, and white asparagus with everything from ham to curry to tarragon jelly, and a white-asparagus-flavored ice cream.
It’s All Greek to Me
Tapas Bar (G/F, Kowloon Shangri-La, 64 Mody Rd., Tsim Sha Tsui, 2733-8988) has partnered up with the Consulate General of Greece for a special lunch and dinner promotion from now until June 12. Chef Vassilis Mandros, a professor at culinary colleges throughout Greece and member of the Hellenic Chefs’ Association, has flown in to cook up a big fat Greek feast of olive oil-drenched dishes. Think feta, chickpea salads, pork souvlaki, lamb rolls, and any and every Greek dish you can imagine. Prices range from $105 (per salad/starter/dessert) to $155 per main.
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